HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix brown sugar, butter and flour like pie dough. Take out 1 cup crumbs for top. Put soda in milk; add egg, milk and salt to remaining ingredients. Pour batter into a greased cake pan and sprinkle the crumbs on top. Bake in 350° oven for 30 minutes.
Preheat oven to 325°. Combine first 6 ingredients and beat well. Bake in greased and floured Bundt pan until cake tests done. Cool for 15 minutes in pan before removing.
Cook first 4 ingredients until it forms a soft ball when dropped in cold water, then add peanut butter. Stir well. Pour into buttered pan and allow to cool completely before cutting.
Cover bottom of cake pan or baking dish with meat. Cover meat with sliced potatoes. Put rice over potatoes; pour gravy on top. Bake at 375° for about 1 to 1 1/2 hours until potatoes are tender. Great recipe for leftovers.
Cut cheese into 3 x 1/4 x 1/4-inch strips; set aside. Lay pepperoni (4 pieces), overlapped, enough to put into 15 or 16 egg roll wraps. Lay cut cheese onto pepperoni. Lay egg roll wrap diamond-wise and put a teaspoon of the sauce on the corner nearest you. Place pepperoni and cheese on top of sauce. Sprinkle with Parmesan cheese and add any optional ingredients (use sparingly). Baste wrap across from fillings. Roll according to wrap instructions. Deep fry until golden brown and cheese starts coming out of pizza finger. Heat extra sauce for dipping. Serves 4 per person.
Allow cream cheese to soften. Add mayonnaise and mix well. Add finely cut cucumber and onions; mix well. Salt to taste. Refrigerate overnight.
Salt and pepper the mahimahi. Mix mayonnaise, round onion and parsley flakes. Slather on top of the fish. Bake in a 350° oven until fish begins to flake. Garnish with cilantro. Can also be used with salmon.
Cook onion in	butter	in 3-quart saucepan until soft. Blend in	flour, salt and pepper. Add milk and cook, stirring constantly until mixture comes to a boil and thickens. Add cheese and	stir until melted. Remove from heat.	In another saucepan, dissolve bouillon cubes in boiling water. Add frozen broccoli, cover and cook until tender, do not drain. Add to cheese mixture.	Heat to serving temperature.
Preheat oven to 350°. Combine flour, nutmeg, sugar, baking powder and salt in a large bowl. Stir in fruit and nuts. Combine eggs, eggnog, vanilla and melted butter. Pour eggnog mixture into flour mixture. Stir just until thoroughly combined. Pour batter into 1 large or 2 medium loaf pans. Bake 1 hour. Cool for 10 minutes and remove from pans. Great or spray pans with nonstick spray.
Use medium-sized coated saucepan or rinse pan with cold water (don't dry). Pour milk in pan and bring to boil over medium-high heat. Stir in rice and return to boil. Reduce heat and simmer until rice is tender, about 55 minutes. Don't cover; stir occasionally.
Beat cream cheese, sugar and lemon juice. Add Cool Whip. Place in a graham cracker crust. Top with canned cherries. This makes 2 pies.
Whisk first 5 ingredients in a large bowl until blended. Add remainder of ingredients and toss to mix and coat.
Preheat oven to 325°. Grease and flour square 9 x 9 x 2-inch pan. Measure all ingredients into large mixing bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes at medium speed, scraping bowl occasionally. Pour into pan. Bake 50 minutes or until wooden pick inserted in center comes out clean. Serve warm and, if desired, with whipping cream. Also good with applesauce.
Crush the Oreo cookies (all but 5). Mix with butter. Press into bottom of 9 x 13-inch pan. Place in freezer until set (20 minutes). Place softened ice cream over crust. Spread the fudge topping over the ice cream and freeze for 20 minutes. Top with Cool Whip, then remaining 5 crushed Oreo cookies.
Mix all ingredients; shape into balls and place on ungreased cookie sheet. Bake at 375° for 12 to 15 minutes. Press with fork before baking.
Heat milk and salt (just hot, not boiling). Mix sugar, cornstarch and egg with just enough milk to make a thin batter. Pour slowly into hot milk, stirring as you pour, and bring to a good boil. Add vanilla and stir. If it gets too thick, add a little cold milk and stir.
Place corn in large paper bag. Combine remaining ingredients in qt. glass bowl and bring to a boil in microwave on high power. Boil 2 minutes. Add 1/2 tsp. soda and stir. Pour over corn close bag and shake. Cook on high power for 90 seconds and shake. Repeat above step and shake. Cook 30 seconds and shake. Repeat for 30 seconds and shake. Cool on cookie sheet.
Put a lot of water on giblets or use a can of chicken broth. Mix all the ingredients well and heat in a 350° oven for 25 to 30 minutes.
Mix sugar and flour together; add drained pineapple and cheese mixture. Mix well. Grease a baking dish and add mixture; top with crackers. Melt margarine and pour over top. Bake at 325° for 30 minutes.
Bring the beer to a simmer in a saucepan over medium heat. Add the sausages and cook until plump, 4 to 6 minutes. Preheat the grill. Cook the potatoes in salted water in a saucepan over medium heat until tender, about 15 minutes. Remove and drain well. Keep warm. Cook the bacon until crispy in a skillet over medium heat. Add the onions; season with black pepper and cook, stirring, for 1 minute. Remove from the heat.
After putting persimmons through colander, stir in other ingredients. Bake in greased pan at 350°. With knife blade, test. When mixture stops sticking to blade, it's done. Also it will flatten considerably when done.
Press biscuits into bottom of pan to make crust. Mix rest of ingredients, except cheese, in skillet and cook on low for 10 minutes. Layer 1/2 meat and 1/2 cheese; repeat until all is used. Bake at 400° for 15 minutes.
Use large skillet. Cover meat and potatoes with milk. Cook on low heat. Cover, low boil (as milk will boil over). Cook until milk reduces and is absorbed, about 45 minutes (keep watch). Press together; light brown crust will form. Excellent use of leftover meats.
Preheat oven to 350°. In round dish or medium souffle dish, soften cream cheese in microwave for one minute. Add lemon juice and mayonnaise and stir until smooth. Chop sea legs into 1-inch pieces and blend into cream cheese mixture. Bake for 45 minutes or until top turns light brown. Serve hot with crackers. Serves 12.
Mix ketchup, chili powder, Worcestershire sauce, margarine, vinegar, salt, sugar, lemon juice, paprika and water in a bowl. Roll chicken pieces in mixture and place in a baking pan or dish. Cover with foil. Bake 15 minutes at 500°; then reduce heat to 325° and cook 1 hour.
Mix first 6 ingredients together; pour into a baking dish. Top with bread crumbs and almonds. Bake at 400° for 15 to 20 minutes.
Mix all ingredients together. Bake for 1 hour at 350°. Makes 3 large loaves or 6 small loaves.
Grease pan. Combine ingredients. Sprinkle with coconut. Bake at 350° until done.
Preheat oven to 350°. Dip the chicken in melted margarine, then Fiesta soup mix combined with bread crumbs. Arrange chicken in 9 x 13-inch baking pan. Drizzle with remaining margarine. Bake for 20 to 30 minutes or until done.
Beat eggs until frothy with wire whisk. Gradually beat in milk. Add flour, sugar, baking powder and salt. Beat until smooth. In large skillet, put 1-inch of oil. Put batter into pitcher or bowl with pouring spout starting in center of skillet. Pour batter (small stream) in spiral until 1-inch from edge of pan. Fry until golden. Turn with 2 pancake spatulas to fry other side. Remove onto paper towels. Serve hot sprinkled with powdered sugar.
Brown, drain and rinse sausage. In large kettle, combine kidney beans, tomatoes, water, onion, bay leaf, garlic powder, thyme and pepper. Add sausage. Simmer, covered, 1 hour. Add potatoes and green pepper. Cook, covered, 15 minutes or until potatoes are tender. Remove bay leaf and serve.
Combine butter, sugar and corn syrup; cook over low heat, stirring constantly until sugar is dissolved. Cool. Add beaten eggs, vanilla and salt; blend well. Stir in pecans and pour into pie crusts. Bake at 350° for 50 to 55 minutes.
Stir thawed Cool Whip and dry pudding together until "green" is fully absorbed. Drain all fruit. Stir in fruit. Refrigerate. Three to 6 grams of fat per serving.
Brown meat, onion and peppers in shortening. Reduce heat; add beans, sugar and cloves. Cover and heat 10 minutes. Serve.
Chop cabbage and place in a very large bowl. Toast sesame seeds and almonds (being careful since they can burn easily). Remove the seasoning from the noodles and set aside for the dressing. Crunch up the noodles into small pieces. Mix all ingredients together. Prepare dressing.
Layer in crock pot beginning with ground beef. Do not stir. Cook on low for 8 hours. Sometimes we just mix, heat and eat!
Mix apples, salt, sugar, nutmeg and cinnamon until moist. Add egg and beat pudding. Mix egg and apple mixture together. Add soda and flour. Mix well. Bake in an 8 x 8-inch pan in a 375° oven until toothpick comes out clean. Serve with Vanilla Sauce.
Spread 1/2 cup of the fudge sauce in bottom of the crust. Pour cold half and half into large bowl. Add pudding mix and flavored instant coffee. Beat with wire whisk for about 1 minute or until well mixed. Let stand 5 minutes or until thickened. Gently stir in whipped topping. Spread into crust. Freeze for 6 hours or overnight until firm. Let stand at room temperature about 10 minutes or until pie can be cut easily. Serve with remaining 1/2 cup of fudge sauce. Makes 8 servings. Store leftover pie in freezer.
In large skillet, saute onion and green pepper in butter until tender. Add tomatoes, olives, oregano, and ground beef. Simmer, uncovered for 10 minutes. Place half of the spaghetti in a large, rectangular baking dish (greased). Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with parmesan cheese. Bake, uncovered at 350° for about 45 minutes, or until heated through.
Salad: 8 c. Shredded lettuce, iceberg, 1 lb. Cleaned and Cooked fresh medium shrimp, 4 Celery stalks, cut into sticks, 4 Tomatoes, quartered, 2 Hard boiled egg whites, quartered, parsley sprigs.
Color some coconut green for lettuce and some coconut yellow for cheese. Cut the strawberries into slices. Make the hamburgers the way you like them or let each person create their own. The vanilla wafers are the buns. The peppermint patty is the meat. The colored coconut is the lettuce and cheese. The strawberries are the tomatoes.
Brown sausage; drain. Combine with other ingredients and pour into shell. Bake 40 to 45 minutes at 375°. Cool 10 minutes.
Combine flour and sugar in mixing bowl. Blend well. In a saucepan, bring to a rapid boil the oleo, shortening, water and cocoa. Pour over flour and sugar mixture; mix well. Combine remaining ingredients and add all at once to the batter, mixing well. Pour into greased and floured 13 x 9 x 2-inch pan. Bake at 400° for 35 to 40 minutes.
Combine all ingredients in shallow dish. Place London Broil in marinade and let sit for 2 days, turning twice a day to coat both sides. When cooking, baste with the sauce.
Drain corn. Measure milk by the size of the can. Use greased baking dish. Beat milk and eggs together. Add all other ingredients together. Then sprinkle bread crumbs and butter on top. Heat oven to 350°. Bake 1 hour or until it's thick.
Mix meal and flour together. Add drippings and mix gradually. Add buttermilk until well blended and thick. Grease skillet (iron), preferred heavy. Pour in mixture and bake at 425° about 20 to 25 minutes, until golden brown.
In a saucepan, cook the carrots in boiling salted water until tender. Drain the carrots and reserve 1/4 cup of the liquid. Arrange the carrots in a shallow 1 1/2-quart baking dish. In a bowl combine the mayonnaise, carrot liquid, onion, horseradish, salt and pepper. Pour the mixture over the carrots. Sprinkle the casserole with the cracker crumbs, parsley flakes and paprika and dot with butter. Bake the dish, uncovered, at 375° for 20 to 25 minutes. Serves 6 to 8.
Grease two (1 pound) coffee cans. In a large mixer bowl, dissolve yeast in hot water. Add 1 1/3 cups of the flour, the sugar, salt, soda, sour cream and egg. Blend 1/2 minute on low speed, scraping bowl occasionally. Stir in remaining flour, the cheese and pepper thoroughly. Divide batter between cans. Let rise in warm place 50 minutes. (Batter will rise slightly, but will not rise above cans.) Heat oven to 350°. Bake 40 minutes or until golden brown. Immediately remove from cans. Cool slightly before slicing. Makes 2 loaves.
Add sugar to beaten eggs; beat well. Add remaining ingredients; mix well but do not overbeat. Spoon batter on greased cookie sheet, forming 3 rows lengthwise. Bake 18 minutes at 375°. Remove loaves from oven and cut into 1/2-inch slices. Lay slices flat on cookie sheet and return to oven to brown lightly: 5 minutes at 350°, turn, and then 5 minutes more at 350°.
In a trifle bowl or large glass bowl, layer diced pound cake, 2 tablespoons of orange juice, pudding and fruit. Continue layering until you reach the top of the bowl. Top with Cool Whip.
Prepare pudding according to package directions. Arrange half the vanilla wafers in bottom of an 8 x 8 x 2-inch square baking dish. Top with half the bananas, then half the pudding. Repeat with layer of remaining wafers, bananas and pudding. Beat egg whites, vanilla and cream of tartar in medium size bowl at high speed until soft peaks form. Add sugar gradually, beating until stiff peaks form. Spread meringue evenly over pudding, spreading to edge of dish to seal. Bake in preheated moderate oven at 350° for 10 to 15 minutes or until golden brown.
Add milk to pudding. Mix until smooth. Fold in Cool Whip. Line bottom of 9 x 13-inch pan with Nilla wafers. Layer pudding and sliced bananas to make two layers. Top with a layer of Nilla wafers.
Brown beef and onions. Add other ingredients. Let simmer for 1 1/2 hours.
In a small mixing bowl, combine sugar and 1/4 tsp. cinnamon. Place the apples or other fruit in a 9-inch pie plate. Sprinkle sugar-cinnamon mixture over fruit. Toss gently to coat. Cover; bake in a 375 degrees oven for 25 minutes. Meanwhile, stir together the oats, flour, brown sugar, margarine, and 1/4 tsp. cinnamon. Sprinkle over partially cooked fruit mixture. Return to the oven and bake, uncovered, for 15 to 20 minutes more or until fruit is tender. Serve warm with ice milk. Makes 4 servings.
Mix well and bake in a 350° oven until done. Use two round pans.
Mix oleo, creamy peanut butter, white sugar and brown sugar until creamy. Mix egg and vanilla and add to first mixture until creamy. Add flour, baking soda and salt and mix all together. Form into 1-inch balls and place in ungreased tassy pans. Bake 8 to 10 minutes at 350°. Remove from oven and press peanut butter cup into center. Cool in pan for 10 minutes.
Combine all ingredients. Put into a greased 8-inch square baking dish. Bake, uncovered, at 325° for 1 hour, or until set. Cut into squares and serve with creamed spinach.
Thoroughly mix water and Jell-O. Add orange juice, pineapple and juice and orange slices. Pour into mold or 8 x 8-inch pan and let set. Mix pudding, sour cream and milk until smooth. Pour over Jell-O mixture and chill until set.
Sift flour, baking powder, salt and soda together. Cut in lard and stir in buttermilk to make a soft dough. Work lightly on a floured board. Roll out to about 1/2-inch thickness and cut out with a biscuit cutter. Place biscuits on a greased baking sheet and bake at 450° for 6 to 8 minutes or until brown.
Peel and pit avocados, reserving one pit. Mash avocados and add onions and tomatoes. Add remaining ingredients and stir. Place reserved avocado pit in center of mixture and place in refrigerator for 1 hour to blend spices. Use plastic wrap to cover instead of foil. Foil will brown the mixture. Discard the pit and serve immediately.
Bring vinegar to a boil. Add sugar and flour. Mix and add butter and milk. Add beaten eggs a little at a time, stir. Cook over low heat until thickened. Let cool. Keep in refrigerator. Pour over apples when serving.
Julienne slice the cheeses. Peel and seed the tomatoes; julienne slice. Drain the olives. Mix all salad ingredients in a large bowl with a tight fitting lid.
Soak pears in sugar 1 hour. Stir together flour, salt, cinnamon, nutmeg and soda. Beat together eggs, oil and vanilla; add nuts. Pour mixture into pears and add flour mixture; mix well. Bake 1 hour at 350°. Makes 2 loaves. Freezes well.
Cook dates, sugar and margarine, stirring constantly, until margarine is melted and bubbles. Add nuts. Pour hot mixture over cereal in a large bowl. Mix well. Form into small balls and dust with powdered sugar. Place a few balls in bag and shake until completely coated.
Cook onion, celery and green pepper in bacon grease. Add bacon and cooked vegetables to tomato mixture. Cook about 20 minutes. Drain macaroni and add to tomato mixture. You will have a lot of tomato juice in your pan. Don't be alarmed, just let the mixture sit on the stove for about an hour and during this time the macaroni will absorb all the juice. (If you try to cook it down, it will stick badly.) Put in a casserole dish and run in a 375° oven for about 45 minutes. Serves 12. If you have leftover chopped ham, this is a nice addition to this dish.
Grease a 13 x 9-inch casserole dish. Put broccoli in bottom. Layer chicken pieces on top. Mix chicken soup and mayonnaise. Pour over chicken. Sprinkle cheese on top. Make dressing according to directions on bag. Put dressing on cheese layer. Bake at 350° for 45 minutes to 1 hour.
Combine together. Toss well just prior to serving. Chill for several hours prior.
Mix ingredients and knead together well. Roll out, then cut in strips, 1/2 x 3-inches. Indent with tines of fork. Bake on cookie sheet, 10 to 12 minutes at 375°. (Best not brown.)
Brown ground beef and onion. Drain. Add taco seasoning, tomatoes, beans and vegetable juice. Bring to a boil and then simmer 45 minutes.
Salt and pepper hamburger to taste; mix in bread crumbs. Add enough water to make it stick together. Pat down flat in a 9 x 13-inch baking dish. Chill overnight. Cut into pieces; roll in flour. Brown in margarine. Place in pan. Dilute the mushroom soup with one can of water; pour on top of meat. Bake at 350° for 1 hour.
In a large mixing bowl, stir together flour, brown sugar, baking powder, ginger and baking soda.
Mix with juices. When ready to serve, add: 2 (2 liter) bottles of 7-Up. Spoon on top: 3 qt. rainbow sherbet (can use any flavor desired). Serves about 50 people. Juices can be varied according to taste.
Stir jello into boiling water until dissolved. Add strawberries. Mix in well drained pineapple and mashed bananas. Chill until mixture begins to thicken. Pour 1/2 of jello mixture into a 9 x 13-inch pan. Spread sour cream over top. Pour other half of jello mixture on top of sour cream. Place back into refrigerator until firm. Serve with a dollop of mayonnaise.
Mix corned beef, sauerkraut and water in large skillet. Bring to a full boil. Stir in rice. Pour dressing over rice and top with cheese. Cover; remove from heat. Let stand 5 minutes. You may also use knockwurst in place of the corned beef.
Mix everything and simmer for 10 minutes, but do not boil. Garnish with parsley.
Mix ingredients and freeze. Can use plastic milk containers. Before serving, begin to thaw, and as it becomes mush add 2 large bottles of orange crush or ginger ale. Serves 50.
In saucepan, put soup, sour cream, garlic, oregano, salt and pepper to taste. Stir well until smooth. Add chicken. Cook noodles and drain. Toss with butter. Pour chicken mixture over or mix right together, if desired. Sprinkle grated or shredded cheese on top. Serve hot. May be reheated in microwave.
If making your own meatballs, cook in oven at 350° until cooked through.
Mix the walnuts, butter and sugar and roast in oven for 3 to 4 minutes at 300°.
Blend all together. Roll into two equal size balls. Chill, then roll balls into equal amounts of chili powder and paprika.
Let butter, eggs and eggnog stand at room temperature 30 minutes. Grease and flour 10-inch fluted tube pan. Stir together 2 1/4 cups flour, baking powder and nutmeg. Toss together fruits, raisins, nuts and 2 tablespoons flour. Set aside. In a mixing bowl, beat butter with mixer on medium speed for 30 seconds. Slowly add sugar; beat 10 minutes until fluffy and light. Add eggs 1 at a time, beating 1 minute after each. Add flour mixture and eggnog alternately to egg mixture, beating on low speed after each, just until combined. Do not overbeat. Stir in 1/4 cup rum or 1/4 cup orange juice and rum extract. Fold in fruit. Pour batter into prepared pan. Bake at 350° for 50 to 60 minutes or until toothpick inserted in the middle comes out clean. Cool on wire rack for 15 minutes. Remove from pan and cool completely. Poke holes in cake. Soak a 100% cotton cheeses cloth with 1 cup rum or 1/2 cup orange juice. Wrap in cheesecloth. Wrap lightly in foil and seal in a plastic storage bag. Store cake in refrigerator or freezer for 1 to 2 days to mellow flavors. After 1 day, drizzle with 1/4 cup rum or orange juice. Rewrap for another day or serve. Before serving, drizzle with eggnog glaze.
Bring water to a boil. Pour gelatin into boiling water and remove from heat; stir to dissolve. Set aside 1/2 cup of the gelatin. Put cranberry sauce into gelatin; stir to dissolve. Drain cherries and save juice. Add water to the juice to make 1 1/2 cups. Add cherry juice to the gelatin and refrigerate until almost set. Add sour cream to the 1/2 cup of gelatin and refrigerate. Halve cherries. Peel and dice apple. Toss apple, nuts and cherries together. When the gelatin is almost set, spoon the fruit into it and lightly mix. Layer the gelatin mixture and sour cream mixture in a serving dish or individual dishes.
Grate cheese. Mix with cream cheese. Add Worcestershire, garlic salt and cayenne. Mix well with hands. Roll in 4 sticks on wax paper. Roll in cayenne pepper to taste.
Preheat oven to 350°. Spray pizza sheet with Pam spray. Slice cookie roll and spread together in pan. Bake until golden brown, 10 to 15 minutes. Cool completely.
Over low heat, melt the margarine; then add the flour, mixing well. Add milk, continuing to stir to make a smooth white sauce.
Put first 4 ingredients in saucepan and cook until it comes to a boil (about 1 minute). Take off stove and add vanilla and peanut butter. When they have melted, add oats and mix well. Drop by tablespoon on wax paper. Makes about 40 cookies.
Mix well and put in a loaf pan. Bake in 350° oven 1 hour until done.
Brown hamburger with onion. Brown bacon and crumble into hamburger. Add rest and cook.
Melt margarine in 12 x 12-inch pan. Mix flour, sugar, milk and egg. After butter melts, add dough, then about 16 ounces of fruit and mix with dough. Bake at 350° for 1 hour.
Heat to a boil equal parts sugar, water and vinegar. Place chuck roast into a deep bowl. Add onions. Pour hot liquid over chuck roast. Cover and refrigerate overnight, turning twice. The longer it marinates, the more sour it gets.
Cream butter, add sugar, beat in one egg at a time. Stir pineapple into eggs and sugar. Fold in bread cubes making sure to cover all. Pour into 1 qt. casserole. Bake at 350° for 1 hour. If bread gets too brown before finished baking, cover until done.
Cook and simmer 1 1/2 hours. Pour in hot jars and seal.
Mix in the evening. Boil the water, salt and sugar for 5 minutes. Add lard and cool. Add 4 cups flour and mix. Add yeast and the rest of the flour. Turn out on floured board and knead. Let rise until double. With hands, shape into 2-inch buns. Place a little apart on greased cookie sheets and let rise overnight. Bake 10 to 15 minutes at 400°. Makes about 80 buns.
Grate a little orange peeling into juice. Mix all ingredients and add plain flour until mixture is right consistency to roll. Roll and cut cookies. Bake at 350° for 20 minutes. After cookies get cold, dip into following mixture: