HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour and sugar with creamed butter. Separate eggs and add yolks, milk, lemon juice and grated rind. Mix well. Beat egg whites until stiff. Fold into the mixture and pour into individual custard cups or shallow baking dish. Place in a pan of water. Bake for 30 minutes in a 350° oven. Serve at room temperature or cold, plain or with whipped cream.
Mix Cool Whip, oleo, powdered sugar and pudding. Cut each cake the long way 4 times. Place 1/2 of the pieces in 9 x 13-inch. Spread 1/2 Cool Whip mixture over cake. Sprinkle 1/2 candy bars and nuts over this. Repeat cake, Cool Whip and Butterfinger/nuts. Refrigerate.
Mix together. Pour in unbaked pie shell. Bake at 350° for 45 minutes.
Drain pineapple. Bring juice to a boil. Pour over jello. Mix well. Let cool and add to other ingredients. Place in refrigerator to congeal.
Mix all ingredients together except marshmallows. Pour into casserole dish. Bake 25 to 35 minutes at 350°. Add marshmallows and brown.
Dissolve jello in hot water. Put into refrigerator until it starts to congeal. Beat with a mixer until frothy. Add remaining ingredients. Mold or put in Pyrex dish. Must be made the day before serving.
Heat oven to moderate 375°. Pour cherry pie filling into 8-inch square baking pan. Combine pancake mix, brown sugar and nutmeg. Stir in egg until all ingredients are moistened.
Dissolve bouillon in water. Combine next 4 ingredients; stir into bouillon mix. Brown chicken in oil; add bouillon mixture, cooking until thick. Add remaining ingredients, except nuts and rice. Simmer, uncovered, for 5 to 8 minutes. Stir occasionally. Remove from heat. Add 1/4 cup nuts. Serve over rice. Sprinkle with remaining nuts. Serves 4.
Put all ingredients in a large pot. Simmer slowly for about 2 hours. Stir occasionally so it won't stick to the bottom. Cook until reduced to nearly half. Put in hot sterile jars with lids. Turn jars upside down; let sit until jars are cold. Makes about 6 pints. It too hot, use less peppers.
Mix first 3 ingredients together and pour into cooked pie crust. Top with whipped cream. Let set, in refrigerator, at least 3 hours before eating.
Cut onions into very thin slices. Saute in butter until transparent. Beat eggs slightly, add evaporated milk and Worcestershire sauce and set aside. Cook bacon until crisp; drain, crumble and set aside. Put sauteed onoins in pie shell. Sprinkle cheese over onions then pour egg mixture over all. Bake at preheated 400° oven for 40 minutes or until done. Garnish with crumbled bacon.
Trim fat off steak, pound meat and sprinkle with salt and pepper. Dip meat into egg, then cornflakes mixed with chili powder. Brown meat on both sides in Wesson oil at medium heat. Add remaining ingredients. Cover; simmer 45 to 60 minutes. Makes 6 servings.
Heat oven to 350°. In ungreased square 9 x 9-inch pan, stir together flour, sugar, 2 tablespoons cocoa, baking powder and salt. Mix in milk, oil and vanilla with a fork until smooth. Stir in nuts. Spread in pan evenly. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake 40 minutes. Let stand 15 minutes. Cut cake top with ice cream and sauce from under cake.
Preheat oven to 325°. Cream shortening, sugars and vanilla. Add the eggs. Mix well. Mix in the peanut butter. Add flour, a cup at a time to insure it is mixed thoroughly. Roll dough into 1-inch balls. Place on an ungreased cookie sheet and crisscross with a fork. Cook for 8 to 10 minutes. Makes about 6 dozen.
Combine sugar, salt and cornstarch. Add 1 1/2 cups milk. Cook in a double boiler until thickened. Beat yolks and add remaining milk. Add egg mixture slowly to custard and cook 2 more minutes. Remove from heat and add butter and vanilla.
Cook potatoes in skin. Cool, peel and shred on coarse grater or potatoes may be cubed. Combine cheese and 4 tablespoons margarine in saucepan. Heat and stir until cheese is almost melted. Remove from heat and blend in sour cream, onions, salt and pepper. Fold in potatoes and spoon into 2-quart casserole. Dot with 2 tablespoons margarine. Cover and bake at 300°.
Boil sugar and water until dissolved; cool. Add fruit juices and bananas. Blend well and freeze. Let thaw about 2 hours before serving. Just before serving, add the ginger ale in punch bowl and stir until slushy.
Gradually add macaroni and salt to rapidly boiling water so that water continues to boil. Cook, uncovered, stirring occasionally until tender. Drain in colander; rinse with cold water and drain again. While macaroni cooks, combine remaining ingredients except salad dressing in large bowl. Break tuna into small pieces with fork. Stir macaroni into tuna mixture. Add salad dressing and chill.
Cream together margarine and sugar. Combine other ingredients and add to mix. Bake in greased angel food cake pan until toothpick comes out clean (approximately 30 minutes) at 350°.
Mix all ingredients. Put in 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes.
Combine in 1 1/2-quart casserole. Bake 1 hour at 350° with foil on top. Serves 4 to 5.
Beat eggs. Add sugar, jelly, butter, orange juice and spices. Mix well. Roll fruit, nuts and raisins in flour and add to egg mixture; mix well with hands. Put in pans and bake at 300° for 2 1/2 hours or until done. Use a toothpick to test for doneness.
Mix all the above ingredients, except corn flakes and 1/4 cup oleo. Pour into a 3-quart casserole dish. Sprinkle with the corn flakes, mixed with the oleo. Bake at 350° for about 45 minutes.
Break tamales. Layer ingredients in 1-quart casserole. Pour tamale juice over all. Bake 30 minutes at 350°.
Stir to blend slightly the evaporated milk, sugar, marshmallows, butter and salt. Bring to a boil over low heat in heavy pan, stirring constantly. Continue to stir and boil five minutes. (Mixture will brown slightly.) Remove from heat.
Preheat oven to 350°. Line a baking sheet with foil. Spread sesame seeds in a thin layer. Bake, stirring occasionally, until golden, about 10 minutes.
Pat out rolls on a baking sheet, pinching together. Bake 8 minutes at 350° or until golden brown. Mix 2 (8 ounce) packages cream cheese, Ranch dressing and Miracle Whip. Spread on cooled baked dough. Cut up tomatoes, broccoli, peppers, celery, carrots and layer on top of the dough. Top with shredded Cheddar cheese. Chill at least 2 hours before serving.
Brown the ground beef and add the taco seasoning mix to it and simmer for 10 minutes. Chop up the tomatoes and lettuce. In a big bowl, combine all ingredients and toss.
Blend eggs, oil and sugar until creamy. Add flour, a little at a time, until batter is still. Fold in apples, coconut and nuts. Pour in a greased and floured tube pan; bake in a preheated 350° oven for 1 hour. Remove from pan after about 30 minutes.
Mix together the softened ice cream and flour until the flour has disappeared. Add strawberry and banana pieces and stir five times. The batter will turn pink. Fill pregreased muffin tins with batter. Place chocolate chips on top of each muffin. Place in oven and bake at 375° until done and slightly brown on top. Let cool for 15 minutes before removing from tins.
Put hamburger in pan. Let brown. Pour grease off. Put back on stove. Put ketchup and chili powder in. Let simmer for 30 minutes. Add a little water if dry.
Cook linguini according to directions; drain. Rinse in cold water; drain again. Cut vegetables (onion, celery, yellow squash, zucchini and red bell pepper) in small cubes. Combine vegetables with seasoning.
Mix together flours, sugar, baking powder, baking soda and seasonings. In a separate bowl, mix oil, egg, milk, carrots and pineapple with juice. Pour into flour mixture; combine until ingredients are just moistened. Spoon into muffin pans that have been sprayed with cooking spray. Bake in a 350° oven for 20 to 25 minutes. Yields 12 muffins.
Dissolve yeast in warm water with sugar. Add salt, oil and flour. Knead a little. Make into rolls and place in a greased pan. (Grease top of rolls slightly.) Let stand 20 to 30 minutes. Cook at 450°. Make these as you start your meal and you can have them with the meal.
Fry ground meat, bacon and onion together and drain. Add remaining ingredients to meat mixture and stir. Bake 30 minutes in a 350° oven.
Mix together grated cheese, sausage and Bisquick. Knead until well mixed. Stuff jalapenos with jalapeno cheese. Roll out dough and cover each jalapeno. Deep-fry until golden brown.
Wash broccoli, onions and cauliflower. Cut the vegetables into bite-size pieces. Fry bacon until crisp and then crumble it. Mix together the Miracle Whip, vinegar and sugar. Put the vegetables, bacon and cheese in a large bowl and add the dressing. Chill for three hours and serve.
Cream butter and brown sugar in bowl until light and fluffy. Beat in eggs and vanilla. Stir in flour and pecans. Spread in greased 9 x 13-inch baking pan. Bake at 350° for 30 minutes. Sprinkle with confectioners sugar. Cool. Cut into squares. Yield: 15 servings.
Mix flour and sugar. Boil oil, margarine, water and cocoa. Pour into the flour and sugar. Add remaining ingredients. Pour into a greased and floured cookie sheet. Bake at 350° for 20 minutes. (Will burn easily.)
Bring to a boil the last 5 ingredients. Add vegetables and put in jars. Process for 20 minutes.
Roll out bread dough on a floured surface. Defrost broccoli and chop. Lay Provolone cheese on dough. Next add pepperoni, broccoli, ham, Colby cheese and top with Parmesan cheese. Bring sides and ends of pastry up to the top and pinch to seal. Bake 25 minutes at 350°. Let stand 10 minutes before slicing.
Cook first 4 ingredients on top of stove until thick. Take off fire and add jello. Let set until cool. Cut strawberries into baked pie crust. Pour cooked ingredients over top. Top with Cool Whip.
Rinse, peel, dry and remove stems from mushrooms. Chop enough stems to make 1/2 cup and reserve for later. Combine cream cheese, deviled ham, bread crumbs, 1/2 cup stem pieces, onion powder and pepper. Fill caps. Melt butter. Drizzle over them and bake for 15 minutes at 350°.
Sift flour and salt together and gradually add milk, beating with a wooden spoon to make a smooth batter. Beat eggs until light and add to batter. Add the melted butter and beat vigorously. Preheat oven to 450°. Butter 9 holes of a muffin pan or an equal number of custard cups. Let muffin pan or custard cups heat in the oven for 5 minutes. Then fill 2/3 full with batter and bake for 30 minutes. Lower heat to 350° and bake 10 minutes longer. Serves 4.
Cook the carrots until tender and drain well. Mix together: soup, sugar, oil, peppers and onion. Pour over carrots and let set overnight. Put casserole dish in a 350° oven and cook for 45 minutes. Very good.
Brown venison; drain, add garlic salt and chopped onions. Simmer for 20 minutes. Add Manwich, tomato paste and water. Simmer 20 minutes longer. Additional water may be added for thinner sauce.
Layer all ingredients as written in a 9 x 13-inch casserole dish. Bake at 350° for 30 to 35 minutes, until bubbly and hot.
Roll stew meat pieces in flour. Brown in heavy skillet or Dutch oven in butter and Crisco. Add seasonings, onion, broth, mushrooms, potatoes, carrots, turnips and celery which has been cut into chunks. Stir, then add water if necessary. Cover and simmer for at least one hour or until done.
Mix for crust: Graham crackers, melted margarine and 1/4 cup sugar. Pat in 9 x 13-inch dish.
Preheat oven to 350°. Oil a 9 x 5 x 3-inch loaf pan. Sift flour, baking powder, salt and baking soda into a mixing bowl and set aside. Put egg, oil, orange juice, rind and sugar into blender container. Cover and process at mix speed until rind is finely grated. Stop blender and add into flour mixture and mix by hand only until flour is moistened. Pour into prepared pan and bake 50 to 60 minutes or until cake is done.
Brown meat in oil. Add water, tomatoes, onions and bell pepper. Cook 10 minutes. Add rice, potatoes and chili powder. Simmer about 1 hour.
Bring milk and margarine to a boil. Beat eggs and set aside. Mix sugar, nutmeg, salt and cinnamon. Pour into milk mixture. Stir beaten eggs and vanilla into milk mixture also. Put bread into baking dish and pour the mixture over the bread. Bake in preheated oven at 350° for 45 minutes or until inserted knife comes out clean.
Brown hamburger in medium saucepan; drain fat. Add the rest of the ingredients. Cook over medium heat for 15 to 20 minutes.
Combine the first 4 ingredients together. Put into 6 buttered individual casserole dishes. Cover each portion with cheese. Bake 20 minutes at 375° until hot and bubbly.
Cream butter and sugar; add egg, vanilla and almond extracts. Add sifted flour and salt. Mix into dough. Fill cookie press. Press out on ungreased cookie sheets. Bake at 350° for 10 to 12 minutes. Decorate.
Mix together all ingredients. Beat for 5 minutes with electric mixer. Pour in tube pan. Bake at 350° for 1 hour or until done.
Mix Jell-O and water. Add pineapple, cranberry sauce and oranges; mix well. Add pecans. Chill.
Mix and heat soups, milk and oleo. Put rice in 9 x 12-inch pan. Pour half of mixture over rice and mix. Place chicken breasts on top and pour rest of soup mixture over all. Bake at 250° for 3 hours.
Preheat oven to 325°. Cream the butter, sugar and flavorings in large bowl with electric mixer. Add flour and salt; mix well. Stir in chips and nuts. Spread into an ungreased 15 x 10 x 1-inch pan. Bake for 25 minutes, or until lightly browned. While warm, cut into bars and cool in pan. Store in airtight tin. Freeze well.
Preheat oven to 350°. Grease a 13 x 9-inch pan with margarine. Dump in pineapple and juice. Spread in pan. Dump in cherry pie filling. Spread over pineapple but do not stir together. Spread dry cake mix over fruit without stirring. Slice margarine over all. Sprinkle with nuts. Bake approximately 1 hour. Serve with ice cream or whipped cream.
Mix all ingredients in greased casserole, except 1 tablespoon of butter and 1/4 cup cracker crumbs, which are sprinkled on top of corn mixture. Bake 40 minutes at 350°.
Note: Need 8 to 10 (7 ounce) plastic cups (clear).
Mix the margarine with the Stove Top stuffing and its seasoning; set aside. Mash the cooked squash and add the rest of the ingredients. Mix half the crumbs in the casserole, then put the rest of the crumbs on top of the casserole. Bake at 350° for 30 minutes.
Mix all ingredients and put in a covered casserole dish that has been buttered. Bake at 350° for 1 hour.
Whip up salsa and cheese in bowl. Add cayenne red pepper for taste. Chop up extra onion very fine, if needed. Put tortillas in wax paper in microwave for 30 to 40 seconds to warm. Spread cheese mixture thin and not to edge. Roll tortillas up real tight and slice. Refrigerate at least 3 hours.
Mash squash; add onion, sour cream, soup, salt and pepper. Butter casserole dish. Sprinkle layer of crumbs on bottom. Add squash mixture. Cover with remaining crumbs and generous dots of butter on top. Bake at 350° for 30 minutes. This freezes well.
Mix milk with hot water and pour over eggs, adding salt and nutmeg. Pour into well buttered custard cups and top with a bit more nutmeg. Place custard cups in a pan of hot water. Bake in a 325° oven for 1 hour.
Soften crumbs in milk; saute onions in 1/2 butter. Add to crumbs. Add beef, seasonings and egg. Form into 1-inch balls. Saute in remaining butter for 10 minutes. Add consomme, simmer covered for 5 minutes. Remove meat to serving dish. Blend flour and water and thicken liquid. Pour over meat and serve.
Press rolls out on 10 x 15-inch cookie sheet (ungreased). Bake as directed on package. Mix cream cheese and dressings well and spread on baked crust. Top with shredded cheese and vegetables. Yield: 2 (10 x 15-inch) pizzas.
Mix cake mix, 1/3 cup milk, 3/4 cup melted butter or oleo. Press 1/2 of mixture in greased 9 x 13-inch pan. Bake at 350° for 6 minutes. Remove from oven. Melt caramels with remaining 1/3 cup milk. After 6 minutes, pour chocolate chips over cake. Sprinkle nuts over chocolate chips. Cover with melted caramel. Crumble remaining cake mixture on top. Bake 15 to 18 minutes at 350°. Cool before cutting.
Boil the water and sugar together; cool. Pour 4 cups boiling water over the tea bags. Cool. Add the remaining ingredients. To serve, put 1/2 cup slush in glass and add 50/50 or sour mix to fill glass.
Fry hamburger, stirring fine with a spoon. Add salt and pepper. Cut onion fine and fry with hamburger. Add flour and brown as for gravy. Dice and cook potatoes. Add milk, butter, salt and pepper. Add this to fried hamburger. Stir and let boil a few seconds.
Brown 2 pounds ground beef. Add 1 cup onions and continue browning. Add large can tomato sauce and 1 package spaghetti sauce mix. Cook 10 minutes.
Thaw berries on low heat. Add sugar, then cook on medium for 20 minutes. (Adjust amount of sugar to taste at this point.) Add almond and nut oil.
Mix rhubarb, sugar and pineapple. Let stand overnight. Add strawberry jello. Heat to boiling, boil 10 minutes and seal in jars.
Mix eggs, salt and milk together, then add flour (enough to make stiff dough).	Roll out; let stand (dry) for 30 minutes. Slice into strips and let dry for 2 hours.	Drop into boiling water or soup; cook uncovered for 10 to 12 minutes.
Preheat oven to 350°. In medium bowl, mix crumbs, cocoa and rind. Stir in sweetened condensed milk, water and chips until well blended; spread evenly into greased 9-inch square baking pan. Bake 25 to 30 minutes or until top springs back when lightly touched. Cool completely; cut into bars. Store tightly covered. Makes 20 to 24 brownies.
Mix cake mix, pudding, water, oil and eggs. Pour into greased 9 x 13-inch pan. Place drained peaches on top. Mix together cream cheese, sugar and peach juice. Spoon on top of peaches. Bake at 350° for 50 minutes.
Rinse and drain beans. Cover with water and soak overnight or several hours. Cook beans in water with ham, onion and garlic, about 3 hours. Do not boil hard. Remove ham bones. Add other ingredients. Simmer 30 to 60 minutes. Add more water, if necessary. Stir frequently. Serves many.
Mix all ingredients well and place in baking dish sprayed with Pam. Bake at 350° for 20 to 30 minutes.
Sift together flour, salt, baking soda, baking powder, nutmeg and cinnamon. Beat together zucchini, sugar, egg, oil and grated lemon rind and add to sifted ingredients. Stir in chopped nuts only until blended. Pour into greased bread pan. Bake at 325° for 1 hour.
Combine yeast cakes in water. Stir to dissolve. Place shortening, salt and sugar in a large bowl. Add hot milk and stir until dissolved. Cool to lukewarm, then add dissolved yeast. Stir in eggs. Gradually mix in flour and beat until batter is smooth. Add flour until dough does not cling to bowl. Place in a greased bowl. Chill 2 to 24 hours in refrigerator. Make into rolls and let rise until doubled.
Cream together brown sugar (3/4 cup if using commercial jam), eggs, shortening and vanilla. Stir soda into buttermilk and jam. Add to sugar mixture. Mix together flour, baking powder, cinnamon, allspice, nutmeg and ginger; add to mixture. Mix well and pour into 2 well-greased and floured layer pans. Bake at 350° until they spring back when lightly touched. Cool in pan 5 minutes; turn out and cool. Put together and ice sides and top with Caramel Icing.
Mix together the first 4 ingredients and let set. Mix together at room temperature cream cheese, sour cream, Cool Whip and marshmallows. Mix well and leave at room temperature, creaming occasionally, until marshmallows are melted. Shortly before serving, spread cream mixture on Jell-O and sprinkle with nuts.
Melt chocolate (microwave directions on package) and pour over mix. Stir to coat and spread to dry on wax paper.
Mix and sprinkle with paprika. Bake 25 minutes at 325°. Serve with tart apple wedges (Granny Smith) and small bagel chips. Cut apples in half; remove core, then slice into 1/8th slices with skin on.
Combine all ingredients thoroughly. Shape into fritters. Fry in deep fat and roll in powdered sugar, if desired.
Dissolve bouillon cubes in water. Melt butter in a pan and add rice. Stir until light brown and then add soup, water mixture, garlic and cheese. Cover and bake at 325° for 30 to 40 minutes.
Combine cocoa, sugar and salt in saucepan. Blend in hot water, stirring constantly. Boil and stir 2 minutes. Add milk. Stir and heat. Do not boil. Remove from heat; add vanilla. Beat with rotary beater until foamy. Makes 6 (6 ounce) servings.
Put raw rice in bottom of 9-inch casserole. Add cream of mushroom and celery soups and sherry diluted with water. Add diced celery and sliced mushrooms; mix. Skin and split chicken breasts, cover with foil. Bake in oven at 350° for 1 hour. Serves 4 to 6.
In processor, grind fruits and nuts. Mix all ingredients together and shape mixture into balls. The balls may then be dipped in melted chocolate and rolled in coconut or chopped nuts. Chill and keep in covered container. A delicious candy that is not as sweet as other types.
In mixing bowl, cream butter and sugar until fluffy. Add eggs, one at a time. Beat well after each addition. Blend in potatoes and vanilla. Combine flour, cocoa and baking soda. Add alternately with milk; blend well. Stir in nuts. Pour in a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 40 to 45 minutes or until cake tests done. Very good.
Preheat oven to 325°. In large bowl, sift flour, cocoa powder, cream of tartar, baking soda and cinnamon. Set aside. In medium bowl, combine applesauce, honey, egg whites and vanilla. Gently stir into flour mixture and mix until just blended.
Puree undrained tomatoes in blender. Put the tomatoes in a large pot. Add tomato paste and 1 1/2 cups water, parsley, basil, salt, sugar, oregano and pepper; mix well. Bring to boiling; reduce heat and simmer, covered and stirring occasionally, for 1 hour.
Beat eggs, sugar, salt and vanilla until blended, about 1 minute. Add slowly while beating scalded milk. Beat only until blended. Pour into custard cups. Sprinkle with nutmeg, if desired. Set cups in pan of hot water. Bake in preheated oven (325°) about 45 minutes or until a silver knife inserted in center comes out clean. Makes 6 servings.
Chop the first 6 ingredients coarsely and run through the blender until finely chopped. Do not blend until smooth, leave little pieces. Add the last 4 ingredients and blend again. Serve very cold, topped with croutons, if desired. Contains only approximately 75 calories per serving without croutons.
Break off broccoli florets. Cook and drain bacon; break up into smaller pieces. Mix the first 4 ingredients. In a separate dish, mix mayonnaise, vinegar and sugar. Pour dressing mixture in along with nuts and mix thoroughly. Let stand at least 8 hours in refrigerator before serving.
In a 1-quart saucepan, melt butter; add onion and saute until tender. Stir in remaining ingredients. Simmer for 5 minutes. Sauce keeps well in refrigerator. Warm before using. Makes 2 cups.
Combine ingredients and toss lightly. Spread split hamburger buns with softened margarine (8 to 10 buns); then the filling. Wrap securely in foil. Place on a baking sheet and heat in a 350° oven for 15 minutes.
Brown beef. Drain grease. Brown garlic; add onions until transparent. Add carrots and green beans to meat mixture. Sprinkle with seasonings. Add Chinese cabbage and water chestnuts. Stir-fry; add green onions. When cooked, put in colander to drain. Let meat mixture cool before putting into wrapper. Makes approximately 100 egg rolls.
Combine Bisquick, onion, parsley, sage and pepper. Stir in milk. Mix and roll out 1/4-inch thick. Cut out 16 stars. Place on ungreased baking sheet. Bake 10 minutes. Remove; brush with melted butter and cool. Split in half. Spread top half with mustard. Place turkey and greens on bottom. Put together and serve.
Mix first 3 ingredients in bowl. Add honey, milk, Egg Beaters and oil to bowl. Fill baking cups. Bake 15 to 17 minutes at 425°.
Prepare Jell-O as directed on the package. Let cool before adding to other ingredients. Mix Kool-Aid, water, sugar, pineapple juice and cooled Jell-O together and chill. Just before serving, add the ginger ale.