HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar until it becomes ice cream. Beat eggs, one at a time. Add flour, vanilla flavoring and lemon flavoring. Bake at 300° for 2 hours. Turn oven temperature down to 200° and bake 1/2 hour longer.
Combine butterscotch pieces and butter in a 2-quart microwavable glass casserole. Cook, uncovered, 2 to 3 minutes at power level 7 or until melted. Stir in marshmallows. Cook, uncovered, 3 to 4 1/2 minutes at power level 6 or until marshmallows are softened. Stir twice. Blend until smooth. Stir rice cereal into marshmallow mixture. Press into buttered 8 x 8 x 2-inch baking dish; cool and cut.
Place chicken in 9 x 13-inch baking dish and top with cheese. Thin soup with wine. Mix until smooth. Pour over chicken and cheese. Mix stuffing with melted butter and sprinkle over top. Bake at 300° for 90 minutes, uncovered.
Grease muffin tins; fill cups full. Bake at 375°, 25-30 minutes. Makes 12 muffins.
Cook carrots in boiling salted water 8-10 minutes until just tender. Drain and slice into 1/4 inch slices. Toss with onion and green pepper in a large bowl. Stir together remaining ingredients and pour over vegetables. Cover and marinate in refrigerator overnight. Keeps several days in refrigerator.
Boil stewing hen until well done. Remove from broth and debone. Cut into bite-size pieces. Wash and separate celery stalk. Cut diagonally 3/4-inch long. Wash and cut up onions. Cut and drain bean sprouts, bamboo shoots and water chestnuts. Bring broth to a boil. Add onions, bean sprouts, bamboo shoots and water chestnuts. When vegetables are done, add chicken and pimientos. Cook 3 to 4 minutes more. Add enough water to dissolve cornstarch. Add to pot and stir until slightly thickened. Remove from heat and serve over egg noodles.
Remove stem ends from 4 or 5 medium tomatoes. Cut each tomato in half. Set oven control to broil. Dot each half with 1/2 teaspoon margarine or butter. Sprinkle each half with salt, pepper and basil leaves or oregano. Broil tomato halves 3-inches from heat for about 5 minutes or until golden brown.
Bring first 4 items slowly to a boil in a heavy pan. Boil and stir for 8 minutes. Remove from heat. Add almond Hershey bars, marshmallow cream, chocolate chips and chopped pecans. Beat 5 minutes. Pour into a 9 x 13-inch greased pan. This does not need to be refrigerated. A family favorite!
Boil brown sugar, syrup and margarine for 5 minutes on medium heat. Take off stove and be ready to stir. Add 1/2 teaspoon soda and stir. Mixture will change appearance and texture. Then pour over popped corn.
In large bowl beat butter, sugar, eggs and vanilla. Beat until fluffy. Sift flour, baking powder and salt. Mix and add to the egg mixture. Add milk and beat until smooth. Stir in walnuts. Pour mixture into greased and floured pans. Bake at 350° for 30 to 35 minutes.
In large skillet, saute garlic and onion in butter over high heat. Stir in flour. Add heated milk and whisk constantly until thick. Add green chiles, salt and pepper. Remove sauce from heat and set aside.
Brown onion and small pieces of bacon; drain. Add drained sauerkraut to onions and bacon. Add tomato juice, pinch of garlic powder, brown sugar and kielbasa. Simmer for least 90 minutes.
Beat egg whites until frothy. Add cream of tartar and salt. Beat until stiff. Fold in sugar. Pour half of egg white mixture into another bowl. Into one half, fold in vanilla and 1/2 cup flour. Pour into a 10-inch tube pan. Beat egg yolks until thick and lemon colored. Add extracts; fold into remaining egg whites. Fold in remaining flour. Pour over mixture in tube pan. Cut through batter several times with knife. Bake at 350° for about 50 minutes. Invert pan and cool. Remove and frost as desired.
Mix flour, baking powder and salt; set aside. Melt margarine and add brown sugar in large mixing bowl. Stir until well mixed. Allow to slightly cool. Add eggs, one at a time, beating after each addition. Add half of ingredients; mix. Add remaining dry ingredients. Mix. Add nuts, chocolate chips and vanilla. Spread into greased 10 x 15-inch pan. Bake at 350° for 25 to 30 minutes.
In plastic bag, combine lemon juice, vegetable oil, garlic and bouillon. Marinate chicken in this 2 hours or overnight (the longer you marinate the better). Remove from marinade; grill or broil as you like, basting frequently. Slice chicken into strips; place on tortillas. Top with cheese and garnishes. Fold and eat.
Preheat the oven to 350 degrees F. Butter the bottom of two 8 in cake pans. Then line them with parchment paper and butter and flour the lined pans.
Pour 3/4 cup of butter over stuffing. Mix in large bowl; toss to moisten evenly. Add apples, celery, raisins, onion, salt, sage and pepper; mix well. Spoon stuffing into body cavity, packing loosely. Truss chicken; place in roasting pan. Brush with remaining 2 tablespoons butter and lemon juice. Roast in preheated oven at 350° for 1 1/2 hours or until meat thermometer inserted into thickest part of thigh not touching bone registers 190°. Let stand 10 minutes before carving.
Heat oven to 450°. Generously grease six 6-ounce custard cups or 8 medium muffin cups, 2 1/2 x 1 1/4-inches. Beat eggs slightly; beat in flour, milk and salt just until smooth (do not overbeat). Fill custard cups about 1/2 full, muffin cups about 3/4 full. Bake 20 minutes. Decrease oven temperature to 350°. Bake custard cups 20 minutes longer, muffin cups 15 minutes longer. Immediately remove from cups; serve hot. Makes 6 or 8 popovers.
Brown beef with 1 large onion chopped. Mix spaghetti sauce, cottage cheese and tomatoes. Layer sauce and noodles. Sprinkle Mozzarella cheese over each layer. May use Parmesan cheese in addition to the Mozzarella cheese if desired. Bake, covered, for 45 minutes at 350°. Uncover. Sprinkle Mozzarella cheese on top and let melt.
Cook vegetables according to directions. Alternate vegetables in a casserole dish with water chestnuts, mushrooms, onions and cheese. Pur soup over top and bake in moderate oven until heated.
Cream the butter and sugar until light and fluffy. Beat in egg, pumpkin and vanilla. Mix and sift the flour, baking powder, soda, salt and spices. Add to creamed mixture; mix well. Add almonds and chocolate chips; mix thoroughly. Drop by spoonfuls onto greased cookie sheet. Bake at 350° for 15 minutes.
Mix cornstarch, sugar and salt. Add boiling water and cook until clear, stirring constantly. Place over hot water and continue cooking 5 minutes longer. Pour over egg yolk and beat well. When partially cooled, add fruit juices and rinds. Cool. Makes 1 1/2 cups sauce.
Mix together and bake at 350° until bubbly, about 25 to 30 minutes.
Mix water, 1 cup sugar, 1/2 teaspoon soda and 1/2 teaspoon vanilla until all is dissolved. Pour into unbaked pie crust. Mix flour, lard, sugar, soda and vanilla until crumbly and well mixed. Put on top of pie and bake at 350° until set.
In frying pan, cook some bacon pieces until done, add onion (green onions are good), small slices of carrot, green pepper, scrambled egg, mushrooms, and cook until done. Do not drain grease. Add cooked rice and soy sauce to taste. You can add anything you want to fried rice, such as sausage, but the bacon makes it better. Also, put the carrots in first, they take longer to cook. Don't scramble eggs in rice.
Preheat oven to 350°. Dump cherry and apple pie fillings into a 9 x 13-inch cake pan. Make sure it is even all over. Dump the cake mix into pan, make sure it is even all over. Slice the stick of butter and place all over the top. Bake for 25 to 35 minutes or until golden brown on top.
Crust: Mix chocolate wafers with the butter and press into the bottom and up 1/2 of the sides of a 9-inch greased spring-form pan. Finely chop 4 of the Heath bars, sprinkle over crust and refrigerate crust while preparing filling.
Mix all ingredients and put in pie shell. Place in hot oven at 400° for 10 minutes, then turn heat down to 325° for 30 minutes. Custard will bake in 40 minutes.
Combine ingredients, except powdered sugar, and mix to blend. Spread in 9 x 13-inch greased pan. Bake at 325° for 10 minutes, then shake down. Bake 10 more minutes; shake down. Bake 10 more minutes; shake again. Bake 5 minutes more. Remove from oven. Cool and cut as brownies. May sprinkle with powdered sugar when cool.
Cream crisco, egg, brown sugar and molasses. Stir in dry ingredients; chill dough and roll into walnut size balls. Dip balls in sugar and put on cookie sheet separated. Sprinkle water on top; Bake 350° 9-12 min. Still soft when done. don't overbake.
Place chicken breasts in 8 x 12-inch baking dish. Pour salad dressing over chicken. Bake, uncovered, at 400° for 20 minutes.
In a large, heavy pot, heat butter. Add meat and cook until browned on both sides. Remove meat and set aside. Add onions to pan and cook until browned. Stir in flour and sugar and cook until browned. Stir in consomme and beer. Bring to boil.
Cream sugar and margarine. Add eggs; beat well. Add flour alternately with milk and flavoring. Pour batter into greased and floured 10-inch angel food cake pan. Bake at 300° for 2 hours. This cannot be baked in Bundt pan because it will not hold all the batter.
Thaw spinach; squeeze out water. Mix all ingredients except bread well. Let set overnight. Take out center of loaf of bread. Cut into bite-size pieces. Put dip in center of bread with pieces around.
Combine sugar, oil, vanilla, eggs, lemon juice and salt in mixing bowl; beat well. Sift flour and soda together; add to first mixture. Beat well again. Add apples and pecans. This mixture will be very stiff. You may have to mix it by hand. Bake in a tube pan for 1 hour at 325°. Do not overcook.
Stir together flour, soda, salt, cinnamon and nutmeg. Toss dates with mixture to separate them; add walnuts. Beat eggs slightly. Gradually beat in sugar until thickened and pale lemon color. Add sour cream and beat to blend. Gradually and gently beat in flour mixture until batter is smooth. Turn into a greased 9 x 9 x 1 3/4-inch cake pan. Bake in preheated oven for 35 to 40 minutes.
Bring to a bubble the milk and water; cool in fridge to lukewarm. Add the remaining ingredients to milk mixture; beat until well mixed. Sift 7 to 8 cups of flour. Stir in 5 1/2 to 6 cups until dough starts to thicken, then add remaining 1 to 2 cups until ready for kneading. Turn onto floured board and knead for 2 to 5 minutes until it becomes smooth and elastic. Round up in greased bowl, rounded side up. Cover with damp cloth and let rise in warm place for 2 to 2 1/2 hours (don't rush). Punch down and let rise again 30 minutes to 1 hour.
Mix potato water, sweet milk and shortening; let cool until lukewarm. Add egg, sugar, salt and dissolved yeast, mix well. Add about two cups of flour, beat well until it is the consistency of pan cake mixture. Cover and keep in a warm place one hour. Add enough flour to kneed into biscuit dough texture. Let rise until double in bulk about one hour. If ready to use, pinch off desired amount, roll out, cut with biscuit cutter, dip in melted butter and place close together in baking dish with sides. Let rise again and bake. Punch down unused mixture and place in refrigerator. Mixture will last about two weeks in refrigerator.
Bake cake following directions on mix box. Cool completely. Poke holes in cake. Spread pineapple over top using juice and all. Spread pudding on top of pineapple. Slice bananas and place in pudding. Spread Cool Whip and sprinkle crushed walnuts on top.
Line baking pan with foil. Pour rice on foil and lay chicken on top of rice. Salt and pepper as desired. Pour both cans of soup and milk over the chicken. Cover and bake at 350° for 2 1/2 hours.
Mix soup, chiles, taco sauce, milk and onion in a bowl. Then tear tortillas in small pieces. Now, find a big casserole pan and place chicken on bottom, then half the tortillas, half the sauce and half the cheese on top of chicken. Repeat this layering, ending with cheese. Bake at 350° for 45 minutes.
Combine all ingredients; pack lightly in a large, greased loaf pan. Bake in the oven at 325° for 1 1/2 hours.
Refrigerate at least 2 hours before serving. Sprinkle with Cheddar cheese.
Brown hamburger and onion in skillet; pour off excess fat. Mix in other ingredients. Pour into casserole dish and top with grated cheese. Cook in a 375° oven for 30 minutes.
Cook ground meat with onion; drain grease. Add tomatoes; simmer 10 minutes uncovered. Layer okra and cover. Simmer 10 to 15 minutes until okra are tender. Small amount of parsley, celery and bell peppers may be added with onion if desired. Salt and pepper to taste. More okra may be used.
Mix first 6 ingredients thoroughly. Reserve 3/4 cup mixture. To remaining mixture, add eggs, milk and vanilla. Put into 2 slightly greased cake pans. Sprinkle with 3/4 cup of reserved mixture on top and sprinkle cinnamon on top. Bake for 20 to 25 minutes at 350°.
Preheat oven to 450°. In a plastic bag, combine squash and salad dressing; shake well. Combine crumbs and cheese in another bag. Add squash; shake well. Arrange in single layer in shallow pan well sprayed with cooking spray. Bake, turning once.
Mix cream cheese and sugar together and set aside. Mix pretzels and butter, press in 9 X 13 inch pan; bake 400 for 10 minutes. Cool. Spread cream cheese mixture over pretzels. Spread whipped topping over mixture and chill. Dissolve gelatin in hot pineapple juice; add the strawberries and allow to set slightly, pour over top of other layers. Refrigerate until set. Cut into squares and serve on lettuce leaves.
Unroll crescent rolls; cut each piece of dough into three pieces. Spread pizza sauce on with a barbecue brush. Add cheese and pepperoni and roll up. Bake at 350° until lightly browned.
In 4-quart bowl, layer 1/2 each of spinach, eggs, lettuce, beans, onions and chopped pepper. Repeat layers. Spread salad dressing evenly over top. Cover at least 12 hours. Garnish.
Pour 1/2 sauce into a 10 x 6-inch baking dish. Combine spinach, Ricotta, 3/4 cup Mozzarella, Parmesan and egg; mix well. Spread each noodle with scant 1/2 cup mixture; roll up and cut in half crosswise. Place rolls, cut side down, in dish. Top with remaining sauce. Cover; bake at 350° for 50 minutes. Sprinkle with remaining Mozzarella and additional Parmesan. Makes 12 (2-inch) pinwheels.
Stir pudding mix into canned pineapple in a bowl. Stir in Cool Whip and marshmallows. Add nuts (optional). Chill well before serving. Can be served with dinner or as a dessert. Great for the holidays.
Mix all dry ingredients, except raisins, together and spread on 2 cookie sheets. Warm honey so it will pour in thin stream. Pour honey and oil over dry ingredients. Toss to coat. Bake at 225° for 1 1/2 hours. Remove and toss in raisins. Place in container.
Mix jello, hot and cold water, sugar and salt; set in refrigerator to chill. Mix crushed, drained pineapple, diced apples and bananas. Combine with chilled jello. Pour into 13 x 9 inch pan. Cook pineapple juice, flour, sugar and egg until thick; cool. Follow directions on box for Dream Whip. Mix Dream Whip with cooked ingredients and cover top of jello; sprinkle with nuts. Keep covered in refrigerator.
Cut off and discard wing tips; cut each wing in half at joint. Place in 13 x 9-inch baking dish. Combine 3/4 cup picante sauce, honey, soy sauce, mustard seed, oil, ginger and orange juice in small bowl; mix well. Pour over chicken wings. Cover and refrigerate at least 6 hours or overnight. Place wings on foil-lined 15 x 10-inch jelly roll pan. Bake in 400° oven for 40 to 45 minutes. Additional picante sauce may be added. Serve warm.
Grate carrots and add	raisins, celery and mayonnaise. Blend together. Garnish with parsley, cherry and sugar coated raisins. (Toss an additional 1/4 pound raisins in 1 ounce sugar to make sugar coated raisins.) Serves 24.
Melt 1/4 stick of oleo in casserole dish. Mix pineapple, sugar, flour, salt and cheese. Spread mixture in dish. Top with crackers mixed with remainder of oleo, melted. Bake at 350° for 20 minutes.
Melt peanut butter and oleo over low heat. After it's melted, put in Rice Krispies and almost all of powdered sugar. Mix all ingredients by hand and form into 1-inch balls. Melt chocolate. Dip your peanut balls into chocolate and tap off excess. Place on wax paper or foil. Makes 80 or 90 balls.
Pour milk and pudding in blender container. Blend good. Add ice cubes. Blend thoroughly. Let stand about 3 minutes to thicken. Makes 4 servings.
Mix together sugar and flour. Next, mix yolks and milk. Then combine the sugar and flour mixture and the yolk and milk mixture. Cook in double boiler, stirring often, until thick. While mixture is cooking, arrange in a large bowl layers of bananas and vanilla wafers. Pour mixture over this. Beat egg whites, pinch of cream of tartar and 3 heaping teaspoonfuls of sugar. Spread over contents in bowl and brown in oven.
Cut apples into wedges. Mix cream cheese with brown sugar in a large bowl. With a spatula, spread cream cheese mix on plate. Then spread caramel dip over cream cheese. Dip apples and enjoy.
Combine first 3 ingredients in bowl; mix well. Press over bottom and sides of 9-inch spring-form pan. Beat cream cheese, flour, chocolate and 1 cup sugar in bowl until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in half and half and 2 teaspoons vanilla. Pour into prepared pan. Bake at 400° for 10 minutes. Reduce temperature to 300°. Bake for 55 minutes longer. Cool for 10 minutes, remove sides of pan. Spread mixture of sour cream and 1/2 teaspoon vanilla over cooled cheesecake. Yield: 16 servings.
Push a vanilla wafer in miniature tart pan and fill cup 2/3 full. Bake at 375° for 15 to 20 minutes. Place 1 tablespoon of cherry pie filling on top.
Mix flour, baking powder, sugar and salt. Combine egg and milk; add flour mixture with shortening and mix only enough to dampen flour. Fold in cereal and raisins.
Sift together sugar, flour, baking powder and salt. Beat eggs, dates, nuts, vanilla and flour mixture. Place batter in a greased 8 x 8 x 2-inch baking pan. Bake at 350° for 40 minutes. While hot, cut in small squares, then roll into balls. Dust with powdered sugar. Makes 4 dozen delicious cookies.
Combine all ingredients in a large saucepot. Bring to a boil, then lower heat to simmer. Simmer for 1 hour or until vegetables are tender. Correct seasonings. Serve hot. Makes 8 servings.
Dice apples. Cut grapes in half. Add nuts, marshmallows and Miracle Whip. Cool for at least 2 hours.
Soften the cheeses. Add remaining ingredients. Shape into four balls and roll in diced, chopped dried beef.
This is a heavy wonderful cake. There is enough batter for two cakes. Start with an extra large bowl.
Peel, quarter and boil 4 medium potatoes until fork tender, drain. Put the potatoes in a large mixing bowl and mash while hot. Add cream cheese, onion, eggs and flour. Beat at medium speed with electric whipper until blended. Increase to high and beat until fluffy. Season with salt and pepper.
Slice tomatoes thin and season with salt, pepper and garlic. Dip in flour; shake excess off. Mix eggs and milk together and beat well. Place tomatoes in egg mixture, then add to cornmeal; do one at a time doing this process. Heat oil in a skillet and fry tomatoes until golden brown on both sides.
In a very large, heavy saucepot, over medium heat, in hot oil and margarine, cook onion, carrots, celery and potatoes until they are lightly browned, about 20 minutes, stirring occasionally. Add water, cabbage, tomatoes with their liquid, spinach and zucchini. Over higher heat, heat to boiling, stirring to break up tomatoes. Reduce heat to low, cover and simmer 40 minutes or until all vegetables are very tender, stirring occasionally. Do not overcook. Stir in beans; cook 15 minutes longer or just until soup is thickened.
Place chicken between 2 pieces of waxed paper or plastic wrap; pound until 1/4 inch thick, bring careful not to tear chicken. Cook and stir sausage and garlic over medium heat until sausage is brown; drain fat. Stir breadcrumbs, 1/2 teaspoon salt, savory, pepper and egg into meat mixture. Place about 1/3 cup meat mixture on each breast half. Roll up and secure with wooden picks. Place rolls in greased 13 x 9-inch baking dish. Brush rolls with melted butter. Pour remaining butter over rolls. Sprinkle with 1/2 teaspoon salt. Cook uncovered in 400° oven until done, 35 to 40 minutes. Remove chicken to warm platter; remove wooden sticks. Keep chicken warm. Pour liquid from baking dish into 1-quart saucepan. Stir water into cornstarch; pour into liquid. Stir in bouillon (dry). Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Pour gravy over chicken; sprinkle with parsley. Serve with hot noodles.
Wash, shell and devein shrimp. Drain shrimp on paper towel. Blend egg and milk together. Sift flour with baking powder and salt. Add egg-milk mixture to dry ingredients and blend until smooth. Dip shrimp in batter and fry in just enough heated oil to float shrimp. Heat oil to 385° before adding shrimp. Drain golden brown shrimp on paper towels.
Mix all ingredients, except pecans. Fold in pecans. Drop from teaspoons on cookie sheet. Bake at 350° for 10 to 15 minutes or until golden brown.
Mix flour, salt and pepper together. Roll chicken in flour mixture and fry in oil until brown. Add all wet ingredients, vegetables and brown sugar to chicken in pan. Mix together and simmer 20 to 30 minutes until vegetables are tender. Stir occasionally. Serve over rice.
Mix well all ingredients, but sugar-cinnamon mixture. Roll into small balls; roll in sugar-cinnamon mixture. Bake for 8 to 10 minutes at 400°.
Mix eggs and oil. Add other ingredients. Mix all together until well blended. Bake in greased 9 x 13-inch pan or casserole dish for 50 to 55 minutes at 350°.
Cream oleo and sugar until creamy. Add sugar, 1 cup at a time. Add vanilla, almond flavoring and flour. Mix well. Grease and flour a 9 x 13-inch pan. Spread 2/3 of batter on the bottom of pan. Spread cherry pie filling on top of batter, then spread remaining batter over pie filling. Bake at 350° for 40 minutes.
Mix all ingredients together in casserole. Bake, covered, in a 300° oven for 4 hours. Serve with rice or noodles.
Mix cheese, mayonnaise and lemon juice with blender or food processor until smooth. Add onion and shrimp. Set overnight. Serve with crackers, chips or vegetables.
Mix first 4 ingredients together. Shape into balls. Refrigerate for at least 2 hours.
Place chicken in a 9 x 13-inch baking dish. Pour broth over chicken. Spread soup over chicken and broth. Sprinkle with salt and pepper. Mix melted butter, flour and milk together. Pour over soup and spread evenly. Bake at 350° for 40 minutes or until brown crust forms.
Cook apples in syrup; cool. Mix eggs, butter and sugar. Mix other ingredients. Bake at 350° in a Bundt pan until done.
Peel and wash potatoes in cold water; dry with paper towels. Potatoes and onion may be grated by hand (traditional method) or diced and slowly dropped into blender until all potatoes are grated. Combine grated potatoes and onion in bowl with egg, flour, salt and pepper. Mix thoroughly. Heat 1/4-inch of oil in electric skillet to 400°. Using a ladle or large spoon, drop potato batter into hot oil (one scoop per pancake). Fry pancakes until nicely browned on both sides. Remove from skillet and place on paper towels for a few seconds to drain excess oil. Serve hot with sour cream or applesauce. Serves 4 to 6.
Combine all ingredients in blender until well mixed, about 1 minute. Pour into unbaked pie shell. Bake at 375° for 30 minutes; reduce heat to 325° and bake an additional 20 minutes.
Combine. Make into tiny balls. Press flat. Bake at 350° for 10 to 12 minutes.
Bake 45 minutes at 350° covered. Uncover and add mushrooms. Cook 15 additional minutes.
Combine milk, vegetable oil, egg and honey. Mix well and set aside. Mix oatmeal, flour, brown sugar, baking powder and salt together. Blend all ingredients together; add nuts. Fill greased muffin tins 2/3 full. Bake at 375° for about 20 minutes.
Melt margarine in casserole. Stir flour, sugar and milk. Pour over margarine. Put fruit on top. Bake at 375° for 45 minutes.
In large bowl mix together all ingredients. Shape into loaf. Bake at 350° for approximately 1 hour. Top off with some tomato sauce.