HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, mix oil, sugar, apples, and eggs. In small bowl, mix flour, salt, and baking soda. Add flour mixture to apple mixture, and stir well. Add pecans and vanilla. Mix well. Bake at 350° for recommended time for your size pan. Cool and remove from pan. Make glaze while bread is baking, so the glaze can cool. Makes 4 small loaves (bake for 45 minutes) or 2 large loaves (bake for 45 to 60 minutes). May also bake in bundt pan for 1 hour.
Cream sugar and Crisco. Add eggs one at a time, beating well after each. Add salt and soda to buttermilk. Add sifted flour and buttermilk mixture alternately to sugar and egg mixture. Pour into tube pan and bake for 1 hour and 10 minutes at 350°. (Tube pan must be greased and floured before preparation.)
Put tea bags in basket of coffeemaker. Pour water in coffeemaker. Process as for making coffee. Pour into tea pitcher. Add water to make 1/2 gallon. Stir in sugar.
Mix together the coffee and rum substitute. Grate around 1/4 of the chocolate and cut the rest into small pieces. Beat the egg yolks with the sugar until the mixture is very pale and forms a ribbon. Fold in the mascarpone, one tablespoon at a time. Whisk the egg whites until stiff, then fold them into the mascarpone and egg yolk mixture. Put a layer of ladyfingers on an oval dish. Dip a pastry brush into the coffee mixture and soak the ladyfingers with it. Spread about 4 tablespoons of the mascarpone cheese over the ladyfingers and scatter the pieces of chocolate. Cover with a layer of ladyfingers, soak with coffee and so on, layering by using all of the ingredients. End with a layer of mascarpone cheese. Refrigerate for 6 hours. Sprinkle grated chocolate and coffee beans for garnish.
In a large mixing bowl, cream together butter and sugar. Add egg and beat until light and fluffy. Sift together flour, cinnamon, baking powder, soda and salt into mixing bowl and beat. With a rubber spatula or wooden spoon, gently stir apples into batter. Turn into a buttered 9-inch pie pan and spread. Bake at 350° for 45 to 60 minutes. Cool slightly. Cut into wedges while warm and serve with ice cream or whipped cream topping. Makes 6 servings.
Put 2 cups blueberries in unbaked pie crust. Bake in oven at 400° for 10 minutes. Turn oven down to 350°.
Heat olive oil in heavy skillet over moderate heat until smoking. Pat beef cubes completely dry with paper towels before browning quickly in hot oil. Brown 3 or 4 batches, turning frequently with slotted spoon and regulating heat so meat browns a deep color without burning. Transfer beef to a heavy 6-quart casserole. Add water, tomato paste, vinegar, cumin, cinnamon, salt and pepper to pan drippings in original skillet; bring to a boil. Meanwhile, scrape brown particles clinging to the bottom and sides of pan. Pour scrapings over meat. Bring meat and liquid to a boil; reduce heat. Cover casserole and simmer 1 1/4 hours. Peel onions and add to casserole at end of 1 1/4 hours. Cover and cook 30 minutes longer until tender. Stir in cheese; simmer, uncovered, for 2 to 3 minutes. Serve directly from casserole.
Cream sugar and butter together. Sift together flour and baking powder. Add milk alternately with flour. Add cranberries. Bake in 9-inch greased pie tin 35 minutes at 350°. Serve with warm Butter Sauce.
While pasta is cooking, melt butter in saucepan. Add freshly cooked pasta; toss gently until pasta is well coated. Add a mixture of heavy cream and egg yolk. Sprinkle with grated Parmesan cheese, salt and pepper. Blend well. Serve immediately.
Mix 2 to 3 tablespoons molasses into 1 cup white sugar.
Toast slices of white bread. Butter it lightly and cut off crusts. Cut each slice into 4 squares. Mix together with Mixmaster (electric) the shrimp (drained), shredded Cheddar cheese (1/2 to 1 cup), mayonnaise and dash of lemon juice. Mix until smooth mixture. Spread mixture on toast square and mound slightly. Bake at 400° for 8 to 10 minutes on ungreased cookie sheet.
Combine the almonds, cranberries, flour, baking powder, salt and sugar. Add the egg yolks and milk. Mix until well blended. Fold in the stiffly-beaten egg whites. Heat an electric skillet to 375 degrees (or you can use a griddle). Lightly brush the pan with oil. Use 1/3 to 1/2 cup of the batter for each pancake. Cook until bubbles form on top of the pancakes. Flip the pancakes and continue cooking until other side is lightly browned. Makes 10 to 12 pancakes. Serve with Orange Ginger Syrup.
Preheat lightly greased griddle. In mixing bowl stir together flour and sugar. Combine egg, milk and oil; add all at once to flour mixture, stirring just until blended and still slightly lumpy. Pour about 1/4 cup batter onto hot griddle for each standard-size pancake or about 1 tablespoon batter for each dollar-size pancake. Cook until golden brown, turning once.
Blend sugar, and cream cheese. Add peanut butter; blend until smooth. Fold in half of whipped topping and top with the remaining whipped topping.
Boil spareribs for 1 hour. Mix remaining ingredients and marinate ribs overnight. Broil or grill for 20 minutes. Pour some of the sauce over cooked ribs before serving.
Cream together sugar and butter. Beat egg into mixture. Add buttermilk or sour milk and pinch of salt with soda. Add flour alternately with nuts. Bake in slow oven. Cool about 1 hour. Cut in 3/4 x 4-inch slices and dry thoroughly in slow oven.
Brown hamburger and onion. Put in layers in casserole. Start with cabbage and end with cabbage. Pour soup over the cabbage and meat. Bake for 1 hour at 350°, covered.
Brown beef and onion. Add garlic salt, tomato sauce, canned tomatoes, salt, pepper, oregano and chili powder and simmer 20 minutes. Cook noodles completely. A tablespoon of oil will keep them from sticking together. Put in casserole dish in layers, noodles, cheese and meat sauce. End with layer of Mozzarella on top. Bake at 375° for 20 minutes.
Mix the flour and sugar. Bring to a boil the water, Crisco, margarine and cocoa. Pour over dry ingredients. Add the remaining ingredients. Mix well and pour into sheath cake pan. Bake at 400° for 20 to 25 minutes.
Preheat oven to 425°. Cut rolls in half; brush with butter and sprinkle with garlic powder, dillweed and parmesan cheese. Bake approximately 10-12 minutes until golden brown in 425° oven. Good with soup, pasta and steaks. Makes 12 rolls (6 servings).
Prepare instant pudding as directed, except substitute chilled whipping cream for milk. Pour in 6 dessert dishes. Top each with 1 tablespoon caramel ice cream topping. Refrigerate until chilled. Serves 6.
Mix all ingredients. Pour mixture in greased 9 x 13-inch pan. Bake at 375° for 30 minutes or until golden brown.
Mix all ingredients. Shape into balls. Roll into sugar. Place on ungreased cookie sheet. Bake 10 to 15 minutes at 375°. Top each cookie immediately with chocolate kiss. Press down firmly until cookie cracks around edges.
Pour hot water on oatmeal. Let stand 20 minutes. Cream shortening and sugar. Add eggs and beat well. Add oatmeal, all ingredients; beat well. Bake in pan for 40 minutes at 300°.
Mix peanut butter and softened cream cheese. Add Cool Whip and confectioners sugar. Stir together and pour into pie crust. Chill for 2 to 3 hours. Best if made the night before. Stick toothpicks in top and cover with plastic wrap to carry.
Mix in bowl the eggs, creamed corn, kernel corn and muffin mix. Saute butter, onion and green pepper. Put batter mix in greased 13 x 9 pan. Sprinkle saute mix on top. Sprinkle Mozzarella cheese and Cheddar cheese on top. Bake at 350° for 30 minutes.
Blend cheese, sugar and egg yolks. Fold in beaten egg whites. Pour into graham cracker crust. Bake at 350° for 25 to 30 minutes. Cool 10 minutes.
Preheat oven to 350°. Mix cake according to package directions. Pour half of cake batter into a 13 x 9-inch pan, which has been greased on the bottom. Bake at 350° for 20 minutes.
Let cheeses soften and then blend with all ingredients except nuts. Form into a ball and roll in the nuts. Chill overnight. Remove 1/2 hour before serving.
Place oatmeal in large mixing bowl. Pour in boiling water and let set at room temperature for 10 minutes. Add brown sugar, granulated sugar and margarine. Stir until margarine is melted. Add eggs. Mix well. In separate bowl, mix together dry ingredients. Add to sugar mixture and stir well. Pour in 1/2 package of chocolate chips. Mix well. Pour mixture into well-greased and floured 9 x 13 baking dish. Sprinkle nuts and remaining chips on top. Bake at 350° for 40 minutes.
Sift together first 3 ingredients; set aside. Measure margarine and sugar into large mixing bowl. Beat well until blended and smooth. Add egg and vanilla; beat well. Add sifted dry ingredients; mix well until combined. Stir in Rice Krispies cereal and semi-sweet chocolate morsels. Drop by level measuring tablespoon onto lightly greased baking sheets. Bake at 350° for 12 minutes or until lightly browned. Remove immediately from baking sheets.
Heat oven to 450°. Place chicken in baking dish. For barbecue sauce, heat crisco shortening or crisco oil in medium skillet on medium heat. Add onion and garlic. Stir fry until soft but not browned. Remove from heat. Cool slightly. Stir in ketchup, lemon juice, honey, worcestershire sauce, dry mustard, hot pepper sauce, salt and liquid smoke, if used. Stir until well blended. Pour over chicken. Bake at 450° for 20 minutes or until chicken is no longer pink in center. 6 servings.
Brown meat and drain. Add tomatoes and pinto beans and simmer. Mix cornbread mix with egg and milk. Pour meat mixture in baking dish, then pour cornbread mix on top. Bake at 350° for 20 to 25 minutes.
Mix ingredients together. Refrigerate until ready to use. Serve on crackers or small breads.
Cut asparagus into 2-inch pieces. Toast sesame seed. In 12-inch skillet, heat oil over medium heat. Cook asparagus, onions and shrimp until shrimp are pink and vegetables are tender-crisp. Stir frequently, about 5 to 8 minutes. Stir in sesame seed, soy sauce and salt until just mixed. Serve with steamed rice. Serves 4.
Combine cornstarch and water in measuring cup and stir until dissolved. Place sugar and salt in medium saucepan; add water and cornstarch mixture. Stir over low heat until thick and clear. Add flavoring and peaches and set aside while preparing the pastry.
Combine all ingredients, stirring lightly. Cover and chill several hours before serving. May be doubled as needed.
Combine drained tomato pulp and water (same amount as tomato pulp). Bring to a boil, drain and add.
Dissolve gelatin in hot fruit cocktail syrup. Cool slightly. Fold in remaining ingredients. Add milk last. Mix well. Chill until firm.
Mix butter, corn syrup and sugar together; stir and simmer 1 minute. Remove from heat and add cream. Return to heat; cook until sugar dissolves, then add vanilla.
Mix together and chill. Roll into two rolls. Roll in 2 tablespoons chopped chives.
Combine tomatoes, celery, onions and salt; let stand 2 hours. Add vinegar, brown sugar, mustard seed, red peppers, cinnamon, allspice and cloves to tomato mixture. Cook until mixture is thickened. Carefully fill hot jars, one at a time, leaving 1/4-inch head space. Wipe jar rim clean, place lid on, and screw band down evenly and firmly. Place jars in canner; process pint and 1/2-pint jars 15 minutes in boiling water.
Combine Crisco, flour, sugar and salt. Stir around or cut into with pastry cutter until crumbly. Add egg, water and vinegar all at once. Mix well. Turn dough out onto floured board. Sprinkle flour on top of dough and pat down. Roll out to desired size.
Combine cookies, walnuts and butter in a bowl. Press in a 9 x 13-inch dish. Chill. Beat cream cheese, sugar, egg yolks and juice concentrate with mixer in a large bowl until smooth. Fold in Cool Whip. Stir in candies. Spoon over crust and freeze until firm. Thaw for 15 minutes.
Heat oven to 350°. Measure flour, granulated sugar and 2 tablespoons cocoa into a bowl. Blend in milk and Butter Buds; stir in Grape-Nuts. Pour into a square pan sprayed with a nonfat cooking spray. Stir together brown sugar and 1/4 cup cocoa; sprinkle over batter. Pour hot water over batter. Bake 45 minutes. While hot, cut into squares; invert onto a dessert plate and spoon sauce over each serving. If desired, top with Dream Whip. This is a sure-to-please-everyone dessert. Cake and sauce bake in the same pan.
Marinate chicken breasts overnight in Italian dressing. Saute peppers and onions in oil until tender. Remove breasts from dressing. Place carefully over medium fire in grill. Cook until done. Remove from grill and slice into thin strips.
Heat cream over low heat until bubbles form around edge of pan. Beat egg yolks and sugar together until thick. Gradually beat cream into egg yolks. Stir in vanilla and pour into 6 (6-ounce) custard cups.
Preheat oven to 350 degrees. Mix all ingredients together. Sprinkle sharp cheese on top. Bake for 30 minutes in an 8 inch by 8 inch or a 9 inch by 9 inch greased baking dish.
Preheat oven to 350°. Crush crackers. Pour some of the liquid from asparagus on crackers (will be mushy). Drain remainder of asparagus. Add mushroom soup, cheese and almonds. Mix well. Spread a layer of cracker mixture in Pyrex baking dish; layer the cut asparagus. Add remainder of cracker mixture. Sprinkle cracker crumbs on top. Put in a 350° oven and heat until bubbly. Serves 6. So-oo-oo easy, so-oo-oo good!
Place foil in bottom of 9 x 13-inch pan allowing enough to cover and seal tightly. Cut steak into serving size pieces and arrange in foil. Add remaining ingredients in order listed. Mix tomato juice and cornstarch together and pour over top. Seal foil tightly. Bake 2 hours at 365°. Serves 6.
Put layer of vanilla wafer crumbs in casserole dish. Top with a layer of bananas. Continue until close to top of dish. In one bowl, beat 2 egg whites until stiff and a pinch of cream of tartar. Don't stop beating while mixing in cream of tartar. Add 1/4 cup sugar while beating. In second pot, mix 2 egg yolks, 3/4 cup sugar and milk. Cook to a slow boil. Pour over mixture in bowl. Pour egg whites and sugar over this. Bake until lightly brown.
Cut rolls in perforation. Spread oleo and sprinkle with seasoning. Make 4 stacks. Place on ungreased baking sheet. Bake at 375° for 11 to 13 minutes. Yields 8 rolls.
Heat first 3 ingredients to boiling; add the rice. Pour mixture into a 9 x 13-inch pan. Place chicken pieces over top. Sprinkle soup mix over all with Cheddar cheese soup. Bake at least 2 1/2 hours in 325° oven. Cover pan with foil.
Heat margarine over low heat until melted. Blend in flour, onions, salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and frozen vegetables. Pour into pot pie crust and bake.
Prepare rice according to directions. Mix in margarine, Mexicorn, and soup. Pour into casserole dish. Bake covered at 350° for 15 minutes.
Use a 9 x 13-inch ungreased cake pan (glass is best). Drizzle ingredients in the order given. Bake in a 350° oven for 40 minutes.
Cream sugar, lard (I use Crisco) and eggs together. Add sour milk and vanilla. Stir in dry ingredients. Chill at least 3 hours or longer. Roll out. Bake at 400° for 5 minutes.
After peeling and slicing apples, sprinkle with the lemon juice to keep them from browning. (Once sprinkled, they will keep in the refrigerator for a week.) In a food processor, pulse together sugar, flour, cinnamon, butter and salt. Spread apples in a baking dish (or individual dishes), and sprinkle topping on it. Bake at 350° until the apples are fragrant and easily pierced with a fork. Serve warm, topped with whipped cream or ice cream. Yields 6 to 8 servings.
Bake cake as directed on box; cook in 9 x 13-inch pan. When cake is done, poke holes with fork in 1/2-inch intervals all over cake. Mix jello with hot water. Add cold water. Spoon over cake. Chill a few hours. When ready to serve, top with Cool Whip.
Sift the flour once before measuring, then sift with salt. Cream the shortening and sugar until light and fluffy. Add eggs, one at a time, beating after each. Dissolve baking soda in hot water and add to creamed mixture alternately with sifted dry ingredients. Add nuts, chocolate and oats; mix thoroughly. Then add vanilla; blend. Drop by teaspoon onto greased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes 60 to 70 cookies.
Drain the pineapple, fruit cocktail and oranges. Cook butter, vinegar, sugar and eggs carefully over low heat. Add cream cheese. Mix marshmallows and Cool Whip. Add fruit. Garnish with pecans.
Cut tops off green peppers and remove seeds and membrane. Mix beef with rice, onion, salt, pepper and garlic. Fill peppers with meat mixture. Arrange snugly in 3-quart casserole, with one pepper in the center of the dish. Mix together soup and water. Pour over and around peppers. For the microwave, cover with plastic wrap, leaving a vent. Cook 28 minutes on high. For the oven, cover with aluminum foil and bake at 350° for 1 hour.
Mix eggs, oil and sugar. Sift together flour, soda and salt. Add to egg mixture alternately with buttermilk. Fold in cereal. Bake at 400° 15-20 minutes. Use only amount desired, refrigerate the rest of mixture, will keep for 6-8 weeks.
Work together flour, Crisco and salt until creamy. Work all together to make in ball. Set in icebox for 15 minutes. Enough for 2 crusts. Roll between wax paper.
Combine oil, sugar, yeast and warm water in large bowl. Mix well. Add 4 cups flour, eggs and salt. Mix well. Stir in enough flour to make stiff dough. Let rise until doubled in bulk. Shape into rolls. Place in greased baking pan. Let rise in warm place until doubled in bulk. Bake at 375° for 15 to 20 minutes or until golden brown. Yield: 2 to 2 1/2 dozen.
Mix well first 8 ingredients and fold in flour. Last add oil and nuts. Put in a greased pan (9 x 13-inch) or Bundt pan; bake 50 to 55 minutes at 350°.
Sift together the flour, baking powder, baking soda, salt and cinnamon. Combine salad oil and sugar. Mix well. Add eggs, one at a time, beating well. Add sifted ingredients and mix. Add carrots, nuts and raisins. Pour into two 8 x 8 x 2-inch or one 13 x 9-inch well-greased and floured pan. Bake at 350° for 35 to 45 minutes.
Combine graham cracker crumbs, sugar and melted butter in a bowl. Mix with fork. Press evenly in a spring form pan. Place in oven. Bake 375° for 15 minutes. Remove and cool. Pour filling (recipe to follow) into crust. Place a roasting pan filled with hot water on the bottom rack of the oven. Bake at 300° for 1-1/2 hours. Spread topping (recipe to follow) over cheesecake and bake for 7 minutes. Cool completely and refrigerate. Cover the top with strawberries or other fruit.
Mix first 3 ingredients. Spread on tortillas. Sprinkle on remaining ingredients; roll up and wrap tightly. Chill 2 hours, then cut rolls into 1 inch slices.
Preheat oven to 350°. Prepare pasta as package directs. In large bowl, combine pasta, sausage, pasta sauce and 2 cups cheese. Mix well.
Cook noodles; drain. Season steak; cut in strips. Roll in flour; brown in butter. Add consomme and garlic; simmer until tender. Add mushroom soup, mushrooms and sour cream. Mix well; add noodles. Put in 3-quart casserole; top with grated cheese and potato chips. Heat through in 350° oven until browned on top. Makes 10 servings.
Sift the first 5 ingredients into a mixing bowl. Stir together oil, eggs, milk and apples until apples are finely chopped. Pour over dry ingredients. Stir just until dry ingredients are moistened. Fill greased muffin pans 3/4 full. Bake at 400° for about 20 minutes. Makes 12 muffins.
Cream butter. Beat in 3/4 cup grated cheese and whipping cream. Cook pasta according to package directions. Drain pasta and toss with sauce. Sprinkle with additional Parmesan cheese.
Mix the first 3 ingredients and spoon onto buttered cookie sheet. Refrigerate to set. Dip in melted almond bark and refrigerate.
Boil chicken; drain. Combine chicken, ground beef and sausage along with chopped onions and 2 cups of broth. Let simmer for 1 1/2 hours. Stir occasionally. Add 2 more cups of broth, ketchup, Worcestershire sauce and tomatoes; let simmer for about 20 minutes. Then add cream-style corn. Let simmer for another 5 minutes.
Saute celery and onion in margarine or butter. Combine broccoli and cooked rice. Add to sauteed mixture. Mix cream of mushroom soup, milk, Cheez Whiz, salt and pepper. Add to rice mixture. Season to taste. Pour into buttered baking dish and bake at 350° for 45 minutes. Microwave for 20 minutes on High.
Mix flour, salt, pepper, paprika, cayenne and onions together. Dip chicken pieces in buttermilk and then into flour mixture. Melt butter in shallow baking pan in a 400° oven. Place chicken pieces in pan, turning to coat in butter (skin side down in single layer). Bake at 400° for 30 minutes. Turn chicken and bake 30 minutes longer or until tender.
Cream margarine and shortening. Add sugar. Beat until smooth. Add egg yolks and beat. Add flour, alternating with buttermilk. Add vanilla, coconut and nuts. Fold in egg whites. Bake at 350° for 25 minutes in two greased 8-inch cake pans. Ice with Italian cream cake icing.
Beat eggs. Add sugar, oil and vanilla. Stir in zucchini. Sift dry ingredients together; add to egg mixture. Add nuts. Bake in two greased loaf pans at 350° for 1 hour.
Combine hamburger, bread crumbs, eggs and onion soup mix. Make into meatballs. Mix together sauerkraut, cranberry sauce, brown sugar, chili sauce, and chili sauce bottle of water. Pour over meatballs. Bake, uncovered at 350 degrees for 2 hours.
In a large saucepan, blend sugar, cornstarch, cinnamon, nutmeg and salt. Stir in water. Cook and stir until thick and bubbly. Add lemon juice.
Melt butter in large saucepan over low heat. Stir in sugar until smooth. Remove from heat and cool. Butter a 9 x 9-inch pan. Combine flour, powder and salt; set aside. Beat eggs one at a time into sugar mixture. Beat in vanilla. Gradually stir in flour mixture. Pour into prepared pan and sprinkle pecans over top. Bake at 325° until blondies come away from sides of pan, 45 to 60 minutes. Cool completely before cutting.
Mix cream cheese, sour cream and salad dressing with electric mixer on medium speed until well blended. Stir in broccoli and 1 1/2 c. cheddar cheese. Spoon into 9 in. pie plate. Bake at 350 degrees for 20 minutes. Top with remaining 1/2 c. cheddar cheese. Bake 5 minutes or until cheese is melted. Garnish with blanched broccoli flowerets and red pepper strips. Serve with bread, crackers, or assorted cut-up vegetables.
Mix together and pour into unbaked pie shell. Bake at 325° for 1 hour.
Boil pork ribs	until tender.	Take out of pan and rub good with brown sugar. Place on outdoor grill.	Brown on both sides. Brush ribs with your favorite barbecue sauce and put back on grill and brown.
Mix water, Karo syrup and sugar in 3-quart pot and heat over high fire; stir once. Grease 12 pans. After coming to a high boil, the white foam goes down. Pour peanuts in and mix. Stir occasionally, about 3 times. When starting to turn brown, remove from heat and stir in butter, baking soda and salt (over the pans). Keep stirring and slopping in pans fast.
Prepare pastry for one-crust pie and place in pie plate. Measure apples after chopping. Sift flour and sugar together. Mix with chopped apples and spread evenly in pastry. Combine beaten egg and milk. Pour over apples to fill pie. A little additional milk may be needed to fill plate. Bake at 350° for approximately 45 minutes or until custard sets. Serve warm or cold.
Mix and chill overnight the drained pineapple and marshmallows. Cook pineapple juice from drained pineapple until thick. Add sugar, egg, flour and vinegar. Chill. When ready, add chopped peanuts, Cool Whip and diced apples. M-M Good.
Mix all ingredients together and roll and cut into 1/4 inch thick. Fry in hot oil until brown.
Heat oven to 350°. Steam quahogs. Put bread pieces in a bowl and soak in clam broth from quahogs until soggy. Fry onions and chourico; simmer 20 minutes. Add mixture to bread in a large bowl and mix well. Add spices. Mix and put into a 9 x 13-inch roasting pan. Bake for 20 minutes. Cool. Stuff shells (open) and sprinkle with parsley. Bake for another 30 minutes.