HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat 350. In large mixing bowl combine oil, eggs and vanilla. Add sugars and mix well. In separate bowl combine flour, soda, and salt. Add to sugar mixture beating until blended, Stir in corn flakes, quick oats, chocolate chips and nuts. Drop by Tbsp. 3 inches apart in lightly greased cookie sheet. Remove to wire rack to cool. Makes 9 Dozen.
Cream butter, sugar and vanilla in a large mixing bowl. Add eggs and food color; blend well. Combine flour, cocoa and salt. Add alternately with buttermilk to creamed mixture. Stir baking soda into vinegar. Fold gently into batter (do not beat). Pour into 2 greased and floured 9-inch layer pans. Bake at 350° for 30 minutes. Cool 10 minutes. Remove from pans. Frost with Sour Cream-Pecan Frosting.
Cream butter and sugar until fluffy. Add eggs. Beat well. Add applesauce. Blend flour, soda, salt and spices, then blend in raisins, nuts and gumdrops. Add flour mixture to creamed mixture, blending thoroughly. Bake at 350° for 1 1/2 to 2 hours.
Mix together and keep in jar. Use spoonful in cup of water. Makes a nice gift.
Combine sugar, flour and salt in large saucepan. Slowly stir in hot milk. Cook over low heat for about 10 minutes, stirring constantly. Take beaten eggs; add a little amount of hot milk mixture to them. Then add egg mixture to milk mixture. Heat 1 minute longer. Chill for 2 hours. Then add heavy cream and vanilla. Stir well. Pour into ice cream maker and turn on. Use ice, rock salt and water as directed.
Dissolve raspberry jello in 1 cup boiling water. Add raspberries and stir until berries are thawed and separated. Pour into a 9 x 13-inch pan. Chill until set. Carefully spread with sour cream; chill. Dissolve cherry jello in 1 cup boiling water. Add pineapple and cranberry sauce; mix well. Allow to thicken slightly. Carefully spoon over sour cream mixture; chill. Cut into squares and serve on lettuce leaves. If desired, top each with a dollop of mayonnaise and garnish with a mint leaf. Yield: 12 to 16 servings.
Cook manicotti (or shells) and drain. Cool in a single layer. Combine cheeses, parsley, salt and pepper for filling; spoon into manicotti. Spread a thin layer of spaghetti sauce in bottom of 9 x 13-inch baking dish. Arrange manicotti in single layer on sauce. (If the large shells are used, put the open side down.) Cover with remaining sauce. Cover with aluminum foil and bake at 350° for about 40 minutes. Remove foil and bake 15 minutes longer.
Brown hamburger and onion. Add tomato	sauce.	Mix the cottage cheese and sour cream, and in a	greased casserole alternate layers of hamburger, noodles and sour cream-cottage cheese mixture. Bake at 225° for 30 minutes.
Add and mix all ingredients, then add extra for own personal taste. (All ingredients except molasses can be mixed with salt-free brands, for those who are heart conscience.)
Melt butterscotch morsels in boiler. Add peanuts and noodles. Drop by tablespoon onto cookie sheet. Let cool.
Wash and trim carrots. Cook in boiling water until tender and drain. Melt margarine in skillet; add sugar, honey and carrots. Cook over low heat, turning often until well glazed. Sprinkle with chopped parsley or mint and serve.
Place ribs in large container. Blend ingredients and pour over ribs. Cover and refrigerate for 24 hours, turning ribs occasionally. Set oven at 300°. Arrange ribs on rack and bake 2 hours. Baste occasionally and turn once during cooking time. Makes 6 servings.
Mix first 3 ingredients. Pat into ungreased oblong pan. Bake 10 minutes at 350°. Arrange apple slices on crust. Sprinkle with cinnamon and sugar mixture. Blend sour cream and egg. Drizzle over apples. Bake 25 minutes or until edges are lightly brown. Can be served warm with ice cream.
Mix everything, except popcorn, in large saucepan. Boil for 5 minutes. Remove from heat and add 1/2 teaspoon baking soda, quickly stirring it in. Pour over popcorn. (I use a large stainless steel bowl.) Stir gently until popcorn is well coated. Bake at 250° for 1 hour. Stir caramel corn every 15 minutes during the hour. Stir it gently a couple times after baking to keep it from clumping together.
Beat eggs until very light and lemon colored. Beat in sugar, vanilla and salt. Stir in butter, melted in milk. Sift flour with baking powder and beat into egg-milk mixture very quickly. Pour into 2 buttered 9-inch cake pans. Bake at 350° for 25 to 30 minutes or until done. Cool in pan 5 minutes. Turn out onto rack and finish cooling. Put layers together with jelly. Sprinkle top with confectioners sugar. Makes 8 to 10 servings.
Combine margarine and cocoa. Combine flour, nuts, baking powder and salt. In medium bowl, beat eggs, add Sweet 'N Low and vanilla. Beat in cocoa mixture. Fold in flour. Spray 8-inch baking pan. Spread mixture in pan. Bake at 350° for 15 minutes.
Melt chips in a bowl in the microwave for about 3-4 minutes stirring once in the middle. Add peanuts and drop by teaspoon on wax paper. Let set overnight.
Heat oven to 350°. Combine all ingredients in a mixing bowl. Pour into a 1 1/2-quart buttered casserole dish. Place casserole in a pan of hot water and bake for 1 hour, until firm and golden. (Can serve with baked ham or pork chops.) Serves 4 to 6.
Preheat oven to 425°. Combine butter and water in saucepan and stir over moderate heat until butter is melted. Turn heat to low. Add flour all at once. Stir vigorously for about 1 minute or until mixture forms ball and leaves sides of pan. Remove from heat. Add unbeaten eggs, one at a time, beating thoroughly after each addition with a wooden spoon or electric mixer on medium speed. Continue beating for 1 minute or until satiny smooth and spoonful breaks away sharply from rest of mixture.
In small bowl, thoroughly combine first 8 ingredients. Rub mixture into chicken, inside and out, patting mixture into skin to make sure it is evenly distributed. Place in sealable plastic bag, seal and refrigerate overnight.
Mix powdered sugar, peanut butter, oleo and vanilla well with mixer and roll into balls. Chill. Melt paraffin wax and chocolate chips. Dip peanut butter balls in chocolate mixture and place on waxed paper to dry.
Boil potatoes. Drain. Put soup, milk, onions, onion salt (if desired), salt, pepper, celery seed and garlic powder with potatoes. Bring to boil. Separate clams from clam juice. Put juice in soup mixture. Then add clams and let simmer approximately 20 minutes. Put in butter. Best if refrigerated overnight.
Preheat oven to 450°. Cut each wing at joints; discard tips. Wash, drain and dry wings. Mix together soy and hoisin sauces, rice vinegar, honey, Cajun seasoning and garlic. Dip wings in sauce. Arrange in single layer on foil-lined baking pan. Bake 20 minutes; remove from oven and turn, spooning any remaining sauce over wings. Return to oven and bake until dark brown, 20 to 25 minutes. Can be made ahead, refrigerated and reheated in foil at 350° for 10 to 15 minutes. Serve hot or at room temperature.
Cook meat, onion, green pepper, garlic and spices until meat is browned and vegetables are tender. Drain off grease. Add catsup, tomato sauce and sugar. Simmer 10 minutes. Remove from heat. Drain off grease again (this step is important). Add cheeses and mix well.
Drain liquid from salmon, reserving 2 tablespoons. Put salmon in bowl. In a small bowl put egg, salmon liquid and baking powder and beat until foamy. Add egg mixture to salmon and mix. Add flour, seasoning and onion, mixing after each ingredient. Shape into cakes and fry in vegetable oil or spray oil until brown. Makes 7 to 8 cakes.
Wash and remove stems and blossoms from apples. In top of double boiler over hot water, heat caramel, salt and water until mixture is smooth. Keeping sauce over hot water, place each apple in hot sauce. Spoon sauce over apples until apples are completely covered. Insert skewer in stem end. Remove apples from sauce and chill.
Chop raisins and dates. Pour the boiling water, in which the soda has been dissolved, over fruit. Cream butter and sugar. Add beaten egg yolks, then the spices and fruit, then flour. Fold in the beaten egg white. Add vanilla and nuts. Bake 1 hour and 45 minutes in loaf pan in a 350° oven.
Blend all ingredients together and roll dough into small balls. Place on ungreased baking sheet and bake at 375° until lightly brown. The cheese wafer has a nutty texture and taste. Makes 2 dozen.
Crush Oreo cookies to look like dirt. Set aside. Mix vanilla pudding with milk and blend in Cool Whip. Set aside.
Cut chicken into strips. Drain pineapple chunks and reserve juice. Cut green pepper into strips. In medium skillet, heat oil. Add chicken and brown on both sides, 5 to 6 minutes. In a small bowl, combine sweet and sour sauce mix, reserved pineapple juice, water and sugar. Pour over chicken. Add pineapple and green pepper. Cook, covered, over low heat for 10 to 12 minutes. Serve over rice.
Combine all ingredients; mix well. Refrigerate for several hours. Serve with raw vegetables.
Mix well. Bake 45 minutes to 1 hour. Ice with favorite icing.
Mix flour and cocoa. In a double boiler mix egg yolks and sugar; add flour mixture, slowly add milk.	Bring water to a boil; reduce heat, stirring constantly until mixture thickens. Remove from heat; add vanilla and butter.	Pour into pie shell and chill.
In medium saucepan, combine sugar and cornstarch. Gradually stir in reserved liquids from fruits. Cook over medium-high heat until mixture thickens, stirring constantly. Cool slightly; stir in fruit. Excellent served over ice cream, pudding or pound cake. Store in refrigerator.
Grease and flour Bundt pan. Preheat oven to 350°. Beat cake mix, pudding mix, 1 cup water, eggs and grated rind of lemon for 3 minutes. Pour into pan and bake 45 to 55 minutes.
Cut the top out of the cantaloupe like you would a Halloween pumpkin. Spoon out the seeds, leaving the melon hollow. Drain fruit cocktail and pour into melon. Fill remaining area in melon with vodka. Replace cut-out top on cantaloupe and place in refrigerator for a minimum of three hours (overnight is even better). Pour contents from melon into a large bowl. Cut cantaloupe in half. Scoop out cantaloupe using a small melon scoop and add to fruit. Serve and enjoy.
Combine pudding and milk. Beat until thick, then fold in nondairy topping.
In a large bowl, beat at high speed and cream butter; gradually add sugar. Beat until fluffy. Beat in egg yolks one at a time. Gradually beat in melted chocolate until creamy. If too soft, refrigerate for 1/2 hour.
Add salt and pepper to meat. Cook hamburger meat until red color disappears. Cover. Set aside. Mix rice according to directions on box.
Cream sugar and oleo. Add egg one at a time, beating at least 15 minutes. Fold in pineapple and bananas. Pour in graham cracker pie crust. Top with Cool Whip. Chill and serve.
Stir together soup, cheese and pepper until smooth. Stir in vegetables. Bake in 1 1/2-quart casserole at 350° about 30 to 45 minutes.
Cook hamburger, onion and pepper in a large skillet until meat is brown, stirring well. Drain. Stir in spaghetti sauce and mix well.
Wash chicken pieces and pat dry. Set aside. Beat egg and milk in bowl. In another bowl, mix potato flakes, garlic powder and Parmesan cheese. Roll chicken first in egg mix, then in potato flakes mixture.
Press crescent rolls in 12-inch pizza pan and seal well. Spoon cooked sausage over unbaked crust; sprinkle on hash browns and then cheese. Beat next 5 ingredients together and pour over top. Bake at 350° for 40 to 45 minutes until crust is golden brown.
In blender mix together green tomatoes (ground), sugar and salt. Pour into saucepan and cook on store top on low heat for 15 to 20 minutes until transparent. Add Jell-O, jar and seal.
Mix ingredients in the order given, except nuts, brown sugar and egg white. Spread very thin in a shallow pan. Sprinkle with nuts. Beat reserved egg white stiff; add the brown sugar. Spread over nuts. Bake for 30 minutes at 350°. Cut into squares while hot.
Heat oven to 350°. Combine first 3 ingredients. Stir in scalded milk. Add remaining ingredients. Pour into a 2-quart baking dish. Set dish in a pan of hot water 1-inch deep. Bake 45 to 50 minutes.
Cut buttered bread in half-inch wide strips. Arrange in layers in buttered baking dish. Sprinkle each layer with nuts. Beat eggs slightly. Add sugar, salt, vanilla and milk. Mix well and pour over bread. Garnish top with nuts and bake in slow oven. Bake 1 hour in 325° oven. Serves 4 to 6.
Heat oven to 450°. Mix baking mix, milk and oil until soft dough forms. Press into ungreased 9 x 13-inch pan. Top with sauerkraut and corned beef. Mix mayonnaise, relish and catsup. Spread over corned beef. Sprinkle with cheese. Bake until cheese is bubbly and crust is golden brown, about 12 to 15 minutes. Cut into 2-inch squares. Makes 24 appetizers.
Cook chopped onions in butter. Add cream of mushroom soup and milk. Heat and stir in sour cream and curry powder. Add chicken. Serve over rice with golden raisins, tops of scallions, almonds and chutney. Serves 2 to 4.
Mix flour, baking powder and sugar. Cut in shortening and stir in buttermilk. Knead a few times; roll out and cut into biscuits. Bake in 450° oven for 12 minutes.
Slice onions into rings. Beat the egg into the buttermilk. Dip the onion rings into the milk and egg mixture. Cover with flour.
Melt and cool butter; beat eggs until foamy. Add sugar, brown sugar and flour. Mix well. Blend in cooled butter; fold in chips and nuts. Pour into crust. Bake at 325° for 1 hour.
Combine blueberries, 1 cup sugar and 1/4 cup water in a medium saucepan. Cook over low heat until berries are soft (about 10 minutes). Combine cornstarch and 3 tablespoons water in a small bowl. Add to blueberry mixture. Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Set aside to cool.
Cut rhubarb into small pieces. Put in bottom of 9 x 13-inch pan. Spread sugar over rhubarb. Sprinkle the jello over the sugar. Add the marshmallows. Cream 1/2 cup sugar and Crisco. Add egg; beat well. Add the milk, flour and baking powder. Drizzle this over top. Bake 50 minutes at 350°.
Mix flour, sugar, salt and baking powder. Cut in butter. Add raisins. Combine buttermilk, egg and baking soda. Stir buttermilk mixture into flour mixture. Grease and flour tube pan. Bake at 375° for 45 to 50 minutes.
Using juices from fruit, add the pudding mix. Blend with mixer until thickens slightly. You will pour this over all your fruit. You can use different fruit or add to what is here.
Cream sugar and butter. Add egg and beat a few minutes. Sift together all dry ingredients and add to first mixture. Add apples, nuts and flavoring. Bake in a large, buttered pie plate at 350° for 35 to 40 minutes. Serve warm with whipped cream or ice cream. Serves 6.
Combine corn,	milk and melted butter. Add remaining ingredients and turn into a buttered casserole. Bake at 350° for 30 to 45 minutes, until lightly browned. Serves 12.
Trim all excess fat from meat. Brown beef in its own fat in a large skillet; remove and set aside. Drain all but 2 Tbsp. fat from skillet. Saute onion in fat until soft. Place meat, vegetables and seasonings in slow cooker; cover. Cook on low (190-200°) 10 hours, or on high (290-300°) 5 hours, or until meat is tender when pierced with a fork. Place meat and vegetables on a heated platter and keep warm. Turn heat control to high. Combine flour and water in a cup; pour into liquid in slow cooker; cover. Cook 15 minutes; pass sauce separately in a heated gravy boat. Serves 8.
Mix margarine and sugar in carrots while hot. Beat eggs and put in carrots after cool. Add flour and baking powder and cinnamon. Pour into greased baking dish and bake 30 minutes at 350°.
Cut sirloin in thin strips about 1/4-inch thick. Put in saucepan with just enough water to cover. Add 1 beef bouillon cube. Cook over heat until just done (about 10 minutes). Drain; set aside. Saute onion and garlic in butter over medium heat. Stir in meat and brown. Stir in flour, pepper and mushrooms. Cook 5 minutes. Stir in soup. Simmer, uncovered, 10 minutes. Stir in sour cream. Heat thoroughly. Serve over noodles.
Combine oil, eggs, 1/3 cup water and pumpkin. Sift together the dry ingredients. Gradually beat into first mixture. Stir in cherries and nuts; pour into greased and floured loaf pan. Bake in 350° oven for 1 hour or until done.
Mix first 3 ingredients and let stand 10 minutes. Mix in milk, salt and melted butter. Stir in flour until not sticky. Cover and let rise in warm place for 2 hours. Pinch into 2 equal balls. Place into bread pans or shape on cookie sheet. Let rise and bake 30 minutes at 350°.
Blend all ingredients, except eggs, at medium speed for 2 minutes. Add eggs, one at a time, and beat for 1 minute after each egg. Pour into greased and floured Bundt cake pan. Bake at 350° for 45 minutes. Cool 15 minutes in pan before turning out.
Beat jelly until frothy. Add hot water and continue beating until jelly is dissolved. Add fruit juices. Chill. When ready to serve, pour over ice in punch bowl and add ginger ale. Garnish with orange slices and maraschino cherries. Serves 10 to 12.
Cream together the shortening and sugar. Add eggs and beat well. Sift together dry ingredients. Add to creamed mixture alternately with banana, blending well after each addition. Stir in nuts. Pour into well-greased 9 1/2 x 5 x 3-inch loaf pan. Bake in moderate oven at 350° for 40 to 45 minutes or until done. Remove from pan. Cool on rack. Suitable for freezing. Makes 8 servings.
Cook linguini according to directions. Chop tomatoes, cucumbers and shrimp. Put a layer of linguini, a layer of tomatoes, cucumbers and shrimp and half bottle of Salad Supreme seasoning and half the Italian Zesty dressing. Mix thoroughly with hands. Repeat layering and pour remaining salad seasoning and Italian Zesty dressing over layers. Mix thoroughly with hands. Garnish with parsley and large shrimp.
Melt 2 tablespoons butter in small skillet. Add chopped mushroom stems and onion. Saute 4 to 5 minutes. Remove mixture to bowl. Add remaining ingredients except 2 tablespoons melted butter. Mix well and set aside. Dip mushroom caps into reserved melted butter. Spoon about 1 to 2 teaspoons of filling into each mushroom cap. Preheat pan with rack in high position. Place stuffed mushrooms on rack with stuffing up. Broil 10 to 15 minutes.
Toss chicken, celery, grapes, salt and mayonnaise. Serve on lettuce. Sprinkle with cashews. Garnish with grapes. Serve with Italian bread or crescent rolls.
Combine zucchini, onions, green and red peppers and salt in large cooker; mix well and let stand overnight. Drain and rinse good with cold water. Add remaining ingredients and boil 20 to 30 minutes. Ladle into hot jars and adjust lids. Process in boiling water bath 15 minutes. Makes 6 pints.
Clean and wipe, but do not wash, the trout after cutting into portion-size pieces. Mix flour, salt, white pepper, m.s.g. and garlic powder. Dredge trout pieces in seasoned flour. Using a large, heavy frypan, heat 1/2 cup of the butter to bubbling point. Brown trout for 4 minutes on each side. Put trout in a warm oven to keep hot.
Combine tea bags, cinnamon sticks, cloves, orange and lemon peels in boiling water. Steep 20 minutes. Remove tea bags. Add pineapple juice and cranberry juice cocktail. Serve hot. Makes six 1-cup servings.
Brown the beef and season with salt and pepper. In a large saucepan, warm the refried beans, taco seasoning mix and water. Add salsa and simmer for 10 to 15 minutes. Scoop mixture into an ovenproof glass pan. Sprinkle with onion, tomato and cheeses. Bake at 400° until cheese melts. Serve with tortilla chips.
Prepare pasta as directed on package. Add olive oil and seasonings to whole tomatoes with juice. Heat well. Combine heated sauce with warm pasta. Toss with Brie. Serve.
In a large bowl, stir together sugars, flour, baking powder and salt. In another bowl mix together milk, butter, eggs and vanilla until blended. Make a well in center of dry ingredients. Add milk mixture and stir to combine. Stir in chips and nuts. Spoon batter into greased muffin cups; grease the edges around cups. Bake in 400° oven for 15 to 20 minutes or until a cake tester comes out clean. Remove muffins from oven and cool 5 minutes. Remove from pans and cool on rack. Serve warm or cold. Makes 12 large muffins.
Have cheese at room temperature. Spread evenly over bologna and sprinkle each piece with nuts. Divide bologna into 2 stacks of 6 slices. Garnish tops with parsley. Cover both rolls with plastic wrap and chill. At serving time, cut each stack into 16 wedges and insert a colored wooden pick in each wedge.
Brown steak in oil. In crock-pot, stir in 2 1/2 cups of water, beefy onion soup mix, potatoes, salt and pepper. Add meat and green beans in layers. Cook all day on low. Thicken with flour and 1/2 cup of water.
In bottom of casserole dish, put 1 cup dry rice. Then layer hamburger meat. Add stewed tomatoes, water, corn (do not drain), onion and pepper. Cook at 350° for 1 hour, covered, followed by 30 minutes, uncovered.
Mix cheese, sugar, water and vanilla. Blend until smooth. Quickly add chocolate and nuts. Turn into buttered 8 x 8-inch dish. Spread and chill.
Pour boiling water over lard, sugar and salt; let cool. Dissolve yeast in lukewarm water. Add eggs that have been slightly beaten to first mixture. Add 2 cups of flour and then yeast and rest of flour. Mix and put in refrigerator for 4 hours. Then make into rolls.
Mix all ingredients together. Whip with wisp until creamy. Pour into ice cream freezer and freeze.
Preheat oven to 350°. Place brisket in baking pan. Mix remaining ingredients and pour over meat. Cover pan with foil. Cook in oven 3 to 4 hours. (Meat should be sliced across the grain halfway through roasting time.) Finger licking good!
In mixing bowl, whisk together orange juice concentrate, olive oil, honey, garlic, salt, pepper and lemon thyme. Place chicken in a plastic container with a lid. Pour marinade over chicken so that the chicken is coated. Keep in refrigerator for 2 hours to overnight.
Cream butter and sugars; add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and baking soda. Add chips, candy and nuts. Roll into balls and place 2 inches apart on cookie sheet. Bake at 375° for 6 minutes. This is a very large recipe, but recipe can be halved.
1. Combine all cake ingredients, mix well. 2. Divide into 3 round 9-inch cake pans that have been greased
Substitute water, baking powder, oil and flour for each egg in recipes calling for 2 or 3 eggs. May substitute milk or other liquids for water.
Add all ingredients (except ham). Beat until creamy. Add shredded ham into mixture. Roll into ball.
Brown ground beef; drain. Mix remaining ingredients in a crock-pot. Add beef. Simmer 1 to 2 hours. Serve with tortilla chips.
Place paper cups in muffin pans. Fill with ice cream. Sprinkle coconut over tops. Freeze; serve frozen.
In medium bowl, combine all the ingredients except fruit; stir until sugar dissolves. Place fruit in large shallow dish; pour the mixture over. Cover. Chill 3 hours or overnight, stirring occasionally. Refrigerate any leftovers.
Spray large skillet with nonstick cooking spray. Saute onions for 2 or 3 minutes. Add broccoli, mushrooms, oyster sauce, parsley and water. Cover; cook 5 minutes until broccoli is tender. Trim all visible fat from beef. Broil thin slices. Add meat and vermicelli to skillet. Cook; stir until meat is heated, about 1 minute.
In 1 1/2 quart casserole, stir sugar, cocoa, salt, milk and vanilla together until partially blended (mixture is too stiff to thoroughly blend in all of dry ingredients). Put butter over top in center of dish. Microwave at High for 2 minutes or until milk feels warm on bottom of dish. Stir vigorously until smooth. If all butter has not melted in cooking, it will as mixture is stirred. Blend in nuts. Pour into wax paper lined 8 x 4 x 3-inch dish. Chill 1 hour in refrigerator or 20 to 30 minutes in freezer. Cut in squares.
Melt 1 stick oleo. Combine with soup and sour cream. Add all other ingredients and stir in potatoes. Bake at 350° for 1 1/2 hours.
Combine all ingredients; drop by teaspoonfuls onto cookie sheet. Bake at 350° for 10 to 12 minutes.
In large saucepan, combine all ingredients except peas. Simmer, covered, 20 minutes. Add peas and continue cooking 15 minutes or until vegetables are tender. Makes 4 to 6 servings.