HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend and beat sugar and margarine until fluffy. Add eggs; beat well. Stir in apples, bran and flour (sifted), baking soda, spices and salt. Spread in well-greased 13 x 9-inch pan. Bake at 350° for 40 minutes.
Mix and press into a 14 x 9-inch pan. Bake at 350° for 30 minutes.
In a mixing bowl, combine all the ingredients and mix well. Drop by teaspoonfuls onto a well-greased or nonstick cookie sheet. Bake at 350° for about 10 minutes or until light brown. Makes about 30.
Combine the first 3 ingredients in a bowl. Add butter, eggs and vanilla and stir well. Pour the batter into a greased 8-inch pan. Bake at 350° for 20 minutes. Cool and cut into squares.
Mix together like for pie crust. Add about 1 cup milk to make soft dough. Scrape onto floured counter. Knead together slightly. Pat to desired thickness. Cut with pizza cutter. Place on baking sheet. Bake at 425° for 15 to 20 minutes.
After browning meat and onion add dressing, seasoning, tomatoes with chilies, tomato sauce and cans of water, and simmer a few minutes. Put in a large pot, and add, chicken broth, corn, beans, and hominy. Heat to a boil and simmer for a little while, just to get the flavor mixed. Serve with tortilla chips.
Mix together oil, soy sauce, garlic powder and onion powder. Pour over first 3 ingredients. Stir quickly to blend. Bake at 250° for 1 hour, stirring every 20 minutes. Cool. Store in airtight container.
Dice chicken and brown. Layer cooked lasagna noodles, cottage cheese, diced chicken and shredded Cheddar cheese. Repeat layers 2 to 3 times. Saute onion and green pepper. Stir in cream of chicken, milk and mushrooms. Pour over layers and cook at 350° for 30 minutes. Add shredded cheese on top and let melt.
Melt butter. Add remaining ingredients. Pour into 2 quart casserole. Then melt 2 tablespoons butter; add 3/4 cup crushed corn flakes and sprinkle on top. Bake at 350° for about 45 minutes.
Cook noodles following label instructions. Drain. Combine with onions and 1 can of the mushroom soup in a greased, shallow, 12-cup baking dish and sprinkle with peas. While noodles cook, pull skin from chicken breasts. Cut each in half. Arrange in a single layer over peas. Spread with the remaining can of soup. Cover and bake in oven at 350° for 1 1/2 hours or until chicken is tender and sauce is bubbly. Makes 8 servings.
Mix first 4 ingredients. Beat egg whites until stiff. Add flavoring. Fold into mixture. Bake at 300° for 30 minutes. Serve with Cool Whip.
Finely chop all the fruit. Pour sugar over fruit. Let set for 2 hours. Prepare jello, using only 1 1/2 cups water (or even less) as juice forms from the fruit.	Combine jello and fruits and chill until set.
Mix cream cheese and milk with mixer until creamy. Add pie filling, drained pineapple, Cool Whip and nuts. Mix together. Chill and serve.
Cook broccoli and mix with first 3 ingredients. Melt Cheez Whiz and cream of chicken soup together and pour over rice mixture. Bake 20 minutes at 350°.
Cream shortening and sugar. Add bananas, eggs and vanilla. Mix well. Mix flour, baking soda and salt. Add to first mixture and blend. Add sour cream. Beat until blended. Pour into a greased and floured Bundt pan. Bake at 350° for 45 minutes. Cool 5 minutes; invert.
Soak gelatin in 1/2 cup cold water; heat to boiling 1 cup water with sugar, vinegar and salt. Add gelatin mixture to hot liquid and stir until dissolved. Cool. Add remaining ingredients including asparagus juice. Pour into bowl, chill until set. Cut into squares. Garnish; mayonnaise and lettuce if desired.
Rinse kidney beans and drain. Put into small bowl. Add chopped onion and celery. Mix milk, vinegar, mayo and sugar until smooth. Add slowly to beans, using just enough to coat beans. Chill and serve. Serves approximately 4.
Mix all ingredients together in medium mixing bowl. Allow mixture to reach room temperature. Serve with crackers. Yield: approximately 3 cups.
In medium saucepan, melt butter. Add brown sugar and milk; boil 2 minutes or less. Remove from heat. Cool to lukewarm. Beat in sugar and vanilla. Frost cake.
Saute the mushrooms, onions and green pepper until the pepper is soft. Add the tomatoes, tomato sauce and wine. Bring to a simmer and add the garlic powder, spices and potatoes. Simmer for about 25 minutes. Add the fish chunks and cook about 5 minutes. Add crabmeat, oysters with liquor and shrimp; simmer another 5 minutes or until the shrimp have turned pink. Serve sprinkled with chopped parsley.
Puree. Shape into small balls and freeze. Treat your pasta, steak or chicken to fresh herb butter in winter. Another butter treat to freeze is strawberry butter. Mash strawberries into unsalted butter.
Melt margarine and stir in stuffing. Put 1/2 of mixture in buttered baking dish; spread over this chicken, cut in bite-size pieces. Pour over the chicken 1 1/2 cups of reserved broth. Mix sour cream and chicken soup and spread on chicken. Add remainder of stuffing and spoon over with 6 to 7 tablespoons broth. Bake at 350° for 30 minutes.
Cream together the butter and brown sugar. Add the egg yolk and flour.	Roll dough into balls the size of walnuts. Dip in beaten egg white; roll in chopped nuts. Press center of the ball with finger to make a small well or depression. Bake at 350° for 6 to 8 minutes. Fill well with jelly or jam; bake 5 minutes more. Makes about 2 1/2 dozen.
Cook chicken and debone. Cut up and place in 9 x 12-inch baking dish. Add peas and carrots to the chicken. Add broth, chicken soup and top with mixture of milk, Bisquick and melted oleo. Bake at 350° for 1 hour.
Mix all ingredients (even raw meat) together. Put in a covered casserole and bake at 325° for three hours. Don't peek! Serve over rice or noodles.
Pound each piece of meat lightly between 2 sheets of plastic wrap with a flat mallet or the bottom of a heavy skillet. Sprinkle the meat on both sides with salt and pepper. Beat the egg with the water in a shallow dish. Coat the scaloppine on both sides with flour; dip them into the egg mixture until well coated on both sides. Heat the oil and 1 tablespoon of the butter in a large skillet. Add the piece of veal and cook over high heat about 1 minute. Turn and cook on the other side for 1 minutes; as the pieces are cooked, transfer them to a warm platter and keep hot. Wipe out the skillet. To the clean skillet, add the remaining butter. When it has melted, add the pepper strips, olives, garlic and onion. Add salt and pepper to taste. Cook, tossing and stirring, until the peppers are crisp tender. Add the tomatoes and cook about 1 minute. Add the oregano and vinegar and stir well. Cook over high heat about 30 seconds. Pour the mixture over the veal and sprinkle with parsley. Makes 4 servings.
Cream potatoes and add other ingredients. Bake at 350° for 30 minutes. Ten minutes before taking out of oven, fix topping.
Take package of graham crackers, crushed fine and put in 9 x 13-inch pan. Mix rhubarb, water, sugar and cornstarch. Cook until soft and thick. Pour over crushed graham crackers, when lukewarm, add about 2 to 3 cups small marshmallows over top. Cover with Cool Whip. Prepare package of instant pudding and put on top of Cool Whip. Refrigerate for a few hours before serving.
Mix cheese with cream in very large bowl. Add mayonnaise, lemon juice and salt. Add fruits and nuts. Fold in the sweetened whipped cream. Pour into mold and freeze.
Mix together and refrigerate. Before serving, add three 12 ounce cans of cold 7-Up or Sprite to the mixture. Stir and serve over ice.
Put mixing bowl in freezer (glass bowl). In frosted bowl, mix pudding, 1 pint whipping cream and milk; beat until nice and thick. Use 1 1/2 bananas, sliced; layer in bottom of pie shell. Pour 1/2 of pudding mixture on top of banana slices. Layer with remaining 1 1/2 banana slices. Pour remaining pudding mixture on top. Beat remaining pint of whipping cream and pour on top. Sprinkle crushed nuts on top. Refrigerate until set.
Mix oil and sugar. Beat in eggs, one at a time. Mix in pumpkin. In another bowl, mix dry ingredients. Add to pumpkin mixture. Blend in nuts and raisins. Mix well. Grease and flour two loaf pans. Pour mixture into pans and bake for about 70 minutes at 350°. Cool on wire rack.
In bowl, combine flour, sugar and salt. In another bowl, lightly beat the egg; add milk and oil. Add to dry ingredients and stir until smooth. Fold in apples. Pour batter by 1/2 cupfuls onto a lightly greased hot griddle and spread to form a 5-inch circle (can be fried in frypan with melted butter). Turn when bubbles form. Cook the second side until golden brown. Sprinkle with confectioners sugar if desired. Yields 14 to 16 pancakes.
Set oven control at 350°. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Sift together flour, salt, soda, baking powder and cinnamon. Stir nuts into flour mixture. Set aside.
Heat to boiling point in saucepan the water and butter. Stir in flour until mixture leaves the pan and forms a ball. Cool. Beat in eggs, one at a time, beat until smooth and velvety. Drop from spoon onto ungreased baking sheet. Bake at 400° for 45 to 50 minutes, until dry. Allow to cool slowly. Fill with whipped cream or custards.
Mix the first 4 ingredients together well. Add the vanilla, salt, flour and baking soda. Mix and add 1/2 cup more flour, if needed, until dough does not stick to your finger. Stir in with spatula the chocolate chips. Bake at 350° for 10 minutes.
Beat all ingredients together. Pour into 2 floured bread pans, 1/2 amount of batter in each pan. In small bowl, mix 5 Tbsp. sugar, 4 tsp. cinnamon, and 1/3 cup ground nuts. Sprinkle over batter in pans. Pour remaining batter in each pan and bake at 350 degrees for 45-50 minutes.
Mix dry ingredients in a large bowl; add eggs, shortening and buttermilk. Mix until dry ingredients are moistened. Store in covered container in refrigerator.
Mix eggs, sugar and shortening well. Add milk and flour; mix well. Add vanilla. Pour in cake pan and bake 30 to 40 minutes at 350°.
Combine first 6 ingredients, then add cornbread mix. Pour into greased 9 x 13-inch pan. Bake at 400° until light brown for 25 minutes.
Make slits in roast with knife to a depth of approximately 3 inches deep every 5 to 6 inches. In a small bowl, mix garlic, onion, salt and pepper. Dampen mixture with water. Rub seasoning over roast. Heat small amount of oil in deep heavy iron pot. Brown roast well on all sides. After browning, add water and cover. Let cook on high heat for 5 minutes. Reduce heat and let simmer, turn occasionally. Bake 4 hours or until well done. For additional flavor, stuff roast and keep in freezer for 3 to 4 days before baking.
Mix tomato soup, vinegar, mustard, salt, pepper, Crisco oil and sugar well. Add carrots, onion and green pepper.
Combine ingredients and pat into the bottom and part way up the sides of a 10-inch spring-form pan. Bake at 325° for 8 minutes.
Preheat oven to 450°. Melt butter in an 8-inch pie pan. Mix ingredients with wire whip. Pour mixture into pie pan. Sprinkle lightly with cinnamon. Bake 18 minutes (golden brown). Serve with syrup or fruit pie filling (warm).
Cut up chicken and season to taste; boil until done. Remove chicken; let cool; debone. Dip tortillas in the chicken broth to soften; line a 13x9 inch pan. Place chicken on top of tortillas. In a bowl mix onion, bell pepper, soups, tomatoes, garlic salt, and chili powder. Blend well, pour over chicken. Cook at 350 degrees for 30 minutes, put cheese on top; cook for additional 15 minutes or until cheese is melted.
Set aside some of the cheese. Mix all the remaining ingredients and bake 1 hour at 350°. Sprinkle the remainder of cheese on top and put back in oven until melted. Can be served as a main dish or side dish.
Finely dice jalapenos, onion, cilantro and tomato. In medium bowl mix all ingredients.
Blend softened cream cheese, garlic powder, salt and crab. Add chopped onion. Shape into a ball. Roll in pecans. Serve with crackers or fresh vegetables.
Bake angel food cake as directed on package. Place half of cake in a large punch bowl. Add half to the other ingredients, layering each as you go. Add other half of cake and the rest of the ingredients in layers. Top with Cool Whip.
Combine cornstarch and 1/4 cup water in a medium saucepan. Add boiling water. Cook over medium heat, stirring constantly until mixture comes to boiling. Boil 1 minute until thickened. Stir in sugar, lemon rind and butter. Cool. Stir in eggs and lemon juice. Pour mixture into pie shell.
Combine in large bowl the flour, sugar, salt and Crisco. Mix with your hands until well blended. In 1 quart of warm water, dissolve yeast and add to flour mixture. Work up until stiff. Grease sides of bowl and top of bread. Let dough rise to top of bowl. Grease hands and work down. Put into greased pans and let rise. Bake at 350° for 45 minutes.
Combine cake mix, peanut butter, eggs and milk in large bowl. Mix on low speed until blended. Stir in peanut butter pieces. Drop slightly rounded tablespoonfuls onto greased baking sheets. Bake at 350° for 7 to 9 minutes or until slightly browned. Cool 2 minutes on baking sheets. Remove to cooling rack. Yields 3 1/2 dozen cookies.
Mix together and pour into casserole dish. Bake at 350° for 30 minutes.
Spread pie filling in bottom of a 9 x 13-inch cake pan. Pour fruit cocktail over pie filling evenly. Spread dry cake mix over fruit evenly. Pour melted butter over top of cake mix. Bake at 350° for 30 minutes or until top is slightly browned.
Mix butter, soup, onion, cheese and sour cream together. Pour over potatoes, then top with corn flakes. Drizzle with butter. Bake at 350° for 40 minutes.
Mix together first 3 ingredients and refrigerate for at least 8 hours. Spread mayonnaise mixture on bread (and trim crust if desired). Cut bread in fourths diagonally.
We cook this in the winter over an open flame in a large disc blade with legs, but you can cook it in a skillet on the stove. Brown ground beef until almost done; drain off fat. Add margarine, the seasonings, onion and bell pepper. Cook, while stirring, until vegetables are tender. Add wine and let cook until wine has evaporated. Assemble by placing a small amount of the meat mixture and desired toppings on a flour tortilla, then roll up tortilla.
Peel potatoes if skin is tough, if not, just scrub and rinse. Cut potatoes into thin slices, but not all the way through. Use handle of spoon to prevent knife from cutting all the way. Place your potatoes in a baking pan and fan them out slightly. Sprinkle with salt and drizzle with butter. Sprinkle with chives. Bake potatoes at 425° for about 50 minutes. Sprinkle on your cheese and bake for another 10 to 15 minutes or until lightly brown.
Mix together all ingredients. Bake in covered dish at 350° for 1 hour.
Put first 8 ingredients in large pan and simmer, covered, until meat is tender, about 3 hours. Add remaining ingredients and simmer, covered, until vegetables are tender.
Heat just to boiling the Karo syrup and sugar. Take off heat and add peanut butter. Mix well. Add Rice Krispies. Form into balls and let cool.
Combine egg yolks, sugar, vinegar, pineapple juice and butter in top of double boiler or heavy saucepan. Heat, stirring constantly, until texture is custard-like. Remove from heat. Drain the canned fruit. Mix with marshmallows.
Boil chicken breasts. Boil rice in chicken broth. Boil broccoli. Mix sour cream, chicken soup (undiluted), broccoli, chicken and rice. Put in baking dish and top with Cheddar cheese; sprinkle with chili powder.
Combine all ingredients except nuts and apples. Blend with electric mixer. Pour in nuts and apples and mix. Pour in long pan. Bake at 350° for 40 to 45 minutes. About 5 minutes before done, pour 1 bag of butterscotch morsels on top. Spread when warm and melted.
Mix all ingredients in large bowl. Roll out half of the dough at a time into 3/8-inch thickness. Using a pizza cutter, cut to desired shapes and size. Bake on an ungreased cookie sheet for 20 minutes at 375°. Turn off oven and leave the biscuits in oven until cool. Yields about one pound. If placed in an airtight container, biscuits will keep for weeks.
Sieve cheese into a bowl, then gradually beat in half the cream. Place bowl over a pan of hot water, stirring until smooth. Allow to cool.
In small bowl, add Lawry's seasoned salt and Lea & Perrins Worcestershire sauce to melted margarine; mix well. Pour Chex, nuts and Butter Buds into large Ziploc bag. Pour margarine mixture into Ziploc bag; seal top of bag securely. Shake bag until all pieces are evenly coated. Pour contents of bag into large, microwave-safe bowl. Microwave on High 5 to 6 minutes, stirring every 2 minutes. Spread on paper towel to cool. Store in airtight container. Makes 9 cups.
Beat eggs. Add flour and 1 cup sugar. Add milk. Cook a few minutes and set aside. Caramelize 1/2 cup sugar and add part of the cooked mixture to the caramelized sugar. Mix well and then pour the remaining cooked mixture in. Finish cooking until thick enough for pie filling. Beat 2 egg whites until stiff and add 3 tablespoons brown sugar and 1 teaspoon vanilla. Pour on top of pie and bake at 325° until brown.
Combine margarine, cake mix and 1 egg. Stir together until dry ingredients are moistened. Pat mixture into bottom of well-greased 15 x 10-inch jelly roll pan. Beat remaining 2 eggs lightly, then beat in softened cream cheese and powdered sugar. Stir in coconut and nuts. Pour over mixture in jelly roll pan, spreading evenly. Bake at 325° for 45 to 50 minutes or until golden brown. Cool pan on wire rack until room temperature. Makes 4 dozen bars (48 servings). Preparation time is 10 minutes, cooking time is 45 minutes.
Boil chicken and remove bone. Cook spaghetti, broken in small pieces, in chicken broth. Saute onion in 1 stick of butter. Cut Velveeta cheese in cubes. Mix all ingredients together and cook in oven for 30 minutes at 350°.
Stir together the flour and cinnamon. Mix together the sugar, oil, eggs, and carrots. Add to first mixture. Pour into pan sprayed with Pam. Bake at 350° for 45-50 minutes.
Mix ingredients together. Pour into dish (large 8 x 8-inch glass). Grate and sprinkle cheeses on top of mixture. Bake at 350° for 20 to 30 minutes. Use as a dip with nacho chips.
Wash eggplant; peel and slice. Brown ground beef in skillet and drain well. In shallow baking dish, spread small amount of spaghetti sauce mixture on bottom; alternate layer of eggplant then sauce, ending with sauce. Last sprinkle Parmesan cheese on sauce. Bake at 350° for 30 minutes or until eggplant is tender when pierced with fork.
Combine ingredients, using enough crumbs to make stiff mixture. Put in a loaf pan. Cover with buttered crumbs. Bake at 375° until golden brown.
In large frying pan, brown meat with onion. Stir in salt, pepper and flour until well blended. Blend in remaining ingredients. Simmer, stirring frequently, 20 minutes or until thick. Serve on split and toasted hamburger buns (or toasted bread). Makes enough filling for 5 servings.
In large bowl, beat butter or margarine with electric mixer on medium speed until softened, about 30 seconds. Add sugar, cocoa, egg and vanilla. Beat until fluffy with mixer on low speed. Beat in water. Add flour gradually until well mixed. If necessary, cover and chill 2 hours.
Combine milk, 2 tablespoons butter and chocolate chips in top of double boiler. Cook, stirring until melted and smooth. Set aside to cool.
Mix the flour, garlic salt, pepper and parsley flakes in a bag with meat to coat. Brown meat in butter or margarine. Add chicken broth and wine. Cover and simmer for 45 minutes. Stir occasionally and taste sauce. Add more garlic, if necessary. Add the mushrooms and parsley after 15 minutes. Add the sour cream and mix in well. Serve over rice or noodles.
Prepare the whipped topping mix in a large bowl following package directions, using skim milk and vanilla. Fold in yogurt until well blended. Stir in the chopped black cherries. Spoon a generous 1/4 cup cherry mixture onto center of crepe. Spread to within 1/2-inch of edge. Roll up crepe. Repeat with remaining filling and crepes. Refrigerate crepes for several hours to chill and firm filling.
Dissolve gelatin, salt and jelly in boiling water. Measure 1/2 cup and set aside. Add frozen berries to remaining gelatin; stir until berries separate and mixture thickens. Pour into 1-quart ring mold. Chill until firm. Blend reserved gelatin into sour cream; chill. Unmold ring. Beat cream mixture until smooth; serve in center of ring.
Place torn spinach or lettuce in a large bowl; add the sliced green onion. Sprinkle a generous amount of pepper over the torn greens. Cut uncooked bacon into small pieces. In a 12-inch skillet, cook bacon until crisp. Do not drain off drippings. Stir in vinegar, lemon juice, sugar and salt. Remove skillet from heat; add torn spinach or lettuce and green onion. Toss gently until well coated. Turn into a serving dish. Top with the chopped hard-cooked egg; serve immediately. Makes 6 servings.
Melt butter and brown sugar in a saucepan. Stir constantly. Mix egg yolks, cornstarch and cold milk in a small bowl. Add to the other mixture until the sauce thickens. Add 1 teaspoon vanilla. Cook over medium heat. Pour into baked pastry. Top with meringue.
Peel and slice one banana per person longways. Lay the bananas, cut side up, on a micro-proof platter. Sprinkle brown sugar over the bananas. Cook the bananas on High until they are hot through and the brown sugar has melted.
Separate each biscuit into 3 thinner layers and place on a baking stone or non-stick baking sheet. Combine rest of ingredients and place 1 tablespoon of mixture on top of each biscuit. Bake at 375 degrees for 12 to 15 minutes or until golden brown.
In a 2 1/2 or 3 1/2-quart saucepan, saute onion, bell pepper, garlic and celery until onion is just soft. Add water and the rest of the ingredients except the parsley. Bring to a boil over high heat, stirring occasionally, then reduce heat to low. Stir well. Cover and continue to simmer until rice is cooked (about 12 to 15 minutes). Uncover. Add chopped parsley. Stir and fluff with a fork.
Crumble cookies on bottom of an 11 x 13-inch pan (reserve 1/2 cup). Combine all other ingredients. Pour on top of cookies. Sprinkle with reserve. Chill for several hours before eating.
Mix apples, 5 tablespoons sugar and the cinnamon; let stand until second part is ready. Blend ingredients for 5 minutes. Grease and flour tube pan. Alternate layers of apples and batter to make 3 layers. Bake at 325° for 45 minutes.
Cream butter and sugar. Add eggs singlely, beating after each. Sift flour before measuring. Add other dry ingredients, then sift again. Add alternately with milk and vanilla. Bake at 350° for 1 hour and 45 minutes.
Mix jello with 1 cup of hot water. Cool. Add strawberries and pineapple; congeal.
Mix all together and put into loaf pan. Bake 45 minutes to 1 hour.
Cooking and baking with sweetened condensed milk can be expensive, why not make your own.
Thaw spinach and squeeze all water out. Saute onion in oil. Add spinach. Cook until all moisture is out. Beat eggs real good. Add cheese to spinach mixture. Pour into lightly sprayed 10-inch dish. Bake at 350° for 45 minutes.
Mix all together, except chocolate bits. Bake on a jelly roll pan at 350° for 25 to 30 minutes. Cover with chocolate bits and spread immediately. Sprinkle with ground peanuts if desired. Cut when cold with pizza cutter.
Place potatoes and 1 teaspoon salt in water to cover in large saucepot. Bring to boil over medium-high heat and cook until potatoes are just tender, 15 minutes. Drain. Cool 15 minutes.
Cream shortening and sugar until fluffy. Add egg and mix. Add sour cream, then dry ingredients which have been sifted together. Drop by spoonfuls on ungreased baking sheets; press down with bottom of decorated glass that has been dipped in sugar. Bake at 425° for 12 minutes. Makes 5 dozen.
Preheat oven to 350°. Place rice and bouillon in shallow casserole dish. (Rice will float some.) Lay washed pork chops on top. Bake, uncovered, for 1 hour and 15 minutes.
Beat eggs well. Add sugar, then shortening and beat well. Add the milk. Stir in sifted ingredients. Chill dough for 2 hours.
Cook beef, onion and pepper in a large stock pot until meat is browned. Drain excess drippings. Add remaining ingredients; cover and simmer for 20 minutes, stirring occasionally. Makes 8 servings.