HumbleIntelligence/food-ner-1-Million huggingface dataset:
In mixing bowl, stir together flour, pudding mix and baking powder. Combine egg, milk and melted butter; add to dry ingredients. Mix well; spread in a greased 8 x 8 x 2-inch baking pan. Drain peaches, reserve 1/3 cup liquid, sprinkle atop batter. Beat together cream cheese, the 1/2 cup sugar and reserved peach liquid, pour atop peaches in pan. Combine the 1 tablespoon sugar and the cinnamon, sprinkle over all. bake in 350° oven 45 minutes. Cool. Serves 9.
Blend butter and sugar until light. Add cornstarch and flour, sifted together. Mix well. Chill until dough can be handled easily. Shape into small balls (walnut sized). Spread nuts on waxed paper and sweeten with a little sugar. Place balls of dough on nuts and flatten with bottom of small glass. Place cookies on baking sheet, nut side up. Bake at 350° for about 15 minutes. Cool and frost with 1 cup powdered sugar, 1 tablespoon butter and juice of 1/2 lemon, creamed until smooth.
Mix ingredients. Roll into small balls. Place on cookie sheet 2-inches apart. Bake at 350° for 10 minutes.
Fry ground beef in a pan or in the microwave (5 minutes). Drain. Add the rest of the ingredients. Warm until melted together. Put in crock-pot and serve with taco chips.
In a 2-quart saucepan, fry bacon until crisp. Remove bacon; drain on paper towels. Cook onion in bacon fat until tender. Stir in water, potatoes, celery, salt and pepper. Cover; heat to boiling. Reduce heat; cook for 15 minutes, until potatoes are tender. Stir in clams with liquid. Heat through. Stir in milk; sprinkle with bacon. Serves 4.
Warm eggs to room temperature and separate. Whip egg whites, vanilla and vinegar in a bowl until white and frothy. Keep whipping and add sugar a little at a time until stiff and glossy. Drop by spoonfuls onto cookie sheets and bake in preheated oven at 250° for about 1 hour or until cookies are light brown. Let cookies cool. Makes about 2 dozen.
Mix all ingredients and place in a baking dish. Bake in oven at 350° for 45 minutes to 1 hour. Top with mashed potatoes.
Mix together. Pour into two 9-inch cake pans (greased and floured). Bake at 350°.
Put apples in greased dish and sprinkle with lemon juice. Combine the rest of the ingredients and add melted butter; mix until crumbly. Sprinkle over apples. Bake 30 minutes at 350°.
Beat eggs and stir in remaining ingredients. Bake at 350° for 30 minutes in 9 x 13-inch pan.
Brown hamburger; drain. Cook lasagna noodles. Mix sauces and water; simmer. Mix hamburger with sauces. In casserole dish, put a layer of sauce, layer of noodles and 2 cups of cheese. Add another layer of sauce, noodles and 2 cups of cheese. Finish with layer of sauce. Cook at 350° for 35 minutes until bubbly.
Blend cake mix with 2 eggs and melted butter. Pour into an 8 x 12-inch baking dish. Combine cream cheese, 2 eggs, vanilla and powdered sugar (minus 2 tablespoons). Mix well and pour over batter in dish. Bake 15 minutes at 325°. Remove cake and sprinkle with 2 tablespoons sugar. Bake 35 to 45 minutes longer.
Preheat oven to 425°. Make pastry. Mix the sugar, flour, nutmeg and cinnamon. Add salt. Stir in apples. Put in crust. Cover with top crust. Seal and flute. Put slits on top of crust. Put 3-inch strips of foil around edges of crust. Remove foil during last 15 minutes of baking. Bake 40 to 50 minutes.
Sprinkle cheese, bacon and onion in a 9-inch glass pie plate, ungreased. Beat remaining ingredients together and pour over entire bacon mixture. Bake in radar oven 9 minutes. Turn dish 1/4 turn every 3 minutes of cooking time. Let stand 10 minutes for center to set before cutting. Makes 6 servings.
Prepare macaroni and cheese according to directions. Mix in 2 raw eggs. Place in bottom of "Pammed" casserole dish. Cook ground beef, adding all spices. Drain and layer on top of macaroni. Sprinkle with cheese and cover with sauce. Bake at 350° for 30 minutes.
Save 1/4 cup walnuts to roll cheese ball in. Soften cream cheese at room temperature. Mix all ingredients in a bowl. Spread remaining walnuts on wax paper. Roll cheese ball in nuts.
Mix all ingredients together and cover with bread crumbs. Dot with some butter and cook until golden brown at 350°.
In wide frying pan, place rice, oil, garlic and onion. Slowly brown rice over low heat, stirring constantly. When rice is wheat colored, pour off most of oil. Leave about 1 teaspoon and remove garlic. Dissolve bouillon cubes in water and pour over rice. Simmer covered until liquid is absorbed (about 20 minutes). Add salt and pepper to taste.
Cook salt pork; leave fat in skillet. Add beef, salt and pepper; brown for 10 minutes. Add garlic, onions and mushrooms. Sprinkle with flour and stir to coat evenly. Add wine (salt pork), cloves, allspice, bay leaf, thyme and parsley. Bring to a boil. Cover and simmer for 1 1/2 hours or until meat is tender. Remove bay leaf, parsley and any fat on top.
Dissolve yeast in 2 tablespoons lukewarm water. Scald milk, sugar, salt and shortening in top of double boiler. Mash potatoes until smooth. Add scalded mixture and cold water. Cool to lukewarm temperature. Add yeast and 1 1/2 cups flour; beat. Stir in remaining flour. Knead on board and place in warm place for 1 1/2 hours. Shape into rolls; bake at 400° for 20 minutes.
Take 2 chops and cut them into chunks or strips. Put 2 tablespoons oil in pan and heat. Add vegetables to pan and stir-fry until soft. Remove vegetables. Place pork strips in oil. Add seasoning and stir-fry until well cooked. Replace vegetables and serve over rice. Soy sauce may be added according to your personal taste.
Mix all three ingredients together and store in a covered container. This mixture will produce a deep red cover. You can change the color by varying the amount of red and blue drops. Be careful not to get any food coloring on yourself or your clothes.
Mince scallions, garlic and peppers and put in large bowl. Squeeze 3 tablespoons of juice from limes and add to bowl with allspice, oil, 1 teaspoon salt and 1/4 teaspoon pepper. Put chicken in bowl, turn to coat, and marinate for 30 minutes. Heat broiler. Put chicken on broiler pan, reserving marinade. Broil the chicken 4 to 6-inches from the heat source basting it occasionally with reserve marinade until browned and cooked through, about 30 minutes.
Dice apples, break eggs over, and mix with fork. Add sugar, nuts, cinnamon, and oil. Sift salt, baking soda, and flour. Add to mixture. Grease and flour 9x12 oblong pan. Bake 1 hour at 325 degrees.
Place chicken in 9 x 13-inch baking dish; add peas and carrots. Bring to a boil 2 cups chicken broth and 1 can chicken soup. Pour over chicken and vegetables. Mix flour, pepper, salt, buttermilk and butter, then spoon over chicken. Bake for 30 minutes at 425°.
Place sugar, butter, salt and corn syrup in heavy saucepan. Cook over very low heat, without stirring, until a soft ball forms when dripped into cold water. Cool slighlty. Stir in cream. Sauce will thicken as it stands. Can thin with 1 or 2 tablespoons milk or cream if a thinner sauce is desired.
Place last four ingredients in a pan and bring to a boil. Place cup up chicken in sauce pan and boil chicken about 45 minutes. Take out of sauce and serve on platter. I like to use all wings or all legs.
Pour cherries in bottom of greased dish. Pour drained pineapple on top (do not stir). Sprinkle dry cake mix on top, then pour melted butter on top (do not stir). Bake at 350° for 45 minutes.
Boil potatoes until tender. Drain potatoes. Add celery and onion. Add milk and bring to a boil. Season to taste with salt and pepper.
Cut elephant into 1-inch pieces. This will take 2 months. Cook on outside grill for 1 month at 400°. This will serve 4,000 people. If more are expected, add 2 rabbits, but only if necessary, as most people do not care to find a hare in their stew.
Grind peppers and onions. Mix all ingredients and boil 20 minutes. Pour into sterile jars and seal at once. Fills about 10 pints.
Combine water and sugar in saucepan or microwave. Boil 3 minutes. Remove from heat; add juices and bananas. Freeze firm.
In large saucepan, combine the soup, veggies, tuna and milk. Heat until warm. In another large pan, fill with water almost to top. Bring to boil. Add noodles and cook until tender; rinse. In large baking dish, add 1 layer of noodles. Pour approximately 1/2 of the tuna mixture on top. Place cheese on top. Add another layer of noodles, sauce and top with cheese. Bake at 350° approximately 15 to 20 minutes.
Put pork and beans in a pot. Slice wieners and put in pot. Cook until hot. Enjoy!
Grease a 9 x 2 x 13-inch pan. Pour the sliced apples with juice into pan. Empty spice cake mix on top of the apples. Slice butter or margarine into pats. Spread over cake mix. Sprinkle with cinnamon. If you desire, top with chopped nuts. Bake 1 hour at 350°. Serve with vanilla ice cream!
In a large pan, combine potatoes with enough water to cover. Bring to boil and cook, covered, for about 12 minutes or until potatoes are tender. Drain off water.
Cut cake into 1/2-inch cubes. In a pretty (see through) glass bowl, place a layer of cake cubes. Spread about 1 cup of pudding over cake, forming a thin layer. Top with a few tablespoons of cherry pie filling (doesn't need to make a complete layer). Continue layering until ingredients are used. Make final layer of whipped topping. Refrigerate at least 2 hours before serving. Makes 6 to 8 servings.
Grease 9 x 13-inch pan. Place 1/2 of rye bread cubes in bottom of pan. Layer in order: sour cream, onion, sauerkraut, corned beef and Mozzarella cheese. Top with remaining bread cubes. Drizzle melted margarine on top. Bake at 350° for 30 minutes.
Cook in large frying pan, beef, sausage and onions. When browned, add all remaining ingredients, except noodles and cheese, and cook for 15 minutes. Stir in the cooked and drained noodles.
Mix and bake cake-like brownies as directed on the box. In a medium saucepan, combine sugar, evaporated milk, egg yolks and shortening. Cook and stir over medium heat until mixture comes to a boil. Remove from heat. Stir in vanilla, coconut and pecans. Cool 15 minutes at room temperature. Spread evenly over cool brownies.
Mix all ingredients. Bake in muffin tins for 20 to 25 minutes in a 350° oven. Makes 4 1/2 dozen.
Combine in mixing bowl the first 5 ingredients. Sift together the dry ingredients and add to zucchini mixture and stir until blended. Pour into 2 greased 8-inch bread pans. Bake 1 hour at 350°. Remove from pans and cool on rack.
Preheat oven to 375°. Sift flour, baking powder and salt into a large bowl. Add garlic and cheese. Combine well.
Combine all ingredients and store in a glass container. Makes great hostess and/or Christmas gifts.
In large skillet, drain marinade from artichoke hearts; coarsely chop artichokes	and set aside. In skillet, saute mushrooms in hot	marinade until tender.	Add artichokes and remaining ingredients, except spaghetti and Parmesan, back to skillet. Simmer, uncovered, 20 minutes. Serve over spaghetti and sprinkle with Parmesan before serving. Makes 4 servings.
In a large bowl, cream the oleo and sugars. Add egg, oil and vanilla. In separate bowl, mix dry ingredients. Add to creamed ingredients (a cup at a time); mix well. Drop by teaspoon onto ungreased cookie sheet. Flatten with fork. Cook for 12 minutes at 325°. Makes 90 to 100.
Rinse and scrub potatoes; pat dry. Prick a few times with a fork. Bake at 375° for about 1 hour or until soft.
Have all ingredients cooked and ready to mix. (Use a 9 x 13 x 2-inch baking pan or dish.) Mix rice, chicken, broccoli, salt and soup. Put in baking dish. Top with cheese, then crushed corn flakes.
Roast, peel and seed chilies. Layer them alternately with cheese in a deep buttered 1 1/2 quart casserole dish. Beat eggs, salt, pepper and cumin together. Pour mixture over chilies and cheese. Dot with butter. Bake 35 to 40 minutes at 350°. Serves 4 to 6.
Sift together 1 1/3 cups flour, baking soda and salt. Add cinnamon, cloves and allspice. Cream together shortening and sugar; add egg and beat well. Add flour mixture alternately with 1 cup applesauce, beginning with flour and ending with flour. Mix raisins and nuts with 2 teaspoons flour; fold into batter. Bake at 350° about 45 minutes in a 9 x 9 x 1 1/2-inch greased pan.
Cut meat diagonally across the grain into thin strips. In a 1 1/2-quart casserole dish, microwave in butter for 3 minutes on High. Add mushrooms and liquid to equal 1 cup; stir in soup mix. Heat to boiling. Add steak sauce and garlic powder. Cook on Medium for 3 minutes. Stir in sour cream. Serve on thin or broad egg noodles.
In skillet over medium heat in hot margarine, cook chicken for 10 minutes or until golden brown. Spoon off fat. Stir in soup, water and pepper. Heat to boiling. Add broccoli. Reduce heat to low; cover and simmer 10 minutes or until chicken is fork-tender.
Mix milk and pudding mix. Spoon over bottom of dish. Put layer of wafers. Cover with sliced bananas. Layer again, ending with pudding. Put wafers and bananas around edge. Top with Cool Whip.
Mix rhubarb and sugar and let stand overnight. Bring to a boil in morning in large pot, stirring constantly. Cook 4 minutes at a boil. Remove from heat and add strawberry jello, stirring until dissolved. Skim if necessary. Pack in sterile jars and freeze.
Prepare Yogurt Cheese 24 hours ahead of time (recipe follows). Stir together sugar and cocoa in a small microwave-safe bowl. Stir in water. Microwave on High 45 seconds or until mixture boils. Cool slightly. Add vanilla and mint. Stir cocoa mixture into Yogurt Cheese. Fold in whipped topping. Spoon into 8-inch square pan. Cover with plastic wrap. Freeze 2 to 4 hours until firm. Serve. Scoop into individual dessert dishes.
Mix all together, except semi-sweet chocolate and paraffin wax. After mixing well, roll into balls about the size of a quarter. Melt together on low heat the chocolate and the wax. Dip the balls into wax and chocolate. May use toothpick to dip them in chocolate. Also, you may need to put balls in freezer to keep firm enough to dip. After dipping, put on waxed paper until cool.
Mix chicken, soup and sour cream. Place in 9 x 13-inch buttered casserole. Cover with crumbs; sprinkle with poppy seed. Then drizzle melted margarine over top. Bake at 350° for 30 minutes.
Mix sugar, water, margarine and vinegar in a saucepan. Bring to a boil and heat until the temperature is between 234° and 240° on a candy thermometer. Cool and beat in the nuts. Drop by spoonfuls onto a buttered pan or oiled paper. Allow to set.
In crockery cooker, combine sugar, orange peel and juice; stir until sugar is nearly dissolved. Stir in cranberries. Cover; cook on low heat setting for 6 hours. Mash berries. Chill until served. Makes 4 cups.
Beat egg whites stiff, but not dry. Beat in 1/2 cup sugar and set aside. Beat egg yolks with water until thick and add 1/2 cup sugar. Combine mixtures. Mix and sift dry ingredients. Fold into egg mixture. Line jelly roll pan with waxed paper and grease well. Bake 15 minutes at 350°. Turn onto a sugared dish towel. Spread with jam and roll immediately. If using ice cream, roll immediately in towel and let cake cool. Unroll gently; fill with softened ice cream and carefully roll. Sprinkle with powdered sugar from the sifter.
Put all ingredients together in a slow cooker and cook for 1 hour. Great for socials, parties or Bunko.
In a small bowl combine flour, pumpkin and cinnamon. In a large bowl beat well the eggs and sugar. Add the oil and mix again. Add flour mixture. Add pumpkin and mix well. Bake at 350°; use 9 x 13-inch pan.
Heat asparagus to boiling in a small amount of salted water. Repeat process with peas. Arrange half of asparagus in a greased 2-quart casserole dish. Gently mix peas, soup and cheese in a bowl. Spoon half of mixture over asparagus layer. Add remaining asparagus; top with remaining peas. Stir melted margarine into bread crumbs and sprinkle over casserole. Bake at 350° for 30 minutes.
Mix all together. Put in a large loaf pan. Bake for 35 to 45 minutes in a 350° oven.
Heat oven to 350°. Mix Bisquick, cheese and paprika. Dip chicken into evaporated milk; coat with Parmesan cheese. Place, skin sides up, in ungreased rectangular pan. Drizzle with butter. Bake until done, about 1 hour. Serves 6.
Preheat oven to 350°. In a mixing bowl, combine flour, cornstarch and 2/3 cup of powdered sugar. In another bowl, beat 2 cups butter on medium until light and fluffy. Add flour mixture, 1/2 teaspoon of lemon peel and vanilla. Beat until well blended. Refrigerate for 1 hour, until easy to handle. Shape into 1-inch balls and place on an ungreased cookie sheet about 1 1/2 to 2-inches apart. Bake 10 to 12 minutes, until lightly browned. Cool completely.
Cook noodles in salted water and drain. Heat Wesson oil in skillet. Cook garlic and onion until soft. Add meat and seasonings and cook until crumbly. Add tomato paste and hot water; simmer for 5 minutes and set aside.
Combine pineapple juice, eggs, sugar and flour. Cook over low heat until thick, about 5 minutes. Add gelatin; stir until dissolved. Cool before adding orange sections, bananas, pineapple and marshmallows. Chill in refrigerator for several hours before serving.
Combine all ingredients and 1 teaspoon salt; mix well. Shape mixture into a loaf in a 12 x 7 1/2 x 2-inch baking dish. Bake at 350° about 1 1/4 hours. Makes 6 to 8 servings.
Soften butter and cream cheese; add sugar and cream together. Add eggs, vanilla and flour; mix. Pour into greased, floured angel food pan. Place in cold oven. Set at 300° and bake for 2 3/4 hours.
Mix thoroughly; shape by teaspoonfuls into balls. Roll in sugar; place on ungreased cookie sheet. Bake at 375° for 8 minutes. Remove from oven and place solid candy kiss on top of each cookie, pressing down so cookie cracks around the edge. Return to oven 2 to 5 minutes until light golden brown.
Boil potatoes in Dutch oven until tender. Drain; add corn and soup. Stir. In separate pan or skillet, saute onion and green pepper in butter until tender; add to potato mixture. Stir in milk and bacon. Cook until thoroughly heated; do not boil. Yield: 10 cups.
In bowl, mix together all ingredients, except for margarine. Melt the margarine in a skillet and then add seasoned chicken. Cook on medium heat to high heat until chicken is done.
In a medium size pot, combine all ingredients, except for the brown sugar. Bring to a boil. Add brown sugar and continue cooking for 5 minutes, stirring occasionally. Cover and simmer until it reaches your desired thickness.
Brown meat; to the browned meat add chopped celery, onions, green peppers and garlic. Add 2 tablespoons water; cover and steam until vegetables are tender. Cook noodles in water and drain. Mix all together with soup, mushrooms, salt and pepper. Spread into baking dish 2 inches deep (several, depending on size of the dish). Sprinkle cheese on top. Refrigerate for at least 12 hours before baking. To heat, place casserole in a cold oven at 250° for 1 to 1 1/2 hours.
Prepare broccoli as directed on package. Drain well. Combine all ingredients in ovensafe casserole bowl and bake at 350° for 30 minutes or until slightly brown on top. May top with bread crumbs.
Mix all ingredients and cook in loaf or tube pan. Mix up powdered sugar and milk really thin for a glaze for this spice cake.
Boil chicken in seasoned water. Save broth. Bone chicken and cut into large pieces. Saute onions, garlic, celery, bell pepper and green onions in hot grease. Add parsley. Add to this the 3 tomato products and seasonings. Thin mixture with broth and add chicken. Cover and simmer 1 hour. Serve over spaghetti.
Combine all ingredients (except English muffins) and spread over each slice of English muffin. Cut into fours. Freeze. Take out as much as you want when you want and bake at 400° until melted.
Grease 9 x 13 inch pan. Pour cake mix into pan and top with sliced butter. Mix powdered sugar, eggs and cream cheese and pour over cake and butter. Sprinkle the pecans on the top. Bake in a 350° oven for 30 to 40 minutes.
Sift flour, salt and baking powder into mixture of beaten egg, shortening and milk. Mix well and drop by teaspoonfuls into boiling broth (4 c. or more). Cover and cook gently for 8 to 10 minutes or until done.
In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt. Remove from heat. Stir in vanilla and nuts. Spread evenly onto an 8 or 9-inch pan that has been lined with wax paper. Chill at least 2 hours or until firm. Turn fudge onto a cutting board. Peel off wax paper. Cut into squares. Store loosely at room temperature.
Add all the ingredients together. Add herbs, salt and pepper. Add garlic and parsley to taste. Mix together and form into balls the size of a walnut.
Chop up meat and add to beans. Mix with all ingredients. Place in a deep baking dish. Cover and bake at 375° for 1 1/2 to 2 hours.
Sift sugar, flour and salt together into a heavy pan or double boiler. Add butter and hot water, stirring well. Then add lemon juice and grated rind; cook until thickened. Add beaten egg yolks and cook 5 minutes.
Stir together flour, baking powder, salt and sugar; set aside. Measure bran cereal (flakes) and milk into large bowl. Stir to combine well. Let set 2 minutes until soft. Add eggs and oil; beat well. Add flour mixture. Stir only to combine well. Pour into 12 greased muffin cups. Bake in 400° oven 18 to 20 minutes. Contains 160 calories each.
Cook onion and chicken. Cut chicken into bite size pieces. In a 9 x 13-inch baking dish, mix uncooked rice and broth until blended. Add onion, broccoli, parsley and chicken. Sprinkle with cheese. Use as little or as much as you like.
Mash cooked squash. Add other ingredients and mix well. Pour into greased dish. Bake at 375° for about 40 minutes. This is excellent. Yields 6 servings.
Dissolve the yeast and sugar in 3/4 cup of warm water. (Be sure water is not too hot.) Set aside. In a large bowl add flour and salt, mix well, then add the yeast mixture and remaining water. Then add the oil (if you use oleo make sure to melt it and that it is not too hot when adding to mixture). Mix well. Knead on floured surface, cover and allow to rise double in size. Knead again well, set aside to rise and allow to double in size, covered. Then grease 2 loaf pans and knead the dough well. This time, divide dough in half and put in pans to rise. Cover with cloth. Let rise until doubled in size. Bake in 350° oven 45 minutes or until golden brown.
Mix together in crock-pot. Cook on low 7 to 9 hours or until potatoes are tender. Can cook on high 3 hours.
Grease and flour tube pan. In a large bowl, cream together shortening, butter and sugar. Add eggs, one at a time, beating well after each addition. Sift the flour and baking powder together and add the mixture to the creamed mixture alternately with the milk and extracts.
Brown ground beef and drain. Mix in all ingredients, except rice and cheese. Bring to a boil; add rice. Cover and remove from heat. Let it stand for 7 minutes. Sprinkle with cheese to serve.
In large bowl, mix flour, sugar, Crisco, cocoa and milk. Mix 2 minutes. Add baking powder, baking soda, salt and vanilla; beat 2 minutes. Add eggs and milk alternately. Bake in 2 (9-inch) pans at 350° for 30 minutes. Remove, let cool, then frost.
Mix together the first 5 ingredients.	Add vanilla and food coloring, then mix well. Pour into greased and floured 9 x 13-inch pan. Cover pan with foil.	Bake at 350° for 1 hour. Cool; cut into desired pieces. Roll mochi pieces in katakuri.
Mix flour, sugar and butter as for pie crust and add 3/4 cup nuts. Press into oblong pan and bake at 350° for 20 minutes or until light golden brown.
Melt last three ingredients in a double boiler. Place chicken in taco shells; heat in oven or microwave to warm. Place the chicken filled shells on their side on serving plate and cover generously with cheese sauce. Place lettuce over top center of side of shell and place tomatoes over the top of lettuce and serve. This recipe makes 6 tacos.
Flake the salmon. Mix the dry ingredients together. Add the buttermilk slowly to the dry ingredients. Add eggs and beat well. Mix	with salmon. Drop mixture by spoonfuls into deep hot fat. Fry until golden brown. Serves 6.