HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line cupcake pan with paper baking cups. In a large bowl, mix cake, water, oil and eggs. Fill cups to half full. Place ice cream cones upside down on batter in each cup. Bake 20 minutes at 350°. Remove from pan; cool completely. Remove paper baking cups. Frost cake and decorate with sprinkles.
Combine caramels and 1/3 cup evaporated milk; cook over low heat until melted. Set aside.
Brown beef and bacon with a little oil and then mix well with all the remaining ingredients. Transfer to a large casserole or baking dish and bake 30 to 40 minutes in a 350° oven.
In a bowl, beat together butter, sugar and almond extract until mixture is light and creamy. Separate eggs and set the whites aside. Beat the egg yolks into the batter and set aside. In another bowl, sift flour, soda, baking powder and salt. Add the dry ingredients to the batter alternately with strawberries. Beat the egg whites until stiff and fold into the batter. Pour the batter into a loaf pan and bake at 350° for 50 to 60 minutes or until bread tests done. Let it cool in the pan, then turn it out on a rack to finish cooling. Makes 1 loaf.
Cook sugar, evaporated milk and butter on low heat for 5 minutes at 237°. Add Marshmallow Creme, white chocolate, pecans and cherries. Mix and put in buttered pan. Cut into squares.
Blend together first 4 ingredients. Add chopped green pepper, onion flakes and garlic salt. Heat nuts in melted butter and sprinkle over top of mixture. Bake at 350° for 20 minutes. Serve warm from plate with assorted crackers.
Mix all ingredients in saucepan and heat. Pour over shredded beef and stir in.
Mix all ingredients. About halfway through cooking, add ketchup on top of meat loaf. Cook remaining time. Cook 1 hour at 350°.
Combine cocoa, sugar, salt and cornstarch in a medium saucepan. Gradually blend milk into dry ingredients, stirring until smooth. Cook over medium heat, stirring constantly until filling boils. Boil 1 minute. Remove from heat. Blend in butter and vanilla. Pour into pie crust. Carefully press plastic wrap directly onto pie filling. Cool. Chill 3 to 4 hours. Garnish with whipped cream.
Combine all ingredients. Pour into very hot iron skillet, well-greased. Bake at 425° until golden brown.
Put seasoned flour into bag. Shake chicken pieces in bag to coat. Heat butter and oil in skillet; brown chicken pieces. Drain oranges; reserve juice. Mix juice with lemon and orange juices, honey, soy sauce and ginger. Pour sauce over chicken in skillet. Cover; simmer for 30 minutes. When chicken is fork-tender, add oranges. Simmer just 5 minutes more. Yields 4 to 6 servings.
Melt oleo in a large frying pan and saute chopped onions slightly. Add ground ham and garlic. Brown slightly. Stir in flour and cook thoroughly (a few minutes). Add broth, parsley and sauerkraut. Cook a few minutes more. This should form a stiff paste. Chill in bowl and then form into one-inch balls. To bread them, dip in flour, then egg mixture of 1 egg and 1/4 cup milk, then in bread crumbs. Fry in hot fat (375°) until lightly brown. Makes 45 to 50.
Drain and flake salmon, discarding bones and skin. Combine with lemon juice, onion, horseradish, salt, cream cheese and liquid smoke seasoning. Mix well and chill several hours.
Place chicken breasts in 11 1/2 x 7 1/2 x 1 1/2-inch baking dish. Combine remaining ingredients except paprika; pour over chicken. Sprinkle with paprika. Bake at 350° for 1 hour and 30 minutes or until tender. Yields 4 to 6 servings.
Cook pasta according to package. Rinse with cold water. Season chicken breasts, back and front, with poultry seasoning. Grill or saut. Let cool. Cut in strips and then dice. Add vegetables and chicken to pasta. Mix dressings together and then add to pasta until you reach desired taste and consistency.
Heat oven to 375°. Rinse chicken; pat dry. Spray a rectangular pan, 13 x 9 x 2-inches, with nonstick cooking spray. In a medium bowl, mix egg white, mustard, water and pepper. Place bread crumbs in a heavy plastic bag or large bowl. One piece at a time, dip chicken in egg white mixture, then coat with bread crumbs. Shake excess. Arrange chicken in pan. Bake, uncovered, 45 to 50 minutes or until chicken is no longer pink when cut into. Sprinkle with ham and cheese. Heat 5 minutes longer or until cheese melts.
Dissolve package of yeast in 1/2 cup of the warm water. Mix all ingredients together, saving 3 cups of flour to knead with. Let rise to double in size. Use the 3 cups of flour to knead with and make into loaves or rolls. Place in greased pans; let rise to triple in size. Bake at 350° until desired brownness.
Preheat oven to 350°. Melt butter in a 9 x 13-inch baking dish. Combine all other ingredients and add to butter. Mix until well blended. Bake in oven for 30 to 35 minutes.
Arrange 8 (6 to 7 ounce) ramekins in shallow baking pan large enough to hold them without touching.
Place chicken in baking dish. Pour drained carrots and peas over chicken. Then pour cream of chicken soup over vegetables. Pour Stove Top over entire mixture. Add 2 cups of broth. Bake at 350° for 50 minutes.
Mix together to make a thick crust (1/2 inch thick) in the bottom of a long square dish. Place in freezer for 5 minutes to harden.
Partially thaw the potatoes and break into pieces in a greased 9 x 13-inch pan. Pour the half and half over the top of the potatoes. Then add the melted butter. Season with salt and pepper. Sprinkle with cheese. Bake at 350° for 1 hour. Serves 14 to 16.
In a 1 1/2-quart shallow casserole, combine soup, milk, soy sauce and pepper. Stir in broccoli and 1/2 can of onions.
Place onions upright in baking dish sprayed with oil. Mix vinegar, wine and seasonings; pour over onions. Bake, covered, in 425° oven until onions are tender, about 45 minutes. Serves 4.
Combine butter, sugar and pretzel crumbs. Pour into a 9 x 13-inch baking dish. Pat into bottom of dish. Bake at 350° for 10 minutes. Cool. Dissolve Jell-O in water. Add slightly frozen strawberries. Cool until this begins to set. Cream the cheese and sugar. Fold in topping. Spread cream mixture over cooled crust. Pour Jell-O mixture over this after the Jell-O has begun to set. Refrigerate overnight.
Cook whole potatoes in salted water, then shred. Saute onions in butter. Add cheese and sour cream until melted. Remove from heat. Fold mixture into potatoes. Grease a casserole and dot with paprika and butter. Bake at 350° for 20 to 30 minutes.
Heat oven to 350°. Spray bottom of large skillet with nonstick vegetable spray. Crumble ground turkey into pan; add onion. Cook and stir over medium-high heat for 5 to 7 minutes or until turkey is lightly browned. Add minced garlic and safranine (optional) to spaghetti sauce and stir into turkey. Cook over low heat for 15 minutes. Remove 1 cup meat sauce.
Combine turkey, seasoning and 1/4 cup water. Microwave for 2 minutes on High. Slowly warm beans.
Cut elephant in bite-size pieces. This should take about 2 months. Add enough brown gravy to cover and cook over kerosene fire at 465° for 4 weeks. If more people are to be served, you may add the 2 rabbits, but only if necessary. Most people do not like a hare in their stew. Serves 3,800.
Saute onion in large heavy skillet in melted butter over medium-high heat until golden brown. Add rice; mix well. Stir for 1 or 2 minutes; remove from heat. Bring broth to a light boil in a saucepan; add saffron and salt lightly. Add rice and mix well; bring to a boil. Reduce heat to a simmer; cover and cook for 20 minutes or until all liquid is absorbed. Just before serving, add lemon peel and fluff.
Mix butter, 1 egg and cake mix until crumbly. Put in bottom of greased 9 x 13 x 2-inch pan. Mix sugar, cream cheese and 2 eggs until smooth. Pour over top of cake mixture. Bake at 350° for 25 to 30 minutes.
Toast bread; butter both sides. Cut in half diagonally. In skillet, mix ground beef, onion, prepared mustard and salt. Cook and stir over medium heat until meat is slightly browned. Arrange toast, hamburger mixture and cheese in alternate layers in a greased 9 x 9 x 2-inch deep pan. Mix egg, milk, salt, pepper and dry mustard. Pour over layers in pan. Sprinkle with paprika, if desired. Bake, uncovered, at 350° for 30 to 35 minutes.
Melt 1/2 stick of butter in pan. Then pour cherry pie filling in. Mix flour, sugar and 1/2 stick butter with fingers together and sprinkle mixture over top of pie filling. Bake until top crust is brown and crunchy.
Preheat oven to 350°. Mix all dry ingredients together. Add all liquid ingredients in order as listed to dry mixture and mix until smooth. Pour into a greased 9 x 13-inch pan and bake for 30 to 35 minutes or until a toothpick inserted comes out clean. Remove from oven and cool on a wire rack. Frost as desired.
Finely chop celery and green pepper; set aside. Slice eggs in half, lengthwise; remove yolks and mash. Combine yolks and crab meat, celery, green pepper, salad dressing mix and sour cream, blending well. Stir until well mixed. Refill egg whites. Chill until serving time. Makes 24 unusual and delicious stuffed eggs.
Cook shells and drain. Chop vegetables and mix with turkey and noodles. Combine Miracle Whip and mustard. Fold into salad. Garnish with olives and egg slices. Best when prepared the day before.
Combine dry ingredients; mix well. Add remaining ingredients and mix well. Fill muffin pans 3/4 full (use liners). Bake at 400° for 15 minutes. Makes 6 dozen. Enjoy!!
In double boiler over hot, not boiling water, melt 1/2 cup of the chocolate morsels; let cool. Sift flour, baking soda and salt; set aside. In mixing bowl, beat butter, sugar and egg until light and fluffy. Add slowly the melted chocolate and 1/4 cup warm water. Beat in flour mixture just until combined. Stir in remaining chocolate pieces and nuts. Refrigerate dough 30 minutes before dropping by teaspoon onto baking sheets. Bake at 375° for 10 to 12 minutes. Cool on rack. Good recipe to double!
Mix thoroughly; pour into pastry lined pie pan. Dot butter on top. Cover with top crust. Bake in moderate oven until nicely browned and juice begins to bubble through slits in crust. Serve warm.
Combine sugar, milk, egg yolks and shortening. Cook and stir over medium heat until mixture comes to a boil. Remove from heat. Stir in vanilla, coconut and pecans. Cool for 15 minutes. Put on cake.
Mix together milk, vanilla and pudding. Set aside. Cream together Crisco and margarine. Add sugar slowly. Add pudding mixture, a spoonful at a time. Bat until fluffy and well blended.
Mix well. Bake in 350° oven until slightly brown. Can be frozen and reheated.
Sift flour, soda and salt. Add Product 19. Put margarine, sugars, eggs and flavoring into large mixing bowl and mix well. Add flour, soda, salt and cereal. Fold in chips. Drop by teaspoonful 2 inches apart on ungreased cookie sheet. Bake about 10 minutes at 350°. Makes about 4 dozen.
Beat eggs until thick. Add sugar and beat again. Add milk, vanilla and dry ingredients; beat again. Bake at 350° for 15 to 20 minutes in greased jelly roll pan (13 x 15-inch). While still hot, spread 1 cup of peanut butter on top. Let cool. Spread 8 ounces melted chocolate bar on top.
Cream together butter and sugar. Add eggs and vanilla. Add soda. Add	buttermilk and flour alternately. Add flour until it will not stick to hands. Roll thin or thick, cut in desired shape, and bake at 300° or 375° until done.
Cream the cheese spread, margarine and egg with a mixer. Cut small circles of bread with 2-inch biscuit cutter. (You'll have 70 circles.) Spread cheese on bottom circle, then place second circle of bread on top and spread it with cheese mixture. Brown at 350° for 10 minutes. Delicious!!
Combine chili sauce, lemon juice, horseradish, salt and hot pepper sauce. Fold in sour cream. Add shrimp. Cover and chill. Serve with chips or crudites.
Combine potatoes, leeks and salt in a 1 1/2-quart casserole. Add whipping cream; dot with butter. Bake, covered, at 350° until potatoes are tender, about 1 hour. Sprinkle with shredded cheese; bake until cheese melts, about 3 minutes longer. Makes 6 servings.
Flatten rolls on cookie sheet. Seal seams. Spread sausage, potatoes and cheese on crust. Pour eggs over all and bake 20 minutes at 350° until crust is brown and cheese is bubbly. Can add other toppings, such as mushrooms, onions, peppers, ham, etc.
Sprinkle vegetables with 1/2 cup salt. Let stand overnight. Rinse and drain. Combine remaining ingredients. Pour over vegetable mixture. Heat to boiling; simmer 3 minutes. Seal in hot sterile jars. Makes 8 pints.
Cube potatoes. Cook tender. Salt and pepper to taste. Drain; put in casserole dish. Melt margarine and, with sour cream and celery soup, pour over potatoes. Cover with onion and cheese. Bake 25 minutes at 300°.
Mix Crisco, sugar and eggs until smooth. Add baking powder, vanilla, salt and milk. Mix until smooth. Add flour, one cup at a time. Drop on cookie sheet by teaspoon and cook. Bake at 400° for 15 to 20 minutes.
Combine first 6 ingredients in a large pot. Bring to boil and let simmer for 30 minutes. Brown Wesson oil and enough flour to make a paste until almost burned. Add to other ingredients and cook about 30 minutes. While this is cooking, clean shrimp. Then add shrimp to creole and cook 30 minutes more. If not thick enough, add more flour. Serve over rice.
Melt butter and mix in flour, salt, and mustard. Stir in milk while cooking over a low heat. Add cheese and heat until it is melted. Serve over your favorite vegetable.
Combine coconut and nuts and put in bottom of greased 9 x 13-inch inch pan. Prepare cake according to package. Pour over coconut and nut mixture. Place margarine and cream cheese in a saucepan and heat until warm enough to stir in confectioners sugar. Mix well and spoon over top of cake. Bake at 350° for 35 to 40 minutes. Don't cut until cool.
Beat 3 tablespoons of flour into meat. Brown in 4 tablespoons of oil in skillet; add onions and pepper. When tender and brown, add soup, then sour cream, stirring constantly, until well mixed. Cook rice or noodles while meat is cooking. Serve rice or noodles with mixture poured over. Sprinkle with dried parsley for color. Fast!
Beat whole egg and egg yolks until fluffy. Add water and salt. Work in flour. Roll and knead dough. Separate into 12 parts. Roll each part into an 8-inch circle. Heat 1-inch of oil in a skillet (375°). Cook until golden brown on each side. Drain on paper towel. Sprinkle with powdered sugar or cinnamon sugar.
Mix all ingredients together. Put in baking dish. Bake 1 hour at 350°. Take out and top with a mixture of buttered cornflakes. Cook 10 more minutes. Freezes well.
Arrange Chicken Wings in baking dish, As many as you want to eat. Cover with a mixture of equal parts of brown and white sugar. Sprinkle on Soy Sauce lightly. Bake at 350° for about an hour.
Spray 9 x 13 pan with cooking spray. Mix flour, Splenda, spices and soda. Add oil and eggs. Mix well. Add vanilla flavoring, applesauce, raisins, nuts and dates. Sprinkle a little flour over raisins, dates and nuts to keep them from falling to the bottom of cake while cooking. Bake at 350° for 45 to 55 minutes.
Bring to a boil. Put in all the vegetables (cukes and onions). Bring almost to a boil. Fill hot jars and seal at once. Do not boil, the cukes will be soggy.
Pour cinnamon mixture on top of batter. Add remaining batter and swirl cinnamon mixture in. Bake at 350° for 50 to 60 minutes. Cool cake in pan for 10 to 15 minutes. Remove.
Warm green beans from a can or those that are frozen or steam fresh green beans from your garden with 1 or 2 pieces of bacon in the same pan.
Combine and mix butter, sugar, flour, baking powder, salt and milk. Blend well and pour into deep 1 1/2-quart casserole dish. Combine 1/2 to 3/4 cup of sugar with blackberries or peaches. Pour over batter. Bake at 375° for 30 to 40 minutes. Serves 6.
Sift plain flour and self rising flour together twice. Cream butter in large mixing bowl. Gradually add flour until thoroughly blended. In a small bowl, beat eggs and add sugar. Blend. Add this mixture to large bowl and beat at medium speed for 5 minutes. Add vanilla. Bake in greased tube pan 1 1/2 hours at 275 degrees. Cool in pan.
Sift together flour, sugar and cocoa. Boil margarine, shortening and water. Pour over the dry ingredients and mix well. Add 2 eggs, one at a time, and continue beating. Add 1 cup buttermilk, 1 teaspoon soda and 1 teaspoon vanilla. Bake 25 minutes at 350°. Ice while still hot.
Mix all ingredients. Drop by teaspoon on cookie sheet and bake at 375° for about 14 minutes. These cookies are very moist and good.
Mix together. Bake, covered, for 2 1/2 to 3 hours. Do not open while baking. Serve over rice.
Mix all ingredients (except stuffing mix and nuts) together. Pour into a buttered 9 x 12-inch casserole dish. Add stuffing mix and almonds. Bake at 350° for 45 minutes. Serves 6.
In a large skillet, brown pork in butter. Cover and cook 15 minutes. Remove from skillet. Add onion, green pepper and mushrooms. Cook until tender, about 3 minutes. Add chop suey vegetables, water chestnuts, chicken stock and pork. Combine cornstarch and soy sauce. Stir until smooth. Add to meat mixture. Season to taste. Bring to a boil. Reduce heat and simmer 10 to 15 minutes, stirring occasionally. Serve over chow mein noodles. Serves 6.
In large bowl, mix nuts and chow mein noodles. Melt your chips in microwave for 3 minutes on High or melt in double boiler. Stir until smooth; add to mixture and stir to coat well. Drop by spoonful on waxed paper. Makes about 36 pieces.
Heat oven to 325°. Thoroughly coat a 9 x 13-inch pan with nonstick cooking spray. Set aside. With an electric mixer, combine the sugar and cocoa. Gradually pour in the egg substitutes and jam/preserves, beating on low speed until the sugar is no longer grainy. Add the vanilla, salt and almond extract and beat briefly to mix. Combine the flour and baking soda and stir in with a flexible rubber spatula. Do not overmix. Pour into prepared pan and bake 30 to 35 minutes. Brownies should be slightly underbaked but not runny in the center. Allow to cool and cut into 2 x 2-inch bars.
Cut meat into 1 1/2-inch chunks. On waxed paper, coat stew meat with flour; reserve leftover flour. In 6-quart Dutch oven over medium-high heat, heat oil. Brown meat all over in oil, a few pieces at a time; remove pieces as they brown. Reduce heat to medium.
Melt oleo in large pan (13 x 10-inch). Add rice and mix one envelope soup mix to rice. Add onions and parsley, then chicken. Pour mushroom soup over chicken. Sprinkle envelope of soup mix and paprika over mixture. Add water. Cover and cook for one hour or until done. Start oven at 400° and lower to 350°.
Cook sugar and syrup until thick. Beat eggs; add to cooled syrup and sugar mix. Add butter, vanilla and pecans. Pour into 1 unbaked pie shell. Cook at 325° for about 45 minutes or until done.
Thoroughly cream shortening, sugars, eggs and vanilla. Stir in peanut butter. Sift dry ingredients; stir into creamed mixture. Drop by rounded teaspoons on ungreased cookie sheet. Press with floured fork to make crisscross. Bake in moderate oven about 10 minutes. Makes about 5 dozen cookies.
Boil undiluted tomato soup. Stir in unflavored gelatine that has softened in 1/4 cup cool water; cook until dissolved. Add cream cheese and mayonnaise. Mix well. Beat until creamy and cool. Add remaining ingredients. Pour into mold and chill.
Brown hamburg in skillet; add sauce. Cook noodles soft and drain. In a 9 x 12-inch pan, put layers of hamburger, sauce and noodles. Sprinkle grated cheese, cottage cheese; alternate until all is used, using sauce on top last. Cover with Parmesan cheese and American cheese. Bake at 350° for 1/2 hour.
Brown hamburger with onions in skillet, stirring until crumbly; drain. Stir in remaining ingredients, except chips and cheese, mixing well. Spoon over tortilla chips in 9 x 13-inch baking dish. Bake at 350° for 30 minutes. Sprinkle cheese over top. Bake 5 minutes longer.
You will need a baking dish, approximately 12 x 8 x 2-inch.
Cut oleo into flour mixture until it resembles coarse cornmeal. Stir egg mixture into flour mixture. Cover dough and chill overnight. Roll out onto floured board and cut into desired shapes. Bake on ungreased cookie sheet at 325°. Do not overbake. Cool and frost.
Mix all ingredients in a large kettle. Cook, stirring constantly until mixture reaches firm ball stage. When done, add 1 cup of black walnuts. Beat until it begins to thicken. Pour into greased pans.
Sprinkle lemon juice over apple chunks. Make dressing by combining mayonnaise, sugar and vinegar. Pour over cabbage. Add apples and celery seed. Sprinkle with raisins.
Crumble ground beef into slow cooker. Add beans, onion and garlic. In a medium bowl, stir tomatoes with juice, tomato paste, water, chili powder, salt, oregano, cumin and pepper until blended. Stir into meat mixture. Scrape down sides of slow cooker. Cover and cook on high for 3 1/2 to 4 hours or on low for 7 to 8 hours or until onion is tender. Serve with shredded Cheddar cheese and crackers. Makes 6 to 8 servings. Preparation Time: 10 minutes.
Cook and drain broccoli. Mix together soups and Cheez Whiz. Now, add everything together and put in baking dish. Bake at 325° for 30 minutes.
Mix enough cherry juice with cream cheese until smooth. Add pineapple, coconut, grapes, cherries and nuts to cream cheese mixture. Blend the Cool Whip with the entire mixture. Chill in refrigerator for 24 hours or overnight will work.
Use large skillet. Brown onions with beef and juice. Add corn and peas with juices. Slice carrots and celery. Add diced potatoes. Add water to desired consistency. Salt and pepper to taste. Cook until done. Serves 4.
Place the apple juice, pineapple juice, crushed pineapple, cloves, cherry juice and mustard in a 2-quart saucepan and bring to a boil over medium high heat. Stir in the brown sugar until dissolved, then thicken with cornstarch to the consistency desired. Place the cooked corned beef in a roasting pan and baste it thoroughly with glaze. Bake 30 minutes at 350°. Baste again and bake an additional 15 minutes. Slice corned beef against the grain. Serve with any leftover basting sauce on the side.
Cut peeled eggplant into 1-inch cubes and soak overnight in salt water in refrigerator. Drain eggplant and place in pan. Cover with water and cook until tender. Soak bread crumbs in milk. Saute onion, green pepper and celery in melted oleo about 15 minutes or until tender. Combine cooked eggplant, bread crumbs and vegetables. Add eggs, pimiento and seasoning. Blend thoroughly. Place in greased baking dish and bake at 350° for 45 minutes. Top with grated cheese and return to oven until cheese melts.
Mix all ingredients and pour in baking dish. Bake at 350° for 1 hour.
Fry ground beef with chopped onions and drain. Add other ingredients. Add enough water to obtain the consistency you like.
Cut margarine into cake mix with fork until crumbly. Empty pie filling into 9 x 13-inch pan (sprayed with Pam). Spread cake mix on top of filling. Bake at 350° for 1 hour.
Combine cream cheese and peanut butter in a large mixing bowl, beat at medium speed until light and fluffy. Gradually add Cool Whip and powdered sugar. Beat until smooth. Spoon filling into prepared crusts. Freeze at least 8 hours or overnight.
Mix sugar, egg and salt together. Add to scalded milk very slowly. Stir until dissolved, then add vanilla. Cook on medium heat, stirring constantly, until mixture coats the spoon thickly. Whip egg whites until soft peeks form. Add enough sugar to sweeten the egg whites. Spoon whites onto custard and gently spoon some custard over top of egg whites. Allow to cool completely before refrigerating.
Bring the sugar, milk, butter and cocoa to a rolling boil. Let boil for at least 5 minutes. Remove from heat. Add peanut butter, vanilla and oats. Drop by spoonfuls on wax paper and let cool. Eat.
Pour the entire two bottles of Italian salad dressing into a large bowl which has a fitted cover. Add the cider vinegar; mix well. Lightly season meat with garlic salt, Lawry's salt, then the black pepper. Immerse the meat in the marinade, making sure all meat is coated. Cover dish and refrigerate overnight.