HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni per directions. Mix all ingredients together and place in baking dish. Bake at 350° for 20 to 30 minutes.
Put sugar and water on to boil until it forms a soft ball in cold water. While these ingredients are boiling, beat egg whites until fluffy. Take water and sugar off heat. Add this to beaten egg whites. Beat until it forms peaks.
Grease and flour 9 x 13-inch pan. Spread coconut and pecans in bottom of pan. Prepare cake mix according to package and pour over coconut and pecans. Mix margarine, cream cheese and sugar. Spread on top of batter. Bake at 350° for 45 minutes. Let stand to firm up.
Mix all ingredients in blender; pour in pie crust. Bake at 350°.
Mix together. Spread on top of cake or pie, such as Dutch apple. Bake.
Preheat oven to 500°. Sift dry ingredients into bowl. Cut shortening until coarse crumbs form. Add milk and raisins; mix well. Place on lightly floured surface, knead gently 10 to 12 times. Roll dough and cut out biscuits. Put on ungreased cookie sheet. Place in oven for 10 minutes.
Mix eggs, milk, dry mustard and salt. Break up bread in mixture. Add sausage and cheese. Grease a 9 x 13-inch casserole dish and pour in the mixture. Refrigerate overnight. Bake 45 to 50 minutes at 325°. Good served with fresh fruit and hot biscuits.
Core apple; fill with peanut butter. Attach raisins for eyes, marshmallow for nose, carrot stick for tail and apple triangles for ears using wooden toothpicks.
Stir brown sugar, sour cream and maple flavoring well until sugar is dissolved. Whip whipping cream well. Fold in other ingredients and refrigerate. Make day you use it.
Mix flour, sugar, brown sugar, nutmeg, salt and oil. Take 3/4 cup of mixture and add to it the chopped nuts and cinnamon. Set aside. To remainder of first mixture add sour milk, soda and beaten egg. Blend together and pour into a 9 x 13-inch pan. Sprinkle reserved mixture over top. Bake at 350° for 45 minutes.
First, use care and get one, not too young, but tender and a healthy growth. Make your selection carefully and let it be final. Otherwise they will not keep. Like wine they improve with age. Do not pickle or put in hot water. This makes them sour. Prepare as follows: sweeten with smiles according to variety. The sour, bitter kind are improved by a pinch of salt of common sense. Spice with patience. Wrap well in a mantle of charity. Preserve over a good fire of steady devotion. Serve with peaches and cream. The poorest varieties may be improved by this process and kept for years in any climate.
Cook ground beef and onion in pan. Drain grease and add chili powder, cumin and salt. Cook 10 more minutes.
Beat cream cheese, peanut butter, sugar and vanilla until smooth. Fold in whipped topping. Spoon into crust. Drizzle with chocolate syrup.
In a large bowl, thoroughly mix all ingredients. Cover and chill for 24 hours. Divide mixture into fourths. Shape each into a compact 8-inch log and place each on a 12 x 8-inch piece of nylon net. Roll up tightly; tie ends with string. Place logs on broiler pan with a rack and bake in a 225° oven for 4 hours. Remove from oven and take off net. Pat rolls well with paper towels to absorb excess fat. Cool slightly, then wrap in foil and refrigerate or freeze. Makes about 3 pounds.
Cook macaroni until slightly tender. Cook bacon until crisp; remove from pan and crumble. Saute diced onion and green pepper. Add tomatoes. Alternate layers of sauce, cheese and macaroni, winding up with cheese on top. Bake at 375° for 1/2 hour, or until bubbling.
Cook bacon; break up and set aside. Saute onion and green pepper until tender in a little butter or margarine. Stir in the corn and bacon. Spoon into a 1-quart baking dish. Sprinkle with bread crumbs. Bake at 350° for 20 to 25 minutes or until bubbly and heated through. Yield: 6 to 8 servings.
Cook hot dogs. Warm buns then put the hot dogs in them. Chop onion finely. Cut tomatoes and discard the seeds. Mix chopped tomatoes, onion, salt, pepper, and tabasco sauce in a large bowl for the salsa. Put salsa on hot dogs.
Sift together and set aside flour, baking powder and salt. Beat eggs and sugar until thick and lemon colored. Add chocolate morsels, nutmeats, raisins, dates, cherries, pineapple, cherry juice and grated rind. Fold into flour mixture. Pour into two greased waxed paper lined pans, about 9 1/2 x 5 1/2 x 2 3/4-inch. Bake at 340° for 25 to 30 minutes. Yields about 4 dozen bars.
Cook in large pot everything except vanilla and pecans. Bring to a boil over low heat. Stir constantly. Cook until it forms almost a hard ball (243°) on candy thermometer. Remove and add pecans and vanilla. Pour into greased pan (13x9). When cold, cut into squares.
Mix all ingredients. Top with bread crumbs. Bake at 325° for 35 minutes.
In a small saucepan over medium-high heat, blend butter and brown sugar. Heat to boiling. Boil for 4 minutes. Cover a 10 x 15-inch jelly roll pan with foil and butter lightly. Place a single layer of saltines on foil. Pour butter mixture over crackers, spreading evenly. Bake at 375° for 5 minutes. Immediately sprinkle chocolate chips on top. Allow to soften and spread evenly over crackers. Sprinkle with nuts. Refrigerate until cool. Break into pieces.
Mix together eggs, water, oil and 3 cups of flour, gradually adding remaining flour and salt. Make 4 balls of dough. Let stand 10 minutes, covered with a cloth, before rolling (turn once). Roll thin on lightly floured board and cut into 2-inch squares. Fill with potato filling (recipe follows). Drop in boiling water, bringing water to boiling point a second time and cook 5 minutes.
Mix together butter or oleo and brown sugar; beat well. Add egg yolk; mix in. Add flour; blend well. Make balls of dough. Roll in egg white, then roll in nuts. Put on greased cookie sheet. Make dent in each with finger and fill with jam. Bake at 350° for 20 minutes. Remove from sheet while still warm.
Mix cake mix, pudding, flour, oil and egg. Stir in pecans. Dough will be crumbly. Roll into balls. Place 2 inches apart on a greased cookie sheet and bake at 350 degrees for 10 - 12 minutes or until golden brown. Cool 2 minutes and remove from pan.
Peel, core and halve the apples. For the dough, mix together the flour, baking powder and salt. Cut in shortening. Add milk. Mix and roll like pie dough. Place apple half on a square of the rolled dough; add 1 pat of butter. Sprinkle cinnamon and sugar over apple and roll dough around apple. Place in pan. Repeat for each apple.
Cook carrots and potatoes until just slightly soft. Add celery and parsley and cook 10 min more.
Pour water into flat pan ;add crumbled matzas to soak and soften. Beat eggs; add to matzas. Melt butter in frypan. Pour mix in pan; fry and stir occasionally until thickened. Sprinkle with cinnamon. Serve with applesauce.
Beat eggs; add to corn. Add milk, melted butter, salt, pepper and corn meal. Bake in greased casserole in moderate oven for 25 minutes. Set pan in boiling water to prevent overcooking. Serves 6.
In small skillet, slowly bring oil, honey and maple syrup to a boil. Toss cereal and nuts in a medium bowl and add syrup, stirring until all pieces are coated. Line an 8 x 8-inch pan with foil and spray with nonstick coating. Press in mixture. Bake at 350° for 15 minutes. Lift from pan, peel off foil and cut into bars. Wrap each bar in plastic wrap.
First Layer: Mix and spread cream cheese, lemon juice, Worcestershire sauce, mayonnaise and chopped onions.
Heat 2 Tbsp. of the oil, add chopped scallions and saute in a large frying pan until nearly cooked. Add garlic and saute until soft. Add mushrooms and chicken broth. Simmer until liquid is reduced by half. Transfer to a small saucepan, but do not clean out the frying pan (any liquid still coating the side of the pan will add to the flavor of the salmon).
Preheat oven to 400 degrees. Lightly spray 9 by 13 baking dish with cooking spray. Wrap each chicken breast with 1 slice of ham, place in baking dish. Mix cream of mushroom soup and sour cream, pour over chicken. Bake for 1 hour.
Combine brown sugar, butter, corn syrup and salt in a 2-quart glass bowl. Microwave on High setting 3 to 4 minutes, stirring after each minute until mixture comes to a boil. Microwave 2 more minutes; stir in baking soda. Pour syrup mixture over popped corn and peanuts in paper bag; shake well. Microwave on High setting for 1 1/2 minutes. Shake bag well. Repeat microwave and shake steps. Pour caramelized popcorn into large roasting pan. Cool and stir to separate caramel corn kernels.
Preheat oven to 350°. Grease a jelly roll pan or spray with Pam. Mix all ingredients well. Pour into pan; bake for 35 minutes, or until golden and set. Let cool for 15 minutes. Cut into bite size squares.
Mix first 7 ingredients together; press into 9-inch pie plate. Drain tuna; break into pieces and place on rice mixture. Sprinkle Parmesan cheese over tuna. Mix last 6 ingredients well. Pour over rice and tuna. Bake at 350°, covered, for 40 minutes. Remove cover. Bake another 5 to 10 minutes.
Mix all together. Press out onto greased cookie sheet. Bake in a 325° oven. Do not overbake. Should be very light.
Combine sugar, milk and marshmallows. Stir. Cook until marshmallows and sugar melt. When bubbles cover entire top of mixture, boil for 5 minutes. Stir constantly. Remove from heat. Add butter, chocolate chips and salt and mix together. Add nuts if desired. Spread in buttered pan. Cool and cut in squares.
Place first 4 ingredients into a saucepan. Simmer for 20 minutes, then cool. Stir in the remaining ingredients until well mixed. Pour into a greased and floured pan. Bake 30 minutes at 350°. While still warm, brush top with powdered sugar frosting. Cut into squares.
In Fix-N-Mix bowl, place flour. Scald milk. Cool with water, sugar, salt, beaten eggs and yeast. Pour liquid in well. Do not stir. Seal and burp. Wait until seal pops up. Don't break seal. Melt butter or oleo. Pour in bowl and mix. Knead to consistency. Add more flour if necessary. Seal and burp. Wait until seal pops. Knead and roll in rolls or make into 3 loaves of bread. Let rise in pan 20 minutes or longer. Bake at 375° until brown and crusty.
Beat whole eggs together. Add milk and beat. Mix flour, sugar and salt; add to eggs and milk. Stir well. Cook in double boiler until thickens. Chop up bananas and add butter and flavoring to mixture in boiler. Put a layer of mixture in bottom of bowl and add a layer of wafers and a layer of bananas. Continue this way until all mixture is gone. Top with slices of bananas and wafers.
Saute onions and celery in margarine until soft; add mushrooms, mushroom soup, roll of garlic cheese and cooked broccoli. Heat and serve.
Heat oil in skillet. Add corn meal. Stir in onion and parsley. When hot, add fish.
Melt butter in 13 x 9-inch baking dish. (Be sure the butter coats the bottom corners of baking dish.) Stir in brown sugar and cinnamon. Place bread slices in double layer (one slice directly on top of each other) over sugar mixture. Beat eggs and milk together. Pour over bread slices. Cover and let stand overnight in fridge.
Mix dry ingredients together; lightly beat eggs and add with buttermilk and water to dry mix. Mix well with a whisk and then add melted butter. Stir into batter. Makes about 15 waffles.
Save 1/2 cup flour and mix well with nuts and raisins. Cream butter and sugar; add well beaten eggs. Add flour and baking powder that have been sifted together. Add lemon extract; add nuts and raisins, that have been mixed with the flour. Pour batter in large Bundt cake pan. Preheat oven to 250°. Bake at 250° for three hours. Let cool in pan. You can put a glaze on cake if so desired.
Chill macaroni and when cool, mix in vegetables. Moisten with Miracle Whip. Season with salt and pepper. Mix cheese with salad. If you want, top with cheese in bowl or on salad plates.
Stir and cook the jello, sugar, corn starch, and salt until clear. Fill a baked pie shell with berries. Then pour the cooked mixture over the berries. Cool and serve with whipped cream.
Fry bacon until crisp. Remove bacon and saute onion. Add flour and blend. Add cream to make a white sauce. Saute mushrooms in butter. Add peas, mushrooms and bacon, broken into small pieces, to cream mixture. Heat and serve.
Dissolve lemon Jell-O in 1 cup of hot water. Let cool. Add Wesson oil, cake mix and lemon flavoring, then add four eggs (beaten to the mixture). Bake at 325° for 1 hour in a small tube pan which has been greased and floured. When done, pour the following sauce over cake while warm: 2 cups confectioners sugar and 5 tablespoons lemon juice.
In large pan brown beef and onion in oil Add tomatoes, tomato paste, water, parsley, salt, sugar, garlic powder, pepper and oregano. Simmer uncovered stirring often, about 30 minutes. Cook noodles as directed on package and drain. In a 13 x 9 x 2 inch baking dish, spread about 1 cup of sauce, then a layer of noodles, sauce and Ricotta cheese, Mozzarella cheese and Parmesan cheese. Repeat with this filling until all is used. Bake 30 to 40 minutes at 350° until slightly browned and bubbly. Allow to stand 15 minutes before serving.
Boil for 30 to 40 minutes; drain them. Then put ribs in baking dish and brush often with barbecue sauce while ribs bake at 350° for an hour or until done. Use favorite barbecue sauce. Serves 4 people.
In a bowl, beat egg yolks and stir in sweetened condensed milk. Add lemon juice. Put into pie shell. Preheat oven to 350°. Put ingredients into pie shell. Bake for about 5 minutes. Take out of oven and place meringue on top of pie. Bake until meringue is brown.
Cream potatoes and margarine, then add sugar and beat well. Add eggs and remaining ingredients. Beat well. Bake at 350° for 50 minutes. Add topping and continue cooking 10 minutes or until brown.
Mix sugar and flour together; add beaten eggs and butter. Mix vanilla, chips and nuts; pour into flour/sugar mixture. Bake for 30 minutes at 350°.
In small mixing bowl, beat together the cream cheese and salad dressing. Beat in pimento and American cheese. Add Worcestershire sauce and onion powder. Chill at least 1 hour. Shape into ball. Press chopped nuts over outside of ball. Chill until firm.
Combine flour, soda, sour cream, salt, sugar and beaten eggs in a large bowl. Mix until smooth; set aside. In a small saucepan, combine butter, water and chocolate; bring to a boil. Add chocolate mixture to batter; mix together very well. Batter will be thin. Pour batter into greased 17 x 11 1/2 x 1 jellyroll pan. Bake at 350° for 25 minutes. Cool in pan on wire rack.
Combine 1 1/4 c. flour, yeast, sugar and salt in a bowl. Blend together. Heat water, milk and oil until warm. Add the egg and the warm liquid to the flour mixture. Blend well. Add remaining flour. Knead for 5 minutes until smooth and pliable. Cover and let rise for 1 hour. Roll out into a rectangle shape and layer with filling.
Boil sugar, water and corn syrup until it threads. Add butter and peanuts; cook slowly to 300°, stirring occasionally. Add soda and vanilla. (It will foam	up.) Turn out on buttered baking sheet; pull out thin as it cools. When cold, break into pieces with knife handle.
Mix all of ingredients together, except for butter and crackers. Combine crackers and melted butter together and cover the top of casserole. Cook at 350° for 30 minutes.
Mix yogurt, lemon juice, garlic powder, parsley, salt and pepper with a big spoon or a whisk. Pour over cucumbers.
Mix thoroughly and refrigerate at least one half hour. Serve with corn chips. Easy to make and easy to keep ingredients on hand and is delicious.
Shred cabbage and put in ice water and let stand. Slice onion very thin into rings, then separate. Slice pepper; slice chestnuts thin.
Mix first eight ingredients together. Add apples and nuts last. Bake 55 minutes to one hour at 350°. Cool 10 minutes before taking out of pan.
Cut flour, Crisco and baking soda in mixing bowl until it resembles cornmeal. Add milk; roll out on floured board and cut into strips. Let dry for 30 minutes before placing over your boiled and deboned chicken. Cook for 20 minutes without taking the lid off the pan.
Heat oil in electric frying pan or skillet. Coat all pieces of meat with flour, salt and pepper. Brown both sides of meat at 350°. Remove steaks to platter and set aside. Add 1 tablespoon flour to drippings in skillet, stir in. Add milk and soup. Mix well. Put steaks back in gravy. Reduce heat and simmer for 1 hour.
Bake as directed and cool completely, then split layers in half. (Yellow cake mix can be used.)
Drain salmon and remove bones. Combine salmon, cream cheese, picante, cilantro and cumin in a small bowl. Spread about 2 tablespoons of mixture over each tortilla. Roll each tortilla tightly. Place tortillas, covered, in refrigerator for 2 hours. Remove from refrigerator and slice each tortilla into bite size pieces.
Wash cranberries. Peel oranges and chop rind in very small pieces. Chop orange pulp and cranberries very fine. Mix fruits with sugar. This will keep in refrigerator for over a week without sealing or you may pour into hot sterilized jars and seal to keep longer.
Mix together dry ingredients and set aside. Beat eggs and add oil. Combine dry ingredients and egg mixture. Fold in grated carrots and nuts. Pour in sprayed jelly roll or sheet cake pan. Bake at 350° for 25 to 30 minutes; cool. Frost with Cream Cheese Frosting.
Combine ground beef, rice, onion, salt and pepper in bowl; mix well. Shape into 12 balls. Brown in shortening in heavy skillet; drain. Add soup and hot water. Simmer, covered, for 1 1/2 hours or until rice is tender. Yield: 6 servings.
Soften first 3 ingredients to room temperature. Add remaining ingredients. Beat until smooth. Chill for 4 to 24 hours. Shape into ball and roll in nuts.
Mix bread crumbs with cheese, parsley, salt and pepper. Mix butter and garlic. Dip chicken breasts into melted butter; dredge in crumb mixture and arrange in single layer in 9 x 13-inch Pam sprayed baking dish. Sprinkle remaining butter over top. Bake at 350° for 45 minutes.
Cream butter and sugar. Add eggs; beat well. Add flour alternately with milk and flavoring. Fold in fruit if using. Fill well-greased cupcake pans 2/3 full. Bake 20 minutes at 375°. Cool and frost with Grandma Belle's Chocolate Frosting.
Use a 9 x 13 pan. First layer ice cream sandwiches. Layer in order the ingredients given. Repeat layers again. Put in freezer. Slice and serve with a dip of Cool Whip and cherry.
Wash and slice zucchini; do not peel. Put in layers in casserole, sprinkling each layer with soy grits and a little salt. Fill casserole and top with a few grits. Pour in tomato soup, adding water, if necessary, to cover. Cover and bake in moderate oven until done, about 1 hour. Remove cover for last 15 minutes to brown. Do not have casserole too full, because grits swell. Serves 6.
*Note: I use 1 cup black walnuts and 1 cup pecans for the 2 cups of nuts.
Saute onion in butter over low heat until golden. In a large bowl, beat the egg slightly. Add milk and stuffing; let stand for 5 minutes. Add the ground meat, parsley, onion, salt and pepper; mix lightly, but thoroughly.
Cream butter and sugar and add the rest of the ingredients. Spread in 2 (8 or 9-inch) greased pans and spread with icing of your choice.
Mix all ingredients together well. Cook in boiler or Dutch oven for 3 minutes on medium heat, stirring (mixture will be lumpy). Knead while warm. Store in airtight container.
Have pie crust ready. Defrost blueberries for 2 to 3 hours at room temperature. In mixing bowl, combine berries and lemon juice. Blend flour, cornstarch, sugar and salt. Sprinkle a little over bottom of crust. Stir the rest into berries. Dot with butter. Seal crust good and press down. Bake at 450° for 15 minutes, then at 350° for 1/2 hour more.
Mix altogether in a large bowl. Use 1/2 of grated cheese. Save the other half for the top. Bake at 350° for 45 to 50 minutes.
Mix together jam, dressing and soup mix. Pour over chicken. Bake at 350° for 1 hour and 15 minutes. Remove chicken. Stir cooked rice into juice.
Combine flour, nuts and melted oleo. Pat into a 13 x 9 x 2-inch Corningware dish. Bake for 30 minutes at 350°. Cool. Mix cream cheese and sugar well; then fold in Cool Whip. Spread over cool crust. Then spread cherry pie filling over top. Chill several hours.
Preheat oven to 375°. In bowl, combine flour, baking soda, salt and cinnamon; set aside. In bowl, beat butter, both sugars, eggs and vanilla extract until creamy. Gradually add flour mixture. Stir in oats and morsels. Drop by level tablespoonfuls onto ungreased cookie sheet. Bake at 375° for 7 to 8 minutes for chewier cookies, or 9 to 10 minutes for crisper cookies. Makes about 4 dozen cookies.
Sift together flour, sugar, salt, cinnamon, nutmeg and baking soda. Add remaining ingredients, mixing well. Pour into 2 well greased loaf pans. Bake at 350° for 1 hour and 15 min. Let pans cool 10 min. Loosen edges around pan. Remove loaves and place on cooling rack. Let cool completly. Then wrap tightly. Can be frozen.
Mix all of this real good together and pour into 2 graham cracker pie shells. Let stand at least 3 hours in refrigerator before serving. Makes 2 pies.
Crush vanilla wafers. Cream butter and sugar. Add eggs. Add milk and wafers, alternately. Add coconut; beat well. Add nuts; beat well. Bake in tube pan for 1 1/2 hours at 275°.
Preheat oven to 375°. Put butter, sugar, molasses and egg into mixing bowl; beat well until creamy. Sift flour, soda, salt and spices together. Add to creamed mixture; blend well. Form into balls. Roll in granulated sugar. Place about 2 inches apart on greased baking sheets. Bake about 10 minutes. Let cool a little before removing to cooling trays.
Mix sugars and sour cream. Cook over low heat, stirring continuously, until sugar dissolves. Cook until mixture reaches medium-soft ball stage. Remove from heat. Add vanilla and nuts. Stir until coating begins to form on nuts. Turn out onto waxed paper. Separate and cool.
Cook cabbage until tender; drain. Pour into casserole dish. Cover with cheese sauce. Sprinkle dry dressing mix on top. Bake in a 325° oven until bubbly.
In bowl, combine first five ingredients. Pour into greased 13 x 9 x 2 inch pan. Sprinkle dry cake mix over. Drizzle with melted butter, add chopped nuts.
Separate rolls into triangle shapes. Cut each half to make a long, thin triangle. Combine butter, curry powder, dill weed and mustard. Spread thinly on surface of rolls. Place a frank on triangle at broad end. Roll the triangle around frank. Place on ungreased cookie sheet. Bake at 375° for 10 minutes.
In large frying pan, saute five cloves of garlic in olive oil. Add chicken. Season with parsley, rosemary, salt and pepper to taste. Cook until lightly browned. Add balsamic vinegar and water. Simmer an additional five minutes. In a separate pan, saute peppers, onion and remaining garlic in olive oil until desired tenderness. Serve pepper mixture over balsamic chicken.
Melt butter; mix first 4 ingredients. Press into 9 x 13-inch greased pan. Melt chips and peanut butter over low heat; pour over crust. Chill. When ready to serve, remove from refrigerator; cut at room temperature.
Combine chopped chicken with stuffing mix and add enough chicken broth to moisten well. Add beaten eggs. Bake in a greased loaf pan about 1 hour at 375°.
Heat oven at 350° (325° for glass). In a 13 x 9-inch pan, melt margarine. Sprinkle graham crackers into margarine and mix together. Pat into pan. Pour milk evenly over crackers. Pour chocolate chips, coconut and nuts over top and press gently into crackers. Bake 25 to 30 minutes. Cut into bars. Store in airtight container.
Mix all but flour, baking soda and almonds together well, then incorporate the dry ingredients into the first mixture. Batter will be very stiff. Roll into 2 long rolls, about 1 1/2 inches in diameter. Wrap in wax paper. Chill in refrigerator overnight. Slice 3/4-inch thick slices; place on a greased cookie sheet. Bake for 10 minutes at 350°.