HumbleIntelligence/food-ner-1-Million huggingface dataset:
With electric mixer, beat oil, butter, sugar and cognac for 5 minutes; slowly add orange juice and blend well. Add water and baking soda; blend well. Add cinnamon, baking powder and cloves; blend well. Add flour slowly while stirring. Knead until mixture forms a ball and leaves sides of the bowl (add more flour, if necessary).
In a bowl, mix flour, sugar, cocoa, salt, baking powder and soda. Add oil, milk and hot coffee. Next, add eggs and vanilla.
Add bacon to onion; saute. Pour off fat; add onion soup mix, vinegar, sugar, pepper and salt. Bring mixture to a boil; mix cornstarch with 1/4 cup water and add to mixture, slowly stirring constantly, until desired thickness and consistency you want. Pour over potatoes and warm on top of stove.
Mix first 4 ingredients. Roll into small balls. Refrigerate overnight or in freezer 1 hour. Melt chocolate; dip balls. Leave part of ball uncovered to resemble buckeyes. Yield: 3 or 4 dozen.
Layer One: Mix together crushed pretzels, 4 teaspoons sugar and melted butter. Press into a 13 x 9-inch pan. Brown at 400° for 6 minutes. Let cool.
Crush graham crackers and mix with the butter, 2 tablespoons sugar and cinnamon. Press into bottom and sides of a 9-inch spring-form pan. Reserve a small amount of the crumbs to decorate top.
Mix all ingredients together by hand; do not use mixer. Pour into a 9 x 13-inch pan and bake at 350° for 30 to 35 minutes. Top with Do Nothing Frosting.
Combine all ingredients. Put in greased baking dish and bake at 350° for 45 minutes.
Melt margarine, cocoa, water and buttermilk over medium heat. Stir constantly until it bubbles. In mixing bowl, have ready sugar, flour and soda. Pour hot mixture over dry ingredients; mix well. Add eggs and vanilla. Mix all ingredients thoroughly. Batter will be very thin. Bake in a greased 9 x 13-inch pan in preheated oven at 350° for 25 minutes or until done. Cool cake thoroughly. When cake is cool, mix creamy peanut butter and peanut oil or Wesson oil and spread on cake.
Heat oil in saucepan 1 minute. Saute onion. Stir in garlic, marjoram and rosemary and saute 2 minutes longer. Add spinach; cover. Cook over moderate heat until tender, about 5 minutes. Add chickpeas and stock and bring to a simmer over moderate heat. Add pasta and cook uncovered 10 minutes until pasta is tender. Stir in salt and pepper. Serve with Parmesan cheese.
Brown onions, green pepper and ground beef until cooked. Drain off any fat. In a 4-quart casserole which has been greased, layer eggplant, beef mixture, cheese and tomato sauce until filled. Pour any excess sauce and cheese on top. Bake at 350° for 45 minutes.
Brown beef and garlic. Drain off fat. Add remaining ingredients except pasta and cheese. Let simmer while pasta cooks.
Butter Bundt pan. Stagger rolls in pan. Mix sugar, nuts and dry pudding. Sprinkle over rolls. Drizzle melted butter over all. Let rise overnight. Bake at 350° for 30 minutes. Serve warm.
In a large nonstick skillet, saute chicken in oil until browned on both sides. In a small bowl, combine the salsa, cranberries, water, honey, garlic, cinnamon and cumin; mix well. Pour over chicken. Cover and cook over medium-low heat for 10 to 15 minutes or until chicken juices run clear. Serve over couscous. Sprinkle with almonds. Makes 4 servings.
Heat a 10 - 12 inch skillet and crisp the bacon. Add onion and green pepper and cook to soften. Mix tomato with eggs, pepper, cheese and tabasco. Add to bacon/onion/pepper mix and cook on stove top over medium heat until the bottom is browned and set, (you have to look). After bottom is set, place under broiler and cook quickly until browned, done and puffy. Yield: 2 generous servings.
Mix this and then add 1 stick margarine (melted). Press crust in bottom of oblong dish, 9 x 13.
Cook broccoli according to directions. Saute onion in butter; blend in flour. Add milk and half and half. Stir and cook until thickened and smooth. Dissolve bouillon cubes in hot soup. Add seasonings, crab and broccoli. Heat through.
Drain peaches; reserve 1/2 cup syrup. In 9-inch foil pan, mix thoroughly reserved peach syrup, the rice, water, salt and allspice. Sprinkle dates on mixture. Top with peach halves, cut sides up. Place maraschino cherry in each cavity. Cover pan with heavy-duty aluminum foil. Place on grill 4-inches from medium coals. Cook 30 minutes. Makes 4 servings.
Combine all ingredients (mixture will be soft) and shape into walnut size balls. Place meat balls in a single layer on wax paper lined cookie sheet; freeze until solid. Store frozen meat balls in freezer bags until ready to cook.
Put butter, water and cocoa in pan. Bring to a boil. Sift flour, sugar and salt. Pour in boiled mixture. Add beaten eggs. Mix soda, milk and vanilla. Add to other ingredients. Bake at 350° for 15 to 20 minutes in an 11 x 15-inch pan.
In 5-cup blender, combine milk and instant malted milk. Blend at medium speed, stopping blender frequently to scrape sides, until instant malted milk is dissolved. Add ice cream and chocolate cream. Blend, stopping to scrape the sides, until smooth. Serve immediately.
Brown onion, then add celery and cook slightly to soften. In a large bowl, tear bread into pieces. Soak in a little milk. Add remaining ingredients and moisten with milk to the consistency of mashed potatoes. Bake in a casserole for 1 hour at 350° or use to stuff a chicken.
Cut meat into 1/2-inch strips. Marinate meat overnight with combined ingredients in the refrigerator. Barbecue meat on grill (best to use wire rack).
Cook noodles until tender and drain. Saute onions slightly and remove, then cook ground round until crumbly. Melt 2 tablespoons butter in baking dish and arrange noodles, meat, onions,peppers and corn in layers. Last layer noodles. Pour tomato soup over all. Bake 40 minutes at 350°. Sprinkle Parmesan cheese over and return to oven to melt and brown the cheese slightly. Serves 8.
In a large bowl, combine all the ingredients except the bread or crackers. Stir to blend well. Cover. Refrigerate several hours. Garnish with additional parsley, if so desired. Serve with ryes or crackers. Makes 1 1/2 cups.
Cook chicken, take off the bone and toss crumbs with 1 1/2 sticks melted butter. Layer pan with 1/2 of the bread crumbs. Lay chicken on top of the crumbs. Mix soup with 2 1/2 cans of the broth -more if too dry. Pour this on top of chicken. Put remaining crumbs on top. Cut slices of butter on top. Cook in 375 degree oven until brown. Use large pan or glass dish.
Sift together flour and sugar. Add boiling water. Beat together egg whites, cream of tartar, baking powder and vanilla. Last, fold in egg white mixture to flour and sugar. Bake at 375° for 35 minutes in 9 x 13-inch pan.
Peel and remove all membrane from oranges, leaving only pulp. Break into bite size pieces. Do this over large bowl. Juice will collect in bowl as you work. Add enough water to juice to make 1 cup liquid. Chill orange bits several hours. Just before serving, melt butter over low heat, add flour and stir. Add sugar and juice. Cook until thickened and shiny. Remove from heat and add vanilla. Slice pound cake thin. Put orange bits from fridge on first slice. Cover with second slice. Dribble hot sauce over top. Sauce can be reheated as needed over candle warmer or in microwave.
Place egg in blender container or food processor. Add remaining ingredients, except oil. Cover and blend a few seconds. With motor running, slowly pour in salad oil, blending until smooth and thick, like mayonnaise. Makes almost 1 1/4 cups. Very good on chicken salad.
Saute onion and celery in butter. Mix soups and Cheez Whiz together. Mix all ingredients together. Bake at 325° for 30 minutes.
In a bowl, sift together the flour, sugar, baking soda, cinnamon and salt. Stir in carrots, raisins, pecans, coconut and apple. In a bowl, beat eggs with oil and vanilla and stir mix into flour mix until just combined. Spoon batter into well-greased muffin pan cups, filling to top and bake at 350° for 35 minutes or until springy. Let cool for 5 minutes. Remove from pan.
Preheat oven to 350°. Rinse chicken well and pat dry. Cut lemons in half. Squeeze juice all over cavity and rub well with lemons. Sprinkle seasoned salt in cavity. Squeeze lemon juice all over outside of chicken and sprinkle with seasoned salt. Put squeezed lemons inside chicken. Put oil in a pan large enough to hold chicken and put it breast side down and roast 3/4 hour. Turn and roast 3/4 hour or until golden brown. Serves 4.
Melt and cool the Crisco shortening. Add the sugars, eggs and molasses. Sift together the dry ingredients and add slowly. Let cool in refrigerator. Form into small balls. Roll in white sugar. Press down with small flat-bottomed glass dipped in sugar. Bake at 325° for about 6 minutes. (You will have round cookies as if cut with a cookie cutter.)
Melt margarine and peanut butter. Remove from heat. Add sugar; beat until smooth. Press in greased 9 x 16-inch pan. Melt chocolate bars in double boiler. Pour over mixture. When cooled, cut in squares.
Cut venison and pork into small chunks for the grinder. Add all the seasoning; mix thoroughly and put through the grinder using a medium blade. Pack the meat in sausage bags or casing and hang it for long smoking at low temperature. If you wish, the meat may be stored in freezer and used as you would pork sausage but smoking certainly adds to the flavor.
In a large bowl, combine zucchini, cereal, raisins, nuts and sugars. Mix with fork. Combine flour, soda, salt, baking powder and spices. Sift over zucchini mixture.
Drain oranges, save syrup. Cut oranges into small pieces. Mix syrup, cut up oranges, cake mix, eggs and oil together. Bake in three cake pans at 350° for 30 minutes.
Sift together the flour, soda, cinnamon, ginger and cloves. Cream the butter or oleo. Gradually add the sugar; cream well. Blend in molasses and egg. Add dry ingredients, mixing thoroughly. If desired, chill for easier handling. Roll out on floured surface, 1/4 at a time, to 1/8-inch thickness. Cut into desired shapes with cookie cutter. Place on lightly greased baking sheets. Bake in moderately hot oven at 375° for 5 to 8 minutes. Remove from baking sheet immediately.
Prepare cake mix as directed on package. Spoon about 1/4 cup batter into each cone. Set cones on baking sheet. Bake at 350° for 25 minutes. Cool on rack. Spoon Fluffy Pudding Frosting over cakes; garnish with sprinkles, if desired. Makes 2 dozen cones.
Place half of potatoes in greased baking dish; cover with half of soup and milk mixture, then another layer of potatoes, then top with rest of soup and milk. Top with butter and chunks of Velveeta cheese (the more the better). Bake at 350° for 1 hour or until done.
Cream together Criso and sugar. Add eggs and beat until smooth. Add buttermilk, soda and flour. Mix until well blended. Then add orange rind, pecans and dates. Bake in moderate oven (300° F.) for 1 1/2 or 1 3/4 hours. Use 8-inch tube pan or Bundt pan.
Cook chicken in slow cooker approximately 6 hours. Remove bones and skin. Prepare rice according to directions on package. Mix chicken, rice, soup and milk together in a large casserole dish.
*For this recipe, use 3/4 of old potatoes and new potatoes. Old potatoes cook apart faster, leaving chunks of new potatoes to "bite."
Roll dough out thin on lightly oiled counter top, in a rectangle shape. Make a paste with the rest of the ingredients. Mix well and spread on bread dough up to a 1/2 inch from edges. Sprinkle with 3 Tbsp. Parmesan cheese. Top with choice of chopped, slivered ham, pepperoni slices, onion, green pepper, mushrooms and Mozzarella cheese. Roll up jelly roll style and tuck ends under. Pinch seams down. Place on cookie sheet and bake at 350° for 30-40 minutes or until golden brown. Let cool 5 minutes. Slice and serve. Can top with pizza sauce before serving.
Grease and flour Bundt pan. Mix all ingredients and beat 5 minutes. Bake 45 minutes at 350°. Good served with honeydew melon or toasted for breakfast.
Mince shrimp. Add water chestnuts, salt, sugar, 1 tablespoon cornstarch and 1 egg. Beat egg white and blend in 1 tablespoon cornstarch. Remove crusts from bread and cut into 4 triangles. Brush one side of bread with egg white mixture and then shrimp paste. Fry shrimp side down in 375° oil until golden. Carefully turn and brown bread side. Drain. Serve hot.
Makes 12 servings at $1.01 each. Prep: 30 minutes. Cook: 8 minutes. Refrigerate: 24 to 48 hours.
Cream butter and shortening with sugar. Add eggs, one at a time, blending well after each egg. Sift dry ingredients and add alternately with milk. Add	vanilla. Pour	into greased and floured tube pan and bake 1 hour and 25 minutes at 325°.
Cook hamburger and onion until it has lost red color. Add rest of ingredients and simmer 20 minutes. Serve on hamburger buns.
Mix first 7 ingredients well. Add oil, water and vanilla and mix well again. Bake for 2 hours at 225° or until golden brown. Stir often while baking.
Saute onions in margarine until transparent. Mix with remaining ingredients and pour into casserole dish. Top with buttered cornbread crumbs. Bake at 350° for 30 to 40 minutes.
Fry eggs in a pan. Toast bread while frying eggs. When done, put eggs on toast. Put 2 teaspoons of sour cream on each piece of toast. Add 2 tablespoons of salsa. Sprinkle with sesame seed. Enjoy.
Fry meat and drain. Mix all ingredients together and cook 30 minutes. Cook orzo and add to first mixture and cook 10 minutes more.
Pare, core and chop apples. Combine with remaining ingredients. Add cider to moisten (about 3/4 gallon). Simmer until meats and fruits are tender and flavors are blended. If desired, any other fruit juice may be substituted (cider is best). Pack in freshly sterilized jars and process in canner to seal. May freeze in Ziploc bags. Bake pie at 375-425° for about 25 minutes.
Any ingredient may be lite or fat-free version. Soften cream cheese. Add mayo, sour cream, lemon juice and Worcestershire sauce. Stir until no lumps remain. Stir in wine and seasonings. Fold in crabmeat, eggs and cheese. Bake at 350° until brown and bubbly, about 20 to 30 minutes. Serve with crackers or bread.
Cut pork into 1-inch cubes. Coat with mixture of cornstarch, pepper and garlic powder. Heat oil in large skillet over medium heat. Add pork and brown on all sides. Remove pan from heat.
Mix all ingredients in a mixing bowl well. After well blended, pour into an ungreased tube pan. Bake 1 1/2 hours at 350°.
Dissolve yeast in warm water; add to the following. In large bowl, combine sugar, egg, oil, salt and flour. Beat until mixed well. Mixture will be soupy. Cover bowl and refrigerate until needed. Spoon into muffin pans. Bake at 350° for 20 to 25 minutes. Do not let rise.
Heat to rolling boil the sugar, milk and chocolate. Cook exactly 2 minutes. Remove from heat and add remaining ingredients. Drop by teaspoon on cookie sheet. Let set and store in tight containers.
Mix all ingredients except cheese. Bake at 350° until done. Grate cheese on top and cover.
Mix potatoes, sugar and vanilla together, then make into little balls. Put in refrigerator until dip is done.
Combine ground beef, bread crumbs, egg, salt, pepper and nutmeg. Make into small balls. Cover; refrigerate at least 2 hours. Brown meatballs in bacon fat. Remove meatballs. Melt margarine in pan, then add flour. Stir until well blended; add broth gradually, stirring constantly. Bring to a boil. Season with salt and pepper to taste. Add meatballs and cover. Simmer for 3 hours on low heat. Stir occasionally to prevent sticking. Serves 5 to 6.
Combine and boil hard for 1 to 2 minutes (until consistency is firm) the sugar, margarine or butter and milk. Then remove from heat and add the oatmeal, cocoa, peanut butter and vanilla. Mix well; drop by spoonfuls on wax paper.
Combine eggs, mincemeat, condensed milk, fruit and nuts. Fold in dry ingredients. Pour into pan. Use a 9-inch spring-form pan, butter it. Line it with wax paper and butter again. Bake at 300° for 2 hours or until center springs back when touched and top is golden. Cool; turn out. Remove paper.
Mix pineapple and Jell-O in a microwave bowl and heat 2 minutes to dissolve Jell-O. Cool completely. Add buttermilk. Fold in Cool Whip until well blended. Store in covered container in the refrigerator until ready to serve.
Combine first three ingredients in heavy saucepan. Bring to a boil and stir for 5 minutes. Remove from heat and stir in soda. Pour over popped corn (and nuts) in large roasting pan, stirring to coat. Bake at 250°, uncovered, for 40 minutes, stirring every 10 minutes. Cool on wax paper. Store in airtight container. Makes 5 to 6 quarts.
Spread rolls in a 13 x 9-inch pan or glass dish. Top with sausage that has been browned and crumbled. Sprinkle with cheese. Beat eggs and green peppers, salt, black pepper and oregano. Pour egg mixture over cheese. Bake at 400° for 20 to 25 minutes.
Mash avocado thoroughly. Add remaining ingredients and blend well. Refrigerate. Serve as a dip or spread with crackers or chips.
Combine all ingredients in a blender. Pour into a one gallon ice cream freezer and finish filling with whole milk.
Mix ingredients in a large bowl. Pour into greased casserole dish. Dot top of corn with 2 tablespoons of butter. Bake, uncovered, for 30 to 45 minutes until golden brown around edges.
Mix the last 5 ingredients and place in a pan. Put cut up chicken on the top and bake in a 350° oven about an hour or until done.
Mix everything, except flour, in shallow casserole. Bake at 400° for 15 minutes. Sprinkle flour over and mix well. Bake 15 minutes more.
Mix brown sugar and butter in saucepan. Cook over medium heat until melted. Continue cooking until light syrup, about 5 minutes. In deep bowl, mix slightly beaten egg yolks, flour, cornstarch and milk. Gradually add to sugar and butter mixture, cooking on low heat until thickened. Add peanut butter; stir well. Place in cooked pie shell; cool. Top with whipped topping. Chill. Makes 6 servings.
Put milk in double boiler. Add chocolate. Mix sugar, salt and flour and add to chocolate mixture. Add egg yolks. When thick, remove from fire. Add butter and vanilla. Cool and pour into baked pastry shell. Make meringue by beating 2 egg whites and 2 tablespoons sugar until mixture stands in peaks.
Lightly grease an 8-inch square dish. Set aside. Place confectioners sugar and cocoa in a medium microwavable mixing bowl. Stir to combine. Add milk and sugar-cocoa mixture. Do not stir. Heat, uncovered, on Full power 2 minutes. After cooking, stir just to combine ingredients. Add vanilla and nuts. Stir until blended. Pour into prepared dish and refrigerate 1 hour before cutting and serving.
Brown the hamburger in a heavy skillet; pour with the other ingredients into a heavy saucepan. Simmer for approximately 1 1/2 hours or until celery is done. This can be frozen.
Combine drained fruits, bananas and apples. Set aside. Combine dry pudding mix, milk and orange juice concentrate. Beat until blended, 1 to 2 minutes. Beat in sour cream. Fold into fruit mixture. Cover and chill. Can be served in lettuce cups.
Spray wok with Pam. Add a little butter or cooking oil. Put the chicken pieces in the hot wok. Season with lemon pepper and poultry seasoning. Cook chicken. Remove chicken from wok. Put frozen vegetables in the wok and cook. Add chicken. Heat. Serve over rice. Serves 2 to 3 people.
Cover apples with cinnamon and sugar in an ungreased pan. Mix remaining ingredients together and pour over apples. Bake in a 350° oven for 45 to 50 minutes. Easy and delicious!
Mix crushed pretzels, butter and 1/3 c. sugar.	Spread on cookie sheet. Bake for 5 to 6 minutes (not to brown). Let cool. Then mix cream cheese, 1/2 c. sugar and pineapple together. Fold in cool whip and chill. Fold in pretzels just before serving.
Bring to a boil over medium heat the egg yolks, milk, sugar and cornstarch. After it's thickened, remove from heat and add vanilla. Pour into graham cracker pie shell. Whip egg whites and sugar to a peak. Spread over filling. Place pie under broiler until golden brown. Refrigerate.
In mixer bowl, beat egg whites until soft peaks form. Add cream of tartar and vanilla; beat until stiff peaks form. Add sugar, 2 tablespoons at a time, beating after each addition. Fold in chocolate chips. Drop by heaping teaspoonfuls onto ungreased foil-lined cookie sheets and bake in preheated 250° oven for 25 minutes. Turn off oven and leave cookies 30 minutes more. Outsides will be hard; insides will be slightly soft.
Peel the potatoes and rinse them. Grate the potatoes finely by hand on a grater. Add all remaining ingredients. Heat 1/2 cup of vegetable oil in a frying pan until hot. Drop heaping tablespoonfuls of the potato mixture into the hot oil and brown on both sides. Serve with sour cream.
Mix pineapple, pie filling and brown sugar and put in bottom of a 9 x 13-inch baking dish. Melt margarine and mix in cake mix. Crumble over top of fruit. Bake 45 minutes at 350°. Serve with whipped cream or ice cream.
Preheat oven to 375°. Grease 12 x 8-inch baking dish.
Combine all ingredients. Drop on an ungreased cookie sheet by tablespoon. Bake at 350° for 10 to 12 minutes.
Mix all ingredients together. Bake in a 10 x 9-inch pan or iron skillet for 45 minutes at 375°.
Combine all dry ingredients. Add eggs, oil, nuts and strawberries. Stir until all ingredients are moistened. Pour into 2 greased 9 x 5 x 3-inch loaf pans. Bake at 350° for 60 to 70 minutes.
Preheat oven to 350°. Place meat on rack in shallow roasting pan. Combine seasoning, salt and black pepper; press evenly into surface of meat. Roast, uncovered, at 350° for 20 minutes per pound or until internal temperature reaches 145° for medium-rare or 160° for medium. Add water to baking pan after 1 hour of bake time to use for drippings. Remove roast from oven and transfer to platter or carving board. Let stand 10 minutes before carving. Serves 8 to 10.
Mix together onion soup mix, preserves and dressing. Pour over chicken. Bake at 400° for 1 hour, uncovered.
In medium saucepan, cook onion in oil until soft. Add tomatoes and chiles. Cook 20 minutes over medium heat. Lower heat and blend in cream cheese. Add spices to suit your taste. Mix well. Heat through and serve warm with Sam Choice tortilla chips. This reheats well in microwave.
Combine all except oil. Shape into small balls; place on cookie sheet in 345° oven until done, well browned, then remove from pan and put into sauce.
Combine chocolate, marshmallows and milk. Microwave on High for 2 minutes, until mixture is melted. Cool completely. Whip cream until stiff. Fold chocolate mixture in. Spoon into crust. Chill several hours. Serve with pie filling drizzled over each piece.
In hot wok, add oil, garlic, onion, water chestnuts and mushrooms for 4 minutes. Add peas, soy sauce, water and sugar. Stir. Cover tightly. Simmer 5 minutes or until peas are tender but crisp.
Cream the butter, sugar and beaten eggs thoroughly. Add milk and vanilla. Stir. Sift all dry ingredients together. Mix well. Put about 1/4 cup flour on top. Refrigerate 1 1/2 hours. Have fat hot. Roll out about 1/2-inch (use small amount of flour). Let rise in fat; turn over quickly. Drain on brown paper bags (2).
Mix all together. Put buttered bread crumbs on top. Bake in casserole dish at 350° for 35 minutes.
Drain and rinse beans. Bring vinegar, oil, sugar, salt and pepper to a boil. Pour over beans, onion and green pepper. Mix thoroughly. Refrigerate overnight. Keeps several days.
Melt margarine in frypan. Add minced onion; stir until wet and brownish. Pour into casserole. Add consomme and rice. Sprinkle with cheese. Cover and bake 2 hours at 300°.
Drain pineapple and add water to juice to make 1 1/2 cups liquid. Bring to boil; add Jell-O. When dissolved, cool until jellied, then whip. Blend in cream cheese, Miracle Whip and sugar. Fold in cubed chicken, carrots, celery and drained pineapple. Add 2 cups Cool Whip. Place in a 9 x 13-inch pan and refrigerate until ready to serve (overnight if possible). Serve.