HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium sized bowl, mix together flour, baking powder and salt; set aside. Beat egg whites until frothy. Add sugar and continue to beat until stiff. Add yolks, one at a time and incorporate well. Slowly add flour mixture, alternately, with milk; beat until mixed well. Add vanilla. Pour batter into 3 greased and floured 8-inch round layer pans. Bake at 375° for approximately 25 to 30 minutes or until cake tester comes out clean. Cool cake; remove from pans and set aside. Do not wash pans; you will need them in a minute. Then combine Carnation milk, Eagle Brand milk and whipping cream. Place cooled cake rounds back in pans and pour 1/3 of the milk mixture onto each layer. Cover and refrigerate for 1 to 2 hours, making sure all milk is absorbed.
Split cake into 3 layers. Place bottom layer on serving plate; spread with 1 cup blueberry filling. Add second layer of cake; spread with 1 cup strawberry or cherry filling. Top with third layer of cake. Frost top and sides of cake with whipped topping. Chill. Slice and serve with remaining pie filling. Serves 6 to 8.
Sift flour with baking powder, sugar and salt. Add corn meal and mix. Melt shortening in skillet. Combine beaten egg, milk and melted shortening. Add flour mixture and blend. Pour into hot greased iron skillet. Bake in hot oven at 400° for 25 to 30 minutes.
Place 1/2 cup pecans and 1/2 cup fudge topping into bottom of pie crust. Spoon ice cream that has been blended with the coffee flavored liqueur and 1/2 cup whipped cream into pie crust. Freeze for 4 hours. Remove from freezer 15 minutes before serving. Top each piece with remaining whipped cream, pecans and fudge topping.
Cook cake by box directions. When done, poke holes in cake. The end of a wooden spoon works good. Pour milk and fudge over cake. Put in refrigerator to cool. Cover with Cool Whip and sprinkle with candy.
Heat oil until nearly smoking. Add meat (don't crowd) and brown quickly. Remove and drain on paper towel. Reduce heat. Add onion, garlic and bell pepper. Cook 2 minutes. Add tomatoes, stock and vermouth. Bring to a boil, reduce heat and simmer. Add herbs and mushrooms. Cover and cook for 1 hour. Serve plain or with rice/pasta. Serves 4 people.
Cut elephant into bite-size pieces. (This takes approximately 4 months.) Cook over kerosene fire at 525° until tender (about 5 months). Add salt and pepper and cover with brown gravy. This will serve 3,800 people. If more are expected, add 2 rabbits. Do this only if absolutely necessary, as most people do not like to find hare in their stew.
Line casserole dish with chipped beef. Top with chicken. Mix sour cream and soup; spread over chicken. Bake, uncovered, for 2 hours at 250°.
Scald milk and add 1 cup warm water and 2 tablespoons of yeast. Mix in 4 1/2 cups flour, enough to make a gooey dough. Add sunflower seeds. Bake at 375° for 40 to 45 minutes.
Mix all ingredients; pour into casserole dish. Bake at 350° for 45 minutes.
Grease a 9 x 13 inch pan. Cook sausage and cut into bite-size pieces. Mix together the eggs, mustard and 1-3/4 c. milk; set aside. Layer bread cubes, sausage, grated cheese and chilies in pan. Pour egg mixture over the top. Mix soup with 1/2 c. milk and spread over the top. Refrigerate overnight. Bake at 300° for 1 hour or until set.
Line 9 x 13-inch pan with broken taco shells or chips. Cover with meat, browned with the taco seasoning mix added. Next, layer the kidney beans or refried beans. Sprinkle with cheese.
Mix ahead and let stand 1 hour. Bake 1 hour at 350°.
Pick over crab meat, removing any shell. Mix melted butter with dill, Tabasco, Worcestershire and lemon juice. Place crab meat in a 2-quart casserole dish; pour seasoned butter mixture over all. Top with stuffing and dot with butter. Bake at 325° for 35 to 40 minutes.
Roll apples in sugar and cinnamon. Dot apples with a tablespoon and a half of butter. Place apple mixture into deep-dish pie crust.
Preheat oven to 325°. Melt butter or margarine in 9 x 9-inch cake pan. In mixing bowl, combine 3/4 cup sugar, flour, baking powder, salt and milk; pour over melted shortening but do not stir. Add almond extract to cherries and pour cherries and juice over flour mixture. Do not stir. Sprinkle 1/4 cup sugar over cherries. Bake until done, about 45 minutes.
Drain pears and save 1 cup of the juice; put juice in a small saucepan and heat until boiling. Dissolve Jell-O in it. In blender, put water and cubed cream cheese; blend on high until creamy. Add pears and Jell-O and blend. Pour into serving bowl and add Cool Whip. Blend in. Chill several hours or overnight.
Boil sugar, cocoa, butter, salt and milk for 2 minutes. Remove from heat and add oatmeal, peanut butter, vanilla and marshmallow cream. Drop by spoonful on waxed paper. Cool.
Crumble all of these ingredients together and pour in the chicken broth. The secret of good dressing is plenty of broth. Cook in 450° oven for about 35 minutes. Debone chicken and set to the side. Best to not place chicken on top during baking. It will stay good for several days just plain.
Heat skillet to between low and medium with olive oil 1/4-inch deep. Pound chicken breasts until very thin. Dip in egg, then dip into the bread crumbs. Fry in the olive oil for 1 to 2 minutes. Season with Old Bay seasoning. Cooking time will depend on how thin the breasts are pounded.
Mix first 4 ingredients with pastry blender. Combine next 3 ingredients and add to flour mixture. Chill dough for at least 15 minutes. Makes two 9-inch pies and 1 single crust.
Sift dry ingredients. Add others and beat all together well. Cook on hot griddle until golden brown.
Combine onion, garlic, and Whiskey in a 3 qt. pot. Saute several minutes. Remove from heat and light mixture, flame for 20 seconds. Add remaining ingredients and bring to a boil. Simmer 20-25 minutes, stirring constantly. Run sauce throughy a medium strainer to remove onion and garlic bits if you prefer a smoother sauce. Cool and enjoy on any kind of meat. Makes about 4 cups.
Boil broccoli for 5 minutes, then drain. Mix in remaining ingredients. Put in casserole dish and bake for 1 hour. Top with Ritz crackers before baking.
Use a 2-quart casserole. Put drained pineapple in bottom of dish. Mix flour, sugar and cheese and put on top of pineapple. Then put on Ritz crackers and pour melted butter over crackers. Preheat oven to 350°. Bake 30 minutes.
Cook chicken, then pick chicken off bones. Prepare cornbread stuffing as directed on package using chicken broth. Spread stuffing in a 13 x 9-inch pan. Mix the two soups, adding just enough water or broth to make mixture spreadable. Stir in chicken. Alternate layers of stuffing and chicken mixture. Sprinkle stuffing over top. Bake at 350° for 20 to 25 minutes or until brown.
Saute salt pork; add olive oil, minced garlic, rosemary leaves, salt and pepper. Cook until well blended. Put on roast. Bake at 350° until done according to size of roast. Remove and add potatoes, which have been cut lengthwise (1 medium potato about 5 cuts). Put back into oven and cook about 20 minutes. Add some water if necessary. Potatoes will turn brown. Bon appetit!
You should mix this in and let it stand out of the refrigerator for 8 to 12 hours, uncovered. The mixture will be very bubbly and if you listen carefully, you can hear it sizzling. Take out one cup to make bread and return remaining starter to refrigerator. Keep in refrigerator 3 to 5 days, then resume feeding again. If you do not plan to make bread after feeding the starter, just share a cup with a friend. They can put it in the refrigerator for a few hours, feed it and then make their own bread.
Saute onion and celery in butter. Cook broccoli by package directions. Mix all ingredients and bake for 30 minutes at 325°. Serves about 8 people.
Melt chocolate in double boiler. Remove from boiling water; add sugar and water. Beat well after each addition. Add butter, 1/3 at a time, beating thoroughly after each addition.
Cream sugar, butter and Crisco. Add eggs, one at a time. Combine flour and baking powder; add to butter mixture alternately with milk. Add flavoring. Pour into greased and floured pan. Set in cold oven. Set temperature at 325° and bake for 1 1/2 hours.
Drain peas and carrots. Heat peas, carrots and margarine. Add just enough milk to cover peas and carrots; season with a dash of salt and pepper. Let mixture simmer (don't boil); add a pinch of granulated sugar. Remove from heat; add cornstarch and thicken to desired consistency. Enjoy.
Place ham in a little oil and cook over low heat. Remove ham and add boiling water and coffee to drippings. Cook 10 minutes. Eat with hot biscuits and you will think you are back on the farm.
Cook macaroni. In same pan, add at the last 5 minutes of cooking the carrots and broccoli. Drain. Combine remaining ingredients; stir into pasta mixture. Bake at 350° for 20 minutes, or until cheese melts. Serves 5 to 6.
Let spinach thaw in carton and squeeze water out. Mix well with all ingredients. Serve as a dip or stuff tomatoes. (Take a round loaf of bread. Cut the center out and place dip in middle, using the cut up bread with the dip.)
Dissolve yeast in lukewarm water. Add sugar, salt and shortening to hot milk. Cool to lukewarm. Add yeast and flour. Beat well. Cover. Let rise until double in bulk. Roll dough to 1/2-inch thickness, cut with a biscuit cutter. Cruse through the middle with the dull edge of knife. Brush with melted butter and fold. Press tightly. Place on greased biscuit pans. Cover to rise until light. Bake. Just before removing rolls from the oven brush tops with melted butter.
Mix all together in bowl and form into patties, then fry in vegetable oil until lightly brown. Turn once. Can be formed into salmon loaf as well.
Cook beef and onion in butter until meat is lightly browned. Add mushrooms, including liquid, water, gravy mix and paprika. Simmer 5 minutes, stirring occasionally. Stir in sour cream. Heat, but do not boil. Garnish with parsley flakes. Serve over rice or noodles.
Mix together flour, sugar and oats. Work in softened butter until mixture is crumbly. Press 1/2 evenly into bottom of an 8 x 8-inch pan. Spread evenly with jam. Press remaining mixture over jam, covering completely. Bake at 325° for 40 to 45 minutes. Cool and slice into squares.
Mix in blender chicken soup, mushroom soup, chicken broth, Ro-Tel tomatoes, chili powder and salt and pepper. Butter a casserole. Put in a layer of chicken, tortillas, bell pepper, onion and cheese. Pour half the sauce on top. Repeat another layer of each, saving some cheese for on top. Bake at 350° for 1 hour.
Mix ground beef, bread crumbs, milk, salt and pepper in bowl. Make into patties and brown lightly. Mix remaining ingredients together and pour mixture over browned patties. Bake at 300° for one hour.
Drain beans. Mix separately the remaining ingredients. Combine and add beans. Chill before serving.
Combine first 3 ingredients and mix well. Press firmly on bottom and sides of a buttered 9-inch pie plate. Spread ice cream over crust. Cover and freeze overnight. To serve, drizzle with chocolate and sprinkle with peanuts.
Combine flour, cornmeal, baking powder, baking soda and salt in large bowl. Add buttermilk, eggs, picante sauce and butter. Stir just until ingredients are blended. Pour into well-greased 8-inch square baking pan. Bake at 425° for 25 to 30 minutes or until golden brown. Makes 6 to 8 servings.
Mix the first 5 ingredients and set aside. Sift together the flour, soda, salt and spices. Use 1/4 cup flour mixture to dredge raisins and nuts. Add flour mixture to sweet potato mixture and mix well. Grease and flour four 1-pound coffee cans. Divide mixture evenly in cans. Bake at 290° to 300° for 2 hours or until done.
Using a cookie sheet or similar sheet pan, unroll crescent rolls and lay dough side by side, overlapping dough and covering bottom of pan. Bake at 350° for 10 minutes.
Poke holes in warm cake with toothpicks or fork. Mix juice of 2 lemons with powdered sugar. Pour over warm cake.
Cream together sugar and butter. Mix in sour cream and eggs. In a separate bowl, mix dry ingredients together. Add flour mixture to batter and mix well. Drop by teaspoons on cookie sheet. Bake for 20 minutes at 350°. Remove from oven to wire racks to cool slightly.
Combine all ingredients in a large punch bowl. Let chill for at least 2 hours before serving. Makes about 50 servings.
Melt butter. Add brown sugar. Boil over low heat 2 minutes, stirring constantly. Stir in milk; bring to boil, stirring constantly. Cool to lukewarm. Gradually add powdered sugar and beat on high until thick enough to spread. If too thick, add a few drops of water. Wonderful on spice or butter pecan cake.
Cover 2 cookie sheets with foil. Cut chicken into 1-inch pieces. Mix crumbs, cheese and seasonings. Dip chicken pieces into melted butter, then into crumb mixture. Place chicken pieces about 1/2-inch apart on cookie sheets. Bake uncovered until golden brown, 20 to 25 minutes. Makes about 72 appetizers.
Put syrup and sugar into saucepan; heat until sugar dissolves, then add vinegar. Continue boiling, without stirring, until it reaches 260° (hard ball stage). Add butter and continue cooking to 270° (soft crack stage). Remove from heat.
Place eggs in buttered casserole and season to taste. Cook sausage; drain and sprinkle over eggs. Pour sour cream over sausage. Combine crumbs and cheese. Sprinkle over casserole. Place in oven to heat thoroughly and brown top under broiler. Serves 6.
Mix all ingredients well. Pour into 9 x 13-inch greased pan. Bake at 325° for 30 minutes or until done. When cool, cut into squares.
Sift together flour, baking powder and salt. Mix shortening, hot water, lemon juice and egg yolk well and stir into flour mixture. Chill.
In a large skillet over medium heat, warm the roast beef. Separate the slices and "drape" them around the pan. When warm, add the gravy, Worcestershire and salt. Cook and stir, blending well and coating the meat as much as possible. Add the sherry and cook for 1 to 2 minutes. Then add the tomatoes, onion, mushrooms, peas and carrots. Cover and simmer for about 5 minutes. Serve hot with garlic bread.
Place oil and garlic in a medium saute pan. Cook over medium-low heat until garlic is soft and light golden brown. Stir frequently to prevent sticking. Add tomatoes and their juice, salt and pepper and bouillon cube. Cook until a sauce forms.
Heat milk. Beat eggs until light colored. Sift sugar with flour. Gradually add eggs. Add egg mixture to hot milk while stirring constantly. When spoon is coated and mixture slightly thickened, remove from heat. Add vanilla. To make larger and richer, add 1 large can Pet milk with a little more sugar. This mixture will burn or boil over easily if vessel is not large enough. Use medium heat. Pour custard in ice cream freezer and let the men turn the freezer handle.
Mix artichoke, crab meat, chopped olives and seasonings. Use enough oil to coat ingredients and 1/4 as much lemon juice. Chill and serve.
Preheat oven to 350°. Remove skin from baked sweet potatoes and place in large bowl. Add orange juice concentrate, orange zest, brown sugar, lemon juice and Molly McButter and mix. Fold in marshmallows. Bake in casserole sprayed with nonstick cooking spray at 350° for 25 to 35 minutes. Recipe makes 6 servings. Fat-free.
Blend ingredients in large bowl. Pour into unbaked pie shell. Bake 40 to 45 minutes at 375°.
Layer all ingredients in order given. Chill overnight or at least 2 hours. Toss before serving.
Mix together in large bowl with electric beater. Bake at 350° for about 35 minutes.
Cream together first 2 ingredients. Add confectioners sugar and salt. Combine vanilla and coconut. Let sit to slightly harden. Roll in cinnamon. Refrigerate after rolled into balls.
Mix all ingredients together except cheese. Press half of mixture into a casserole dish. Put cheese on top and press the other half of meat on top of cheese. Bake at 350° for one hour.
Cook vegetables until done. Mix mayonnaise, cheese and butter; pour over vegetables. Crumble Ritz crackers on top. Bake in a 350° oven for 30 to 40 minutes.
Peel onions and slice into thin rings. Saute in margarine until limp (opaque). Put half of sauteed onions in a 1 1/2-quart casserole dish. Cover with Parmesan cheese and then with crushed crackers. Repeat layers. Bake at 325° for 30 minutes (golden brown).
Pour yogurt into small mixing bowl. Add the applesauce and granola or nuts. Shake in the cinnamon. Mix well. Spoon half the mixture into each cup. Put popsicle stick in the middle of each cup, standing up. Place cups in freezer for at least 2 hours. Peel off paper cups and share with a friend.
Brown hamburg, not fried, and 1 onion, chopped. Cook spaghetti. Cut cabbage longways as thin as possible to resemble spaghetti. Put chopped second onion in pan; don't fry. Lay sliced cabbage on top. Lower heat; add parsley. Stir to coat with oil. When cabbage is tender, add cooked drained spaghetti. Stir to coat. Let cook for 5 to 10 minutes. Stir often over low heat. Serve with Parmesan cheese.
Beat eggs and sugar together; add oil and vanilla. Stir well. Add flour, soda, baking powder, salt and cinnamon. Blend and add zucchini and nuts. Bake at 350° for 1 hour (325° if glass pans) in greased and floured pans. Makes 2 loaves or 1 Bundt pan.
Heat oil in a large heavy saucepan over moderately high heat (275°). Add sausage and cook until lightly browned, stirring occasionally. Add onion and garlic; cook until tender. Reduce heat to moderately low (225°). Add tomatoes, tomato paste, water, bay leaf, beef bouillon cube, oregano, basil, salt and pepper. Cover and cook for two hours, stirring occasionally. Add additional water if sauce becomes too thick. Discard bay leaf. Viola! Italian Sauce La Roma.
Preheat oven to 350°. Grease and flour 3 loaf pans. Combine oil, eggs, water	and pumpkin. Sift together into mixing bowl, flour, salt, nutmeg, baking powder, cinnamon and sugar. Make a well in the center and add the pumpkin mixture and blend in the dry ingredients until mixture is moist. Stir in raisins and nuts.	Turn in baking pans and bake for 1 hour at 350°.
Beat eggs with fork in large bowl. Stir in cake mix, extract, oil and cherries (get all juice from can with 2 Tbsp. water). Bake in greased, floured 9x13 pan for 25-30 minutes at 350°.
Cover carrots with water (salted, if desired). Boil 10 minutes; drain. Mix remaining ingredients well and pour over carrots. Toss, cover and let stand overnight.
In a mixing bowl beat eggs; add sugar then butter. Stir. Add evaporated milk, water and vanilla, stir. Pour mixture into a buttered 1 1/2 - 2 quart casserole dish. Place broken pieces of bread over mixture; sprinkle top with cinnamon and sugar. Place casserole dish into another pan with 1 1/2 inches of hot water. Bake for one hour at 350°.	Delicious!
Heat oven to 350°. Line muffin tins with paper baking cups. Mix flour, oats, baking powder, cinnamon and salt in a large bowl. Whisk eggs and oil in another bowl until creamy. Whisk in sugar and vanilla. Stir in apple, cranberries and raisins. Pour over dry ingredients. Fold in just until dry ingredients are moistened (mixture wil be very thick). Spoon batter into muffin cups. Bake 20 to 25 minutes until golden.
Prepare cake mix according to box instructions. Pour half of this mixture into a greased 9 x 13-inch pan. (Don't flour pan.) This is the crust. Bake for 10 to 15 minutes at 350°. Meanwhile, melt caramels with margarine and milk. Pour over baked crust. Sprinkle chocolate chips and nuts over caramel mixture. Spread remaining batter over top. Bake for 15 minutes at 350°, then bake for 5 minutes at 325°.
Combine first 3 ingredients. Shape into 3/4-inch balls. Place on ungreased cookie sheet. Bake at 350° for 10 minutes. Immediately press a chocolate kiss in the center of each cookie. Remove to wire racks to cool. Yields about 3 dozen.
Drain all beans. Preheat oven to 350°. Fry bacon until crisp. Remove from skillet, crumble and set aside. Drain all but about 2 tablespoons drippings from skillet. Add sugar, vinegar, salt and mustard; simmer uncovered 10 minutes.
Mix flour, baking powder and salt. Beat eggs, sugar and vanilla until lemon color with mixer, then add flour mixture. Blend only until mixed. Spread evenly in a greased wax paper covered 9 x 13-inch cookie sheet. Bake 12 to 15 minutes. Loosen cake carefully from paper and put on a powdered sugar towel and roll up. Add jelly after cooled and slice.
Preheat oven to 325°. Combine first three ingredients in boiler; add water. Bring to a boil, stirring constantly. Cook 2 minutes or until mixture is clear and thickens. Stir small amount of mixture into beaten egg yolks. Stir egg yolks into hot mixture. Cook on low heat for 3 minutes. Stir in 1/3 cup fresh lemon juice, oleo and grated lemon. Pour into pie shell.
Lightly brown the mushroom and onion in 2 tablespoons butter. Place in an oiled casserole dish. Add the turkey, rice, almonds, salt and pepper. Stir in the cream and chicken broth. Cover and bake in a preheated 350° oven for 1 1/4 hours. Remove cover, sprinkle with Parmesan cheese and dot with the remaining butter. Increase the oven temperature to 450° and bake for an additional 5 to 10 minutes.
Fry strips of bacon and remove from pan. Brown onion in fat and add tomatoes and salt. When thoroughly hot, add rice and cook slowly until rice is done. Extra good if you break up bacon strips and add just before serving.
Freeze carnation milk to mesh state. Pour boiling water over jello an lemon juice. Stir good, let cool. Mix sugar, cream cheese and vanilla. Mix cinnamon crisp with melted butter and line pan with crisp mixture. Whip carnation milk. Blend together milk, jello and cream cheese mixtures. When mixed together good pour over crisp and chill in refrigerator over night.
Combine cooked carrots and margarine in blender. Mix all dry ingredients together. Mix together all ingredients, adding the vanilla extract, in blender or food processor. Pour into lightly greased 1-quart baking dish. Place baking dish in another pan with water to help steam carrots as they bake. Bake at 350° for 45 minutes.
In medium bowl, stir together cream cheese and American cheese. Spread about 1 tablespoon cheese mixture on each piece of bologna. Place 2 pickles on bologna slices. Roll. Refrigerate for at least an hour to chill. Cut each bologna slice into 3/4 slices. Yield: 40.
Preheat oven to 400°. Lightly grease a 10 x 1 1/2-inch pie plate.
If you choose not to sift flour, use 4 tablespoons shortening instead of 3.
Preheat oven to 400°. Place potatoes into baking dish. In a small bowl, mix remaining ingredients. Pour over potatoes and stir until potatoes are coated with mixture. Bake, covered, at 400° for 30 minutes or until potatoes are soft.
Cover potatoes with water 2-inches over them. Add onion, crumbled bacon, salt, oleo and pepper. Cook until potatoes are done. Mix meal and flour in 2/3 cup cold water. Stir in potatoes and let simmer while stirring for 5 minutes.
Rinse beans and bring to a boil in enough water to cover by 1 inch. Let stand 1 hour; drain. Cook in the 3 cups water until tender, about 2 hours. Puree 1/2 cup of the beans in a blender; reserve. Saute garlic, onion, parsley, celery and cabbage until wilted in a medium size saucepan. Add beans and all ingredients. Heat and serve hot. Makes 8 servings.
Unroll crescent dough into a rectangle; press into a greased 13x9x2-inch baking pan. Sprinkle with 1 cup pecans, confectioners sugar, cinnamon and nutmeg. Drop preserves over the top.
In a 10-inch skillet, brown meat with 1 teaspoon garlic powder and 2 teaspoons salt until it loses its red color. Drain off fat and put into a 2-quart casserole dish (oval heats more evenly than round). Cook potatoes in boiling water with 2 teaspoons salt until barely fork-tender, 5 to 9 minutes depending on stove. Drain and put on top of meat in casserole. Saute onion and green pepper in 1 tablespoon fat from heat, about 5 minutes or until tender. Add thawed green beans. Add tomato soup, water, brown sugar, Worcestershire sauce, 1 teaspoon garlic powder and black pepper to taste.