HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix dry ingredients. Mix egg yolks with milk. Combine and cook over low heat, stirring until thick enough. Add coconut and vanilla.
Sift flour, baking powder, sugar and salt into mixing bowl. Cut in the shortening. Add enough milk to look like thick cake batter. Pour into 2 1/2-quart casserole. Pour undrained peaches or cherries on top of batter. Do not stir. Sprinkle 1/2 cup sugar over peaches or 1 cup sugar over cherries. Bake at 350° for 1 hour.
Preheat oven to 350 degrees. Combine eggs, flour, sugar, milk, vanilla, baking powder and butter. Pour into an ungreased 9 inch x 14 inch jelly roll pan. Bake for 12 - 15 minutes. Remove from oven and spread peanut butter evenly over cake. Let set in refrigerator until cool. Melt chocolate bars and spread evenly over peanut butter. Let set in refrigerator until firm. Cut into desired squares before hard.
Mix sugar, jello and cornstarch, then add cold water. Cook until thick. Add 5 or 6 fresh sliced peaches. Refrigerate.
Cook sugar, syrup and	water until it spins a thread. Beat egg whites until they are stiff. Pour syrup mixture over egg whites, then beat	until foamy. Add flavoring, nuts and coloring, if desired. Pour in buttered plates.
Mix ingredients well and pour into greased baking dish. Bake at 350 for approximately 45 minutes.
Beat the eggs and water in bowl. Sift in the flour and salt; beat until smooth with a rotary beater.
Combine cucumber and onion slices in a large bowl. Layer with salt and cover with ice cubes. Let stand 1 1/2 hours; drain and rinse. Place remaining ingredients in large sauce pot and bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot in hot jars. Remove air bubbles. Adjust caps. Process 10 minutes in boiling water bath. Makes about 7 pints.
Cream sugar, oil, shortening and eggs together. Mix baking soda with flour. Gradually blend in flour mixture and milk. Mix in vanilla. Pour into greased and floured tube cake pan. Bake at 325° for about 1 1/2 hours.
Preheat oven to 350°. Grease and flour two (9 x 5 x 3-inch) loaf pans.	Mix flour, cinnamon, cloves, allspice and nutmeg. Combine sugar, oil and eggs; beat until well blended. Add pumpkin; blend well. Pour batter into prepared pans. Bake for 55 minutes or until done. Cool in pans for 15 minutes. Remove from pans and cool on wire rack. Makes 2 loaves.
Preheat oven to 350°. Combine soup mix, wine, soup and beef in 2-quart baking dish. Bake covered 1 hour. Serve with buttered noodles.
Heat oven to 350°. Prepare brownie mix according to package directions, reducing water to 2 tablespoons and using only one egg white; stir mashed banana into batter. Bake in an 8-inch square baking pan for 25 minutes; cool as directed. Cut cooled brownies into 9 squares. Serve each brownie topped with 1/4 cup scoop of frozen yogurt and 1 teaspoon of chocolate syrup.
Combine ingredients. Press into a 9 x 13-inch pan. Bake at 350° for 25 minutes.
Cut wings at both joints. Make stock from wing tips. Beat egg, oil and water together. Dip wing pieces in and place on rack. Sprinkle with cornstarch on both sides; salt lightly and brown in hot oil. Place in 2-quart casserole dish. Make sauce of catsup, soy sauce, sugar, vinegar and stock. Pour over wings and cover. Bake at 350° for 40 minutes. Saute onions, pepper and celery until crisp (in oil left from browning wings). Stir in curry powder and rice. Serve barbecue wings over curried rice.
Brown ground beef; drain fat. Combine with soup, water, onion and mixed vegetables. Mix well. Bake in covered dish 45 minutes at 350°. After baking, remove cover and add Tater Tots to top and bake 15 minutes longer at 400°.
Mix all of these together, except potatoes. Cook potatoes with jackets on; cool and dice. Add after everything has been mixed together. For top, save 2 eggs. Sprinkle 2 tablespoons paprika and 2 tablespoons salad seasoning.
Combine brownie mix, eggs and oil; beat about 50 strokes with a spoon. Stir in chocolate chips and pecans. Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake at 350° for 10 to 12 minutes. Cool about 2 minutes on cookie sheets. Remove to wire racks and let cool completely. Yield 5 to 6 dozen.
Dissolve Jello in 1 cup boiling water. Add ice cubes to make 2 cups. Let stand 5 minutes. With mixer, add vanilla pudding, then add drained oranges. Fold in Cool Whip. Freeze in containers.
Line salad bowl with lettuce. Arrange broccoli and tomatoes on top. Combine oil, lemon juice, mustard, salt and pepper in a small bowl. Mix well; pour over salad. Sprinkle with croutons.
Line bottom of crust with sliced bananas. Soften cream cheese. Mix milk with pudding; add cream cheese. Beat until thick. Put in crust; chill for 2 hours.
Cream shortening and sugar; add molasses and egg and beat well. Sift together flour, soda, salt and spices. Add to sugar mixture and mix well. Chill about an hour. Form into 1-inch balls. Roll in granulated sugar and place on greased cookie sheets about 2 inches apart. Bake in a 375° hot oven for 8 to 10 minutes. Watch closely. Remove from sheets to cool.
Mix dry ingredients well. Add eggs, shortening, milk and rhubarb. Pour into 9 X 13 pan. Mix the brown sugar and chopped walnuts; sprinkle over top and bake in 375° oven for about 40 minutes, or until done.
Mix sugar, oil and vinegar. Add flavor packets from noodles; mix well. Add vegetables and stir. Add crushed noodles and stir. Let stand in refrigerator for 24 hours. Stir 3 or 4 times in between the 24 hours. For a big bowl, double this recipe.
Line unbaked pie shell with double thickness of foil. Bake in a 450° oven for 8 minutes. Remove foil. Bake for 4 to 6 minutes more or until golden. Remove from oven. Set aside. Reduce oven temperature to 375°.
Melt 2 tablespoons of butter. Add mushrooms. Cook over low heat, covered, until wilted. In saucepan, blend 3 tablespoons of butter with flour and add milk, sour cream, salt, pepper and nutmeg and stir until thickened. Pour mushrooms into casserole. Pour on sauce. Sprinkle with bread crumbs and cheese. Bake at 350° until hot; serve.
In large skillet, melt bacon grease on high. Pan must be hot. Add green beans and allow to sizzle for a minute or two. Add sugar, garlic powder, salt and pepper. Allow them to sizzle on medium-high for about 20 minutes. Stir frequently. Beans will cook down quite a bit. We've tried this recipe with other green beans, but none work like Double Luck.
In a skillet, combine candies and sugar; add water. Cook and stir over medium heat until liquid boils. Add apple rings to candy mixture. Simmer gently, uncovered, 15 to 20 minutes. Stir and spoon candy mixture over apples. Cool apple rings in candy mixture. Drain. Makes about 3 cups.
Sift the dry ingredients into an ungreased 8-inch square pan. Make three little "wells" in dry ingredients. Pour salad oil in one, vinegar in the second and vanilla in the third. Add milk and stir with a fork until mixture is well blended. Bake at 350° for 30 minutes. Cool. Frost with your favorite frosting.
Combine all ingredients in large mixing bowl and blend at medium speed for 3 minutes. Preheat oven to 300°. Grease and flour 2 loaf pans. Fill pans half full. Bake for 60 to 70 minutes. Makes 2 loaves.
Mix first 3 ingredients. Place in 9 x 13-inch baking dish. Top with stuffing mix. Bake 30 minutes at 375°.
Mix sour cream and cream cheese. Spread on platter. Spread taco sauce over this. Layer pepper, tomato and onion. Sprinkle cheese over the top. Chill. Serve with tortilla chips.
Cream together butter and sugar. Beat in egg yolk. Add flour. Roll dough into balls; place on ungreased cookie sheet, 2 inches apart. Press with back of floured fork in one direction to flatten. Top each with pecan pieces. Bake at 375° for 9 to 10 minutes, until lightly browned around edges. Remove from pan while still warm.
Heat margarine until melted. Blend in flour, onion, salt and pepper. Cook until bubbly, stirring constantly. Stir in broth and milk. Heat to boiling. Stir in chicken, carrots, celery and peas; reserve. Prepare Celery Seed Pastry.
Cream the shortening, margarine, sugar and salt well. Add eggs, one at a time. Add flavoring. Beat well. Add flour and milk alternately, ending with flour. Fold in nuts and cherries by hand. Bake in greased and floured tube pan for 1 3/4 hours at 325°. Start in cold oven. Do not open oven door while baking. Remove from pan immediately. Invert on wire rack to cool.
Cream together oleo, eggs and sugar. Dissolve baking soda in sour milk (sour milk: 2 tablespoons milk and 1 teaspoon vinegar). Add to creamed mixture. Add flour, salt and apples. Top with cinnamon and sugar. Bake at 325° for 1 hour or until done.
Melt 3 tablespoons butter in pan; saute lobster and mushrooms for 5 minutes. Sprinkle in flour and stir. Add cream and shrimp. Season with salt, pepper, nutmeg, sherry and cheese. Add egg yolks slowly. Place in chafing dish and allow to thicken. If necessary, can be thinned with cream. Serve on Melba toast rounds.
Mix thoroughly. Place 2 teaspoons in cup or mug, or to taste; add boiling water.
Blend softened cream cheese, dry Italian dressing mix and mayonnaise until smooth. Cover bread rounds with mixture. Place a cucumber slice on top of each bread round. Sprinkle dill seed over the cucumber slices. Makes 5 to 7 dozen.
Mix all together. Drop on baking sheet. Sprinkle with red sugar. Bake at 350° for 7 minutes.
Cream shortening with sugar. Add well beaten eggs. Sift flour, soda and cream of tartar. Add to mixture. Slightly flour fruit and add. Drop by teaspoonful onto cookie sheet. Bake in 350° oven until done (about 8 minutes).
Rub inside of salad bowl with garlic; discard garlic. Combine tomatoes, olives and cheese in salad bowl. Combine oil and remaining ingredients in a jar. Cover tightly and shake vigorously. Pour over tomato mixture, tossing gently. Refrigerate at least 4 hours. Yields 8 servings.
Cream together cheese, mayo, Worcestershire sauce and garlic. Spread mixture on a rimmed plate. Cover and refrigerate. Just before serving, cover chilled cheese with avocado dip, then with a layer of picante sauce. Then top with the shrimp. Sprinkle with the green onions and serve with tortilla chips. Scoop through all layers to eat.
Preheat oven to 350°. Grease two loaf pans. Combine dry ingredients. Combine eggs, oil, orange juice and pumpkin. Add to dry ingredients. Blend well. Fold in nuts. Pour into greased pans. Bake 1 hour.
Mash cheese and Crisco; cream well. Add flour and salt; mix well. Roll into small balls; chill 1 hour. Place on ungreased cookie sheet. Bake at 450° for 10 minutes. Balls will flatten as they cook. Serve at your next brunch.
Melt butter on High (10) for 1/2 minute or until melted. Blend in flour and seasonings. Gradually stir in milk. Microwave on High (10) for 5 to 7 minutes, stirring after 3 minutes and each minute until thick and bubbly. Layer half of potatoes, onion and sauce in greased 2-quart casserole. Repeat layers. Cover. Microwave on High (10) for 22 to 26 minutes. Chunks or slices of ham may be added. Remove and let stand 5 minutes before serving.
Dissolve yeast in warm water. Stir to dissolve. Add buttermilk and sugar. Let mixture stand 15 minutes. Add butter and eggs; mix. Sift soda and salt with 4 cups flour and add to liquid mixture. Beat until smooth batter forms. Add remaining sifted flour, stirring with spoon until thick enough to handle with hands. Knead on floured board. Place in large greased mixing bowl. Turn. Cover; let rise until double, about 1 hour. Punch dough down; form into buns. (Squeeze dough into balls the size of an egg.) Place on greased baking sheet; flatten slightly with hand. Let rise until double, about 30 minutes. Bake at 400° for 15 to 20 minutes. Makes about 48 buns.
Cook macaroni and drain. Place in large mixing bowl and stir other ingredients. Pour into buttered 2-quart casserole. Top with crushed potato chips or cracker crumbs drizzled with melted butter. Bake at 350° for 40 minutes. Serves 6 to 8.
Sift first 5 ingredients together into a 9 x 13-inch cake pan. Make 3 wells in mixture. Pour vinegar in first well, vanilla in second and oil in the third. Cover with 2 cups cold water, mixing with fork. Bake at 350° for 30 minutes.
Cream together Crisco, sugar, flour and egg. Spoon mixture over prepared pears. The mixture is a little stiff. Place it as biscuits over the pears. When baked it runs together and makes a good crust.
Combine ingredients. Sprinkle Cheddar cheese and cracker crumbs, butter or oleo and paprika. Cook rice and celery together. Bake in oven at 350° for 1/2 hour.
Cream all ingredients together. Drop by teaspoons of dough on greased cookie sheet. Dip bottom of glass in sugar and press onto dough. Bake at 350° for 8 to 12 minutes. Cookies do not brown. Sprinkle with colored sugar.
Mix the first 9 ingredients. Put on low heat until almost boiling; it will get real thick. Add 1 cup warm water and 1/2 cup flour; let cool to lukewarm. Add this mixture that has been sitting, the yeast and 1/2 cup warm water. Add the remaining flour. Knead on oiled board until glossy. Place in oiled bowl; cover. Set in warm place until double in size. Punch and knead; put into 3 greased pans. Let double. Bake at 350° for 45 minutes.
Shred apples and carrot on finest shredder. Add raisins and just enough mayonnaise to hold together. Serve on a Boston leaf lettuce. Makes 3 (1/2-cup) servings.
Brown hamburger and bacon. Add chopped onion and cook. Add remainder of ingredients, mix together and bake for 45 minutes in 350° oven.
Mix corn and flour. Add everything else but eggs. Stir with spoon until well mixed. Pour into a greased pan or dish. Add eggs and mix lightly. Bake at 350° for 30 to 40 minutes or until golden brown on top.
Keep in reserve 1 cup cheese. Mix rest of cheese and all other ingredients. Spread in 1 1/2-quart baking dish. Sprinkle with reserved cheese. Wrap and refrigerate at this point if making ahead. If not, bake, uncovered, in 350° oven for 25 to 30 minutes until bubbly and cheese is melted. Serve hot with tortilla chips for dipping. Serves 18.
In large bowl combine the first seven ingredients. Crumble meat over top; mix well. Shape into loaf; place in greased 9 x 13 x 2 inch baking pan. Bake uncovered at 350° for 1 hour and 10 minutes. Mix catsup and BBQ sauce. Pour over top. Bake 10 minutes longer. Serves 12.
Wash okra; drain. Cut off tips and stem ends. Cut okra crosswise into 1/2-inch slices. Combine flour, cracker meal, 1 teaspoon salt and pepper in a shallow dish. Combine egg, buttermilk and remaining 1/2 teaspoon salt in a dish, mixing well. Add about 1/3 of okra to egg mixture, then remove okra with a slotted spoon and place in flour mixture, stirring gently, to coat okra. Pour oil to depth of 2-inches into a Dutch oven and heat to 375°. Fry until golden brown. Drain on paper towels. Continue process with remaining okra.
Cook pasta shells as directed. Preheat oven to 350°. Melt butter. Add flour, salt, pepper and nutmeg (will be a paste). Add milk; cook on low until thick. Add spinach to sauce. Put in baking dish. Mix tuna and Ricotta cheese. Fill shells with mixture. Arrange shells on top of spinach mixture. Sprinkle with Parmesan cheese. Bake 20 to 25 minutes. Garnish with paprika.
Preheat the oven to 400°. Lightly grease a 1-quart souffle dish. Place the yams in a large pot, cover with water and bring to a boil. Cook until tender, 20 to 30 minutes, drain and set aside to cool. Peel the yams. In a bowl, mash the yams. Add 1 teaspoon sugar, the egg yolks, 2 tablespoons butter, cinnamon, nutmeg, salt and milk; beat well. Whisk egg whites until peaks form. Fold into mixture. Pour the yam mixture into the prepared souffle dish. Dot the top with the remaining butter and sprinkle with sugar. Bake until golden brown.
Mix at low speed. Grease and flour 3 loaf pans. Bake at 350° for 50 minutes to 1 hour. This will also make 8 mini loaf pans. Bake mini loaf pans about 40 minutes or until toothpick comes out clean. When cool, ice with sour cream icing.
Place water, sugar and yeast in bowl to dissolve. Add salt and 2 cups of flour. Beat with mixer for 2 minutes. Add egg and melted shortening. Beat for 1 minute. Gradually add 4 1/2 cups flour, stirring until dough is formed. Allow dough to rest for 20 minutes, for each of handling.
In large bowl, slice bananas; sprinkle with lemon juice to keep them from turning dark. Open all fruit; drain and save juice for a fruit punch. Mix all fruits; pour pie filling in and mix well. Can decorate with some strawberries and kiwi.
Place butter in small dish and cook 1/2 minute or until melted. Combine eggs, milk, salt, bread crumbs, pimento, green peppers, parsley and turkey. Add butter and mix well. Spoon mixture into greased 2-quart ovenware dish. Cover. Cook for 15 to 20 minutes. Let stand 5 to 10 minutes.
Layer croutons, cheese and sausage. Combine eggs, milk and dry mustard. Top with soup diluted with milk. Cook 1 1/2 hours at 300°.
Brown beef and saute onion. Add sauce. Combine beef mixture and cooked noodles. In a large casserole dish, layer beef noodle mixture, cheese and pepperoni until all is used. Bake at 375° for 20 minutes.
In hot oil in large, heavy skillet over medium heat lightly brown sliced kielbasa. Remove from pan, set aside. To remaining fat in skillet add cabbage, potatoes and onion. Stir-fry 2 minutes. Sprinkle vegetables with flour, mix well. Add water to chicken broth to make 1 1/2 cups. Return sausage to skillet. Add broth, vinegar, caraway, salt and pepper. Bring to a boil, reduce heat and simmer, covered, 20 to 30 minutes or until potatoes are tender. Yields 6 servings.
Brown beef, onion and green pepper (drain the grease); add tomatoes and corn. Simmer until thick; add chili powder and season to	taste.	Add noodles; put in greased casserole and top with cheese. Bake at 350° for 20 minutes.
Brown ground beef with onion, green pepper and garlic in skillet, stirring frequently; drain. Layer ground beef mixture, rice and cabbage 1/2 at a time in 9 x 13-inch baking dish. Pour juice over all. Bake, covered, with foil at 350° for 1 hour and 15 minutes. Yields 8 servings.
Line jelly roll pan with aluminum foil. Line pan with saltine crackers, salt side up. Melt margarine with sugar and bring to a boil. Pour over saltines; spread evenly. Bake at 400° for 8 minutes. Take out of oven and sprinkle with chocolate chips. Spread with a knife as chips melt. Sprinkle with nuts. Refrigerate for several hours. Break into pieces for serving. Enjoy!
Put all ingredients except oysters in crock-pot. Cover and cook on high 1 1/2 hours. Stir well. Add oysters and cook on low for 1 to 3 hours. Sprinkle with cayenne and serve hot.
Mix caramels and evaporated milk in top of double boiler. Melt. Take off stove. Add pecans. Stir well. Drop onto cookie sheet greased with butter. Cool. Refrigerate 1 hour or until cold.
Dissolve sugar in water; add remaining ingredients. Store in glass containers in refrigerator 2 or 3 days. Add a 2 liter bottle of 7-Up when serving.
Mix lime juice, condensed milk and Cool Whip. Blend in food coloring. Fold into pie shell. Let sit until firm.
Mix all ingredients together and allow to sit for flavors to meld. Use as a dip for any fresh fruit.
In a large kettle or Dutch oven, saute the onion in butter until tender. Add flour. Cook and stir until bubbly. Gradually add chicken broth and cook and stir until thickened, about 5 minutes. Stir in milk, cream, basil, salt, pepper and garlic powder. Add the vegetables and cook gently until heated thoroughly. Makes 8 to 10 servings. Excellent.
Mix in Accent, salt, onion and lemon juice to the chicken, celery, almonds and mayonnaise. Toss and place in baking dish. Top with Velveeta cheese and crushed potato chips. Bake 20 minutes at 400°. May be prepared ahead and refrigerated.
Coat chicken with bread crumbs, brown lightly in oil over medium heat in heavy skillet and mix liquids and seasonings. Add vegetables to skillet and pour liquid-seasonings mixture over top. Cover tightly and cook over medium-low heat until chicken is done, about 25 minutes. Serves 4.
Pour ingredients into blender and beat 1 minute. Refrigerate until thickened. Makes about 1 1/4 cups.
Add oleo to hot noodles and mix. Add other ingredients. Put in greased large 9 x 12-inch pan. Cover with foil and bake at 350° for 45 minutes. Remove foil and bake for 45 minutes more.
Mix all ingredients, except nuts, in mixing bowl. Pour in an unbaked pie shell. Sprinkle pecans on top. Bake at 300° until firm in the center.
Cook and drain meat and sprinkle with garlic salt. Add milk, soups, 1/3 of cheese and mashed chilies; bring to a boil. Be careful; it will stick.
Mix together egg, milk and shortening. Mix dry ingredients, add mixed liquids and beat until smooth. Bake in 9-inch pan at 400° for 20 minutes.
Mix all together. Pour in freezer can. Finish filling with 2% milk. Freeze as usual.
Brown meat and seasonings. Wash rice, chop cabbage and mix everything together. Place in 9 x 13-inch pan or dish. Cover with foil. Bake at 350° for 1 1/2 hours. Open and stir after cooking 45 minutes. Recover and continue cooking.
Heat chicken and well drained pineapple in double boiler 20 to 25 minutes. Remove from heat and stir in mayonnaise. Heat 5 minutes longer. Stir in celery and 1/3 cup almonds. Spoon into serving dish. Sprinkle with remaining almonds and green pepper. Garnish with watercress and spiced apple rings. Serve at once. Yields 6 servings.
Preheat oven to 350°. Place 1/4 c. cooking oil in pan and heat while mixing ingredients.
Layer in 9 x 12 pan. Bake at 400° until cheese melts. Serve with tortilla chips.
Mix tomatoes and salt. Let stand about 12 hours. Drain. Heat vinegar, sugars and spices to a boil; add sliced onions and boil gently 5 minutes. Add the drained tomatoes and peppers; bring slowly to a boil. Simmer 5 minutes, stirring occasionally with a wooden spoon. Pack into hot jars. Be sure syrup covers vegetables. Adjust lids. Process in boiling water bath (212°) for 5 minutes. Remove jars and complete seals unless closures are self sealing type. Makes 9 half pints.
Mix all ingredients into raw meat. Spread to edges of open-faced buns. Broil until meat is done.
Pound round steak (not with flour). Trim and cut in strips. On strip, sprinkle flour, salt and pepper. Add diced onion, diced green pepper and a strip of bacon. Roll up; secure with a toothpick. Bake, covered with a small amount of water, at 350°. Baste occasionally.
Remove casing from sausage; crumble meat. Saute in medium size frying pan 10 minutes or until brown. Remove with a slotted spoon and set aside. Pour off drippings, then measure 1 tablespoon and return to pan. Stir in zucchini and onion; saute 5 minutes. Stir in tomato sauce, sugar, garlic salt, oregano and pepper. Place sausage on top; cover. Cook slowly 15 minutes or until zucchini is slightly tender. Serves 6.
Combine first 6 ingredients in a large skillet. Simmer 5 minutes, stirring frequently. Combine cottage cheese, eggs, Parmesan cheese, oregano and garlic salt. Mix well. Arrange 6 tortillas on bottom and sides of lightly greased 13 x 9 x 2-inch baking dish, overlapping as necessary. Top with half the meat mixture. Spoon cheese mixture over meat. Arrange remaining tortillas over cheese. Top with remaining meat mixture. Bake in preheated 375° oven about 30 minutes or until hot and bubbly. Remove from oven; sprinkle with Cheddar cheese. Let stand 10 minutes before serving with additional picante sauce. Serves 8.
Wash peas. Drain. Add 2 qts. water to peas, season to taste. Cook 2 hours add potatoes, carrots, onions, herbs, and butter. Simmer until vegetables are tender and soup is to desired thickness. Can add ham bits or smoked sausage, etc., if desired.
Mix well. Leave in refrigerator overnight in mixing bowl. Next day,	put in containers to be baked.	This may be baked at once or kept frozen up to six weeks. Bake 1 hour at 350°.
Pour pineapple chunks and juice into a 9 x 13-inch cake pan. Spoon cherry pie filling on next. Shake entire box of cake mix on and spread evenly. Cut butter into slices and spread over the top. Bake at 350° for 30 minutes or until lightly browned. Serve warm.