HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together the first 7 ingredients. In a separate bowl, mix egg whites, water, corn syrup and vanilla in a medium sized bowl. Mix in the dry ingredients; stir to blend. Spread batter in a 9 x 9 x 2-inch square baking pan coated with vegetable-oil cooking spray. Sprinkle the brown sugar over the batter evenly. Pour the boiling water over the batter (water should cover mixture in pan). Bake in a preheated 350° oven for 35 to 40 minutes. Cool slightly in pan on wire rack. Spoon onto dessert plates to serve warm or refrigerate to serve cold. Makes 12 servings. (Contains 226 calories, 45 g. of fat per serving.)
Mix buttermilk and Tabasco sauce. Mix cornflakes, flour, salt and pepper. Spray cookie sheet with vegetable oil. Dip chicken in buttermilk mixture. Roll in cornflake mixture. Drizzle oil over chicken. Bake at 400° for 30 minutes. Turn and bake 15 to 20 minutes more.
Mix eggs, sugar and oil. Mix flour, soda, cinnamon and salt. Blend into egg mixture. Add nuts and strawberries. Bake 1 hour at 325°. Yield: 2 loaves.
Put peppers, vinegar and sugar in a 6-quart kettle. Stir over high heat until all the sugar is dissolved. Bring to a full rolling boil. Boil hard for 4 minutes. Remove from heat; add liquid fruit pectin. Return to heat; boil hard for 1 minute. Remove from heat; put in jars and seal.
Crust: Mix butter, sugar and graham cracker crumbs. Press into sprayed baking dish. Bake at 350° for 10 minutes.
Wash apples and remove cores. Mix water and brown sugar in baking pan and set apples in. Fill the center of each apple with red candies. Bake at 375° for 45 minutes. Serve hot or cold; top with cream if you like.
Blend soup with 1 can water. Measure out 1/4 cup mixture and combine with remaining ingredients. Shape into 1-inch balls. Brown in large skillet in 1 tablespoon shortening. Add remaining soup mixture. Cover and cook over low heat for about 20 minutes. Stir occasionally. Serve over hot cooked rice.
Fry rice in oil until brown. Add onion and green pepper and brown lightly. Add other spices and water; bring to a boil. Reduce heat and simmer for 30 minutes.
Heat oven to 425°. Split each bread in half around edge with knife to make 4 rounds. Place rounds. Top with onion and bell pepper. Sprinkle with basil and cheese. Bake 8 to 10 minutes or until cheese is melted. Cut each round into 8 pieces. Makes 32 appetizers, 25 calories per appetizer.
Cut steak into serving size pieces. Dredge steak in flour. Brown well on both sides. Place meat in 1 1/2-quart casserole. Pour off excess fat. Scrape browned drippings and add to meat. Arrange potatoes with meat. Sprinkle onion, parsley, salt and pepper over meat and potatoes. Add tomato sauce. Cover and bake at 350° for 1 1/2 hours. Serves 4.
Preheat oven to 350°. Grease and flour one 13 x 9-inch baking dish or 2 round pie pans. Mix sugar, flour and salt together. Cut shortening into these dry ingredients. Take 1/2 cup of the crumbs out of the mixed ingredients. Set these on the side for the crumb topping. Mix together cinnamon, cloves, nutmeg and baking soda. Stir this in with the other ingredients. Stir in the beaten egg and milk until the batter is smooth. Use a wooden spoon or electric mixer. Mix in the molasses, honey and dark corn syrup. Pour batter into the baking dish and sprinkle crumbs on top. Bake for 25 to 45 minutes depending on the size of the baking dish used. Bake for breakfast. Best served warm with cold milk!!! Good any time of day!
Mix all filling ingredients except milk, dry milk and egg whites. Add remaining ingredients. Beat until thoroughly mixed. Pour into pie crust. Bake at 400° for 45 to 50 minutes until knife inserted near center comes out clean. Cool and refrigerate.
Mix together sugar, cornstarch and pineapple, juices and all. Add beaten eggs, water and vanilla. Put in buttered casserole. Dot with oleo and sprinkle with cinnamon. Bake at 350° for 1 hour. Great with ham dinner.
Preheat oven to 400°. Cream margarine; add sugar and beat until fluffy. Add eggs and vanilla; mix well. Sift together flour and baking powder; add to creamed mixture. Roll out on floured board and cut into cookies. Place lightly greased baking sheet and bake about 5 minutes at 400° or until lightly browned.
Rinse chicken and remove any remaining fat. Place in refrigerator and soak overnight in salted water. Drain chicken, rinse and put in large pot with water to cover. While chicken is cooking, cut beef into small pieces. When chicken is done, remove from pot. Rinse beef and add to cooking liquid along with bacon. While this is cooking, cut up chicken and add to pot along with bouillon cubes. Add tomatoes and frozen vegetables. While cooking, cut up remaining raw vegetables and add with V-8 juice and creamed corn. Cook until vegetables are done. Add sugar last. This should be sufficiently salty, but pepper may be added if desired. Soup may be thinned with water, if desired.
Boil potatoes just until peeling turns loose. (You can boil longer to save baking time in oven.) Chunk the potatoes in a 9 x 13-inch pan and salt and pepper to taste. Combine all other ingredients (except bacon). Pour over potatoes. Add crumbled bacon on top. Bake at 325° for 1 hour.
Cook potatoes until tender in small amount of water. Add rest of ingredients and bring to a boil. Simmer for 30 minutes.
Mix onion, raisins, salad dressing, sugar and vinegar together; pour over cut up broccoli. Crumble bacon over salad and serve.
In blender, blend cream cheese plus 1 1/2 cups of milk until smooth. Pour into bowl. Add 1 1/2 cups milk and puddings. Mix well. Split Twinkies in half, longway. Cover entire pan (9 x 13-inch). Add pudding layer. Add whipped topping layer. Sprinkle nuts.
Cream butter and sugar. Add pecans, potato chips and vanilla. Add flour. Roll into balls. Press flat with the bottom of a juice glass that has been dipped in sugar. Bake for 14 to 15 minutes at 350°.
Cut bacon in small pieces and cook with onion until bacon is crisp. While cooking bacon, mix all other ingredients together, add drained bacon and onions to bean mixture. Bake at 350° for 3 hours, stirring occasionally.
Cream the sugar and oil. Beat in the eggs. Add the flour, soda, cinnamon and salt. Fold in the pineapple, carrots and nuts. Bake in a 9 x 13-inch pan at 350° for 40 to 60 minutes.
Mix all ingredients together. Roll in palm of hand to make shape of egg. Lay on cookie sheet with wax paper on. Put in refrigerator until they feel stiff.
Cook carrots until tender; drain. Melt Velveeta and 1/2 stick margarine. Pour over drained carrots. Melt remaining butter; mix with crumbled crackers. Put on top of carrots. Bake at 350° for 20 minutes.
Have ingredients at room temperature. Cream the butter, shortening and sugar until fluffy. Add eggs, one at a time. Add flour and milk, alternating. Add flavorings. Start in cold oven at 325° on center shelf. Keep oven closed. Test in 1 hour but usually takes between 5 and 10 minutes longer. Makes a large cake!
Mix all ingredients in a 3-quart casserole. Top with 2 cups crushed corn flakes and 1/4 cup melted butter. Bake at 350° for 30 to 40 minutes.
Put all ingredients in a mixing bowl all at once. Mix well with a fork. Roll out thin and put in a pie pan.
Mix well the oleo, sugar, vanilla, shortening and egg. Sift and stir in the flour, salt, cream of tartar and soda. Cover cookie sheet with foil. Roll dough into small balls and flatten with glass, moistened and dipped in sugar. Bake at 400° until light tan, about 8 minutes.
Cream the butter, peanut butter and both sugars; beat in egg and vanilla. Sift together and add flour, baking soda and salt. Preheat oven to 375°. Shape dough into 1-inch balls. Place in small muffin tins. Dough will spread or fill tins. Bake 8 minutes. Remove from oven. Press peanut butter cup in center until only top shows. Let cool in tins.
Cream together sugars and shortening; add eggs and vanilla. Stir in other ingredients. Drop on cookie sheet. Bake at 375° for 8 to 10 minutes.
Bring sugar and syrup to a boil in a saucepan over medium heat. Remove from heat and stir in peanut butter. Stir in cornflakes and drop on paper lined cookie sheet. Chill 1 hour. Yields 3 1/2 dozen.
Saute the venison in bacon drippings. Add remaining ingredients and simmer for 1 hour.
Dissolve yeast in 1/2 cup water; cream shortening and sugar. Add egg, salt, yeast and 2 cups water and mix well. Add flour and mix thoroughly. Set in refrigerator and use as needed.
Cook rice in broth with bay leaf until done (20 to 25 minutes). Cool rice and remove bay leaf. Mix rice with all other ingredients.
Simmer rice, water, onion and garlic for about 20 minutes or until liquid is absorbed. Cube or grate Swiss cheese into the cooked rice. Stir until melted evenly. Add spinach, eggs and milk. Preheat oven to 350°.
Dump all ingredients into bowl. Mix well. Pour into pie pan. Bake at 350° for 45 minutes or until done.
Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in a large mixing bowl. Stir in pumpkin and spice mixture. Gradually stir in evaporated milk. Pour into pie shells. Bake at 425° for 15 minutes.
Brown chicken in pan. Remove from pan. Prepare pressure cooker. Return chicken to cooker, adding onions and seasonings. Add water to chicken. Close cooker. Cook at 10 lbs. pressure for 15 minutes.
Saute celery and onion in a tablespoon of margarine or oil. Mix soups and milk in a large saucepan. Add celery and onions; stir well. Add water chestnuts and chicken. Mix lightly. In a 7 x 11-inch baking dish, put a layer of dry noodles in the bottom. Add chicken mixture and top with rest of noodles and slivered almonds. Bake 30 minutes in 350° oven. Serves 6 to 8. A cranberry salad and green peas go well with this.
Beat egg yolks slightly and add milk. Mix sugar and flour separately and then add to egg mixture gradually. Blend syrup in next and then chocolate paste (fairly thin) and butter. Cook in double boiler until thick. (Can use heavy saucepan or iron skillet.) Pour into baked 8-inch pie crust and add meringue.
Line the pie shell (uncooked) with diced rhubarb piled high. Mix together sugar, eggs, oleo and flour. Pour over rhubarb and bake very slowly. Beat egg whites and add on top of pie if desired (optional).
Go through oysters for crabs, shells, etc. Slightly salt. Dip in beaten egg. Roll in cracker crumbs mixed with corn meal and flour. Let oysters set a little to allow seasonings to go in, then fry in Crisco and butter. Add more salt to crumbs and add pepper if you like it.
Make sure cheese is at room temperature. Mix all ingredients. Refrigerate so you can shape into balls. Use margarine or cooking oil on your hands, form into two balls, roll in chopped nuts. Wrap in wax paper. Refrigerator until ready to serve.
Saute onions in butter. Add consomme and water. Add wine and sugar. Simmer for 20 minutes. When done, cover with croutons.
Mix ground meats together with rice. Add onion tops, bell pepper, celery, onions, parsley, salt and pepper to taste. Put in heavy casserole dish. Mix soups together and pour over meat mixture. Cover with tight fitting lid to retain juices and bake 70 minutes at 325°.
Sift together in large bowl the sugar, flour and salt. Put in saucepan the oleo, cocoa and water. Bring to rapid boil and pour over flour and sugar mixture. Stir well and add remaining ingredients. Mix well and pour in greased and floured pan, 9 x 11. Bake 40 minutes in 350° oven.
In a large bowl, combine flour, baking powder and salt. Add fruitcake mix, coconut, raisins and pecans; mix well. In a mixing bowl, cream butter and sugar. Add eggs and extract; mix well. Stir in flour mixture alternately with orange juice. Pack into a greased 10-inch tube pan lined with waxed paper. Bake at 250° for 2 to 2 1/2 hours, or until cake tests done. Cool for 10 minutes. Loosen edges with a sharp knife. Remove from pan to cool completely on a wire rack. Garnish with candied fruit or pecans, if desired. Yields 12 to 16 servings.
Before you start, sample the rum to check for quality. Good isn't it? Now go ahead. Select a large mixing bowl, measuring cup, etc. Check rum again. It must be just right. To be sure rum is of highest quality, pour 1 level cup of rum into a glass and drink it as fast as you can. Repeat! With an electric mixer, beat 1 cup butter in a large fluffy bowl. Add 1 seaspoon of thugar and beat again.
In a large bowl, combine mayonnaise, vinegar, mustard, sugar, salt and pepper. Add elbows, celery, green pepper and onions. Toss to coat well. Cover and chill. Makes 5 cups.
Beat cream cheese. Add sugar and beat well. Blend in yogurt, Cool Whip and vanilla. Spread on crust. Chill. Top with strawberries.
Combine first 6 ingredients. Combine pumpkin and evaporated milk until blended. Cream shortening and sugar in large mixer bowl. Add egg; beat until mixture is fluffy. Add flour mixture alternately with pumpkin mixture, beating well after each addition. Combine blueberries and flour. Gently stir into batter. Fill 18 paper-lined muffin tins 3/4 full. Sprinkle Streusel over top of muffins. Bake in moderate oven (350°) 30 minutes or until toothpick inserted in center comes out clean.
Combine ingredients and pour over chicken in nonmetal dish. Cover and refrigerate overnight and turn occasionally. Use marinade to baste chicken while cooking/grilling.
Heat oven to 400°. Melt butter in a 9 x 12-inch pan. Salt and flour chicken. (Put flour in a brown bag; add 2 pieces salted chicken and shake until covered with flour.) Place in a pan, skin side down, cook for 30 minutes. Turn skin side up and cook another 30 minutes.
Cream together in large mixing bowl the powdered sugar and margarine. Add egg, vanilla and almond flavoring. Beat until fluffy. Sift together flour, soda and cream of tartar; add to creamed mixture and mix well. Refrigerate from 2 hours to several days. Roll dough to 1/4-inch thick; cut out with cookie cutters. Decorate with colored sugar before baking or icing after baking. Bake at 375° for 7 to 8 minutes. Cookies should not be brown. Do not overbake. Remove and cool on cooling rack.
Cook macaroni as directed; drain. Brown ground beef, green pepper and onion in skillet with 2 tablespoons oil. When brown, drain well. Mix tomato sauce and ground beef mixture with macaroni. Sprinkle with cheese mix (that comes with the macaroni).
Combine all ingredients in baking dish. Cover and let cook in oven until piping hot.
Cook ground beef, onions and mushrooms. Add taco seasoning. Spread crescent rolls in a pie pan; add meat mixture and top with cheese. Bake at 350° for 20 to 30 minutes.
Preheat oven to 300°. Combine pie filling, cake mix, eggs and vanilla in a large bowl. Mix until well blended. Spread mixture into a lightly greased and floured jelly roll pan. Bake for 20 to 25 minutes until done. Cool. The creamy chocolate frosting makes these brownies extra good. Combine sugar, milk and margarine in small saucepan. Mix well. Bring to a boil and boil for one minute. Remove from heat. Add milk chocolate chips. Stir until melted. Spread over cooled brownies.
Melt butter in saucepan. Remove from heat. Add dry ingredients. Add egg and vanilla. Drop by small spoonfuls (about 1/4 to 1/2 teaspoon) onto foil lined cookie sheet 3 to 4 inches apart. Bake at 350° for 6 to 8 minutes. Cool 3 to 4 minutes and peel off foil.
Put first 6 ingredients in a bowl. Bring the rest of the ingredients to a boil and pour over the first ingredients. Put in a jar and refrigerate.
Melt margarine in baking dish. Let cool. While cooling, mix flour, sugar and milk in bowl. Pour batter in middle of melted margarine. Do not stir. Pour cherries in middle of batter. Do not stir. Bake for 45 minutes at 350°.
Soften cream cheese with sour cream. Mix in all other ingredients. Bake at 350° for 20 minutes, uncovered in baking dish. Serve with fresh vegetables of your choice.
Boil together oleo, sugar, brown sugar, cocoa and milk for 2 to 3 minutes, stirring occasionally. Remove from heat and add peanut butter and vanilla. Blend together until smooth. Serve over vanilla ice cream.
Combine all ingredients in a saucepan; bring to a boil and simmer 10 minutes. Wonderful for chicken, pork chops, ribs.
Saute with butter the onion and celery. Bake at 350° for 1 hour covered, 15 minutes uncovered.
Chop tomatoes, onion and pepper in food processor so that some chunks remain. Finely chop garlic, cilantro and pepper. Mix all ingredients in large bowl and let set for 2 to 3 hours (in refrigerator). Serve with tortilla chips.
In a large pot, heat 1 cup water and dissolve bouillon cube in it. Slice zucchini and add to pot. Cook until tender. Add crumbled bacon. Puree in blender with 3 additional cups of water. Combine in pot with canned bouillon; heat through. Season to taste with salt, pepper and garlic salt. Serve with a generous sprinkle of Parmesan cheese on top.
In a 1-quart saucepan, combine sugar and flour. Stir in lemon peel, juice, egg and marshmallows. Cook and stir over low heat until mixture thickens slightly and marshmallows melt. Cool. Fold in mayonnaise. Cover and chill. Serve with fruit salads or use as a dip for fresh or canned fruits.
Brown bacon, beef and onion. Drain some juice from all beans. Save in case you need during baking. Mix all together. Bake, uncovered, at 300° for 1 1/2 hours. Serves about 12.
Beat eggs; add flour and sugar. Mix well. Add pineapple. Pour into a greased baking dish. Sprinkle bread on top. Pour on melted butter. Bake at 350° until brown and solid, about 1 hour. Makes 4 to 6 servings. Delicious with ham dinner!
Mix all ingredients together. It will be very stiff. Mold like Play-Doh and then eat it. Kids love to help with this.
Saute onion, peppers, eggplant, garlic, salt and pepper in 1/2 olive oil. Place in baking dish. Arrange zucchini and sliced tomato on top. Sprinkle remaining 1/2 olive oil, salt and pepper. Bake with cheese and flavored bread crumbs on top in 350° oven for 45 minutes.
Thaw spinach and squeeze out water. Mix in all ingredients. Dip in rye, French or pumpernickel bread.
Wash chicken(s) thoroughly. Rub down with olive oil and sprinkle spices inside cavity and rub thoroughly over bird. Rub salt heavily on outside of chicken and lightly on inside. Place chicken head side up on can of Coke and place in shallow pan in oven for 1 1/2 to 2 hours at 325°.	It may also be placed on grill making sure not to cook directly over fire. Chicken will be ready when legs are loose and skin is golden brown. Enjoy!
Place beans in a saucepan and cover with water. Cook for 8-10 minutes or until crisp-tender. In a skillet, saute onion and green pepper in butter or margarine until tender. Stir in tomatoes, sugar, salt, bay leaf and cloves. Simmer for 10 minutes. Drain beans. Add to tomato mixture. Cover and cook for 5 minutes or until heated through. Discard bay leaf and cloves. Makes 8-10 servings.
Scrape and dice carrots. Cook until just tender in slightly salted water. Drain and cool. Slice onions and peppers. Layer with carrots in a glass bowl. Mix soup, vinegar, oil and sugar. Beat well. Pour over carrots. Cover bowl and refrigerate. Let marinate at least 24 hours.
Cook and mash the melon. Add 1/2 cup sugar, cornstarch, nutmeg, butter and well beaten egg yolks. Cook over low heat until thick. Add filling to baked 8-inch pie crust. Beat egg whites and cream of tartar until frothy. Continue beating until stiff and glossy. Cover filling with meringue and bake 8 to 10 minutes in 400° oven.
Clean mushrooms and remove stems for stuffing, keep stems. Chop mushroom stems and onion. Set aside. Chop raw bacon and fry until almost done. Add onions and stems. Continue to fry until done. Drain bacon and onion mixture. Place in food processor (I just mix mine well), add room temperature cream cheese, and mix well. Put heaping spoonfuls of mixture into mushroom caps. Place on cookie sheet. Bake at 350 degrees for 15-20 minutes. Serve immediately.
Bake cake according to directions, making two layers, approximately 8-inches in diameter. Split both layers horizontally after cooling. Blend sugar, sour cream and coconut. Chill. Spread all	but 1	cup of chilled mixture between the four layers of cake. Blend the remaining cup with the whipped cream and spread over top and sides of cake. Seal in airtight container and refrigerate for 3 days before serving. Keep refrigerated.
Make roux (medium brown color). Add onions and bell peppers. Cook 5 minutes. Add tomato products and water; mix well. Add all other ingredients. Bring to a boil, stirring frequently. Reduce heat; simmer, partially covered, for 1 hour. Great with cornbread.
Combine egg and milk and set aside. Combine potato flakes and dressing mix. Dip breast in egg mixture and roll in potato mixture. Melt butter in a shallow baking pan and arrange chicken breast into. Bake at 400 degrees for 50 minutes.
*Stack slices and trim off crusts. Cut bread into 1/2-inch cubes.
In a frying pan over medium heat, melt 3 tablespoons of the butter. Add mushrooms and cook	until soft; stir in crushed crackers. Turn mixture into a well-greased 9-inch pie pan and press evenly into bottom of pan and up the sides.
Grind up berries and add sugar. Grind up orange with peeling, too. Mix together. Add grapes and pecans just before serving.
In heavy saucepan, combine evaporated milk, sugar, salt and butter. Bring to a boil over moderate heat. Boil 8 minutes, stirring constantly. Remove from heat; add peanut butter morsels. Stir until morsels melt and mixture is smooth. Spread into foil-lined 9-inch square pan. Chill 30 minutes. In saucepan, combine brown sugar, butter and corn syrup. Stir until smooth. Bring to a boil; remove from heat. Add confectioners sugar and walnuts; stir until blended. Spread over peanut butter fudge. Chill until firm.
Grease a 2-quart baking dish. Simmer onion and green pepper in margarine until yellow. Add ground beef; stir in cooked tomatoes, uncooked rice, chili powder, salt and pepper. Pour into baking dish; cover and bake at 350° for 1 hour, removing lid last 15 minutes.
Saute meat, onions and garlic together. Add tomatoes, beans and olives; simmer 10 minutes. Cover with tortillas and American cheese. Cover and simmer until cheese melts, about 30 minutes. Serves 6.
Sprinkle salt over pork chops and fry in cooking oil. Set aside to cool. In a large pan, cook noodles in water. Add salt and cook until tender. Drain. Add mushroom soup and peas. Simmer while you chop pork chops into chunks. Add pork chops and cook an additional ten minutes on low heat. Serve.
Spray cold pan with canola oil. Cook turkey and celery. Use a meat fork to break turkey into pieces. Cook until no longer pink. Stir in remaining ingredients, tomatoes, juice, sauce, beans, spices and beef, if desired. Bring to a boil. Reduce heat and simmer at least 30 minutes. Stir occasionally. Discard bay leaf. Serves 4. Can be doubled easily. (Serving has 4 grams of fat and 380 calories.)
Mix first 3 ingredients well and roll into small balls. Place on greased cookie sheet, not too close together. Press a candy kiss in the center of each cookie. Bake at 350° for 5 minutes only. Let cool, then remove from cookie sheet.
1. Cream sugar and butter. Add eggs. Sift together dry ingredients. Add alternately with milk to creamed ingredients. 2. Fold in blueberries. Grease or Pam muffin tins. Bake for 20 minutes or until lightly browned in 400° oven. Do not overbake.
Measure ingredients ahead and let sit to room temperature. Sift dry ingredients into bowl. Add fat, milk and extract. Beat 2 minutes. Add eggs and beat 2 minutes more. Bake at 350° for 25 to 30 minutes. Use 2 (8-inch) pans or 1 (9 x 13-inch) pan. This is good without frosting.
Mix together well. Wash 2 or 3 cucumbers. Do not peel, but score down sides. Add to brine and refrigerate.
Cook chopped squash, adding onions, butter, salt and pepper. When squash is tender, drain thoroughly. Add the can of cream of mushroom soup and 1/2 of the grated Cheddar cheese. Pour mixture into a 9 x 12-inch baking pan or a casserole dish. Spread remainder of grated cheese across the mixture. Sprinkle can of French's onion on top. Bake at 350° for about 25 minutes.
Allow Cheddar cheese to soften and mix with margarine and cream. Add salt and flour. Stir in Rice Krispies with fork to keep from breaking up too much. Put on greased cookie sheet with teaspoon; press once with fork. Bake at 300° for 20 minutes.