HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together flour and salt. Add buttermilk, cream and yolks. Beat well. Dissolve soda in boiling water. Add to mixture. Beat egg whites until stiff and hold a peak. Fold in beaten egg whites to batter. Put 1/2 teaspoon butter into each cup of the ableskiver pan. Drop spoonful of batter into each cup. When brown, turn with a fork and bake other side. Serve with lots of butter, topped with syrup, fruit or like the Danes, with powdered sugar.
Boil chicken. Cool and tear meat off bones. Set aside. Boil egg noodles and drain. Stir-fry onions, bell peppers and mushrooms in	pan. Add 2 cups chicken broth and 2 cups milk to vegetables. Add flour, a tablespoon at a time, until mixture thickens. Put in	a large, deep Corning Ware bowl and add noodles and chicken. Stir well and add cheese. Stir again and bake in oven at 350° for about 35 to 45 minutes.
Grind first 3 ingredients. Mix together flour, soda, salt and sugar. Add shortening and milk to dry ingredients. Add eggs and milk and beat 2 minutes. Fold orange, raisins, nut mix into batter. Bake in greased and floured pan, 13 x 9-inch, at 350° for 45 minutes.
In a bowl, stir together brown sugar, 1/2 stick butter, crumbs and peanut butter until the mixture is smooth. Chill the mixture, covered, for 1 hour, until it is smooth enough to form into balls. Form with teaspoon and place on lined baking sheet with waxed paper.
Mix all ingredients, adding blueberries last. Bake in muffin pans at 350° for 20-25 minutes.
Grease 13 x 9-inch baking pan. Sprinkle with a little cornmeal in the bottom; set aside. Combine cornmeal with salt, sugar, baking powder, buttermilk and eggs, blending well. Stir in cheese, bell pepper, Tabasco, oil or butter, corn and onion. Turn mixture into prepared pan. Bake at 400° for 35 to 40 minutes or until done. Makes 10 to 12 servings.
Mix dry ingredients; add beer and mix well. Grease a large loaf pan. Add dough to pan then drop pan 6 inches from counter to release air bubbles. Bake in 350° oven for one hour. Cool 15 to 20 minutes, then remove from pan. Fast and easy; great with soup.
Cook small chicken. Save broth. In large skillet, over medium heat, melt margarine. Add mushrooms; cook about 10 minutes. Remove from heat.
In large Pyrex or Corning Ware dish put jello and 1 cup boiling water. Mix well; add crushed pineapple and juice. Place in refrigerator and allow to fully set.
Heat oven to 400°. Place cast-iron frying pan in oven while oven heats. Mix ingredients until well-blended. Take pan from oven and spray with Pam. Pour in batter. Bake at 400° for 15 minutes. Turn cornbread over and bake for 5 more minutes. (This is called "sweating" the cornbread).
Cook the first 5 ingredients until thick, stirring often. Cool completely. Mix in Cool Whip. Fold in apples, pineapple and peanuts.
Mix Italian dressing with warm potatoes. Chill 2 hours. Add remaining ingredients and mix together. Add salt and celery seed to taste. Chill at least 2 hours. Makes 8 servings.
Trim fat from roast. Rub with salt and pepper. Place onion, carrots and celery in bottom of crock-pot. Add 1 cup hot water. Place roast on top of vegetables and pour soy sauce over roast. Cover and turn crock-pot on high until cooking well; turn to low and let cook for 8 to 10 hours, or until desired doneness. (I discard vegetables after cooking.)
Brown meat, spoon off fat. Add next 4 ingredients. Simmer uncovered 30 minutes stirring occasionally. Simmer till noodles done, time on pkg. directions. Drain and rinse noodles. Beat eggs, add rest of everything to eggs except. In a 9 x 13 cake pan layer of noodles, layer of egg mixture,1/2 and layer of meat sauce. Repeat layers till all gone. Bake at 375° for 30 minutes or 45 minutes if mixture is cool.
Mix together. Shape into small meatballs. Place on cookie sheets. Bake at 400° for 12 to 15 minutes.
Sift sugar, flour, soda and salt together; put in bowl. Melt chocolate and butter; add 1 cup boiling water. Add buttermilk and eggs. Mix all ingredients together; pour into greased and floured 9 x 13-inch pan. Bake at 350° for 40 minutes.
Cut up lettuce, tomato and avocado. Crush Doritos. Mix with lettuce, tomato, avocado, French dressing and cheese. Heat hamburger, beans and chili powder. Simmer a short time. Serve over salad. Serves 8.
Cream the shortening and sugar together thoroughly. Add egg and beat well. Blend in applesauce. Sift together the next 8 ingredients. Blend into creamed mixture gradually. Stir in raisins and walnuts. Turn into greased 8 x 8-inch baking pan. Bake at 350° for 50 to 60 minutes. Cool in pan.
Sift flour and salt together. Have butter and eggs at room temperature. Slice orange candy	to 6 to 8 pieces per slice. Flour dates, candy, coconut and nuts with 1 cup of the flour. Put soda in buttermilk; stir. Cream butter and sugar, add eggs one at a	time, add milk mixture and flour mixture alternately. Add vanilla. Fold	in floured mixture. Place in greased brown paper lined and floured tube pan. Bake in a 275° oven for 2 1/2 hours. (May turn up temperature to brown last 10 minutes if needed.)
Cream butter with sugar. Add egg and then cake meal and orange juice. Drop on greased cookie sheet. Make thumbprint in center and fill with nuts or jelly or both. Bake at 350° for 10 minutes.
Use all ingredients as desired. Cook cubed beef until well done and tender. Use meat broth and meat. Cook potatoes, carrots and onions in meat broth. When almost done add tomato juice, tomato paste, salt and pepper. Simmer for 1 hour on medium heat. Stir to keep from sticking.
Mix peaches, margarine and vanilla in a 9 x 13-inch dish. Place in 350° oven to melt margarine. Mix flour, sugar, milk and baking powder together, then add to peach mixture, stirring lightly to mix. Sprinkle cinnamon-sugar on top. Bake at 350° for 45 minutes. Serves 6.
Put initial "starter"* in refrigerator for 3 to 5 days. Feed with first 3 ingredients. Add to starter and mix well. Let stand out of refrigerator all day. Take out one cup of starter to make bread. Return remainder of starter to refrigerator.
Brown ground beef and drain. Crush Doritos and mix all ingredients together. Toss and serve.
Place strawberries in blender. Pour boiling water over tea bags; cover and steep 5 minutes. Remove tea bags and stir in sugar, lemonade and strawberry puree. Chill. Stir in soda before serving.
Mix melted margarine and stuffing. Make 1 layer of crumbs, one of chicken and pour mushroom soup on top. Dilute both cans of soup with chicken broth. Make second layer of crumbs, chicken and cream of celery soup. Sprinkle crumbs on top and bake at 350° for 1 hour.
Sift together first 6 ingredients. Add remaining ingredients and mix well. Spread in well-greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 45 minutes.
Combine all ingredients in large mixer bowl. Blend, then beat at medium speed of electric mixer for 2 minutes. Pour into greased and floured 10-inch tube or Bundt pan. Bake at 350° for 50 to 55 minutes or until cake springs back when lightly pressed. Cool in pan for 15 minutes. Remove from pan; finish cooling on rack. (Good for St. Patrick's Day.)
Bring water almost to a boil (start to see bubbles). Remove from heat and add sugar; stir. Add tea bags and let steep for 20 minutes. Remove tea bags and add thawed juices to tea. Pour into gallon pitcher and add enough water to make 1 gallon. Chill for at least 2 hours; the longer the better.
Place milk and margarine in saucepan over low heat. Sift sugar, flour and cocoa together. Separate eggs. Beat the yolks and add 1/2 cup of milk. Beat and pour into dry ingredients. Pour mixture into saucepan mixture. Stir until thick. Add vanilla. Pour into baked pie crust.
Cream together the shortening and sugars. Mix eggs, flour, baking soda, salt and baking powder into creamed mixture. Add oatmeal, chocolate chips and vanilla. Drop onto cookie sheet by spoonfuls. Bake at 350° until light brown (about 15 minutes). Makes 8 dozen cookies.
Mix all together in small baking pan. Bake at 400° for 20 minutes.
Cream sugar, Crisco and salt in mixer bowl. Add 1 cup boiling water; continue stirring to lukewarm. Add beaten eggs and yeast which has been dissolved in 1/2 cup warm water. Add flour and remaining cup of water alternately, beating well after each addition. Store in refrigerator in large covered bowl. Use as needed. Shape into rolls or any shape. Also makes good cinnamon rolls or doughnuts.
Peel potatoes and slice 1/4-inch thick into 9 x 13-inch pan. Layer with seasonings as you go. Season each layer with salt and pepper and sprinkle lightly with flour. When potatoes are completely layered, pour milk over them to nearly cover them. Bake 45 minutes at 350°. Put sausage on top and cook for 30 minutes more.
Mix well the shortening and flour; add remaining ingredients. Mix well. Will make 5 pie crusts.
Mix all ingredients together in blender and blend 1 to 2 minutes. Pour into buttered 10-inch pie plate. Bake 35 to 40 minutes at 350°.
In large bowl combine flour, sugar, cinnamon, soda, baking powder, salt, oil, vanilla and eggs. Beat at medium speed until well mixed. Stir in zucchini, raisins and 1 cup nuts. Pour into greased 13 x 9 x 2-inch pan. Sprinkle with remaining 1/2 cup nuts. Bake in 350° oven for 50 minutes or until done.
Put first 3 ingredients in pot; bring to a boil for 2 minutes. Let stand 1 hour. Pour off water. Cover with fresh water just to barely cover. Boil gently 1 1/2 hours or until tender. Add onion. Continue cooking until onion is soft. Pour off excess liquid, if any. Mash beans, while hot, and add remaining ingredients. Bake at 350° for 15 minutes with 1/2 cheese on top.
Combine first 5 ingredients and bring to a boil, stirring occasionally. Put 1/2 of this mixture into 1 1/2-quart casserole dish. Layer the rice, tuna and vegetables. Put the rest of the first mixture over the top. If desired, add grated cheese to the top. Bake at 375° for 25 to 30 minutes.
Cream butter, cream cheese and powdered sugar. In another bowl, mix milk, pudding and whipped topping. Combine mixtures. Crush cookies with food processor until very fine, resembling fine black dirt. Put 1/3 of crushed cookies in bottom of foil-lined clay pot or plastic sand pail or plastic hanging flower pot. (Note: Needs flat bottom to sit on table.) Add 1/2 of pudding mixture. Top with 1/3 of cookies, then remaining filling. Top with rest of cookie crumbs before serving. Makes 10 to 12 servings. Also fun to add candy gummy worms to hide in cake.
Blend the first 4 ingredients until smooth. Fold in the Cool Whip. Pour into the graham cracker crust. Freeze until firm. Allow to soften slightly to cut and serve. Serves 8.
Cook rice and chicken broth. Let sit for 20 minutes. Add next five ingredients. Whip curry powder into artichoke marinade. Add mayonnaise. Mix all ingredients (except shrimp) together. Make the day before and refrigerate.
Prepare brownie mix and bake according to package directions. While warm, drizzle coffee and sugar over brownies. Let cool and crumble. Prepare pudding by directions, except omitting chilling. Divide all ingredients and layer by thirds, placing crumbled brownies, chocolate pudding, Cool Whip and Heath bars. Continue layering, ending with crushed Heath bars. Chill.
Mix all together in blender (cut up cream cheese before putting in blender). Put into a ready graham cracker crust and cook in a preheated oven at 350° for 40 to 50 minutes.
Saute venison in a bowl for 24 hours. Add enough water to cover the meat. Cook on grill on low heat. Add favorite hard wood for flavor. If none is available, use liquid smoke to taste and add more salt to saute to preserve meat.
Soften gelatin in cold water. Heat the soup in pan on stove. Add gelatin until dissolved. Cool a little, then fold in remaining ingredients. Add salt to taste. Spoon into oiled fish mold (or dish of your choice). Refrigerate 24 hours or overnight.
Mix together first 4 ingredients and set aside. Cream together sugar and butter. Add eggs, vanilla and sour cream and mix well. Fold in mashed bananas. Add dry ingredients and mix until well moistened. Spray a 4 x 9-inch loaf pan with cooking spray. Mix together the remaining sugar and cinnamon and sprinkle half on the bottom of the pan. Pour in the batter. Sprinkle the other half of sugar mixture on top. Bake at 350° for 1 hour. Spread a couple of slices of bread with peanut butter for a new twist on an old favorite. You can also add apple slices, raisins, honey, sliced bananas or marshmallow cream for something different your kids will love.
Make pudding according to directions using skim milk. Stir in Cool Whip and bananas. Yield: 6 servings at 123 calories each.
Chill milk until cold. Cream cheese and sugar until smooth. Mix Jell-O and water, let cool a little and then mix with cheese mixture; add lemon juice. Beat milk until stiff; fold in cheese mixture. Crush wafers and add melted margarine. Line a 9 x 13 x 2-inch pan with half the crumbs. Pour in cheese mixture and sprinkle remaining crumbs on top. Chill.
Cook macaroni until done. Drain. Combine other ingredients with macaroni. Put in baking dish and bake for 30 minutes at 350°.
Prepare cake mix according to directions on box. Bake in a 9 x 13-inch pan. When done and while cake is still warm, punch holes in cake. Mix milk and cream of coconut. Pour over cake and allow to cool completely. Top with Cool Whip. Sprinkle coconut on top and sides. Store in refrigerator.
Sift flour, sugar, baking powder, cinnamon and salt into medium bowl. Make a well in the center of the flour mixture. Beat together eggs, oil and 2/3 cup unvaporated milk. Pour into well and beat with wooden spoon first until flour is moistened. Stir in raisins. Spoon into buttered muffin tins, filling cups 2/3 full. Bake in hot 400° oven for about 20 minutes. Remove from tins. Cool 5 minutes. Combine powdered sugar and remaining unvaporated milk. Drain over top of muffins to form a cross.
Beat egg. Add sugar and butter. Beat until smooth. Add applesauce and vanilla. Sift together flour, cinnamon and baking soda. Stir into the butter-applesauce mixture. Add raisins, dates and nuts. Bake 1 hour and 10 minutes at 300°.
Freeze, then roll out. Cut with cookie cutters and bake at 350° until edges get a little brown.
Boil together all ingredients, except vanilla, to soft ball stage. Stir occasionally. Remove from heat; let cool slightly. Add vanilla; beat until stiff. Pour into greased pan. Harden and cut into squares.
In large bowl, mix eggs, chilies, salsa, onion, olives and seasonings. Fold in cheese. Spoon 1/2 cup of mixture onto bottom of rolls. Replace tops; wrap each sandwich tightly in foil. Bake at 350° for 20 minutes. Yields 4 servings.
Beat eggs slightly. Add them to oil and sugar. Add grated apples, then unsifted flour, salt and soda. Last stir in nuts. Bake in angel cake pan at 350 degrees for about one hour. May have to turn heat down to 325 degrees.
Peel garlic and remove root end. Bring garlic, wine, sugar and lemon rind to a simmer in a non-corrodible saucepan. Reduce heat, cover and cook over low heat for 25 to 30 minutes, stirring occasionally. Cool garlic cloves on a plate covered with waxed paper. They'll be very sticky.
Place pork in crock-pot. Add pepper and onions. In bowl, mix brown sugar and cornstarch. Add 1 cup reserved pineapple juice, the vinegar, water, soy sauce and salt. Blend until smooth. Pour over meat and vegetables. Cover and cook on low 5 to 7 hours.
Place rhubarb in buttered baking dish. Sift flour and sugar; sprinkle over rhubarb. Mix oil, butter and brown sugar. Pour over top. Bake for 35 minutes at 350°.
Combine cucumbers, onions, green peppers and garlic cloves. Add salt. Cover with ice and mix. Let stand 3 hours; drain well. Remove garlic. Combine sugar, vinegar, turmeric, celery seed and mustard seed. Pour mixture over cucumbers. Bring all to boil. Fill hot jars, leaving 1/2-inch headspace. Makes 8 pints.
Add lemon juice to tomatoes. Combine dry ingredients; add to tomatoes. Sprinkle 9-inch pie crust with 1 tablespoon flour. Add the tomato filling. Crisscross top of pie with dough. Bake at 450° for 15 minutes. Dribble melted butter over top of pie; lower heat to 350°. Bake 45 minutes more, until bubbles and is brown.
Combine liquid from pineapple and sweet potatoes, add spices and pour over pork chops, onion and pineapple. Bake, covered at 350° for 1-1/2 to 2 hours.
Melt butter, chocolate bits and marshmallows. Add sugar gradually and stir until it dissolves. Add salt and milk gradually and heat until smooth and all the sugar is dissolved. (Keeps well and is best reheated.)
Measure the chickpeas or kidney beans, water and bay leaves into a medium-size pot. Bring to a boil, then reduce the heat and simmer, partially covered, for about 2 to 3 hours or until the beans are tender. In a soup pot, heat the olive oil. Toss in the onions and garlic and saute for about 5 minutes. Add the peppers and saute for 5 minutes more. Reduce the heat and add the herbs, salt and pepper. Saute for 5 minutes more, stirring frequently to keep it from sticking. Add the other vegetables, one at a time, letting each vegetable cook down as you chop the next one. If the vegetables start to stick, add a bit of juice from the tomatoes. You can add any other vegetables you like. Zucchini, green peas, corn and chopped fresh spinach are especially good. Crush the canned tomatoes with your hand or the back of a spoon to get small pieces. Add the tomatoes to the soup and simmer for 15 minutes. Add the wine and continue to simmer.
Brown ground beef. In medium size casserole dish put 1/2 ground beef. Layer with sliced potatoes, onions, another layer of ground beef and potatoes. Pour can of cream of mushroom soup over casserole. Bake at 300° for about 45 minutes.
In skillet, melt 1 tablespoon margarine and cook chicken 10 minutes or until browned on both sides. Remove. In remaining 1 tablespoon margarine, cook mushrooms and onion until tender-crisp, stirring often. Add broccoli and sugar and cook 2 minutes. Stir in soup, milk and mustard. Heat to boiling. Return chicken to skillet. Cover. Cook over low heat 5 minutes. Add sweet red pepper slices and season to taste. Stir lightly, coating the thicken. Continue to cook over low heat 10 minutes or until chicken is no longer pink.
Mix the first 5 ingredients. Add enough milk so the mixture is thin enough to pour onto griddle. Makes 6 servings.
Beat the flour, salt, egg, milk and oil to a batter. Deep fry battered onion rings. Place on paper towels. Sprinkle with salt.
Place apples in an 8 x 8-inch baking dish. Drizzle with lemon juice and 6 tablespoons maple syrup. Mix well; set aside. Place flour in a medium bowl. Use pastry blender to cut in butter until mixture resembles coarse meal. Stir in oats, nuts, cinnamon and remaining 2 tablespoons maple syrup. Spoon mixture over apples. Microwave on High 6 minutes. Rotate dish half turn. Microwave on High 6 to 7 minutes, until apples are tender.
Preheat oven to 350°. Place onion slices in a 13 x 9 x 2-inch baking dish. Arrange chicken on top of onion in single layer, skin side up. Sprinkle with salt and pepper. In a small bowl, combine ketchup, maple syrup, vinegar and mustard, mixing well. Pour over chicken. Bake, uncovered, for 50 minutes until chicken is tender.
Press hamburger in casserole dish. Chop onion and spread over hamburger. Salt and pepper to taste. Peel and slice potatoes. Spread 1/2 shredded cheese over chopped onion. Spread potatoes over cheese, salt and pepper to taste. Spread remaining cheese over potatoes. Cover and bake at 350° for 1 hour.
Preheat oven to 350°. In a 2-quart casserole, pour in corn. Stir in sugar and salt. Add beaten eggs to corn, mixing well. In microwave or on stove, melt butter. While hot, add flour and milk. Add to corn along with grated cheese. Mix well and bake until set, approximately 1 hour, uncovered.
Cream butter and sugar. Add beaten egg yolks and lemon extract. Add 2 cups flour with baking powder and salt. Cut fruit and nuts into small pieces. Coat with remaining 2 cups flour and add to mixture. Fold in stiffly beaten egg whites. Turn into greased and floured tube pan with bottom lined with wax paper. Let stand covered with wet cloth in refrigerator overnight. Bake next day at 250° for 3 1/2 hours. Cool 10 minutes. Turn out on rack to cool.
Cream the sugar and shortening. Add eggs and bananas. Sift dry ingredients and add. Mix well. Add nuts. Bake at 350° for 1 hour.
Place cheese on ovenproof dish. Cover with mustard. Top with remaining ingredients. Microwave carefully until just warm, not hot, about 4 to 5 minutes. Spread on crackers or toast.
Spread 1 can of rolls on bottom of 9 x 13-inch baking dish. Mix cream cheese, egg yolk, sugar and vanilla. Spread over rolls. Spread other can of rolls over top. Brush egg white on top. Bake at 350° for 30 minutes. Let cool.
Combine oats with boiling water. Cool. Combine eggs, oil and buttermilk. Combine the dry ingredients. Combine all ingredients. Bake in muffin pans (greased) or in muffin cups at 375° for 15 to 20 minutes. Makes 6 dozen muffins. Muffins can be frozen.
Peel and slice cucumbers thin. Slice onion. Put in salted cold water. Let stand in refrigerator 1 to 2 hours or overnight. Put remaining ingredients (except celery seed) into blender and blend until sugar is dissolved. Drain and rinse cucumbers. Pour vinegar mixture over them. Sprinkle with celery seed. Refrigerate.
Mix ingredients together, adding one egg at a time. Divide batter into 2 (8-inch) round pans. Bake at 350° for 30 minutes. Let cool and then ice.
In a large saucepan, melt butter. Stir in flour until smooth. Cook and stir mixture over medium heat for 1 minute. Add beef broth all at once. Cook and stir the mixture until bubbly. Add frozen vegetables, carrots, onions, celery, Kitchen Bouquet and pepper. Bring to a boil. Reduce heat; simmer covered for 10 minutes.
Combine onion, mushrooms and butter in a 2-quart casserole. Microwave on High (100%) for 3 to 4 minutes or until onion is tender. Place ground beef in casserole. Cover with waxed paper. Microwave on High (100%) for 6 to 8 minutes or until meat is pink in center. Stir halfway through cooking. Drain off excess fat. Stir in tomato sauce, water, Italian seasoning, garlic salt and pepper. Cover. Microwave on High (100%) for 4 to 5 minutes or until hot and bubbly. Stir spaghetti noodles into sauce. Cover with a tight fitting lid or plastic wrap. Microwave on Medium (50%) for 25 to 30 minutes or until spaghetti is tender. Stir several times during cooking. Sprinkle with Parmesan cheese before serving.
You may add raisins, nuts, coconut, chocolate chips, etc., if you want.
Beat eggs well. Add cottage cheese, grated cheese, salt, pepper and drained green chilies. Pour into well-greased 9 x 13-inch pan. Place this pan inside another slightly larger pan. Add water to the larger pan so as to create a water bath. Bake 30 to 40 minutes at 350°.
Cream butter and sugar. Add beaten eggs. Dissolve soda in boiling water and add mashed bananas. Sift baking powder, flour and salt. Add alternately with banana mixture and add vanilla last. Bake at 350° for 40 minutes in a greased pan.
Brown flour (without fat, plain). Add onion and celery and cook until lightly brown. Add chicken and water. Cook until chicken is done. Serve with rice and sprinkle gumbo file in bowl.
After splitting bagels, spread a little butter on each slice. Mix cream cheese with olives. Spread on each slice of bagel and sprinkle with Parmesan cheese. Broil for a few minutes. Watch carefully. Serve hot.
Cream together the butter and sugars. Add the eggs and vanilla. Mix together the flour, oatmeal, salt, baking powder and baking soda. Mix together all these ingredients. Add the chocolate chips, grated Hershey bar and chopped nuts. Bake on ungreased cookie sheet. Make golf size cookies, placed 2 inches apart. Bake at 375° for 6 minutes. Makes 112 cookies. Do not overbake.