HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place vinegar in 3-cup mixing bowl. Add enough milk to make 2 cups. In separate bowl, combine flour, sugar, salt, baking soda and baking powder. Add margarine, seed and raisins. Mix together lightly with fork. Add milk mixture, stirring with a fork, but do not overmix; this is important. Put batter into greased loaf pan or 8-inch cake pan. Pour melted margarine over top; sprinkle with 2 teaspoons sugar. Bake at 375° for 10 minutes. Lower to 350° and bake 55 to 60 minutes or until it tests done.
Fill tall glasses with hot Amaretto. Add large spoonful of whipping cream, then add chocolate sauce or fudge. Bottoms up!
Mix eggs, water and oil together. Mix all dry ingredients together. Cut sour cream into dry mixture, then mix in the wet ones. Pour into greased and floured Bundt pan. Bake at 350° for 1 hour and 15 minutes.
Preheat oven to 325°. Mix cake mix, pudding mix, oil, eggs and milk. Pour into greased and floured tube pan. Bake 1 hour. Remove from pan and pour topping over the top of the warm cake.
Wash beans and soak 24 hours. Drain. In large Dutch oven, add beans, water, ham, onion, garlic and tomatoes. Cover and boil. Reduce heat and simmer 1 to 2 hours or until beans are tender. Add tomatoes with chilies. Simmer 30 minutes. Sprinkle with cheese and serve cornbread. Serve generously with love and affection. Sure to bring you health and prosperity for the new year.
Step 1: Mix flour, melted margarine and nuts. Spread in a 9 x 13-inch pan. Bake 15 minutes at 300°; cool.
Spread bread with butter. Place buttered side down in 13 x 9-inch pan. Top with 2 cheeses and sprinkle with chiles. Beat eggs until frothy. Add remaining ingredients and mix well. Pour over casserole. Cover and chill overnight or at least 4 hours. Uncover and bake at 325° for 50 to 55 minutes or until lightly browned. Let stand 10 minutes before serving. Yields 6 to 8 servings.
Mix the flour, butter and walnuts. Pat in a 9 x 13-inch glass baking dish. Bake at 325° for 20 minutes. Let cool.
Peel potato and boil until soft. Drain; run through ricer. Cool slightly. Add vanilla and enough powdered sugar to make pie dough consistency. Roll out between wax paper. Spread with peanut butter. Roll up like jelly roll; slice.
Preheat oven to 325°. Grease bottom of two 8-inch cake pans. Line bottom of pans with wax paper. Grease and flour waxed paper and sides of pans.	Mix cake by directions on box.	Add jam, raisins and nuts. Mix well. Pour in pans. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Turn out on wire racks. Remove wax paper and cool completely.
Preheat oven to 350°. Make crust by mixing pretzels, pecans, butter and sugar. Press mixture into 9 x 13 inch pan. Bake for 8 - 10 minutes, remove from oven and let cool. Mix cream cheese, cool whip and powdered sugar. Spread on cooled crust and refrigerate for 30 minutes. Mix boiling water and Jello; add strawberries to Jello, stir well and pour on top of cream cheese. Refrigerate for at least 2 hours before serving.
Fry ribs on all sides until brown in shortening. Put them in a roaster. Mix flour, mustard, salt, pepper, cloves, ketchup, water and pickle juice together. Slice or dice onion over ribs, them pour everything over ribs and onions. Cook until the ribs are tender about 1 hour at 275°. Cook slowly. Be careful not too cook dry.
In a large skillet, season ground beef with seasoned salt, black pepper and garlic powder. Cook, drain and set aside. (Form meatballs before cooking, if desired.)
Puree bananas (1 cup). Cream together the butter and sugars. Beat in bananas, eggs and vanilla. Combine flour, soda, cinnamon and salt; beat dry ingredients into banana mixture. Fold in peanut butter chips, nuts and raisins. Drop by spoonfuls onto greased cookie sheet. Bake at 375° for 12 minutes until brown. Cool. Makes 4 dozen.
Mix dry ingredients. Mix shortening, brown sugar and white sugar. Beat eggs; mix into sugar. Mix dry ingredients with sugar, shortening and eggs, then add oatmeal, Rice Krispies and coconut. Bake at 325° to 350° for 12 to 15 minutes.
Mix pumpkin, milk, sugar, eggs, salt and pumpkin pie spice. Grease and flour 9 x 13-inch glass pan. Pour mixture into glass pan. Sprinkle cake mix over mixture. Pour 1 cup melted butter on cake mix. Sprinkle on nuts. Bake at 325° for 60 minutes.
Combine dry ingredients; blend margarine and lard into dry ingredients as you would for pie crust. Add currants. Make a well in the center; add beaten eggs and milk to well. Form a ball of dough. When all the dough has formed and the bowl is clean, break off smaller pieces and roll to 1/4-inch thickness. Cut in circles and fry on electric griddle at 300°. Fry on one side for 3 minutes, then flip once and fry until brown. Cool on racks. Bag in plastic. Makes 6 dozen.
Cream butter and shortening. Add flavoring and sugar. Add ice water. Add flour. Add nut meats. Make into small finger rolls. Put on baking sheet. Bake at 325° for about 40 minutes or until light brown. Roll in confectioners sugar.
Cook beef until browned and drain off grease. Add spaghetti sauce and heat thoroughly.
Put sugar, salt and shortening in bowl. Add 1 cup boiling water. Soak yeast in 1/4 cup warm water. Add well beaten egg to yeast mixture. When other bowl is cool, add yeast and egg. Then add 3 1/2 cups flour. Mix, then put in refrigerator. Let rise. Let stand out about 10 minutes. Make into buns and let rise about 1 1/2 hours. Bake at 350° to 375° for about 15 minutes. Brush with butter.
Prepare rice according to package. Brown sausage. Remove from skillet and saute celery and onion. In large bowl, combine soups and milk. Fold in rice, sausage, celery, onion and croutons. Spoon into a greased 9 x 13-inch baking dish. Bake at 350° for 45 minutes.
Brown hamburg. Take out of skillet and put onions in to saute. Put rest of ingredients in baking dish and mix. Bake at 350° for 1 hour.
Chop the hard-boiled eggs finely. Mix all ingredients until creamy. Shape into small balls. Chill well before serving. Yields 60 balls.
Combine graham cracker crumbs and confectioners sugar. Melt margarine and add to graham cracker mixture. Mix together well and press 1/2 of mixture in a 9 x 13 -inch pan. Set remainder aside. After preparing Dream Whip according to directions on package, add cream cheese and beat together until well blended. Spread 1/2 of Dream Whip mixture over graham crackers in pan. Set remainder aside. Spread blueberries on Dream Whip mixture. Spread remainder of Dream Whip mixture over blueberries. Sprinkle remainder of graham cracker mixture over Dream Whip mixture and press lightly. Cover. Refrigerate for at least 4 hours before serving.
In a 5 quart Dutch oven, add the above ingredients. Bring to a boil, then lower heat and simmer 2 hours, stirring often.
Mix cornmeal, biscuit mix and baking powder in a large bowl. Add milk, eggs, honey and oil. Stir until dry ingredients are moistened. Pour into an 8-inch square microwave-proof baking dish. Cook on 50 for 10 minutes. Rotate dish if bread seems to be rising unevenly. Cook on High 2 to 4 minutes or until bread tests done. Remove from microwave and let stand 5 minutes. Serve warm.
Melt chocolate and butter. Mix flour with baking powder and salt. Beat eggs well; gradually beat in sugar. Blend in chocolate and vanilla. Mix in flour mixture. Add nuts. Spread in greased 8-inch square pan. Bake at 350° for 25 minutes. Cool. Cut into 20 brownies.
Crush Oreo cookies in bag. Set aside. Mix pudding. Line bottom of a 13 x 9 x 2-inch baking pan with crushed Oreo cookies, reserving about a handful. Pour pudding mixture on top of crushed cookies. Work fast so that pudding mixture will still be liquidy in order to soften cookies.
Use small, tender pods of okra, cut with as much stem as possible. Wash and drain. Prick okra and pack into clean jars. Place a small bunch of green dill in each jar with the okra. Boil water, vinegar and salt together until salt is dissolved. Fill jars with boiling hot brine. Put on cap, screwing the band firmly tight. Process jars 5 minutes in boiling water bath.
Melt butter in hot milk, pour over bread crumbs, mix well. Add to squash. Beat eggs and add to mixture. Pour in baking dish. Bake at 350° for 25 to 30 minutes. May cover top with buttered crumbs.
Mix dry ingredients in 2-cup glass bowl. Stir in water. Cook on Full power 1 1/2 minutes, stirring every 30 seconds with whisk. Blend in butter. Cook on Full power 30 to 45 seconds at a time, whisking as you go, until thick. Blend in vanilla. Makes 1 cup topping. Sauce thickens quickly near the end.
Mix the first 5 ingredients in a bowl. Add the radish slices and marinate for 3 hours. Place the asparagus on the salad greens. Drain the radishes, keeping the marinade. Place the radishes on the asparagus and serve with the marinade.
Combine pineapple and sugar in saucepan. Boil for 5 minutes. Add cream cheese. Stir until melted. Soften gelatin in cold water. Stir into pineapple mixture. Cool. Fold in Cool Whip and nuts. Pour into baking dish or salad bowl.
Combine all ingredients in saucepan; cook slowly, stirring constantly to 230° or to stiff ball stage.
Mix dry ingredients and add to liquids. Use amount of water to make batter that will stay on fish.
Cream together butter, peanut butter, white and brown sugar and egg. Mix dry ingredients together. Add slowly and mix. Bake at 375° for 6 minutes.
Combine concentrates and water; add grenadine. Chill thoroughly. Pour mixture into large punch bowl; add ice. Slowly add carbonated beverage. Garnish with orange slices, if desired.
Combine the flour and baking soda in a large bowl. Stir oil, molasses and hot water in small bowl. Mix well. Add to flour mixture in large bowl and stir until thoroughly combined. Place the batter in a lightly oiled 8-inch round cake pan. Bake in a preheated oven at 375° for 25 to 30 minutes or until done.
Bake chicken breasts in 1 stick of margarine for 1 hour at 350°. Dice. Dice and saute onion in 1 stick of margarine. Add soups, undiluted. Add diced chicken and simmer for 15 minutes. Serve in baked party pie shells.
Heat oven to 375°. Halve zucchini. Clean out pulp and seeds. Brush zucchini with melted butter. Sprinkle lightly with salt and pepper. Place cut side down in shallow baking pan. Add a little water and cover with foil. Bake about 20 to 25 minutes, until almost tender. While zucchini bakes, brown meats. Pour off all but 2 tablespoons fat. Add onion; cook until tender. Add remainder of ingredients to the meat mixture. Turn zucchini halves hollow side up. Spoon mixture into zucchini. Bake 35 to 40 minutes. When almost done, top with Mozzarella cheese.
Put skinless, boneless breasts in glass casserole. Mix ingredients together and pour over chicken. Cover with foil; cook 50 minutes at 350°. Remove from oven; put drained pineapple chunks and green pepper slices in; bake, uncovered, for 30 minutes. Serve over rice.
In casserole dish, put chicken. Mix soup and milk together and pour over chicken. Mix together stuffing mix and about 1 1/2 cups of broth. Spread over other mixture and bake at 350° for 30 minutes.
Mix sweet milk, sugar and Crisco together. Put on stove and let come to a boil. Take off and cool. Add one yeast cake. When yeast has dissolved, add 4 cups of flour. Set in warm place. Let rise until it doubles.
Melt cream cheese, butter and milk together. Add green chilies and corn. Put in oven for 30 minutes at 350°. Serve with enchilada casserole and Mexican cornbread.
Mix dry ingredients together. Add milk and cook until thickened. Serve on hot biscuits or toast and butter.
Take 1/4 cup sugar and brown it. Add 1/4 cup water. Let cook to a thick syrup. Add 2 1/4 cups sugar, the sweet cream, butter, Karo syrup and vanilla. Stir and bring to a boil. Cook to 238° to 240°, or until a soft ball forms when dropped in cold water. Take off; put in cool water. When cool, beat until thick. If too thick, you can add a little water or milk. Use recipe for 1, 2, 3 or 4 layers.
Saut bell pepper, onion and celery in butter until tender. Add crawfish tails, green onions, parsley and seasonings. Thicken with cornstarch if needed. Place half of pie crust in pan and fill with cooled mixture. Place top crust on pie. Cut two 1-inch long slits in top crust. Bake at 450° for 10 minutes. Then lower temperature to 375° and bake for 35 minutes or until crust is golden brown.
Melt butter. Slice 2 lemons thinly. Squeeze juice from other 2 lemons. Combine all ingredients with shrimp in Pyrex dish. Cover tightly and bake at 350° for 45 minutes. Serves 5 to 6.
Mix pudding and milk; add sour cream. Fold in 1/2 of Cool Whip (save the other half for top). Layer vanilla wafers, pudding and bananas. Makes 1 large pudding.
Run the cabbage, bell peppers and onions through a food chopper. Pour the pickling salt over this mixture. Mix well and let stand for two hours.
Make cake mix as directed on package and bake. Punch holes in top. Pour on Eagle Brand milk and coconut cream while hot. Cool completely. Spread on Cool Whip and sprinkle coconut. Chill overnight or a day.
Follow directions on cake mix package. Bake in 13 x 9-inch pan. Don't let cake cool completely. Poke holes all over cake top and before cake is cool, drizzle Eagle Brand milk over top. Use end of a wooden spoon to make holes in cake (if holes are too small, milk will not go through). After cake is completely cooled, spread with caramel topping using the whole jar. Spread Cool Whip on top of caramel topping. Sprinkle Heath bars on top of Cool Whip and refrigerate.
Preheat oven to 350°. In large bowl, thoroughly blend sugar and cocoa powder. Add vanilla and salt and blend well. Blend in margarine. Add eggs and evaporated milk and blend well. Mix in pecans. Pour into pie shell and bake for 45 to 50 minutes. The pie will puff up and the top will crack when it is done. Makes 1 (9 or 10-inch) pie.
In a 3 quart casserole dish-layer potatoes, corn, onions and ground beef, seasoning each layer with salt and pepper. Pour tomatoes over all. Cover and bake at 350° for 1 3/4 hours or until tender. Serves 6 people.
Preheat oven to 225°. In large bowl, combine pecans, walnuts, dates, pineapple, cherries, condensed milk and coconut. Mix with hands. Turn into greased and floured 10-inch tube pan. Bake until no milk oozes out of cake when pressed with finger, about 1 1/2 hours. Decorate with reserved pecans and cherries, if desired. Let cool. Turn out on plastic wrap and wrap snugly, then wrap snugly in foil. Store in refrigerator or freezer about 1 month before serving. Makes one 10-inch tube cake.
Grease and flour large cookie sheet. Cream brown sugar and margarine with eggs. Add hot coffee; stir well. Add dry ingredients (flour, salt, cinnamon, baking powder and baking soda). Pour batter into large, greased cookie sheet. Sprinkle with choice of chocolate chips, raisins and nuts.
Cream butter until fluffy. Add sugar, one cup at a time, add 12 eggs, one at a time, cream well after each addition. Add baking powder and vanilla. Add 5 cups of flour, one at a time, add milk and beat well. Save 1 cup flour for fruit mixture. Chop fruit and put into large bowl, add remaining 1 cup flour, mix well. Pour batter over this mixture. Line pans with foil and grease. Use 2 tube pans or 1 tube pan and small pan. Bake at 250° for 3 hours.
Dissolve jello in hot water. Add orange and lemon juices. Chill until syrupy. Add persimmon pulp and chill until firm. Serve on a slice of pineapple.
Combine first 6 ingredients. Layer potatoes in lightly greased 13 x 9 x 2-inch baking dish, brushing each layer with butter mixture. Bake at 425° for 40 minutes or until potatoes are tender. Sprinkle with cheese. Bake an additional 5 minutes or until cheese melts.
In medium bowl, whisk flour with ground ginger and salt. In a large bowl, using an electric mixer, cream butter and sugar until light and fluffy. Using a wooden spoon, gradually beat in the dry ingredients. Stir in the crystallized ginger until well distributed. Gather dough into ball. Cut into quarters and pat into 4 individual balls. Wrap each ball in wax paper and refrigerate 1 hour until firm. Roll out on lightly floured board. Cut with cookie cutter. Place on 2 ungreased cookie sheets one inch apart. Bake at 325°. After 6 minutes switch cookie sheets in oven. Bake until golden. Remove to wire rack.
Combine sugar, corn syrup and water. Stir over heat until mixture dissolves. Cook without stirring until syrup reaches light crack stage (270°). Pour syrup slowly over egg whites. Beat constantly until mixture holds its shape. Add chopped nuts, candied cherries and vanilla. Drop by teaspoonful onto buttered sheet. Garnish with candied cherry halves.
Using mallet, pound flour into both sides of steak. Saute steak in butter in large skillet over high heat. Quickly brown both sides. Place steak in large pot. Arrange vegetables on steak. Add skillet drippings, consomme and seasonings. Simmer, tightly covered, for about 1 1/2 hours or until meat is tender. Serve over rice or broad noodles. Yields 4 servings.
Preheat oven to 350°. Grease bottom of 13 x 9 x 2-inch pan. Prepare and bake brownies following package directions. Remove from oven. Sprinkle marshmallows on hot brownies; return to oven. Bake 3 minutes longer.
Beat eggs until light. Add sugar, oil and pumpkin. Beat well. Add sifted dry ingredients with water to egg mixture. Bake in 3 loaf pans in 350° oven for 60 to 70 minutes or in 6 tea size loaf pans about 50 to 60 minutes.
Combine apples and sugar and let stand. Beat eggs slightly. Beat in oil and vanilla. Combine sifted flour, baking soda, cinnamon and salt. Stir in alternately with apple-sugar mixture. Stir in nuts. Pour into greased oblong pan, 13 x 9 x 2-inch. Bake at 350° for 1 hour. Let cool. Frost if desired with lemon frosting.
Cream together sugar, Crisco and oleo. Add eggs one at a time and beat thoroughly. Add flour, 7-Up and flavoring. Beat for 5 minutes. Cook at 300° for 1 hour and 15 minutes.
Beat eggs with a fork in a large bowl. Mix in the tomato paste, onions, bread crumbs, Worcestershire sauce, shoyu sauce, salt and pepper.
Soften ice cream; mix with pumpkin and honey. Add spices and pecans. Mix together well in large mixing bowl. Pour into shell; freeze overnight. Set out ten minutes before cutting. Top with Cool Whip.
Stir together the gelatin and boiling water to dissolve. Add cold water. Chill until partly thickened. Cut oranges into wedges and remove seeds. Don't peel. Put oranges and cranberries through a food chopper or chop in blender. Add sugar and celery. Add to partly thickened gelatin mixture. Turn into a mold. Chill until firm, 3 hours or more. Makes 12 servings.
1. Bake cake as directed in a 13 x 9-inch pan. Let cool.
In a large skillet, brown ground beef and onion; drain. Stir in tomatoes, beans, uncooked rice, green pepper, chili powder, garlic salt, 1/2 cup water and 1/2 teaspoon salt. Bring to a boil, then reduce heat. Cover and simmer for 20 minutes. Top with cheese, then sprinkle crushed corn chips around edge.
Cook green pepper until tender. Add hamburger and remaining ingredients, except macaroni. Simmer for 10 minutes. Cook macaroni for 12 minutes; add to hamburger mixture.
Beat the butter until creamy, gradually beating in the lemon juice and rind. Serve with meat or fish.
Combine all ingredients. Refrigerate until solid. Roll 1/4-inch thick on floured surface. Cut in your favorite shapes. Bake at 350° for 10 to 12 minutes. You may sprinkle with colored sugar before baking or frost with powdered sugar frosting when cool.
Cook pasta according to package directions. Meanwhile, steam spinach in a large saucepan, covered, until wilted. Drain and squeeze out moisture. Chop finely, then crumble with fingers to separate chopped leaves.
No baking! Kids can help! Take one Oreo and put icing on the back of one side. Push 1 fudge-striped cookie (stripes pointing up) against it. Spread icing on the bottom of a gum drop and place on top of the Oreo. Dip the large end of the candy corn in the icing and put on the front side of the gum drop (pointing down). You and the kids finish treating yourself on the extra goodies.
Mix ingredients well. Spread in a 9 x 13-inch pan. Do not cover. Bake for 1 hour at 350°.
Combine and bake in unbaked pie shell at 350° for about 1 hour.
Dissolve jello with 2 cups hot water. Add bananas, strawberries and pineapple. Pour 1/2 of mixture into flat dish and let congeal (about 30 minutes). Spread sour cream and then pour remaining mixture on top. Put in refrigerator.
Thoroughly blend yogurt, horseradish and orange juice. Season with salt, pepper and sugar. Serve with beef or seafood. Yields 1/4 cup.
Mix cereal, flour, brown sugar, cinnamon, baking powder and baking soda in large bowl. Stir in remaining ingredients just until moistened. Spoon into medium size muffin tins with only bottoms greased. Bake at 400° until golden brown (18 to 22 minutes). Makes 12 muffins.
Melt 3/4 stick Parkay. Add sugar, eggs, cream or milk and sweet potatoes (drained). Mix in blender. Put in buttered casserole dish. Top with mixture of Parkay, brown sugar, corn flakes and chopped nuts. Bake at 400° for 20 minutes. This is very special!!
Cream first 6 ingredients. Mix salt, soda and cream of tartar into flour. Blend into creamed mixture. Take balls the size of walnut. Roll until round. Roll in granulated sugar. Flatten with glass dipped in water, then in sugar. Bake at 350° for 10 to 15 minutes until lightly brown on edges. Remove from baking sheet at soon as done. (I use Pam in the pan. These are delicate and burn easily.)
Mix butter with stuffing. You may add broth from chicken. Press into casserole dish. Mix soup, milk and onion over medium heat. Add chicken. Pour over stuffing mix and bake at 425° for 25 minutes.
Slice cookie dough in rounds and press on round pizza pan. Bake according to package. Combine 1/2 cup sugar and cream cheese; beat until smooth. Spread on cooled crust.
Cook potatoes in a large pot 20 to 25 minutes until tender; drain and return potatoes to pot. Add butter and mash. Stir in 1 1/4 cups cheese, milk, sour cream and eggs until blended. Then add 3/4 cup scallions, 1/2 the crumbled bacon, salt and pepper. Spoon into a 3-quart baking dish; sprinkle with remaining cheese and bacon. Bake uncovered at 350° for 40 minutes. Sprinkle with remaining scallions.
Heat butter and soup in saucepan. When it is thoroughly heated, add the sour cream. Remove from heat and add onions and cheese. Put the potatoes in a 2-quart buttered baking dish and gently mix in the soup mixture. Bake 45 minutes at 350°.
Fry meat, onion, garlic, salt and pepper. Add tomato paste, tomato sauce and chopped mushrooms. Cook for awhile. Cook noodles. Put in layers in a 13 x 9-inch pan: noodles, then meat sauce, then cheese. Repeat layers. Bake at 350° for 30 minutes.
Boil 3 cups sugar, syrup and hot water until spins thread. Pour into beaten egg whites while continuing to beat. Cook 1 1/2 cups sugar and 3/4 cup water until spins a thread. Pour into mixture and beat to peaks. Cool completely. Knead with confectioners sugar until right consistency. Roll out; spread with peanut butter. Roll, chill and slice.
Combine flour, oats, walnuts, cinnamon, baking powder and salt. Beat brown sugar, egg whites, oil, puree and vanilla until blended. Reduce speed on mixer to low and add flour mixture. Drop by tablespoon on cookie sheet. Bake 8 minutes in 375° oven.
Mix together butter and brown sugar and cook until it boils. Boil slowly for 12 minutes, stirring constantly. Pour into greased 9	x 12-inch Pyrex dish or container. Put a couple of	Hershey bars on top and spread over entire mixture or chocolate chips can be used. You can also put in chopped nuts before pouring into pan, if desired.
Place in pan and cook on low heat, stirring until sugar has dissolved. When it bubbles, cook at least 15 minutes. Remove from stove. Add 1 small package strawberry jello. Stir until dissolved. Cool; put in jars. Refrigerate or freeze. Makes 2 (12 ounce) jars or 1 (18 ounce) jar.