HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients in the order they appear. Refrigerate in a covered bowl for at least 2 hours. Roll out to 1/2 inch thick. Cut into desired shapes and bake at 375° for 7 to 8 minutes.
Cream butter and sugar; beat in eggs. Add flour with spices sifted together, alternately with applesauce, with soda stirred in. Add raisins and put in 9 x 9-inch pan and bake 45 to 50 minutes at 350°. May add 1/2 cup nuts.
Place all ingredients except chips in bowl. Beat at low speed to moisten. Beat at medium speed until creamy. Fold in chocolate chips. Grease tube or Bundt pan. Bake at 350° for 50 to 55 minutes. Dust with confectioners sugar.
Mix pineapple juice (from drained pineapple), flour, sugar and eggs and cook until thick. Remove from heat and add butter. Let cool, then add pineapple, nuts and marshmallows.
Preheat oven to 325°. Combine flour, salt and soda in bowl. In large mixing bowl, cream butter and sugars. Beat in eggs and vanilla. Add slowly to flour mixture. Stir in chocolate chips. Drop by teaspoon on greased baking sheet and bake for 12 to 15 minutes.
Mix soup and sour cream together and then spread over the cut up chicken in Pyrex baking dish or cake pan. Mix Pepperidge Farm dressing mix with more bread crumbs, celery, onion and eggs. If needed, add more water. Spread dressing over soup/sour cream mixture. Dot with butter or oleo. Cover with aluminum foil and bake at 350° for about 45 minutes.
Cream the shortening and sugar; add molasses and egg. Blend well. Sift all dry ingredients together; add to creamed mixture. Mix well. Roll into 1 1/2-inch balls. Place 2 1/2 inches apart on greased cookie sheet. Flatten slightly. Press almond into each. Bake at 350° for 12 to 15 minutes.
Go out in the "cuntree" or on the roadside or fencerow and pick yourself some poke. Be sure to git small tender leaves and don't git snake bit. Bring 'em home an' throw 'em in a pot an' boil 'em up good. Then scramble you up some fresh aggs an' mix 'em with the fresh poke an' add a tastin' of some salt an' you got yo'self some poke salad.
Cut beef into thin strips. Combine soy sauce, garlic and ginger. Add beef. Toss and set aside. (May marinate beef in refrigerator for 2 hours.) Heat oil in a large pan or wok. Add beef; cook until browned. Cover and simmer on low for 30 to 40 minutes. Turn heat up and add cut up vegetables. Cook about 10 minutes or until tender crisp. Mix cornstarch with water. Stir. Add to meat and vegetables. Stir and cook until thickened. Add tomatoes and sugar. Heat through.
Cook potatoes with skins on. When cool, slice 1/4-inch thick and layer half of potatoes in a large 9 x 13-inch Pyrex dish. Sprinkle with seasonings. Cover with half the bacon and half the cheese. Repeat with potatoes, seasonings, bacon and cheese. Dribble melted butter over all. Heat at 325° until hot (about 25 to 30 minutes). If done ahead of time, leave off butter until right before it goes into the oven. Good with hamburgers, steaks, etc.
Pare and cook carrots until tender; drain well. Mash carrots. Combine all ingredients and beat until smooth. Pour into a greased 2-quart casserole. Bake for 1 hour at 350°.
Oil bottom of 1 large baking pan. Mix mushrooms, bread crumbs, crackers and roasted peppers. Bake at 350° for 30 minutes, mixing occasionally to firm and brown texture. Top with grated cheese last 10 minutes until done. Mix in Worcestershire sauce. Enjoy--hot!! Serves 6.
Shape beef into 16 (1/4-inch thick) patties. For filling, combine cheese and catsup or mustard. Place about 2 tablespoons filling on each of 8 patties. Top with remaining patties. Press edges. Chill 3 hours. Grill, turning once. Serve with lettuce and tomatoes.
Cut up oranges. Slice bananas, apples and pineapple. Sprinkle with confectioners sugar. Chill. Dress up with coconut, pecans or cherries before serving.
In a heavy skillet, combine sugar, flour and cocoa. Add 2 egg yolks and 1 cup milk, stirring until blended. Add remaining milk and salt. Cook over low to medium heat until mixture is thick. Remove from heat. Add vanilla. Pour into ready baked pie crust. Beat the 2 egg whites plus two tablespoons of cold water until thick. Add one tablespoon sugar while beating. Pour over chocolate pie and place in oven at 350° until meringue browns.
Saute beef (crumbled), onions and pepper. Add beans, corn, chilies and seasoning. Simmer a few minutes or bake in medium oven for 20 to 30 minutes. Makes about 6 servings.
Brown chicken pieces in frypan. After browning, place in baking pan. Sprinkle with garlic powder. Place potatoes and onions in pan. In saucepan, stew tomatoes with green pepper, celery, chicken stock and seasonings. (Simmer until vegetables are tender.) Pour over chicken, onions and potatoes. Cover and bake at 350° for 1 hour. Uncover and bake 25 minutes longer, basting with sauce. Serves 4.
Preheat oven to 375. Place a circle of parchment paper on a pizza pan. Prepare brownie mix according to package directions. Pour brownie mix on parchment paper. Bake 15-18 minutes or until brownie is set.
Combine all ingredients in a large kettle and heat very slow. Stir often. Do not add salt. It serves 6 or more people.
Heat oven to 350°. Grease 13 x 9 x 2-inch pan with butter-flavored Crisco and set aside. Chop 1/2 cup nuts coarsely for topping and set aside. Chop remaining 1/2 cup finely. For crust, combine flour and brown sugar. Cut in Crisco until fine crumbs form. Add 1/2 cup finely chopped nuts and coconut. Mix well. Remove 1/2 cup and set aside. Press remaining crumbs into bottom of pan. Bake for 12 to 15 minutes until edges are lightly browned.
Put water, salt and butter in saucepan; heat to boiling. Add flour; stir vigorously until mixture no longer sticks to sides of pan. Cool slightly. Add eggs, one at a time; beat after each egg. On greased baking sheet, drop mixture by tablespoon leaving 2 inches between puffs. Bake at 450° for 20 minutes. Reduce to 325° and bake 20 minutes more. Cool puffs; cut off tops and fill with pudding, then replace tops.
Prepare cake as directed. While still hot, poke holes in cake with a wooden spoon handle. Pour Eagle Brand milk and ice cream topping over cake. Let cool in refrigerator, then cover with Cool Whip and crushed candy bars.
Pour into bowl the pumpkin, spices, pudding mix (right out of box) and cream cheese. Mix well and pour into baked pie shells. Refrigerate until ready to serve. Top with Cool Whip, if desired.
In a medium bowl, dissolve the Jell-O in boiling water. Allow to cool. Peel and shred the apples. Add to Jell-O along with pecans and cranberry sauce. Pour into a 9 x 13-inch glass pan. Refrigerate until firm. Blend together Cool Whip, cream cheese and powdered sugar until smooth. Add vanilla and pineapple. Spread evenly over Jell-O mixture. Refrigerate overnight.
Brown beef and onion in oil. Add garlic, salt, tomatoes and chili powder. Break up spaghetti. Add to mixture along with water. Put in casserole dish and top with cheese. Bake covered for 35 minutes at 350°. Uncover and bake another 15 minutes.
Cream butter till soft, add sugar and cream until light and fluffy. Add eggs one at a time, beating well after each addition. Mix together flour, soda, baking powder and salt; add to first mixture. Alternately with sour cream, beginning and ending with flour mixture. Stir in vanilla. Pour half of batter into lightly greased 13 x 9 inch pan. cover batter with half filling/topping mixture. Add remaining batter and other half of filling.
Blend cheese and seasoning salt and remaining ingredients. Chill 4 to 6 hours.
Toss onions with salt in large bowl. Transfer to colander in sink and let sit 30 minutes. Rinse in cold water and squeeze dry. Transfer to nonaluminum bowl. Add vinegar, sugar, peel and thyme. Cover and refrigerate 1 hour before serving.
Microwave butter and cocoa in 2 1/2-quart, glass casserole at High power for 2 minutes. Stir in sugar. Add eggs and beat well. Blend in flour, salt, vanilla and nuts.
Mix cake mix as directed on box. Place in a 13 x 9-inch pan. In separate bowl, mix well Ricotta cheese, sugar, eggs and vanilla. Spoon cheese mixture on top of unbaked cake mix. Bake at 350° for 1 hour.
In medium bowl, gently mix together first 5 ingredients. Cover and refrigerate for 1 hour to allow flavors to blend. Spread baguette slices with garlic spread; broil until lightly brown and bubbly, about 3 to 4 minutes. Top each slice with 1 tablespoon tomato mixture and garnish with cheese.
About 30 minutes before serving or early in day: Prepare popcorn as label directs. (You will have about 16 cups popped corn, depending on brand used.) In large roasting pan or bowl, mix olive oil, rosemary, thyme, salt and pepper. Add popcorn and cashews; toss to coat well. Store popcorn mixture in tightly covered containers. Makes about 18 cups.
Dice pears; add pineapple and peach filling. About 1 hour before serving, slice the bananas and some maraschino cherries and carefully fold in. Makes 10 to 12 servings.
Cover apples with sugar in a bowl; let stand for 20 minutes. Add egg, flour, baking soda, salt, oil and spices; mix well. Add nuts. Bake in a 6 x 10 x 2-inch glass bread pan at 350° for 30 minutes. (If aluminum pan is used, add another 5 minutes.) Can be doubled. Bake for 40 to 50 minutes.
Grease a 9 x 13-inch baking dish. Put pecans and coconut in bottom. Mix cake mix according to directions. Pour over nuts and coconut. Mix sugar, cream cheese and margarine. Drop by spoonfuls on top of mix. Bake at 350° for about 45 minutes.
Place all dry ingredients in large bowl. Stir in raisins and nuts. Combine eggs, applesauce and oil. Add to dry ingredients and stir just until blended. Divide batter into 4 greased mini loaf pans. Bake at 350° for 50 minutes. Test for doneness. Makes 4 mini loaves.
Prepare Oreo cookie crust (which is best) by mixing 1 1/2 cups crumbled Oreo cookies with 1/3 cup melted margarine. Press in pie pan. Or use 1 (8-inch) graham cracker crust.
Brown chicken breast pieces in 3 tablespoons oil. Brown onions and peppers. Cook frozen vegetables mildly. Add bamboo shoots and water chestnuts. Heat chicken broth and add cornstarch; mix together. Salt, pepper, garlic and soy sauce to taste.
Saute onion and garlic in a little butter until limp. Add eggs, bread crumbs and seasonings. Add other ingredients. Pour into 8 x 8-inch greased pan and bake at 350° until set, or about 30 minutes. Cut in small squares.
Coat chicken pieces in flour, brown in oil and butter and set aside. In a saucepan combine rest of ingredients, bringing to a boil. Pour over chicken and cook for 35 to 40 minutes and serve. Rice goes well.
Preheat oven to 350°. Spray a 9 x 13-inch casserole dish with nonstick cooking spray. Combine the chicken broth and salsa. Pour in casserole dish. Add uncooked rice. Stir in onion, celery and pepper. Place uncooked chicken breast halves on top of the rice and salsa mixture. Cover with foil and bake 30 minutes. Uncover and sprinkle chicken with Cheddar cheese. Cover and bake an additional 30 minutes, until all liquid is absorbed and cheese has melted. Let rest 10 minutes before serving.
Place beef in skillet, cook until it loses its color. Combine tomato soup with meat, then add other ingredients. Place in casserole dish and bake in 325° oven for about two hours.
Cook the ground beef, bell pepper and onion. Drain off fat. In large pot add beans, soup and milk. Mix in the ground beef, pepper and onion. Cook over medium-low heat for 30 minutes.
Cream shortening, white sugar and brown sugar. Add and blend in eggs and vanilla. Add peanut butter. Sift together flour, soda and salt and blend in. Form into small balls; place on cookie sheet and flatten with a fork. Bake at 375° for 8 to 10 minutes.
Blend cream cheese, pudding and milk. Spread on top of sheet cake. Spread crushed pineapple over the top. Cover with Cool Whip and sprinkle with coconut and nuts.
Mix dry ingredients together then add the rest of the ingredients. Beat with mixer until there is no more lumps. Pour into a greased pan and bake at 350° for 45 minutes.
Beat egg white and water until frothy. Toss nuts in egg white until coated. Mix together sugar, cinnamon, nutmeg and salt. Cover nuts with dry mixture. Spread into buttered pan. Toast in oven at 300° for 1/2 hour, turning every 10 minutes.
Brown meat; drain and put into crock-pot. Add sauce, paste, chopped chilies and peppers. Dice up cheese and add to other ingredients. Cook 3 to 4 hours on medium heat. Stir often so cheese will melt. Serve with tortilla chips. Great for parties. Verrry spicy.
Melt oleo or have at room temperature, add sugar; beat well. Add eggs, one at a time, add flour, vanilla and pecans. Grease 2 (9 x 13-inch) cookie sheets, place 1/2 dough on each sheet. Spread dough (will be real thin). Bake at 300° for 15 to 17 minutes.
Boil squash, onion and 1/4 stick butter till tender. Drain. Add 1/4 stick butter, egg and handful of crushed Ritz crackers. Add milk to consistency of mashed potatoes. Pour into greased casserole dish.
Mix sugar, eggs and pineapple. Cook until thick. Remove from heat. Add gelatin. Let cool while whipping evaporated milk until it is thick. Mix whipped milk with filling and pour into a cooked pie crust. Chill.
Cook pasta according to package directions; drain. Rinse with cold water and drain. Combine pasta and remaining ingredients; toss well. Serve immediately or, if desired, chill.
In mixing bowl, cream shortening and sugar. Add boiling water; stir until dissolved. Add yeast mixture. Add egg that has been slightly beaten, flour and salt. Refrigerate overnight. Next morning, work down and cut like biscuits. Let rise 3 or 4 hours and bake in a 400° oven.
Carve balls from your favorite melon and serve with fancy toothpicks to accompany this tasty dip. This dip can also be served as a topping for any fruit salad.
Bring to boil the first 4 ingredients, then boil 2 minutes. Stir in soda. Pour over popcorn in brown bag. Cook in microwave in bag on High for 3 1/2 minutes. Shake bag every 30 seconds.
Mix ingredients together. Drop into hot oil and fry approximately 4 minutes on each side. (You can also grate carrots and/or zucchini into mixture.)
Grease bottom of three 4 1/2 x 8 1/2-inch loaf pans. Cream shortening and sugar in mixer bowl until light and fluffy. Add eggs, zucchini and water; mix well. Add dry ingredients gradually, mixing well after each addition. Stir in vanilla and raisins. Pour into prepared pans. Bake at 350° for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pans for 5 minutes. Remove to wire rack to cool completely. Store, wrapped in plastic wrap, in refrigerator for up to 10 days. Yields 30 slices.
Mix flour, butter & nuts, press in bottom of a 9 X 13 pan. Bake at 350° for 15 minutes, cool.	Mix whipped cream, powdered sugar & cream cheese, spread over crust. Arrange a layer of sliced bananas on top of that. Mix pudding mixes with milk until thick. Spread over the last layer. Cover with more whipped cream. Sprinkle top with a few more ground nuts if desired. Delicious!
Cook onion in small amount of oil for 5 minutes. Crumble hamburger and brown. Add tomato paste, kidney beans, juice and seasonings. Add 1/2 can water. Cook at least one hour, stirring often. Chili should be very thick. Serves 6 to 8 people.
Beat eggs and sugar together. Add the cream, half and half, vanilla, salt and milk (enough to fill the container 2/3 full). If you wish, you may add 2 cups of your favorite sweetened fruit, crushed after you have placed the creams and flavorings in freezer container. Add enough milk to bring up to level as given above. Freeze in dasher-type freezer according to directions. Makes 1 gallon.
Cream shortening and sugar. Add eggs and beat in, one at a time. Sift dry ingredients together and add alternately with milk that has flavoring in it.
Brown ground beef in large skillet. Add onion and saute until tender. Pour off excess fat. Stir in tomato sauce, garlic salt, oregano and pepper; simmer. While this simmers, cook medium shells according to package; drain well. Combine Ricotta, 1 1/2 cups Mozzarella and chopped parsley; mix well. Combine shells with meat sauce. Place 1/2 of the mixture into a buttered pan. Spread cheese filling evenly over shells. Do again with shells and meat mixture; spread cheese mixture. Sprinkle Mozzarella. Cover and bake at 350° for 25 minutes. Remove cover and bake 5 minutes longer.
Combine sugar, water and Karo; cook until mixture makes a firm ball when tested in cool water. Pour slowly over well beaten egg whites. Beat until it begins to cream; then add nuts and vanilla. When candy has creamed enough to hold shape drop from a spoon onto buttered plates.
Combine all ingredients. Stir well. Spoon into a lightly greased 12 x 8 x 2-inch baking dish. Cover and bake at 350° for 50 minutes. Uncover and bake an additional 5 to 10 minutes or until liquid is absorbed. Yield: 4 to 6 servings.
Combine 1 tablespoon flour and salt; dredge meat in mixture. Heat pan. Add 2 tablespoons butter. When melted, add beef and brown quickly on all sides. Add mushrooms, onion and garlic; cook for 3 to 4 minutes, until onion is tender. Remove meat and mushrooms to platter. Add 2 tablespoons butter to pan drippings. When melted, blend in 3 tablespoons flour. Add tomato paste. Slowly pour in cold meat stock. Cook and stir until thickened. Return browned meat and mushrooms to pan. Stir in sour cream and sherry; heat briefly. Serve over rice or noodles.
Drain juice from cocktail and tidbits. Put in separate bowls. In bowl with juice, add pudding and Tang. Whip together and pour over cocktail, bananas and tidbits. Mix well.
Mix together the softened cream cheese and sugar well. Blend in sour cream and vanilla. Add Cool Whip and chocolate chips. Pour into pie crust and freeze for 2 hours.
Beat butter and sugar until creamy; add egg and beat again. Then, add milk alternately with flour (to which salt, cream of tartar and soda have been added). Turn out on a well-floured board. Knead and shape into 2 pones and place on well-greased baking pans. Brush tops with melted butter. Bake at 350° until top is browned.
Grease bottom of 15 x 10 x 1-inch jelly roll pan; line with waxed paper and grease paper. Cream butter until soft in large bowl; add sugar gradually, beating after each addition until mixture is fluffy. Stir in vanilla. Measure cake flour, baking powder and salt into sifter. Sift and add dry ingredients alternately with milk, blending until smooth after each addition.
Mix together sugar, whole wheat flour, baking soda, baking powder and salt. Combine milk, water and molasses. Add to dry ingredients. Mix until smooth. Add walnuts. Pour into 9 1/4 x 5 1/4 x 2 1/2-inch greased loaf pan. Let stand 20 minutes. Bake in 350° oven for 1 1/2 hours. Cool for 5 minutes. Remove from pan. Cool. Bread will slice in nice thin slices if stored overnight.
Combine cake mix, fruit cocktail with juice, 1 cup of the coconut and the eggs in a large bowl; blend. Then beat at medium speed 2 minutes.
Brown ground beef. Add chopped pepper and onion to beef and cook until vegetables are tender. Drain grease from meat and add Ro-Tel green chilies and tomato sauce. Simmer. Cut Velveeta cheese into chunks and melt with the Pet milk. Roll the beef mixture in tortillas and secure with toothpick. Pour cheese mixture over enchiladas and bake for 10 minutes at 350°.
The night before, put 2 cups beans and 6 cups water in crock-pot.
Simmer sugar and butter for about 5 minutes. Add other ingredients. Stir until thickens. I cook in microwave. Pour into baked pie shell and top with meringue.
Bring sugar, margarine and Pet milk to a boil; boil for 8 minutes. Add in the vanilla, marshmallows, chips and nuts. Pour into a well-greased pan and chill.
Split whole chiles lengthwise and remove seeds under cold water. Lay chiles flat in bottom of pan, sprayed with Pam. Mix cheeses. Top chiles with a layer until chiles and cheese are used. Beat together the eggs, dry mustard and evaporated milk. Pour over cheese and chili mixture. Bake in 9 x 13-inch dish at 350° for 30 to 40 minutes, until knife inserted comes out clean. Serve with salsa. Serves 8.
Cut biscuits in half. Put half in round cake pan. Melt butter. Add brown sugar and cinnamon. Stir until sugar is dissolved; add nuts. Spoon on biscuits; put other half on top. Spoon topping on. Bake at 375° for 13 to 15 minutes.
If roasts are very big, cut in half. Sprinkle roast with salt, pepper, and garlic salt (or powder). Place roast in warmers and fill warmers about one third full of water. Cook at 350° between 5 and 6 hours, or until roast are tender. Remove roast and stir in gravy mix; stir in mushroom soup. If gravy appears too thick, add more hot water. Put roast back in gravy and cook about 1 more hour at 350°.
Beat eggs and zucchini in blender, add sugar, oil and dry ingredients alternately. Stir in raisins, nuts and vanilla. Turn into 3 greased and floured loaf pans. Bake at 350° for 50 minutes.
In a medium sized saucepan combine butter, corn syrup, brown sugar and salt. Bring to a boil; boil for 5 minutes. Remove from heat and immediately add baking soda. Stir well. Using a large microwave-safe bowl, combine popcorn and hot caramel syrup. Try to cover as much of the popcorn as possible. Set microwave on Full power (High); "zap" for 45 seconds. Stir to coat popcorn. Repeat 45 seconds "zapping" and again stir to coat. The third time, "zap" for 30 seconds. Let cool and break up large chunks. Make two batches because the first batch will be gone in no time.
Crush crackers and put in large mixing bowl. Add all ingredients and mix well. This salad is better if covered and chilled for a couple hours before serving. Will keep for several days in refrigerator.
Melt cheese and milk over low heat. Add pimentos, vinegar, sugar and egg. Cook 15-20 minutes. Add mayonnaise.
Mix together popcorn, peanuts and M&M's. Melt marshmallows, butter and oil. Pour over popcorn mixture. Press into greased angel food pan; cool. Turn out.
Preheat oven to 400°. Spray an 8 x 8 x 2-inch square pan with cooking spray. Drain crushed pineapple, reserving juice. Sprinkle brown sugar onto bottom of pan. Top with an even layer of crushed pineapple. Slice cherries in half and arrange cut side up in pan. In medium size bowl, combine flour, baking powder and salt. Set aside. In large bowl, mix applesauce, sugar, reserved pineapple juice and egg whites. Add flour mixture and mix just to blend. Gently pour batter onto pineapple layer in pan. Do not mix. Bake 30 to 40 minutes or until cake tester inserted in center comes out clean. Remove from oven and allow to cool 10 minutes. Invert cake onto serving dish and cool completely before serving. Yield: 8 servings. Each serving = 277 cals., 0 fat, 0 chol., 412 mg. sodium.
Spread diced potatoes on bottom of casserole dish. Put diced onion on top of the potatoes and ground chuck on top of onion. Pour vegetable soup over ground chuck and mushroom soup over vegetable soup. Top with grated cheese. Bake at 350° for 1 1/4 hours.
Cut elephant meat into bite-size pieces. This will take about 2 months. Cut vegetables into cubes (another 2 months). Place meat in pan; cover with 1,000 gallons of brown gravy and simmer 4 weeks. Shovel in salt and pepper to taste. When meat is tender, add vegetables. A steam shovel is useful for this. Simmer slowly 4 more weeks. Garnish with parsley. Will serve 3,800 people. If more are expected, add the 2 rabbits and this is not recommended as very few people like hare in their stew.
Melt butter and mix other ingredients, except chocolate chips. Spread in greased pan, patting down with hand. Melt chocolate chips and pour over mixture. Cool in refrigerator for about 1 hour. Slice into squares.
Cook peppers in oil in a skillet over medium heat, stirring often, about 10 minutes or until lightly brown. Add garlic and cook another minute. Stir in tomatoes, salt and pepper. Cook for about 15 minutes or until slightly thick, stirring often.
Melt margarine in a casserole dish. Add other ingredients. Mix well. Cook at 350° for 1 1/2 hours (covered).
Blend cornstarch and sugar in saucepan. Add vinegar and beet juice and cook on moderate heat until it begins to thicken, stirring constantly. Add beets to sauce while shaking pan gently to prevent sticking. Yields 3 servings.
Mix first 3 ingredients together. Add pineapple. Stir well and chill.