HumbleIntelligence/food-ner-1-Million huggingface dataset:
Have shortening at room temperature and stir just to soften. Sift in dry ingredients. Add 3/4 cup milk and mix until all flour is dampened. Beat 2 minutes with mixer at low speed, or 300 strokes by hand. Add two flavorings and mix. Add meringue and the remaining milk and beat 150 strokes by hand or 1 minute by mixer at a low speed. Turn batter into 2 round 9-inch layer cake pans that are 1 1/2 inches deep and have had the bottoms lined with waxed paper and have been greased. Bake 30 minutes or until done. Cool. Frost.
Mix first 5 ingredients together. Put in greased baking dish. Mix soup with milk. Pour over potato mixture. Bake at 350° for 1 1/2 hours.
Stir chicken, green pepper, 1/2 cup picante sauce and cream cheese in a saucepan, over low heat, until smooth. Spoon 1/3 cup of chicken mixture into each tortilla; roll up. Place, seam side down, in lightly greased 12 x 8-inch baking dish.
Form 6 scoops of ice-cream into smooth balls with ice-cream scooper. Roll each ball in 1/4 cup nuts; cover and refreeze.
Preheat oven to 375°. Lightly flour surface and roll each loaf to an 11 x 8-inch rectangle. Place sausage down the middle of loaf. Layer 2 cups cheese and 1/2 of meat and spinach on both loaves. Gently fold ends of bread over and pinch to seal. Roll over onto 2 cookie sheets; pinched ends should be on bottom. Brush egg white mixture over loaves. Bake for 35 minutes until golden brown. Makes 2 rolls.
Saute onion in butter to a golden brown. Combine in saucepan. Bring to boiling.
Bring tea and honey to a slight boil. Add pectin and root bark; simmer 6 minutes. Put in hot jelly jars and cover.
Combine all ingredients in saucepan. Cook on medium heat, stirring constantly until thickened. Cool complete saucepan. When cool, add 1 (8 ounce) Cool Whip. Pour over five or more diced apples; mix well. Keep refrigerated.
Heat oven to 425°. Grease 13 x 9-inch roasting pan. Add potatoes, onions, carrots, olive oil, rosemary, salt and pepper; toss to coat all ingredients. Roast in oven, stirring occasionally, for 45 minutes to 1 hour or until potatoes are pierced easily with a knife. Makes 6 servings.
Beat together cream cheese and sugar. Fold in remaining ingredients. Pour into a 9 x 13-inch glass dish. Keeps well in freezer.
Preheat oven to 325°. Mix butter, sugar and flour together and press into a well buttered 9 x 13-inch dish. Bake 25 minutes. While this bakes, beat the eggs with fork and add lemon juice. Mix well and spoon over the baked crust. Return to the oven and bake for 25 minutes. Remove from oven and sprinkle with powdered sugar while still hot. Cut when cool.
Mix all and refrigerate 1 hour. Shape into small balls and freeze on cookie sheets. They can be stored in plastic bags. Bake at 350° for 30 minutes. Serve as an appetizer.
Mash avocados with lemon juice, salt and pepper. In a separate bowl, mix together sour cream, mayonnaise and taco seasoning. On a large platter (9 x 13-inch or 10-inch round), layer ingredients in the following order: jalapeno dip, avocado mixture, sour cream mixture, salsa, onions, tomatoes, olives and Monterey Jack cheese. Serve with tortilla chips. Very good!
Preheat oven to 350°. Grease and flour a 13 x 9-inch pan. Combine all ingredients, mixing well by hand. Pour into pan. Bake for 25 to 30 minutes. While cake is warm, pour prepared frosting over cake.
Peel and slice the carrots and cook them in boiling water until they are tender. Drain off the water. Add the unsalted butter and sugar to the carrots and cook until the butter and sugar are melted.
Melt the margarine and the sugar in a saucepan. Chop the dates, add to the pan. Cook over a low heat until all of the ingredients blend and are like preserves. Remove from the heat and add the pecans, rice krispies and vanilla. Form the mixture into balls and roll in the powdered sugar. Delicious and pretty to serve.
Combine butter, sugar and vanilla and mix until well blended. Gradually add flour until dough is not sticky to touch. Line bottom of jelly roll pan with wax paper and press dough flat to edges. Place another sheet of wax paper on top and roll surface until smooth with pastry roller. Refrigerate overnight. Cut into pieces (approximately 1 1/2 x 3-inches). Bake at 300° for 25 to 30 minutes.
In skillet, cook beef, onion and garlic until meat is browned. Drain. Crush herbs. Add rest of ingredients, including herbs. Bring to boiling. Reduce heat, cover and simmer 30 minutes. Stir occasionally. Serves 6 to 8 people.
Combine 1st 5 ingredients. Make well in center. Combine next 4 ingredients. Stir well. Fold in blueberries. Spray muffin pans with cooking spray. Bake at 400° for 18 minutes. Makes 12 muffins, 150 calories each.
In mixing bowl, put cream cheese. Sprinkle pudding over it and mix. Add lemon juice and pineapple and mix. Fold in wheat, nuts and Cool Whip. Refrigerate.
Butter the bottom of a 9 x 13-inch baking pan. Line with graham crackers (not crushed). In a small bowl, mix vanilla pudding with 1 3/4 cups milk. Beat on medium speed for 2 minutes. Blend in half of Cool Whip. Spread over graham crackers in dish. Place a second layer of crackers. Prepare chocolate pudding as above, folding in remaining Cool Whip. Spread over second layer of crackers. Chill 3 hours. May be garnished with a dab of Cool Whip.
In large bowl, combine popcorn and nuts; set aside. In small bowl, combine margarine, mustard and salad dressing mix. Pour over popcorn mixture, toss to coat well. Spread in 15 1/2 x 10 1/2 x 1-inch baking pan. Bake at 325° for 15 minutes, stirring after 10 minutes. Remove from oven; stir in raisins. Spread on paper towels to cool. Store in airtight container.
Sift flour; measure. Add baking powder, soda and salt. Add shortening. Add sugar gradually, beating until light and fluffy. Add eggs; mix until smooth. Add dry ingredients alternately with mashed bananas, stirring just enough to combine thoroughly. Do not beat. Turn into greased pan and bake at 350° about 1 hour.
In Dutch oven, brown roast on all sides. Add sauerkraut and juice, sugar and bay leaf. Cover and simmer 4 to 6 hours.
Saute onion in	margarine and	remove	from heat. Add remaining ingredients, except Cheddar cheese. Spoon half the rice mixture into a greased 2-quart casserole. Top with half the cheese. Repeat with remaining rice mixture and cheese. Bake at 375° for 25 minutes.
Loosen sections of grapefruit; remove seed, if any. Mix butter, sugar and cinnamon and pour evenly over grapefruit tops. Broil a few minutes until lightly browned. Garnish with a whole strawberry in center of each grapefruit. Serve as appetizer or dessert.
Cream shortening and butter or margarine together until light and fluffy. Add sugar and cream until smooth. Add egg and beat well. Beat in peanut butter and vanilla. Sift flour, soda and salt together and add to creamed mixture. Roll dough into balls about 1-inch in diameter. Place on greased cookie sheet and flatten by pressing with tip of teaspoon or fork. Bake at 400° for 10 to 12 minutes.
Sift together dry ingredients. Stir in remaining ingredients until well blended. Preheat oven to 350°. Grease 2 loaf pans and lightly dust with flour or spray with nonstick spray. Pour batter into prepared pans. Bake for 1 hour. Cool 15 minutes before turning out on board. Makes 2 loaves.
Pour drained vegetables into well-greased casserole dish. Cover with cubed chicken. Pour half the soup over the mixture; season with salt and pepper. Add rice and remaining soup.
In a large mixing bowl, combine apples and sugar. Gently fold in cranberries, carrots and nuts. Combine dry ingredients. Add to mixing bowl. Mix well to moisten dry ingredients. Combine eggs and oil. Stir into apple mixture. Fill muffin tins (greased) 2/3 full. Bake at 375° for 20 to 25 minutes. Serves 18 to 24.
Make it a family project to look up the ingredients. All are found in the Bible (KJV).
In a large bowl, combine oatmeal, sage, pepper, egg whites, onion, garlic and milk. Add beef and mix lightly. Place in a shallow baking pan (10-inches in diameter). Bake at 400° for about 45 minutes. Remove from oven. Carefully drain fat from pan.
Brown meat, chopped green pepper and onion. Drain grease. Add kidney beans with juice. Add hot salsa and can tomatoes. Season to taste with salt, pepper, and chili powder.
In 2-quart saucepan, heat oil; saute onion and garlic until tender. Stir in tomato paste, water, mushrooms, oregano, basil, sugar, salt and pepper. Heat to boiling. Reduce heat; simmer gently, uncovered, for 30 minutes or longer, stirring occasionally. Serve over hot pasta.
Preheat oven to 400°. Butter 9-inch pie pan. Blend milk, flour, salt and egg using an electric mixer. Stir in half of cheese. Pour into pie pan and bake until puffed and golden, about 25 minutes. Sprinkle remaining cheese over the top. Continue to bake until cheese has melted, about 4 minutes. Cut into squares and serve immediately. Serves 6.
Mix all ingredients. Heat in microwave oven 5 to 6 minutes. Serve with tortilla chips. May reheat as needed.
Mix hamburger, rice and onion. Shape into balls. Brown in skillet, draining grease. Mix tomato sauce, bell pepper and chili powder into same skillet. Cook until done.
Mix and pour over steak to marinate for 6 to 8 hours in a glass cake pan. Turn occasionally. Broil 6 to 10 minutes on each side. Cut in thin slices across the grain.
Preheat oven to 325°. In top of double boiler, combine corn meal, 2 cups milk and salt. Heat, stirring to prevent lumps, until slightly thickened, about 20 minutes. Cool.
Mix well, then cook for 3 minutes over medium heat or until the mixture thickens. Let cool and refrigerate.
Place teriyaki sauce, sherry, sugar, garlic and ginger in shallow 2 1/2 quart microproof casserole; mix well. Add steak and stir until coated. Cover and marinate at room temperature 30 minutes; stirring occasionally. Push meat to center of casserole. Arrange vegetables around steak. Cover with casserole lid and cook on 80 for 10-13 minutes. Serve with unseasoned rice. Makes 4 servings.
Combine bread slices with all ingredients. Shape in balls. Brown in oil; drain. Simmer in spaghetti sauce for 1 hour.
Top with corn flakes (crushed) and melted butter. Bake at 350° for about 45 minutes.
In a mixing bowl, combine butter, celery seed, paprika and parsley flakes, stirring well to blend. Spread on cut sides of each roll. Place on baking sheet. Broil until golden brown. Yields 4 servings.
Combine gelatin in 1 cup boiling water. Set aside to cool. Preheat oven to 275°. Combine nonfat dry milk and 3 cups water. Add canned milk and sugar and gelatin mix. Blend yogurt with remaining water and add to mixture. Cover bowl with dish towel and put in oven. Turn oven off. Leave in oven 8 to 10 hours. If yogurt hasn't gelled, reheat oven and replace in oven for another 6 to 8 hours with oven off. It will stiffen more when refrigerated. May also be used in place of sour cream in recipes.
Fry bacon strips to go on the top. Mix all of the other ingredients together on top of the oven. Bake for 30 minutes at 325° to 350°. Add bacon about 15 minutes before done.
Arrange chicken in shallow baking dish. Combine mayonnaise, onion soup mix, Russian dressing and preserves. Pour mixture on chicken. Bake at 350° for 1 hour or until chicken is tender. Serve over rice.
Place sherbet in large punch bowl; add remaining ingredients and stir well. Serves 50 people.
Cook Uncle Ben's rice as package directs. Stir-fry sausage and drain. Cook mushrooms in butter and seasoning; don't drain. Mix all together and keep warm in very low oven until cornish hens, chukkars, pheasant, doves, quail or chickens are ready. A great favorite of hunters. Even goes with venison with burgundy-olive oil and garlic sauce.
Heat oven to 350 degrees. Bake crust. Beat cream cheese in medium bowl until smooth and fluffy; beat in 1/2 cup sugar and eggs. Stir in 2/3 cup pineapple juice. Pour cream cheese mixture over hot crust. Bake just until center is set, about 20 minutes. Cool completely. Mix flour and 1/4 cup sugar in 2 quart saucepan. Stir in 1 cup reserved pineapple juice. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Remove from heat; fold in pineapple. Cool completely. Beat whipping cream in chilled bowl until stiff. Fold in pineapple mixture. Spread carefully over dessert. Cover loosely and refrigerate until firm, about 4 hours. Cut into squares.
Mix Coke and barbecue sauce together. Place meat in casserole dish. Cover with sauce and bake one hour at 350°.
Cover the bottom of an 8 x 8-inch pan with crumbled cookies. Cream together 1 cup 10x sugar with butter. Add to this mixture the well beaten egg. Blend. Add almond flavoring. Spread on top of cookies. Beat or whip the cream until stiff. Add sugar, vanilla and nuts. Spread on top of butter mixture. Cover with plastic wrap and refrigerate for 24 hours. After eating your portion, roll until you've lost 5 pounds.
Drain whole kernel corn. Melt margarine. Beat eggs. Mix all ingredients (except cheese) in mixing bowl. Pour in 2 quart casserole dish. Bake at 350° for 50 minutes. Top with grated cheese. Bake for 10 more minutes.
Mix everything except cheese together. Pour into greased 9 x 13-inch pan and bake at 350° for 35 minutes. Take out and sprinkle with cheese. Return to oven for 5 to 10 minutes until cheese melts.
Cook potatoes in water for 30 minutes or until tender. Drain and let cool. Peel and cut 1/4-inch strips; set aside. Combine 1/4 cup butter and next 5 ingredients in large bowl; gently stir in potatoes and cheese. Spoon into a greased 13 x 9 x 2-inch dish. Combine 3 tablespoons butter and stuffing mix; sprinkle over potato mixture. Bake uncovered at 350° for 25 minutes.
Dissolve yeast in warm water and 1 tablespoon sugar. Combine water, potato, 1 tablespoon sugar, salt and oil. Add to the yeast. Stir in 2 1/2 cups flour and beat well. Let batter rise in warm place until bubbly, about 40 to 50 minutes. Then add the diced ham. Work in flour one cup at a time. Turn out on lightly floured surface. Knead for about 5 minutes, place in greased bowl and grease top. Let rise in warm place until doubled in bulk. Punch down, turn on flour board or surface. Then shape into two 9 x 5-inch loaf pans that have been greased. Let rise until double its bulk and bake in oven at 375° for 40 minutes. Depends on your oven. Brush top with warm water or melted butter.
Combine first 5 ingredients in a heavy skillet. Cover and cook over medium heat for 10 minutes, stirring occasionally. Stir in fried onions, tomatoes and oregano; cook, uncovered, 2 minutes or until tomatoes are thoroughly heated.
Brown beef with bell pepper; drain and add cabbage, Ro-Tel and rice and cover with water. Steam until cabbage is cooked to desired tenderness.
Mix dry ingredients together. Add oil and water (mixture will be thick). Add pumpkin, eggs and nuts. Pour into 4 or 5 greased 8 x 4 x 3-inch loaf pans (1/2 to 3/4 full) and bake at 350° for 1 hour.
Combine half the flour and all of the yeast in a bowl and blend. Add milk, water, sugar, salt and egg, then mix. Beat with a beater about 3 minutes; add butter and remaining flour gradually and knead until smooth and satiny. Place in a lightly greased bowl; grease surface of dough lightly. Cover and allow to rise in a warm place until doubled in bulk (about 30 to 40 minutes). Turn out on lightly floured board; punch down and allow to rest about 10 minutes. Divide dough into 36 parts and make into balls.
Bring 4 quarts of water to a boil. Add pasta and beans. Cook 8 to 10 minutes, stirring frequently until just tender.
Set cream cheese out until soft, then add to bowl. Put in all ingredients. Stir until mixed up well. Shape into ball and refrigerate.
Preheat oven to 400°. In medium bowl, combine first 5 ingredients. Mix well. Shape into 1-inch balls. Place 1 inch apart on lightly greased cookie sheet. Bake 12 to 15 minutes or until edges are lightly browned. Remove from cookie sheet immediately. Serve hot with warm cheese sauce. Refrigerate leftovers. Makes 6 dozen.
Cook lasagna noodles as directed on package; drain. Brown ground beef; drain off excess fat. Combine ground beef, spaghetti sauce, tomato paste, green pepper, onion, salt, pepper, sugar and oregano in large bowl; stir well. Spoon a little sauce in bottom of greased baking dish or pan. Place a layer of noodles and a layer of sauce until all used. Cover; bake in preheated 350° oven for 45 minutes. Remove. Put mushrooms and Mozzarella cheese on top; bake 10 to 15 minutes longer, uncovered.
Chop onion, cucumbers, tomatoes and radishes in large bowl. Add drained corn and peas.	Pour Italian dressing over all ingredients. Chill for about 1 hour. Eat with meat and vegetables. Keeps well for about a week, refrigerated.
Combine onion and water; let stand 10 minutes. Melt butter in skillet. Stir in onion and curry. Saute 3 to 4 minutes, stirring constantly. Cool. Combine curry mixture with mayonnaise, lemon juice, salt and pepper. Blend. Combine chicken, pineapple, nuts, raisins and apple in large bowl. Add curry dressing and toss gently. Line salad bowl with lettuce; add salad. Sprinkle coconut on top. Yield: 6 servings.
Break cauliflower into small pieces and cook until just tender. Drain and place in a shallow 2-quart casserole.
Sift flour with sugar, baking powder, soda and salt into bowl. Cut in shortening until mixture resembles cornmeal. Combine orange juice and rind with egg. Pour into flour mixture and mix just until flour is dampened. Fold in nuts and cranberries. Pour into floured and greased loaf pan. Bake in preheated 350° oven for 1 hour.
Cook noodles as directed on box. Then put everything else into crock-pot and top with Mozzarella cheese.
Combine dry ingredients. Add eggs and oil and stir until dry ingredients are moistened. Do not beat or cake will be tough. Stir in vanilla, pineapple, pecans and bananas. Put in well-greased 9 x 13-inch pan (or 2 round 9-inch pans). Bake at 350° for 55 minutes (30 to 35 for round pans). Cool at least 15 minutes.
Mix all dry ingredients together. Add buttermilk, eggs, coconut, dates, chopped walnuts, candy and soda. Mix all ingredients well. Pour into a 10-inch tube pan which has been greased and floured. Bake at 300° for 1 hour and 45 minutes. Remove from oven.
Mix eggs, milk and vanilla; beat well. Melt oleo; add cocoa and sugar, mixing well. Pour in 8-inch uncooked pie shell. Bake 40 minutes at 350°.
Cream butter with sugar. Add egg and egg yolk and beat. Add three medium very over ripe bananas. (If your bananas are not very ripe, you will have to mash them; also, the flavor will not be as good.) Add vanilla. Add flour alternately with buttermilk. Add chopped pecans. Bake 350° for 40 to 45 minutes. Check center with toothpick.
Make cake according to directions in a 9 x 13-inch pan. Let cool. Poke holes in cake. Mix the cream of coconut and Eagle Brand milk together. Pour over the cake. Top with La Creme or Cool Whip and then the coconut. Keep refrigerated.
In small bowl, beat egg whites. Gradually add sugar and beat until stiff, glossy peaks. In another bowl, beat heavy cream and Amaretto. Fold egg whites into cream. Spoon into 3 ounce paper cups; cover with almonds and freeze.
Saute vegetables in butter; add seafood and cook a few minutes. Add soup and broth; simmer for about 30 minutes. Serve over cooked rice.
Trim fat. Pound between waxed paper to flatten slightly. Combine ingredients and pour over chicken. Marinate for 1 hour. Grill or broil 5 minutes on each side.
Mix sugar, coconut, pecans and salt together. Melt butter (don't get too hot). Add milk and vanilla. Mix ingredients together and then form into balls. Chill 12 to 14 hours. Mix chips and paraffin in double boiler. Stir until melted. Dip chilled mounds in chocolate and place on wax paper.
Heat oven to 350°. Grease bottom of loaf pan. Combine sugar and butter. Blend thoroughly. Add eggs and mix well. Stir in buttermilk. Mix flour, cocoa, baking powder, soda and salt. Stir just until dry particles are moist. Stir in nuts. Pour into greased pan. Bake at 350° for 50 to 55 minutes or until toothpick inserted into center comes out clean. Cool in pan 15 minutes. Remove from pan and cool.
*Or make your own crust using 2 cups finely crushed cream-filled chocolate cookies (about 20 cookies) and 1/4 cup margarine or butter melted. Combine cookie crumbs and margarine; press on bottom and up sides to rim of a lightly buttered 9-inch pie plate. Chill. (The graham cracker pie crust works great.)
Combine in a medium bowl the flour and sugar; cut in the butter until mixture resembles coarse meal. Press mixture evenly into a greased 9-inch square pan. Bake at 375° for 15 minutes.
Boil potatoes until tender. Cool, peel and grate coarsely. Combine 1/4 cup butter and cheese, stirring constantly, until cheese melts. Combine all ingredients. Stir well. Spoon mix into 2-quart shallow casserole; dot with butter. Bake at 300° for 25 minutes. Serves 6 to 8. James could live on potatoes!
Thinly slice carrots. Squeeze orange, reserving both juice and pulp. Saute carrots with cardamon in hot butter for about 15 minutes. Add orange juice and pulp. Season with pepper and cook until tender. Enjoy!
Melt and stir first 3 ingredients together in a tall bowl. Boil for 2 minutes. Add soda. Put popped popcorn in a brown grocery bag, pour mix over, close bag, shake and microwave 1 1/2 minutes. Shake; microwave 1 1/2 minutes. Shake; microwave 1 minute. Spread on tray to cool.
Mix well and bake at 350° until done, approximately 15 to 20 minutes.
Beat egg with Ricotta cheese. Fry hamburger. Add sauce, then layer (cover). Bake at 350° for 30 minutes. Uncover. Bake 10 minutes longer.
Saute sausage and drain. Place cubed bread on bottom of greased 9 x 13-inch baking pan. Cover with sausage and cheese. Pour eggs beaten with milk, salt and mustard. Cover with Reynolds Wrap and refrigerate. Put in cold oven and set at 350° or 325° for 45 minutes.
Heat oven to 350°. Brown ground beef and onion in frypan. Drain beans and add to ground beef mixture. Add tomato soup to mixture and stir. Place in casserole dish and put potatoes on top. Put in 350° oven until potatoes are a little crisp (about 15 or 20 minutes).
In a 1-quart stainless steel saucepan, bring wine and ginger to boiling. Reduce heat and simmer 5 minutes. Add heavy cream; return to boiling and cook 1 minute longer, stirring constantly. Remove pan from heat.
Boil potatoes until done; mash. Beat in cream cheese, 1 stick margarine, sour cream, garlic salt and pepper. Melt 1 stick margarine and pour over potatoes. Sprinkle with paprika. Bake at 375° for 20 minutes. Delicious.
Melt margarine, brown sugar and corn syrup and pour into 8 x 8-inch pan. Arrange slices of bread in pan. Beat 3 eggs, 3/4 cup milk and 1/2 teaspoon vanilla together. Pour over bread. Refrigerate overnight and bake in the morning at 350° for 30 minutes.
Melt chocolate in water; cool. Beat butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda and salt. Beat into chocolate mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour into 3 (9-inch) layer pans, lined on bottoms with waxed paper. Bake at 350° for 30 minutes or until cake springs back when pressed in center. Cool 15 minutes; remove from pans and finish cooling. Spread Coconut-Pecan Frosting between layers and over top of cake.
Combine all ingredients in a bowl. Mix well. Spoon into buttered 2-quart casserole dish. Bake, covered, at 350° for 45 minutes to 1 hour or until bubbly. Yields 6 servings.
Cream butter and cream cheese. Add sugar and rind and beat until smooth. Spread creamy orange frosting between layers and on top of cake and sides. Garnish with pecans.
In a medium-size bowl, mix soup, Ro-Tel water, onion and the cubed Velveeta. Mix well. In a baking dish, place your first layer of tortillas, then a layer of the beef. Then a layer of the mix. Repeat until you've used up the ingredients. Bake in a medium oven for 30 minutes.
Mix sweet potatoes with all other ingredients, except marshmallows, with electric mixer. Pour into a greased 9 x 13-inch pan. Bake at 350° for 20 minutes. Remove from oven. Top with marshmallows. Bake 10 minutes longer or until marshmallows are golden brown.
Mix yellow cake mix as directed on package and pour into oblong baking dish. Cook as directed. Cool 2 hours.