HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease Bundt pan or tube pan generously with Crisco. Sift flour, baking powder, soda and salt and put in large bowl of electric mixer. Add sugar, Crisco and buttermilk. Mix 1 minute to blend ingredients, then beat on medium speed for 2 minutes. Add eggs, one at a time, blending on low speed. Add extracts. Spoon batter lightly into prepared pan. Bake for 1 hour. When cake is done, remove from oven and let sit for 5 minutes, then invert pan onto wax paper covered plate. Comes out easily if pan has been well-greased.
Mix all ingredients in crock pot. Cook on low all day or night. Stir occasionally. If still lumpy, use egg beater and heat until smooth. Put in jars. Makes 7 half pints.
Brown meat slowly; spoon off excess fat. Add next 5 ingredients. Simmer, uncovered, 30 minutes. Cook noodles in large pot of boiling salt water until tender; drain; rinse. Beat eggs in bowl and add remaining ingredients to eggs (except Mozzarella cheese); mix well.
Melt together sugar and margarine to boiling point. Add nuts. Pour Rice Krispies in and mix. Press 1/2 of mixture in 8 x 8-inch pan. Spread ice cream over Rice Krispies. Press remainder of Rice Krispies mixture over ice cream. Freeze and cut into squares.
Cream together sugar, lard and eggs. Add sour milk. Sift together flour, baking powder, cream of tartar, vanilla, lemon juice, nutmeg and salt and add to mixture. Chill dough for two hours and then drop by teaspoon on cookie sheet. Bake at 375° until they begin to turn brown.
Beat eggs well. Add sugar and flour and beat well until all lumps disappear. Add milk and continue to mix. Batter will be thin. Put 1/4 cup batter into hot griddle. Spread batter thinly into the pan. Cooks quickly. Flip and cook on the other side. Spread with jam or leave plain and roll up. Makes about 12 platski.
Cook sausage and drain. Add Ro-Tel tomatoes and cream cheese. Mix well. (You can keep this warm in a small crock-pot.) Serve with Fritos Scoops chips or tortilla chips.
Bake potatoes 1 hour in a preheated 400° oven. After removing potatoes, increase oven temperature setting to 450°. Slice potatoes lengthwise in half. Scoop out potato; reserve shells. Combine potato, yogurt, salad dressing and onion; heat until fluffy. Add more yogurt and dressing if needed. Divide among reserved shells. Place filled potato shells on baking sheet and return to oven. Bake at 450° for 12 to 15 minutes.
Place apples in baking dish. Sprinkle with cinnamon. In a bowl mix flour, baking powder, sugar and salt. Add the unbeaten egg and mix. Cover apples with this mixture. Drizzle with melted margarine. Bake at 350° about 1/2 hour. Serve plain or with whipped cream.
Crush large bag of Oreo cookies (put in Ziploc bag and roll with a rolling pin). Melt margarine and mix together with Oreo cookies. Pat into a 9 x 11 pan. Take ice cream and let soften. Scoop it over and spread over crumb crust.	Use a small can of Hershey's chocolate (about the size of tomato paste can) and drizzle it over the ice cream. Throw on a handful of salted peanuts. Put in the freezer. Just before serving, cover the top with Cool Whip and sprinkle crushed Oreo cookies over the top. This should be made in time to put in freezer several hours before serving.
Mix sugar and cornstarch in water in saucepan. Cook until thickened. Remove from heat; stir in gelatin. Cool briefly; pour over prepared strawberries. Pour into pie shell. Refrigerate. Serve with Cool Whip.
Mix together flour, butter and powdered sugar with a fork until well blended. Pat into ungreased 8 x 8-inch pan. Bake at 350° for 15 minutes, until light brown.
Combine cream cheese, marmalade and pecans in a small bowl. Spread top and bottom halves of croissants with cream cheese mixture. Layer turkey on bottom halves; spoon 2 tablespoons cranberry sauce over turkey. Add lettuce and croissant top.
Preheat oven to 500°. Cook sausage and onion in skillet until sausage is done and onion is clear. Remove sausage and onion. Drain off all grease except for 2 tablespoons. Stir in the flour and cook, stirring constantly, until medium brown in color. Add hot milk, stirring constantly, and cook until thick. Stir in sausage and onion. Taste gravy and season with salt and pepper (tasting until you get it to your liking).
Cream butter and sugar. Beat eggs. Add flour and pineapple. Cook until it starts thickening. Add 1 cup whipped cream after it cools. Good on top of angel food cake.
Mash cooked squash; add other ingredients and mix well. Pour in greased casserole. Bake at 375° for 40 minutes.
In 3-quart saucepan, melt margarine. Add carrots, onion, celery and mushrooms. Cook over medium heat, stirring frequently, until vegetables are softened (2 to 3 minutes). Sprinkle flour over vegetables and stir quickly to combine. Cook one minute, stirring constantly. Gradually stir in broth. Add remaining ingredients except biscuits and stir to combine. Reduce heat to low and cook, stirring occasionally, as mixture thickens, about 15 minutes. Transfer mixture to 2-quart casserole. Bake in 425° oven until carrots are tender and crisp (10 to 15 minutes). Arrange biscuits over chicken mixture and continue baking until biscuits are golden (10 to 15 minutes).
Mix cornstarch with 1 teaspoon sugar and egg yolks. Brown butter and sugar in pan until brown like light brown sugar. Add 3 cups of milk, stirring continually. Add about 1/2 cup of milk to cornstarch, sugar and egg mixture. Add this to milk and browned sugar mixture after it comes to a boil. Stir continually. Place caramel sauce in baked pie shell and top with meringue topping.
Cream butter and sugar; add eggs, one at a time. Heat 4 tablespoons milk. Add to sugar and butter mixture. Sift dry ingredients 3 times. Add to mixture alternately with 1 cup milk. Bake at 350° for 1 hour and 20 minutes.
Wash your chickens; put in a large pot and boil until done. Then you remove pot off stove and let cool. In a deep baking pan, mix the peas, carrots, cream of mushroom soup, cream of chicken soup, eggs, broth, melted butter and potato, mixing well, then take chicken off bones, cutting into chunks and mix in pan with other ingredients. Salt and pepper to taste.
Combine 3/4 cup sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat with spoon until smooth. Pour batter into ungreased loaf pan. Mix 1/2 cup sugar, brown sugar and 1/4 cup cocoa; sprinkle evenly over batter. Pour hot water over top. DO NOT MIX. Bake 40 to 45 minutes at 350°. Let stand 15 minutes. Serve hot with whipped cream or vanilla ice cream.
Mix and bake at 350° for 30 minutes in mini-muffin pans. Do not grease tin.
Bring margarine, cocoa and Coca-Cola to a boil in a large saucepan. Combine flour, sugar and baking soda. Combine warm margarine mixture with flour mixture. Beat well. Add eggs, buttermilk and vanilla; beating well. Add marshmallows and stir in. Pour into a greased and floured 13 x 9-inch pan. Bake 30 to 40 minutes. As soon as cake comes out of oven, spread on frosting.
Boil chicken until done (may also be microwaved). Cook rice according to package. Chop onion and saute in butter. Mix all ingredients and put in casserole dish. Bake at 350° for 35 minutes.
Mix all ingredients and pour into unbaked pie shell. Bake at 400° until browned, about 35 minutes. Makes 6 to 8 servings.
Cook the rice according to the package directions and set aside to cool. Heat the oil in a heavy saucepan and brown the meat quickly over high heat. Add onions, garlic, salt, pepper and spices and saute for 5 minutes. Add leeks and saute another 2 minutes. Add the cold rice and cook for a few minutes over high heat, stirring constantly. Add shrimp, ketchup or soy sauce and celery greens and heat through.
Cook sausage, breaking into bits; drain well. Set aside. Beat eggs; add milk, salt and dry mustard. Layer bread, torn in bite size pieces, sausage and cheese. Pour egg mixture over top. Refrigerate overnight. Bake at 350° for 45 minutes. Serve hot.
Heat oven to 400°. Combine eggs, sugar, flour, corn syrup, butter and vanilla. Blend well. Pour into unbaked pie shell; arrange walnuts on top. Bake in oven for 15 minutes. Reduce to 350° and bake about 45 minutes.
Heat oven to 350°. Mix flour, margarine and 1/4 cup powdered sugar thoroughly. Press evenly in ungreased square pan, 8 x 8 x 2-inches, building up 1/2-inch edges. Bake for 20 minutes. Beat remaining ingredients, except powdered sugar, until light and fluffy, about 3 minutes. Pour over hot crust. Bake just until no indentation remains when touched in center, about 25 minutes longer. Cool; sprinkle with powdered sugar. Cut into about 1 1/2-inch squares. Makes 25 squares.
Saute celery in butter. Mix venison with bread, egg, water, salt and pepper. Add celery and mix. Make into patties and brown in pan.
In large kettle, cook macaroni in large amount of boiling salted water until tender; drain. Cool to room temperature. Toss with cheese, celery, green pepper and onion. Combine sour cream, mayonnaise or salad dressing and milk; stir in relish, vinegar, mustard and salt. Toss with macaroni mixture (salad will appear quite moist). Cover and chill for several hours. Serve in lettuce-lined bowl. Garnish with green pepper rings, if desired. Makes 12 servings.
Beat egg whites stiff. Add baking powder and sugar gradually. Add vanilla and beat until very stiff. Fold in cracker crumbs and nuts. Pour into well-greased pie pan and bake at 350° for 30 minutes. Let cool and top with Cool Whip.
Spread popped corn in large shallow pan. Hold in 250° oven to keep crisp. Combine remaining ingredients except soda. Cook at medium, stirring to dissolve sugar and prevent sticking, until a drop of the syrup forms a firm ball in a cup of water (248°). Then stir in the soda. Pour over corn and mix well to coat evenly. Return to oven for 45 minutes, stirring every 15 minutes. Can also add nuts. This can be frozen and served later in bags.
Put ingredients into a blender and blend at medium speed until well mixed. Chill 2 hours before serving. Serve with corn chips.
Mix all ingredients together in saucepan; simmer for 10 minutes. Brush on charcoal-grilled chicken every time you turn, until done.
Heat vegetable oil in deep fryer or deep saucepan to 350° on deep fat thermometer.
Boil water, jello and cornstarch until thickened. Cool. Add drained peaches. Put into graham cracker crust. Refrigerate.
Preheat oven to 325°. In a large bowl, combine all ingredients; beat until well mixed. Pour into 13 x 9-inch baking dish. May be prepared in advance to this point. Cover; refrigerate up to 24 hours in advance. Place in oven and bake 1 hour and 15 minutes or until firm to touch. Serves 12.
Mix bananas, dates and oil. Add oats, spices, salt, nuts and vanilla. Mix lightly. Let stand for a few minutes. Drop onto ungreased cookie sheet. Bake at 350° for 20 to 25 minutes or until done.
Mix together all ingredients except party ryes. Spread mixture onto party ryes and broil for 2 minutes or until cheese bubbles.
Melt butter. Add rice and stir until brown. Add remaining ingredients and cook until rice is tender. Remove bay leaf.
Remove stems, wash and dry mushroom caps. Place caps in 8-inch square baking dish. Mix Ricotta, salt, Parmesan cheese, onion, lemon juice and paprika. Stuff mushrooms with this mixture. Bake at 325° for 20 minutes.
Add dry ingredients together. Cream butter or margarine and brown sugar. Add eggs and beat until smooth. Add half of the flour and nut mixture. Mix well. Add pineapple, mixing well. Add remaining flour and nut mixture. Grease three 8 1/2-inch loaf pans. Sprinkle bottoms with 1/2 tablespoon of flour mixture and add 1/3 of batter into each pan. Bake at 350° for 40 minutes or until done.
Combine tomato sauce, vinegar, onion, Worcestershire sauce, mustard and salt in a large bowl. Marinade chops for 1 hour. Remove chops; reserve marinade. Pat chops dry with paper towel. Panfry chops in melted butter until brown and tender.
Mix Carnation milk, sugar and salt together in saucepan over low heat. Heat to boiling, cook 5 minutes, stirring constantly. Remove from heat and add marshmallows, chocolate pieces, vanilla and nuts. Stir 1 to 2 minutes or until marshmallows melt. Pour into buttered 9-inch square pan. Cool. Cut into squares.
Slightly beat chicken breasts with pronged mallet to flatten. Sprinkle with garlic powder and lemon pepper. Marinate in salad dressing for 1 hour.
Put into a 9 x 13-inch dish, all ingredients, mixed together. Sprinkle chips or flakes on top and bake at 350° for 45 to 60 minutes.
Melt butter and mix with graham crackers. Spread in bottom of pan. Use directions on box for Dream Whip and add cream cheese. Blend. Spread this mixture over graham cracker crust. Then spread blueberry pie filling on top evenly. Let chill about 2 hours.
Beat eggs until light. Add other ingredients; mix well. Pour into pie shell. Bake at 350° until done.
Cream together sugar, oil and eggs. Sift together flour, soda and salt. Add flour mixture with buttermilk and Raisin Bran. Add to the cream mixture.
For meat sauce, in a large saucepan, cook meat, onion, and garlic until meat is brown and onion is tender. Drain fat. Stir in undrained tomatoes, tomato sauce, tomato paste, basil, salt, and pepper. Bring to boil, simmer, and cover. Meanwhile, cook lasagna noodles according to directions. For filling, combine egg, ricotta or cottage cheese, 1/4 c. of Parmesan cheese, and parsley flakes.
Get your Mom's left over rice. First you warm it up. Put in the milk. Put in remaining ingredients. Cook until it bubbles.
Sift flour, soda, salt, cinnamon, cloves and ginger in a bowl and set aside. Cream shortening, light brown sugar, egg and milk. Add apples. Add flour mixture and mix well. Add chopped walnuts. Let stand 20 minutes. Bake at 350° for 10 minutes.
In heavy skillet, melt the butter. Add sugar. Stir to combine well. Cook over low heat, stirring for 12 minutes until mixture is golden brown. Stir in rice crisp to blend well. Immediately spread hot mixture into a lightly greased jelly roll pan. Sprinkle with the chocolate chips. As soon as they start to melt, spread chocolate in an even layer all over the top. Let cool slightly. Then put in the refrigerator for at least 1 hour to cool completely. Crack or break candy into pieces.
Coat baking sheet with cooking spray. On lightly floured surface, roll dough to 12-inch square. Place pepperoni on dough, leaving 1/2-inch border around edges. Sprinkle with cheese. Roll up dough, pinching to seal seam. Trim ends to make even. Cut dough into 1/2-inch thick slices. Place on baking sheet(s) 2-inches apart. Coat pieces of plastic wrap large enough to cover sheet(s) with cooking spray. Place coated side down over rolls. Let rise in a warm place until slightly risen, 30 minutes.
Melt first 3 ingredients in a pan. Stir in vanilla. Pour over cereal in a large bowl. Stir carefully until all is coated. Put sugar in a large paper bag. Add cereal. Shake until cereal is coated. Spread out on waxed paper to set and cool. Store in covered container.
Combine butter, cocoa, oil, flour, salt, sugar and eggs in pan and bring to a boil. Remove from heat. Then mix the buttermilk, soda and vanilla with above mixture. Pour in pan and bake at 350° for 30 minutes or until cake pulls away from side of pan.
Peel, wash, and dice potatoes. Boil until tender. Drain and mash with no seasoning. Mix well, potatoes and all other ingredients, except oil. Store, covered in refrigerator for 1 to 1 1/2 hours to set. Make patties to desired size. In skillet, (with 1 inch deep hot oil) fry on both sides until lightly browned (turning only once).
Heat oven to 350° (325° for glass baking dish). Microwave chocolate and margarine in a large microwavable bowl on High 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour and walnuts until well blended. Spread in a greased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until a toothpick inserted in center comes out with fudge crumbs. Do not overbake. Cool in pan; cut into squares. Makes 24 fudge brownies.
Heat oven to 375°. Arrange apples, pears or peaches in greased square pan. Mix remaining ingredients; sprinkle over sliced fruit of your choice. Bake until topping is golden brown and fruit is tender, about 30 minutes.
Cut hippopotamus into bite-sized pieces. This should take only about 2 weeks if you have a sharp knife. Simmer hippopotamus for one week with salt, pepper, garlic salt and brown gravy. This recipe will serve 3,800. If extra servings are needed, add the rabbit; but only if needed, because most people don't like hare in their stew.
Cream together 2 cups sugar with 3/4 cup oleo; add whole eggs, one at a time and 1/2 teaspoon vanilla. Mix 3 cups flour, allspice, cinnamon, nutmeg and baking soda with the buttermilk. Mix sugar and flour mixture, alternating with buttermilk, then fold in 2/3 cup apricot preserves, 2/3 cup pineapple preserves, 2/3 cup cherry preserves and 1 cup nuts. Bake 1 1/2 hours in tube pan at 325°. Better if it sets 2 to 3 days.
Combine shortening, sugar, eggs and buttermilk; set aside. Combine 4 cups All-Bran and boiling water; let stand 5 minutes. Add to shortening mixture. Add rest of ingredients. Bake at 375° for 20 minutes.
Mix flour, milk and baking powder until well blended. Heat oil to medium-high temperature in a large frypan. Dip onion rings in batter, coating well. Let excess batter drip off. Fry 2 minutes on each side or until golden brown. Remove from pan and drain on paper towel.
Combine salt, sugar and shortening. Cream well. Add cold water and yeast that has been dissolved in the 1/2 cup warm water. Add well beaten egg and 2 cups flour. Stir until smooth, then add 2 2/3 cups flour, dough will be a little soft. Put in greased bowl and let rise until double in bulk. Punch down and put in refrigerator at least 2 hours before using. Overnight is better.
In a saucepan, brown ground beef. Add salsa, Miracle Whip and chili powder. Mix well. In an ungreased 2 qt. baking dish, layer half of meat mixture, chips and cheeses. Repeat layers. Bake uncovered at 350° for 20 -25 minutes. Just before serving top with tomatoes and lettuce. (Serves 6.)
Pour all fruit into bowl. Sprinkle lemon juice over fruit and stir in dry pudding mix. Stir and chill.
Mix ingredients together, then roll into balls about the size of a quarter. Place in microwave-safe dish. Microwave for 3 minutes.
Place chicken cutlets in casserole, leaving some space between. Cutlets may be placed on top of one another, if necessary. Add 2 cans of condensed soup and the wine. Sprinkle with pepper. Cover casserole with lid or foil and bake at 300° for 1 1/4 hours.
In a medium skillet, cook the chicken, onion and mushrooms in the oil until tender, add rice and soy sauce. Cook over a low heat for 5 minutes, stirring occassionally with a fork. Add egg, parsley and pepper. Cook for a further 5 minutes stirring constantly. Serves 5-6.
Salt, pepper and flour chicken. Brown chicken and onions in small amount of shortening in large skillet. When chicken is brown, add enough water to make gravy. When gravy is at your consistency, add 1/2 bell pepper (chopped or in strips) for flavor. Let simmer 15 to 20 minutes, then add Worcestershire to taste. Let simmer an additional 15 minutes. Serve over rice.
Drain beans. Cut bacon into 1/2-inch pieces and cook until crisp. Remove from grease. Cook onion in bacon grease until tender. Mix bacon and onion with vinegar, mustard, brown sugar, catsup and salt. Layer drained kidney beans, lima beans and pork and beans. Pour mix over top and bake 40 minutes at 350°. Serves 6 to 8.
Mix beaten eggs and oil to vanilla and sugar; mix thoroughly. Combine remaining ingredients (nuts can be optional). Bake in floured and greased loaf pans at 350° for 45 to 60 minutes.
Peel and parboil yams, making sure they are quite undercooked and cut into thick slices. Place in baking casserole. Combine remaining ingredients to make thick sauce and pour over yams. Bake at 325° to 350° for 1 hour, basting frequently. Serves 4 to 6.
Boil beans in 5 c. water. Boil 2 min., then let stand covered 1 hour. Place ham bone in pot and 3 quarts water, simmer 1 hr. Drain beans and add to the ham stock. (Can use the bean water too.) Add remaining ingredients. Simmer 2 - 3 hrs. or until beans are tender. Discard bones; add additional water if desired. Yield: 5 1/2 quarts.
Cook and debone chicken; chop in pieces. Saute vegetables in margarine until soft, 5 minutes or so. Cook spaghetti until barely done. Mix soup and tomato sauce with spaghetti. Add rest of ingredients to spaghetti and pour into a 9 x 13-inch pan. Bake at 350° for 45 minutes. (Add grated cheese to top the last 10 minutes.)
Melt butter in heavy saucepan. Stir in sugar, condensed milk, corn syrup and salt. Bring to a boil, stirring. Reduce heat to very low. Cook, stirring almost constantly, for 25 to 30 minutes or until candy thermometer registers 245° or a small amount of mixture dropped in very cold water forms a firm ball. Take care to prevent sticking.
Combine cranberries, water, cinnamon, cloves and orange zest. Boil until berries pop. Strain liquid into large pitcher or container. Add orange juice, water, lemonade and sugar. Stir until sugar dissolves. Serve hot or cold. Makes 12 to 15 servings.
Melt butter in a 9-inch glass pie plate in microwave oven for about 45 seconds on High. Add cracker crumbs to melted butter and mix well with a fork. Press mixture evenly over bottom and sides. Cook, uncovered, in microwave oven for 2 minutes on High. Rotate plate halfway through cooking period (if you don't have a turntable). Soften cream cheese in a small glass bowl in microwave oven for 1 minute on High. Add 1/2 cup sugar, vanilla and eggs to cream cheese. Mix until blended. Pour filling into crust.
Add sugar, cocoa, milk and margarine together and cook over medium heat. Stir in vanilla, salt and peanut butter and oatmeal. Pour into well buttered shallow baking dish. Chill until firm. Cut into squares.
Grease a 13 x 9-inch pan. Put nutmeg on bottom of pan, then peaches. Mix flour, sugar, baking powder and salt. Add shortening, egg and milk and mix well. Spread over fruit and bake at 350° for 30 to 35 minutes. Serve hot or cold.
Drain fruit well in advance. Use juice for other purposes. Combine fruit, coconut and marshmallows in large bowl. Stir in sour cream; blend thoroughly. Pres into "presentation" bowl or pan and refrigerate.
Prepare Grandma's Old Fashioned Gingerbread. Pat into 2 greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes. Cool on wire racks. Split each cake in half, making 4 thin cakes. Cook applesauce in crock-pot until thick. Add cinnamon and sugar to taste. Frost cake layers with applesauce mixture.
Place sauerkraut in 1 1/2-quart glass casserole. Top with beef, then the cheese. Combine salad dressings and stir; spread over cheese. Top with tomato slices. Set aside.
Defrost spinach (squeeze out all water). Beat the 5 eggs. Mix all the ingredients in a large bowl; cover and refrigerate overnight. Next day, take one tablespoon of mix, roll into ball and place on cookie tray. Bake at 375° for 15 minutes.
Blend flour, sugar, baking soda and salt in large mixing bowl. Stir in cereal. Add buttermilk, oil and eggs and blend until dry ingredients are moistened. Do not stir batter again. Mixture may be stored in non-metal bowl in refrigerator for up to 6 weeks. Fill lightly greased muffin pans 2/3 full. Bake at 400° for 15 to 20 minutes. If desired, lightly brush melted butter over batter and sprinkle with cinnamon sugar before baking. Makes 4 dozen. Recipe may be halved.
Boil desired amount of noodles. When noodles are fully cooked, place a layer in a casserole dish. Sprinkle cheese on top. Add second layer. Sprinkle cheese on top. Continue layers until all noodles are used. Melt cheese in oven at a temperature of 350°. Serve hot!
Mix sugar, milk, margarine and cocoa. Bring to rolling boil, turn fire down and cook 5 minutes. Take off of fire and stir in peanut butter, oats and vanilla. Drop by teaspoon on waxed paper.
Mix all ingredients except corn flakes. Pour into 9 x 13-inch pan. Sprinkle corn flakes over top. Bake at 350° for 45 minutes.