HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour with baking soda. Combine butter, the sugars, vanilla and pudding mix in a large bowl. Beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in chocolate chips and nuts. Bake at 375° for 8 to 10 minutes.
Cook sausage in skillet until no longer pink; drain well. Meanwhile, in a large saucepan, bring water to boiling. Slowly add grits, stirring constantly. Cook and stir until boiling again. Reduce heat; cover and simmer about 5 minutes or until water is absorbed and mixture is thick, stirring occasionally. Add 1 cup of the cheese, stirring until cheese melts. Remove pan from the heat.
Cut sirloin into 1/8 inch strips. Mix soy sauce, ginger and garlic. Marinate beef in sauce in refrigerator for 4 to 6 hours. Brown meat and sauce in large skillet. Reduce heat to low and add onion and tomatoes. Simmer for 2 hours. Turn heat to medium and add cornstarch and water. Remove from heat when gravy thickens. Serve over white rice. Serves 2 to 3.
Sift flour with baking powder and salt. Beat eggs, milk and salad oil. Stir in flour mixture, then corn. Drop by tablespoon into fat heated to 365° in deep fat fryer or fry in hot pan and turn once. Makes 5 or 6 servings.
Cream the Crisco and sugar. Add eggs. Beat well after each egg. Add buttermilk. Sift flour, baking soda and salt, then add to sugar mixture. Blend well. Add vanilla, mashed bananas and pecans. Bake at 350° for 1 hour and 5 minutes or until done.
Combine macaroni, raisins, celery, bell pepper and apples; blend mayonnaise with ginger, curry, cinnamon and nutmeg. Mix with pasta; chill. Arrange and sprinkle with peanuts.
Mix margarine and graham cracker crumbs and put in 9 x 13-inch pan. Beat eggs, butter and powdered sugar (no less than 15 minutes). Spread over crust. Cover with sliced bananas. Cover bananas with No. 2 can crushed pineapple, well drained. Cover all this with 1 box Cool Whip, then sprinkle 3/4 cup chopped nuts and top with maraschino cherries. Refrigerate overnight.
Mix all ingredients together except pecans until well blended. Add pecans last. Pour into pie shell. Bake at 325° for 8 minutes. Reduce heat to 300° and bake approximately 55 minutes.
Mix all ingredients well. Shape into a loaf about 9 x 5 x 3-inches and put in a loaf dish. Spread Heinz ketchup over top, if desired. Cover with wax paper. Microwave on Medium-high for 22 to 24 minutes or until no longer pink. Do not overcook. Allow to stand, covered, 5 minutes before serving.
Mix all ingredients together in saucepan. Bring to a boil, then simmer for 10 to 15 minutes. Use on any meat.
Turn oven to 300°. Mix the first 7 ingredients with a wooden spoon in a large bowl. Dissolve yeast thoroughly in warm water (110° to 115°) in glass measuring cup. Add to dry ingredients. Add chicken broth to flour mixture. Stir until dough forms.
Sort, wash and drain dry beans. Prepare beans by overnight or quick-soak method. Cook, using soaking liquid, adding more water if needed, until beans are tender (1 1/2 hours). Drain. Mix sugar, vinegar, oil, salt and pepper in a large bowl. Drain canned vegetables and add all the beans and green pepper to the mixture. Mix well. Cover and chill 6 hours or longer. Mix well before serving.
Combine flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; stir with spoon or wire whisk just until batter is smooth and ingredients are well blended.
Gently boil first 3 ingredients together until all berries have popped. Remove from heat and add jello. Add pineapple. Mix and chill. Chopped walnuts may be added.
Sift into a bowl the flour, baking soda and ginger. Place to one side. In another bowl, cream shortening and sugar. Then blend in egg, molasses, vinegar and cold water. Now add sifted dry ingredients.
Preheat oven to 350°. Mix all ingredients together and pour into greased casserole dish. Bake for 25 minutes or until lightly brown.
Saute butter, green pepper and garlic powder and remove green pepper, then add flour, milk, salt, pepper, basil, oregano and sugar. Cook and stir until thickens, then add tomatoes, corn and onions. Mix all ingredients. Top with 1/2 cup grated cheese. Bake at 350° for 50 minutes.
Brown hamburger. Rinse under warm water to get oil off. Mix all ingredients together. Two choices, you can stuff or you can bake. If you bake, bake at 350° for about 20 minutes or until rice is cooked. (Quick tip: You can use instant rice but only use one can of broth. Combine the broth when cooking instant rice.) Do not put cover on this dish when in oven.
Melt together; add coloring, then add 4 1/2 cup corn flakes. Do not crush up. Drop by teaspoon on wax paper. Put red hot cinnamon candy on top for holly berries.
Heat sugar, corn syrup and water in a 3-quart saucepan, stirring until sugar dissolves. When syrup boils, blend in butter. Stir frequently. When temperature reaches 280°, add peanuts. Stir constantly until temperature reaches 305°, hard crack stage.
Brown ground beef and put cheese and Ro-Tel tomatoes and cooked ground beef in crock-pot. Cook on medium heat until all cheese is melted. Serve hot with tortilla chips.
Mix all ingredients together. Serve with apples, pears, etc. Dip fruit in Sprite to keep from turning brown.
Saute on medium heat butter, onions and bell peppers about 1/2 hour. Add Ro-Tel and cook for another 15 minutes. Add soups and heat until slow boil. Add shrimp or crawfish and continue to cook for another 30 minutes. If this mixture is too thin, add a small amount of cornstarch and water. Add salt, black pepper, Season-All, garlic powder, parsley and Tabasco to taste. Serve over rice.
Heat sugar, butter, honey and molasses until sugar dissolves. Stir in eggs, almonds and citron. Sift together flour and spices. Stir into mixture. Chill dough.
Brown chuck well; add taco seasonings and tomatoes. Stir well. Simmer 15 to 20 minutes until heated. Top with cheese. Serve with nacho chips.
Break sweet chocolate into squares. Place in large bowl with chocolate chips, marshmallow cream and nuts. Bring sugar, salt, butter and milk to boil, stirring occasionally, for 6 minutes.
Mix ground beef, catsup, eggs, crackers, bread, salt and pepper together. Beat and punch down mixture well (the more you beat and punch down mixture, the more firm your meat loaf will be). Shape into oblong shape or ball and put in deep baking pan or dish. Put sliced potatoes, carrots and onion around meat loaf. Add water. Cover and bake at 375° for about 1 to 1 1/2 hours or until potatoes and carrots are soft and done. (Make sure the water does not cook all the way out, you might have to add a little more. This makes the meat loaf moist.)
Pierce each frankfurter several times with a fork, and place in a 10 x 6 x 2-inch baking dish. Combine flour and water in a small bowl, stirring until smooth. Add next 9 ingredients, stirring well; pour over frankfurters. Cover and bake at 350° for 40 minutes. Serve in warm buns. Yields 4 to 5 servings.
Whenever we celebrated a holiday or our family had a special dinner, my Mom would always bring her special homemade rolls. Every time I make these, I always think of her.
Heat oven to 400°. Grease 10 x 8-inch shallow baking dish. Arrange potatoes, slightly overlapping in single layer in dish. Mix cheese, bread crumbs, rosemary and pepper. In small bowl, stir milk and gravy mix until well blended. Pour evenly over potatoes. Sprinkle with crumb mixture. Bake 35 minutes or until potatoes are tender and topping is golden. Garnish with rosemary sprigs.
Heat olive oil; add ground meat. Sear over high heat, stirring constantly, until meat is gray.	Add water and cook covered at a bubbly simmer for 1 1/2 hours. Add all remaining ingredients, except flour and meal. Cook another 30 minutes at same bubbly simmer. Next add thickening mixed with 1 cup cold water. Cook 5 minutes longer to determine if more water is needed for desired consistency.
Cook and drain broccoli. Combine eggs, mayonnaise and soup; mix with remaining ingredients. Top with Ritz crackers. Refrigerate overnight. Bake next day for one hour at 350°.
Stir together sugar, salt, soda, corn syrup and buttermilk. Cook over low heat without stirring to 236°, or soft ball stage. Move from heat and add vanilla and butter. Let cool to 120° and beat until creamy. Stir in nuts and quickly drop by spoonful onto waxed paper.
Beat 3 egg yolks plus 1 whole egg and margarine together. Mix sugar and flour together. Add sugar mixture along with milk and vanilla alternately to egg mixture, beating well. Pour into unbaked deep pie shell. Bake about 1 hour at 300°. Shake about every 15 minutes. Take out of oven when center is about the size of a quarter that still shakes. Set out while you beat the 3 egg whites, sweetened with 5 tablespoons sugar. Spoon atop custard. Return to oven until whites are slightly brown.
In bowl, combine pineapple and juice and pudding mix; blend well. Stir in marshmallows and nuts. Fold in whipped topping. Refrigerate until chilled. Serve in individual dishes.
Flake the chicken over water and bring to a boil. Add noodles and cook until tender.
Place spaghetti in 2 quarts boiling water until tender. Brown ground beef, onions and peppers in skillet while spaghetti cooks. Drain spaghetti. Add ground beef, water and spaghetti sauce. Stir. Pour into 8 x 10-inch baking dish. Top with shredded cheese. Bake at 350° for 30 minutes.
Mix all ingredients and marinate roast 2 to 3 hours. Bake approximate time for size of roast. Leave marinade in the roasting pan and baste as needed. Slice and serve with marinade on the side. May use sifted cornstarch to thicken to desired consistency. Plan 4 ounces meat per person.
Mix all together. Store in refrigerator in plastic bag. Will keep 4 or 5 weeks.
Bake a 9-inch deep dish pie shell at 400° for 5 minutes. Peel, slice and drain tomatoes on paper towels. Put tomatoes in shell. Sprinkle with salt, pepper, basil and onions.
In large bowl, soften gelatin in cold water for 10 minutes. Add all other ingredients except whipped cream; mix well. Fold in whipped cream. Place in oiled 9 x 5-inch loaf pan and refrigerate until firm. Unmold and slice thin to serve. Place on watercress or lettuce leaves. Makes 8 to 10 servings.
Combine flour and mayonnaise with fork until well blended. Add milk and mix. Fill greased muffin pan 1/2 full. Bake at 350° to 375° for 10 minutes or until light brown. Makes 12 biscuits.
Mix salt and 2 cups water, bring to a boil and pour over rice. Let stand 30 minutes. Rinse with cold water and drain well. Melt butter in skillet. Add rice and cook over medium heat, stirring 5 minutes. Put in 1-quart casserole. Sprinkle with garlic salt. Pour broth over rice. Cover, bake at 325° for 45 minutes. Uncover, bake 10 minutes more after adding parsley.
Boil 2 cups of water. Pour into gelatin. Stir for 2 minutes until dissolved. Add 2 cups cold water. Let chill until firm. In bowl mix Cool Whip, bananas and crushed pineapple.
Mix in 2-quart dish, then pour mixture of soup and milk over potatoes. Cover with lid or tin foil. Bake at 350° for 1 1/4 to 1 1/2 hours.
Mix all juices together and pour over 2 trays of ice in punch bowl. Add	ginger	ale and serve. This	may also be "spiked".
In a saucepan, boil potatoes, carrots, onions and dill in water until tender. Pour most of water out and add milk.
In 9 x 13-inch pan, layer potatoes, then cheese, onions and bread cubes. Drizzle margarine over top. Sprinkle rest of ingredients on top. Bake at 350° for 45 minutes.
Heat oven to 400°. Combine 1 1/2 cups sugar, butter flavor Crisco, eggs, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Combine flour, cream of tartar, baking soda and salt. Gradually add to creamed mixture at low speed. Mix just until blended. Shape dough into 1-inch balls. Combine remaining 1/2 cup sugar and cinnamon in small bowl. Roll balls of dough in mixture. Place 2-inches apart on ungreased baking sheet. Bake at 400° for 7 or 8 minutes.
Remove crust from bread. Lightly toast one side. Cut each toasted slice into 4 squares. Set aside. Drain and flake canned or thaw, drain and flake frozen crabmeat in medium bowl. Combine crabmeat, mayonnaise, lemon juice, onion and Worcestershire sauce in a second medium bowl. Beat egg white until stiff but not dry. Fold into crabmeat mixture. Spoon about 2 teaspoons on untoasted side of each toast square. Preheat oven. Place oven shelf 5 or 8 inches from heating element. Place squares in broiler pan. Broil 4 to 5 minutes until browned and bubbly. Makes 24 servings.
Cook pineapple and sugar until thickened. Cool to room temperature; do not chill. Mix with cream cheese and pecans while still slightly warm. Serve with assorted crackers.
Pour pie filling into an ungreased baking dish. Spread to corner of dish. Add pineapple and spread evenly over the cherries. Spread cake mix over this. Melt margarine and pour evenly over the dry cake mix. Sprinkle with coconut and pecans. Bake at 325° for 1 hour. Let set for 2 hours before serving.
Mix all ingredients together and pour into a 9-inch loaf pan. Bake at 375° for 35 to 40 minutes or until lightly browned. Can be wrapped and frozen for later use.
Cook ground turkey. Drain. Add spinach, tomatoes (undrained), spices and cottage cheese.
Melt margarine. Add sugar and beat. Beat eggs in margarine and sugar. Mash crackers; put into pan, then layer bananas, crushed pineapple, then start over until you run out of pineapple. Top with Cool Whip.
With wooden spoon, beat vigorously 30 seconds after soft dough forms. Drop by heaping tablespoonfuls on ungreased cookie sheet. Bake at 450° for 8 to 10 minutes.
Mix all ingredients and stir until smooth. Pour 3 full tablespoons of mixture into a hot Teflon or greased 6-inch skillet. Cook until firm, then turn over and cook for 30 seconds. It should look like a thin crepe. Makes about 18 shells.
4 Brown sausage in a saucepan, stirring until crumbly. Stir in flour, cook until of a roux consistency, stirring constantly. Add the milk and half and half and mix well. Cook over medium heat until thickened, stirring occasionally stir in the sauerkraut and lemon juice. Cook over low heat for 5 to 140 minutes or until desired consistency.
Line 13 x 9-inch baking dish. Layer with whole green chilies, Cheddar and Monterey Jack cheese. Repeat layers until chilies are all used. Beat eggs, flour and milk. Pour over layered mixture. Bake at 350° for 30 to 35 minutes. Pour tomato sauce over casserole and bake additional 10 minutes. Sprinkle Parmesan cheese over top. Cool 15 to 20 minutes before serving.
Brown ground beef with onion in skillet, stirring until crumbly. Drain. Stir in tomato sauce, catsup, salt and pepper. Cook until heated through. Layer ground beef mixture and cheese slices alternately in casserole. Arrange biscuits on top. Sprinkle with Parmesan cheese. Bake at 400° for 20 to 25 minutes or until biscuits are golden brown.
Boil water then add tea bags. Cover and steep for 30 minutes to 1 hour. Remove tea bags. Add rest of ingredients. Stir. Fill gallon pitcher rest of way with water.
Mix brown sugar, mustard and cornstarch. Slowly add vinegar. Add remaining ingredients. Stir over low heat until thick. Makes 2 cups.
Tie garlic cloves and peppercorns in cheesecloth. In heavy large saucepan, combine cheesecloth package, 10 cups water, pork, sliced onion and bay leaves. Bring to simmer over medium-high heat, skimming foam from surface. Reduce heat to medium-low and simmer uncovered 1 hour. Using slotted spoon, transfer pork and onions to medium bowl. Strain broth and reserve. Discard contents of strainer.
Heat together sugar, water and margarine. Spoon apples onto tortillas. Roll up and place seam down in an 8 x 12-inch Pyrex dish. Pour sugar mixture over this and cover with foil. Bake at 350° for 40 minutes.
Mix 1 stick melted margarine with 2 tablespoons confectioners sugar and crumbs together. Put in bottom of large pan (13 x 9-inch). Mix confectioners sugar, eggs and two sticks margarine. Beat in mixer for 10 to 15 minutes until creamy and thick. Mix in drained pineapple. Place on top of crumb crust. Slice 5 or 6 bananas lengthwise. Lay on top of mixture. Stir up Cool Whip and place over top. Sprinkle with nuts and cherries.
Flatten out 2 cupcake liners (use 2 different colors) on your plate. Dip opening of ice cream cone into honey, just slightly. Dip opening of ice cream cone with honey on it into coconut. Place a scoop of vanilla ice cream on flattened out cupcake liners. Place ice cream with honey and coconut on top of scoop of ice cream. Place raisins to form mouth and place M&M's for eyes.
In large mixing bowl, combine 2 1/2 cups flour and dry yeast. Set aside.
Mix all together, adding cornbread mix last. Bake in 9 x 13-inch pan at 400° for 25 minutes. Serve while hot.
Mix together. Bake at 350° for 20 minutes. Serve hot with chips.
Blend shortening and sugar; beat in eggs. Mix cocoa and food coloring together to make a paste; add to batter. In small bowl, combine flour and salt. In another small bowl, add vanilla to buttermilk. Alternately add flour and buttermilk to batter beginning and ending with flour, mixing well after each addition. Add soda to vinegar and pour into batter; mix well. Pour into 2 (9-inch) greased and floured pans. Bake 25 minutes at 350°. Do not overbake.
Heat oven to 375°. Grease 8 x 8-inch square baking pan. Arrange peaches in pan. Mix remaining ingredients until crumbly; sprinkle over peaches. Bake until topping is golden brown and peaches are hot, 25 to 30 minutes.
Put into kettle the kidney beans, tomatoes, chili powder and salt to taste. Add red pepper. In skillet, cook hamburger, onion, garlic powder, oil, celery, Worcestershire sauce and sugar. Add hamburger ingredients to kettle and simmer 1 1/2 hours.
Put salt and pepper over skinned legs and fry in a pan with oil. In a separate pan saute onion and chiles poblanos for around 10 minutes in low fire. Pour the cream and when chicken is golden, put in also. Let chicken stay in mixture for 4 to 6 minutes on low fire. Serve.
In a medium bowl, beat the cream cheese, egg yolk, and 1/4 c. sugar until smooth; set aside.
Precook noodles. Mix vegetables, juice and turkey and cook. Add noodles last.
Dissolve jello	in hot water. Let stand to thicken. Line bottom of pan with cracker crumbs (save some for top). Soften cream cheese. Add sugar and vanilla. Beat cream until thick; add cheese mixture and whipped cream to jello, which has thickened somewhat. Beat until fluffy. Pour into pan. Top with remaining crumbs and cool. Very good.
Using fish fillets, either leave in large pieces or cut into serving sizes. Place fish in oiled pan, and sprinkle with crackers and melted butter. Blend crackers and melted butter before sprinkling on fish. Bake 20 to 30 minutes at 375°. If fish is thicker, bake slightly longer. Most delicious!
Melt butter and cook chicken and onion on low heat 10 minutes. Remove from pan. Mix soup, milk, mustard and parsley together. Pour into pan; add chicken and onion. Heat and serve over cooked noodles.
Prepare all veggies first. Into 4 to 6-quart soup pot put beans and broth along with chicken broth and water. Add all other ingredients. Bring to boiling point, reduce heat and simmer about 1 to 1 1/2 hours. Serve with tossed green salad and fresh fruit cup.
Preheat oven to 350°. Cook frozen broccoli in 1 cup water according to package directions. When done, drain well. Lightly grease 1 to 2-quart baking dish. While broccoli is hot, mix broccoli, soup and cheese together. Pour into baking dish. Toss bread crumbs and margarine with fork until moist. Top broccoli mixture with bread crumbs. Bake 30 minutes. (If any leftover, may be reheated in microwave.)
Cook broccoli as directed; drain. Melt 1/2 stick margarine and add to crushed Ritz crackers. Place cracker mixture in greased casserole dish and add drained broccoli. Melt 1/2 stick margarine and 1/2 pound cheese in double boiler or microwave oven and pour over broccoli. Top by sprinkling more crushed crackers over mixture. Bake at 350° for about 15 minutes or until it bubbles.
Slice bananas into crust. Gradually add 1/2 cup milk into the cream cheese (softened), mixing until smooth and well blended. Add pudding mix and remaining milk and small amounts of flavorings. Beat slowly for about 2 minutes. Pour into crust over bananas. Sprinkle toasted coconut over top and chill. Top with Cool Whip or whipped cream if desired.
Crush vanilla wafers. Reserve some for topping. Line pan with other crumbs. Cream butter and powdered sugar. Add unbeaten eggs and flavoring; beat thoroughly. Spread mixture over vanilla wafers in pan. Combine crushed pineapple, nuts, mashed bananas and lemon juice. Add 1 tablespoon sugar to the smoothly whipped cream and fold into fruit mixture. Pour over crushed wafers. Cover top with reserved crushed wafers. Put in the refrigerator and let set for about 8 hours before serving. Garnish with maraschino cherries. Serves 8.
Sprinkle 1/2 crumbs in a well greased pie pan. Beat egg whites-gradually add sugar and beat until stiff and glossy. Beat egg yolks until thick and lemony. Fold into egg whites, cream. Add lemon rind & juice, mix well. Fold into egg mixture. Pour into pan. Top with crumbs. Freeze.
Mix first 9 ingredients together thoroughly; mixture may be soft. Form into small balls and cook in 1/4 lb. butter. When browned well, remove from pan. In butter remaining in pan, add 1/4 cup flour, and 1 pint sour cream. Stir well, scraping up all browned bits at bottom of pan. Add 1 teaspoon parsley. Return meatballs to pan and heat thoroughly. Add 1/2 to 3/4 cup water to sauce if it's too thick.
Combine eggs, sugar, milk, butter and oil. Then add flour, salt and baking powder. Mix with a mixer 2 minutes. Add extracts and poppy seed. Pour into 3 greased loaf pans and bake at 350° about 25 minutes.
Melt caramels and milk. Stir in pecans. Drop by spoonful on wax paper (buttered). Put melted chocolate on top after cooling awhile. The baking chocolate is what I use.
Boil sugar, vinegar, oil, pepper and salt for 1 minute. Pour this mixture over the vegetables. Mix well and allow to marinate. Next, eat and enjoy!
Mix butter and flour in rectangular baking dish. Press chopped pecans in mixture. Bake for 25 minutes at 350° and cool. Mix cream cheese and powdered sugar and spread over crust. Mix pudding according to directions on package and pour over crust. Spread the Cool Whip on top. Refrigerate several hours.
In a bowl, combine the first 4 ingredients. In a small bowl, combine mayonnaise, sour cream and seasoned salt if desired. Mix well. Add to pea mixture; toss to coat. Chill until serving.
Mix together the eggs, pumpkin, sugar, Milnot and pumpkin pie spice. Pour into a 9 x 13 x 2-inch ungreased pan. Sprinkle dry cake mix, margarine and nuts over pumpkin mixture. Bake at 350° for 1 hour. Serve with Cool Whip. You may never bake another pumpkin pie!
Blend together sugar, eggs, flour and baking powder. Add butter or margarine, which has been melted in 1 cup hot milk. Add vanilla. Bake at 350° for 45 minutes to 1 hour.
Combine ingredients well. Chill. Keeps for 2 weeks. Excellent on breads, rolls and muffins.
Heat oven to 375°. Grease muffin tin. Blend cream cheese and mayonnaise; stir in other ingredients. Separate dough into 10 biscuits. Separate each biscuit into 2 parts. Place bottom part in muffin tins. Press to cover bottom and sides. Pour mixture into cup. Top with remaining biscuit, stretching to fit. Press sides to seal. Sprinkle with sesame seed, if desired. Bake for 15 to 20 minutes.
Line a cookie sheet with aluminum foil. Cover with a layer of "soda crackers". Combine the oleo and sugar in a saucepan and boil 3 minutes. Pour over crackers. Bake at 350 degrees for 10 minutes. Sprinkle with chocolate chips.
Preheat oven to 350°. In a large bowl, combine all ingredients except 1/2 cup Colby cheese. Mix well. Pour into a buttered 13 x 9-inch baking dish. Bake 55 to 60 minutes or until potatoes are tender. Top with remaining cheese. Bake 3 to 5 minutes or until cheese melts. Let stand 5 minutes. Refrigerate leftovers.
Mix all ingredients and put	in a buttered casserole dish. Bake 1/2 hour at 350°.
Mix first 7 ingredients together in a bowl. Add other ingredients. Mix well. May add CASHEW MAYONNAISE for smoother texture. Spread on bread. Garnish with alfalfa sprouts and tomato.