HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together dry ingredients (flour, baking powder and salt); set aside. Mix eggs, 2 cups sugar, orange juice, vanilla and oil, then mix with dry ingredients. Peel apples, cut into small pieces for inside of cake. Add 1/2 cup sugar, nutmeg and cinnamon. (Save some to sprinkle on top of cake when it is done.) Bake 1 hour at 300°.
Spread cherry pie filing in 8 x 12-inch pan. Sprinkle with dry cake mix. Drizzle with melted margarine. Bake at 350° for 45 minutes.
Wash spinach well; remove stems. If leaves are big, tear up some. Cook bacon; crumble. Cube pears. Mix the next 6 ingredients and refrigerate. Do all this a day ahead if you like, but pour a little dressing over the pears.
Combine first 7 ingredients in a medium bowl; set aside. Combine egg and hot sauce; stir in buttermilk. Pour into first seven dry ingredients, stirring just to mix. Stir in onion and corn (do not overmix batter). Drop batter by tablespoonfuls into deep, hot oil (350°); cook only a few at a time, turning once. Fry 3 minutes or until golden brown. Drain on paper towels. Yields 3 dozen.
Crumble breads. Add 3 cups boiling broth. Cover; let stand 5 minutes. Add all other ingredients. Pour into greased baking dish. Bake for 1 hour at 400°.
Put all ingredients in crock-pot and cook until beans are done. Serve over cooked rice.
About 1 hour ahead, set out eggs. When ready to make cake, heat oven to 400°. Grease waxed paper, then line bottom of jelly roll pan (paper-buttered side up). Sift flour, sugar, baking powder, cocoa and salt together 3 times. Separate eggs. Beat yolks and add flour mixture. Add vanilla. Beat whites until stiff and fold into flour mixture. Turn into pan. Bake 12 minutes or just until cake springs back when gently touched.
Let jello set and beat with beater. Add pineapple, rice and whipped cream; fold in. Add sugar and vanilla to cream.
Make a crust of margarine, flour, and nuts. Put in bottom of 9 x 13 inch pan and bake at 350° for 20 minutes; let cool. Cream together cream cheese, powdered sugar, and 1 c. Cool Whip. Spread over cooled crust. Mix pudding and milk; when thickened, spread over the top. Cover all with Cool Whip and sprinkle with coconut and more nuts.
Combine water and 2 tablespoons picante sauce in a large shallow dish. Place tortillas in mixture; let stand 5 minutes and drain. Brown ground beef and onions; drain. Stir in salt, pepper, cumin, chili powder, olives and 1/4 cup picante sauce; simmer meat mixture 5 minutes. Melt butter in saucepan over low heat, stirring constantly, until thickened and bubbly. Remove from heat and add sour cream. Place 1/2 of tortillas in a 13 x 9-inch baking dish. Pour 1/2 of sour cream sauce over tortillas. Spoon 1/2 of meat mixture over sauce. Sprinkle 1/2 of cheese over meat mixture. Repeat layers. Bake at 375° for 25 minutes. Yields 8 servings.
Make white sauce of butter, flour and milk. Slowly add small amount of sauce to eggs and stir into remaining sauce. Add next four ingredients to mixture. Fold egg whites into mixture. Bake in casserole or individual baking dishes at 325° for 45 minutes.
Cook chicken. Mix chicken with cream of chicken and sour cream. Mix crackers with butter and pour on top of chicken mixture. Bake at 350° for 30 minutes.
Combine squash, butter, Tang, salt and pepper. Cook as directed on package. Stir in pecans.
Blend cake mix, butter and 2 eggs until smooth. Spread into lightly greased 9 x 13-inch oven-safe pan. Beat well the cream cheese, powdered sugar and remaining 2 eggs. Spread on top of cake mixture. Bake at 350° (325° for glass pans) for 35 minutes.
Thoroughly clean potatoes; peel a 1-inch ring from the middle of the potatoes (only one strip). Dip potatoes into oil, then place in baking pan. Sprinkle 1 teaspoon of onion and 1 teaspoon of dried rosemary on each potato. Salt to taste. Bake at 375° for 1 hour. Poke potato for doneness. May need more time.
Mix sugar, cocoa and eggs. Melt butter. Cool and add flour and butter to sugar mixture, then add vanilla. Mix and bake in 350° oven in 8-inch square pan for 15 to 20 minutes.
Heat oven to 350°. Grease 8-inch pie plate. Beat eggs and blend in sugar and butter.
Mix 1/2 c, white sugar with cinnamon. Set aside. Pull biscuits apart. Dip in margarine, roll in cinnamon and sugar. Layer in bunt pan over lapping biscuit half. Sprinkle some of the raisins, pecans and brown sugar over biscuits. Repeat layers until you have used all the biscuits.
Melt butter or margarine in large, heavy pot or kettle. Saute onion and garlic until lightly browned. Add water, pepper, celery, okra, shrimp and rice. Simmer gently for 30 to 40 minutes or until vegetables and shrimp are cooked. Add tomatoes. Blend flour, file powder or thyme, pepper sauce and Worcestershire sauce with clam juice. Add to gumbo, stirring until smooth. Add crabmeat and pimiento. Taste for flavor; add additional seasonings if necessary. Serve with additional cooked rice, if desired. Makes 6 to 8 servings with 148 calories per serving.
Grind up sausage and cook down with ground meat; drain. Mix all ingredients together and bake at 350° for 90 minutes.
Pour mix over crackers and stir. Bake for 1 hour at 200°. Stir every 15 minutes.
In a 2-quart saucepan, combine sugar, milk, salt, cocoa and margarine. Bring to a boil and cook 1 1/2 minutes. Remove from heat and stir in peanut butter. When smooth, stir in oatmeal and vanilla. Drop by teaspoonfuls onto waxed paper lined pan. Yield: About 2 dozen.
Mix all ingredients together. Pour into casserole dish and bake at 350 until done.
Combine chocolate crumbs and butter. Press in pie tin. Bake 8 to 10 minutes in 325° oven over low heat. Melt marshmallows and half and half. Cool mixtures. Add creme de menthe and creme de cacao. Fold in whipped cream and coloring, then pour mixture into pie shell. Sprinkle a few crumbs on top and chill.
Add these ingredients and mix well. Cover and cook over high heat until water is boiling. This should bake 5 to 10 minutes. Lower heat and simmer, covered, for 30 minutes or until beans are completely tender and sauce has thickened somewhat.
Mix cream cheese, sour cream, butter, lemon juice, mayonnaise, salt and pepper. Spread on a pizza pan. Layer lettuce, green onions, tomatoes and Cheddar cheese. Sprinkle on taco seasoning mix. Serve with Doritos or Tostitos.
In bowl, crumble cornbread. Drain beans and spread over cornbread. Layer the remaining ingredients. Blend mayo and pickle juice. Spread on top. Refrigerate. Toss before serving.
Mix and spread on cookie sheet. Bake at 350° for 10 minutes. Will be crumbly, spread 3/4 of crust in 9 x 12 pan.
Beat eggs slightly. Add remaining ingredients and place into unbaked pie shell. Bake at 450° for 20 minutes. Reduce heat to 350° and bake 15 to 20 minutes. Bake until done. Remove when golden brown.
Cook spaghetti according to package directions. Add 1 tablespoon butter. Add dash of salt. Drain spaghetti. Slice mushrooms; fry in second tablespoon of butter. Pour mushrooms over spaghetti; sprinkle with Parmesan cheese.
Saute rice in butter for 3 to 4 minutes, stirring often until golden. Stir in stock, onion and pimiento. Simmer, covered, 30 minutes until rice is tender and liquid absorbed. Serves 4 to 6.
Bring cranberry juice cocktail, water and pineapple juice to a boil in a large saucepan. Add ground spices. Simmer 3 to 5 minutes. Press 2 to 3 whole cloves into lemon slices. Ladle punch into mugs; garnish with cinnamon stick (stirrer) and clove-studded lemon slice. Drop pat of butter on top at last minute and serve immediately.
Mix butter and sugar and let cool. Add beaten eggs, vanilla and milk. Sift together the flour, baking powder and salt and add to the mixture. Stir in nuts. Spread in a 9 x 13-inch pan that has been greased and floured. Bake at 300° for 25 to 30 minutes. Makes about 4 dozen squares.
Mix together the sugar and cornstarch. Add the warm water; cook until thick. Remove from heat. Add the jello; mix well. Cool. Slice fresh strawberries in baked pie shell (as many as desired). Pour glaze over strawberries. Refrigerate. Served with whipped topping.
Brown sausage and crumble. Beat eggs. Add all ingredients and mix together. Refrigerate 12 hours. Bake at 350° for 1 hour. Serve with fresh fruit and sweet rolls.
In small bowl, beat eggs well. Stir in dates, margarine and sugar. Pour into skillet. Cook until thickened, stirring very often. Remove from heat. Stir in remainder. Chill. Form into balls. Roll in coconut. Yields 3 to 4 dozen.
Heat oven to 350°. In a large bowl, combine all crust ingredients; beat 2 minutes on medium speed. Pour into a greased deep-dish (9-inch) pie pan. Set aside briefly.
In blender container place pitted and peeled avocado, broth, onion, lemon juice, salt and pepper. Puree on high about 10 seconds. In medium bowl combine light and sour creams. Blend avocado mixture into cream mixture. Chill. Serve in chilled bowls garnished with a thin lemon slice or sprinkling of paprika.
Combine first 3 ingredients and shape into small balls. Roll in chopped pecans. Chill. Serve with toothpicks.
Soften gelatin in 1/4 cup water. Combine with cheese, soup, mayonnaise, onion, salt and Worcestershire sauce in medium saucepan, heating carefully until well blended. Remove from heat. Add crabmeat and celery. Pour into mold and chill until firm. Serve on lettuce.
Preheat oven to 350°. Grease 9 x 13-inch pan. Beat eggs until foamy. Add sugar, vanilla and margarine until creamy. Add salt, baking powder and flour. Beat on low speed until well mixed. Add nuts and spread in prepared pan. Bake 20 to 25 minutes until top is light brown. Don't overbake! Cool and cut into bars. Makes two dozen.
Beat butter and sugar to a smooth cream. Stir in the well beaten egg yolks and beat until very light. Sift dry ingredients together 3 times and add alternately with milk to first mixture. Add vanilla and carefully fold in egg whites which have been beaten to a stiff froth. Bake in layers in a moderate oven (350°). Put together with coconut cream icing. Makes a large cake.
Cook first 3 ingredients, stirring often, to slightly firm ball stage. If you have a heavy pan it would help. This sticks very easily. Add	Marshmallow Creme, vanilla and chocolate chips. Stir quickly until well blended.	Add nut meats.	Pour quickly into buttered 9 x 13-inch pan. Let it get firm and cut in squares. This makes a large quantity and is nice and creamy.
Moisten cornstarch with small amount of cold water. Stir in boiling water. Cook until thick and clear.
Drain liquid from 1 jar artichoke hearts into a frying pan. Drain liquid from other jar and save for other uses.
Place Brie on ovenproof serving dish and warm in 300° oven for about 15 to 20 minutes. Melt butter and saute almonds until golden. Remove Brie and pour butter/almond mix over it. Serve with crackers, baguette and sliced cold apples. Serves 4.
Brown meat and drain. Add beans, sauce, onion and salt. Simmer for 5 minutes. Stir in 1/4 pound process cheese spread cubes. Pour into baking dish. Place biscuits on top of casserole. Bake at 375° for 20 minutes.
In large pot, combine all ingredients. If desired, may add chopped green pepper, more onion and chopped mushrooms near end of cooking time. Simmer on stove 1 1/2 hours, stirring occasionally.
Sift together flour, sugar, soda, salt and spices into a bowl; set aside. Combine remaining ingredients in another bowl; blend well, using rotary beater. Add pumpkin mixture all at once to dry ingredients, stirring just enough to moisten. Pour batter into greased loaf pan. Bake at 350° for 55 to 60 minutes. Test with toothpick or cake tester to make sure bread is done. Remove from pan; cool completely.
Toss chicken, mayonnaise mixed with curry powder, salt and grapes in	a medium size bowl. Sprinkle with cashews or peanuts and serve with a cluster of grapes and pita bread.
Mix together warm water, yeast and sugar; when yeast dissolves add oil, buttermilk and baking soda, mix well. Add flour. Put in a covered bowl for a few hours or overnight. Stir, put on floured board and work with hands to form a biscuit. Bake at 450 degrees for 10-12 minutes or until brown. Can be kept up to 2 weeks in refrigerator.
Sift flour and add remaining ingredients. Mix well and knead. Drop by teaspoonfuls on hot greased griddle. Brown on both sides and turn to finish browning. Makes 10 cakes or using 8-inch iron skillet, greased and hot, spread mixture in skillet. Brown on both sides. Cut into pie size serving to serve.
Cook potatoes. Mash with 3 tablespoons margarine. Add milk, salt and pepper. Set aside. Saute onions with remaining margarine and set aside 1/2 of the sauteed onions. Add sauerkraut to other 1/2 of sauteed onions. Cook slowly for 15 minutes. Add water, if needed, to prevent burning.
Place a piece of plastic wrap large enough to cover stuffed onion in a 1 1/2-quart casserole dish. Slice onion crosswise into 3 layers. Place bottom slice of onion on plastic wrap. Place butter in a 4-cup glass measure; microwave at High 20 seconds to melt. Stir in salt, pepper, stuffing mix and beef broth. Place a little less than 1/2 of the stuffing mixture on onion slice in casserole. Add center slice of onion. Top with most of remaining stuffing mixture, reserving 1 tablespoon. Top mixture with third onion slice. Spread remaining stuffing mixture over onion; pull up corners of plastic wrap and tie with string. Microwave at High 6 minutes. Let stand 6 to 8 minutes before serving.
Toss together all vegetables, bacon, nuts, and grapes. Mix sugar, mayonnaise, and vinegar to make a dressing. Pour dressing over mixture; stir gently to coat evenly. Refrigerate overnight before serving, to allow flavors to mix.
Brown sugar; add syrup and peanuts and cook until nuts turn brown. Take off heat and stir in salt and soda. Pour in pan and let cool. When cooled, break in pieces.
Thaw potatoes for 45 minutes. Mix all ingredients together. Put in 9 x 13-inch casserole dish and bake 1 hour at 350°.
Saute meat and onion in hot oil. Add cabbage, rice and seasoning. Stir about 5 minutes. Add 5 1/2 cups water. Cover and bring to a boil. Cook over medium heat 1/2 hour stirring occasionally. Add tomato sauce and cook over low heat about 20 minutes or until most of liquid has evaporated and porridge looks like cooked rice. Serves 6 to 8.
Dissolve jello in 2 cups boiling water. Add 1 1/4 cups cold water. Add pineapple to jello. Slice bananas on top. Place marshmallows on top of bananas. Chill until set.
Make 2 big patties of hamburger, adding salt and pepper to mixture. Slice equal amounts of vegetables and put on top of hamburger buns. Wrap in heavy aluminum foil and bake at 375° for 1 hour and 15 minutes.
Add sugar to butter and cream until fluffy. Add eggs, flour and any flavoring. Bake at 300° for 1 1/2 hours.
Cook chicken in water until tender (may need more water). Take chicken out and set aside to cool. Take out 1 cup broth and set aside. Now add can of broth, cream and food coloring to remaining broth. Mix reserved broth and flour. Roll dough fairly thin. Slice or tear off pieces of dough and drop into boiling broth. Take chicken off bone and put back in dumplings. Simmer for a few minutes until dumplings are done. Salt and pepper to taste.
Combine tuna, carrots, celery and onion in bowl and set aside. Mix together mayonnaise, milk, mustard and pepper. Add to tuna mixture; toss gently. Cover and chill until serving time. Add La Choy chow mein noodles.
Have ingredients at room temperature. Beat with electric mixer until creamy. Good served plain or rolled in crushed nuts, fresh parsley or bacon bits. Serve with favorite crackers.
Preheat oven to 450°. Line baking sheet with foil; grease foil well. Generously oil salmon skin. Place fish skin side down on foil. Remove bones, if any. Season with salt and pepper. Combine parsley and green onions; spread over salmon. Cover with lemon slices. Bake 15 minutes. Remove lemon slices and scrape off loose parsley. Serve with mounds of rice pilaf and spoon cucumbers down center of each salmon piece.
Peel potatoes and cut into 1/-8 inch wedges lengthwise. Set aside. Mix together oil and the rest of the ingredients. Add the potatoes and coat well. Place in a single layer on a cookie sheet. Bake at 375° about 45 minutes.
Rinse and sort beans in cold water. Pull out all rocks and bad beans. Drain. Put about 2 quarts cold water into pot. Be sure beans are well covered and have enough liquid. Cover and heat for about 1 minute. Remove from heat and let soak for at least one hour (the longer, the better). Bring beans to full boil. Add ham bone, onion, garlic, parsley flakes and celery. Simmer for about 2 hours. Add salt and pepper (never before because salt will harden the beans). Mash a few beans in a spoon and stir in to thicken the gravy. Let simmer for 15 minutes more. Serve over rice with French bread and cold beer.
Cream shortening or margarine, sugar and vanilla until light and fluffy in large mixing bowl. Add eggs; beat well. Combine flour and baking soda. Blend into creamed mixture. Stir in peanut butter and chocolate chips. Drop by rounded teaspoonfuls on ungreased cookie sheets. Bake at 350° for 10 to 12 minutes. Makes about 5 dozen.
Brown beef and onion. Add spices, tomatoes and olives. Halve corn tortillas and microwave 1 minute. Mix egg and Ricotta cheese. In a 13 x 9 x 2-inch pan, layer meat, Ricotta cheese, Monterey Jack cheese and tortillas. Top with Cheddar cheese. Bake at 350° for 1/2 hour.
Cook broccoli by directions on package. Cook rice according to directions on box. Add rice, broccoli and soup in a casserole dish with minced onion. Mix well. Melt butter in skillet. Cut bread in cubes and fry in butter. Put on top of casserole. Bake 45 minutes at 350°.
Combine sugar, milk, butter and cocoa. Cover and cook until boiling point is reached. Boil to soft ball stage. Add flavoring. Cool without stirring to room temperature. Beat until mixture is creamy and thick and will hold its shape when dropped from a teaspoon. Pour into well-buttered shallow pan.
Add melted butter and beaten egg to mashed potatoes. Mix in enough flour as needed to make a soft dough. Drop by heaping spoonfuls into a buttered pan. Flatten to 1/2-inch thickness. Fry until light brown.
Mix all ingredients. Batter will be stiff. Drop by tablespoonfuls into small muffin pan. Leave tops of muffins uneven. Bake at 400° for 15 minutes.
Place rice on bottom of greased casserole. Sprinkle soup mix on rice. Add water. Put chicken parts on rice. Pour on cream of chicken soup. Bake at 350° for 1 1/2 hours.
Roll pastry on floured surface to 12 x 14-inch. Cut into 4 sections. Trim small amount off corners to make ovals and set aside for trim. Spread with Alouette cheese to within 1-inch of edge. Sprinkle chicken with salt and pepper and place on ovals. Moisten edges with water. Fold ends and then sides; press to seal. Place seam side down on lightly greased (or sprayed) baking sheet. Repeat with remaining pastry sheet. Garnish chicken bundles with reserved pastry trimmings. Cover and refrigerate up to 2 hours. Combine egg and water. Brush over pastry bundles. Bake at 400° for 25 minutes.
Warm a stemmed whiskey glass. Put in the sugar and enough hot coffee to dissolve it. Stir well. Add Irish whiskey to fill within an inch of the brim. Now for the tricky part: Hold a teaspoon curved-side up across the glass and pour the cold cream slowly over the spoon. Do not stir the cream into the coffee. It should float on top and the hot whiskey-laced coffee is drunk through the cold cream. Slainte!
Remove casing from sausage; crumble and brown in skillet. Drain. Add onion; stir in 1/2 cup sauce and 1/3 cup Parmesan cheese. Cover each noodle with sausage mixture; roll up. Place seam side down in baking dish. Spoon remaining mixture over noodles. Top with Mozzarella cheese. Sprinkle with remaining Parmesan cheese. Cover and bake at 350° for 30 minutes.
Soften butter or margarine; gradually add sugar. Add the eggs and beat thoroughly. Stir in the bananas and vanilla extract. In a separate bowl sift together the flour, baking soda and salt. Add half the flour to the banana mixture. Stir, then add half the milk or sour cream. Add remaining flour; stir, then the milk. Mix well. Pour into greased 9 x 9-inch pan and bake at 350° for 40 to 50 minutes.
Whip the butter and sugar together. Add eggs, one at a time, until creamy. Add vanilla. Add flour while mixer is running. Pour cake mix in pan and cook for 1 hour and 20 minutes at 250°.
Cook hamburger until done and drain. Add all remaining ingredients to hamburger. Let cook until you cook your yellow cornmeal; mush. Mix 5 cups boiling water, 1 cup tomato juice, a little cayenne pepper, and a little salt. Add 2 cups yellow cornmeal, stirring slowly constantly until thick. Line a 3-quart casserole dish with corn mush, it will be thick, then pour all in skillet. Then put the rest of meal on top. Bake, uncovered, in oven at 375° for 30 minutes. Serve with grated Cheddar cheese.
Mix first 7 ingredients for 5 minutes. Then fold in chocolate chips. Pour into greased and floured pan. Bake at 350° for 1 hour.
Combine and stir in casserole. Cover. Bake at 400° for one hour. Remove lid last 15 minutes to brown. Serves 4 to 6.
Mix sugar, shortening and eggs well. Add remaining ingredients. Refrigerate overnight. Drop on ungreased cookie sheet and bake at 350°.
Crumble corn bread very fine. Add other ingredients, adding mayonnaise last. Dilute the mayo with small amount of water or milk to make thinner consistency. When all is thoroughly mixed, refrigerate to chill before serving. Garnish with cooked and crumbled bacon.
Heat water, vinegar, sugar and salt to boiling. Put cleaned cukes into liquid; when they start to turn white, pack into jars which have dill, garlic and 1/2 teaspoon alum in them. Pour hot liquid over the cukes and seal.
Pour water over sugar, add salt and soda. Slowly add cream after it boils well, add butter. Cook until it hardens in cold water pour on cool platter and pull until it creams.
In a bowl, mix water, mixed vegetables, green onions and soy sauce. Beat eggs and add to vegetable mixture.
Combine first 5 ingredients and 1/3 cup butter in bowl, mixing well. Spoon into 2-quart casserole. Mix remaining ingredients and remaining 1/3 cup butter together in bowl. Sprinkle over sweet potato mixture. Bake at 350° for 30 to 45 minutes, or until browned. Makes 8 to 10 servings.
Combine all ingredients and pour into greased 9 x 13 x 2-inch baking dish. Cover and refrigerate overnight. Uncover and bake at 350° for 1 hour.
Sift first 5 ingredients into a 9 x 13-inch pan. Make three holes in dry ingredients. First hole, add oil; second, add vinegar and third, vanilla. Add water to all and mix well. Bake in 400° oven for 30 minutes.
Combine ingredients in order given. Pack firmly in buttered loaf pan and bake at 350° for 30 to 40 minutes. Turn out on platter; garnish with boiled eggs and cover with cream soup of choice (slightly thinned). Sprinkle with paprika.
Preheat oven to 300°. In a medium bowl, combine flour, soda and salt. Mix well with wire whisk. Set aside.
Mix brown sugar and oil. Add egg, buttermilk, vanilla and rhubarb. Add dry ingredients and nuts. Divide batter equally between 2 greased loaf pans. Bake at 350° for 40 minutes.
Wash all fruit. Pare and core apples. Cut oranges and lemon. Put all through coarse blade food chopper. Add sugar and honey. Refrigerate until cold. Good with turkey and chicken.
Combine all ingredients. Refrigerate for at least 8 hours. Serve with chips.
Beat pie filling, milk and crushed pineapple together. Fold in whipped topping.
Pour cake mix into large bowl. Add pudding mix, eggs, oil and water. Beat with electric mixer for 4 minutes. Pour into two 9-inch layer pans. Bake at 350° for 25 to 30 minutes. Cool. Frost with icing. Cover generously with coconut.
Salt squash lightly. In a greased 2-quart baking dish, arrange squash and peaches in alternate layers. Sprinkle top with brown sugar; dot with butter. Cover and bake at 350° for 45 minutes or until squash is tender. Yields 4 servings.
Mix molasses and sugar with oil; add egg. Mix thoroughly. Sift together flour, cream of tartar, spices and salt. Dissolve soda in hot water and add to first mixture. Add vanilla. Add sifted dry ingredients all at once. Chill for 1 hour or more. Roll dough and cut out cookies. Bake at 400° for 10 minutes.