HumbleIntelligence/food-ner-1-Million huggingface dataset:
In bowl, mix flour, salt, sugar and baking soda. Add sour cream and eggs. Mix well. In a saucepan, bring to a boil the margarine, cocoa and water. Add boiled mixture to dry ingredients. Mix well. Pour into a greased and floured 15 x 10 x 1 cookie sheet. Bake at 350° for 20 minutes. Frost cake while still warm.
Blend shortening and sugars. Add eggs and vanilla; stir well. Add flour, soda and salt. Add coconut and then oatmeal. Mix. Dough is stiff. Drop by teaspoon onto cookie sheet; spray cookie sheet with Pam or grease with margarine or butter. Bake at 350° for 10 to 11 minutes.
Mix sugar and cornstarch; add water. Cook until thickened, stirring constantly. Remove from heat and add Jell-O. Let cool and pour over 2 cups fresh strawberries. Pour in pie shell. Let stand until firm. Add Cool Whip.
In a small saucepan, mix the eggs with sugar, orange juice and vinegar, stirring constantly until mixture is thick. Stir in butter and cool, then pour in sour cream. Excellent with summer fruits or fruit salads.
Preheat oven to 375°. Unroll dough and cut into lengthwise 1/4-inch strips. Wrap around sausages, leaving ends exposed. Place on lightly greased cookie sheet. Bake 15 to 20 minutes or until lightly browned. These are delicious cold too!
Cook and drain spinach. Add other ingredients to spinach. Cut out center of bread; fill with spinach mixture.
Beat egg until thick and lemon colored. Add sugar, sweetener, vanilla and almond extract. Beat well. Stir in butter, rolled oats, nuts and coconut. Drop by teaspoons onto greased cookie sheet. Flatten with bottom of glass. Bake at 375° for 8 to 10 minutes. Yields 24 cookies.
Slice Twinkies horizontally and line the bottom of the dish with them. Drain pineapple and save the juice. Spread pineapple over Twinkies. Place bananas over pineapple. Drizzle 1 to 3 tablespoons pineapple juice over bananas. Spread Cool Whip on top. Chill and serve.
Pan-fry lightly with oil the beef cubes until brown. Remove from pan. Place beef in a casserole dish. Mix and pour the rest of the ingredients over beef. Bake at 320° for 3 hours. Use over rice or noodles.
Brown onion in oil; add meat and seasonings. Brown lightly. Cover and simmer 10 minutes. Add soups; cover and simmer 45 minutes. Cook spaghetti in salted boiling water. Drain and add to sauce. Mix well.
Cook beans, onions and Creole seasoning (to taste) until almost done. Add sausage. Cook until beans are tender. Serve in bowls over rice.
Dice apples with the skin on or off and add nut meats, celery and optional raisins or dates. Add salad dressing and mix well. Chill for a short time before serving.
Place pie filling in bottom of a 13 x 9-inch baking pan. Add pineapple with juice. Sprinkle cake mix on top. Pour melted butter evenly over cake mix. Bake at 375° until brown and juice has bubbled through.
Combine flour and skim milk, beating until smooth, or shake mixture in tightly capped jar. Gradually add to chicken broth or essence in saucepan. Cook over medium heat, stirring constantly, until thick. Add seasoning; reduce heat and continue to cook, stirring, 5 minutes longer. Yield: 1 cup. Approximate calories/serving: 1 cup = 80, 1 tablespoon = 5.
Brown beef, pepper and onion; drain. Place in crock-pot along with remaining ingredients. Cook 3 hours on high.
Preheat oven to 350°. In medium saucepan, melt morsels and margarine. Stir in crumbs and nuts. Press 1/2 of mixture firmly in bottom of greased 9 x 13-inch cake pan. In large mixing bowl, beat cream cheese until fluffy; beat in milk, vanilla and egg, mixing well. Pour into prepared pan. Top with remaining crumb mixture. Bake 25 to 30 minutes or until toothpick inserted near center comes out clean. Cool to room temperature. Chill before cutting. Refrigerate leftovers. These bars freeze well. The entire pan of bars contains 5,260 calories and cost about $7.00 to make, but it's worth it!
Cream butter and sugar with mixer. Blend in milk and vanilla. Stir in flour, cherries, nuts and coconut. Form into 2 rolls (each 2 inches in diameter and 8 inches long). Slice 1/4 inch thick. Bake at 375° for 12 minutes.
Crunch up noodles before opening package, then open and set beef flavoring packets aside. Mix first 4 ingredients.
In a 3 quart casserole or country cooker, mix rice, soup and water.	Place the split chicken breasts on top (thick part to the outside). Cook on High for 15 minutes, then 20 to 25 minutes on level 3 or on simmer. Serves 4.
Mix flour, salt and paprika in a bowl, then pour in a can of beer and mix. Dip the fish or onion rings in flour, then in the batter and cook in a large, high sided skillet or fryer in about an inch of hot oil.
Brown meat; drain grease off. Add chicken gumbo soup, ketchup, mustard, salt and pepper. Let simmer for 20 minutes.
Slightly grease casserole dish. Layer potatoes, mixed vegetables and hamburger. Salt each layer; mix soup and milk. Pour over the top of vegetables and meat. Grate cheese on top and bake 1 to 1 1/2 hours at 350°, covered. Take cover off the last 15 minutes to brown.
Mix well. Roll into small balls, size of a marble. Bake 20 to 25 minutes at 350°.
Combine cake mix and oatmeal; add melted butter and stir until crumbly. Measure about 1/2 of mixture into 9 x 13 x 2-inch greased pan. Press firmly to cover bottom. Combine preserves and water, mixing well. Spread over crumb mixture. Sprinkle remaining crumb mixture over preserves. Pat firmly to make top even. Bake at 375° for 18 to 23 minutes or until top is very light brown. Cool in pan and cut into bars. Store in airtight container.
Grease and flour 9 x 13-inch cake pan. Cook pudding on stove as directed on box. Remove from heat and let cool. Add cooked pudding to dry cake mix. Pour mixture into cake pan. Sprinkle chips and pecans on top. Bake at 350° for 35 to 40 minutes. Do not overbake. Let cool. Cut into squares.
Mix mayonnaise, sour cream and salad dressing. Stir in peppers.
Brown ground chuck; drain any grease off. Cook onion and hot pepper with meat. Add remaining ingredients. Cook about 1 1/2 hours on medium heat. Stir often.
Wash chicken pieces and pat dry with paper towels. Brush chicken with melted butter. Place on grill over a medium fire (ash-covered charcoal) for about 30 to 45 minutes, turning frequently.
Do not drain oranges. Mix all ingredients together well. Bake in a 9 x 13-inch pan. Cool.
Combine eggs, oil and milk together. Mix dry ingredients together and blend slowly with liquid ingredients; mix only until all dry particles are moist. Fill muffin tins 2/3 full. Bake at 400° for 15 to 20 minutes until golden brown. May add fresh fruit, chocolate chips or nuts.
Blend melted butter, sugar and vanilla. Add eggs; beat well. Combine flour, cocoa, baking powder and salt gradually. Add to egg mixture until well blended. Spread in greased 8-inch square pan. Bake at 350° for 40 to 45 minutes or until mixture begins to pull away from sides of pan. Cool. Cut into squares.
Cook chicken in water until tender. Remove chicken. Add bouillon cubes and spaghetti; cook until tender. Drain, but do not rinse.
Cream butter, sugar and vanilla. Add flour, salt and chopped pecans. Mix thoroughly and form into small balls. Bake in 325° oven for 20 to 25 minutes. (Make the balls as small as possible).
Roll out bread roll. Brown hamburger. Layer each ingredient on the bread roll. When all ingredients are used up, fold your bread up like a napkin. Bake in a 350° oven until golden brown.
Combine first 2 ingredients and set aside. Combine egg whites, vanilla, salt and sugar. Beat until stiff. Gradually add 2 cups sugar, beating thoroughly after each addition. Fold in cracker crumb mixture and nuts. Spread into buttered 9 x 13-inch pan. Bake at 350° for 25 minutes or until golden brown. Cool. Spread Cool Whip over top and sprinkle with coconut.
Mix all ingredients in quart jar. Cover tightly and shake to blend. Store in refrigerator. Remove garlic when serving. Makes 2 cups.
Sift together flour, baking powder, soda and salt. Cream Crisco, sugar and eggs. Add sifted ingredients; mix 2 minutes. Add mashed bananas, sour milk and vanilla. Beat until well blended. Bake for 30 to 35 minutes at 350°.
Soak peas overnight. Cook pork, peas and water for 45 minutes on low heat. Add the rest of the ingredients except for sausage. Cover. Cook 45 minutes to 1 hour on low heat. Add sausage. Cook uncovered 45 minutes. Serve over rice. Makes 10 servings.
Mix all ingredients together and pour into buttered casserole dish. Sprinkle top with 2 cups crushed cornflakes, mixed with 1/4 cup melted butter. Bake 45 minutes at 350°.
Cut cabbage into small pieces; place in a saucepan. Cover with water; cook 10 minutes. Drain. Make a white sauce from the butter, flour, salt, pepper and milk. Stir constantly until thickened. In a 10 x 10 x 2-inch casserole dish, layer the cabbage, sauce and cheese. Repeat twice; dot with butter. Bake at 350° for 30 minutes.
Mix a paste of the spices and mix into cider vinegar. Use whole small cucumbers and leave the stem in place. If large cucumbers, after washing, cut them into spears. After the cucumbers are clean, place in a large jar or crock. Pour the vinegar mixture over the cucumbers and weight them down with a plate or non metal object to keep the cucumbers below the brine.
Pour into cupcake cups. Bake at 350° for 30 minutes. Serves 24.
Mix sugar, flour, egg yolks, salt and milk to pulp. Cook in double boiler until thick. Pour into baked crust. Top with meringue and bake until lightly browned.
Mix crackers with 1/2 stick butter. Form crust in pie plate. Saute onion in 2 tablespoons butter. Beat eggs, milk, salt and pepper. Place onions on crust. Pour egg mixture over onions and crust. Sprinkle cheese on top. Bake at 350° for 30 minutes.
Mix the ingredients and pour into a baking dish. Bake at 350° for 20 minutes. Prepare the following topping and spread over mixture, then bake for another 10 minutes at 350° to 400°.
Cream oleo and sugar; add eggs and mix all other ingredients together. Bake in unbaked pie shell at 300° for 30 minutes.
In skillet, cook chops in oil over medium heat. When chops are lightly browned on both sides, drain off oil. Place a green pepper ring on top of each chop; add orange juice mixed with steak sauce and simmer for 20 minutes.
Stir to mix. Serve as a dip with sliced tart apple slices, such as Granny Smith or with apple chips.
Toss together cauliflower, broccoli, onion, cheese and bacon. Mix well salad dressing, sugar and vinegar. Combine with vegetables. Serve immediately.
Sprinkle gelatin over 1 cup of the water in 1-quart saucepan to soften. Stir in sugar. Heat over medium heat, stirring constantly, just until dissolved (do not boil). Remove from heat. In large mixing bowl, sprinkle milk powder over remaining 3 cups of water. Beat at low speed of electric mixer, adding corn oil, corn syrup, sugar-gelatin mixture, vanilla and salt. Chill about 1 hour. Freeze in electric or hand crank freezer following manufacturer's directions. When partially frozen, add 1/3 cup of the crushed peppermint candy and continue freezing. Stir in remaining peppermint candy. Makes about 2 quarts.
Take one slice of ham (dry off juice). Spread cream cheese. Roll up and insert 3 toothpicks. Cut in between or leave whole for those hungry kids.
Shape bulk sausage into small balls. Fry until evenly browned. Combine applesauce, spices and coloring; heat until hot. Place sauce in chafing dish. Add browned sausage balls. Place fancy toothpicks in each one of the sausage balls. This way, your guests can take one or several with no trouble. Makes 50 sausage balls.
Combine eggs, oil, sugar and vanilla in mixer bowl; beat until foamy. Stir in zucchini and pineapple. Combine flour, soda, baking powder, cinnamon, nutmeg and salt in medium bowl; mix well. Add to zucchini mixture; mix well. Fold in walnuts and raisins gently. Spoon into 2 greased and floured 5 x 9-inch loaf pans. Bake at 350° for 1 hour and 10 minutes or until loaves test done. Cool in pans for 10 minutes. Remove to wire rack to cool completely. Yield: 24 servings.
Take the separated chicken wings and dip in egg and milk mixture, then into flour. Brown in hot oil. Place in baking dish and pour sauce on top of wings. Bake at 350° for about an hour. Baste frequently.
Mix dry ingredients together. Add onions, milk and egg. Drop by spoon into deep hot oil and fry until golden brown.
Heat syrup to boiling point. Beat egg whites until stiff, but not dry. Add salt. Slowly pour corn syrup over beaten egg whites, continuing to beat until mixture is fluffy and hangs in peaks from beater. Fold in vanilla.
Combine first 5 ingredients in a bowl. Preheat oven to 350°. Mix wet ingredients in mixing bowl. Stir in dry ingredients. Fold in cranberries. Spoon into greased and floured 8 x 4 x 3-inch loaf pan. Sprinkle sugar on top. Bake 1 hour or until done. Cool for 5 minutes. Remove from pan and cool on rack.
Mix well pineapple juice, lemonade and water. Add ginger ale just before serving; stir in well. Add sugar to taste, if desired.
Cut tops off peppers, discard seed and membranes. Place peppers in boiling water and cook 5 minutes, invert and drain. Cook sausage in skillet until done, drain off grease, chop fine. Add rice, onion, cheese, tomatoes, Worcestershire sauce, mix well. Stuff mixture into peppers. Bake covered at 350° for 30-40 minutes.
Place potatoes in an 8 x 8-inch baking dish sprayed with Pam. Melt 1 tablespoon butter. Add bread crumbs, paprika and thyme. Set aside. Melt remaining butter in saucepan and blend in flour, mustard, salt and pepper. Add liquid from potatoes and 1 cup milk. Cook and stir until thickened and bubbly. Add shredded cheese and cook until melted. Stir in ham. Pour over potatoes. Sprinkle with crumb mixture. Cover and bake at 350° for 1 hour.
Drain pineapple, reserving juice, and set pineapple aside. In a saucepan, combine gelatin, water and reserved juice. Cook and stir over low heat until gelatin is dissolved. Refrigerate until syrupy, about 30 minutes. In a small bowl, beat cream cheese until fluffy, stir in gelatin mixture, nuts, marshmallows, and pineapple. Fold in cream and transfer to a 1 qt. serving bowl. Cover and refrigerate for 2 hours until set. Serves about 8.
Place all ingredients except chicken in a blender. Liquify. Pour marinade over chicken in a bowl and marinate at least 30 minutes, mixing occasionally.
Sift flour with soda and salt. Cream shortening; add sugar gradually. Add eggs and beat until light and fluffy. Add flour and sour milk or buttermilk alternately. Add nuts and fruits; mix well. Chill dough for several hours. Drop by teaspoonfuls about 2 inches apart on lightly greased baking sheet. Bake in moderate oven at 375° for 10 to 12 minutes. Makes 12 dozen cookies.
Cream the butter and sugar. Beat in eggs. Add lemon juice, lemon peel and vanilla. Mix in raisins, nuts and flour alternately. Spoon into greased tube pan. Bake at 300° for 1 hour and 50 minutes.
Heat oil in skillet. Add vegetables, do not brown! Simmer until soft. Add salt and pepper. Stir, add broth and simmer, uncovered, for 15 minutes. Cool, put in blender and puree. Put back in pan, simmer 15 more minutes or until slightly thickened. Makes about 1 1/3 cups.
About 1 hour before serving, in 12-inch skillet, over medium heat, heat sausages and 1/4 cup water to boiling. Cover and simmer 5 minutes. Remove cover. Cook, turning sausages frequently, until water evaporates and sausages are browned, about 20 minutes. Remove sausages to paper towels to drain. Cut each sausage diagonally in half. Spoon off all but 1 tablespoon drippings from skillet. In remaining drippings over medium heat, cook onion until tender. Add 1 cup water. Over high heat, heat to boiling. Add potatoes and bay leaf. Heat to boiling. Reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.
Combine jello and water. Stir in vanilla ice cream. Set in refrigerator until firm.
Mix flour, oats, baking powder and soda. Stir in buttermilk, eggs and margarine. Add more buttermilk if batter is too thick. Stir in grated apples. Makes 12 to 14 small pancakes.
Mix. Cover meat or chicken with sauce and refrigerate for 24 to 36 hours.
Mix corn and flour; add other ingredients and mix well. Bake in buttered dish for 1 hour at 325°.
Cut marshmallows in four squares and place in buttered 9 x 13-inch pan. Melt chocolate chips in double boiler until creamy. Remove from heat. Mix in condensed milk, vanilla and pecans. Pour mixture over marshmallows; let cool several hours or overnight before cutting in squares.
Boil until tender the amount of carrot that you want. Drain and while hot mix in 1 to 2 tablespoons of orange or kumquat marmalade. A small amount of butter may also be used.
Put in saucepan; heat until marshmallows melt. Spread on hot cake after cake has baked.
Cook spaghetti noodles as directed. In small bowl, combine bread crumbs, Parmesan cheese, basil and butter. In another small bowl, beat egg with fork. Dip chicken in egg, then into bread crumb mixture, coating evenly. Heat oil in large skillet over medium heat until hot. Add coated chicken. Cook 5-7 minutes or until golden brown, turning once. Add marinara sauce and water to skillet. Bring to a boil over medium heat. Reduce heat to low. Cook 12-15 minutes or until chicken is no longer pink. Sprinkle each piece of chicken with 1 Tbsp. mozzarella cheese. Cover, cook 2-3 minutes or until cheese is melted.
Toss ingredients together in bowl. Just before serving, toss with dressing. Makes 6 servings.
Mix butter, shortening, sugar and eggs. Blend in flour slowly with cream of tartar, baking soda and salt. Shape into medium size balls, then roll into mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Bake in oven at 400° for at least 8 to 10 minutes. Makes about 6 dozen.
Place chicken in a large bowl. Combine soy sauce, onion and ginger. Pour over chicken. Marinate for at least 1 hour, turning chicken to coat all sides. Drain chicken and coat with cornstarch, reserving sauce. Place margarine in large baking dish. Add chicken, skin side down. Bake for 40 minutes (until bottom side is well browned) at 350°. Turn chicken over. Combine pineapple chunks and liquid, lemon juice and reserved sauce. Pour over chicken. Bake 30 to 40 minutes more or until tender.
Mix well and drop through funnel into hot oil. Crisscross to keep cake together. Serve with powdered sugar or plain.
Combine all ingredients in saucepan and bring to a boil. Dip over chicken continuously until dip is gone.
Mix meat, applesauce, eggs, onion, salt and pepper. Form small balls (walnut size). Roll in flour. Brown in oil. Place in shallow casserole. Pour catsup and water mixture over. Bake, covered, for 35 minutes at 350°. Stir once or twice while baking. Serve alone or over noodles.
Mix graham crackers, fruit, raisins and nuts in large pan. Melt marshmallows in milk and pour over first mixture and mix well. Press tight in lined loaf pan. Place in icebox for 2 to 3 days.
Sift first 4 ingredients and sugar together. Add egg, milk, onion and shortening. Mix thoroughly. Drop from tablespoon into deep hot fat; fry until golden brown.
Boil, peel and mash potato. While still hot, start adding sugar and vanilla. Keep adding sugar until like pie dough. Put powdered sugar on wax paper or pie board. Mix candy well and roll just like pie crust. Spread peanut butter and roll like jelly roll (about 1/4-inch thick). Chill for a few hours and cut 1/4-inch thick.
Stir together sugar, eggs and vanilla with spoon (do not beat hard). Add flour mixture and nuts. Spread in greased 8-inch square pan. Bake 18 to 20 minutes at 350°. Cool, cut in squares.
Melt butter; add remaining ingredients except shrimp. Mix well, then add shrimp. Leave in marinade for at least 3 to 4 hours in refrigerator. Grill until bright orange, then brush with marinade again. Grill 5 additional minutes, then serve hot. Yield: 4 servings.
Preheat oven to 350°. In a 13 x 9-inch baking pan melt butter. Sprinkle crumbs over butter. Pour condensed milk evenly over crumbs. Top evenly with chocolate chips, coconut and nuts; press down gently. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting.
Cook and drain macaroni (about 4 cups). In a large bowl, stir together first 5 ingredients until smooth. Add macaroni; toss to coat. Add tuna and vegetables; toss gently. Cover; refrigerate until cool, at least 4 hours. Makes 6 cups or 4 servings.
Combine potatoes and onions in a casserole dish. Sprinkle with salt and pepper. Add enough milk to soup to cover potatoes. Cover top of mixture completely with slices of American cheese.
Blend together Cool Whip and cheese, then add to other mix and blend, then add 2 cans mandarin oranges and blend all together.
Mix everything, except eggs, then add eggs, one at a time, beating after each addition. Pour 1/2 of the batter into a greased tube pan.
Place all ingredients, except pork chops, in blender. Blend on high speed until sauce is mixed and smooth, about 30 seconds. Place chops in regular or electric frying pan preferably, and pour sauce over all. Marinate chops, covered, for 3 hours. Bring sauce to bubble, then simmer on low heat for 45 minutes. Makes about 1 3/4 cups marinade.
Grease 9 x 13-inch baking dish. Brown meat and onion in skillet. Stir in rice, salt and pepper. Chop cabbage in small pieces. Put in bottom of baking dish. Add meat mixture on top of cabbage. In small pan, beat water, soup and sauce; pour over mixture. Enjoy!
Preheat oven to 375°. Mix milk, hot water, sugar and salt together and dissolve yeast into mixture and let cool. Add 3 cups flour and stir. Beat egg; add to mixture and stir. Add 3 cups flour and oil and mix well.
Arrange fruit on 12 wooden skewers. Spread margarine evenly on both sides of pound cake slices. Mix sugar and cinnamon in a small bowl; sprinkle over cake slices. Place cake on grill over hot coals or on rack of broiler pan. Heat on both sides until lightly toasted. Cool. Serve with Cool Whip and fruit kabobs. Makes 12 servings. (You may substitute fruit cocktail instead of the fruit kabobs, if you wish.)
Melt butter in heavy 10-inch skillet or baking dish. Sprinkle brown sugar evenly over butter and arrange drained pineapple in an attractive pattern on the butter-sugar coating.
Pack okra, onion, garlic, dill and one hot pepper (if desired) in pint jars. Boil water, vinegar and salt. Pour hot liquid over okra and seal. Put sealed jars in oven at 250° for 10 minutes to seal good. Cut oven off.
Dissolve Jello in boiling water. Grind cranberries, orange and apple in food processor. Add to warm jello with walnuts and pineapple. Chill until firm.
Combine onions, lettuce, tomatoes, cheese, avocados and taco sauce; set aside. Brown meat; add beans and simmer 10 minutes. Combine Blue cheese mix with sour cream. Add cooled, browned meat and beans to lettuce mixture. Toss with Blue cheese mix and chips. Serve.
Wash mushrooms; trim ends. Put mushrooms in water. Cook for 10 minutes. Boil; drain well. Mix marinade and pour over mushrooms. Bring back to a boil for 2 minutes. Store in plastic airtight container in the refrigerator.
Brown meat and onion; drain. Combine remaining ingredients. Tear the tortillas in half and place in the bottom of a 9 x 13-inch pan. Spread half of meat mixture on top of tortillas. Repeat layer. Cover with cheese. Bake at 350° for 30 minutes or until bubbly.
Mix flour, baking powder and salt. Add egg, milk and clams. Drop from teaspoon into deep hot fat. Fry until brown on both sides. Drain on paper towels.
Cut cookie dough into chunks; press together on pizza pan to make crust. Bake 10 minutes at 350°. Cool.
Mix all ingredients for 3 minutes, including juice from oranges. Pour into 3 (8-inch) round cake pans. Bake at 350° for 20 to 25 minutes.
Hollow out center of cheese round, leaving a shell 1/2-inch thick. Set shell aside. Shred cheese and set aside. Combine refried beans and next 6 ingredients in a medium saucepan. Cook over medium heat, stirring often, until thoroughly heated. Set aside.
Melt oleo in bottom of baking dish; pour 1 large can of peaches and juice or 1 quart of apples. If apples aren't sweetened, use 1 1/2 cups sugar. Make a batter with remaining ingredients. Pour batter over fruit; do not stir batter with fruit. Bake at 350° until done, about 25 to 30 minutes.