HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs until fluffy. Add	sugar, vanilla and oil. Mix flour, baking soda, salt and cinnamon. Add to egg mixture. Blend well. Add apples. Bake at 350° for 45 minutes. Powdered sugar may be sprinkled on top when cool.
Layer the first 5 ingredients in order given. Layer the cheese and sugar in order given. Chill overnight and toss when you're ready to serve.
Melt butter in saucepan over medium heat. Add onion and cook, stirring constantly, until tender. Stir in potatoes, then add next 3 ingredients.
Place eggs, flour and salt in bowl; mix well. Gradually stir in beer; beat just until smooth. Let stand 1 hour or refrigerate overnight. Yields approximately 2 cups.
Rinse chicken breasts with cold water and pat dry. Place chicken in a 13 x 9 x 2-inch baking dish. Sprinkle with salt, pepper and paprika.
Melt oleo. Add cake mix and 2/3 cup of Pet milk. Pour half of batter into a 9 x 13-inch pan (greased). Bake for 15 minutes at 350°. Melt caramels and 1/3 cup of Pet milk; pour over baked cake. Sprinkle chocolate chips over caramels, then the pecans. Cover this by pouring the rest of the cake batter. Bake at 350° for 15 minutes.
Mix all ingredients. Drop by heaping teaspoonful onto well-greased cookie sheet. Bake at 400°.
Mix all together. Cook for 30 minutes, stirring constantly. Do not let stick to pan while cooking. Put in jars. Seal jars. Place jars in pot of water. Cover pot. Let cook about 10 minutes.
Combine and stir until dry ingredients are moistened. Ignore lumps and spoon into cold cupcake pan (well greased). Makes 12 cupcakes. Bake in 450° oven for 20 minutes. Reduce heat to 400° and bake for 5 to 10 minutes more. Delicious served as rolls or with afternoon snack.
Brown chuck and sausage together. Drain well. Set aside. Cube cheese and microwave on High until melted. Add the meats, soup and Ro-Tel to cheese. Mix well.
Stir and spread first layer in 9 x 13-inch pan. Bake until light brown.
Cook spinach as directed on package, but without adding water. Drain thoroughly. Mix batter in heavy pan; add flour, stirring constantly. Stir in milk gradually. Stir into greased 1 1/2-quart casserole. Place in pan of hot water and bake for 30 minutes. Serves 6 to 8. Serve from casserole or unmold.
Cook and drain the spinach. Combine with margarine and cream cheese. Pour into an 8 x 8-inch pan. Sprinkle stuffing mix over the top. Bake at 350° for 20 to 30 minutes.
Mix all ingredients, except Italian dressing. Pour Italian dressing over all. Marinate overnight in refrigerator.
Soften cream cheese; add vanilla pudding (dry). Add pineapple. Stir until well blended. Especially good on graham crackers or bagels.
Mix peanut butter, butter and powdered sugar together until smooth. Roll into balls and place on waxed paper. In double boiler, melt chocolate chips and wax together until smooth. Dip peanut butter balls in chocolate mixture and place back on wax paper to dry. Store in cool place.
Mix all ingredients together. Very good over chicken. Covers 6 or 8 breast halves. Sprinkle with garlic and butter. Bake 30 to 45 minutes at 350°, covered. Then add barbecue sauce and cook, covered, 40 to 45 minutes. Remove cover and cook 30 minutes more. Two hours baking time.
Spread jalapeno bean dip in bottom of pan. Mix 1 cup Hellmann's and 1/2 cup Green Goddess and spread over bean dip. Mix 1 package taco mix, 1/2 cup Hellmann's and 1 cup sour cream; spread over Green Goddess. Add 1 large package shredded Cheddar cheese, tomatoes and green onions, etc., then dig in!
Mix salt and water. Soak whole cucumbers in brine water for 14 days. Wash, slice and soak overnight in alum water. Rinse and soak overnight in vinegar. Pour off vinegar. Add sugar and spice in cloth to cucumbers and let stand. The sugar will make plenty of syrup to cover the pickles. The pickles are never heated and sealing is not necessary. Will be ready in 2 to 3 weeks. If you want to add cauliflower, break in small pieces and put in brine water with cucumbers.
Cook noodles and drain. Combine onion, cheese and corned beef. Add soup and milk. Pour in a greased casserole dish. Top with chips or crumbs. Bake at 350° for 45 minutes.
Combine all of the ingredients. Place in greased casserole dish. Sprinkle crushed corn flakes on top. Bake at 350° for 45 to 50 minutes. Check oven at 40 minutes for this is a high altitude dish. Great for potlucks.
Heat oven to 400°. Form sausage into 1-inch balls. Brown in skillet, cooking until done. Drain fat. Add red beans, onion, chili sauce and chili powder. Heat. Turn into 1 1/2-quart casserole. Fix package of corn muffin mix according to instructions on the box. From into a ring over beans. Bake 15 to 20 minutes. Serves 6.
Fry chicken until brown on all sides; pour off fat. In small bowl, mix remaining ingredients well. Stir into skillet. Reduce heat to low. Return chicken to skillet; cook for 30 minutes.
Boil and bone chicken. Cut into bite size pieces. Line bottom of 9 x 13-inch pan with chicken. Put diced onion and green pepper on top of chicken. Add salt and pepper. Microwave all liquids (soups, chilies and broth). Cut cheese on top of chicken. Crush 1/2 bag of Doritos by hand and layer on top of cheese; pour liquids over top and add rest of crushed Doritos. Bake at 350° for 30 minutes.
Slice cucumbers thin (do not peel). Add sliced onions and cover with 1/3 cup salt. Cover with cracked ice and mix. Soak for 3 hours; drain. Combine remaining ingredients, then pour over cucumbers. Heat to boiling. Put in jars and seal.
Mix salad dressing as directed. Drain mushrooms and place in dressing to marinate overnight. Mushrooms are ready to serve.
Cook onion, celery and butter in a saucepan until tender. Tear bread into pieces in a mixing bowl; add cooked onion and celery, egg and poultry seasoning. Mix all together with water and set aside. Flatten chicken breasts with a rolling pin. Spoon stuff in chicken breast. Roll up and fasten with a toothpick. Place in a baking dish with butter. Bake at 350° for 40 minutes.
Line pie plate with crushed vanilla wafers. Stand up whole vanilla wafers around edges. Mix the sweetened condensed milk and lemon juice. Stir in eggs real good.
Cut Crisco into flour and salt. Keep in Ziploc bag in refrigerator. Stores well for several weeks.
Cream sugar and butter. Add eggs, one at a time. Mix flour, baking powder and soda. Add sour cream. Add flour gradually until blended. Add vanilla and lemon. Bake at 300° for 1 1/2 hours.
Use first five items to make cake. Cook 30 minutes at 350°. Cool. Mix powdered sugar, cream cheese and vanilla. Ice cake and sprinkle coconut over all.
Preheat the oven to 400 degrees. In a large skillet, heat the oil over medium-high heat; brown the sausage, stirring to break up, then drain off excess liquid. Add the cream cheese, salt, pepper, dillweed, and scallions to the sausage; mix. Stuff the mushrooms with the sausage mixture, place on cookie sheets that have been coated with nonstick vegetable spray, sprinkle with bread crumbs, and bake for 15 to 20 minutes or until lightly browned. Transfer to a serving platter and serve warm. YIELD: about 40 stuffed mushrooms.
Line bottom of pie pan with 1/2 pastry. Mix flour, salt, cinnamon and sugars. Spread half of this mixture over bottom of pastry. Pour in can of apples. Pour the other half of flour and sugar mixture over apples. Dot with butter. Make crisscross top for the pie, using the remaining 1/2 of pastry. Brush with cream and sprinkle with sugar. Bake at 450° for 15 minutes. Turn heat to 350° and bake 45 minutes.
Cream shortening and sugar. Add beaten eggs. Make paste of coloring and cocoa. Add to creamed mixture. Add salt, vanilla and flour alternately with buttermilk. Fold in vinegar and soda mixture. Bake at 350° in greased and floured 2 layer cake pans, 40 to 45 minutes.
Bring to boil and simmer one hour or until meat is tender. Add soy sauce (as desired); cook 1/2 hour. Add one can bean sprouts and bring to a boil. Thicken with cornstarch. Top with Chinese noodles over rice.
In nonstick skillet cook breasts until almost done. Add jelly; cook 5 minutes, coating well.
Combine cashew nuts and walnuts in a bowl with sugar and ground cardamom to taste. Add water (2 teaspoons) and knead well with hands until mixture clings together in a coarse paste.
Steam clams in water just until they open. Remove the whole clams from the shells. Save 1/2 of each shell. Preheat broiler and place clams back on 1/2 shell. Combine the remainder of ingredients except Parmesan cheese. Spread 1 teaspoon on each clam and lightly sprinkle with cheese. Place under broiler 3 to 4 minutes until lightly browned.
Mix ingredients and put in casserole dish. Crumble crackers on top. Melt 1 stick margarine and spoon on top of crackers. Bake 25 to 30 minutes in 350° oven.
Mix boiling water and oats; set aside to cool. Blend remaining ingredients well on low speed. Add oatmeal and bake at 350° for 45 minutes.
Trim excess fat from chops. Mix egg and milk. Dip meat on all sides in egg and milk mixture, then in crushed croutons. Cook meat until brown on both sides. Season with salt. Add 1/4 cup water. Cover; cook in microwave on Braise for 20 minutes.
Blend cranberry juice, sugar and fruit juices. Refrigerate until ready to serve. Add sherbet and ginger ale when ready to serve. Serves 10 to 12 people.
Line 9 x 13-inch cookie sheet with crescent rolls; bake as directed. Blend cream cheese, mayo and Hidden Valley mix until smooth; spread on crust when cool. Arrange cauliflower, broccoli and green peppers; add carrots and cheese and refrigerate. Cut into squares for serving.
Spread pineapple evenly in ungreased 9 x 13-inch pan. Spread pie filling and dry cake mix evenly over pineapple. Sprinkle pecans over cake mix, and slice margarine in pats over top of it all. Bake in preheated 350° oven for 1 hour.
Line pan with shells. Layer with beef, cheese and onion. Pour tomato and enchilada sauce on top. Bake at 350° for 30 to 40 minutes.
In a 3-quart casserole (ungreased), mix all of the ingredients together. Sprinkle cinnamon over top. Bake at 350°, uncovered, for 50 minutes. Stir occasionally to prevent a hard crust from forming on top. Add regular milk if it gets too dry.
Beat the sugar, eggs and oil until creamy. Sift together the flour, baking soda, cinnamon and salt; add to creamed mixture. Fold in the chopped apples. Bake in a well-greased 9 x 13 1/2-inch pan at 350° for about 40 minutes. When almost cool, cut into squares and sprinkle with powdered sugar.
Melt the butter. Dip pieces of chicken in it and then roll the chicken in a mixture made from remaining ingredients. Place in a shallow dish. Cover with foil and bake at 350° for 1 1/2 hours. If the chicken gets too brown, just add a little water.
Beat butter, sugar and eggs until light. Add flour with baking powder sifted in. Spread on baking sheet, buttered and floured. Spread thin. Sprinkle a cup of nuts over this.
Mix. Drop by teaspoon. Bake at 375° for 10 to 12 minutes.
Mix Jell-O and put in flat pan (9 x 13-inch). Add drained fruit cocktail and bananas and let set. Heat pineapple and cornstarch until its thick. Beat Dream Whip and add softened cream cheese. Mix with cooled pineapple and spread over Jell-O.
Arrange one package of broccoli (thawed) in bottom of 13 x 9-inch pan. Cover with peas. Mix soup, mayonnaise, salt, pepper, onions, cheese and eggs. Pour 1/2 sauce over broccoli. Put next package of broccoli and remaining sauce. Top with crushed crackers. Bake for 30 minutes in 350° oven.
Beat first 4 ingredients; add warm water and poppy seed. Spray loaf pan. Bake at 325° for 45 to 60 minutes. Can also use Bundt pan.
Mix Kool-Aid according to directions. Add other ingredients. Mix well. Add enough water to make 1 gallon.
In screw-top jar, combine salad oil, vinegar, lemon juice, sugar, dry mustard, salt, paprika and pepper. Cover; shake well. Chill. Shake well before serving. Makes 3/4 cup.
Combine sugar, milk and oleo in a pan. Let come to a boil. Test a teaspoonful at a time in a cup of cold water until it forms a soft ball you can pick up with your fingers. Remove from heat; add marshmallow, peanut butter, oleo and vanilla. Mix together by hand and beat until thick enough to pour in a greased pan. Let cool; cut in pieces.
Boil whole potatoes until tender. Take off skin; slice thin. Put in buttered Pyrex dish a layer of potatoes, sprinkled with sugar, cinnamon and butter. When dish is filled, sprinkle top layer of potatoes with sugar, butter, cinnamon and orange peel. Add water; bake until brown and well candied, about 30 minutes, at 350°. Serves 4.
Preheat oven to 350°. Mix sugar and margarine in large bowl. Add the boiling water and mix. Sift dry ingredients into this mixture and mix well. Add the eggs and vanilla and mix. Pour into a 10 x 13-inch pan. Bake 35 minutes in 350° oven. So easy and very moist.
Toss all ingredients together and add 2 cups broth. Mix well. Pour into a greased 9 x 13-inch baking pan. If too dry, add more broth. Bake at 350° for 25 to 30 minutes or until crispy on top.
Chop onion and chipped beef. Mix sour cream, mayo, parsley and dill weed with chopped onion and chipped beef. Scoop out middle of rye bread and cut into cubes. Place on a tray around hollow rye bread. Put filling in the middle of the cut-out loaf of bread. Eat dip with bread. Serves a party!
Put starter in refrigerator 3-5 days. Take out and feed with the following: 3/4 cup sugar, 3 teaspoons instant potatoes, 1 cup Pillsbury bread flour, 1 cup warm water. Mix well with starter. Let stand out of refrigerator all day (8-12 hours). This will not rise, just bubble. Take out 1 cup of starter to use for making bread. Return remaining starter to refrigerator. Keep 3-5 days, then feed again. If you do not make bread, discard or divide with a friend.
Work softened butter into dry ingredients. Blend in eggs. Grease flat pan (9-inch square okay). Press batter in pan and up sides of pan. Fill with fruit filling. Bake at 350° for 40 minutes.
Cream butter and sugar together. Beat in eggs until fluffy (one at a time). Add vanilla, then stir in 4 cups flour. This cookie dough is wonderful for children because it does not stick to their hands.
Mix all ingredients except ginger ale. Refrigerate until ready to serve. Add ginger ale just before serving.
Rinse fish. Soak in cold water with 1 tablespoon sea salt. (Sea salt takes the fishy taste away). Soak until ready to use. Brush olive oil over fillets. Season with salt, pepper and onion powder to taste. Drizzle lemon juice over fillets; sprinkle with parsley over all. Broil until fish begins to turn light brown, or until flakes with a fork.
Mix all ingredients. Form dough into loaves. Bake 20 to 30 minutes at 350° on greased cookie sheet. Sprinkle with powdered sugar. Cut into pieces after baking. Refrigerate to cool.
Blend all ingredients in a large bowl. Beat 4 minutes. Bake in a greased and floured tube pan 45 to 50 minutes (350°). Cool right side up about 20 minutes. Remove from pan and drizzle frosting over cake.
Place undrained raspberries, peaches, blueberries or apricot halves in a blender container or food processor bowl. Blend or process until smooth. If using raspberries, strain them to remove seeds. In a medium mixing bowl, stir together blended fruit, yogurt and honey. Pour into an 8 x 8 x 2-inch pan. Cover and freeze for 3 to 4 hours or until firm.
Bring butter, sugar and Karo to a boil, then boil 2 minutes. Put popcorn in brown paper bag; add 1/4 teaspoon baking soda to mix and stir. Pour over popcorn in bag. Microwave on High 1 1/2 to 3 minutes, shaking bag each time. Stir while cooling, spread on wax paper.
Heat the wok, then add oil. Put the mixed vegetables in the hot wok. Stir-fry the mixed vegetables for about 5 minutes. Add the beef and stir until it's cooked. Then add the rice, salt, ketchup and sugar. Stir-fry until the rice is fried.
Preheat oven to 350°. Sift flour, baking powder, baking soda and cinnamon. Add soup, sugar, eggs and oil; mix well with a spoon (about 350 strokes). Stir in oats, nuts and raisins; spread into a greased and floured pan (15 x 10 x 1-inch). Bake for 25 to 30 minutes.
Sift first 5 ingredients together; set aside. Beat butter, sugar and egg until light and fluffy. Beat in bananas and vanilla until smooth. Gradually stir in flour mixture and oats until well mixed. Stir in nuts. Drop by rounded teaspoonfuls on lightly greased cookie sheets 2 inches apart. Bake at 400° for 10 to 12 minutes. Makes about 3 1/2 dozen.
Cut chicken into small pieces and place in bottom of 13 x 9 x 2-inch pan. (I use all white meat.) In saucepan mix and bring to a boil chicken broth and soup. In another bowl combine melted magarine, flour and milk. Mix thoroughly to form batter. Pour broth mixture over chicken. Spoon batter over top. Bake at 425° for 30 minutes.
Bake cake mix in a 9 x 12-inch cake pan according to the directions on the box. Boil pineapple and sugar for 2 minutes. When cake is done, punch holes in cake with a round wooden spoon while the cake is still hot. Pour pineapple mixture over cake and let cool.
Blend Eagle brand condensed milk and lemon juice. Beat cream cheese until smooth, add egg yolks, one at a time beating well. Add fruit and mix gently. Fold into Eagle brand mixture. Pour into cool pastry shell. Beat egg whites until stiff. Gradually add sugar and beat until peaked and stiff. Pile egg whites on pie filling. Bake in slow oven (325°) 15 minutes or until light brown.
Heat potatoes, shallots, broth and garlic to boiling in Dutch oven; reduce heat to low. Cover and simmer about 12 minutes or until potatoes are tender. Cool slightly. Place 1/2 of potato mixture in blender, cover and blend about 15 seconds or until smooth. Stir back into potato mixture in Dutch oven. Stir in milk, pepper, the clams and bacon. Heat over medium heat, stirring frequently, until hot. Sprinkle with chives.
Cream butter and sugar. Add other ingredients. Bake in tube pan. Place in cold oven and set temperature at 325°. Bake 1 1/2 hours.
Mix yeast, water and 2 tablespoons sugar in a glass. Let set for 10 to 15 minutes. In large roaster, mix 8 cups water, Crisco, 8 tablespoons sugar, salt and flour. Add water with yeast, then add more flour until it doesn't stick to hands. Add flour a little at a time. Cover with towel. Let rise in warm place until doubled in size; knead. Coat bottom of pan and top of dough with grease. Let rise. When doubled in size, knead again. Put in loaf pans. Let rise until double again. Bake at 350° for 35 minutes. Let stand 20 minutes before cutting.
Bake cake mix in 9 x 13-inch pan. Beat 8 ounces cheese with 1/2 cup milk. Add 1 cup milk. Beat well and add pudding mix. Beat well and pour on top of cake. Add drained pineapple (crushed).	Top with whipped cream and sprinkle nuts on top.
Melt butter and add vanilla. Add cocoa and mix well. Add peanut butter and mix well. Add powdered sugar. Mix until well blended and forms a large ball. Spread in buttered 8-inch square pan. Let set in refrigerator until almost solid. Cut before it gets too hard in squares. Makes 2 pounds.
Rinse beans and soak in 3 quarts water. Fry bacon until crisp and add to beans. Cook onions in bacon drippings until soft. Add to beans along with drippings. Add all the other ingredients. Boil soup to a boil until vegetables are soft. Remove bay leaf. Put in jars and pressure cook 10 pounds for 30 minutes.
Combine sugar, oil and beaten eggs. Flour, baking powder, baking soda, cinnamon and salt should be mixed separately and well. Then add these dry ingredients to the sugar, oil, egg mixture and stir just to moisten. Add grated carrots, pineapple and vanilla. Fill muffin cups (with liner) 3/4 full and bake at 375° for 20 minutes. Chopped nuts are a nice addition. Yields about 10 muffins.
Place ribs in a baking dish, meaty side up. Place a slice of lemon and a thin slice of onion. Roast at 450° for 30 minutes. Combine remaining ingredients. Bring to a boil and pour over ribs. Bake at 350° for about 45 to 60 minutes, until tender. Baste with sauce every 15 minutes. If sauce is too thick, add water.
Melt butter and cheese. Add to sugar and cornstarch in a large bowl. Beat for 4 to 5 minutes; add flavoring. Put into a 9 x 13-inch pan and chill. Makes approximately 3 pounds.
Cut potatoes and carrots into medium cubes and mix with other ingredients in a large crock-pot. Add 2 cups water, tomato paste and beef stock. Cook on low for eight to ten hours. Serves four.
Mix together sugar and peanut butter. Melt chocolate. Pour chocolate into muffin pan about halfway. Spoon in a spoon of sugar and peanut butter mixture on chocolate and then more chocolate on top. Do all 12 cups and chill until firm. (They work better if you use cupcake papers.)
Cook beef, salt, pepper and garlic salt together until brown. Drain grease; add mushroom soup, celery soup, milk, peppers and enchilada sauce. Cook to a boil. Smash chips; place in bottom of a baking dish. Pour mixture in dish. Pour cheese on top. Bake for 30 minutes at 350°.
Brown beef; drain off fat. Spread meat in a 13 x 9-inch baking dish. Cover with frozen vegetables. Spread soup (undiluted) over vegetables. Arrange Tater Tots over top to cover. Bake, uncovered, in 400° oven for 1 hour.
Sprinkle gelatin over cold water in small bowl or cup (to soften). Add boiling water and stir until dissolved; set aside. Mix together sugar, cocoa, vanilla and heavy cream; beat on medium until stiff. Add gelatin mixture, pour into pie crust and chill overnight.
Spray cookie sheets with cooking spray. In a large bowl, combine dry ingredients. Add egg whites, corn syrup and vanilla. Stir just until dry mixture is moistened. Batter will be thick. Bake in a 350° oven for 10 minutes or until set. Cool 5 minutes on cookie sheet. Remove. Cool on wire rack. Makes about 2 dozen cookies.
Combine cream cheese, egg, 1/2 cup sugar and 1/2 teaspoon salt. Beat well. Stir in chips; set aside.
Cook macaroni in salted water until soft; drain. Put layers of macaroni, cheese and butter to top of greased casserole. Cover with milk. Bake at 350° for approximately 1 1/2 hours or until browned.
Mix together butter, powdered sugar and peanut butter. Let stand 1 hour and then shape into balls. Dip into chocolate chips, melted with paraffin.
Brown ground meat, onions and green pepper in oleo over medium heat. When browned, drain well. Mix all ingredients in baking dish/pan and bake at 350° for 1 hour.
Wash eggplant and bake in moderate (375°) oven for about 45 minutes. Run cold water over it. Peel carefully and dice. Peel onion, garlic and tomatoes; chop well. Mix with eggplant. Add remaining ingredients; mix thoroughly. Chill well before serving with crackers.
Blend butter, cheese and mayonnaise. Add garlic, salt, dill and crab. Mix well. Split muffins into 12 halves. Spread mixture evenly on halves. Cut each half into 6 triangles. May put on baking sheet and freeze at this point and then put into a plastic bag to use on another day. Broil until puffed and golden brown, about 3 to 4 minutes. Serve. Can garnish with small shrimp and sprinkle with dill, if desired. This is a favorite of everyone I have ever served it to.
Brown ground beef and onion; drain. Add butter, salt, water and Prego sauce; set aside. Mix Ricotta cheese, eggs and oregano; set aside. Layer 1/3 of meat sauce; top with half noodles, half of Ricotta mixture, half Mozzarella cheese, 1/3 meat sauce, 1 cup noodles, rest of Ricotta mixture and rest of the sauce. Cover with foil and bake for 45 minutes. Uncover, then top with remaining Mozzarella cheese and cook 15 minutes more. Let stand 10 minutes before cutting.
Dice all apples. Sprinkle apples with lemon juice to stop them from turning brown. Combine apples, celery and walnuts. Stir in just enough mayonnaise to coat lightly. Chill until ready to serve. Serves 6 to 8.
Beat egg. Add sugar; mix well. Add oil. Add dates and nuts. Sift together flour, baking powder and salt; add. Mix well after each addition. Spread in greased square pan. Bake at 325° for 30 minutes. Cool; cut into bars. Roll in powdered sugar, if desired.
Stir peanut butter to soften. Blend in corn, then eggs. Stir in bacon and pepper. Pour into a 1-quart casserole dish. Sprinkle with paprika. Bake in slow oven (325°) for about 45 minutes, or until firm in center. Makes 4 to 5 servings.