HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Beat all ingredients on medium speed for 3 minutes. Pour into a well-greased loaf pan, 9 x 5 x 3-inches. Bake 55 to 65 minutes or until toothpick stuck into center comes out clean. Crack is typical. Cool before slicing.
Mix together the sugar and flour. Add in melted butter; blend well. Add to this the eggs, chips, nuts and vanilla. Pour this mixture into the pie shell. Bake at 325° for 1 hour, or until golden brown.
Mix sugar, cornstarch, salt and water. Bring to boil. Add strawberry jello. Boil for a few seconds. Cool completely. Slice prepared strawberries into baked pie shell. Pour strawberries into baked pie shell. Pour cooled jello mixture over top of strawberries. Chill. top with whipped topping of your choice. You can substitute fruit of your choice with the matching flavor of jello.
Combine sugar, boiling water, salt and cream of tartar in saucepan. Stir until sugar is dissolved. Boil to 230° on candy thermometer. Pour sugar mixture slowly into egg whites, beating constantly. Add vanilla and beat until thick and creamy. Frosts 2 (9-inch) layers.
Cream butter and shortening; add sugar, 1 cup at a time. Add eggs, one at a time, beating after each. Sift together the sifted flour and baking powder; add alternately with milk, beating well. (Start and end with flour.) Add vanilla; mix. Add nuts and mix well. Pour into greased, floured tube pan. Bake at 300° for 1 hour and 30 minutes or until cake tests done.
Beat eggs and sugar until light yellow. Combine flour and baking powder. Add to egg mixture gradually, alternating with orange juice. Line 10 1/2 x 15 1/2-inch jelly roll pan with waxed paper. Pour in batter. Bake 12 to 15 minutes in oven preheated to 375°. Loosen edges of cake and sprinkle lightly with powdered sugar. Turn out on towel and roll cake and towel together; cool. Thirty minutes before serving, unroll and peel off waxed paper. Spread with whipped topping. Spoon on strawberries. Roll up loosely. Cut in 1-inch slices with serrated knife.
Put condensed milk in freezer. Add crushed Butterfingers. Finish filling with milk. Freeze. Makes 1 gallon.
Combine first 4 ingredients; stir well. Brush mixture evenly over both sides of turkey breast; place in a large shallow dish. Cover and chill at least 1 hour. Saute onion in oil in a saucepan until tender. Stir in water and remaining ingredients; simmer 20 minutes.	Set aside.
Pound chicken to 1/4-inch thickness. Sprinkle lightly with salt. Dip in beaten egg, then bread crumbs. Brown in 2 tablespoons oil for about 2 minutes on each side, add remaining oil as needed. Melt butter, add flour, salt and pepper; blend. Add milk all at once, cook and stir until thick and bubbly. Remove from heat, stir in wine. Pour 1/2 sauce in baking dish. Layer chicken on top, then cover with remaining sauce. Cover and chill several hours or overnight. Bake, covered, in 350° oven for about 50 minutes. Sprinkle cheese on top. Return to oven for 2 minutes.
Mix sweetened condensed milk with peanut butter until smooth. Blend in Bisquick and vanilla. Shape into 1-inch balls and roll in sugar.
Mix all ingredients together. Beat well. Pour into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour. Remove cake from pan and let cool.
Add water, whole cloves, sugar and red hot cinnamons together until dissolved. Add cranberry juice, orange juice and lemonade.
Saute onion in oil. Add puree, paste and water. Season with salt and pepper; add sugar and oregano. Simmer until thick over very low heat (8 hours). Stir occasionally.
Cook and crumble sausage. Drain. Mix with cheese and Bisquick and form into balls and place on cookie sheet. Bake at 350° for about 10 minutes.
Put chicken and broccoli in casserole dish. Combine soup, mayo, water, lemon juice and curry powder in a saucepan and heat. Pour over chicken. Put Cheddar cheese on top. Crumble crackers over cheese. Bake at 350° for 30 minutes.
Preheat oven to 350°. Layer bread cubes, sausage and cheese in a 9 x 13-inch baking dish. Combine eggs, milk, salt and dry mustard in a bowl. Mix well. Pour over cheese. Chill overnight. Bake for 40 minutes or until set. Serves 6.
Teriyaki marinade: Combine sherry, soy sauce, vegetable oil, ginger, garlic and sugar. Place chicken in plastic bag with marinade. Remove air and seal. Put in refrigerator to marinate at least 2 hours. Prefer all day. Massage bag and turn over occasionally.
Wipe chops; brown them in a little oil in frying pan. Place chops in a large casserole; sprinkle with half the salt and pepper. Place apples and sweet potatoes in layers on chops and sprinkle with remaining salt and pepper. Saute onion in the same frying pan where chops were browned. Add water and Worcestershire sauce. Mix and pour over chops, apples and potatoes. Cover and bake 1 to 1 1/2 hours in a moderate 375° oven.
Cook potatoes and carrots until done (do not salt until last). Add onion soup and bouillon cube; cook 10 minutes. Add Cheddar cheese and milk to desired thinness. Cool slightly and put into blender.
Cook pasta according to package directions. In large bowl, combine olives, green pepper, pepperoni, cheese, parsley and dressing. Add pasta and toss well. Serve at room temperature or chilled.
Combine mushroom soup, water and rice in casserole dish. Top with pork chops. Sprinkle with paprika. Cover and bake 45 minutes at 350°. Uncover and cook an additional 15 minutes. Serve with corn bread!
Beat eggs well; add sugar and melted margarine. Add milk and coconut. Pour into an uncooked pie shell and bake at 350° for 40 minutes.
Mix and marinate with dressing. Leave overnight in refrigerator. Serves 8 to 10.
Combine oil and sugar. Add eggs, one at a time. Beat well. Add pineapple. Gradually add sifted dry ingredients. Add carrots and nuts. Makes three 8-inch layers. Bake at 350° for 50 to 60 minutes.
Using cookie sheet or jelly roll pan, separate and press rolls into pan, sealing all seams. Bake at 350° for 10 minutes. Cool. Beat together other ingredients; spread over cooled crust. Refrigerate. Distribute chopped vegetables (sliced green onions, sliced radishes, cucumbers, broccoli, carrots, etc.) evenly. Press into cream cheese to about 1/2-inch thick; slice diagonally. Serves 10 to 20.
Cook macaroni until tender. Season to taste. Drain off liquid. Add butter and chopped hoop cheese. Mix and cover until cheese is melted. Serve.
Mix together pretzels, margarine and 3 tablespoons sugar. Press into a 9 x 13-inch pan. Bake at 400° for 8 minutes. Cool. Beat cream cheese and 1 cup sugar until well blended. Stir in whipped topping and spread on crust. Dissolve gelatin in boiling water; stir in strawberries. Let stand for 10 minutes. Pour on top of cheese mixture and chill. Yield: 12 servings.
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat water, milk and butter until very warm (120° to 130°), stir into dry ingredients. Stir in eggs and enough remaining flour to make stiff batter. Cover and let rest 10 minutes. Stir batter down and beat well for about 30 seconds. Spoon into greased 12-cup tube pan. Cover, let rise in warm, draft-free place until double size, about 1 hour. Bake at 325° for 35 to 40 minutes in pan. Turn out onto rack for complete cooling.
Boil tomatoes, chop fine. Peel onions and chop fine. Remove pepper seed, chop fine. Mix together and add salt. Put in drain bag for 24 hours. Mix sugar with vinegar until dissolved. Add celery and mustard seed. Mix with tomato pulp thoroughly. Put in sterilized jars and seal. Makes about 3 pints.
Place potatoes in greased 9 x 13-inch dish. Mix next 6 ingredients. Spoon creamed mixture over potatoes. Add cheese, parsley and cornflakes. Bake at 350° for 40 to 60 minutes.
Mix ingredients and bring to boil; cover with lid and wait 10 minutes. Uncover and boil to 300° on candy thermometer. Remove; add a few drops of red food coloring and cinnamon oil to taste. Pour in ungreased pan; cut with pizza cutter before candy gets hard. Roll in confectioners sugar after cutting to keep from sticking together.
Soften gelatin in cold water. Add to boiling water and stir well. Add sugar, lemon juice and pineapple including juice. Whip 3 envelopes of Dream Whip according to directions. Fold into gelatin mixture. Line a 13 x 9 x 2-inch pan with wax paper. Cut cake into small pieces. Place alternate layers of cake and gelatin mix into a pan until all is used. Chill overnight.
Mix all ingredients well. Bake in greased 9 x 13-inch casserole dish for 30 to 45 minutes at 350°.
Cook asparagus; drain well. Place in a shallow serving dish and keep warm. Melt margarine in pan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly with a wire whisk until thickened and bubbly. Stir in salt, mustard and pepper. Gently stir in cottage cheese; cook over low heat 1 minute. Spoon over asparagus and sprinkle egg over sauce. Makes 8 servings at 54 calories per serving.
Add the sugars and salt and pepper to taste to the cooked beans. Chop the bacon or ham and add to the beans. Bake at 350° for 2 to 3 hours.
Mix Cool Whip and dry pudding together. Add pineapple slowly. Add pecans and marshmallows. Chill well before serving.
Boil macaroni until tender (about 10 minutes). Put in baking dish. Add butter and stir. Add eggs, then cheese and milk. Blend at 350° until brown.
Cream shortening, margarine and sugar; beat well. Add egg yolks, one at a time. Beat well after each egg. Combine flour and baking soda in bowl. Add to mixture alternating with the buttermilk. Stir in vanilla, coconut and nuts. Beat egg whites until stiff. Fold gently with yolk mixture. Pour into 3 (8-inch) greased and floured cake pans. Bake at 350° for 20 to 25 minutes. Cool, then frost with frosting for this cake.
Mix brown sugar, butter, corn syrup and salt in saucepan. Cook and stir over medium heat until bubbles form around edge of pan. Cook 5 minutes more, then remove from heat; stir in baking soda until mixture is foamy. Arrange popcorn in 2 (9 x 13-inch) pans. Pour half the sauce over each pan. Stir so that corn is covered evenly. Bake for 1/2 to 1 hour at 200°. Stir evenly for 20 minutes; let cool. Store in tightly covered container.
In food processor or blender combine all ingredients. Process until smooth. Pour into 8-9 inch non-metal pan. cover and Freeze until firm. Scoop frozen mixture into 5 oz. cups or dessert dishes. Makes 10 - 1/2 Cup Servings; 1 Point.
Mix all dry ingredients together, then blend in butter as you would a pie crust. Put half of the dough on the bottom of a cookie sheet. Bring the dates, sugar and hot water to a boil and cook until mushy. Remove from heat and cool slightly. Place over crumb mixture and add the rest of the crumbs to the top of the date mixture. Bake in a 300° preheated oven for about 1/2 hour. Cut into squares and serve warm or cold. Makes a great coffee and muncher.
Mix all ingredients except chilies. Place a layer of chilies on bottom of casserole dish and top with layer of the mix. Make another layer of chilies, then another layer of the mix. Bake at 350° for 1 hour.
Press cracked pepper into both sides of each steak. Cover and refrigerate 1 hour. Heat butter and oil in a skillet over medium heat. Cook steaks 3 minutes on each side, or until browned. Remove steaks from skillet; cover and keep warm. Saute shallots in skillet over medium heat until tender. Wipe out excess oil from skillet with paper towels. Pour cognac into skillet and ignite, using a long match. After flames die, dissolve cornstarch in 2 tablespoons beef broth and add to cognac with remaining beef broth, stirring until thickened. Stir in cream. Add butter and swirl to blend. Serve over steaks.
Sift flour, cornmeal, salt, baking powder and sugar. Add oatmeal, then add beaten egg, melted shortening and milk. Bake in a greased loaf pan (large) at 350° for about 45 minutes. Insert toothpick in center to see if done. If not, lower to 300° to complete baking cycle.
Boil, peel and mash potatoes. Add sugar, milk, margarine, eggs and vanilla. Mix well. Pour in casserole dish.
Cook 4 to 5 cups of cut sliced carrots. Drain. Combine with 2 cans condensed cream of celery soup and 1 cup shredded Cheddar cheese. Pour into casserole dish. Mix 1 tablespoon melted butter with 1/2 cup breadcrumbs and sprinkle over carrots. Bake at 350° for 20 minutes or until brown.
Grease and line jelly roll pan with wax paper. Leave in wax paper until completely cooled. Mix ingredients together with wire whip or by hand. Pour all ingredients into pan and bake at 350° for 10 to 15 minutes.
Dissolve baking soda in boiling water; pour over chopped dates. Let set awhile. Cream margarine, sugar, egg, salt and vanilla. Add date mixture, flour, cream of tartar and walnuts.
Combine all ingredients in a mixing bowl, except the lettuce, avocados and tomatoes. Mix together until well combined.
Cook spaghetti. Mix butter, salt, Parmesan, salt and pepper and egg. Add spaghetti and toss. Spread evenly in 9 x 13-inch pan. Brown chuck; add onion, pepper and garlic. Stir in spaghetti sauce and oregano. Spread cottage cheese over noodles; top with meat/sauce. Bake at 350° for 30 minutes. Put Mozzarella on top; bake another 10 minutes.
Place all ingredients in a large pot and cover with cold water. Bring to boil; cover and reduce heat to a slow simmer. Simmer for 4 to 5 hours. Strain through cheesecloth and chill. Skim off fat. Chicken stock can be stored in the refrigerator for 3 days or frozen.
Bake in a 350° oven for 1 1/4 hours, basting occasionally. Serves 6 or more.
Cream 1 cup butter and sugar. Mix in eggs and 2 tsp vanilla. Stir in oatmeal. Add dry ingredients. Set aside.
Pour hot water over oats. Let stand. Cream shortening and sugar; add eggs. Beat. Mix flour, nutmeg, salt, soda and cinnamon together. Mix oat mix into sugar and egg mixture. Add flour; mix a little at a time. Beat; add vanilla. Bake 30 to 40 minutes in 350° oven.
Combine apples, 1 cup sugar, butter and cinnamon in a saucepan. Cook until apples are tender, stirring frequently. Pour into well-greased 13 x 9 x 2-inch baking pan. Sprinkle nutmeats over apple mixture into pan. Sift together flour, baking powder and salt. Cream together shortening with sugar. Blend in eggs. Beat well. Combine milk and vanilla; add alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Spread over apples in pan. Bake in 350° oven 35 to 40 minutes or until done. Remove from oven. Turn cake upside-down over large serving plate. Let stand a few minutes, then remove pan. Serve warm with whipped cream, if desired.
Place ingredients, in order given, in a fairly deep baking dish. Bake at 375° for 1 1/2 hours.
Bake chicken until done. Boil noodles until done. Debone chicken. Season with salt and pepper. Layer in roasting pan with broccoli. Add layer chicken and noodles with cream of mushroom soup. Top with grated cheese. Bake at 350° for 30 minutes.
Mix all ingredients and place in a casserole dish. Top with buttered bread crumbs. Bake 1 hour at 300°. Serves 8 to 10.
Combine first three ingredients and press in bottom of 13 x 9-inch pan. Bake 15 minutes at 350°. Cool. Combine next three ingredients, mixing well. Fold in whipped topping; spread on crust and chill. Dissolve jello in boiling water; add strawberries and chill until partly set. Pour over cheese layer. Chill until firm.
Combine all ingredients and serve with meats. This is excellent when poured over cream cheese and served with crackers. Pineapple/apricot jam works well if you can't find pineapple jam.
Put raisins in boiling water and set aside. Beat eggs, oil, sugar and beans until broken. Mix in remaining ingredients. Fold in raisin mixture; divide batter into 3 (1 pound) greased bread loaf pans and bake in preheated oven at 325° for 1 hour.
Melt margarine and add stuffing mix and put about 3/4 stuffing mix into 2-quart pan. Cook squash until tender (steam). Mix squash with sour cream, onions, soup and water chestnuts. Layer squash mixture on top of stuffing. Sprinkle remaining stuffing on top. Bake at 350° for 45 minutes.
Boil chicken until done. Cool. Debone and cut into bite size pieces. Saute onion and pepper in margarine until tender. Add soups, tomatoes and chicken. Line a large baking dish with tortillas (dip quickly in chicken broth to soften). Pour chicken mixture over tortillas. Cover with cheese. Sprinkle with chili powder. Casserole can be refrigerated or frozen at this point. Bake at 350° until hot.
In skillet over medium heat, heat 1 tablespoon oil. Stir-fry half of the chicken until brown. Remove. Repeat with remaining chicken. Remove. Heat 1 tablespoon oil over medium heat. Stir-fry carrots and garlic until tender. Do not remove. Add soup, onions, soy sauce and chicken. Over low heat, heat through and stir often. Serve over rice. Makes 4 servings.
Heat all ingredients to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Store in covered container up to 4 weeks.
Mix flour, garlic salt, celery salt and salt and pepper together. Mix oil, pineapple juice, soy sauce and sugar together and pour over chicken. Cook for 1 1/2 hours at 325°. Baste 3 times. Serve over rice.
Mix together; let stand overnight. Makes approximately 12 servings (about 1 1/2 cups per serving). Per serving: 146 cal, 0 mg chol, 5 g fat, 396 mg Na.
Heat oil in large Dutch oven over medium heat. Add green pepper and onion. Cook until tender but not browned. Add tomatoes and cook, stirring occasionally for about 2 to 3 minutes. Add zucchini, yellow squash, chili powder, sugar, and salt. Cook for about 1 minute. Add broth, black beans, corn, pintos, margarine, and Tabasco. Simmer uncovered for about 15 minutes. If chili gets too thick, add water or more vegetable broth. Sprinkle cheese over individual servings and enjoy with tortilla chips.
Combine the first 6 ingredients. Add the catsup and simmer slowly until right consistency for sandwiches. Serve on hot buns.
Cream sugar and margarine together and then add eggs. Beat until mixed. Add flour, baking powder, soda and salt. Mix well. Add all other ingredients. Stir by hand until all ingredients are mixed completely. Drop by teaspoon on cookie sheet. Bake for 10 to 12 minutes at 350°. As soon as you take cookies out of oven, use spatula to take off cookie sheet. If cookies are not removed at once, they will be too hard. The cookies will not look done when taken out of oven.
Brown hamburger. Drain. Mix together soups, mayonnaise, milk, salt and pepper. Add hamburger and cooked egg noodles. Blend well. Place in casserole dish and top with cheese. Bake at 300° for 45 minutes.
Mix molasses, sugar and vinegar in frying pan. Place over low heat and stir until boils. Boil until it forms hard ball dropped in cold water. Remove from heat. Stir in salt, soda and peanuts. Pour on greased sheet. When cold, break up in pieces.
Mix butter and Crisco with flour; add eggs, baking powder and nuts. Add milk as needed, not much, just so it isn't sticky. Roll out in small round balls or any shape.
Use loaf pan. Combine all the stuff; cover with foil. Bake for 1 hour and 10 minutes at 350°.
Spread Cheez Whiz on crackers and place pepperoni on top. Great snack for get togethers or after school treat.
Cook beans in boiling salted water until tender, using 1 teaspoon salt to each quart water; drain. Pack in hot sterile jars. Combine remaining ingredients and heat to boiling. Pour over beans. Seal jars. Makes 8 pints.
Cook the raisins, soda and boiling water together. Cool. In a mixing bowl, combine the sugar, oil and egg together. Add the flour and bran flakes. Chopped nuts may be added, if desired. Add the cooled raisin mixture. Pour into greased tin cans and bake in a 350° oven for 50 minutes. Makes 1 loaf.
Mix everything well. Line just the bottom of a 4-cup glass measuring cup with wax paper. Spoon in half of the batter. Cover with plastic wrap with slits cut in it. Microwave on Medium power for 3 minutes; rotate cup 1/2 turn and microwave another 2 1/2 to 3 minutes. Do not overcook! Bread is done when center springs back when lightly touched. Let stand 10 minutes. Take it out of cup; cook the second loaf.
Cream the butter and sugar; add the eggs and beat thoroughly. Sift the dry ingredients together and add alternately with the milk. Fold in the peaches, lemon juice and vanilla. Drop by teaspoonfuls into hot fat and fry until golden brown. Serve with whipped cream or sprinkle with powdered sugar.
Season chicken; brown in small amount of shortening. Remove skin. Place rice in bottom of a buttered casserole. Mix water and onion soup; pour over rice. Place chicken on rice, pour chicken soup over chicken and cover. Bake at 350° for 45 minutes.
Saute onion in butter. Add flour, sugar, salt, pepper and milk. Blend together and cook until thick and bubbly. Remove from heat. Add beans and layer in greased casserole with Swiss cheese between layers. Top with buttered cracker crumbs, if desired. Bake at 350° for 20 minutes.
Mix flour and meal together in a bowl. Add enough milk to make batter smooth. Stir about 2 minutes. Add mayonnaise and butter. Bake at 350°.
Bake 2 medium pans of cornbread in oven on 400° until light brown. When done, let cool for about 20 minutes. Then in large pan, crumble cornbread; add butter and broth. Mix well; add other ingredients. Mix again and bake for about 30 minutes or until brown. Serve when cooled and enjoy!
Skin the fish and remove it from the bones. Break the fish into small pieces and put it in a large bowl. Add the rest of the ingredients and mix well. Serve on crackers or bread. Makes about 3 quarts.
Cook sugar, corn syrup and water until it forms a hard ball in cool water or candy thermometer registers 250° to 260°. Add unblanched peanuts and continue to cook until mixture turns a golden brown or candy thermometer registers 300°. Remove from heat and stir in butter and salt. Stir in soda. Pour on a greased slab and pull out to thin sheet. Break into pieces when cold.
Rinse the turkey well and pat dry inside and out. Using a shaker, sprinkle the bird inside and out with salt, then shake on cayenne pepper in the same manner, making sure to rub the seasonings into the meat. Wash your hands! Pour enough peanut oil into a large 40-quart pot to insure that the turkey will be covered when fully lowered into the pot. Make sure the pot is large enough that the oil won't overflow when the turkey is submerged. Use a steamer rig to keep the bird off the very bottom of the pot, where the oil is much hotter.
In a 1-quart casserole dish, blend together sugar, cornstarch and salt. Gradually stir in milk and mix well. Microwave on High for 5 to 7 minutes. Stir every 3 minutes until mixture is smooth and thickened. Stir in a small amount of hot pudding mix into beaten egg. Pour egg mixture into hot pudding and mix well. Microwave on Medium-high for 1 to 3 minutes. Stir after 1 minute. Add butter and vanilla. Stir until butter is melted. Add 2 cups cooked rice to pudding.
Brown beef with onion. Add other ingredients into crock-pot. Heat. Serve with quesadillas.
Grease a 9 x 13-inch glass pan. Cover the bottom of the pan with the mini marshmallows. Prepare devil's food cake mix as directed on the package. Spoon carefully over the marshmallows. Mix in a bowl the cherry jello (dry) with the cherry pie filling. Spoon carefully over the cake batter (do not pour, spoon it over). Bake for 50 minutes at 350°. Cool and cut into squares. Serve with Cool Whip.
Preheat oven to 375°. Place fish fillets in greased baking dish. Sprinkle with flour, salt and pepper. Pour milk over fish. Bake fish for 30 minutes or until fish flakes easily when tested with a fork. Remove from oven; serve hot.
In pan mix Jell-O, vanilla instant pudding and tapioca pudding; gradually add hot water. Boil until thickens. Cool completely. Add oranges and pineapple; fold in Cool Whip. Chill overnight.
Saute onions and celery in margarine. Cook broccoli in salted water. Drain broccoli and mix with hot rice and cheese. Add soup and other ingredients. Pour into greased dish. Slice cheese thin and put on top. Bake at 350° for 1 hour.
Mix until smooth and bake on hot griddle (like pancakes). Stack on plate until ready to use. Heat 2-inches of oil in skillet and fry shells until golden brown. Fill with meat, cheese, lettuce, salsa, etc. Better than the ones you buy.