HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Prepare cake per instructions on box, 9 x 13 glass pan. In saucepan, combine pineapple with juice and sugar. Cook over medium heat until sugar is melted. Leave cake in pan. Using a fork, punch holes over all the cake while it is hot. Spread pineapple mixture over hot cake. Chill with cover.
Place the flours, baking soda and cinnamon in a medium-sized mixing bowl. In a smaller bowl, beat the egg and add the buttermilk and oil. Lightly oil and then heat the waffle iron. Stir the egg mixture into the dry ingredients just until combined. Bake the batter on the hot waffle iron.
Combine all ingredients and beat well. Bake in a 350° oven in a well-greased and floured cake pan until toothpick comes out clean.
Beat together eggs, cream and 1/2 can of corn. In a separate bowl, mix remaining corn, creamed corn, sugar, cornstarch, salt and pepper. Mix together with first mixture and pour into a 9 x 13-inch baking dish. Dot with butter. Bake at 350° for 1 hour, or until knife comes out clean. Serve immediately.
Cream together butter and sugar. Add pineapple and nuts. On flat side of vanilla wafer, add 1 teaspoon pineapple mixture. Cover with another wafer. Ice with Cool Whip. Roll in coconut. Place in cupcake paper. Refrigerate after all cookies are iced.
Combine soup, soup mix and milk. Set aside 1/2 cup. Place rice in buttered casserole. Pour soup mixture on rice. Top with chicken and 1/2 cup mixture. Bake at 350° for 1 hour and 15 minutes. Serves 6.
Heat soup in microwave until it's hot. Mix cooked hot dogs in soup. Place rolls on paper plates or microwave dish and spoon soup mixture on rolls. Top each with a slice of cheese and heat until cheese is melted.
Combine hamburger, rice and soup in casserole dish. Top with chow mein noodles. Bake at 350° for 30 minutes.
In 2-quart saucepan, combine sugar and flour, then add milk (mix egg yolks with 1/4 cup milk, then add to mixture); mix well. Add 2 cups of water and flavoring, mixing well. Cook over low heat, stirring constantly, until pie thickens. Remove from heat. Add tablespoon of butter and beat to smooth. Put into 2 (9-inch) deep pie shells. Beat egg whites until stiff. Put on top of pie. Put in oven on broil until lightly golden brown.
In a punch bowl, dissolve sugar in lemon juice. Blend in Hawaiian pineapple juice, cranberry juice and lemon-lime soda. Add sherbet, stirring until softened and partially dissolved. Garnish with kabobs of pineapple chunks. Makes 48 (4 ounce) servings.
Cook noodles. Heat to boiling point the butter, milk, tuna, cheese, salt and pepper. Drain noodles. Add sauce. Put in 350° oven for 40 minutes.
Coat the chicken in 1 to 2 tablespoons flour. Brown for 5 minutes in 1 tablespoon oil. Turn and brown for another 5 minutes in the 2nd tablespoon oil. Remove chicken from pan. Add butter and chopped onion with the rest of the flour and cook for 2 to 3 minutes. Add chicken broth, lemon juice, thyme and wine. Stir until thickened and simmering. Add chicken and cook gently, covered, for 10 to 15 minutes. Good with rice.
Cream together first 3 ingredients. Add remaining ingredients. Stir only until combined. Fill greased muffin tins half full with batter. Bake at 400° for 15 minutes. Yields 50 to 60 muffins. Batter will keep in refrigerator for 6 weeks.
Melt margarine. Add cocoa. Mix well until no lumps and looks smooth. Add peanut butter, vanilla extract and dash of salt. Stir carefully without splashing out of pan. Add 10x sugar, stirring into other ingredients the milk to proper consistency. Pour into buttered pan. Cut into squares.
Mix cream cheese, dressing mix and mayonnaise. Place one slice of ham on a tortilla. Spread cream cheese mixture over ham slices. Sprinkle lightly with chopped green onions. Roll up tightly and secure with toothpicks. Cover and chill until serving time.
Mix stuffing, broth, margarine, salt, pepper, sage, onion, celery, put 2/3 of stuffing mixture in casserole dish. Tear chicken breasts into small pieces, place in dish, mix sour cream and mushroom soup together, pour over chicken then cover with remaining stuffing. Bake at 350° for approximately 30 minutes.
Grill or fry hamburger patties, then place on towel to drain. Add hot salsa to skillet with kidney beans, cumin, water and tomato paste over medium heat. Crumble hamburger into mixture. Reduce heat and simmer.
Put in Cuisinart. Mix and pour into graham cracker crusts. Bake at 325° for 45 minutes. Top with cherries (or your own topping) after cooling.
Soak oatmeal in buttermilk 1 hour. Add egg and beat well. Add sugar and mix. Add flour, sifted with salt, baking powder and baking soda. Add cool shortening. Bake in greased muffin pans in hot oven (400°) for 15 to 20 minutes. Makes 1 dozen.
Combine sugar, cocoa, cornstarch, salt, egg yolks and milk; cook until thick. Cool; add butter and vanilla. Spread over chilled crust and return to refrigerator. Chill several hours or overnight.
Mix first 8 ingredients thoroughly. Refrigerate 8 to 16 hours. Spread evenly on toasted English muffins. Broil until cheese melts.
Add meat and mushrooms. Marinate 24 hours. Use leftover marinade to baste kabobs while grilling.
Cut Snicker bars into bite size pieces. Cut apples into bite sizes pieces. Mix all ingredients together. Chill before serving.
Combine broccoli, 2/3 cup stuffing, corn, egg, 2 tablespoons butter, onion, salt and pepper. Place in a 1 1/2-quart casserole dish. Mix 1 cup stuffing mix and 1/2 stick oleo together; sprinkle over top. Bake at 350° for 45 minutes. Serves 6.
Mix all ingredients together. Put in a 1 1/2-quart casserole dish and bake at 325° about 45 minutes or until firm. Yields 2 servings.
In an 8-quart saucepan, saute onions, celery, parsley and garlic in oil until tender. Stir in beef broth, water, wine, tomatoes, tomato sauce, cabbage, carrots, basil and pepper. Salt to taste (optional). Bring to boil. Reduce heat; cover and simmer for 1 hour. Stir in remaining ingredients. Simmer, covered, an additional 15 to 20 minutes or until vegetables and spaghetti are tender. Serve and sprinkle with Parmesan cheese, if desired.
Mix together the margarine, eggs and sugar. Add the flour and baking powder alternating with the milk and vanilla. Mixture will be soft. Heat oil in a frying pan and drop 1 tablespoon of batter in the hot oil until it is finished. They will puff up and resemble footballs. After they are cooled, toss them in a paper bag containing confectioners sugar.
Preheat oven to 350°. Mix dressing, oysters and soup. Bring to boil in oven. Slow the heat and simmer about 25 minutes at 350° or until done.
Cook on low for 10 to 12 hours or on high for 8 to 10 hours.
Melt butter in pan. Mix flour, sugar and milk together. Pour flour mixture into butter in pan. Place peaches around in batter. Bake at 325° for 35 to 45 minutes. When done, pour juice of fruit over crust.
Mix all ingredients in the order listed. Pour into greased and floured tube pan. Bake at 350° for 1 hour.
Mix egg and milk. Add meal mix, oil and sugar. Pour into greased small iron skillet that has meal sprinkled over bottom of it. Bake in a 350° oven for 20 to 30 minutes.
Melt margarine in oblong pan. Mix flour, milk, and sugar in bowl. Pour margarine in this flour mixture. Pour peaches in pan and pour flour mixture over the peaches. Bake in 350 degree oven for 30 minutes or until crust is golden brown.
Beat egg whites stiff. Fold in sugar, baking powder and vanilla. Mix nuts and cracker crumbs. Then add to egg mixture. Line 10-inch buttered pie pan. Bake at 325°. Remove from oven and after crust has cooled and flallen into place, fill center with cream. Top with frozen fruit and top with whipped cream.
Peel, core and halve apples. Set aside. In a medium bowl, mix together flour and salt. Cut in shortening. Pour in milk. Stir until mixture resembles pie crust dough. With a spoon, remove 1/2 cup dough. Roll out on a floured surface until 1/8-inch thick. Carefully wrap around 1 apple half, folding dough in an overlapping fashion. Place seam side down, in a 9 x 13 x 2-inch baking pan. Repeat with remaining dough and apple halves.
Mix sour cream, corn, eggs and oil together. Add Jiffy mix. Spray pan and bake at 375° for 50 to 60 minutes.
Beat egg yolks in top of double boiler and gradually add milk. Blend cornstarch and 1/2 cup sugar and add. Cook over hot water stirring constantly until mixture coats a metal spoon. Dissolve 1 cup chocolate bits in 1 1/2 cups of the mixture. Add vanilla. Pour in pastry shell. Soften gelatin in water 5 minutes. Dissolve in remaining egg mixture and cool. Beat egg whites until frothy and gradually beat in remaining sugar. Fold into gelatin mixture and pour over chocolate layer. Chill. Chip remaining chocolate bits and sprinkle over top of pie. Approximate yield, 8 portions.
In a small amount of oil, fry onion and pepper. Add hamburger and cook until brown. Drain grease. Add Veg-All, tomatoes, water, bouillon and soup mix. Cook until mixed well. Add macaroni and cook until tender.
Blend the mustard, sugar and flour thoroughly. Add salt. Blend dry mixture into beaten egg and milk. Cook carefully over direct heat, if desired. (Some use a double boiler.) As it begins to thicken, add 1/2 cup vinegar and butter/oleo, cooking to desired consistency. Cool. Good with ham, corned beef, etc.
Mix together ingredients and put dried hot dogs into batter, 1 at a time. Fry until golden brown.
Cream butter and Crisco with sugar. Add eggs, one at a time; beat after each. Sift cake flour and baking powder. Add dry ingredients, alternating with milk. Add vanilla before last flour. Bake in greased and floured tube pan for 1 hour and 15 minutes at 325°.
Cook and boil first 4 ingredients for 15 minutes. Stir occasionally. Take off fire. Add jello. Put in jar. Seal.
Cut thinly sliced dolphin into serving size pieces. Mix together eggs and milk. Dip fish in egg and milk mixture and let soak. Bread with Ritz crackers (crushed). Put fish on foil-covered cookie sheet. Spread a dollop of mayo on each piece of fish. Bake at 400° for 25 minutes.
Boil chicken. Remove from bone and cut into bite size pieces. Cook yellow rice in 4 cups of broth until done. Saute bell pepper, onion and celery with pork sausage until all are done. Toss together sausage mixture and rice. Layer rice mixture and chicken in casserole dish. Spread mushroom soup on top and bake at 350° for 30 minutes.
Broil peppers 2-inches from heat, turning until blistered. Place peppers in a bag and close until cool enough to handle. Peel peppers and remove stems and seeds. Stuff each pepper with 1/2 cup cheese. Set aside.
Skin turkey breast. Place in roaster. Add pears. Pour apple juice over all. Cover. Bake at 325° until done. The broth makes delicious gravy.
Brown meat and onion. Add rice, seasonings, tomatoes, catsup and water. Simmer about 40 to 45 minutes or until rice is done.
Mix all dry ingredients. Melt butter. Add sugar and beaten eggs. Add dry ingredients to butter mixture. Drop by spoonful on cookie sheet. Bake at 350° for ten to twelve minutes.
Cut wings in two pieces, discarding tips. Place on shallow dish. Combine lemon juice, soy sauce and onion powder. Pour over chicken and marinate in refrigerator several hours or overnight. Drain wings, reserving 1 tablespoon marinade. Place wings on foil-lined broiler pan. Sprinkle with salt and pepper. Combine reserved marinade with honey and catsup, stirring well. Brush half mixture on wings. Broil (in preheated broiler) 6 to 7 inches for about 7 minutes. Turn and brush with remaining sauce. Broil an additional 7 minutes. Makes about 1 1/2 dozen. Increase recipe proportionately.
Put peppers through food grinder (fine). Use all juice from ground peppers. Slowly boil all ingredients for 10 minutes. Remove from heat. Add liquid pectin and boil for 1 minute. Pour into 1/2 pint jars. Seal. Process in water bath for 5 minutes. Yields five (8 ounce) jars. Use gloves to grind peppers.
Preheat oven to 325°. In large bowl, combine sugar and oil. Add eggs and vanilla and beat on medium speed until well blended. Alternately add buttermilk and flour, beating well after each addition. Fold in nuts and coconut. Spoon batter into a greased 10-inch tube pan. Bake 1 hour or until top springs back when touched.
Combine first 4 ingredients; stir constantly. Boil to hard ball stage (260°). Add butter and pour over popcorn. Form into balls.
Mix sugar, milk and water in saucepan. Cook slowly, stirring occasionally to 236° or until a few drops form a soft ball when dropped in cold water. Remove from heat. Cool at room temperature without stirring until lukewarm, or until the hand can be held comfortably on the bottom of pan. Add peanut butter, vanilla and butter. Beat until thick and pour into buttered plate or square dish.
Dissolve candies in boiling water in saucepan on stove. Add jello and stir until dissolved. Add applesauce. Place in 9 x 9-inch pan or small rectangular dish to congeal. Cut into squares or cut into heart shapes. Serve with dollop of mayonnaise.
Place onion in a large Ziploc bag. Pour in soy sauce and lemon juice. Add black pepper; close bag and shake. Add meat of your choice. Let marinate for at least 30 minutes but no longer than 1 hour. Grill to desired doneness. Discard leftover marinade. If using as a sauce, place all ingredients in a bowl, stir and cover. Let sit for at least one hour at room temperature or can be refrigerated for up to a day.
Mix ingredients together. Place in a 9 x 13-inch glass baking dish. Bake at 350° for 30 to 35 minutes.
Butter a 9-inch spring-form pan and sprinkle with graham cracker crumbs. Use an electric mixer, a food processor or a blender to beat Ricotta cheese until smooth. Gradually add sugar and egg yolks, beating each addition. Beat in flour, grated lemon rind and vanilla.
Mix dressing mix with sour cream and mayonnaise until smooth. Mix dressing with vegetables to coat vegetables. Serve on a salad plate on a lettuce leaf dark green in color for contrast.
Mix to sponge; let rise for 1 hour. Mix enough flour to make soft firm dough. Knead, cover and let rise 1 hour. Pour out on board; roll flat. Cut and let rise until light. Fry in oil at 375°.
Mix strawberry jello to boiling water, then beat ice cream with junior mixer. Cream with junior mixer, then pour into mold and let set 1/2 hour in fridge.
Combine butter, cream cheese and powdered sugar until smooth. Add milk and pudding. Beat at low speed until smooth. Mix in Cool Whip. Alternate layers of Oreo cookies and cream cheese mixture with Oreo layer on top. Freeze 3 hours. Thaw in fridge approximately 1 hour before serving.
Sift together and add buttermilk, shortening, egg and vanilla. Beat well. Pour into greased tube pan and bake in 350° oven for about 45 minutes. (Carob powder may be substituted for cocoa if a different flavor is desired.)
Heat oven to 350°. Remove dough from can. Do not unroll. Cut roll into 12 slices. Place on ungreased cookie sheet, 1-inch apart, cut side down. Bake for 10 minutes. Remove from oven. Spoon about 1 teaspoon sauce on each slice; sprinkle cheese over sauce. Bake for 3 to 5 minutes longer or until cheese is melted. Serve warm. Makes 12 snacks.
Warm milk enough to melt yeast and sugar. Add remaining ingredients. Bake at 350° for 45 minutes.
Dump and mix. Spray pan with nonstick spray. Bake at 350° until done. Let cool and frost with following icing.
Pour egg nog into punch bowl. Pour in rum and stir. Fold in whipped cream. Chill in refrigerator. Stir. Top with nutmeg.
Bring the milk and Crisco to barely a boil. Add the sugar and salt. Dissolve the yeast in warm water. Add to milk mixture which you have let cool. Add 4 cups flour. Cover and let rise about 15 to 30 minutes. Stir down and add about 4 more cups flour. Put into refrigerator until ready to use. It keeps for about a week or you can partially bake and then freeze.
Mix dry yeast and warm water and set aside. Sift flour, baking powder, salt, and soda together. Combine yeast and melted shortening to warm buttermilk and add sifted ingredients and sugar. Pour this out onto floured board and knead until desired consistency. Roll out and cut with glass or biscuit cutters. Bake at 400 degrees until golden brown. Makes about 36 biscuits depending on size. I butter the top of mine before I bake them.
Mix all ingredients together. Bake at 350° for 45 minutes in a 13 x 9-inch pan.
Beat eggs and sugar until dissolved. Add syrup, salt and vanilla. Mix well. Add oats and coconut; mix. Pour into an unbaked pie shell. Bake at 400° for 15 minutes, then bake at 350° for 30 minutes or until done.
Beat egg in a 1-quart baking dish; add remaining ingredients. Mix well and bake until light brown at 350°. Yields 4 to 5 servings.
Fry bacon and drain. Mix eggs, sugar, salt and vinegar in blender. Stir flour into bacon. Add blender mixture and water to bacon. Heat over medium-high heat until thickened. Pour over dandelions, endive, lettuce, etc. Serves 4.
Blend cornstarch and cold cream. Add water and stir. Add good coloring to obtain color you want and paint on with a paintbrush.
Blend mayonnaise, cream, mustard, salt and pepper. Refrigerate. Mix salad greens, cheese and olives in a large bowl. Just before serving, toss mixture with chilled dressing and Bac*Os. Serves 6 to 8.
Mix water and salt together, then add remaining ingredients. Inject into turkey the night before preparation. (Inject with a large needle syringe a little in a spot; don't stick the whole syringe full in one spot.) Set in the refrigerator overnight. Bake as you usually do or put in pan on grill and baste frequently.
Brown sausage or bacon; drain. Beat eggs; add milk, salt and mustard. Add cubed bread and stir. Add cheese and meat. Pour into baking dish (9 x 13-inch). Bake at 350° for 45 minutes. You can refrigerate overnight before baking.
Mix and pour on top of cake mixture. Bake at 350° for 30 to 40 minutes.
Combine ground beef, salt, eggs, 1/2 cup catsup, bread crumbs and chopped onion. Shape into 3 mini-loaves. Put in a 10-inch square baking dish. Place sliced vegetables around and between loaves. Salt and pepper; pour remaining catsup over vegetables. Bake at 350° for 35 minutes. Stir vegetables, cover and cook an additional 15 minutes. Uncover and cook another 15 minutes. Let stand awhile for better slicing.
Sift flour, baking powder, baking soda and salt in a large bowl. Stir in cereal and nuts. Beat egg slightly in a small bowl, then beat in honey, oil, milk and bananas. Add banana mixture all at once to dry ingredients and stir just until flour is dampened. Spoon batter into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour. Cool on rack for 10 minutes. Wrap in foil or plastic.
Mash vanilla wafers. Add sugar and baking powder. Beat eggs, milk and butter. Add coconut, nuts and pineapple. Mix all together. Bake at 350°.
In 10-inch skillet over medium heat in hot margarine, cook vegetables and garlic until vegetables are tender, stirring occasionally. Add broth, water, potatoes, carrots and seasoning to skillet. Heat to boiling. Reduce heat to low. Cover; simmer 15 minutes or until potatoes are tender. Uncover; over medium heat, simmer 5 minutes or until broth is slightly thickened, stirring often. Sprinkle with parsley. Serves 6. Contains approximately 140 to 150 calories per serving.
Combine egg, oil and salt in a large mixing bowl. Mix well. Add ice water and flour. Mix until smooth. Batter may be used for shrimp, chicken, onion rings, squash, okra, etc.
Mix cake according to directions. Bake in 9 x 13-inch pan. While cake is still hot, punch holes in cake with meat fork. Pour milk and cream of coconut over cake. Freeze overnight. Ice with Cool Whip. Sprinkle coconut over cake. Keep refrigerated.
Beat eggs until foamy. Beat in oil, sugar and vanilla; mix well. Beat in zucchini, sifted flour, salt, cinnamon, soda and baking powders. Then fold in nuts. Bake in two well-greased and floured loaf pans at 350° for about 1 hour.
Preheat oven to 450°. Peel and cut peaches into 1/2-inch thick slices. In large bowl, toss sliced peaches with flour, lemon juice, salt, 1 1/2 cups sugar and 1/2 teaspoon cinnamon. Spoon mixture into 13 x 9-inch glass baking dish. Cover tightly with foil; bake 35 to 45 minutes. Mixture should be hot and bubbly. About 15 minutes before peaches are cooked, separate biscuits. Cut each one into quarters. In medium size bowl, mix 1/4 cup sugar and 1/2 teaspoon cinnamon. Add biscuit pieces and toss to coat. Remove baking dish from oven; remove foil. Top peach mixture with biscuit mixture in single layer; sprinkle any sugar left in bowl over biscuits. Return to oven, uncovered, for 10 minutes or until biscuits are golden brown. Cool on wire rack 10 to 20 minutes to serve warm. Serves 12.
Whisk together the milk, buttermilk, egg, salad oil, sugar, salt and baking powder. Add the cornmeal and flour and mix well. Fold in diced red pepper, chopped jalapenos and whole kernel corn. Place in an 8-inch round greased pan or a greased cast-iron skillet and bake at 425° for 20 to 25 minutes. Yield: 6 servings.
Take dates, boiling water and soda and put in mixing bowl. Stir, then let stand until cool. Cream butter, sugar and egg into date mixture. Stir in vanilla. Stir in flour, then add nuts. Bake 13 x 9-inch baking dish at 350° for 30 to 45 minutes until toothpick comes out clean. Serve with Cool Whip.
Put 1/2 of cheese on bottom of greased 9x13 pan. Place green chilies over cheese. Pour egg mixture over chilies and cheese. Top with remaining cheese. Bake at 350 for 35-45 minutes. Cool and cut in bite size squares.
Mix all ingredients except nuts and place in baking dish. Top with nuts and bake at 350 degrees for 30 minutes.
Season shoulder with mixer of next seven ingredients. Cut onion up into roaster. Cook for 1 1/2 to 2 hours.
Dissolve yeast in water. Combine cottage cheese, sugar, onion, butter, dill seed, salt, soda and egg; add yeast mixture and beat until it forms a stiff dough. Cover and let rise until double in bulk, 50 to 60 minutes. Pat down and turn into a well-greased tube pan. Let rise 30 to 40 minutes. Bake in a 350° oven for 40 minutes. Remove from oven and brush with garlic butter.
Mix yeast with 2 tablespoons warm water. Combine remaining ingredients and yeast mixture. Spoon into greased muffin tins and bake in hot 400° oven for 20 minutes or until done and as brown as desired.
Fry bacon (2 or 3 strips) until crisp. Remove bacon and fry onion until limp. Add potatoes and water; boil until potatoes are done. Add corn, milk, salt and ham. Top with cheese and bacon. Simmer.
Measure ingredients into baking pan. Insert baking pan securely into baking unit; close lid.
Heat all ingredients in a saucepan until thickened. Use as a baste. May be used freely!
Peel and quarter pears; remove cores. Combine apple juice, red wine and ginger in medium saucepan. Place pears in poaching liquid. Bring to boil; reduce to simmer and cover. Cook about 15 minutes or until pears are tender. Remove pears and set aside. Continue to cook, poaching liquid until thickened slightly to form a thin sauce (about 10 minutes). Return pears to sauce, turning to coat thoroughly. Place in serving dishes, spooning the sauce over the pears.
Combine drink mix, gelatin and sugar in a large bowl. Add 1 cup boiling water; stir until sugar dissolves. Stir in pineapple juice and 2 quarts cold water. Can be frozen. Add ginger ale; stir until slushy. Yields 1 1/2 gallons.
In a saucepan, combine soup, chillies and sour cream. Heat and reserve for sauce. Saute corn tortillas in oil for 2 to 3 seconds on each side. Drain. Shred the cheese and chop the onions fine. Put 1 to 2 tablespoons cheese and onions into each tortilla. Roll and place seam side down in a large greased casserole dish. Pour sauce over top of tortillas. Bake at 375° for 25 minutes. Sprinkle remaining cheese over the top and return to oven until cheese bubbles. Serves 8 to 12.