HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cake mix, oil and eggs in large bowl. Stir in morsels and pecans. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake in preheated 350° oven for 8 to 10 minutes or until centers are just set. Let stand for 2 minutes. Makes 30 cookies.
Mix sugar, syrup and water and bring to a boil. Add raw peanuts and cook on medium-high about 10 minutes; until peanuts begin to pop or caramelize, then take off stove. Add soda, then stir rapidly and pour on greased 13 x 20-inch long pan. Let cool rapidly.
In large saucepan or skillet, combine frozen beef mixture, chop suey vegetables, frozen peas, and 1 c. water. Simmer, covered, for 20 minutes, stirring occasionally. Blend together cornstarch, sugar, and ginger; gradually stir in 2 Tbsp. water and the soy sauce. Add to the beef mixture; cook and stir until thickened and bubbly. Serve over chow mein noodles. Makes 4 servings.
Place rhubarb in an unbaked 9-inch pie crust. Combine sugar, eggs, flour and nutmeg. Pour over rhubarb. Bake at 375° for 45 minutes.
Mix jello and boiling water. Add strawberries. Add pineapple and put half of mixture in mold to set. Meanwhile, soften cream cheese and add to sour cream. Then add layer of jello that has set. When this sets a while, add rest of jello mixture; let set.
In a skillet, brown hamburger and onion. Set aside. In a saucepan, heat remaining ingredients, except chips until cheese is melted. In a 13 x 9 x 2-inch baking dish, alternate layers of meat, chips and cheese sauce. Bake at 325° for 45 minutes. Serves 6.
Crumble vanilla wafers lining bottom of pan (8 x 12-inch). Mix cream cheese, marshmallow cream and Cool Whip to pastry consistency. Paste and apply over vanilla wafer crumbs, then layer diced cantaloupe with cream mixture on top of cantaloupe, then sprinkle remaining vanilla wafer crumbs over pie. Serve chilled.
Beat eggs; add sugar gradually. Add flour (sifted 3 times with baking powder and salt) in 3 portions, beating well after each addition. Heat milk and butter. Add to mixture. Add flavoring. Bake at 325° until brown, about 45 minutes.
Combine eggs, raisins and vanilla; cover and soak for 2 hours. Cream butter and sugars. Combine flour, salt, cinnamon and soda. Add to butter and sugar mixture. Add oatmeal and pecans to raisin mixture, then mix all together until dough is stiff. Bake at 350° for 9 to 10 minutes.
Cut corn from cobs. Cook and stir onion and garlic in margarine in 10-inch skillet until onion is tender. Stir in corn and remaining ingredients. Heat to boiling; reduce heat, cover and simmer until vegetables are tender, 10 to 15 minutes. Serves 6.
Preheat oven to 325°. Trim all fat from loins. Cut small holes in loins. Fill with garlic slivers. Combine remaining dry ingredients and rub into loins thoroughly. Place in shallow roasting pan. Do not add water. Roast uncovered until thermometer registers 170°, 2 to 2 1/2 hours. Allow to cool slightly. Slice thin; arrange on platter. Makes 12 servings.
Cut chicken in 1 1/2-inch pieces. Brown chicken in skillet sprayed with cooking spray. Stir in Butter Buds, soup, water, bouillon cube, soy sauce, Worcestershire sauce, curry and poppy seed. Mix well. Cover and simmer 15 minutes, stirring occasionally.
Cream margarine and sugar. Add eggs and vanilla; beat well. Sift together flour and soda. Stir into creamed mixture with oats and raisins. Drop by teaspoonfuls onto well-greased baking sheets. Bake at 375° for 10 to 15 minutes, then remove to cool. Yields 5 to 8 dozen, depending on the size of your "teaspoon."
Layer your vegetables, bacon and eggs in a salad bowl. Cover with dressing being sure to seal to side of bowl. Chill before serving.
Cook together until when dropped in water, the mixture forms a ball. Stir in a pinch of baking soda. Add 3 cups of chopped walnuts. Pour into a greased cookie sheet and break into pieces when cooled.
Cream together sugar and butter/margarine; add eggs and mix well. Add flour and sour cream; mix. Add vanilla and mix. Pour into tube pan that has been greased and floured. Place into cold oven. Set oven at 350° and bake 1 hour and 10 minutes without opening oven door or peeking!
Put tomatoes, onion, lemon juice, sugar, basil and salt in a saucepan. Cook over low heat 25 minutes. Puree in a blender. Return to pan. Mix flour with a little of the milk to make a smooth paste; mix into the puree with the remaining milk and the butter, stirring until the mixture reaches the boiling point. Cook over low heat 5 minutes. Serves 6. Each serving contains 85 calories.
Put cottage cheese in large bowl. Add in peach jello mix and stir. Add pineapple and oranges and stir. Stir in thawed cool whip until well blended. Refrigerate.
Mix all ingredients together and pour into 3 unbaked pie crusts. Bake at 350° until firm.
Preheat oven and bake in oblong pan as directed on cake mix. Cool cake 2 minutes only and poke holes over entire surface using the handle of a wooden spoon. (Do not poke all the way through.) Then pour 1/2 to 3/4 can of Eagle Brand into the holes and repeat the process with 1/2 to 2/3 jar caramel. Cool cake in refrigerator. When cool, spread with Cool Whip and top cake with broken up pieces of the candy bars (they break easier when frozen).
Heat oven to 350°. In medium saucepan over low heat, combine caramels and 1/3 cup evaporated milk; stir constantly until caramels are melted. In a large bowl, combine cake mix, nuts, margarine and 2 tablespoons evaporated milk. Mix well. Press half of dough into bottom of ungreased 13 x 9-inch pan; reserve remaining dough for topping. Bake at 350° for 8 minutes. Sprinkle chips evenly over top of crust. Carefully spread caramel mixture over chips. Crumble reserved dough over caramel mixture. Return to oven and bake for 15 to 18 minutes or until filling is set. Cool completely; cut into squares. Makes 36 bars.
Put sugar, butter, milk and water into a large pot and simmer slowly until all the sugar has melted. Boil for about 15 minutes, stirring constantly. Add condensed milk and continue boiling until soft ball stage. Remove from heat; add vanilla essence and beat until thick. Pour out onto tin tray to set and then cut into squares.
Steam the squash and onion together for 5 minutes; drain off excess liquid. Mix the soup, sour cream and carrots together. Fold in the drained squash and onions. Combine stuffing mix and butter; spread 1/2 of the stuffing mixture into the bottom of a 12 x 7 x 2-inch glass baking dish. Spoon in the squash mixture; top with the remaining stuffing. Bake at 350° for 30 minutes. Serves 6.
Put rice and mushrooms in 1 1/2-quart casserole. Saute onion in butter until tender. Add broth and salt; bring to a boil. Pour over rice; stir well. Cover and bake at 375° for 25 minutes or until tender. Serves 6.
Cook noodles. Preheat oven to 350°. Grease a 13 x 9-inch dish. Mix tomato sauce, garlic and oregano in a small bowl. In a medium bowl, mix together remaining ingredients. Spread 1/2 cup tomato sauce mix on bottom of dish. Then, place 3 noodles on top. Spread 1/2 cup of broccoli mix on top. Continue to layer, finishing with noodles on top. Sprinkle Mozzarella cheese on top. Bake for 45 minutes. Let cool for 20 minutes. Cut into squares.
Mix all ingredients and let stand in refrigerator overnight. Break English muffins and spread mixture on halves. Cut muffins into quarters (8 hors d'oeuvres from each whole muffin) and put under broiler, 2 to 3 minutes.
Cake: Bake cake as directed on package and allow to cool for 15 minutes. Dissolve jello as directed on package. Poke holes in cake with a fork every 1/2-inch. Pour warm jello over cake. Chill 3 to 4 hours.
Sift together flour, salt and baking powder. Mix in order given. Spread in 10 x 15-inch pan and bake at 400° for 10 minutes. While warm, cut in 2-inch squares, mold and roll in palm of hands to form balls. Dust in powdered sugar.
Heat oven to 375°. Use paper baking cups in muffin pan. Beat egg with fork or whisk in small bowl. Whisk in milk and butter. Pour over dry ingredients. Add berries and lemon peel. Fold in with rubber spatula, just until ingredients are moist. Scoop batter into muffin cups. Bake 15 to 20 minutes, or until lightly browned. Cool 5 minutes before removing from pan.
Mix all ingredients, except tomatoes. Mold into patties. Brown on both sides. Add tomatoes, thickened. Yield: 5 to 6 patties.
Saute butter, celery with leaves and onions 5 minutes. Add flour and stir until well blended. Stir in chicken broth, evaporated milk and 1% milk. Cook until bubbly. Add potatoes and water. Stir and cook a few minutes; add remaining ingredients. Stir and cook a few more minutes. Add other seafood as desired. Heat until bubbly, stirring continuously.
Reserve 1/4 cup of the chow mein noodles. Heat oven to 350°. onion and green pepper in butter until onion is tender. Stir in tuna (with liquid) and remaining ingredients.
Salt and flour chicken. Lightly brown in oil. Drain. Heat 1 can mushroom soup and 1 can hot water. Pour over chicken and bake in covered dish at 350° about 45 minutes. Meat patties may be substituted.
Brown steaks on both	sides in oil in a 12-inch Dutch oven for about	7 minutes per side. Dissolve bouillon in hot water and pour over steaks. Top with potatoes, carrots, onions, salt and pepper.	Cover and simmer for 30 minutes. Combine flour with 1/2 cup cold water. Stir into juices and simmer for 2 minutes.
Over peaches, sprinkle cake mix. Melt butter. Add rest of ingredients and put on top of peaches and cake mix. Bake at 350° for 45 minutes.
Drain pineapple. Save 3/4 cup juice. In saucepan combine sugar, cornstarch and pineapple juice or orange juice and lemon juice. Cook over medium heat until thick. Remove from heat and set aside. In bowl, combine pineapple chunks, oranges, apples and bananas. Pour warm sauce over fruit, stir and chill.
In a small bowl, thoroughly mix jam, mustard and vinegar. Grill ham slices over coals, brushing with the sauce occasionally and turning once, until nicely browned (about 8 to 10 minutes). Or broil ham slices 5-inches from heat source for 8 to 10 minutes, turning once and brushing with sauce occasionally. Serve immediately. Serves 4.
Melt chocolate in double boiler until smooth; set aside. Whip the cream, adding confectioners sugar, until firm and fluffy. Reserve mixture in the refrigerator. Separate eggs, carefully keeping whites as clean as possible. Place yolks in bowl and whisk in liqueur. In another bowl, add egg whites, that have warmed to room temperature, and cream of tartar. Whip egg whites, adding sugar until soft peaks form.
Peel onions and slice them thinly. Separate slices into rings. Saute onion rings in hot butter in a skillet until softened and then lightly stir in flour. Add onions to hot broth. Cover saucepan and simmer for twenty minutes. Taste soup and add salt and pepper to taste.
Heat oven to 325°. Melt butter in baking dish. Mix together sugar, flour and milk. Pour into melted butter. Add peaches. Do not mix. Bake for 45 minutes or until browned.
In large open roasting pan mix first five ingredients. Place spareribs in soy sauce mixture, turning each portion to coat well. Arrange spareribs, meat side down, in roasting pan. Bake in 325° oven one hour. With pastry brush, baste ribs occasionally with soy sauce mixture in pan. Turn ribs meat side up and bake 20 minutes. Meanwhile, into 1 cup measure, drain 1/4 cup pineapple chunks; stir in brown sugar. Brush spareribs with brown sugar mixture. Bake 10 minutes longer or until spareribs are fork-tender. Spoon drained pineapple chunks over spareribs. Bake 5 minutes or just until pineapple is heated through. Arrange spareribs on warm large platter with pineapple.
Layer chicken, broccoli and sauce. Top with cheese. Bake at 350° until bubbly.
Melt butter in pan, then put peaches in pan. Mix rest and pur over peaches. Bake at 325° approximately 30 minutes.
In a large bowl, mix sugar, vegetable oil, eggs, grated orange peel and vanilla with a spoon.
Thaw and drain broccoli. Blend in cheese, red pepper and olives. Melt over low flame, stirring frequently. Keep warm in chafing dish. Serve with corn chips. Yields 6 to 8 servings.
Sprinkle chili powder over kidney beans and mix until well coated. Combine all ingredients in a large bowl. Fold in Salad Dressing.
Combine warm water, sugar and yeast; set aside. In another bowl combine all remaining ingredients except white flour. When cool, add yeast mixture to flour mixture. Slowly add white flour and knead 5 minutes. Let rise until double in bulk. Form into 3 loaves. Bake at 375° for 25 minutes.
Mix dry ingredients in a bowl and set aside. Melt butter; add milk, vanilla, and peanut butter. Add dry ingredients and boil for 1 or 2 minutes. Drop by teaspoon onto greased cookie sheet.
Combine all ingredients in a saucepan. Simmer very slowly, stirring occasionally, for 1 hour. Remove cinnamon stick. Store in glass jars in refrigerator.
In large saucepan, melt chocolate and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. Frosts tops and sides of three 8-inch cake layers.
Preheat oven to 350°. Grease and flour three 8 x 4-inch loaf pans. In a large bowl, beat butter, sugar and eggs until fluffy. Stir in orange rind and cranberry sauce. Fold in flour, baking soda and powder until just combined. Fold in zucchini and nuts. Turn into pans. Bake until toothpick inserted comes out clean, approximately 50 minutes. Bread freezes well.
In a large, heavy pan, brown beef. Add onions and garlic; cook until tender (use shortening if necessary). Stir to separate meat. Add remaining ingredients. Simmer 30 minutes. Stir occasionally.
Line an 8-inch square baking pan with foil. Lightly grease foil. In heavy saucepan, combine sugar, butter and milk. Bring to a boil over medium heat, stirring constantly. Then boil without stirring 3 minutes or if using a candy thermometer registers 235° (soft ball stage). Remove from heat and let stand in pan without stirring until warm, 110°. Beat in walnuts, vanilla and maple extract until well blended. Spread mixture evenly in baking pan. Refrigerate at least 8 hours, until very firm. Lift foil by ends onto cutting board. Cut into 1-inch squares.
Combine cream cheese, Cool Whip and sugar. Beat well. Add fruit. Chill and serve.
In a large bowl, beat sugar and butter until well blended. Add eggs and molasses. Stir in remaining ingredients. Cover and chill 1 hour. Roll dough on well floured board until 1/8-inch thick. Cut into shapes. Place on greased baking sheet. Bake 10 minutes at 350°. Cool on rack. Makes 24 (5-inch) cookies.
Preheat oven to 325°. In a bowl combine flour, sugar, baking soda, baking powder, cinnamon, salt, allspice and cloves. Stir in applesauce, 1 1/4 cup yogurt, eggs, and oil. Blend well. Pour batter into a greased and floured 13 x 9 inch baking pan. Bake for 50 to 60 minutes. Cool for 15 minutes in the pan before removing. Spread on glaze.
Dissolve jello in boiling water. Add pineapple (juice included) and blueberry pie filling. Congeal.
Place layers in baking dish. Cover with 1 can tomato soup. Bake in oven at 375° for 45 minutes to 1 hour.
Heat oven to 375°. Peel bananas. Cut each lengthwise in half. Place, cut sides up, in buttered baking dish. Sprinkle bananas with marshmallows and sugar. Mix cornflakes and butter. Sprinkle over top. Bake about 12 minutes or until bananas are tender. Makes 4 servings.
Spread refried beans in the bottom of a glass (for appearance only) 9 x 12 pan. Mix sour cream and taco seasoning together. Spread on top of refried beans. Sprinkle with shredded cheese. Top with olives, chopped tomato and green onions. Chill 4 hours and serve with taco chips.
In a heavy large saucepan, cook sugar, milk and butter to a soft-ball stage (240°); stir frequently while cooking. When mixture reaches soft-ball stage, remove from heat and beat until mixture lightens in color and thickens, approximately 5 minutes. Stir in vanilla, bourbon and pecans. Drop by tablespoons on waxed paper. Yields 3 dozen small pralines.
Cream shortening and sugar; add eggs and beat. Add vanilla flavoring and mix. Then mix in flour and add nuts. Bake at 350° for 25 minutes in 9 x 13-inch greased pan. When cool, cut in squares or long strips.
Sift dry ingredients together; cut in butter. Add raisins. Mix in buttermilk and eggs. Pour into two greased loaf pans. Let stand, covered, for 10 to 15 minutes. Bake at 350° for 1 hour or until done.
Cream butter. Add eggs and vanilla. Combine sugar and flour and add to butter. Stir in chips and nuts. Pour into unbaked pie shell. Bake at 350° for 40 to 50 minutes or until golden brown. Cool about 1 hour.
Heat 1-inch of oil in large skillet. Place a slice of ham, turkey and Swiss cheese onto one slice of bread. Cover with another slice of bread. Slice sandwich in half, diagonally. Dip each half into batter to cover. Carefully place sandwich into hot oil. Cook, turning, until golden brown. Remove from oil and drain. Sprinkle with powdered sugar and serve.
Parboil broccoli and layer in a buttered 13 x 9-inch pan. Mix soup, mayonnaise, lemon juice and curry powder. Pour half over broccoli. Lay chicken breasts (cut in strips) over mixture. Pour on remaining sauce. Top with cheese and bake at 350° until brown and bubbly.
Mix all ingredients well except for the bananas and vanilla wafers. Cook on low heat until thick enough for filling. Line bottom of dish with vanilla wafers. Slice bananas to cover the wafers. Pour 1/2 of the filling over the wafers and bananas. Repeat with second layer.
Drain pineapple in measuring cup; add water to make 2/3 cup and set aside. Cut chicken in strips; brown in oil. Stir into reserved liquid, sugar, cornstarch, vinegar, soy sauce, ground ginger and garlic powder. Pour liquid into skillet with chicken. Add frozen vegetables and pineapple. Bring to boil; simmer for 5 minutes. Serve over cooked rice.
Wash dried apricots or fresh apricots. Add canned apricots. Add brown sugar. Boil all at low heat and covered for about 20 minutes. Cool slightly. Cut mixture finely.
Mix all ingredients well, adding buttermilk as needed. Do not add oil or fat to batter. Grease or oil baking pan. Add batter to pan and bake in preheated 400° oven until golden brown, usually about 30 minutes. This recipe has made for a happy marriage for 51 years. Try it.
Preheat oven to 350°. Cook chopped broccoli in about 3/4 cup water until almost tender. Drain. Fold mushroom soup into broccoli. Heat until soup begins to boil. Add 2 to 3 tablespoons sherry wine and salt and pepper to taste.
Brown hamburger and onion; add to boiled and drained Creamettes. Add tomato soup and peas (drained). Simmer until warm and serve.
Combine dry ingredients in large bowl. Separately combine milk, pumpkin, egg and oil. Add to flour mixture, stirring just until moistened. Pour 1/4 cup batter on griddle for each cake. Cook until bubbly and appears dry. Turn and cook 2 to 3 minutes.
Peel and thinly slice potatoes and onions. Put half of the ham, potatoes and onions in crock-pot. Sprinkle with salt and pepper to taste, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook on low 8 to 10 hours or high, 4 hours.
Beat sugar and butter together. Add eggs, mix well. Add flour, cocoa and salt. Stir in vanilla and nuts. Pour into greased 9-inch pie pan. Bake 25 to 30 minutes in 350° oven. Serve with whipped cream and strawberries if desired. Yields 6 servings.
In skillet, brown hamburger and Accent. Drain and set aside. In another skillet, put 1 teaspoon oil. Add cabbage and onion; stir constantly until done. Mix with hamburger. Beat egg in small bowl. Take egg wraps and put about 2 tablespoons hamburger mixture in each wrap. Fold like you would a napkin. With finger, dip in egg and run finger around edge to seal. Fry in deep-fryer.
Mix applesauce with dry jello. In a large square cake container, place 6 graham crackers, side by side. Spread small amount of applesauce on top. Use 6 more crackers on top of applesauce, layering until you have 6 layers. End with applesauce on top and sides. Cover completely with Cool Whip. Refrigerate at least 24 hours before serving. Keep in refrigerator.
Mix flour, baking powder and salt. Mix in fat with fork until crumbly. Add milk. Mix enough to wet the dry ingredients. Drop dough from tablespoons on greased baking pan. Bake at 450° (very hot oven).
Saute hamburger and onion in olive oil until brown, then transfer to large size crock-pot or any large cooking pot with lid. Add all other ingredients (clean and slice mushrooms); cover and cook slowly 12 to 24 hours. The longer it cooks, the better the flavor. This quantity yields 14 to 16 portions served over cooked noodles. Freeze leftover sauce.
Mix well in large bowl the sugar, margarine and Crisco. Add egg yolks (one at a time) and strawberry preserves. Mix in small bowl 1 cup flour, baking powder, cinnamon, ginger, cloves and nutmeg. Add to creamed mixture of sugar, margarine, Crisco and egg yolks. Mix well in large bowl candied mixed fruit, raisins, pecans, walnuts and 1 cup flour. Add to creamed ingredients.
Knead together flour, butter and sour cream. Refrigerate overnight. Separate dough into 3 parts. Roll out thin. Spread with layer of each remaining ingredients. Roll up and place on greased cookie sheet. Bake at 350° until golden brown about 30 to 45 minutes. Cool and cut diagonally into 1 or 2-inch pieces. Sprinkle with confectioners sugar.
Add all ingredients. Put a layer of mix and tortilla shells and put American cheese on top. Cook for 45 minutes.
Heat oven to 375°. In small bowl, combine bread crumbs with oil. Stir in cheese. In another bowl, lightly beat together egg and water. Dip veggies into egg mixture, letting excess drip off, then coat with bread crumbs. Place on baking sheet. Bake for 20 to 25 minutes until crust is crisp and veggies are tender. Place on serving platter; garnish with tomatoes. Serve with favorite dip. I serve with cheese dip or Ranch dressing.
Combine first 3 ingredients in an 11 x 7 x 1 1/2-inch baking dish. Add tenderloins. Cover and refrigerate 2 hours, turning occasionally. Remove from marinade and throw away marinade. Place on rack in a shallow roasting pan. Bake at 325° for 45 to 50 minutes. Serve with mustard sauce.
Heat oven to 350°. Combine first 9 ingredients in large bowl, stirring well. Pour into greased and floured 8-inch square pan.
Blend together and bake in greased pan about 25 minutes. Toss in powdered sugar.
Mix together water, sugar and cornstarch and cook until clear. Remove from heat and add jello; cool. Place strawberries in pie shell. Pour mixture over strawberries. Refrigerate to cool and top with Cool Whip.
Mix ingredients and bake in a greased iron skillet for 45 minutes at 375°. Sprinkle cheese lightly on top of bread and bake an additional 15 minutes.
In a small saucepan, combine orange juice, green onions, 1 tablespoon white wine vinegar and pepper. Stir and set aside. In a large saucepan, combine water, honey and 1/4 cup white wine vinegar. Bring to a boil. Add asparagus and cook until tender and crisp. Don't overcook.
In large bowl with mixer on medium speed, beat cream cheese, sugar, pumpkin and spices until mixed. Beat in eggs and vanilla. Pour into the ginger snap crust. Bake 40 to 45 minutes or until center is almost set. Cool at room temperature. Cover and refrigerate 3 hours or overnight.
Brown meat thoroughly, drain off grease. Add rest of ingredients, mix thoroughly. Simmer at least an hour or two, but the longer it simmers, the better it is.
Tie brisket into neat shape. Place in very large kettle with water and the next 4 ingredients. Cover and bring to boil over high heat. Reduce heat to low and simmer for 10 minutes. Uncover and skim off any foam. Re-cover and simmer for about 4 hours, until fork-tender. Taste cooking water. If it's not too greasy and/or salty, add cabbage. Cover and add about 2 inches of lightly salted water. Cover and boil for 15 to 20 minutes. Drain. Arrange corned beef and cabbage on heated platter. Serve with boiled potatoes. Serves 6 to 8.