HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Mix together sugar and butter. Sift together flour and baking powder; slowly add to butter and sugar mixture alternately with small amount of milk. Mix thoroughly. Add chopped almonds and vanilla; mix thoroughly. In bowl, beat egg whites with salt until stiff; blend with other mixture. Pour into greased and floured angel food pan or Bundt pan. Bake for approximately 1 hour, or until a toothpick comes out clean. Cool upside-down on a wire rack.
Mix ingredients well. Form into 2 ounces tightly packed meat balls. Bake in shallow pan 30 to 45 minutes. Let cool. Freeze until ready to use.
Prepare pie crust and set aside. Chop almonds and toast at 350° for 3 to 5 minutes. Set aside. Blend together until smooth, pie filling mix, corn syrup, milk, egg and chocolate. Add almonds and pour into pie crust. Bake at 375° for about 45 minutes or until top is firm and begins to crack. Cool at least 4 hours. Serve with whipped topping.
Mix the first 5 ingredients together in a mixing bowl. Spread evenly in baking dish and top with Parmesan cheese to taste. Bake at 375° for 20 minutes or until bubbly and slightly browned. Serve hot or cold with crackers. Can be reheated in microwave.
Cream eggs, milk and sugar. Add vanilla. Melt butter and soak into bread cubes. Pour into casserole dish, sprinkle nutmeg over top. Bake approximately 45 minutes in 325° oven (do not cover).
In pan, combine sugar, cornstarch, water and vanilla. Cook until thick and clear. Pour over rhubarb. Top with remaining crumbs. Bake 1 hour at 350°.
Mix flour, shortening and milk. Roll out on a floured surface. Sprinkle dough with cinnamon or spice. Spread apples on dough. Roll and slice. Place in baking dish. In saucepan, melt margarine. Add sugars and water; bring to boil. Pour over rolls. Bake until brown.
Cream butter and sugar. Add eggs and add dry ingredients, alternating with sour cream. Drop mixture, using a teaspoon. Press with glass dipped in sugar. Bake at 350° for 10 minutes.
Mix well the pineapple and package of pistachio pudding. Then add the other ingredients. Stir well. Refrigerate before serving. Garnish with a cherry (optional).
Drain pineapple and put in bottom of casserole dish. Combine shredded cheese, sugar and flour. Mix well and spread over pineapple. Crumble Ritz crackers over top and drizzle with melted margarine. Bake at 350° for 25 to 30 minutes.
Clean mushrooms and remove stems. Finely chop stems and saute in butter with onions. In a mixing bowl, combine remaining ingredients. Adding bread crumbs to make mixture stiff enough to stay together. Fill mushrooms to heaping.	Place in a baking dish and drizzle with melted butter. Bake at 400 degrees until light brown.
In large mixing bowl, beat cheese until fluffy. Beat in condensed milk until smooth. Add lemon juice and vanilla. Pour into crust. Chill until set and top with chilled pie filling. Refrigerate leftovers, if any.
Break eggs into large mixing bowl and beat with whisk until well blended. Heat half of butter in top of double boiler over simmering water. Pour in eggs and stir with whisk until they just begin to set. Stir in remaining butter and crabmeat and continue cooking for about 15 minutes or until eggs are creamy (do not overcook). Remove pan from heat and stir in vermouth, salt and pepper. Spoon eggs on serving plates and sprinkle with toasted almonds.
Blend all ingredients together. Place in 9 x 13-inch cake pan. Bake at 350° for 25 to 30 minutes. Cool and cut into delicious sized squares.
Mix all ingredients. Pour in casserole dish. Bake 45 minutes at 350°.
On wax paper, stir together flour, cornmeal, baking powder and sugar. In medium bowl, beat eggs slightly; add milk and beat until blended. Beat in butter. Add flour mixture and stir only until smooth. Stir in cheese. Turn into a buttered pan. Bake at 425° for 20 to 25 minutes. Cut in squares and serve at once.
Mix sugar and syrup in a large saucepan. Bring to a boil and let cook a few seconds. Remove from heat and stir in peanut butter. Stir in Special K and coat all cereal. Form into small balls; let cool on waxed paper or cookie sheet.
Grease bottom and sides of an 8 x8 inch pan. Melt butter in saucepan over low heat; remove from heat. Add sugar, vanilla, milk and egg. Stir in remaining ingredients. Spread in pan. Bake about 25 minutes. Cool 5 minutes in pan, before cutting into bars. Bake at 350° for 25 minutes.
Spray a large muffin pan with vegetable oil spray (butter flavored). Mix ingredients together well in a large bowl. Fill muffin pan cups 1/2 to 2/3 full of batter. Bake in a preheated 450° oven until golden brown.
In a large punch bowl, stir together all ingredients. Serve in punch cups. Makes 10 servings.
In a blender, combine egg, mustard and salt and blend on high. Add vinegar and blend another few seconds. Add olive oil in a thin stream, blending until all of the oil has been added. Stir in dill. Refrigerate until ready to use as a spicy mayonnaise/mustard.
Cook spinach to directions. Drain and save liquor. Melt butter in saucepan over low heat and add flour, stirring until blended and smooth but not brown. Add onion and cook until soft, stirring frequently. Add evaporated milk. Cook and stir until smooth and thick, adding spinach liquor as needed to control consistency. Add seasonings and cheese which has been cut up in small pieces, stirring until melted. Combine with spinach. May be served immediately or put in casserole and refrigerate overnight.
Cream together butter, 1/2 cup of the brown sugar and 1 cup flour. Pat out in a greased 9 x 9-inch pan. Bake, while mixing the following: Beat eggs, vanilla, salt, remaining 1 cup of brown sugar with 2 tablespoons flour and baking powder; mix well. Add coconut and nuts. Pour over baked crust. Return to oven; bake at 350° for 30 minutes. Cool 5 minutes; cut into bars.
Cut steak into strips. Combine remaining ingredients. marinate steak in mixture for 1 hour or longer. Saute in small amount of oil or cook over charcoal in a bulgoggi brazier. Sprinkle with toasted sesame seeds. Serve over cooked rice.
Stir all ingredients together. Put into loaf pans. Bake at 350° for about 20 minutes.
Line a 13 x 9-inch pan with some of the graham crackers. Pour cold milk into bowl. Add pudding mix. Beat until well blended. Let stand for 5 minutes, then blend in Cool Whip. Spread half of mixture over graham crackers. Add another layer of crackers. Top with remaining Cool Whip mixture. Spread raspberry pie filling over. Chill about 3 hours.
Mix and shape into 3 or 4 rolls; refrigerate overnight. Slice and bake at 350° for 10 minutes. (We made them large.) When cold, they get very hard; good dunking in milk, tea and coffee. Put in cookie jar; they get soft the older they are. If any are left, can add apple to cookie jar.
Dredge the fish in a mixture of cornmeal, flour, salt and pepper. Fry slowly in margarine or cooking oil until browned. Remove the fish and garnish with parsley. Stir the vinegar into the fat in which the fish were fried and pour this over the fish.
Blend all in a blender until smooth. Refrigerate for a while before using to allow flavors to blend.
Drain off one-half of beet liquid. Sprinkle sweetener, salt and pepper over beets. Add vinegar to cover. Cover and refrigerate.
Heat oven to 350°. In small bowl, beat butter, 1/2 cup sugar and salt until smooth. Stir together flour and cocoa. Gradually add to butter mixture, beating until a soft dough is formed. Press dough into bottom and 2-inches up sides of 8 or 9-inch spring-form pan. Beat cream cheese and remaining 1/2 cup of sugar until smooth. Add eggs and vanilla; blend well.
Chop and combine kiwi, mandarin oranges and strawberries. Add sugar to taste. Serve with cinnamon tortilla chips.
Boil the chicken breasts and cube them. Combine melted margarine and stuffing. Put 1/2 mix in bottom of 9 x 13-inch dish. Layer chicken, then mushrooms. Combine soup, sour cream and broth and spread over layers. Top with remaining stuffing mix and bake for 45 minutes at 350°.
Pour crushed pineapple over marshmallows. Let stand 1 hour. Pour fruit cocktail over pineapple and marshmallows. Using mixer, combine cream cheese, mayonnaise and whipped cream. Mix altogether and freeze. May add maraschino cherries.
Cook broccoli and drain; place butter in casserole dish and let melt in oven. Put broccoli in dish. Combine soup, mayonnaise and lemon juice. Spread over broccoli. Top with bread crumbs and shredded cheese. Bake at 350° for about 25 minutes. Can be made ahead and reheated.
Brown ground beef over medium heat. Drain in colander with beans. Toss all ingredients together. Serve immediately.
Mix all ingredients together. Orange jello and whip cream first, then mandarin oranges, crushed pineapple and cottage cheese. Can be fixed with all nonfat ingredients.
Preheat oven to 350°. Beat eggs until light and lemon colored. Add flour, baking powder, salt, cottage cheese, Jack cheese and butter. Blend until smooth. Stir in chilies. Pour mixture into well-buttered 9 x 13-inch baking pan. (A partially baked pie crust could be used if you prefer.) Bake for about 35 minutes or until top is browned and center appears firm. Serve immediately. Makes 12 servings. (One can of chilies makes a milder dish.) Picante sauce can be served to individual taste.
Mix flour, baking soda, cinnamon and salt. Beat oil, sugar and eggs thoroughly. Add flour mixture. Beat until smooth. Add pineapple, carrots, coconut and nuts. Pour into greased 13 x 9-inch pan. Bake at 350° for 50 to 60 minutes. Cool 10 minutes; remove from pan. Or leave in pan and put icing on when cake is completely cooled. Ice with cream cheese frosting with toasted coconut on top.
To slightly beaten egg yolks, add 1/2 cup sugar, pumpkin, milk, salt and spices. Cook in double boiler until thick. Pour cold water in a bowl, sprinkle gelatine on top of water. Add to hot pumpkin mixture. Mix thoroughly and cool. When it begins to thicken, add remaining sugar. Fold in stiffly beaten egg whites. Put in cooked 9-inch pie shell.
Peel zucchini and either cut into 1/2 inch cubes or shred. Mix zucchini with other ingredients in a large saucepan and bring to a boil. Simmer 20 minutes. Fill pint jars with the hot mixture and cooking liquid, leaving 1/2 inch headspace. Adjust lids and process in a waterbath for 15 minutes.
Grease and flour 2 round pans. In bowl, stir together first 5 ingredients. Set aside. In large bowl with mixer at medium speed, beat next 4 ingredients. Gradually beat in flour mixture until well mixed. With spoon, stir in carrots and walnuts. Turn into prepared pans. Bake in 350° oven for 30 to 35 minutes or until cake is done. Cool in pans 10 minutes. Remove, cool, fill and frost with 2 cups whipped cream.
Bake crusts and fill with sweetened strawberries. Combine in saucepan, water, sugar, salt and cornstarch. Cook until thick and clear. Remove from heat. Add 1/2 package of strawberry Jell-o. Cool and pour over fresh strawberries that have been sweetened to taste. Add Cool Whip before serving.
Wash breasts; place in broiler pan. Mix sour cream, mushrooms (as many as you want), soup and wine together; pour over chicken. Do not cover. Bake at 350° for about 1 hour to 1 hour and 15 minutes. Bon appetit!!
Combine first 9 ingredients in large pot; bring to a boil. Cover; reduce heat and simmer for 7 to 8 minutes. Gradually stir 1/4 cup milk into flour, making a paste. Stir into soup. Add remaining 2 3/4 cups milk and cheese. Cook over medium heat until thick. Makes approximately 9 cups.
Mix cracker crumbs with melted butter (1/4 cup). Press into pie plate. Cook onions in butter (1/4 cup), stirring to separate, until tender. Press into cracker shell. Combine eggs, milk, salt and pepper. Pour over onions. Top with cheese. Sprinkle with paprika. Bake 30 minutes in a 350° oven.
Lightly brown celery, onion and green pepper. Add remaining ingredients. Place in casserole. Bake 30 minutes. Put cooked chicken on top before serving.
Coarsely crush cookies. Mix with margarine and spread over bottom of 11 x 13-inch pan. Freeze. Soften ice cream and spread over cookie layer. After ice cream has frozen, cover it with a layer of thick fudge sauce. Let that freeze and then cover with Cool Whip or whipped cream. If desired, may drizzle chocolate sauce and chopped nuts over it. Keep in freezer until a few minutes before serving.
Mix margarine, sugar and orange juice. Then mix in wafer crumbs. Pinch off in small pieces and make into balls. Roll in coconut and refrigerate until firm. Makes about 6 dozen balls.
Sprinkle meat with dry milk thoroughly. Add other ingredients and mix well (mixture will be sticky). Place in lightly greased 9 x 5 x 3-inch loaf pan. Bake, uncovered, in a 350° oven for 1 1/2 hours.
Heat oven to 350°. In large bowl, stir together all ingredients, except chow mein noodles. Spoon into 13 x 9-inch baking pan. Bake for 30 minutes. Sprinkle with chow mein noodles. Continue baking for 15 to 20 minutes or until heated through. Yields 6 servings.
Remove skins from chicken. Sprinkle chicken with salt and ground ginger. Heat vegetable oil in a large skillet over medium-high heat. Cook chicken in hot oil, turning occasionally, until chicken is browned on all sides, about 10 minutes. Transfer chicken to a plate, reserving pan drippings in skillet.
Prepare "rolled biscuits" as directed on Bisquick package. Separate dough into two equal parts. Roll each part out fairly thick. Place raw sausage on dough and roll up jelly roll style. Freeze about 10 minutes to simplify slicing. Slice 1/4 to 1/2-inch thick and bake at 450° about 10 minutes or until brown on each side. Serve with mustard.
Salt and pepper pork chops. Pour lemon juice on both sides and top with sliced onion. Sprinkle sugar and Worcestershire on chops. Top with catsup. Cook 1 1/2 hours, covered, at 375°.
Melt cream cheese and milk together over medium heat. Drain corn and add to cream cheese mixture. Add peppers if desired. Pour into 2 quart casserole dish and sprinkle with bread crumbs. Slice butter into pats and set over top. Bake at 400° for approximately 15 minutes.
Drain juice from pineapple and add to the juice the well beaten egg plus sugar and flour. Cook until thick. Cool and add the pineapple and mayonnaise. Keeps well in refrigerator.
Mix sauce, water and ground beef. In a separate bowl, mix cottage cheese, egg and pepper (if you wish). Make sure your pan fits into your microwave. Layer sauce, noodles, cottage cheese mixture and Mozzarella cheese. Repeat layers and then end with sauce on top. Microwave on High for 8 minutes and then 50% power for 30 to 32 minutes. Let stand for 10 minutes and serve.
Put half and half and bananas in blender until thoroughly mixed and creamy. Chill. Place the diced bread in a buttered, shallow pan. Mix with the butter and sugar mix. Put in a 300° oven until lightly caramelized, stirring frequently. Sprinkle cinnamon croutons on cold soup just before serving.
Mix sugar and cornstarch; combine with water, raisins and salt; cook until thickened. Add butter, lemon juice and extract. Cool slightly and pour into pastry lined pie pan and top with pastry, plain or latticed. Bake at 450° for 10 minutes, reduce to 375° and continue baking for 25 to 30 minutes. Makes a 9-inch pie.
Combine in a 13 x 9 x 2-inch pan. Bake at 275° for 1 1/4 hours. Cut and serve with cream of mushroom soup (no milk added) and top with slivered almonds, if desired.
Cream 1/2 cup butter, sugar and vanilla. Beat in eggs. Beat in syrup. Beat in flour and salt. Bake 30 minutes at 350°. Cool 1 hour.
Cream butter and sugar. Add flour, eggs (alternate eggs, one at a time, with flour) and vanilla. Stir in sour cream last.
Beat eggs until light. Gradually beat in sugar. Add salt and flavoring. Dilute milk with water and add to mixture. Serve it sprinkled with ground nutmeg. Fix a day ahead of time or at least 24 hours.
Cook pork roast in crock-pot until done. Take out of pot, cut up, pour broth from roast away. Mix mustard, celery seed, cloves, brown sugar, vinegar, onion and ketchup together in a saucepan. Simmer 20 minutes. Take cut up roast, put back in crock-pot. Pour sauce over meat. Cook 2 to 3 hours in crock-pot.
Thoroughly cream together butter and sugar. Add eggs, sour cream and vanilla, mixing well. Blend in flour, baking powder and soda. Mix until smooth. Spoon half the batter in well-greased and floured 9-inch angel food cake pan or Bundt pan. Mix together sugar and cinnamon. Sprinkle half of the sugar mixture on top of the batter. Sprinkle half the nuts on top of the sugar. Spoon in remaining batter. Sprinkle remaining sugar mixture and nuts on top. Bake at 375° for 50 to 60 minutes. Allow to cool 20 minutes before removing from pan. Top may be sprinkled with powdered sugar.
Cook bacon in large frying pan until crisp, add meat browning on medium heat. Transfer meat to covered casserole dish, sprinkle with flour and set aside.
Before you start, sample the whiskey to check for quality. Good isn't it? Now go ahead. Select a large mixing bowl, measuring cup, etc. Check the whiskey again as it must be just right. To be sure the whiskey is of the highest quality, pour one level cup into a glass and drink it as fast as you can. Repeat. With an electric mixer, beat butter in a large fluffy bowl. Add 1 teaspoon thugar and beat again.
Cream butter and sugar. Add egg and beat. Mix dry ingredients. Add alternately with sour cream; add vanilla. Roll in a ball. Cover with waxed paper. Chill at least 1 hour. (May put in freezer for a very short time.) Roll about 1/2-inch thick on a lightly floured board. Bake about 12 minutes in a 350° oven.
Spread coconut in a large shallow pan. Bake at 350° for 7 to 8 minutes until golden brown. Turn into a small pie pan and cool. Roll ice cream scoops in the coconut to cover all sides. Place in pan. Cover and freeze until ready to serve.
Pour boiling water over All-Bran and let stand. Mix sugar with shortening. Beat in eggs and buttermilk. Add wet bran. Combine flour, most of Bran Flakes, soda and salt. Stir into above ingredients. Mixture thickens as it stands. Bake however many muffins you want. Bake at 400° for 20 minutes. Store rest of the batter in covered container. Allow room for expansion. Will keep for 6 weeks.
Mix all ingredients. Chill. The jello is used dry. You can change flavors and fruits as you want. Serves 8 to 10.
Mix ingredients, heat large skillet, melt a little butter in pan. Pour a thin layer of batter in pan, cook, flip, cook other side. Serve rolled with jelly and sour cream, or rolled with syrup and powdered sugar and sausage.
Combine the first 5 ingredients in a small pan; boil for 1 minute. Cool completely. Combine remaining ingredients in a bowl and toss lightly. Pour marinade over vegetable mixture and stir gently. Cover salad and refrigerate overnight.
Preheat oven to 375°. Mix first 5 ingredients in a food processor or blender. Insert under skin of chicken quarters. Combine melted butter, lemon juice and 3 tablespoons mustard.
Combine the sugar, oil and eggs in a bowl and mix well. Sift flour with soda and salt and stir into the sugar mixture. Add apples and nuts and beat well. Pour into three greased and floured 9-inch cake pans. Bake at 350° for 30 to 40 minutes. Better if made three days ahead of time.
Mix all ingredients together well. Cook about 15 minutes at 375°, stirring often. When pudding begins to thicken, turn oven back to 300° and cook until solid. (Total baking time approximately 45 minutes.)
In bowl, stir together first 5 ingredients. Add water and egg. Stir until smooth. May add basil or dill. Use for shrimp, chicken and all kinds of vegetables. Heat oil to 375°.
Cut meat into large cubes, well trimmed. Put meat, onions and seasonings in heavy casserole and simmer, tightly covered, turning occasionally until meat browns. Dust with flour. Add soup stock, tomato puree and the parboiled potatoes. Cover and continue to simmer until meat and potatoes are done. Serves 6.
G rind green tomatoes before measuring. Cover with cold water and bring to a boil. Boil 5 minutes. Drain. Add other ingredients and simmer about 45 minutes, until almost all moisture is evaporated. Pack in hot jars and seal until ready to use.
Heat oven to 350°. Lightly beat eggs. Add remaining ingredients and pour into ungreased 13 x 9-inch pan. Sprinkle a yellow cake mix over filling. Melt 3/4 cup butter and sprinkle over cake mix. Bake 30 minutes. Sprinkle with a generous amount of nuts. Cook another 30 minutes.
For each serving, top toast with cheese slice, zucchini and onion. Sprinkle with oregano, shredded cheese and bacon. Cook, uncovered, on ungreased cookie sheet in 350° oven until cheese is melted, about 5 minutes.
Mix ingredients thoroughly and make cocktail size meatballs. Brown and drop in sauce to simmer until done.
Cut biscuits into fourths. Mix cinnamon and sugar in a plastic bag. Toss biscuit pieces in bag until well coated. Layer biscuit pieces in well-greased Bundt pan, sprinkling nuts between layers. Melt brown sugar and margarine together. Pour over contents of pan and bake for 35 minutes at 350°.
Cut steak across grain on diagonal into thin strips. In a wok, heat oil over hig heat until hot, swirling to coat sides of pan. Add steak and stir-fry until meat loses its red color, 2 to 3 minutes. Remove to plate.
Mix shortening, sugar and eggs. Sift flour, soda and cinnamon. Mix with sugar mixture. Add vanilla, fruits and nuts. Drop on prepared cookie sheet. Bake at 300° for 10 to 12 minutes.
Combine ground beef, green pepper, onion, egg, Worcestershire sauce, saltine crackers, salt, pepper, tomato juice and 3/4 cup catsup in bowl; mix well. Spoon into microwave-safe dish. Microwave on High for 8 to 10 minutes or until cooked through, stirring halfway through cooking time. Top with remaining catsup. Microwave for 1 minute longer. Yields 6 servings.
Break up lettuce in a large bowl. Brown hamburger; drain and cool on paper towel. Add cheese and hamburger to lettuce. Cut up tomatoes. Crunch Doritos in bag and mix together Miracle Whip and taco sauce. Add the last three things just before serving.
Spray skillet with cooking spray. Add oil; put on medium heat. Add rice and onions; saute about 3 minutes, stirring occasionally. Add remaining ingredients; bring to boil. Cover; reduce heat and simmer for 25 minutes, or until tender. Yields 5 servings.
In medium saucepan, combine Marshmallow Creme, sugar, milk, butter and salt. Bring to a full boil, stirring constantly over moderate heat. Boil 5 minutes over moderate heat, stirring constantly. Remove from heat. Add one 12 ounce package of chocolate chips. Stir until morsels are melted and mixture is smooth. Stir in nuts and vanilla. Pour into greased 8-inch square pan. Chill until firm.
Place the potatoes and onion on a large piece of heavy-duty foil (about 20 x 20-inches); dot with butter. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes. Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill, covered, over medium coals, for 35 to 40 minutes or until potatoes are tender. Yields 4 to 6 servings.
Thinly slice tops from tomatoes; remove pulp and drain shells upside down on paper towels. In small bowl with fork, combine deviled ham, sour cream and horseradish. Fill tomatoes. Refrigerate until serving time. Makes 20 appetizers.
Melt 1 stick of butter and mix with the cracker crumbs and press into a 9 x 13-inch oblong pan. Melt remaining 2 sticks of butter and beat with eggs and powdered sugar for 15 minutes and spread over the crumb mixture. Spread the drained pineapple over the sugar mixture. Next, cut up the bananas on top of the pineapple and cover all with Cool Whip. Cover with foil and let stand overnight in refrigerator.
Mix all ingredients and beat 4 minutes. Bake in greased and floured 10 x 13-inch pan for 45 minutes at 350°. Frost with Orange Icing.
Put sauce on a bagel. Put cheese on the sauce. Put it in the oven and bake it!