HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat together vegetable oil and baby carrots. Sift dry ingredients together and add to first mixture. Grease and flour two loaf pans. Bake at 350° for 1 hour. Very moist.
In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana mixture. Stir in bran, apricots and nuts. Pour into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 55 to 60 minutes or until bread tests done. Cool 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.
Place in refrigerator a few hours. Roll in small balls and roll in sugar and cinnamon mixture. Bake 8 to 10 minutes at 400°.
Melt together butter with cocoa in saucepan. Remove from heat. Stir in sugar, flour, baking powder, vanilla and nuts. Add eggs. Beat thoroughly. Spread in greased 9-inch pan. Bake at 350° for 30 minutes. Cut into squares when cooled.
Split Twinkies lengthwise and arrange in 9 x 13-inch cake pan. Spread pudding over Twinkies, then pineapple. Next, spread pie filling over pineapple and then cover with Cool Whip and top with pecans. Chill for 1 hour.
Preheat oven to 350°. Melt 1/2 cup butter over low heat. Add onions, bay leaves and thyme. Cover and cook until tender, approximately 20 minutes. Add stock, rice and salt. Bring to boil. Cover and bake 30 minutes. Uncover and bake an additional 25 minutes or until the liquid is absorbed. Meanwhile, melt the unsalted butter in a large skillet over medium heat. Add pears and chestnuts. Stir 5 minutes. Mix together with wild rice. Bake another 5 minutes or until all the liquid is absorbed. Season with fresh pepper. Discard bay leaves. Serves 10.
In a medium saucepan, combine butter, sugar, egg, vanilla and dates. Cook for 7 minutes. Cool and add crisp rice cereal. Scoop mixture by rounded teaspoonful into coconut, then roll into balls. Chill until firm.
Melt the butter in a skillet. Saute all fresh vegetables for 2 to 3 minutes on medium heat. In a large bowl, pour bread crumbs. Add melted butter and slightly cooked vegetables to bread crumbs, then add seasonings. Add 1/2 white wine; mix thoroughly. Add all other ingredients; mix thoroughly. Add boiling water if texture of stuffing is extremely stiff. The texture of the stuffing should be to your desired specification before baking, because the texture will not change (other than some expansion) after it is fully cooked.
Combine ingredients and cook to hard ball stage. Pour onto oiled platter. When cool enough to handle, pull until light colored and porous. Stretch taffy into a rope and cut off in 1-inch pieces with scissors.
In medium saucepan, mix gelatin with half of sugar. Blend in milk and egg yolks. Let stand 1 minute. Stir over low heat until gelatin is	completely dissolved,	about 5 minutes. Add rum and nutmeg. Chill, stirring occasionally until mixture mounds slightly when dropped from a spoon. In large bowl, beat egg whites with cream of tartar until foamy. Beat in remaining sugar, 1 tablespoon at a time until whites are glossy and stand in	soft peaks. Fold in gelatin mixture and whipped cream. Turn into 6 cup ring mold. Chill until firm.	Makes 8 servings.
Mix all ingredients together. Let set for 3 to 4 hours in refrigerator. Keep refrigerated.
Mix all ingredients but margarine. Pour into pie shell and dot with margarine, then put top on pie. Cut slits and sprinkle with cinnamon sugar. Bake at 425° for 35 to 50 minutes.
Prepare cake according to directions. Bake in a 13 x 9-inch pan. Combine undrained pineapple and sugar; heat until it comes to a boil. Boil 2 minutes. When cake is done, pierce all over with fork. Pour pineapple over hot cake. Cool cake. Mix pudding according to directions. Fold in sour cream. Spread over cooled cake. Top with Cool Whip and sprinkle with toasted coconut and nuts. Refrigerate until ready to use.
Mix all of the ingredients and store in a tightly covered shaker container. Use on meat, poultry. Makes 1 cup.
Peel potatoes. In frying pan, melt margarine. Spread layer of potatoes in bottom of pan. Liberally salt and pepper. Spread second layer and again salt and pepper. Repeat for all layers. Cover and cook on low to medium heat; occasionally stir. Serve when potatoes are soft. Serve with pork sirloin, pork chops or beef tenderloin.
Combine tuna, cream cheese, onion, salt and Tabasco sauce; mix well. Mound onto crackers. Serves 24.
Into a buttered casserole, place onions; cover with milk just half full. Sprinkle with flour and salt and pepper to taste. Dot with butter and parsley flakes. Bake in 350° oven for 10 minutes. Turn to 325°. Bake for an hour or until soft. Delicious!
Combine flour, salt and pepper. Pound meat to 1/8-inch thick. Coat veal lightly with flour mixture. In large skillet, brown meat slowly in hot oil. Add onions and peppers; cook until tender, but not brown. Add remaining ingredients. Cover and simmer until veal is tender, 20 to 30 minutes; stir occasionally. Makes 4 servings.
Beat until soft cream cheese. Beat in orange juice, pineapple, pudding and nutmeg. Chill. Serve with gingersnaps.
Preheat oven to 375°. Brown beef and onion; drain. Stir in sauce mix and tomato sauce; heat until bubbly. Pour hot meat mixture into ungreased 9 x 13-inch pan. Combine cheese and sour cream; spoon over meat. Separate dough into a rectangle. Lay over cheese mixture. Combine Parmesan cheese and margarine; spread evenly over dough. Bake at 375° for 18 to 25 minutes.
Bring cheese to room temperature. Add onion, ham and hot sauce; mix with hand. Form into ball. Roll in pecans until well covered. Put in refrigerator until firm. Serve with crackers.
Season the fish steaks with salt and pepper and fry in oil. Remove and drain on a paper towel to soak any excess oil. Prepare a sauce by combining all other ingredients and cooking on low heat until the onions become soft. Put fish in a glass bowl and pour sauce over it. Cover and let it stand for an hour before served or store in the refrigerator overnight or a few days for best flavor.
Mix all ingredients well. Place heaping tablespoonful mixture on 5-inch wide piece of foil, shaping with wet hands. Roll about 3 times and twist ends. Boil for 15 minutes.
Cook broccoli for 3 minutes in salt water. Mix together all ingredients except bread crumbs. Add broccoli. Mix well and pour into buttered casserole dish. Top with buttered bread crumbs. Bake for 25 minutes on 350°. Let set for 5 minutes.
Mix Crisco and sugar. Add the flour and water/cocoa mixture, then add the buttermilk/baking soda mixture and vanilla. Add eggs 1 at a time. Pour into 3 greased and floured 9-inch pans. Bake for 25 to 30 minutes in 350° oven.
Cook and drain spaghetti; add butter, cheese and eggs. Form into crust in a 10-inch glass pie pan, buttered. Spread Ricotta cheese on spaghetti crust. Fill pie with meat sauce. Bake, uncovered, at 350° for 20 minutes. Sprinkle Mozzarella cheese (shredded) over top. Bake 7 minutes longer, until cheese melts. Let stand a few minutes before slicing.
Mix all together. Spread over graham cracker crust pie or 9 x 13-inch pan. Sprinkle graham cracker crumbs over top. Refrigerate.
Mix egg yolks, sugar and flour well. Add milk and stir over boiling water until thick. Add vanilla. Bake pie shell and line bottom of pie shell with sweetened, cooked, dried fruit. Put the vanilla filling on top of dried fruit. Top with meringue and brown.
Saute onion and garlic in butter in a saucepan until tender. Stir in remaining ingredients; bring to a boil. Reduce heat and simmer uncovered 30 minutes; stir occasionally. Discard bay leaf and lemon slices. Process mixture through a food mill, if desired. Use sauce for basting or serve with chicken. Yields 3 cups.
Wipe salmon steaks dry. Moisten with the lemon juice, pat on the next 5 ingredients and let stand 30 minutes.
Sort and rinse beans. Cover with water and cook until barely tender, about 1 to 1 1/2 hours. Drain. Pour beans into a 2-quart casserole. Reserve liquid from beans. Lightly brown sausage in oil. Add onion, garlic and celery. Cook until tender. Add seasoning, tomato paste, 2 cups bean liquid and salt. Pour over beans. Stir. Cover. Bake at 350° for 1 hour. Add more bean liquid if necessary. Top with cheese and brown lightly. Serves 8.
Combine crushed corn flakes and margarine for topping. (Ritz crackers or canned onion rings can be substituted.)
Brown meat (use oil if necessary). Combine undrained chilies, 1/4 cup water, taco mix, bouillon and sugar. Pour over meat. Simmer, covered, on stove top or in oven for 2 to 2 1/2 hours, until meat is tender. Remove meat to warm platter. Pour juices into measuring cup; skim off fat. Add water if necessary to make 1 3/4 cups liquid. Transfer to saucepan. Blend the 1/4 cup cold water into flour. Add to mixture in saucepan; cook and stir until thick and bubbly.
Melt butter in a saucepan; stir in flour, salt, pepper and mustard until smooth. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in ham and pasta. This dish is ready when heated through.
Cook macaroni and cool. Stuff each shell with a tablespoon of each of the cheeses. Place in a 5-quart baking dish. Pour spaghetti sauce over the shells. Top with Mozzarella cheese. Bake in 350° oven until cheese has melted.
Combine instant pudding mix with 2 cups milk; mix well. Add condensed milk, evaporated milk and sugar; mix well. Pour in freezer can and add enough milk to finish filling container. Freeze.
Combine melted butter and dry cake mix. Reserve 1/2 cup of this topping for top crust. Pat remaining crumb mixture in ungreased 13 x 9 x 2-inch pan. Top that layer with combined peanut butter and Marshmallow Creme; spread evenly. Crumble remaining mixture over that. Bake 20 minutes at 350°. Cool. Makes 3 dozen bars.
Preheat oven to 300°. Combine margarine, crumbs and sugar. Press firmly on bottom of a 9-inch spring-form pan. In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and ReaLemon. Mix well. Pour into prepared pan. Bake 50 to 55 minutes or until cake springs back when lightly touched. Cool. Chill. Remove side of pan. Spread sour cream on cheese cake.
In large skillet, heat oil and cook beef and onion until meat is browned and onion is tender. Drain off excess fat. Add bouillon and Worcestershire sauce. Bring to a boil; then reduce heat and simmer, covered, 1 hour or until meat is tender. Add mushrooms with liquid. Combine sour cream and flour; blend into meat mixture. Continue cooking, stirring constantly, 5 minutes or until thickened. Cook noodles according to package directions; drain. Serve stroganoff over hot cooked noodles. Makes 6 servings.
Mix pineapple juice and Jell-O pudding together until smooth. Mix with fruit. (Sometimes a can of fruit cocktail is sufficient.)
Dissolve jello in boiling water. Add bananas, pecans, strawberries and pineapple. Stir well. Pour half into 9 x 11-inch pan. Chill until set. Spread with cream cheese, then pour other half on top and chill until firm.
Sift together in bowl the flour, sugar, baking soda and baking powder. Blend well. Add the beaten eggs, vanilla, crushed pineapple with juice and the chopped nuts. Combine all ingredients, mixing thoroughly by hand. Pour into a greased and floured 13 x 9-inch baking pan. Bake in a preheated 350° oven for 40 to 45 minutes.
Cook and stir first 5 ingredients over medium heat until thickened (about 12 minutes). Add coconut and chopped pecans. Cool until thick enough to spread. Makes 2 1/2 cups.
Mix flour with soda. Add oil. Stirring constantly, add rest of ingredients. Pour into ungreased large pan. Bake at 350° for 35 to 40 minutes. After cool, frost with cream cheese frosting.
Cream together butter, sugar and flour. Add the vanilla and potato chips. Drop by teaspoonfuls onto cookie sheet. Bake in oven at 350° for 15 minutes.
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove the foil; bake 3 minutes longer. Reduce heat to 350°. Place pears in pastry shell. In a bowl, combine sugar, flour and nutmeg. Whisk in egg, 1/4 cup cream, butter, lemon peel and vanilla. Pour over pears. Cover edges loosely with foil. Bake for 50 minutes or until filling is just set (mixture will jiggle). Cool on a wire rack for 1 hour. Cover and refrigerate until time to serve.
Mix in large mixer, eggs, salad oil and 7-up or soda. Then add the box of cake mix and beat until smooth, then add the instant pistachio pudding and nuts. Pour into well greased and floured tube pan. Bake at 350° for 45 to 50 minutes. When taken from the oven, let stand upright in pan for 30 minutes, not longer, before putting on cake plate.
Mix together flour, baking soda and sugar; set aside. Bring to a boil oleo, cocoa and water; let cool. Mix with flour mixture. Add eggs, vanilla and buttermilk. Pour in greased and floured cookie sheet. Bake at 400° for 20 minutes.
Heat oven to 350°. Spread cherry filling in a 13 x 9-inch ungreased pan. Spread pineapple and juice over cherries. Sprinkle cake mix evenly over top. Drizzle margarine over cake mix and sprinkle on nuts. Bake for 1 hour.
Mix and roll out like pie crust. Cover with diced apples, sugar and cinnamon. Roll up as a jelly roll and cut into 2 inch pieces. Place in a 9x11x1/2 inch baking pan.
Mix together sugar, flour and salt. In a saucepan, combine water, shortening, margarine and cocoa. Bring to a boil. Pour over flour mixture. Stir well. Beat eggs, buttermilk, soda and vanilla together; add to flour mixture. Stir well. Bake in a greased and floured deep cookie sheet, 11 x 15-inches, at 350° for 20 to 25 minutes or until done.
Blend sugar, oil and eggs. Mix dry ingredients thoroughly together and add to first mixture alternately with buttermilk; then add vanilla, nuts and prunes. Pour into buttered oblong pan. Bake at 300° about 40 minutes or until done. While cake is still hot, pour Buttermilk Icing on it.
Mix cookies and margarine like a graham cracker crust and spread ice cream over it; put into freezer. Mix topping in saucepan. Cook until thickens and drizzle over top of ice cream. Return to freezer. Use 9 x 12-inch pan. Cut in squares.
Peel potatoes and dice. Put in pot with water to cover and cook until	done. Drain and let cool. Blend onion, green pepper and celery	on chop in blender, drain well. Mix sugar with mayonnaise and mustard. Sprinkle salt and celery seed on potatoes, then mix in all remaining ingredients.
Mix dry ingredients. Put eggs, milk, corn and butter in blender and puree. Stir in flour mixture. Add nuts. Leave batter lumpy. Bake at 425° in well-buttered, hot baking dish (muffin tins, cornstick pans, etc.). Bake for 20 to 30 minutes. Makes 12 muffins.
Sift dry ingredients together. Cut in shortening. Mix together egg, milk and grated apple. Add to flour mixture. It will be stiff. Place in greased 12-cup muffin pan. Bake at 350° for 25 to 30 minutes. Melt 1 stick butter. Mix 1/3 cup sugar and 1 teaspoon cinnamon. Dip donuts in butter and roll in sugar and cinnamon mixture. Serve warm.
Melt the margarine and chocolate. Mix all together and form into tootsie rolls.
In a blender, mix egg yolks, flour and sugar. Juice from pineapple and mandarin oranges. Cook until thick and add orange jello and stir until cool. Pour over oranges, pineapple and marshmallows. Add Cool Whip, then mix everything together and chill.
Arrange chicken in greased 12 x 8 x 2-inch baking dish. Top with cheese. Combine soup and milk. Stir well. Spoon sauce over chicken. Sprinkle with stuffing. Drizzle butter over casserole. Cover. Bake at 350° for 50 minutes.
Brown beef and onion in skillet. Add tomatoes, water and taco seasoning. Stir well and simmer for 10 minutes. Cook noodles until tender and drain. In greased 2 1/2-quart casserole dish, layer beef mixture, noodles, cheese, nacho chips and salsa 3 times. Sprinkle nacho chips on top. Bake, uncovered, at 350° for 40 to 45 minutes.
Melt butter, add brown sugar and cook 2 minutes. Stir in milk; bring to low boil. Add powered sugar. Beat well.
Preheat oven to 325°. Grease and flour 2 loaf pans. Add oil and sugar to beaten eggs; then add zucchini and vanilla. Cream these together. Mix dry ingredients together. Add dry ingredients to creamed mixture and mix until thoroughly blended. Add nuts to mixture. Pour in pans and bake 1 hour or until done. Let cool and enjoy.
Cream butter, shortening and sugar together. Mix in water and vanilla, then flour and nuts. Chill for 3 1/2 hours. Form dough in long rolls, 1/2-inch across. Cut in 3-inch lengths and shape in crescents. Bake on ungreased cookie sheet in 325° oven for 15 minutes. (Do not brown cookies.) Remove from heat and cool slightly. Roll in confectioners sugar. Makes about 4 dozen.
Mix all together. Pour into unbaked pie shells. Bake at 400° until the pie doesn't shake. Makes 2 pies.
Brown sausage and drain. In bottom of greased casserole dish, unroll 1 can of rolls. Place sausage on rolls. Pour beaten eggs on sausage. Take remaining can of rolls and roll out on top of mixture. Sprinkle grated cheese on top. Follow directions for baking rolls on can of rolls. Cut into bars after cooking.
Mix together the sauce and salad dressing. Pour this mixture over the chicken and marinate for 3 hours in the refrigerator. Put chicken on grill and cook slowly on low heat.
Mix cake mix, eggs, oil and almond extract together. Batter will be stiff. Fold in cherry pie filling. Pour batter into 9 x 13-inch pan. Bake at 350° for 30 minutes.
Place chicken in bottom of large casserole dish. Mix broth and soup. Pour over chicken. Layer sliced eggs. Add vegetables.
Sift flour, salt, sugar and baking powder together in bowl. Blend in shortening with fork. Add yeast to warm milk and mix well with dry ingredients. Let rise, covered, for 30 minutes or more. Roll 1/4-inch thick on lightly floured board. Cut into 2-inch squares and fry in oil until golden, turning once. Drain on paper towels and sprinkle with cinnamon. To serve, bite out one corner of sopapilla and pour in honey right before eating.
Cook rice as directed on package. Saute the onion and pepper in margarine. Add vegetables, mushrooms and cheese to hot cooked rice. Stir until cheese melts. Pour into baking dish. Cook 30 minutes at 350°.
Mix 1/3 can of soup and 1/4 cup milk; set aside.
In medium bowl, combine sour cream, brown sugar, cinnamon and nutmeg. Serve with fruit pieces.
Pour milk into blender. Add pudding mix and ice cream; cover. Blend at high speed 30 seconds or until smooth. Pour into glasses. Serve immediately (mixture thickens as it stands). Thin with additional milk if desired. Makes about 5 cups.
Grease a 2-quart casserole. Combine all ingredients. Bake at 350°, uncovered, for 45 minutes. Cover and cook 30 minutes more. This may be frozen and stored.
Pound chicken breasts until thin. Cut broccoli into spears and immerse in boiling water to scald. Wrap chicken breasts around a broccoli spear and place in greased pan. Mix mushroom soup with just enough milk to make it smooth. Spoon over chicken bundles. Top with shredded cheese. Bake at 350° for 1 hour, uncovered.
Stir boiling water into gelatin in large bowl at least 2 minutes until dissolved. Mix cold juice and ice to make 1 1/2 cups. Stir into gelatin. Refrigerate 30 minutes or until slightly thickened. Remove 1 1/2 cups of the gelatin; stir in fruit.
Mix hot water and Jell-o until Jell-o is completely dissolved. Add ice cream and stir until it has melted. Pour into mold or bowl. Let the Jell-o/ice cream mixture set up (approximately 20-30 minutes). Repeat this process with different flavors. Just before serving, turn the mold over onto a plate or platter. The rainbow will release from the mold easily. Garnish with mint leaves.
In freezer proof dish, crush the box of Oreo cookies. Spread the melted gallon of vanilla ice cream on top of cookies. Spread Cool Whip on top of ice cream. Put in freezer until frozen, cut into squares and cover with chocolate syrup when serving.
Soften gelatin in 1/2 cup cold water. Add hot water and stir until dissolved. Stir in sugar, salt, lemon rind, apricot and remaining water. Chill until mixture begins to thicken. Beat until fluffy and fold in egg whites. Chill until firm.
Combine all ingredients in bowl. Put into microwave on Medium-high for 2 minutes; stir. Repeat until cheese is melted. Or use crock-pot and combine all ingredients for approximately 1/2 hour on medium.
Dump pineapple and cherries into a 13x9-inch cake pan. Spread the dry cake mix over top of that. Cut butter into squares and layer over the whole top of cake. Sprinkle with pecans and bake at temperature of the cake box and time too.
Use small amount of oil to saute onion. Cool. Mix all ingredients together in a baking dish. Bake at 325° for 35 to 40 minutes. If there is an excess of oil drain off. May be served hot or cold.
Place chicken breasts in a large heavy skillet sprayed with Pam. Pour sauce and Coke over the chicken. Cook over medium heat for 30 to 40 minutes. Turn chicken after about 15 minutes.
Mix pudding, Crystal Light and milk; let it set a few minutes. Fold in Cool Whip and pour into pie shell. Refrigerate for about 2 hours before serving.
Mix cake mix, margarine and one egg together. Mix well, then press mixture into a lightly greased 13 x 9-inch pan. Mix remaining two eggs, powdered sugar and cream cheese. Pour over first layer. Sprinkle chopped nuts over top. Bake at 350° for 35 to 40 minutes. Top will be slightly soft to light touch when done.
Dissolve coffee in rum and water in a bowl. Add remaining ingredients and mix thoroughly. Roll in balls, using a rounded teaspoonful of mixture for each. Store in a tightly covered container for several days. Roll in additional confectioners sugar.
Dip Oreos into milk until soft. Layer cookies and whip cream until bowl is filled. Each layer of cookies needs to be dipped into milk. Add hard Oreos to top layer. Chill until cold.
Mix first 10 ingredients. Beat 2 minutes. Stir in fruit and nuts. Pour in 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes. Bake in Bundt pan for 1 hour at 350°.
Microwave baking chocolate in large bowl on high for 2 minutes. Stir until melted and smooth. Stir in sugar, margarine, eggs and vanilla. Stir in flour and baking powder. Last, add chunks and nuts. Drop by teaspoonful onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Cool 1 minute and remove to cooling rack.
Cream well sugars, butter and Crisco. Add and blend well eggs and vanilla. Blend in well the flour, soda, cream of tartar and salt. Make into small balls about the size of a walnut. Mash with a glass dipped in sugar (bottom of glass). Bake at 375° until done, about 8 to 10 minutes. These sure are good and crisp.
Saute sliced scallops in melted butter and crushed garlic until no longer transparent (about 1 minute). Add scallop mixture, sugar and salt to milk in a pot. Let stand overnight in refrigerator.
Bake at 375° in a 9 x 13-inch pan for 1 hour.
Brown first 3 ingredients. Add the remaining ingredients. Pour into casserole dish; cover. Bake at 325° for 1 hour. Stir occasionally, adding a little water if too dry.
Mix together and pour in greased and floured square pan. Bake at 350° for 45 minutes. Double for larger cake.
Layer ingredients in order in a 12 x 7-inch or 2-quart oblong Corning or Pyrex pan.
Place bread in 9-inch baking dish. Pour in milk and butter mixture. Blend eggs, sugar, cinnamon and raisins. Mix with bread in baking dish. Place dish in a pan with 1-inch of hot water; bake until knife inserted 1 inch from edge comes out clean. Bake at 350° for 40 to 45 minutes. Makes 6 servings.
Mix milk, egg yolks, sugar and flour and cook until thick. Mix 1/2 cup pineapple juice with gelatine and let stand until dissolved, then add to milk mixture after it has cooled. Add crushed pineapple. Break cake in pieces. Put in a 9 x 13-inch pan. Pour milk mixture over cake and spread Cool Whip over top. Sprinkle coconut over top of Cool Whip.
Beat butter at medium speed with an electric mixer about 2 minutes or until soft and creamy. Gradually add sugars, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.
Stir all ingredients and pour in graham cracker crust. Cool in refrigerator for 2 to 3 hours.