HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients and add enough milk to make thick batter. Pour this into a very hot, oiled pan. Bake at 400° until top is brown.
Mix all together and chill for one hour. Roll into small balls. Mold into berry shape with hands. Roll in red sugar. Dip cap end into green sugar.
Mix together the first 4 ingredients. Take out about 1 cup of mixture. Spread remaining ingredients in an 8 x 12 x 2-inch pan to make a crumb crust. Bake at 350° for 12 to 15 minutes.
Mix cranberry sauce and chili sauce. Place with meatballs in crock-pot on low for 6 hours. Stir occasionally. Great frozen and reheated!
Melt butter, syrup and brown sugar and let boil 1 minute. Remove from heat; add baking soda. Pour mixture over popcorn placed in baking dish or pan. Bake at 225° for 1 hour. Stir about every 15 minutes in that one hour of baking time.
Arrange peaches in unbaked pie shell. Beat cream cheese, milk, almond extract and eggs in blender. Pour over peaches. Spoon over the melted butter. Sprinkle with sugar. Bake at 350° until golden (about 1 hour). Cool to slice.
Drain spinach; chop. Add butter, salt, pepper, nutmeg and horseradish. Beat eggs; add milk. Combine with spinach mixture. Pack in greased timbale molds, custard cups or muffin tins. Place in pan of hot water. Bake at 350° for approximately 45 minutes. Serves 4.
Clean oxtails and place in a boiling pot. Cover with water and boil for 1 hour. Add the other ingredients and boil for another 2 hours or until meat is tender. Serves 8 to 10.
Blend bananas, sugar and water in blender. Add this to other ingredients (except 7-up or Club Soda). Freeze. If you use this as punch, take out of freezer about 1 hour before serving and add the 7-up or Club Soda. Mix to make a slush. You may also dip a scoop out and put in a glass; then pour 7-up over it. Approximately 50 servings.
Mix coconut, pineapple, bananas and oranges with the yogurt. Chill for several hours or overnight. The acid in the pineapple will keep bananas from turning brown. Put in pretty bowl and garnish with the grapes and cherries.
Add to the eggs, salt, pepper, cracker crumbs, pimento, cheese and milk. Stir in the asparagus and pour into a greased 1-1/2 qt. casserole dish. Pour butter over the top. Set into a moderate oven 350° and bake, uncovered, until the custard has set, about 30 min. You can assemble this dish ahead, pouring the melted butter over the top just before it at mealtime. Or you can prepare and bake it ahead, and reheat it in a warm oven. Makes about 6 servings.
Preheat oven to 350°. Combine cream cheese, bacon, onion and pepper in small bowl. Separate crescent rolls into two rectangles. Press seams together. Spread cream cheese mixture on each rectangle. Roll, starting at longest side and seal. Cut each roll into 16 slices. Bake 15 minutes or until golden brown.
Cover bottom of 9 x 13-inch casserole dish with 1 inch of lettuce. Sprinkle peas over lettuce. Mix salad dressing, onion and enough milk to make it spread easy. Spread over lettuce. Sprinkle with bacon bits, then grated cheese. Refrigerate for 24 hours.
Mix all ingredients and stir. Spoon into well-greased muffin pan. Bake at 500° until brown.
Melt chocolate and butter in double boiler on low heat until smooth. Hand beat eggs lightly. Stir in brown sugar, salt, vanilla, syrup and chocolate mix. Mix 1/2 cup walnuts into batter. Turn into pie shell. Cover top of pie with remaining walnuts. Bake at 350° in center of the oven until barely set in the center and pastry is light golden brown, approximately 45 to 60 minutes. Cool and refrigerate. Makes 8 to 10 servings.
Prepare cake mix according to instructions. Spoon batter into a greased and floured 10-inch tube pan. Bake as directed. Cool in pan 10 minutes. Turn out and cool completely on wire rack. Slice cake to make 3 layers. Place bottom layer on cake platter. Spread with about 1 cup whipped topping and add 1/3 of cherry pie filling. Repeat with 2nd, then third layers. Chill well before serving.
Wash and dry scallops. Blend cornstarch with 4 tablespoons chicken broth. Heat butter on medium/high heat and saute scallops for 5 minutes. Remove and set aside. Add onions and saute for 30 seconds. Add sour cream and chicken broth, stirring occasionally. Add white pepper and m.s.g. Simmer for 2 minutes, add scallops. Simmer for another 2 minutes to thicken broth. Add cornstarch mixture little amount at a time, until desired thickness is achieved.
Boil together about 4 minutes sugar, Crisco, water and raisins. When almost cold, add cinnamon, nutmeg, cloves, flour ,baking soda, eggs and wine. Add fruit and dates. Sprinkle 1/2 cup of the flour on fruit. Grease long loaf pans (2). Line with wax paper. Grease again. Add second layer of waxed paper. Bake in slow oven at 275° for 2 to 3 hours until toothpick comes out clean. Makes 2 long fruit cakes.
Mix well Cool Whip, drained pineapple, lemon juice and Eagle Brand milk. Pour into 2 graham cracker crusts. Freeze.
Have all ingredients at room temperature. Peel and quarter potatoes, then cook in salted water. When potatoes are soft, sprinkle yeast into 1/4 cup warm water. Drain potatoes and reserve 1/4 cup potato water. Mash potatoes. Add lard and sugar to the potatoes, beating until lard is melted and the potato mixture is smooth. Add the beaten eggs, potato water and salt and mix well. Stir in the yeast, then half the flour. Knead in 2 1/2 cups flour. Place in greased bowl. Cover and let rise until double. Then turn dough and knead 2 minutes. Shape into balls 2-inches in diameter and place in 3 greased 8-inch pans with buns barely touching. Cover and let rise. Make crumbs with 1/4 cup sugar, 1/4 cup flour and butter. After cakes have risen 40 minutes, brush top with sweetened water (1 teaspoon sugar in 3 tablespoons water). Top with crumbs. In 350° oven, bake 20 minutes.
Preheat oven to 325°. Grease and flour a tube pan. In a large mixing bowl, blend oil, sugar, eggs, salt, baking soda and walnut flavoring. In a separate bowl, sprinkle just enough flour over the apples, raisins and nuts to coat them. Add remaining flour to oil mixture. Fold in coated apples, raisins and nuts. Pour in prepared tube pan and bake 1 hour and 45 minutes, or until cake springs back when lightly touched.
Separate biscuits. Use Coke lid to cut holes in biscuits. Drop biscuits in hot oil. Brown. Drain on paper towel. Cover with powdered sugar. You can cook holes also.
Melt butter on medium to high heat. Dissolve sugar. Add milk, bring to a steady boil. Boil exactly 6 minutes. Remove. Add vanilla and chips. Stir until chips are melted. Pour mixture into ungreased pan. Let cool until firm, then cut into squares.
Sauce: Add tomatoes, tomato sauce, tomato paste, bay leaves, oregeno, salt and pepper to ground beef. Bring to boil; reduce heat and simmer 30 minutes. Add Parmesan cheese to sauce and simmer.
Cream sugar, eggs and Crisco. Beat 5 minutes at a high speed and reduce to low speed. Sift flour, soda and baking powder; add alternately with buttermilk and flavoring. Pour batter into three 9-inch layer pans that have been greased and floured. Bake at 350° for 30 minutes. Frost with Butternut Cake Frosting.
Drain fillets on paper toweling. Arrange in single layer in buttered, 2-quart, shallow baking pan. Combine soup, sour cream and 1 cup cheese in saucepan; heat on low heat until cheese melts. Spread over fillets.
Mix water with cereals. Let cool. Cream together shortening, sugar and eggs. Sift all dry ingredients together. Mix alternating with buttermilk. Add soaked cereals. Add raisins and dates. Bake at 400° for 15 to 20 minutes.
Mix above ingredients with a fork. Place in small baking dish. Sprinkle Parmesan cheese on top and cover with slivered almonds. Bake at 400° for about 1/2 hour. Very good served on cocktail rye bread slices.
Crumble cookies in water, stir until smooth; boil. Add sugar, vinegar and mandarin juice, simmer for 10 minutes. Finely chop mandarin and lemon, peel and fruit. Add citrus fruit, peel, raisins, and almonds, simmer for 20 minutes. Best with ham or pork. Sauce freezes well. Makes 2 cups.
Blend sugar and Crisco until light. Add eggs, one at a time. Blend well after each. Add flour and milk alternately. Add vanilla. Bake at 350° for 40 minutes. Makes three large nine-inch layers.
Cut meat into bite-size pieces. Put in casserole dish. Add soups (undiluted) and Burgundy. Mix well. Cover and cook in 300° oven for 3 hours. No peeking. Serve over rice or noodles.
Saute celery, onion and bell pepper in oleo about 5 minutes. Blend in flour, salt and pepper. Stir and cook about 2 minutes. Stir in tomatoes; cover and simmer for 10 minutes. Add shrimp and cook until shrimp are pink (about 10 minutes). Stir in 1/2 cup of the cheese. Stir until cheese is melted.
Peel and core apples and slice. Grease an 8 x 8-inch pan and place apples in bottom. Combine brown sugar, flour, oats, cinnamon and nutmeg and butter. Sprinkle over apples. Bake in 375° oven for 30 minutes.
Mix all ingredients together, except pecans, parsley and bacon bits. Shape into a ball; roll in pecans, parsley and bacon bits (your choice).
Cook hen and Boston butt. Take meat off bone and grind or chip. Set aside. Mix remaining ingredients. Place in saucepan and let come to a boil. Mix with meat as desired. Sauce can be stored in a jar in refrigerator several days.
Salt and pepper chicken on both sides. Place in 9 x 13-inch casserole dish. Mix soup, sour cream and mayonnaise; add seasonings. Pour over chicken covering well. Sprinkle cheese over all. Bake at 350° for 1 1/2 hours for chicken with bones; 1 hour for boneless breasts.
Combine taco seasoning (dry) and hamburger until all hamburger is covered. Toss together the seasoned meat, lettuce, tomatoes, kidney beans and cheese. Right before serving, add dressing, taco sauce and crushed chips. Toss well and serve. Serves a large group.
Mix together salad dressing, juice, dill, milk and peel. Place fish on greased grill or broiler pan rack. Brush with half the sauce. Grill or broil approximately 5 to 8 minutes. Turn and brush on remaining sauce. Continue to cook about another 5 to 8 minutes or until fish flakes easily with fork. Serve with rice pilaf and fresh dill carrots. Create a meal to remember.
Brown hamburger with chopped onion. Add chilies, soups and enchilada sauce. Heat through. Alternate corn tortillas and hamburger mixture in lightly greased oblong baking dish. Grate cheese on top. Bake at 350° for 30 minutes.
Melt 1/2 cup butter in skillet. Add dry bulgur; saute well. In a separate pan, saute onion in 1/4 cup butter until yellow gold. Mix with bulgur. Add broth, seasonings and nuts. Stir well. Bake in an uncovered casserole at 375° for 30 minutes. Adjust seasonings and stir. Bake 10 minutes longer. (This freezes well or keeps in refrigerator 2 days.)
In 2-quart saucepan, combine cocoa, cornstarch, sugar, salt and cold milk. Stir until smooth. Gradually add hot milk, stirring constantly. Heat over medium-low heat. Stir constantly until mixture thickens, about 5 minutes. Cool; stir in vanilla. Place layers of pudding and whipped cream or topping mixture in parfait glasses to serve. Makes 6 servings.
Drain beans. Mix liquid from beans with soup mix. Add a few spoons of corn starch to thicken sauce. Toss beans and almonds with sauce. Heat until thickened and hot.
Bring water and soup to a boil. Stir in rice. Cover and remove from heat. Let stand 5-10 minutes. Yield 4 servings.
Sift flour, sugar, cocoa, soda and salt into ungreased 8 x 8-inch baking pan. Punch 3 holes in mixture. In large hole pour shortening, in medium hole pour vinegar and in small hole pour vanilla. Cover all with 1 cup cold water; stir well with fork. Bake 25 minutes at 350°. Frost in baking dish.
Brown meat on all sides in oil. Transfer to large casserole dish. Combine first 8 ingredients and heat to boiling. Pour over meat. Cover and bake at 325° for 2 to 3 hours or until meat is almost tender. Add more if necessary. Add remaining ingredients and bake about 45 minutes or until vegetables are done. Thicken stock, if desired. Serve with hot sourdough bread. Delicious.
Mix flour, sugar, baking powder and salt. Stir in blueberries. In small bowl, beat together eggs, milk, oil and orange rind. Add to flour mixture all at once. Stir until dry ingredients are moistened. Turn into greased loaf pan. Bake in 350° oven for 1 hour or until toothpick comes out clean when placed in center. Remove, cool 10 minutes. Remove from pan and cool completely. Sprinkle powdered sugar on top.
In a slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hours. Add vegetables. Cover and cook on high for 2 hours longer or until tender. Yields 8 to 10 servings.
Heat together meat, gravy, enchilada sauce, chilies, onion, 1/2 cup water and 1/2 teaspoon salt to boiling. Reduce heat; simmer covered 1 hour or until meat is tender. Remove from heat. Use slotted spoon to lift meat from sauce. Divide meat between tortillas. Roll up tortillas; place seam side down in a greased 12 x 7 x 2-inch pan. Blend cornstarch and 2 tablespoons cold water; add to sauce. Cook and stir until bubbly; pour over tortillas. Bake uncovered at 350° for 20 minutes. Sprinkle with cheese. Bake 2 to 3 minutes.
Chill milk until icy cold. Dissolve Jell-O in hot water and chill until partly set. Whip until fluffy. Stir in juices and sugar. Whip milk, then fold into Jell-O mixture. Combine crumbs and butter. Spread into a 13 x 9 x 2-inch pan. Pour Jell-O mixture over crumbs. Refrigerate until firm. Cut into squares.
Soak beans overnight; drain, add cold water and bring to boil. Add soda, stir and drain again. Put all ingredients in bean pot or pot large enough to hold all ingredients. Bake at 350°.
Mix all ingredients in covered casserole dish and bake 1 hour at 400°.
In small bowl, cream butter and sugar. Add extract. Stir in flour and oats. Stir in chocolate raisins. Shape into 2 rolls, each 1 1/2-inches in diameter. Wrap in waxed paper and chill. (Can make drop cookies.) Heat oven to 350°. Cut rolls into 1/4-inch slices and place on ungreased cookie sheet. Bake 10 to 12 minutes. Makes 6 to 7 dozen.
Use 1 cup of warm water to dissolve sugar. Then add rest of water and all other ingredients together in large bowl or pan. Freeze. After frozen, cut into squares and serve in ginger ale or Sprite.
Blend butter and sugar. Add extract, sour cream and eggs. Mix in flour, baking soda and powder. Chill dough 1 to 2 hours, then roll and cut out. Bake at 350° for 10 to 12 minutes. Cool and frost with Oriental Frosting.
In a saucepan, heat butter and sugar on medium heat. Add water and continue cooking until sauce comes to a full boil. Cook 10 minutes, then pour into a 9 x 13 baking dish. Cool 10 minutes. Place drained peaches on top of sauce and cover with bread slices. Place them close together. Blend together eggs, milk and vanilla and pour over bread. Cover pan and refrigerate overnight. Bake in a 350° oven for 40 minutes. If mixture is browning too quickly, loosely cover with aluminum foil the last 10 or 15 minutes.
Break angel food cake into small pieces and spread in 9 x 13-inch cake pan or glass dish. Spread strawberries over cake. Mix Jell-O with 3 cups boiling water; stir well and pour over cake. Let set in refrigerator for several hours. Put Cool Whip over cake.
Preheat oven to 375°. Pare and cook chopped potatoes in water for 20 minutes; mash with a little milk and salt to taste. Put aside. Brown hamburg pieces in a 10-inch skillet; drain off fat. In a 2-quart casserole pan, layer browned hamburg, then corn, then mashed potatoes. Bake in oven until bubbly and potatoes are lightly browned.
Tie spices in white muslin and place in cold water. Boil. If water wastes away, add enough so as to leave 1/2 pint when done. Add vinegar and pour over eggs. Put in as many eggs as the mixture will cover. When the eggs are used, the same liquid will do another batch or, after hard boiling eggs and removing shell, place eggs in a jar of beet pickle juice and the white will become red. Cut in two to serve.
Combine pudding and cold milk. Stir until thickened. Add Cool Whip. Stir until mixed. Line bowl with vanilla wafers and bananas, sliced. Pour some of pudding over this layer. Continue until all ingredients are used.
Slightly cook broccoli, then drain; set aside. Mix together soup, mayonnaise, lemon juice, pimentos, mushrooms and almonds.
Mix first 2 ingredients and bring to a rolling boil. Turn burner off and add peanut butter. Toss cornflakes into mixture and mix well. Drop by tablespoon onto waxed paper and cool.
Preheat pan to medium heat. Melt butter; saute leek and garlic. Add mushrooms; simmer for 4 to 5 minutes. Add tomato; sprinkle with seasonings and simmer until liquid evaporates. Add peas, pepper, spinach, basil and thyme; remove from heat. Add bread crumbs and Parmesan cheese; allow to cool. Heat oven to 375°. Form patties; refrigerate until ready to use. Toast bread and place patties on toasted bread. Heat 2 to 3 minutes. Add cheese until lightly melted.
Mix together 1/3 c. oil, 1/2 c. sugar, 1 large beaten egg. Add, mixing well, 2 cups quick oats, 1 1/2 tsp. baking powder, 1/2 tsp. salt, 3/4 c. milk. Pour into greased pan. Bake at 325° for about 1 hour (30 minutes). Makes a delicious breakfast for adults as well as children.
Heat milk in shallow pan until almost boiling, then add fish and simmer fish until flaky to fork. Remove from heat. Carefully transfer fish to a heated platter and keep warm. Reserve the milk.
In skillet cook meat, onion	and pepper until brown. Add remaining ingredients; cover and simmer 25 to 30 minutes or until macaroni is tender.
Butter a 13 x 9-inch pan. Put all ingredients except vanilla in a heavy pot. Cook over medium heat, stir until it comes to a boil. Cook until 244°, remove from heat, stir in vanilla and pour into pan. Keep refrigerated.
Mix sugar, flour and cocoa. Mix egg yolks and milk. Add to dry mixture. Add melted butter and vanilla. Bake in an unbaked pie shell at 400° for 10 minutes. Reduce heat to 325° and bake until set. If desired, top with Cool Whip.
Mix cream cheese, powdered sugar and Cool Whip together until smooth. Pour into graham pie crust and smooth mix in pie crust. Top with cherry pie filling and then chill.
Mix together boiling water, oatmeal and raisins. Let stand about 15 to 20 minutes. In large bowl cream together 1 cup white sugar, 1 cup brown sugar and 1 stick margarine. Then add eggs; blend well. Add the raisin-oatmeal mixture, flour, cinnamon, salt, soda, vanilla and nuts. Mix well. Bake in greased 9 x 13-inch pan for 35 to 45 minutes at 350°. Cool.
In a covered pan, steam whole squash in salted water until tender. Drain and cool. Cut lengthwise. Scoop out and discard seed portion. Arrange shells in baking dish. Salt and pepper shells lightly. Saute onion in butter. Add remaining ingredients; toss well. Fill shells with mixture. Bake at 400° for 20 minutes or until crumbs are brown and squash is translucent. Freezes well.
Mix sugar, oil, egg substitute and pumpkin together. In a large bowl, combine flour, pumpkin spice, baking soda and salt. Make a well in the dry ingredients and pour in pumpkin mixture. Mix until just moistened. Stir in cranberries. Divide batter among 2 greased and floured loaf pans. Bake at 350° for 1 hour or until toothpick comes out clean.
Brown meat, add peppers and saute, add soup and spices simmer. Cook noodles per package instructions. Grease 9x13 pan. Pour in noodles, cover with meat sauce, then mushrooms and cheeses. Bake covered 35 min. at 350 degrees. Then bake uncovered for 10 min. more. Serves 6.
Cream shortening and sugars in large bowl until light and fluffy. Add eggs and vanilla; beat well. Add dry ingredients gradually to creamed ingredients. Mix well. Fold in oatmeal and coconut. Drop by teaspoonfuls onto greased cookie sheets. Bake at 325° for 12 to 15 minutes. Makes 8 dozen.
Preheat oven to 350°. Coat a 9-inch glass pie plate with nonstick spray. Steam broccoli for 5 minutes or until tender-crisp; drain well. Set aside. Put eggs, Parmesan cheese, milk, Cheddar cheese and cayenne in a blender and blend until smooth. Saute onions in margarine. Place onions in prepared pie plate. Add reserved broccoli and pour egg mixture over all. Bake for 20 minutes or until a knife inserted halfway between center and outer edge comes out clean. Let stand for 5 minutes before serving. Yields 4 to 6 servings.
Combine all ingredients except flour and milk in a large saucepan. Simmer until vegetables are tender. Blend flour and milk. Gently stir in mix and simmer until thickened.
Cook meat with garlic salt, salt and pepper. Saute onion lightly. Add to meat. Cook rice according to package directions and add to tomato juice, then add hot meat mixture. Place in greased 2-quart casserole dish and top with cheese. Bake at 450° until bubbling.
Pour shortening into roaster.	Place steak into roaster. Combine flour, salt and pepper. Pour over steak.	Slice onion on top of steak. Pour tomato sauce on top and water. Cover roaster and bake at 300° until tender.
Place roast in large, heavy pan and cover with water. Then add chopped onion, coffee and Worcestershire sauce. Bring to a boil; cover and reduce heat. Check regularly and add water as needed. Cook until fork-tender. Add potatoes, carrots and more onion, if desired. Add salt and pepper and noodles. Cook until veggies are tender. Coffee is a good tenderizer so a chuck roast can be used.
Mix potatoes, sugar, salt, eggs, 1/4 cup margarine, milk, vanilla, cinnamon and pineapple. Grease a 3-quart casserole and fill with mixture. Combine brown sugar, flour, pecans and remaining 1/4 cup margarine. Sprinkle on top of sweet potatoes. Bake, uncovered, 30 minutes at 350°. Serves 6.
Grind or chop tomatoes and peppers; add 1/2 cup salt. Place in cloth bag, let drop overnight. Grind cabbage, onions and apples. Mix with drained tomatoes and peppers. Combine 2 cups sugar, 1 quart vinegar, 2 tablespoons pickling spice (tied in bag). Bring to a boil. Add vegetables and boil 15 minutes or until all vegetables have changed color. Pack into jars; seal. Makes about 20 to 25 pints.
Mix all ingredients together. Can be fried in cakes or put in muffin tins and baked at 350° for about 20 minutes.
In large mixing bowl, combine cream cheese and peanut butter; beat with electric mixer until combined. Add powdered sugar and milk, beat until combined. Fold in whipped topping. Spoon into pie shell. Cover and chill in freezer for 5 minutes. Remove and spread with Chocolate Glaze. Refrigerate.
Cut butter into sugar. Add eggs and mix well. Blend in vanilla and cream. Add and stir in dry ingredients. Add chopped apples and mix well. Pour into greased loaf pans. Bake 1 hour at 350°.
Cream butter and sugar together. Add eggs, one at a time. Add flour all at once. Beat well. Add flavoring. Pour batter into greased Bundt cake pan. Bake at 325° for 1 hour or until done. Cool 10 minutes before removing from pan.
In a large bowl, beat eggs well; add sugars and shortening. Add remaining ingredients. Drop by teaspoons full on baking sheet. Bake at 350°F for 10-12 minutes.
Put everything in large pot. Cover and cook until vegetables are tender. Season to taste. Longer you cook it, the better it is.
Toss first five ingredients gently and sprinkle with crushed corn chips. Add dressing and mix well. Serves 12 to 16.
Combine sour cream, lemon juice, Worcestershire, celery salt, salt, paprika, garlic and pepper in large bowl. Add chicken to mixture, coating well. Cover and refrigerate overnight.
Soak cabbage 1 hour, all covered in cold water. Drain cabbage and cook it covered with other ingredients, except vinegar and the sugar. Cook until tender. Add vinegar and sugar and cook 15 minutes more.
Mix all ingredients together. Bake in a greased and floured pound cake pan at 325° for 1 hour and 10 minutes.
Cook and drain beef/pork; add shrimp. Combine all other ingredients and mix thoroughly. Place mixture in egg roll wrapper and roll. Fry in deep fat until brown. Serve with sweet and sour sauce or hot mustard.
Melt butter and chocolate in a large bowl. Add sugar. Beat in eggs. Add flour, baking powder, vanilla, salt, marshmallows and put 1/2 cup of chocolate chips on top. Bake in a 9 x 13-inch pan that has been generously greased. Bake at 350° for 40 minutes.