HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, eggs and oil. Sift together dry ingredients. Add to sugar mixture with 1 cup buttermilk. Add applesauce and vanilla. Bake in cake pan (approximate size 9 x 13-inch) for about 30 to 40 minutes in oven at 350°.
Mix sugar and mustard together and sift. Place in saucepan and add remaining ingredients. Cook very slowly, stirring constantly, until mixture bubbles, then continue cooking for 5 minutes. Cool. Refrigerate. Keeps well. Makes 1 quart.
Cook beef in oil (brown). Add other ingredients, except soup water and cabbage. Cook for 3 minutes. Add soup and water and mix. Remove from heat. Place cabbage in 2-quart casserole. Pour meat mixture over cabbage. Do not mix. Cover and bake for 1 to 1 1/2 hours at 325°.
Use electric mixer to combine eggs, oil, wine, cake mix, pudding and nutmeg. Beat until batter is smooth. Pour into well-greased and floured tube pan. Bake 45 minutes at 350°. While cake is still warm, dust with powdered sugar.
First oil the onions. When the onions get red, the onions should get red in between 1 to 10 minutes. Then put Spice Blends, also red and green peppers. Also tomato can be added. Last, water and rice can be added.
In 3-quart saucepan over medium heat, stir Pet milk, marshmallows and frozen orange juice concentrate until marshmallows melt. Take off heat. Stir in dates, raisins, walnuts, candied fruit and candied cherries. Stir until well blended.
Mix the cake mix, 2 eggs and 1 stick of butter/oleo (melted) together. Press into a 9 x 13-inch pan. Next, mix the powdered sugar, 2 eggs, cheese and 1 stick of butter/oleo (melted) together. Pour over other mixture. Do not mix the two together. Bake at 350° for 45 minutes.
Melt butter in pan. Add celery and onion. Cook slowly until tender. Add ground beef. Cook and stir for 5 minutes. Add soy sauce and bean sprouts; mix well and heat. Serve with thin soy sauce as a condiment. Serves 4.
Combine lentils, salt, water and rice; bring to boil. Lower heat. Cover, then simmer until tender, about 35 minutes. Remove; let stand 10 minutes. Wash with water. Stir in bread crumbs, wheat germ, onion, celery seed, etc. Shape into patties; roll in the wheat germ. Fry slowly in well-oiled pan for 10 minutes. These are delicious.
Beat milk and pudding mix; chill. Mix soft cream cheese and butter; add powdered sugar. Stir chilled pudding mix into cream cheese mixture. Add Cool Whip to mixture.
Boil chicken about 1 hour. When done, take out liquid and debone. Reserve liquid to cook 2 cups rice. Add celery, onion, soy sauce, Tabasco, Lipton onion soup mix, salt and pepper and cut up chicken. Cook until rice is done.
Preheat oven to 350°. Grease bottom and sides of a 10-inch spring-form pan (or spray pan with Pam). Heat oil in a large skillet over medium-high heat. Add vegetables and saute until tender-crisp, about 15 to 20 minutes. While vegetables are cooking, whisk the eggs and milk together in a large mixing bowl. Stir in bread and cheeses. Season with pepper. Add drained sauteed vegetables to egg mixture and stir until well combined. Pour into pan and pack mixture tightly. Place pan on a baking sheet to catch any leaks. Bake until Frittata is firm to the touch, puffed and golden brown, about 1 hour. If top is getting too brown, cover with aluminum foil. Serve hot, at room temperature, or cold. It can be reheated in a 350° oven until warmed through or in microwave. Freezes well.
Separate refrigerated biscuits. Mix small amounts of cinnamon and sugar until it looks right. Roll each biscuit in melted butter until covered on top, bottom and sides. Then roll them in the cinnamon-sugar mixture, coating the bottom, top and sides.
Place fruit in 9-inch square dish. Combine sugar, cornstarch and salt; mix well and sprinkle over fruit. Dot with oleo. Place pastry on top of fruit; trim edge and seal. Make several slits to allow steam to escape. Brush pastry with milk; sprinkle with sugar. Bake at 425° for 30 minutes.
Blend all ingredients well. Chill. Serve with any seafood; especially good with fried shrimp.
Peel outer layer of oranges and lemons; set aside. Remove the white membrane from fruit and discard. Set the fruit aside. Chop peels; place in a large saucepan. Add water and baking soda. Simmer for 10 minutes.
Fry bacon; drain. Cut in little pieces. Heat flour, egg, vinegar, sugar and water (a little at a time) to make like a gravy. Add bacon pieces. Heat until thick, always stirring. Pour over lettuce or endive.
Heat oven to 350°. Place sauerkraut in 1 1/2-quart casserole. Top with layer of corned beef and then cheese. Combine mayonnaise and salad dressing and spread over cheese. Arrange tomato slices on top. Stir bread crumbs into melted margarine; sprinkle over casserole. Top with dash of caraway seed. Bake for 50 minutes. Serves 6.
Mix the sugar, raisins, soda, salt, butter and boiling water. Let this mixture stand overnight. The next day, add the egg and the flour and blend well. Bake for 1 hour plus at 350° or 325° for glass pan. Check after 1 hour.
Cook sugar, milk, butter and cocoa 1 1/2 minutes. Start counting when mixture comes to a boil. Remove and add oats, coconut and vanilla. Beat well; spoon onto waxed paper. Tastes like fudge.
Brown ground beef, onion and green peppers in skillet. Add ketchup, brown sugar and pork and beans to ground beef, mix well. Cook in slow oven or crock-pot for 2 hours or bake for 30 minutes at 350° to 400°.
Cream together butter and shortening. Add sugar and eggs. Sift dry ingredients and add alternately with milk to creamed mixture. Add vanilla. Bake in a 9 to 10-inch tube pan at 350° for 1 1/2 hours or until done. Don't look at the cake for 1 hour.
Whisk together flour, baking powder and salt. Cut in butter. Add whipping cream and egg. Add chocolate chips. Cut out into circles. Bake at 375° until golden on top.
Mix sugar, milk, marshmallow cream, butter and salt in 2-quart saucepan. Cook over medium heat 5 minutes. Remove from heat. Stir in chocolate chips until melted. Add vanilla and nuts. Spread in a 8-inch square pan. Makes around 30 pieces.
Preheat oven to 350°. Mix all ingredients together. Put about 1 heaping teaspoonful about 2-inches apart on ungreased cookie sheet. Bake at 350° for 9 to 10 minutes. Let cool. Makes approximately 6 dozen.
Put syrup into tall glass. Add sparkling water and stir. Add ice cream and stir. Add more sparkling water to fill glass.
Mix Nassau Royale, rum and 1/4 c. sugar, heat to dissolve. Melt 1 pkg chocolate chips (6 oz), stir in the rum mix, let cool. Whip 2 egg whites to death in the blender, adding Balsamic vinegar and/or cream of tartar to help stiffen. Add to cool chocolate/rum mix. Stir in Cool Whip, fill wine glasses and chill.
Spread almonds in a single layer in a shallow pan. Bake at 300° for 15 minutes, stirring often until almonds just begin to turn color. Combine softened cream cheese, mayonnaise, bacon, dill and pepper; mix well. Cover; chill overnight. Form cheese mixture into shapes of 2 pine cones on a serving platter. Begin at narrow end and press almonds at a slight angle into cheese mixture in rows. Continue overlapping rows until cheese is covered. Garnish with artificial pine sprigs. Makes 1 1/2 cups. Do not freeze.
Proof the yeast with the water, then add sugar and oil or margarine. Add salt to flour and gradually add flour. Knead dough and shape it into 2 loaves; let it rise until its size is doubled. Brush with egg white before baking for 30 minutes in 375° oven. Makes 2 loaves.
In skillet, cook beef and onion until brown; drain. Stir in the salt, oregano, pepper, bread crumbs, 1/2 cup tomato sauce and green pepper. Prepare pie crust. Pour meat mixture into pie plate. Spread cheese topping over meat.
Mix all ingredients together. Put 2 to 3 heaping serving spoonfuls in each greased 9-inch cake pan lined with wax paper. Bake at 350° for 5 minutes or until done, not brown. Will make 12 to 15 layers.
Saute onion in oil. Add green chilies, broth, sauce, half and half, cheese and chicken. Line casserole with uncooked tortillas. Alternate sauce and tortillas in layers. Let stand at least 2 hours before baking to improve flavors. Bake at 350° until heated through. Freezes very well. Serves 8 to 10.
Combine all ingredients. Pour into unbaked pie shell. Bake at 350° for 25 minutes.
Mix ingredients together and put into greased casserole. Let stand in refrigerator overnight. Let stand 1 hour out of refrigerator before baking. Bake 1 hour at 350°.
Cook ground beef and onion until beef is well browned, stirring frequently. Add tomatoes, tomato paste, sugar, salt, oregano, thyme, pepper, garlic salt and bay leaf. Heat to boiling, stirring to break up tomatoes. Reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf; spoon off any fat. Prepare lasagna noodles as directed on box. Arrange noodles in a 13 x 9-inch baking dish. Combine eggs and Ricotta cheese. Place 1/2 mixture over first layer of noodles, then 1/2 the sauce. Repeat. Bake in a 375° oven for 45 minutes. Remove from oven; let stand 10 minutes before serving.
Cover lettuce, onion, celery,	peas, water chestnuts, mayonnaise and sugar with Cheddar cheese, bacon bits, eggs and tomatoes. Layer as listed	except	last one. This should be made several hours before serving or night before. Just before serving, add 1 cup grated Cheddar cheese. Don't toss. If desired, sprinkle with Parmesan cheese.
Prepare brownie mix according to package directions; stir in peanuts. Bake in a well greased 9 by 9-inch baking dish according to package directions. Set aside to cool. Place bananas in a single layer over brownies. Whisk pudding into milk, then add cool whip and pour over bananas. Garnish with strawberries.
In very large pot, heat broccoli (careful not to overcook); drain well. Put back in large pot or very large mixing pan. Saute onion in butter until just done, but not burned. Add onion mixture to broccoli. Then add to mixture all other ingredients.
Line a 9-inch square pan with sliced apples. Mix all dry ingredients and egg until crumbly. Spread over top of apples. Pour melted butter over all. Bake at 350° for 40 to 45 minutes. Serves 8.
Soak cucumbers in fresh water for 2 days or until fresh enough. Soak other things in water with handful of salt overnight. Cook in vinegar, sugar and spices for 1 hour, slowly.
In Pyrex dish, place four large onions. Quarter each onion and place a pat of butter in each quarter. Place a heaping tablespoon of dark brown sugar on top of each onion. Cut a piece of bacon in half and crisscross on top of onion. Cover and bake in a preheated 325° oven for an hour or until onions are tender. Salt and pepper a little. Serves 4.
Butter an 8 x 11-inch baking dish. Alternate layers of bread, cheese and olives. Beat eggs and combine dry mustard and milk. Pour over bread and cheese layers. Refrigerate for 1 hour or overnight. Bake at 350° for 1 hour. Garnish with green olives and serve.
Wash and chop the endive. Fry bacon until crisp; remove from drippings; crumble. Mix salt, sugar and flour; add vinegar. Stir until well blended. Cook sauce in 2 tablespoons bacon drippings until thickened, adding cream gradually. Pour mixture over endive and mix together lightly. Garnish with chopped eggs and crumbled bacon.
Mix sugar, strawberry gelatin, cornstarch and salt in medium saucepan. Stir in boiling water. Bring mixture to a boil, stirring constantly. Boil 3 minutes. Cool completely. Arrange whole strawberries in baked pie shell. Pour glaze over berries. Chill several hours. Makes one 9-inch pie.
Mix together the margarine, sugar and cocoa. Add the eggs, one at a time, flour, baking powder, nuts and coconut. Bake in oblong pan at 350° for 30 to 35 minutes. While cake is still hot, spread the marshmallow cream on top and let cool.
Put all ingredients in large bowl and mix together. Don't put apples higher than 1 1/2 inches. Butter glass Pyrex, 12 1/2 x 8 1/2-inch pan. Lay apples evenly, covering the whole pan.
Mix all ingredients, except steak, to make marinade. Place steak in marinade for 24 hours. Grill until desired doneness.
Mix together the cake mix, 1 stick of melted butter, 1 egg and 1 tsp. vanilla. Press into 9X13 pan. Cream together the remaining 1 stick melted butter, cream cheese, 2 eggs, powdered sugar and 1 tsp. vanilla. Spread over the cake mixture. Sprinkle with pecans and bake at 350 degrees for 45 minutes. Top should be firm and lightly browned.
Preheat oven to 375°. Spread apple filling in buttered 9-inch square baking pan. In medium bowl, beat eggs. Add condensed milk, melted butter, cinnamon and nutmeg; mix well. Pour over apple filling. In medium bowl, combine sugar and flour. Cut in cold butter until crumbly. Add nuts and oats. Sprinkle over custard. Bake 50 to 55 minutes or until set. Cool. Serve warm with ice cream, if desired. Refrigerate leftovers.
Place seasoned chicken breasts in baking dish. Cover with soup diluted with wine or 1/2 cup of water. Cover generously with cheese. Top with bread crumbs. Drizzle melted butter over the top. Bake, uncovered, for 45 minutes at 350°.
In a 13 x 9 x 2-inch pan, spread pineapple and syrup. Spread pie filling over pineapple; put dry cake mix over pie filling; sprinkle pecans over cake mix; press into cake mix. Slice margarine and place evenly over pecans. Bake in 350° oven until done.
Beat the eggs and place in a saucepan with the sugar, flour and vinegar. Bring to a boil. Remove from heat and set aside. Mix together the apples, crushed pineapple and nuts. Pour on the dressing mixture and combine well. Fold in the Kool Whip and store in the refrigerator for 24 hours before serving. Makes 10-12 servings.
Mix well. Pour into glass pie plate. Bake in microwave 5 to 7 minutes on Medium or 50% power, turning plate twice, then 1 to 3 minutes on High power.
Combine all ingredients in bowl, mixing well. Store in airtight container. Yields 4 cups.
In 1-quart microwavable casserole, combine leek, pepper and garlic. Cover and microwave on High for 2 minutes, until leek is tender. Add rice and 3/4 cup water and stir to combine. Microwave uncovered on High for 5 minutes, stirring once halfway through cooking. Cover and microwave on Medium for 3 minutes. Add scallops. Cover and microwave on Medium for 3 minutes. Let stand for 1 minute until scallops are opaque. Add remaining ingredients and stir to combine. Serve over greens, if desired.
Mix all ingredients together. Use 3 1/2 tablespoons of mixture to make a cup of cappuccino.
Combine all ingredients and mix well. Bake at 350° for 30 minutes. Serve with crackers.
Roll crescent rolls on cookie sheet. Bake at 375° for 10 minutes or golden brown. Cool.
Stir together flour, salt, baking powder and pumpkin pie spice; set aside. In large bowl, combine cereal, sugar and milk. Let stand 3 minutes or until cereal softens. Add egg whites and oil; mix well. Add flour mixture, stirring only until combined. Portion batter evenly into 12 lightly greased muffins pan cups. Bake in 400° oven about 20 minutes. Serve warm.
Combine all ingredients except broth, butter and eggs. Toss well. Add broth, butter and eggs. Mix well, but lightly. Should be very moist. Use to stuff neck and body cavities of turkey. Or for ease in preparation and serving, cook separately in a well-greased baking dish, 45 minutes at 325°. Makes about 11 to 12 servings.
In 1 1/2-quart glass container, microwave sugar and syrup on High 4 minutes. Stir in peanuts. Microwave on High 3 to 5 minutes. Add butter and vanilla. Microwave on High 1 to 2 minutes. Add soda and stir until foamy. Pour mixture onto lightly greased cookie sheet. Let cool 1/2 to 1 hour. When cool, break into small pieces.
Mix all ingredients together; 1/4 cup for each cookie on baking sheet. Bake at 350° for 15 minutes.
Crush ginger root and garlic together. Set aside. Mix next five ingredients and set aside. Heat oil in uncovered wok at 375°. Add ginger root and garlic. Stir-fry 10 seconds. Add shrimp. Stir-fry 3 minutes or until pink. Add green onions. Stir-fry 30 seconds. Add soy sauce mixture. Stir-fry 30 seconds. Brown bean sprouts, zucchini and sesame seed in butter. Add to stir-fry mixture. Serve immediately. For hotter tate, use 1/8 teaspoon cayenne pepper.
Peel and grind in food chopper until you have 1 gallon of pears. Place in a large pan and add 1 cup salt. Let stand 1 hour. Squeeze out all juice and then add ingredients. Cook for 20 minutes. Seal in jars.
Remove mesh from turkey and flatten turkey on a cutting board, skin side down. Combine garlic, rosemary, pepper and salt in a blender. Turn on motor and gradually add oil until this is chopped coarsely. Spread half the garlic mixutre over inside of turkey. Reroll turkey to its original log shape, tying firmly every two inches. Spread remaining mixture on the outside. Roast on rack in roasting pan. Roast at 350° for 1 1/2 to 2 hours or until meat thermometer registers 170°. Remove from oven and let stand 20 minutes. Remove strings and slice.
In saucepan, combine milk, sugar, egg yolks and butter. Cook, stirring over medium heat, until thick, about 15 minutes. Add coconut, pecans, confectioners sugar and vanilla. Stir until desired consistency. Cool. Makes enough for one 13 x 9 cake.
Pour boiling water to strawberry Jell-O mix. Add frozen strawberries and mix until the strawberries are thawed. Add can of pineapple and juice and the mashed bananas. Pour half the mixture in dish; set in refrigerator until firm. Take out and spread the sour cream. Add remaining 1/2 that has been setting out. Refrigerate.
Dissolve soda in buttermilk. Mix together all dry ingredients. Add eggs, oil, buttermilk mixture and stir. Fill greased muffin tins 2/3 full. Bake at 400° for 18-20 minutes. Muffin batter may be stored in refrigerator for 6 weeks.
Wash cucumbers and slice thin, leaving peel on. Chop onions and peppers; combine with cucumbers and salt. Let stand 3 hours. Drain well. Combine sugar, vinegar and spices. Bring to boil. Add the liquid you drained off cucumbers. Heat but do not boil. Seal in jars.
Tenderize round steak by pounding. Cut into strips. Brown meat in hot oil in a large skillet. Remove to dish. Add more oil and cook garlic, onion and pepper until tender. Return meat to pan. Pour 1 can of soup over meat and cook until done. May need to add more soup during cooking. Sprinkle on soy sauce to taste. Serve over rice or noodles.
Make crust of flour, 1/2 cup sugar, 1 cup margarine and 1/2 teaspoon salt. Press crust into a 10 x 15-inch dish. Bake 20 minutes at 350°.
Melt butter in saucepan. Add sugar and cream. Stir over medium heat until sugar is dissolved. Bring to a rolling boil (turn heat back to high). Boil 1 minute. Remove from heat and beat immediately. When mixture begins to lose its gloss, spread quickly over cake in pan, while hot. Cool before cutting.
Saute onion and garlic cloves in oil. Add zucchini and saute. Put half of the zucchini and onion mixture into casserole dish. Add a layer of sauce, then garlic salt and Italian seasoning. Add layer of Provolone and remainder of zucchini and more seasonings, then rest of Provolone. Top with sauce, then Parmesan and seasonings. Bake at 350° for 30 to 45 minutes.
Mix ingredients together and place in uncooked pie shell. Bake at 350° for 45 minutes.
Cut, cook and mix in big pan. Put in quart jars and can at 10 pounds pressure for 25 minutes.
Combine everything. Stir in meat; mix well. On wax paper, pat meat into a 12 x 10-inch rectangle. Arrange ham slices on top of the meat. Leave a small margin around the edges. Sprinkle cheese over ham. Roll like a jelly roll. Seal edges and ends. Bake at 350° for 1 hour and 15 minutes. During the last 5 minutes, place Velveeta cheese slices on top.
Preheat oven to 350°. Melt butter in 13 x 9-inch pan. Sprinkle cracker crumbs over butter. Mix peanut butter and condensed milk and spoon over crumbs. Sprinkle granola chips and coconut over top. Press down gently. Cook at 350° for 25 to 30 minutes. Cool completely before cutting.
Stir grits and salt into briskly boiling water in a large saucepan. Return to boil, then reduce heat and cook 2 1/2 to 5 minutes. Remove from heat; add margarine and cheese. Stir; let stand a few minutes until desired consistency. Serve hot.
Combine onion, garlic powder, salt and pepper. Add beef and mix well. Shape into 8 patties. Grill burgers. When done top with crumbled bacon and cheese. Continue to grill until cheese melts. Serve on warm buns with miracle whip, lettuce, tomatoes and pickles.
Flour and brown steaks in shortening. Remove steaks and brown onions in shortening. Add remaining ingredients. Add water to make as much gravy as you desire (don't start adding too much water at the beginning) as it cooks. Simmer for three hours. Cool overnight. Skim off fat; thicken with flour or cornstarch.
Mix everything and cook on medium. Stir until the dough forms a ball and comes off the side of the pan. Cool and knead. Divide and color. Store in airtight container. Add a little baby powder to make it smell like Play Dough. Have fun!
Mix all ingredients together. Divide into greased muffin tin. Bake at 400° for 12 to 15 minutes. Yields 12 muffins.
Mix bisquick and water to form crust. Place in 9 inch x 9 inch baking dish. Mix remaining ingredients and place in shell. Put paprika on top. Bake for 30 minutes at 375 degrees.
Combine all ingredients in a large saucepan. Let stand until sugar is almost dissolved. Bring to a boil, stirring constantly.
Crumble sausage and brown with chopped onion in large frying pan. Drain grease. Add black-eyed peas, tomatoes, chili powder and pepper. Simmer for 1 hour, stirring occasionally.
Put bacon strips on broiler pan covered with foil. Cover with brown sugar. Broil at 350° to 400°. Start on middle shelf, then move to lower shelf until crisp.
Mix ingredients well. Grease cookie sheet and sides. Line with wax paper. Pour in batter. Bake at 350° for 15 minutes. Turn upside down on a tea towel, dusted with 4x sugar. Pull off wax paper. Roll tightly and cool. Unroll and fill. Reroll and refrigerate.
Saute beef and onion. Add mushrooms, sauce and seasonings. Pour into a 9 x 13-inch casserole dish. Top with sliced Mozzarella cheese. Bake at 400° for 10 minutes.
Cut butter and pecans into dry ingredients. Crumble over the fruit and bake, uncovered, for 35 to 40 minutes in 350° preheated oven.
Mix all ingredients in buttered baking dish. Dot with butter. Bake, uncovered, long and slowly until bread browns a bit, at least 1 1/2 hours in 325° oven.
Preheat oven to 350. Melt margarine in a 9x13 glass dish. Sprinkle crumbs evenly over margarine. Pour condensed milk evenly over crumbs. Sprinkle morsels, coconut, and nuts evenly. Press down lightly. Bake 25 -30 minutes or until lightly brown. Allow to cool before cutting into bars.
1st Layer: Cream butter and flour. Add nuts and make a crust in bottom of oblong pan. Bake at 350° for 20 minutes and cool.
Preheat oven to 450°. Mix sugar, eggs and syrup well. Add salt, vanilla and melted butter and mix well. Fold in pecans last. Bake at 450° on bottom rack for 5 minutes. Turn oven down to 350°. When pie starts to brown, turn oven down to 350° and cook until center of pie is firm and done.
Wash and core apples. Slice into rings. Place in baking dish. Sprinkle with hearts. Pour boiling water over. Bake at 400° for 35 minutes.
Place all in crock-pot on high 7 hours. Do not add water. It makes its own juice.
Hull strawberries. In covered blender container at medium speed, blend whole berries and remaining ingredients until smooth. Cover and refrigerate until well chilled. Serve soup in chilled bowls or cups. Garnish with sliced strawberries. Makes 3 servings or 2 2/3 cups.
Combine 1st three ingredients in a large microwave-safe bowl. Mix well. Stir in next 4 ingredients and mix well. Microwave on High for 6 minutes. Stir 1/2 way through cooking. Add nuts and mix well. Let stand for 10 minutes before serving. Makes about 7 cups.
Put all ingredients in thick saucepan. Cook on medium heat to 225°. Add 1 1/2 to 3 cups of peanuts. Cook to 295°. Cut heat. Add 2 tablespoons butter and 1 teaspoon baking soda. Stir well. Pour in buttered pie pans. Cool. Break in pieces.
Cut up oranges and mix with pineapple, cottage cheese and jello. Beat until blended. Fold in Cool Whip. Refrigerate overnight.