HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the first 8 ingredients at medium speed. Then add the eggs, milk and vanilla. Beat 2 more minutes. Pour into greased pan. Bake at 350° for 40 minutes.
Mix all ingredients together. Pour batter onto hot griddle into desired pancake size. Flip over to brown other side. You can check center to see if cooked all the way through. Serve with butter and syrup of your choice.
Brown ground beef, then add spices, sauce and cornstarch. Simmer for 8 minutes. Add cheese and melt. Serve with French bread cubes.
Combine sugar and cocoa in a 1 1/2-quart casserole. Make a well in the center, place butter in well. Add milk to well. Microwave on High for 2 minutes. Stir and add vanilla. Pour into greased pie plate. Chill.
Boil potatoes until tender and drain immediately. Cool and peel. Shred into bowl. Shred Swiss cheese into same bowl. Add salt and pepper and mix well. Fry in a hot buttered cast iron skillet or non-stick pan. Brown on one side and turn. Serve immediately.
Mix, bake and cool cake as directed on package. Place cake on a serving plate and prepare the cake shell following the illustrated directions. Tear the removed cake into small pieces and set aside.
Be sure to mix cream cheese and coffee cream well before adding to cooled jello mixture. You can add crushed pineapple, apples, grapes, cherries or nuts.
Preheat oven to 350°. In large bowl with mixer, beat butter with sugar until well blended. Beat in eggs until blended. Blend in flour and milk; stir in lemon peel and lemon juice. Beat egg whites until soft peaks form when beater is slowly raised. Using a wire whisk or rubber spatula, fold egg whites into lemon mixture.
Sift flour, sugar, soda, salt and cocoa in an 8-inch square pan. Stir dry ingredients. Make 3 holes in dry mixture. Put vanilla, vinegar and oil (one in each hole). Pour 1 cup water over mixture; stir well. Bake for 35 minutes in 350° oven.
Combine and sweeten if needed. Add 1 large bottle of ginger ale when ready to serve.
Add enough milk to breadcrumbs to make them moist. Combine all ingredients except sauce. Mix well with hands. Roll into balls. Brown by frying until half done. Add sauce and simmer for 1 hour. Serves 6 to 8.
Cut chicken livers in small pieces, saute in butter and garlic until cooked through. Remove from heat, stir in Baccardi rum. Cool. Combine mixture in blender with cream cheese, yogurt, salt, pepper, and basil. Blend until smooth. Chill several hours and serve with crackers.
Cut off tips of corn kernels into a large bowl; scrape milk and remaining pulp from cob with a paring knife. Set aside. Melt margarine in a skillet. Add corn and remaining ingredients. Cook over medium heat 20 minutes, stirring frequently.
In saucepan, melt margarine, sugar, cocoa and milk. Bring to boil while stirring constantly. Boil for 2 to 3 minutes. Remove from heat; add peanut butter and stir, then add 3 cups Quick Quaker oats. Stir until all is coated. Drop onto waxed or plastic paper by spoonfuls. Makes 2 dozen cookies.
Saute the first 6 ingredients in a preheated deep pot. The aroma of the garlic will knock your socks off; that garlic, by the way, was left in chunks. After the first 6 ingredients are slightly brown, add the remaining ingredients; cover and let simmer for at least 2 hours. You'll love it. Everyone else did, including the judges.
Combine soup, milk and mayonnaise. Add lemon juice. Saute mushrooms, celery and onion in butter. Mix vegetables with rice and spread in bottom of 3-quart casserole. Layer chicken pieces on rice. Cover with sauce. Top with cheese and bread crumbs. Sprinkle with paprika. Bake for 45 minutes at 350°. May be frozen before cooking.
Place fish fillets in baking dish. Sprinkle with salt, pepper, paprika and onion powder. Lay 1 layer of fish fillets, then 1 layer of sliced tart apples. Squeeze lemon juice over apples. Make another layer as above. Bake for 20 minutes in a 350° oven.
Combine flour and butter until smooth. Spread over a 9 x 13-inch pan. Bake at 350° for 8 to 10 minutes, or until lightly browned. Let cool.
Place bacon in a single layer in a lightly greased 9 x 13 baking dish. Sprinkle with Swiss cheese, cover and chill. Break eggs over cheese, spacing evenly. Pour whipping cream over eggs and sprinkle with salt, pepper and paprika. Bake in a 425° preheated oven for 10 minutes.
Let cucumbers, onion, peppers and salt stand 3 hours in salt water. In large pan, put sugar, vinegar, mustard seed, celery seed and turmeric; let all this come to a hard boil. Put all this, cucumber, onions and peppers in this. Let cook until tender, then can in jars and seal. Take out of salt water, then put it in mixture to boil.
Saute onion and pepper in oleo until browned and tender. Add other ingredients except cheese. Place in buttered casserole dish. Top with cheese and bake 25 to 30 minutes at 350°.
Mix cream cheese, cottage cheese, and taco mix together until smooth for sauce. Layer taco sauce, tomatoes, lettuce, and cheddar cheese.
Preheat oven to 375°. In a large bowl, combine the first 4 ingredients. Add the applesauce, egg and honey; stir until mixture is moistened. Add raisins and nuts. Grease or spray muffin tins with nonstick cooking oil. Fill approximately 3/4 full. Bake for 20 minutes or until golden brown.
In 8 x 8 x 2-inch baking pan, combine oats, brown sugar and butter. Bake at 350° for 10 minutes. Cool and crumble. Stir together pie filling and cinnamon. Divide mixture into 8 glasses and top with softened ice cream and crumbled oat mixture. Makes 8 servings.
Mix flour, salt and shortening, 1/3 cup at a time. Mix until consistency of peas, then add the second 1/3 cup and mix until crumbly. Add 1/3 cup of milk very slowly until dough is smooth and damp to touch. Roll out to fit pie pan and never, never re-roll pie crust dough. You can freeze a double crust. Put bottom crust fitted in pie pan, lay wax paper on top and then the top crust. Slip the whole pie crust making into a gallon Ziploc freezer bag and freeze until ready to use.
Cream sugar and butter until smooth, add eggs, one at a time, mixing between each one. Add the dry ingredients alternating with the sour cream. Add the vanilla. The batter is thick. Pour 1/2 of the batter into a greased 9x12-inch pan. Cover with the pie filling. Pour the rest of the batter over the pie filling. Top with 1/4 cup of flour, 1/4 cup of sugar, 3 tablespoons of butter and mix into crumbles and sprinkle over the top of the cake and bake for 350° for 50-55 minutes.
Mix all ingredients together with a fork. Pour into greased and floured large (9 x 13-inch) pan. Bake at 325° for 40 minutes.
Pound to flatten chicken. Sprinkle with salt and pepper. Cook onion and celery in 3 tablespoons butter until tender. Remove from heat. Add 3 tablespoons wine, crab meat and stuffing mix; toss.
Cook broccoli until almost done. Drain. Put butter in until melted, then add bread crumbs and onions. Put in casserole dish. Mix the two soups together and put on top. Take a knife and cut down through the broccoli mixture. Heat in 350° oven until warm and blended.
Place roast on aluminum foil; sprinkle with Lipton onion soup. Add cream of mushroom soup. Wrap roast in foil; place in roasting pan. Bake.
Combine all ingredients. Blend well. Grease 2 loaf pans. Bake at 325° for 1 1/2 hours.
Cream sugar and shortening. Add bananas, vanilla and eggs. Separately sift all dry ingredients. Add wet and dry ingredients. Mix lightly, do not overmix. Pour mixture into 2 (1 pound) loaf pans. Bake at 350° for 45 to 50 minutes.
Mix fruit with sugar (1 cup) and allow to stand while you get dough ready. Grease 9 x 13-inch pan. Put dough in the bottom of pan. Pour fruit mixture over dough. Pour water on top of fruit. Bake at 350° for 1 hour or longer until brown on top.
Preheat oven to 350°. Line 2 (8 x 4 x 2-inch) loaf pans with heavy-duty aluminum foil. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in large bowl. Add sugar, eggs and oil. Beat until moistened and blended. Stir in carrots, nuts and raisins. Divide the batter between the 2 pans. Bake 50 to 55 minutes or until toothpick comes out clean. Lift loaves out of pans, turn down sides of foil and cool on rack.
In large pot, bring to boil bay leaves and 3 to 4 quarts water. Add lemon, onion and seasoning (or spice). Boil for 20 minutes. Add sausage. Boil, covered for 20 minutes. Add potatoes. Boil, covered, for 20 minutes. Add corn. Boil, covered, for 20 minutes. Add shrimp. Bring to a boil. Cook just until all the shrimp turn completely pink. (Do not overcook.) Drain water. Serve in the pot.
Cover both sides of minute steak with prepared mustard, then flour both sides. Brown steak in oil on both sides. Spread sliced onion over top of meat. Mix soup and 1 cup water to make gravy. Pour over browned meat and simmer for 1 hour or until tender. Season as desired.
Dissolve gelatin completely in boiling water, stirring about 3 minutes. Add ice cubes and stir until gelatin is thickened, about 2 to 3 minutes. Remove any unmelted ice. Using wire whisk, blend in Cool Whip; then whip until smooth. Fold in fruit, if desired. Chill, if necessary, until mixture will mound. Spoon into crust. Chill 3 hours. Garnish, if desired.
Burn 1/2 cup sugar in a steel pan to a deep brown; add water and shake well until all sugar is dissolved and set aside to cool. Cream shortening and sugar thoroughly; add egg yolks, that have been beaten. Add milk and mix flour, which has been sifted 3 times with the baking powder and soda. Add burnt sugar liquid and the beaten egg whites and vanilla. Bake in layers. Quickly cover cake with Caramel Frosting.
Cook and drain spinach. Saute onion in butter. Add remaining ingredients and heat thoroughly. Serve in a chafing dish with crackers.
Sprinkle generous amounts of garlic powder, salt, pepper and onion powder on all sides of meat and roll in fennel seeds.
Cut dough into pieces the size of walnuts. Form into balls. Roll each in butter, then in sugar, cinnamon and nuts mixed. Place 1 layer of balls in well greased deep 9-inch tube center pan so they barely touch. Sprinkle with a few raisins. Add another layer of balls, sprinkle more raisins in crevices pressing them in slightly. Cover and let rise until light (45 min). Bake, loosen from pan with spatula. Invert pan so butter-sugar runs down over it. To serve, break apart. Bake at 375 for 35-40 minutes.
Cream butter, sugars and eggs. Combine all dry ingredients and mix. Add to wet mixture. Add the rest of ingredients. Mix well. Pinch off 1-inch pieces. Roll in sugar. Place on cookie sheet. Bake at 375° about 8 to 10 minutes. Makes 5 dozen.
Cream butter, sugar and shortening. Add egg yolks and then add other ingredients alternately. Fold in stiffly beaten egg whites. Makes 3 layers. Bake at 350° for 30 minutes or until done.
Preheat oven to 400°. Mix all ingredients except bread. Place mixture in bread and replace lid. Wrap in foil and bake for 1 1/2 hours. Serve warm with sliced, raw vegetables and toasted bread chunks. Good with red, green and yellow bell peppers.
Lightly grease sides of saucepan. Add sugar and cream. Cook over low heat, stirring constantly, with a wooden spoon, until sugar is dissolved. You should not be able to feel sugar grains when you rub the spoon against the sides of the saucepan. Remove from heat and with a damp towel, wipe sugar grains from the sides of the pan above the liquid level. Return to fire; cook over medium heat without stirring, until candy thermometer reads 238° or soft ball when a little is dropped in cold water. Remove from heat; add butter and without stirring, cool to lukewarm. Add vanilla and beat until fudge begins to thicken and loses its gloss. Stir in nuts and spread into lightly buttered pan. Cut into 1-inch squares.
Combine cheese and mashed potatoes. Mix until well blended. Add remaining ingredients. Bake at 350° for 45 minutes.
Tear off enough foil to completely cover meat and vegetables. Place meat in center of foil on cookie sheet. Spread onion soup mix on top. Place chunks of vegetables on meat; dot with butter. Seal foil around entire thing to hold in meat juices. Bake at 350° for 1 1/2 hours, until vegetables are soft. Gravy can be made from the meat juices.
Sift dry ingredients together and set aside. Add milk to beaten egg and thoroughly combine. Add to dry mixture. Beat well. Add apple slices. Drop batter by spoonfuls into hot oil. Fry until golden. Serve warm with syrup.
Mix ingredients together by hand or using a blender. Pour in pie shell. Chill at least 5 hours or overnight.
Mix all ingredients together. Pour over pierced sirloin, pork chops and marinate all day in refrigerator. Best when cooked on grill.
Cream butter, sugar and honey. Add eggs, spices and vanilla. Add flour and milk alternating, beginning with and ending with flour. Add raisins and figs. Bake in tube pan for 1 1/2 hours at 350°.
Cook meat loaf with all ingredients except tomatoes in oven until nearly done and browned on top, about 45 minutes, then add tomatoes and stir into drippings from meat loaf and finish cooking 30 more minutes.
Build campfire. Mix all ingredients in large pot. Cook slowly all day over campfire. If you've been trout fishing and have leftover corn, throw it in the pot, too. (Do not throw red wigglers into the pot.) Serve and enjoy around the campfire.
Brown beef; drain. Fry bacon; drain. Mix beef, bacon, onion, kidney beans, butter beans, pork and beans, catsup, brown sugar, green pepper, chili powder and Tabasco sauce to taste. Cover and bake 1 hour at 350°.
Put filets on greased sheet pan. In saute pan, saute olive oil, garlic, peppers and onion. Pour on top of filets. Sprinkle oregano, then Feta cheese, then olives on top. Bake at 350° for 10 minutes per inch thickness.
Mix cake mix according to package directions. Pour half of batter in 9 x 13-inch pan. Bake at 350° for 15 minutes. Melt caramel and butter; add milk. Pour over top of partially baked cake. Add chocolate chips and nuts. Pour remaining cake batter over mixture, covering caramels mixture, chips and nuts. Bake at 350° for another 20 minutes. Can serve with ice cream or Cool Whip on top.
In a large skillet, brown ground beef, onion and seasonings, continually stirring. Drain off excess grease. Spread half of the meat mixture in a large casserole dish. Top with tortillas. Combine beans with remaining meat mixture. Spread over tortillas. Layer Monterey Jack cheese, then tomatoes, then Cheddar cheese. Top with soup. Cover and refrigerate for 24 hours.
Mix all ingredients together and place in crock-pot. Cook on low if dressing is to be used later than 4 hours. If it is to be used within 4 hours, cook on high. You can add chicken breasts that have been cooked if you prefer. If you use the chicken, slice into small slices.
Mix all ingredients. Pour into the pie shell and top with another 3/4 cup of pecans. Bake at 350° for 40 to 50 minutes.
Mix spinach, cheese and sour cream. Spread mixture on one side of steak. Roll up and secure with a toothpick. Bake at 350° for 20 to 30 minutes. (2 carbs.)
Roll out dough. Melt margarine and spread on dough. Mix sugar and cinnamon; spread on dough and margarine. Start at edge and roll; pinch sides together. Slice in 1/2-inch cuts. Let rise 1 hour. Bake at 350° until lightly brown.
Combine 3 cups cheese, bread crumbs, spices and egg. Stuff chilies with mixture. Arrange in shallow greased baking dish. Pour marinara sauce on top. Sprinkle with remainder of cheese and chopped onion. Bake at 350° for 30 minutes. Serves 4.
Mix all ingredients together. Pour in unbaked pie crust and cook for 1 hour at 250°.
Precook noodles. Beat eggs and brown sugar until foamy, about 3 minutes. Add nutmeg and lemon juice; continue to beat another minute. Add noodles, melted margarine and raisins; stir until mixed well. Do not beat. Turn into margarine greased baking dish (13 x 9-inch). Sprinkle with cornflake crumbs. Dot with small pieces of margarine. Bake at 350° for 45 minutes. Serves 6 to 8 (large servings).
Mix baking mix and milk and roll out thin on floured counter. Cut in strips with pizza cutter and drop in boiling broth, in which you've added your packages of Herb-Ox instant broth, seasoning chicken flavor mixes and salt. Stir occasionally as you drop strips of dough in boiling water. Boil about 10 to 15 minutes, stirring occasionally.
Boil ingredients over medium heat. Stir until thickened. Pour into pie shell. Top with meringue made from egg whites, 1/4 cup sugar and 1/2 teaspoon vanilla. Bake at 325° until golden brown.
Thoroughly cream together sugar and shortening. Add egg, molasses and buttermilk. Blend well. Sift together dry ingredients and add to creamed mixture. Mix thoroughly and add vanilla. Chill dough until easily handled. Divide dough into 4 equal parts. Roll each about 9-inch circles and place in greased 9-inch cake pans in 350° preheated oven for 10 to 15 minutes or until done. When cool, spread layers with prepared dried apples.
In large bowl, combine first 4 ingredients. In small jar, stir together remaining ingredients; pour over fruits, tossing to blend. Cover and refrigerate 4 to 8 hours. Makes 8 servings.
Cook macaroni as directed on package; drain. Heat cheese in skillet	until melted. Mix all ingredients together and bake in casserole dish 20 to 25 minutes in a 350° oven.
Melt margarine. Add crumbs and mix. Press 1/2 of crumbs on bottom and sides of pan. Mix Dream Whip and milk; beat well. Add sugar and cheese. Spread 1/2 of this mixture on crumbs. Place strawberries on top of cheese, then add remaining cheese. Top with remaining crumbs. Chill.
Season stew meat with garlic salt and lemon pepper. Put in crock-pot and add soups; mix well. Cook on low for seven hours or on high for five hours. Cook noodles and either serve separately or add to beef mixture.
Melt butter slightly. Mix with 1/2 cup sugar and graham crackers. Line pie plate with mixture. Mix together cream cheese, eggs, 1/2 cup sugar and vanilla. Cream together well. Place into pie plate. Bake at 350° for 25 minutes or until firm. Top with chilled pie filling once cooled.
Blend cream cheese with peanut butter. Add sugar and mix well. Fold in Cool Whip. Pour into pie crust. Garnish with chopped peanuts. Chill for several hours.
Grind cranberries with marshmallows. Add the pineapple; mix well. Add sugar; mix well. Fold in the whipped cream. Chill.
Cook broccoli in salted water. Drain and pour into a 9 x 13-inch baking dish. Add Minute rice. Mix together melted butter, Cheez Whiz, milk and mushroom soup. Pour over rice and broccoli mixture. Salt and pepper to taste. Bake 30 to 35 minutes at 350°.
Mix sugar, eggs and oil. Add dry ingredients. Mix well while adding apples and nuts. Pour into greased and floured 9 x 13-inch pan. Sprinkle butterscotch chips over top of batter. Bake at 350° for 1 hour or until brown.
In saucepan, heat 2 cups milk and the cinnamon until hot. In another pan, mix sugar, cocoa, cornstarch and salt. Blend in remaining 3/4 cup milk and add to hot milk. Over medium-low heat, stir until boiling. Over low heat, cook 1 minute, stirring constantly. Pour into dishes. Chill. Makes 4 servings. Contains 183 calories per serving.
Cream together butter and sugar. Beat in eggs and extract, then sour cream. Add coconut. Sift together flour, soda and baking powder. Fold into batter. Divide into four greased loaf pans and bake at 350° for about 45 minutes or until inserted toothpick comes out clean. You may easily measure to make 1, 2, 3 or 4 loaves. Freezes well.
Mix all ingredients and press on bottom of pan. Bake at 350° for about 15 minutes.
In a large bowl, mix oil, butter, eggs and sugar. Beat thoroughly. Mix all dry ingredients very well in a separate bowl or sift ingredients. Combine all ingredients, including remaining ingredients, in the large bowl and mix well.
Scrub squash and cut in half lengthwise. Remove seeds and stringy portion. Pour ginger ale into large skillet. Add squash, cut side down. Cover pan and steam over medium heat 10 minutes. Arrange squash, cut side up, in shallow baking dish. Sprinkle each squash with salt and pepper. To each half, add a teaspoon butter and sprinkle with herbs. Bake at 350° for 30 minutes, occasionally brushing with butter (both inside and outside of squash). Makes 4 servings.
Spread freshly popped corn in a large, shallow sheet pan. Put it in a very slow oven (250°) to keep warm and crisp. Combine butter, brown sugar, corn syrup and salt in 2 quart heavy saucepan. Place over medium heat, stirring until sugar dissolves. Continue to boil to the ball stage (248°), about 5 minutes. Remove from heat and stir in baking soda; syrup will foam. Return to oven for 45 to 50 minutes. Stir every 15 minutes. Set; let cool. Makes 5 quarts.
Squeeze out excess moisture of spinach. Process until fine in food processor or blender. Remove to a bowl. Fold in the sour cream and mayonnaise. Mix well and add garlic powder, salt and pepper to taste. May be used as salad dressing. Keeps well in refrigerator when stored in glass or Tupperware container.
Cream oleo and sugar. Separate eggs. Beat yolks and add to creamed mixture. Sift dry ingredients together. Add alternately flour mixture and milk to creamed mixture. Beat egg whites until stiff and fold into cake mixture. Bake at 320° until done.
Cook together and cool the sugar, flour, pineapple juice, eggs, salt and lemon juice.
Wash and cut zucchini into 1/4 inch slices. Cook onion in oil, then add the zucchini. Cook slowly for 5 minutes. Add salt and pepper.
Wash beets. Cut most of top off. Boil until done (stick with fork). Drain water. Cool. Then peel skin. Cut up however desired. Bring syrup to a boil. Drop beets into syrup. Simmer 5 minutes. Pack into jars and seal.
Butter bun halves. Spread with mixture (except cheese). Place slice of cheese on top. Broil until cheese is melted. Makes 8 halves.
Boil new potatoes in their jackets until just tender. Drain and add remaining ingredients to the pan. Shake to coat the potatoes. Serves 4 to 6.
Melt butter; add brown sugar. Let cool a little. Add eggs and vanilla; beat well. Add flour, baking powder, soda and salt. Beat again. Stir in chocolate chips. Bake at 350° for 20 to 30 minutes. Use a 9 x 13-inch pan greased lightly.
Beat eggs at high speed until thick, about 5 minutes. Gradually add sugar, beating until mixture is light and fluffy. Combine baking powder and flour; add to batter with vanilla and beat at low speed until smooth.
Mix butter or margarine and 1 cup sugar until light. Add egg yolks and beat well. Add potatoes and mix. Mix milk with flour, baking powder, salt, cocoa, cinnamon, nutmeg and cloves. Beat until smooth. Add nuts and vanilla. Beat egg whites until dry but not stiff. Gradually add 1/2 cup sugar and beat until stiff. Fold into mixture. Pour into two greased and floured 9-inch cake pans. Bake 45 minutes at 350°. Cool and top with your favorite frosting.
Slightly thaw ice cream. Mix with undiluted fruit juice. Pour into 2 graham cracker pie crusts. Refreeze; slice and serve.
Melt together white chocolate and peanut butter in extra large pan. Mix together cereal, raisins and peanuts. Add to chocolate and peanut butter mixture and stir to coat. Sprinkle with powdered sugar. Store in airtight container.
Sprinkle ingredients in layers over top of ingredients already in pan. Bake at 350° for 1 hour or until a knife comes out clean. Good served with whipped topping.
In large bowl, stir all dry ingredients. Beat eggs and oil together. Pour over flour mixture and stir until all is moistened. Turn into greased loaf pans (two 8 x 4-inches). Bake at 350° for 75 minutes.
Mix together well shortening, sugar and vanilla. Mix in thoroughly flour, salt and oats. Divide dough in half. Shape each half into a roll 1 1/2 inches in diameter. Coat each roll with chocolate shot. Wrap in wax paper. Chill at least one hour.
Cut breasts in halves. Remove skin and bones. Slice into thin pieces and pound between waxed paper. Dip chicken into mixture of salt, pepper, sage and flour. Brown garlic; remove. Saute chicken until brown; remove. Add ham, mushrooms and onion to pan and cook until tender. Return chicken to pan and add wine. Simmer for 5 minutes. Add butter and remove from heat.