HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook filling until thickened and cool (raisins, sugar, water, 2 tablespoons flour and walnuts). Mix together oats, 2 cups flour, baking soda and salt in one bowl. Mix together brown sugar, melted oleo and vanilla in another bowl. Combine the two mixtures. Work with fingers until well mixed. Put half mixture in 9 x 12-inch pan. Pat firmly. Put cooked filling on top. Top with other half of mixture. Pat firmly. Bake 30 minutes at 375°.
Combine biscuit mix, 3 tablespoons sugar, 3 tablespoons butter and the milk, mixing with a fork to form a soft dough. Knead dough on a lightly floured board; roll 1/4-inch thick. Cut into 12 (3-inch) rounds. Brush 6 of the rounds with the 2 tablespoons of butter. Place on ungreased baking sheet. Top with remaining rounds and bake at 425° for 10 minutes. Cool.
Tear cake into 1-inch pieces, layer 1/2 of cake pieces, yogurt, topping, strawberries and kiwi in a two-quart bowl; repeat. Refrigerate about 2 hours or until firm.
Stir flour, soda and salt together. In a mixer bowl, beat butter and shortening on medium speed for 30 seconds. Add sugars and beat until fluffy. Add eggs and vanilla; beat well. Add dry ingredients to beaten mixture; beat until combined. Stir in chocolate chips and nuts. Drop by teaspoon 2 inches apart on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes or until done.
Combine milk, sugar and farina, stirring frequently. Heat until thickened just to boiling point; don't boil. Let mixture cool. Beat egg whites until stiff. Beat egg yolks into cooled milk-farina-sugar mixture. Add cherries, almonds or hazelnuts, butter and cinnamon to mixture. Add egg whites to mixture. Put in buttered 9 x 13-inch pan. Bake at 375° for 1 hour. Serve with cream or whipped cream.
Set oven at 400°. Thaw fish, if frozen. Arrange in a 12 x 7 1/2 x 2-inch baking dish. Cook onion and garlic in oil until onion is tender, but not brown. Stir in parsley, 1 teaspoon salt and 1/4 teaspoon pepper. Spread mixture over fish. Combine orange and lemon juices; pour evenly over all.
Mix ingredients thoroughly. When cool, shape into bars or into balls. Dip into the following, melted over low heat:
Heat oven to 350°. Brush or wipe mushrooms clean. Remove stems and set caps aside. Finely chop mushroom stems. In medium bowl, combine chopped stems and all remaining ingredients. Press mixture firmly into caps, mounding on top. Place in ungreased 13 x 9-inch pan. Bake at 350° for 18 to 23 minutes or until thoroughly heated.
Mix all ingredients in a casserole dish. Bake at 350° for 1 hour or until all liquid is absorbed.
Cook and drain spaghetti. Combine all ingredients and marinate overnight. Drain if needed.
Place sourdough starter in large bowl. Sift in baking powder, soda and salt. Add vegetable oil and mix well. Flour board with 1/2 cup flour and put remaining flour into sifter. Gradually add flour from sifter, and blend after each addition. When mixture begins to hold together well, grease hands and turn mixture out onto board. As you add remaining flour, knead it in a rhythmic fashion.
Shake vinegar and sugar in jar until dissolved. Add mayo and shake until blended. Pour over broccoli at serving time. Sprinkle sunflower seeds on top.
Peel cucumbers; scrape out seeds. Cut cucumbers, onion and celery in small cubes. Sprinkle with salt; let stand 2 hours; drain. Rinse with cold water; drain.
Cream together butter and sugar. Add eggs, one at a time, and beat. Stir in with a spoon, vanilla flavoring, wafer crumbs, coconut and walnuts. Grease and lightly flour tube pan. Pour ingredients into pan. Bake for 1 hour and 15 minutes at 325°. Let cool 20 minutes before removing from pan.
Cook broccoli according to package directions; drain. Place broccoli in a 9-inch pie plate sprayed with cooking spray. Sprinkle with green pepper, onion and cheese. Set aside. Combine remaining ingredients in blender; blend for 15 seconds or until smooth. Pour over broccoli mixture; bake at 375° for 25 to 30 minutes or until set. Let stand 5 minutes before serving.
In large bowl, combine milk and water. Add pudding mix and beat well. Chill 5 minutes. Fold in whipped cream. Spoon 2 cups pudding mixture into 4-quart glass serving bowl. Top with half each of the cake cubes, sliced strawberries, preserves and remaining pudding. Repeat layering, ending with pudding. Garnish with strawberries and almonds. Chill thoroughly. Refrigerate leftovers.
Mash margarine with garlic, parsley and chives. Divide into 2 equal portions and refrigerate until chilled. Place chicken breasts between two sheets of waxed paper and pound with mallet until 1/4 inch thick. Sprinkle with salt and pepper. Place herbed butter in center of each chicken breast, tuck in sides and roll up breast and fasten with toothpicks. Heat oil in skillet. Brown breasts quickly until golden. Place in lightly greased ovenware and bake in 350° oven 1/2 hour or until chicken is done. Serve with rice or noodles, a vegetable and tossed salad. Serves two; 154 calories.
Combine melted margarine with crushed Oreos and pat into 9X13 pan. Freeze. Soften ice cream and spread onto crust. Sprinkle with half the peanuts and freeze. Bring sugar, milk, margarine and chocolate chips to a boil; cook until thickened. Allow to cool. Spread on top of ice cream. Top with remaining peanuts and freeze. Cut into squares to serve. Store in freezer.
In a large bowl, beat butter, sugar and vanilla with electric mixer until fluffy. Add pecans; mix until blended. Wrap dough. Chill 1 hour. Heat oven to 300°. Divide dough into 8 equal pieces. On lightly floured board, roll each piece into a 12 3/4-inch long rope. Cut each rope into 8 pieces. Shape into crescents. Place one inch apart on ungreased cookie sheet. Bake for 18 to 20 minutes, or just until golden. While warm, roll in confectioners sugar.
Grind the cranberries and orange. Add the sugar. Mix well and let stand overnight. Dissolve jello in 2 cups warm water. When slightly thickened, add to cranberry mixture. Add nuts, celery and apples. Pour into mold and refrigerate until set.
In large saucepan combine all ingredients except liquor; bring to a boil. Reduce heat and simmer, uncovered, 20 minutes. Remove orange slices and spices. Add liquor, if desired. Serve warm, or chill and add 2 liter bottle ginger ale just before serving.
Saute in olive oil the onion, pepper and celery for 3 minutes. Mix in tomatoes and beans. Salt and pepper to taste. Cook until vegetables are heated through.
In Dutch oven, over medium heat, heat oil. Add garlic, celery, carrots and onion; cook 10 minutes, stirring often. Stir in broth, tomatoes and their liquids, water, oregano, salt and pepper. Bring to a boil, breaking up tomatoes with spoon. Reduce heat to low; cover and simmer for 20 minutes. Stir in beans and macaroni. Bring to a boil. Cover and simmer for 10 minutes longer. Stir in spinach. Cover and simmer for 5 minutes longer. Serve sprinkled with cheese.
Mix the children and dogs together; put them in field, stirring constantly. Pour the brook over the pebbles; sprinkle the field with flowers. Spread deep blue sky over all and bake in sunshine. When brown, set away to cool in the bathtub.
Pour rice into flat baking dish. Brown pork chops in skillet. Place in baking dish on top of rice. Salt lightly. Place on top of each pork chop in stacked fashion one slice each of onion, tomato and green pepper. Sprinkle with oregano, thyme and salt. Pour into used skillet the consomme and water. Add this to baking dish. Cover with foil and bake at 350° for 1 hour.
Preheat oven to 350°. Combine all ingredients except raisins and dates. Toss well to coat evenly with apple juice. Spread on nonstick baking sheet. Bake until golden brown, stirring every 30 minutes for 1 1/2 to 2 hours. After granola is cooled, remove from baking sheet and add dates and raisins. Store in cool place in airtight container.
Cream shortening and add sugar gradually. Beat until fluffy. Add eggs and continue to beat. Add vanilla. Sift flour, cocoa and salt. Add alternately with milk. Add soda to boiling water. Stir into rest of ingredients. This makes a thin batter. Pour into two 8-inch pans which have been greased. Bake 25 to 30 minutes at 350°.
In large, heavy-bottomed pan over medium heat, melt I Can't Believe Its Not Butter! Add onions; saute, stirring often, until caramelized but not burned, 15 to 20 minutes. With slotted spoon remove onions to medium bowl. Add beef to pan; brown well on all sides. Return onions and any juices to pan. In small bowl, mix flour, sugar, cumin, salt and pepper. Add to pan; stir 1 minute until bubbly. Gradually add broth, stirring to scrape drippings from pan. Simmer 10 minutes. Heat broiler. Place 1/2 cup fettuccine in each of 4 (about 16 ounce) ovenproof bowls; divide beef mixture over pasta.
Dissolve jello in boiling water; add yogurt and stir until well blended. Stir in pineapple, carrots, pecans and salt. Spoon into lightly oiled mold or cake pan. Cover and chill until firm. Yield: 9 servings.
Quarter cabbage and shred firmly. Put cabbage and pickling salt in large pan. Let stand 5 to 10 minutes. Pack into a crock or a gallon glass jar, pressing it down firmly. Add sprigs of dill or dill seed. Repeat until crock is full or until you have the desired amount. Cover it with a cloth, plate and weight. Remove scum as it forms and wash and scald cloth before using again. Fermentation will be complete in 10 to 15 days.
Put all ingredients in blender and process until completely smooth. Spoon into bowls and chill before serving.
Mix together. Roll between wax paper. No flour is needed. Makes 2 crusts.
Heat oven to 375°. In frypan, brown ground beef and onion; drain. Stir in sauce mix and tomato sauce. Heat until hot and bubbly. Combine cheese and sour cream.
Brown ground beef in frypan. Remove beef from pan, reserving drippings. Dilute tomato paste with 2 cups water. Add salt. Mix rice, meat, onion, green pepper and tomato mixture together. Pour in 3-quart baking dish. Bake at 350° for 45 minutes. Yields 10 servings.
In a bowl, whisk together the brown sugar, the cinnamon, the nutmeg, the cream, the milk, the pumpkin, the raisins, the egg, the vanilla and a pinch of salt until the mixture is smooth. Stir in the bread cubes and let the mixture stand for 5 minutes. Divide the mixture between 2 buttered 1-cup microwave-safe ramekins fitted with wax paper collars extending 2 inches above the rim. Microwave the puddings at High power (100%), switching positions once, for 15 to 17 minutes, or until a tester comes out clean. Let them stand for 3 minutes. Discard the paper collars and serve with puddings warm. Serves 2.
Combine ground chuck, rice, salt and pepper in bowl and mix well. Roll meat mixture into small balls. Pour tomato juice into large boiler; bring to boil. Add meat balls and cook on low heat until rice is done. Stir frequently; serve with crackers.
Mix Carnation milk and sugar; whip until stands in peaks. Combine Jell-O, pineapple, undrained and sugar. Heat until boiling. Cool to lukewarm. Fold in whipped cream. Put in 2 pie pans lined with vanilla wafers. Keep refrigerated.
Place chili meat in a large frying pan or heavy kettle. Keep flame low and sear meat slowly, until juices appear. Add garlic, onion, celery, comino seed and chili powder. Continue to cook for about 15 minutes. Turn meat slowly. Put in a large kettle. Add tomato juice, red chili, oregano, water and salt and pepper to taste. Let come to a boil. Cut heat down to a simmer and cook until meat is tender, approximately 2 to 3 hours.
Mix together and bake uncovered at 350° for 1 1/2 hours.
Melt chocolate and margarine in saucepan over low heat. Cool slightly. Add sugar, eggs, applesauce and vanilla; mix well. Add dry ingredients; blend well. Add nuts. Bake in a greased 8 x 8-inch pan at 350° for 35 to 40 minutes. Cool, then sprinkle with confectioners sugar.
Layer in 9 x 13-inch pan macaroni, then cheese, several layers with cheese on top. Bake at 350° for 40 to 60 minutes until bubbly and lightly browned. Serve. Salt and pepper to taste.
Combine water, shortening, margarine and cocoa in a medium saucepan.	Cook over medium heat, stirring frequently, until mixture comes to a boil. Combine flour and sugar in a large mixing bowl. Add cocoa mixture, stirring well. Stir in buttermilk, eggs, soda and vanilla. Pour batter into a greased and floured 13	x 9 x 2 1/4-inch pan. Bake at 400° for 20 minutes or	until done. Cool cake in pan completely. Spread Chocolate Nut Frosting on top.
Combine first 4 ingredients in saucepan over medium heat. Bring to boil and boil for 2 minutes. Remove from heat and add remaining ingredients; stir until chocolate chips are melted. Pour into buttered 9 x 12-inch pan.
Wash, then cut unpeeled potatoes into 1-inch cubes. Place in bowl. Add oil; mix to coat. Put chili powder and cumin in bag and add potatoes; shake to mix well. Put on cookie sheet. Bake at 400° for 20 to 30 minutes. When serving, pour melted cheese over each serving.
Mix first 3 ingredients together well; roll into balls. Chill well. Melt milk chocolate and paraffin over hot water. Stick toothpicks into candy balls and dip in chocolate. Lay on wax paper.
Boil corn for 5 minutes. Cut from cob. Combine with remaining ingredients in a large saucepot. Bring to a boil. Reduce heat and simmer 20 minutes. Pack hot into hot jars, leaving 1/4-inch head space. Adjust caps. Process for 15 minutes in boiling water bath. Yields about 6 pints.
Mix jello with boiling water (2 cups only). Add strawberries with liquid; add bananas, pineapple and nuts. Pour half of this in pan and cool until thick. Spread sour cream on top, add remaining mixture on top. Let chill.
Soak bread in water 2 or 3 minutes. Add 2 eggs and mix well. Mix in ground beef, cheese, parsley, dash of pepper, oregano and dash of salt. With wet hands, form into small balls (about 24). Brown slowly in 2 tablespoons hot salad oil. Add meatballs to your favorite sauce.
Split chiles and remove seeds and veins. Cut Jack cheese into 1/4-inch strips to fit inside chile. Fold chile over cheese. Mix Bisquick, sausage and cheese. (May need to add a tablespoon or so of milk.) Take sausage mixture and form it completely around green chile. Press in hands so that mixture adheres completely to chile. (Add toothpicks to hold together.) Bake at 350° for 15 to 20 minutes until brown.
Dissolve Jell-O and water. Add relish and pineapple; set. Then cover with 1 carton sour cream mixed with miniature marshmallows. Also can top with 1 package cream cheese and 1 package Dream Whip or just put a little Cool Whip on it. Serves 15.
Beat eggs together and add other ingredients in order given, mixing with each item thoroughly as added. Batter will be very stiff. Drop by spoonful on greased tins and bake at 350°.
Melt butter and blend with crumbs. Combine cream cheese and sugar until creamy. Mix Dream Whip with milk as directed on box. Put layer of crumb mixture, layer of cream cheese and layer of cherry pie filling. Repeat and end with pie filling. Put Dream Whip over cake. Chill at least 4 hours or overnight.
Butter tube pan; put in raisins and/or nuts. Roll frozen rolls in cinnamon and arrange them in a single ring solid in bottom of pan. Sprinkle one package vanilla pudding mix dry over rolls. Sprinkle 1/2 cup brown sugar, dribble 1/2 cup melted butter. Cover with towel and let set overnight or at least 8 hours. Bake at 350° for 25 to 30 minutes.
Preheat oven to 350°. Heat caramels and 1/4 cup milk over medium heat, stirring constantly until melted and smooth; keep mixture warm over low heat, stirring occasionally.
Brown and drain ground beef and onion. Put meat and onion mixture into a slow cooker. Add the remaining ingredients and simmer on low for 2-3 hours.
Mix first 4 ingredients and cook over medium heat for 3 minutes (start timing when mixture starts to boil). Remove from heat and stir in oatmeal, peanut butter and vanilla. Mix this well before it gets hard. Drop from spoon onto waxed paper and let cool. Makes about 24 cookies.
Lightly grease 9-inch square pan. Sprinkle peanuts into pan and set aside. Combine brown sugar and butter in medium saucepan. Cook over low heat, stirring constantly, until mixture reaches 270° on candy thermometer. Immediately pour over peanuts in pan. Sprinkle chocolate morsels over top. Cover with aluminum foil for 2 minutes. Remove foil and spread melted chocolate over top. Chill until firm. Remove candy from pan and break into pieces.
Melt oil in heavy pan and cook chicken if not using already cooked chicken, about 6 minutes, stirring constantly. Drain fat. Stir in Cajun Spice, onion, celery, pepper and garlic. Add margarine and chicken stock and cook about 8 minutes, stirring constantly. Add rice. Cover pan and simmer about 8 minutes until rice is hot.
Combine all ingredients except chocolate chips in large bowl with electric mixer for 5 minutes. Fold in chips with spoon. Pour into a greased Bundt pan. Bake at 350° for 1 hour. Remove from oven and let stand for 10 minutes. Invert and let cool 30 to 40 minutes. Sprinkle with confectioners sugar if desired.
Mix flour, margarine and nuts; press into an 8 x 8-inch square pan. Bake 20 minutes at 350°. Cool. Cream together the cream cheese, powdered sugar, salt and Cool Whip. Spread over cooled crust. Mix puddings, milk, sour cream and vanilla. Spread over top of cake. Chill 2 to 3 hours or overnight.
Unroll crescent dough into one big rectangle and press onto bottom of 13 x 9-inch baking dish. Bake at 400° for 6 to 8 minutes. Cool. Mix cream cheese, mayonnaise and dry Ranch dressing until blended. Spread over dough. Top with vegetables and cheese. Cut into squares, 2 x 2-inches, to serve.
Bring water and salt to boil. Add grits and return to boil. Reduce heat. Cook 4 minutes. Melt in cheese.
Saute garlic, green pepper, mushrooms and onion in oil. Combine with all ingredients, except zucchini, and heat through. Add zucchini and heat to desired tenderness. Serve topped with a small amount of shredded Cheddar cheese.
Heat oven to 375°. Mix crushed cookies, peanuts and melted butter in 9 x 11 plate, using fork; press firmly and evenly over bottom and up sides of plate. Bake 10 minutes; cool completely before filling.
Cut up apples, pears and nectarines. Pour mix over fruit and marinate 2 to 3 hours in refrigerator or overnight.
Cook cauliflower covered in salted water until crispy tender. Drain and place in shallow six cup baking dish. Mix cheeses and crumbs in a small bowl. Drizzle margarine over top of cheese mixture and toss to coat crumbs. Sprinkle over the cauliflower. Bake uncovered at 425° for 10 minutes or until topping is golden brown.
Cook carrots in salty water until tender. Drain and add onion, pepper and other ingredients and heat, then cool. Serve hot or cold. Will keep indefinitely in refrigerator.
Heat oven to 350°. Coat 9-inch square pan with Pam vegetable spray. Combine flour, sugar, baking powder, baking soda, salt and 1/3 cup cocoa in medium bowl. Combine skim milk, melted oleo and vanilla in measuring cup and stir into dry ingredients. Spoon batter into prepared pan. Combine brown sugar and 1/4 cup cocoa in small bowl. Sprinkle over batter. Pour boiling water over top. Do not stir! Bake 35 minutes until tested done in center. Cool 10 minutes. Serve warm.
Mix ingredients together in the order given, adding just enough flour to hold fritters together. Drop by tablespoon in hot fat; cook 3 to 5 minutes. Drain on paper towels.
Melt butter and add other ingredients. Mix thoroughly. Mold into fingers and bake at 325° for 20 minutes. Remove from heat; let cool and roll in confectioners sugar.
Add sugar to warmed milk and stir until dissolved, then add lemon juice, rind and salt. Soak gelatin in the cold water for 5 minutes, place over boiling water and heat until gelatin is dissolved, while stirring. Then add to first mixture while stirring. Pour into the freezing tray of refrigerator with temperature control at coldest setting, and freeze until firm, about 1 inch in from edge of tray. Stir and whip with a fork until smooth. Freeze until firm. A half hour before serving, stir and whip again with a fork until smooth.
Combine crumbs with melted margarine and water. Add sugar replacement, if desired. Spread dough evenly in 8 to 10-inch pan, pressing firmly onto sides and bottom. Either chill until set or bake at 325° for 8 to 10 minutes. Makes 8 servings.
Preheat oven to 350°. Combine flour, pecans and nuts. Spread mixture on bottom of a 9 x 13-inch pan. Bake for 20 minutes. Let cool. Combine cream cheese, sugar, 1 carton of whipped topping and vanilla, mixing well. Spread over cooled crust. Combine pudding mix and milk. Spread over cream cheese layer. Top with remaining carton of whipped topping. Refrigerate before serving.
Mix all ingredients (except cornstarch) well. Shape into meatballs the size of walnuts. Roll meatballs in cornstarch. Fry for 10 minutes.
Cook beef, onion and green pepper; drain. Add tomatoes, sugar, mustard, ketchup, salt, pepper and spices. Melt cheese in sauce near end of cooking. Cook on medium low to desired thickness.
Peel, core and thinly slice apples and line bottom of 9 x 13-inch pan. Sprinkle walnuts over the top of the apples. Prepare a spice cake mix according to directions and pour over the apple-walnut mixture. Bake at 350° for 35 minutes. Take out of oven. Cool. Cover. Set for 24 hours. Then serve. Very moist.
Let cream cheese and butter sit at room temperature. Beat well; add sugar and eggs and beat well. Sift in flour and mix; add flavorings. Bake in Bundt pan 1 1/2 hours at 325°. Cool and use your own glaze.
Blend sugar, flour, and salt. Combine with margarine in a small pan. Add pineapple juice and cook, stirring constantly, until thickened. Remove from heat and stir in vanilla. Pour the mixture over pears in an oblong baking dish and bake at 375 degrees for 25 minutes.
Cream shortening and sugars. Add eggs and vanilla. Mix well. Add dry ingredients. Shape into balls and bake on ungreased cookie sheet at 350° for 8 to 10 minutes. Cool on wire rack.
Divide flour into 1 cup portions in 2 separate pans. Into 1 portion, mix cornmeal, paprika and salt. Set both pans aside. In another shallow bowl, beat eggs and add milk. One at a time, dip fillets into pan of plain flour, then into egg mixture, again into plain flour and then in cornmeal mixture. Fry in heated shortening until brown.
Cream together butter or margarine and sugar. Beat in eggs. Add vanilla and lemon extract and mix; add flour and salt. Mix well. Drop by teaspoon onto ungreased baking sheet. Bake at 350° for 8 to 10 minutes in preheated oven.
Melt chips and peanut butter in double boiler. Add shoestring potatoes and nuts. Drop by teaspoon on waxed paper. Makes about 24.
In a large bowl, make batter of ingredients. Grease another bowl; put dough in, turning over lightly once. Cover tightly with foil and let set overnight. Do not put in refrigerator. Push down and divide into 3 parts. Knead each part 8 to 10 times. Put in greased loaf pans. Cover with Saran Wrap and let rise all day. Bread rises slowly. Start with cold oven. Bake at 325° for 30 or 40 minutes. Remove from oven and brush with butter. Let cool and wrap. Keep in refrigerator.
Brown meat. Cover and simmer over low heat for 1 hour. Pour off excess drippings. Mix remaining ingredients. Stir in ingredients. Re-cover and simmer for at least 1 more hour, or until tender. Stir from time to time. Add more liquid if it starts to dry out. Serves 6.
Brown meat in oil; remove meat. Add 2 cups water and gravy mix. Simmer to boil. Add onion, sugar, salt and pepper, ginger, Worcestershire and bay leaf. Simmer. Add meat and simmer for 1 hour. Pour over cooked noodles.
Brown meat in frying pan and add water, chicken soup and onion soup; mix. Heat to boiling. Reduce heat. Blend flour and sour cream and add to meat. Stir until thick. Heat to boiling but do not boil. Serve on rice or noodles.
Melt butter in 2-quart saucepan. Add sugar, water and corn syrup. Cook over medium heat, stirring constantly, to exactly 290°. Remove from heat. Immediately turn into a buttered 9 x 13 x 2-inch pan. Wait 2 to 3 minutes or until firm and sprinkle with chocolate chips. After chocolate is softened, spread evenly over toffee. Chill until chocolate is firm. Break into pieces and enjoy. Makes 1 1/2 pounds.