HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the corn kernels, corn muffin mix, egg and milk together. Drop by tablespoons in deep hot grease (365°). Fry 2 to 3 minutes or until golden brown; turn once. Drain well. Serve warm.
Sift dry ingredients; add raisins. Mix in melted margarine, beaten eggs and buttermilk. Mix in caraway seed if used. Bake in greased bread pan for 1 hour at 350°. Reduce to 325° and bake 10 minutes, or until pick comes out dry.
Heat oven to 350°. Grease 13 x 9 x 2-inch pan. Mix all ingredients. Spread in pan. Bake until golden brown, about 25 minutes. Cut into squares.
Line Bundt pan with pecans. Cut each biscuit in four; mix white sugar and cinnamon. Roll biscuit pieces into this. Place each biscuit over pecans. Mix melted oleo and brown sugar; pour over	biscuits. Bake at 350° for 40 minutes. Remove from Bundt pan.
Chill soda pop. When ready to serve, add soda pop to sherbet. Stir until mixture.
Beat white cake mix according to directions. Spread in a jelly roll pan which has been sprayed with Pam. Bake at 350° for 25 to 30 minutes. Cool.
Mix all together with mixer. Grease pans and fill 3/4 full. Bake 30 minutes at 300°. Do not burn!	May bake in petit four muffin tins.
Brown almonds and vegetables in margarine. Mix with remaining ingredients (except cracker crumbs). Pour into baking dish. Sprinkle crumbs on top. Bake at 350° for 1 hour.
Mix cream cheese and marshmallow cream until well blended. Serve with fresh fruit or cookies.
Bake roast at 325°, about 1 1/2 hours, uncovered, until medium well done. Cool. Slice very thin. In large pan simmer remaining ingredients. Add beef slices and simmer 1 hour or until done. Serve on hard rolls. Spoon juice over meat on rolls.
Mix together with fork. Pour into a 10-inch greased pie plate. Bake at 325° for 35 to 40 minutes.
Prepare rice as directed, simmering 15 minutes. Remove from skillet and set aside; keep warm. In same skillet, heat oil over high heat. Add green onions, garlic, and ginger; cook 1 minute. Add shrimp; cook 2 minutes, stirring constantly until pink. Add chestnuts and prepared rice. Cook 2 minutes. Add pea pods and cook 1 to 2 minutes or until crisp-tender. Makes 6 servings.
Cook pudding and Jell-O with 4 1/2 cups water. Boil 10 minutes. Cool overnight. Next day, add oranges and Cool Whip.
Place tenderloins in a bowl. Pour dressing over. Cover and refrigerate for 6 to 8 hours or overnight. Grill over hot coals for 15 to 20 minutes or until done. Slice and serve immediately. Yields 6 servings.
Beat egg whites until stiff. Beat egg yolks until creamy. Gradually add sugar, then orange juice, flour and baking powder. Bake in angel food pan. Start in cold oven and bake 45 to 50 minutes at 350°.
Melt oleo in skillet. Stir in soup base from Ramen noodles. Break noodles into small pieces. To the melted oleo add noodles, croutons and nuts and cook over medium heat until brown. Drain on paper towels.
Brown meat and seasoning. Add soups and broccoli. Bake pistolette rolls until just brown. Pull out inside of roll and make a cavity. Add stuffing mix into cavity of roll and bake until brown.
Put ingredients in layers until done, in a 9 x 13-inch pan. Put in refrigerator until chilled, then eat with tortilla chips.
Mix all ingredients; pour into large greased pan. Bake at 325° for 1 hour.
Cream sugar and butter or oleo. Blend flour, salt and vanilla into mixture and beat well. Add eggs, then stir milk into mixture. Line 2 (9-inch) pie pans with crust, pour in filling and bake in 450° oven for 10 minutes, then reduce heat to 350° for another 30 minutes or until filling is firm.
Melt butter. Mix in flour and nuts. Makes a paste dough. Mash out in a 13 x 9-inch pan. Bake at 350° for 15 to 20 minutes. Let cool. Mix cream cheese, 1 large container Cool Whip and confectioners sugar. Mix sugar and cream cheese well. Then add Cool Whip. Spread over crust. Let set in refrigerator while making rest of mix. Add milk to pudding; mix well. Pour in on top of mix. Let set for 30 minutes. Put 1 large container of Cool Whip on top. Sprinkle with nuts. Keep refrigerated.
Mix first three ingredients over low heat until melted and mixed well. Pour over cereal and mix well until all cereal is well coated. Shake cereal in brown paper bag (outside) to which you have added the confectioners sugar.
In a bowl, combine beans, brown sugar, ketchup and onion. Transfer to a greased 1 1/2 quart baking dish. Sprinkle with bacon. Bake uncovered at 350° for 1 1/2 hours.
Melt half of the cheese in soup and milk. Add the corned beef. Add cooked noodles, onion and sage. Cover with rest of cheese and bread crumbs. Bake at 300° for about 30 minutes until bubbly and light brown.
Mix all ingredients. Drop on greased (Pam) cookie sheet. Bake for 10 minutes at 375°.
Grease and flour 9 x 13 pan and line bottom with nuts and coconut. Prepare cake mix according to directions on box. Pour cake batter over nuts. Combine the margarine, cream cheese and confectioners sugar; spoon over the batter and bake at 350° for 45 minutes or until done. The cream cheese frosting sinks to bottom to make icing with nuts in it. (May need to bake longer.)
Press raw meat into bottom of 3-quart dish. Salt and pepper meat. Pour English peas on top with liquid. Cover with soup and arrange as many Tater Tots on top as possible. Bake 1 1/2 hours at 300°.
Combine the first 4 ingredients in saucepan. Bring to boil; set aside. Slice away skin from ham. Score (slice) fat on ham in a crisscross pattern. Stud with whole cloves. Place ham, fat side up, on rack in a shallow roasting pan. Bake at 325° for 1 1/2 to 2 hours, or until meat thermometer reads 140°. Baste every 15 to 20 minutes with sauce. Heat remaining sauce; serve with ham. Makes 10 to 14 servings.
Mix the soda, vanilla and water; set aside. Mix sugar, water and corn syrup. Boil over medium heat until candy thermometer reaches 240°. Stir in peanuts and margarine; stir until 300°. Remove from heat and add soda mixture. Pour into two buttered pans (9 x 13-inch). (Keep warm in 200° oven.) When cool, break into pieces.
Add eggs and cooking oil to cake mix; stir until well mixed. Allow approximately 1 teaspoonful for each cookie. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheet. Bake at 350° for 8	to 10	minutes. Raisins, chopped nuts, coconut, chocolate chips, etc. may be added.
Soak beans overnight in 3 cups of water. Drain beans and place in a large saucepan. Add 3 cups of fresh water and cook, uncovered, for 1 1/2 hours or until tender. Drain, rinse and set aside.
Brown and drain beef. Add onions and tomatoes; stir. Put evenly on bottom of dish, then pour soup. Top with Tater Tots. Bake in oven at 400° for approximately 1 hour.
Preheat oven to 375°. Mix egg, milk, cake mix and flavoring. Fold in yams and pecans. Drop by teaspoonfuls onto greased cookie sheet. Bake about 10 to 12 minutes.
Boil water and granulated sugar for a few minutes. Mix powdered sugar, salt and egg. Blend into syrup. Add Crisco and vanilla. Beat until creamy. Yields enough for two 9-inch cakes.
Mix sour cream, butter and soup. Add potatoes and 1/2 of Cheddar cheese. Pour into casserole. Sprinkle last of cheese on top. Cover and bake at 350° for 1 to 1 1/2 hours. Uncover and bake until top is brown. Mix. Will thicken as it sits.
Combine egg yolks, sugar and salt in heavy saucepan; gradually add half and half and lemon juice. Cook over medium heat until thickened, stirring constantly. Remove from heat and cool. Combine pineapple and next 4 ingredients in large bowl; fold in egg mixture and whipping cream. Cover and chill 8 hours; serve in lettuce lined bowl and garnish with grape clusters. Makes 8 to 10 servings.
Beat eggs one at a time, add sugar, pumpkin, salt, cinnamon and oil and mix together. Gradually add dry ingredients to the egg mixture. Add in the chocolate chips and chopped walnuts. Pour into the 3 loaf tins and bake for 1 hour at 350 degrees.
Pop the corn and place in a large cake pan. Boil together sugar, Karo and margarine for 5 minutes. Add vanilla, salt and soda. Pour over popped corn and mix thoroughly. Bake at 250° for 1 hour. Stir every 15 minutes.
Scald the Carnation evaporated milk in double boiler 15 minutes. Beat egg yolks. Add the sugar, milk and flavoring. Pour into 1-quart mold. Place this in large pan half filled with water. Steam or bake for about 1 hour or until mixture becomes firm. Cool before removing from mold. (If desired, line mold with the caramel syrup before pouring in mixture for steaming or baking.)
Mix all ingredients, except carrots, bell pepper and onion. Heat to boiling point. Add sliced bell pepper and onion; cook over medium heat about 10 to 15 minutes. Add carrots and heat through.
Combine all ingredients in 1-quart casserole. Heat, covered, on Full power for 2 1/2 to 4 minutes or until melted. Stir several times during heating time. Stir until smooth. Serve over ice cream.
Peel, cut into chunks or slices and place eggplant in water to cover. Bring to a boil and when done, drain and mash; set aside. Melt margarine, add flour and stir. When smooth, add milk and stir constantly until thickened. Add eggplant to creamed mixture along with cheese, cracker crumbs, seasonings and beaten egg yolks. Fold in beaten egg whites. Turn mixture into a greased pan or dish and bake at 375° until firm, about 40 minutes. Serves 6 to 8.
Mix pudding with milk. Fold in Cool Whip. Mix in fruit and a handful of miniature marshmallows.
Stir together in a large bowl: flour, sugar, baking powder, salt, nutmeg and walnuts. Beat together egg, bananas, milk and melted shortening. Add all at once to dry ingredients. Stir only until all ingredients are moist. Pour in a greased 9 x 5-inch loaf pan. Bake at 350° for 60 to 65 minutes. Cool in pan for 5 minutes before removing from pan.
Salt and pepper rabbit; cover with flour. Put in heavy skillet in the cooking oil. Sear on both sides. Place in stew pot. Cover with hot water. Add thyme and bay leaves. Cook until tender. Now add dumplings to stew pot. Cook until done.
In a large bowl, mix popped corn and nuts. Combine sugar, butter and syrup in heavy pan. Bring to a boil over medium heat. Stir constantly. Continue boiling for 10 to 15 minutes, stirring occasionally, or until mixture turns a light caramel color and spins a thread. Remove from heat. Add vanilla. Pour over popped corn and nuts. Spread on waxed paper to dry. Break into pieces and store in a tightly covered container.
Melt chips in heavy saucepan over low heat, stirring constantly. Remove from heat and stir in nuts and noodles (immediately) until evenly coated. Drop on wax paper or cookie sheet to cool.
Dissolve jello in 1 cup milk, then mix with the cake mix, oil, eggs, 1 teaspoon vanilla flavoring and butter flavoring. Bake at 350°.
Mix and bake in 13 x 9-inch pan for 33 to 35 minutes at 350°. Cool completely.
Heat on medium-low. Custard mustard into the boiler on top of the oil. Start with low heat. Add seasoning; cover and cook slowly for 30 to 45 minutes. I don't add any water, they will make enough liquid. Stir them occasionally.
Chop pepper and onions. Pour boiling water over pepper and onions; let stand 5 minutes. Drain off water. Add salt, sugar and vinegar; cook for 5 minutes. Pack in can and seal.
Put cranberries through coarsest part of food chopper and pour sugar over them. Soak gelatin in 1/3 cup of cold water then dissolve in 2/3 cup of hot water. Add cranberries, marshmallows, pecans and orange juice. Add pineapple but save juice for dressing. Stir mixture and then place in refrigerator to congeal. If preferred, this dressing is used with the salad.
Cream shortening and sugar well. Add pumpkin and vanilla. Add rest of ingredients. Drop on cookie sheet. Bake at 350° for 12 minutes.
Boil water. Dissolve Borax and boric acid. Rinse your clothing, sheets, etc. in it.
Bring water to boil; add salt and vegetables in order. boil until tender, 5 to 10 minutes. Add sugar, pepper and hot milk; mix. Add butter and serve.
Mix in order listed. Bake in greased and floured pie pan at 350° for 25 minutes. Serve hot, topped with whipped cream or ice cream.
Cook carrots until tender; drain and cool. Cut onions and green pepper and mix with carrots. Mix soup, sugar, salt, pepper, dry mustard, Worcestershire sauce, oil and vinegar. Pour over vegetables. Chill for 24 hours.
Cook noodles in salted water; drain noodles. Add corned beef and all other ingredients. Pour into greased 2-quart casserole. Top with buttered crumbs. Bake at 350° for about 45 minutes. Serves 8.
Preheat oven to 375°. In small bowl combine flour, baking soda, salt and cinnamon; set aside. In large mixer bowl beat butter, sugar, brown sugar, eggs and vanilla until creamy. Gradually add flour mixture. Stir in oats and morsels. Drop by level teaspoonfuls onto ungreased cookie sheets. Bake 7 to 8 minutes for chewier cookies or 9 to 10 minutes for crispy cookies. Yields 4 dozen.
Cook spaghetti. Brown onion and green pepper in little oil. Mix tomatoes and spaghetti; add to mixture. Mix well and put in large skillet or casserole. Top with grated Cheddar. Cover with heated chili. Put on lid. Put in slow oven and cook 30 minutes or longer if convenient.
Combine garlic and anchovies. Squeeze lemon on anchovies. Add Worcestershire sauce, Tabasco and mustard and mix thoroughly. Add egg. Whisk briskly to a creamy texture. Add balsamic vinegar and olive oil. Mix again thoroughly so as to preserve the texture. Pour on the greens and mix lightly. Add cheese; toss the greens. Add croutons; toss again. Add fresh ground pepper.
Mix and pour into graham cracker crust. Refrigerate. Makes 2 pies. May be frozen.
Preheat oven to 350°. Cream together the butter and sugar. Mix together the 3 dry ingredients. Add vanilla, buttermilk and 2 eggs. Rotate, adding dry ingredients and bananas to creamed mixture, stirring well after each addition. Add nuts last. Grease and flour pan. Cook 1 hour to 1 hour and 15 minutes.
Saute 3 to 4 minutes lobster meat in butter. Add slowly milk and onion juice. Do not allow to boil. Season to taste and serve. Makes about 5 cups.
Mix ingredients and pour into a 9 x 13 inch pan. Sprinkle one box of yellow cake mix (or butter cake mix) on top. Drizzle melted oleo over top. Bake at 350° for 50 to 55 minutes. Before the last 15 minutes of baking time is over, add chopped pecans to top and finish cooking. Cool and serve with Cool Whip.
Skin and cut chicken breasts in 6 to 8 pieces. Marinate in buttermilk overnight. Sprinkle with garlic salt, salt and pepper. Let stand 1 hour. Roll in flour to coat. Deep fry for 12 minutes.
Saute mushrooms in sherry and 1 tablespoon margarine in nonstick skillet 5 minutes. Place chicken in saucepan; add water to cover. Bring to a boil; cover, reduce heat and simmer 20 minutes. Drain, let cool and shred. Coat a saucepan with cooking spray; place over medium heat until hot. Add onion. Saute until tender. Combine flour and 1/2 cup broth. Add 2 1/2 cups broth and flour mixture to onion; cook over medium heat until thickened. Remove from heat; stir in sour cream. Cook linguine according to directions on package omitting salt and fat; drain.
Preheat oven to 350° (325° for glass dish). In a 13 x 9-inch pan, melt margarine in oven. Turn pan until melted margarine coats the entire bottom surface. Sprinkle crumbs evenly over the melted margarine. Pour condensed milk evenly over the crumbs. Top with remaining ingredients. Press down firmly. Bake for 25 minutes until lightly browned. Cool. Refrigerate if desired. Cut into bars. Store loosely covered at room temperature. Makes 24 to 36 bars.
Cut tomato wedges in half crosswise. Combine them with salad greens, onion rings, cucumber and olives in a large bowl.
Combine bread crumbs and salt; stir well. Dip cheese in egg whites; dredge in bread crumb mixture. Place cheese on a baking sheet lined with wax paper. Freeze 30 minutes.
Spread can of chili into casserole dish; spread cubed Velveeta into chili. Microwave for approximately 5 to 7 minutes, mixing well or bake at 350° for approximately 15 minutes, mixing well. Serve hot with nacho chips on the side.
Place graham crackers side by side on a 15 x 10-inch greased cookie sheet with raised sides. Boil oleo and sugar together for 2 minutes. Remove from heat and add vanilla and nuts. Spread over crackers.
Mix together the first 5 ingredients. Roll in 1-inch balls. Brown lightly; place in baking pan. Mix together remaining ingredients for sauce. Heat in saucepan until warm; pour over meatballs. Bake at 350° for 1 1/2 hours. May also be cooked in crock-pot.
Mix all together. Put in spray bottle. Use as a rose spray to combat bugs and diseases. (Will work on other flowers as well.)
Let bread rise as directed on package. Brown meat and vegetables together. After bread rises, roll out flat and place on a cookie sheet, one for each roll. Spread 1/2 the mixture in center of each loaf and top with 1/2 of each cheese. Fold bread over and tuck in ends. Brush with egg and bake at 375° until golden brown.
Mix together and press cake mix, egg and margarine into 9 x 13-inch pan. Mix sugar, eggs and cream cheese. Pour over cake. Bake at 350° for 35 minutes. Remove from oven. As cake cools, it will fall.
Gradually add sugar to eggs. Add vanilla. Sift dry ingredients over candy until coated. Combine mixtures and stir until well mixed. Pour into greased 11 x 15-inch shallow pan. Bake at 350° for 30 minutes.
Dissolve jello in hot water. Add cold water and set aside. Whip together cream cheese, Cool Whip, 1 cup sugar and vanilla. Add jello mixture and whip again. Mix cracker crumbs, melted oleo and 3 tablespoons sugar and spread in cake pan, saving a little for the top. Pour in filling and chill.
Combine flour, sugar, baking soda, salt and cinnamon in large mixing bowl. Add eggs and oil, stirring just to moisten (do not beat). Stir in vanilla, pineapple, bananas and pecans. Spoon into 3 floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes or until done with toothpick test. Cook in pan for 10 minutes. Frost with Cream Cheese Frosting.
In a 1-quart casserole, combine apples, sugar, 1 tablespoon baking mix and cinnamon. In medium bowl, mix remaining 2/3 cup baking mix with brown sugar. Cut in margarine until mixture is size of small peas. Stir in milk until moistened; spread onto apples. Bake at 400° for 30 minutes, or until toothpick inserted into crust comes out clean. Let stand 5 minutes. Makes about 6 servings.
Mix sugar, flour and cocoa in large saucepan. Add butter, salt, vanilla and milk; cook on medium heat until right consistency. If gravy gets too thick, add more milk. This is delicious over warm biscuits.
Wash apple, but do not peel. Core; cut apples in 1/2-inch slices. In a medium bowl, toss apples with lemon juice. In 10-inch skillet, combine sugar, corn syrup and 3/4 cup of water. Bring to a boil, stirring until sugar is dissolved. Boil, uncovered, 2 to 3 minutes. Layer apple slices in skillet. Add remaining lemon juice in bowl. Cook over medium heat, uncovered, and turn several times for 5 minutes or until glazed and tender. Serves 6.
Heat oven to 350°. Grease bottoms of four 5 1/2x3 inch mini loaf pans. Combine ingredients in mixer for 2 to 3 minutes. Pour into pans.
Mix together. Cover. Bake one hour at 350°. Stir in 1/2 hour. Use a 9 x 11-inch Pyrex dish.
Saute in large skillet, first 5 ingredients. Add salt and brown. Add soup, noodles and 1/2 cup cheese to mixture. Save 1/4 cup cheese for topping. Bake 30 minutes in a greased casserole (crushed potato chips may be added on top).
Layer all vegetable and cover with oleo. Cover and bake 1 1/2 hours at 350. Place American cheese on top when baked. Place in oven until cheese is melted.
Combine first 3 ingredients; press in bottom and sides of pan. Mix next ingredients and pour in crust. Bake at 350° for 35 minutes.
Saute bacon pieces with onion until bacon is almost crisp. Add green pepper, potatoes and water. Bring to a boil. Lower heat; cover and simmer for 15-20 minutes, or until potatoes are fork tender. Add half-n-half, clams with juices, Tabasco, Worcestershire sauce, salt and pepper. Bring back to heated temperature preference. Do not boil. Makes 4 servings.
Fry bacon until very crisp. Set aside. Brown ground beef with onion. Drain off grease. Mix beans together. Add ground beef. Crumble bacon and add it to beans with remaining ingredients. Bake about an hour or cook on stove top or in crock-pot.
Melt butter in frypan; add zucchini, garlic and scallions; cook, covered, over low heat until zucchini has softened but is not limp. Transfer mixture to blender. Add broth and cream and blend. Add salt, pepper and curry powder to taste. Serve hot or cold. Nice first course.
In a 1-cup measure, combine yeast, 1/4 cup water and the sugar. Stir. Let stand 5 minutes. Transfer to a bowl with remaining 1 1/4 cups of water, 1 1/2 teaspoons of salt and 2 tablespoons of oil. Add 2 cups of flour and stir until smooth. Gradually add 1 more cup of flour and herbs, stirring until well combined. On floured surface, knead dough until smooth and elastic, at least 10 minutes, adding remaining 1 cup of flour as needed. (Dough will be soft.) Place in oiled bowl. Cover and let rise until doubled.
Mix all ingredients until blended. Use heavy-duty mixer. When soft dough is formed, refrigerate overnight. Cut in 8 equal portions. Makes 8 (4 ounce) eggs.
Beat the cream cheese and eggs until light and creamy. Add eggs, one at a time; beat well after each addition, then add the sugar, beating until smooth. Mix in sour cream, lemon and vanilla. Bake in a 325° oven for 30 to 35 minutes, or until only a 3-inch circle in center shakes if pan is jiggled. Serve at room temperature. If made a day in advance, refrigerate. Top with Sour Cream Topping.
Put Carnation, sugar and chocolate in saucepan. Set saucepan on burner and turn heat to low. When sauce starts to boil, cook for 15 minutes. Stir every 2 to 3 minutes. After 15 minutes, take sauce from stove and add 1 teaspoon vanilla. Beat until smooth. Makes 2 1/2 cups. Great on ice cream.
In plastic bag, mix together dry ingredients. Dip chicken in melted butter. Drop into dry mixture. Shake to coat. Place in foil-lined pan. Bake in 375° oven for 1 hour or until chicken is golden and fork-tender.
Put rice in bottom of pan and lay chicken parts on top. Mix sherry, mushroom soup and celery soup. Pour over rice and chicken. Sprinkle dry onion soup on top and bake at 350° for 2 hours.
Cut cheese into pieces and	melt in top of double boiler or over very low heat in a heavy pan. Chop onions and peppers very fine and add to cheese sauce. Add salt, oregano and A.1. sauce. Cool mixture until onions are tender. Gradually add milk or cream. Keep hot. Serve with chips.
In a skillet cook celery, onion and garlic until tender. Set aside 1/3 cup chili. In a large bowl combine remaining chili, ground beef, ground turkey, egg, bread crumbs, pepper sauce, salt, thyme, cumin and cooked celery mixture. Preheat oven to 350°. Place in 12 x 8-inch baking dish. Bake 1 hour. Makes 8 servings.
Preheat oven to 400°. Combine yogurt, milk, sugar, oil and egg. In another bowl, mix flour, baking powder, salt and baking soda. Fold in berries. Combine the two mixtures. Stir only until the dry ingredients are moistened. Spoon into well-greased or paper lined muffin cups. Top with crumb topping (see below). Bake 20 to 25 minutes. Remove from pan to cool. Makes 10 to 12 muffins.
Drain pineapple and oranges. Mix together Cool Whip and milk. Add lemon juice. Fold in pineapple and oranges. Add pecans. Chill at least 2 hours before serving.
Cream together sugars and shortening; add vanilla and eggs which have been well beaten. Sift together the flour, salt, soda and cream of tartar and add to other ingredients. Form into roll and refrigerate overnight. Slice and place on unbaked cookie sheet; bake at 350° until golden brown.
In a large skillet, melt oleo. Add celery and stir over low heat until tender. Stir in soup, milk, onion powder, thyme and pepper. Mix well. Stir in vegetables and chicken and heat through. Spoon into a 12 x 9-inch dish. Put biscuits along the side or on top. Bake at 350° until bubbly and biscuits are done.