HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream margarine; add sugars and beat until fluffy. Add egg yolks, water and vanilla; beat well. Add sifted flour, baking powder and soda; mix well. Spread in greased 10 x 14-inch pan. Sprinkle 1 cup chocolate chips over batter. Beat egg whites until they stand in peaks; add 1 cup brown sugar and spread over batter. Bake at 375° for 30 to 35 minutes. Cut in squares while warm.
Mix flour, baking powder, cinnamon and salt together. Mix eggs, sugar, pumpkin and oil. Blend ingredients together, then add raisins and nuts. Pour batter into greased 9 x 12-inch pan. Bake in oven at 350° for 1 to 1 1/2 hours.
Combine all ingredients and bake at 300° for 1 1/2 hours in a greased pan. After first hour, cover with foil to prevent drying.
Mix flour with water for thickening paste. Cook Smokies in sauce on low heat for at least 2 hours; longer if there is plenty of time.
Heat in hot skillet or wok the oil until hot. Add chicken and stir-fry a few minutes. Add garlic, celery, sweet pepper and bean sprouts; toss to coat. Drain pineapple (save juice). Toss pineapple with chicken-vegetables until mixed. In a bowl, mix pineapple juice, vinegar, ginger, salt and pepper to taste. Mix all ingredients. Serve with rice, if desired. Serves 4.
Mix ingredients together. Cut muffins in quarters. Spread topping. Bake for 15 to 20 minutes at 350°. Muffins should be crisp on the bottom.
Cook beans in salted water until tender. Drain and save 1 cup of the liquid. Fry bacon until crisp. Break into coarse pieces and add to beans. Brown the flour in bacon drippings. Add slowly the liquid from the beans, also the vinegar, sugar, salt and pepper, stirring constantly, until smooth. Add beans and simmer a few minutes. Serve with roast.
Let Jell-O, sugar, lemon juice and boiling water set until light jelling and then whip. Whip Carnation milk (ice cold); whip Jell-O and milk separate, then together. Put in cracker crust. Sprinkle graham cracker crumbs on the top. Keep refrigerated.
Sift together flour, baking powder and salt. Beat eggs well. Add melted chocolate and butter; mix well. Add flour. Sprinkle nuts on top. Bake at 350° for 30 minutes.
Mix all ingredients together. Put into lightly greased crock pot. Cut thin slices of cheese and put on top. Cook 3-4 hour on low.
Cook bacon until crisp. Remove from pan and crumble. Brown onion in bacon fat. Add flour and brown. Dissolve bouillon cube in boiling water and blend into flour mixture. Season to taste. Add peas; cover and cook until tender, about 20 minutes. Top with crumbled bacon before serving.
Layer first 8 ingredients in order listed in a large salad bowl. Combine mayonnaise, sour cream and salad dressing mix. Mix well. Spread over top of salad, sealing to edge of bowl. Cover tightly and refrigerate for several hours or overnight. "Yum-yum."
Cook dates, margarine, sugar and egg over medium-high heat until thick and frothy (about 5 to 10 minutes). Stir frequently. Remove from heat. Stir in remaining ingredients. When cool enough to handle, drop by teaspoonfuls into 10x sugar and roll into balls. Flavor improves overnight.
Brown meat and onions; drain. Stir tomatoes, tomato sauce and seasoning. Simmer uncovered for 20 minutes. Add beans. Arrange lasagna noodle halves in bottom of baking dish; spread half of the meat mixture and cheese; repeat with remaining noodles, meat and cheese. Cover and bake 15 minutes at 350°. Uncover and place corn chips in border atop of the casserole. Heat 10 minutes uncovered. Serve with lettuce, tomato wedges, corn chips, salsa and sour cream.
Cream margarine and sugar in bowl until light and fluffy. Add eggs and vanilla, beat well. Combine dry ingredients. Stir into creamed mixture. Spread 2/3 in greased 9 x 13-inch pan. Spread filling over oatmeal. Spoon small spoonfuls of oatmeal mixture on top. Bake 25 minutes at 350°.
Spray 8-inch square pan lightly with Pam. Prepare Jell-O as directed. Pour in pan and let set. Slice bananas and place on top of Jell-O. Prepare instant pudding as directed; pour over bananas. Let set 10 minutes in refrigerator. Drain crushed pineapple; place over pudding. Top with whipped NutriWhip.
In medium bowl, mash cream cheese with potato masher. Add can of crushed pineapple (drained), sugar and Cool Whip. Mix and pour into pie crust. Spread to fill pan. Garnish with sliced pineapple. Refrigerate 2 hours. Takes less than 5 minutes preparation time. Serves 6.
Line a pie tin with a very rich biscuit dough, then fill with sliced tomatoes. Add salt and pepper. Then mix cheese, mayonnaise and onion and spread over tomatoes. Bake at 375° for about 30 minutes. Serve hot with sliced cold roast beef or ham and cole slaw.
Dice green onions. Rinse the bag of chopped cabbage; mix together. Crunch Ramen noodles; pour on top of cabbage. Add sunflower seeds and almonds. Toss all together. Mix oil, sugar, vinegar and the 2 (ramen noodle) seasoning packets. Pour on top of the coleslaw, mix. Let sit for 1 hour. When ready to serve, mix again.
Melt cheese in microwave until heated through. Mix together all remaining ingredients in casserole dish. Add cheese and mix again. Bake at 350° for 30 minutes, until bubbly.
Mix first 3 ingredients and cool. Dissolve yeast in warm water. Add to first mixture. Add rest of ingredients and beat for 2 minutes. Let rise until double (about 45 minutes). Stir down and turn into a 1 1/2-quart casserole that has been well-greased. Bake 1 hour at 350°.
Brown steak in butter, reduce heat and cook until done. Remove from fat. Saute onions, garlic and mushrooms. Add flour, catsup, Worcestershire sauce, salt, pepper and bouillon. Simmer 5 minutes. Add sour cream and beef; heat it but don't let sour cream boil.
Mix sugar and vinegar in saucepan and bring to a boil. Let cool. Mix all ingredients together and let stand overnight.
In large pot, heat oil over medium-high heat. Add chopped carrots, diced celery, chopped onion and 1/2 cup chicken broth. Cover and cook until vegetables are very tender, about 15 minutes. Stir in remaining chicken broth and tomatoes, breaking tomatoes up with a spoon. Bring to a boil. Reduce heat to medium; cover and cook 15 minutes. Stir in white and red kidney beans and zucchini. Simmer until zucchini is tender, about 10 minutes. Stir in spinach. Cook until tender, about 3 minutes.
In large skillet, saute onions and garlic in shortening or oil until golden brown. Remove onions. Dredge pieces of steak in seasoned flour. Saute until well browned.
Melt bark in microwave. Mix all ingredients. Spoon out on wax paper and let cool.
Cook broccoli and arrange in dish. Cook chicken and cut up; add to broccoli. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken and broccoli; sprinkle on shredded cheese. Top with bread crumbs and melted butter (mixed together). Bake at 350° about 1/2 hour.
In a heavy pan, heat oil and brown beef cubes evenly. Add all the remaining ingredients. Simmer chili for 1 hour. Add a little flour paste or Masa Harina if chili is too thin. Add more chili powder if you like it spicy.
Brown hamburger meat, celery, pepper and onion; drain. Combine all ingredients together in a large pot and simmer on low for 30 to 40 minutes or cook in crock-pot, if you prefer.
Melt oleo and let cool to room temperature. Beat eggs and add flour and sugars, mixing well. Add cooled oleo and vanilla and beat well. Add chocolate chips and walnuts and pour into pie shell. Bake at 350° for 55 minutes.
Mayonnaise may be substituted for sour cream. Combine all ingredients except sour cream or mayonnaise. Chill 2 or 3 hours. Stir in sour cream just before serving.
Mix Shake 'n Bake, Parmesan cheese and oregano in a bag. Add chicken breasts and shake. Place in baking dish. Bake at 400° for 30 minutes. Take out and pour spaghetti sauce over chicken. Sprinkle Mozzarella cheese on top and bake another 5 minutes.
Mix milk and flour. Cook in saucepan until thick. Add shortening, oleo, sugar and vanilla to flour mixture and beat until light and frothy.
Stir together caraway seed, sugar, onion and kraut. In 6-quart pressure cooker, layer spareribs, sauerkraut mixture, potatoes and carrots. Season with salt. (Cooker should be no more than 2/3 full.) Measure reserved sauerkraut liquid and add water to measure 1 cup. Pour into cooker. Cover; cook about 20 minutes. Makes 4 to 6 servings.
Preheat oven to 425°. Combine ingredients (except pie shell) in large bowl. Pour in shell and bake in oven for 15 minutes. Then reduce to 350° and bake for 35 to 40 minutes. (Knife inserted near edge comes out clean.) Cool. Refrigerate leftovers.
About 45 minutes before dinner, start heating oven to 350°. In a large bowl mix all ingredients except cheese and bread. Spread mixture evenly on cut side of bread. Bake for 35 minutes. Cut cheese slices into thirds. Arrange on top of meat. Bake another 5 minutes or until cheese starts to melt.
Combine all ingredients in three or four large kettles. Cover and cook on medium heat for 2 to 3 hours. Remove the bay leaves before serving. Makes 75 servings.
Pound chicken breasts to an even thickness of 1/3-inch. Do not pound the tenderloins. Grate the yellow zest from the lemons using a fine grater and squeeze the juice from the lemons. Combine the lemon zest and juice with the wine, garlic, shallots, rosemary, oregano, salt and pepper in a glass or stainless steel bowl. Add the chicken breasts and marinate for 2 hours at room temperature or up to 8 hours refrigerated, tightly covered with plastic wrap.
Mix together sugar and flour. Cook margarine, Crisco, water and cocoa together. Boil and pour over sugar and flour mixture. Add buttermilk, eggs and vanilla. Bake at 400° for 20 minutes in sheet cake pan.
In a 3-quart saucepan, bring water or broth to a boil. Add broccoli and onion. Boil 10 to 15 minutes. Add seasonings and cheese. Stir until cheese melts. Add milk, cream and butter. Stir and heat to boiling. Slowly add cold water to flour, stirring until mixture is smooth. Slowly add to soup mixture, stirring rapidly. Cook and stir until soup is thickened. Makes 8 to 10 servings.
Put sugar, water and syrup in pan. Stir while it dissolves over heat. Let boil, without stirring, to a hard ball stage. While syrup is cooking, beat the egg whites. When syrup is ready, pour over the egg whites slowly, beating constantly. Add pecans and flavor; beat until cool and drop by spoonfuls on buttered plate.
Beat egg together with water. Dip venison chops in egg mixture, then coat with bread crumbs. Brown 10 to 15 minutes, on each side. Add cream of mushroom soup thinned with 1/2 soup can of water. Simmer for 35 minutes or until done.
Preheat oven to 350°. Grease bottom only of a 13 x 9-inch pan. Stir brownie mix, eggs, oil and water in a large bowl until well blended. Fold in white chocolate. Spread in greased pan; sprinkle with nuts. Bake for 25 to 28 minutes.
Soften cream cheese and beat to creamy consistency. Stir in pineapple, 1 cup nuts, green pepper, onion and seasoning salt. Chill 1/2 hour. Roll in remaining 1 cup nuts. Chill until ready to serve.
Place vegetables in shallow dish. In small bowl or jar, mix remaining ingredients; pour over vegetables. Cover; refrigerate 6 hours, stirring occasionally.
Blend chickpeas in food processor. Add tahini, lemon juice, salt and garlic powder to taste. Blend until smooth. Garnish with oil on top and parsley. Serve with pita bread as a dip.
Use a platter or small tray. Mix green onions into refried beans. Layer onto platter, follow with layer of olives and layer of guacamole. Add layer of diced tomatoes and layer of Cheddar, Jack or combination of both cheeses. Spoon chile dip over the top. Don't use too much as it makes the consistency too watery. Serve with tortilla chips.
Mix together in 1/2 gallon jar. Cover with Saran for as long as it lasts. (Do not cook.) Shake up two or three times a day as long as they last. They are ready to eat after 3 days. Very good and crisp. This can be doubled, but use a larger container. Saran Wrap keeps lid from rusting.
Wash and dry spareribs. Meanwhile, combine rest of ingredients in a large bowl. Marinate ribs at least 1 hour or overnight. In skillet, wok or Dutch oven, brown ribs in 2 tablespoons oil. When slightly brown, pour the marinade over, reduce heat to a simmer, cover and cook 40 minutes, turning twice during cooking period. When ribs are ready, they should be orangey-brown in color. Serve immediately with rice. Serves 4 to 6.
Mix all ingredients and beat well. Pour into 10-inch buttered and floured tube pan. Bake at 350° for 45 minutes or until done. Serve plain or with whipped topping.
Butter a 9 x 13-inch glass, rectangular baking pan. Add buttered bread to cover bottom and sides of pan, crusts along edge. (Do not break bread slices.) Sprinkle cheese evenly over the bread. Sprinkle crumbled bacon evenly over the cheese. In a separate bowl, beat eggs, salt, pepper, mustard and milk. Pour over bread, cheese and bacon to cover all. Refrigerate overnight (at least 8 hours). Bake at 325° for 1 hour to 1 hour and 15 minutes. Let set 5 to 6 minutes. Serve hot. Serves 10 to 12 people.
Empty soup into casserole. Add milk and stir until well mixed. Add drained tuna. Add 3/4 cup of the potato chips and the cup of peas. Mix. Sprinkle remaining potato chips on top. Bake for 25 minutes at 350°.
Mix the sugar, cream and syrup together and cook to soft ball stage. Add the corn flakes, Rice Krispies and peanuts. Press firmly into cake pan.
Mix all together. Put in medium casserole dish. Crumble 1 cup Ritz crackers, mix with 1/2 stick melted oleo and put on top. Bake at 350° for about 1 hour.
Heat oven to 350°. Grease and flour a 9 x 13-inch pan. Measure flour by dip-level-pour method and by sifting. Stir flour, baking powder and salt in bowl. Add remaining ingredients. Beat until smooth. Bake 25 to 30 minutes. Serve warm, cut in 3-inch squares, with hot vanilla, lemon or nutmeg sauce.
In a large bowl, combine the cabbage, carrot, green pepper and onion. To prepare dressing, stir together mayonnaise or salad dressing, vinegar, sugar, celery seed and salt. Pour the dressing over the cabbage mixture; toss lightly to coat vegetables. Cover and chill. Makes 8 servings.
Mix together condensed milk, egg yolks and grated rind. Beat the egg whites very stiff and add sugar a little at a time, beating it in as for a meringue (reserve for later use). Add lime juice into the milk mixture and stir until thick. Fold this into the beaten whites, blending gently but thoroughly. Turn this into a pre-baked, cooled pie shell and chill for several hours before serving. There is absolutely no cooking of the filling. Can also put filling in parfaits as for Key Lime Mousse and chill.
Heat grill. Mix oil, salt and pepper in a small bowl. Brush on both sides of chicken. Grill chicken 8 to 10 minutes, turning once, until opaque in center. Remove to a cutting board; cool slightly, then cut crosswise in strips. Spread about 1/2 cup of the tomatoes on each bread shell to within 1/2-inch of edges. Top each with chicken and Mozzarella. Grill 2 minutes; cover grill and cook 2 minutes longer or until Mozzarella melts. Top with basil and Parmesan cheese.
Cream butter, crisco & sugar. Add egg yolks beat until creamy. Combine flour, soda & salt. Add alternately with buttermilk. Mix well for 2 minutes, add vanilla. Fold in egg whites (beaten), coconut and pecans. Makes 3 layers in 9 inch pans. Bake 20 to 25 minutes on 350°.
Note: I cook mine in a black skillet. May use other, just be sure it is large enough.
Mix croutons with crumbled sausage. Place in a 13 x 9-inch pan. Sprinkle with chopped onion, then cheese. Combine remaining ingredients and mix well. Pour over cheese. Cover and chill overnight. Remove from refrigerator 15 minutes before baking. Bake uncovered at 350° for 45 minutes.
In large bowl combine beef, onion, bread crumbs, egg, applesauce, salt, pepper and sauce. Shape in loaf pan. Put ketchup and brown sugar on top. Bake at 375° for 50 minutes.
Line a 9-inch pan with crushed corn flakes. Pour salad mixture on top of corn flakes. Top with crushed potato chips. Bake 45 minutes at 350°.
Combine Bisquick, sugar, nutmeg, butter, milk and egg. Beat vigorously with spoon for 1/2 minute. Fill greased muffin tins 2/3 full. Bake at 400° for 15 minutes or until done. Immediately roll in 1/2 cup melted margarine and then in a mixture of 2/3 cup sugar and 1 teaspoon cinnamon. Serve warm.
For each hamburger cookie, spread 1/2 teaspoon icing on flat side of vanilla wafer. Place 1 teaspoon coconut and 1 mint cookie on frosting. Spread flat side of second vanilla wafer with 1/2 teaspoon icing. Place frosting side down on mint cookie. Brush top of "hamburger" with honey; sprinkle with sesame seed. Repeat to make 5 more cookies. Yields 6 cookies.
Beat half and half, eggs and flour. Rinse chiles and split open. Take the seeds out. Grate the cheeses; save for the topping. Make layers of chiles, cheeses and egg mixture. Top with remaining cheese and tomato sauce. Bake at 350° for 1 1/4 hours.
Mix ingredients and pour 1/2 of batter into a thick greased pan. Put on top grated cheese and jalapeno. Pour on rest of batter. Bake at 350° for 45 minutes.
Combine ingredients and freeze in 5 or 7 ounce clear plastic cups. Use microwave to thaw about 30 seconds or take out of freezer about 20 minutes before serving.
Slice cucumber in very thin slices. Cook 7 minutes on medium. Stir twice.
Heat butter to bubbling in saucepan. Do not brown. Put egg yolks, lemon	juice,	salt and cayenne into electric blender container.	Cover and quickly flick motor on and off. Remove cover, turn motor	on high and immediately add the hot butter in a steady stream slowly.	When all the butter is added, turn off motor. Keep sauce warm by setting the container in a saucepan containing 2 inches warm water. Do not let water boil. Makes 3/4 cup or enough to serve 4.
Brown chicken in skillet with oil. Add all but rice; bring to boil. Simmer 30 minutes. Before serving, add rice and heat through. Take out bay leaf and serve. Serves 8.
Combine the first 4 ingredients in bowl. Beat with mixer at high speed, not quite 1 minute, until smooth. Batter should be thick enough to drop by tablespoon onto cookie sheet. If too thin, add more self-rising flour until it will make shaggy looking soft mounds. Remove beaters. Use rubber scraper to streak the dough with 1/4 cup Kraft grated American cheese food.
Mix together crushed pineapple, sugar, salt and lemon juice. When boiling, add cornstarch, which has been mixed with water. Stir constantly until thickened. Cool completely. Beat egg whites until very stiff. Then fold into mixture. Put in baked pie shell and cover with whipped cream and chopped nuts. Chill.
Mix milk, ice cream and pudding mix in a bowl. Pour into an already graham pie crust. Put in fridge for 2 hours. Take out of fridge. Top with Cool Whip and chocolate morsels. Serve immediately. Yummy, yummy, good!
In a large bowl, break up lettuce. Then layer the celery, pepper, onion and peas. Slice the hard-boiled eggs on top. Mix the sugar with the mayonnaise or salad dressing and spread over top of the eggs. Sprinkle the cheddar cheese and bacon on the top of the dressing. Cover.
Coat a large skillet with cooking spray. Cook over medium heat the onion, pepper, celery and garlic. Saute until tender. Stir in beans, tomato, water, chili powder, pepper and hot sauce. Cover and cook 8 to 10 minutes. Place rice in 1-quart casserole and pour bean mixture on top. Sprinkle with cheese and put back in oven until cheese melts.
Boil berries, water and sugar for 5 minutes. Add Jell-O, stir to dissolve. Cool, then add other ingredients. Chill to set, then serve.
Spread cookies on 14-inch pizza pan and bake according to directions until golden brown (about 15 to 20 minutes). Cool completely. Mix cheese and Cool Whip together and spread on the cold cookie layer. Decorate with fruit, starting with the strawberries kiwi, peaches, bananas and blueberries in the middle. Place these fruits in a circle around the pizza. Sprinkle with Fruit Fresh. Refrigerate. Serves many.
Cube toasted bread. Add all other ingredients together with toasted bread, except broth. Pour hot turkey broth over the dry mix. Toss to moisten completely then use to stuff turkey.
Place prepared chicken, vegetables and seasonings in a large soup kettle. Cover with hot water. Cover. Bring to a boil. Turn down to medium low; simmer slowly for 1 to 1 1/2 hours. May have to add 1 more cup water. Remove chicken from broth. Drain broth back in pan. Place chicken on a plate. Put in fridge to cool. Remove skin after cool. Remove meat from bones and return to broth. Bring to boil again. Add noodles. Turn to simmer until noodles are tender. Add 1 tablespoon parsley flakes. Enjoy!
Line casserole with apples and cranberries and sprinkle with 3/4 cup sugar. Melt margarine; add oatmeal, flour, brown sugar and pecans. Mix together and spread on top of apples and cranberries. Bake at 350° for 1 hour. Great at Thanksgiving and Christmas!
Combine flour and sugar in a large bowl. Bring to a boil the butter, Crisco, cocoa and water. Pour over dry ingredients and mix. Add remaining ingredients and blend well. Pour in a 9 x 13-inch pan and bake at 400° for 20 to 30 minutes. Frost.
Combine the first 8 ingredients to make mini meatballs (24 approximately). Bake for 15 minutes in a 350° oven. Pour grease off. Add remaining ingredients. Cook in oven for 1 hour at 350°. Serves 6.
Mix together graham cracker crumbs, 1/2 stick butter and 1/2 cup sugar and pat into a 9 x 12-inch pan.
Melt chocolate over steam of hot water. Mix in peppermint. Hand dip crackers. You may remove excess by scraping on edge of pan. Coated crackers must be placed on wax paper to harden.
Preheat oven to 500°. Spread pizza crust onto large pizza pan. Place cooked egg substitute on crust. Top with mushrooms, cheeses, pepper, onions and meat. Bake for 6 to 8 minutes or until brown and cheese is melted.
Boil sugar, milk and butter in large pan (will boil higher). Stir frequently to keep from burning (medium heat) for 7 to 8 minutes. When mixture has boiled, drop a small amount into cold water. If a small ball forms, remove pan from heat. Add Marshmallow Fluff and peanut butter. Mix well. Spread in a buttered dish. After it hardens, cut into squares.
Brown hamburger with onion; drain off grease. Add all ingredients to hamburger in this order. Serve over wide noodles.
Preheat oven. Mix all ingredients. Shape meat in a loaf (round or long). Bake 1 hour at 350° or approximately until done.
About 45 minutes before serving: Slice onions. Cut potatoes into 2-inch chunks. Remove skin and fat from chicken.
Mix ingredients well. Bake in 300° oven in glass pan for 1 hour. If using a metal pan, bake 40 to 45 minutes.
Take the persimmon pulp that has been run through a colander and add sugar, melted butter, eggs, sour milk with 1/3 teaspoon soda dissolved in it and flour. Bake in a moderate oven. Prepare syrup.
Mix together in a saucepan. We put this on top of homemade ice cream. Makes a big batch.
Place the graham crackers in a single layer on a cookie sheet. Mix the margarine and sugar together and pour over the graham crackers. Sprinkle the pecans on top. Bake at 350° for 12 minutes.
In 10-inch nonstick skillet, heat the oil. Add chicken and cook over medium heat until tender, 2 to 3 minutes each side. Remove chicken from skillet and cut into 1/2-inch cubes. Set aside. In same skillet, combine mushrooms and garlic. Cook over high heat, stirring occasionally, for 1 minute. Sprinkle with flour and stir quickly to combine. Continue to stir. Add chicken broth and milk. Reduce heat to low and let simmer, stirring frequently, until mixture thickens, 2 to 3 minutes. Stir in cheese and pepper. Return chicken to skillet and cook, stirring frequently, until chicken is heated through, 2 to 3 minutes. To serve on serving platter, arrange fettuccine and top with chicken mixture.
Dissolve yeast in water. Melt margarine; add sugar, then beaten egg. Add this to dissolved yeast mixture. Add flour; stir until well mixed. Place in refrigerator in an airtight bowl.