HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, butter, salt and 4 eggs in a large mixing bowl. Add water until proper consistency for dough. Mix cheese, 4 more eggs and cooked potatoes, mashing them until smooth. Season with salt and pepper. Roll dough and add cheese mixture. Cut out and crimp edges. Place in boiling water for 3 to 5 minutes. Serve.
Combine Bisquick and sausage together. Then add cheese and milk; mix well. Roll into small balls. Bake at 375° for 20 to 30 minutes.
Mix all ingredients well. Roll into walnut size balls. Place on greased cookie sheets. Bake 20 minutes at 350°. Makes 60.
Sprinkle raccoon well with tenderizer. Let set in the refrigerator for 24 hours. Remove from the refrigerator, place in a big pot and parboil. Take out of pot and place in a large baking pan. Put all of the ingredients on the raccoon except the potatoes. Place in a 325° oven and bake for 30 minutes. Put the potatoes all around the raccoon and let bake 1/2 hour or until raccoon is brown.
Brown hamburger meat and drain off fat. Drain juice from corn. Dice cheese. Mix all ingredients together in pot and simmer on stove until cheese melts, stirring frequently.
Line a 9 x 13-inch pan with graham crackers. Mix pudding with 3 cups milk and add frozen Cool Whip. Pour 1/2 of the pudding mixture over crackers. Add another layer of crackers. Add remaining pudding. Top with a layer of crackers. Mix can of frosting with 3 teaspoons milk. Spread on top. Refrigerate 12 to 24 hours. Can be frozen. Other flavors of pudding may be used.
Combine dry ingredients in plastic food bag. Mix well. Grease a 10 x 15-inch pan. Dredge chicken in dry mixture. Place in pan, skin side up. Melt butter and drizzle over top. Bake at 375°, uncovered, 45 minutes.
Combine the potatoes, onions, flour, salt, pepper and parsley flakes in bowl. Put in greased, shallow baking dish. Scald milk. Pour over potatoes. Cover with foil. Bake at 350° for about 60 minutes.
In a large bowl, combine all ingredients. Cover and chill overnight. Combine sugar, vinegar, oil and salt together before pouring over first 5 ingredients. Drain some of the liquid before serving. Yield: 10 to 12 servings. Salad will keep 1 to 2 weeks in refrigerator, tightly covered.
Cover with boiling water 1 minute, then drain. Put into preserving kettle with 2 cups sugar. Boil rapidly 3 minutes. Add 2 more cups sugar and boil hard for 3 minutes. Skim. Let stand overnight, uncovered. Put into jars and seal without heating.
Slice Twinkies in halves lengthwise. Put in 13 x 9 x 1-inch pan. Pour thawed strawberries over Twinkies. In a large bowl, mix pudding, milk and Cool Whip. Pour over the strawberries. Cover with Saran Wrap and let stand in refrigerator overnight.
Cook the noodles to al dente stage; drain. Brown meats and onion; drain. Add tomatoes, tomato paste, salt and Italian seasoning. Cover and simmer 30 minutes. Put half of the noodles in buttered crock-pot. Top with half of the meat mixture. Top meat mixture with Cheddar and Mozzarella cheeses. Sprinkle with Parmesan cheese and 1 cup sour cream. Repeat layers. Cook in crock-pot until hot and bubbly.
Place in a large glass bowl (do not use plastic or metal bowls). Beat together the strawberries (thawed), sugar and egg whites for 15 minutes with a power beater (either electric or battery). The mixture will be stiff, but not as stiff as meringue. Slowly fold in Cool Whip until completely blended. Place in crusts; freeze for 3 to 4 hours. Can be served frozen. Can be kept in freezer for several weeks.
Drain pineapple, reserving 1/2 cup juice for dressing. (Reserve remaining juice for other uses.) Chill pineapple until ready to use. Combine reserved 1/2 cup juice, olive oil, vinegar, onion, pickles, sugar, chili powder, Tabasco, kidney beans and celery. Marinate overnight. Just before serving, place lettuce in salad bowl. Line sides with pineapple slices. Pour kidney bean mixture in center. Garnish with cherry tomatoes. Toss before serving.
Cream together sugar and margarine until light and fluffy. Add eggs, one at a time; beat well. Add red food coloring and vanilla. Beat well. Add cake flour with the 2 teaspoons of cocoa alternately with the buttermilk. Beat well!! Add the baking soda to the vinegar and add immediately to the cake batter. Beat well. Pour into two 9-inch layer (round) pans and bake at 350° for 30 to 35 minutes. Frost.
Preheat oven to 375°. Line 9-inch square pan with foil. Combine crumbs, sugar and margarine; press firmly on bottom of prepared pan. Bake 8 minutes. Cool. In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and vanilla. Remove from heat; stir in cream cheese until well blended. Stir in nuts. Spread over prepared crust. Chill 2 hours or until firm. Lift fudge from pan onto cutting board; peel off foil and cut into squares. Store, covered, in refrigerator (prep time: 15 minutes).
Set out cream cheese until soft; thaw strawberries and Cool Whip. Mix sugar and cream cheese. Add strawberries, drained pineapple and pecans. Fold in Cool Whip. Put in freezer. Remove 1/2 hour before serving. Can be refrozen.
Boil macaroni; drain well. Brown ground beef; add chili powder and salt. Mix with macaroni. Add to cheese, onion and pepper. Place in greased baking dish and cover with 1 can tomato soup. Bake 1 hour at 350°.
Mix together sugar, butter and cream in large pan; bring mixture to a boil and let boil 10 to 12 minutes, stirring constantly. Remove from heat and stir in peanut butter, then stir in marshmallow cream, stirring until fluffy looking and stiff. Pour immediately onto well buttered plates to cool. Makes about 3 to 4 plates of fudge. Cut in pieces to serve.
Combine cream cheese and 1/2 cup milk, mixing at medium speed on electric mixer until well blended. Add remaining milk and pudding mix; beat at low speed 1 minute. Layer 1/3 of pudding mixture, half of wafers and half of bananas in 1 1/2-quart serving bowl; repeat layers. Top with remaining pudding. Cover surface with plastic wrap; chill. Garnish top with crushed wafers. Serve with whipped cream.
Combine first four ingredients in a saucepan. Cook until sugar dissolves. Add mayonnaise and chill.
Beat eggs well. Add sugar and butter. Beat. Add cocoa and flour; fold in pecans, vanilla and coconut. Bake at 350° for 30 minutes (9 x 13-inch pan). While cake is hot, punch holes in cake with toothpick and spread with one jar marshmallow cream or until cake is covered. Let cool.
Soak beans in water overnight. In large pot, place beans in pot with 2 quarts water and cook over medium heat until they are tender enough to crush with the fingers (2 to 3 hours). Meanwhile, in a heavy skillet, add oil, brown onions, and seasoning with salted pork. Also, add one cup of hot water to grated coconut	and squeeze out cream through a strainer. Save cream and discard pulp. To previously cooked peas, add coconut cream and seasoning. Bring to a boil and add rice. Cook over medium heat until rice is cooked and all the water is absorbed, adding more water if necessary. Serve fish, chicken or beef. (Good with stew.)
Combine soup, sour cream and carrots. Fold in squash and onion. In another bowl, combine stuffing and batter. Spread 1/2 of the stuffing in the bottom of a 12 x 9-inch pan. Spoon on the vegetable mixture. Add remaining stuffing. Bake at 350° for 35 to 40 minutes.
Pie Crust: Mix Bisquick, melted butter and water into pie plate with fork. Pat into shape. Poke holes into crust. Bake at 450° for 7 to 8 minutes until brown.
Combine chopped peanuts, orange slices (diced) and coconut in large mixing bowl. Add sweetened condensed milk, mixing well. Shape into 1-inch balls. Roll in powdered sugar. Makes about 9 dozen.
Brown beef and onions; drain. Sprinkle with cornstarch; blend. Add taco sauce, parsley and mushrooms. Spread 1/2 beaten egg whites over bottom crust. Spoon meat into pie shell; sprinkle with cheese. Pour remaining egg whites over cheese. Add top crust and brush with slightly beaten egg whites. Bake at 350° for 50 to 55 minutes. Let stand for 10 minutes before serving.
Preheat oven to 350°. Coat 13 x 9-inch baking dish with nonstick cooking spray. In a large bowl, stir together dry cake mix, pie filling, vanilla and eggs until well blended. Pour batter into prepared pan. Bake in preheated oven 25 to 30 minutes until toothpick inserted in center comes out clean. Cool completely. Frost with Easy Chocolate Cherry Frosting.
Mix the crushed pretzels, 3 tablespoons sugar and melted oleo together. Put in 9 x 13-inch pan. Bake at 400° for 7 minutes; let cool. Blend together cream cheese, 1 cup sugar and Cool Whip. Spread over cooled pretzel crust. Refrigerate until firm.
Saute pork in large pot. Remove and set aside. Add onions and bell pepper; saute. Add reserved pork and remaining ingredients. Add enough water to cover potatoes, 1 or 2 chopped carrots, may be added with potatoes for color. Cook until tender. Add clam juice; simmer for 20 minutes.
Mix ingredients with about 1/2 cup cold water. Knead for 3 minutes. Dough should form a ball. Roll to 1/2-inch thick and cut into any shape you like, even dog bones. Bake on lightly, greased cookie sheet for 30 minutes in 350° oven. Cool on rack.
Melt butter. Mix sugar, baking powder, flour and milk; pour over melted butter in deep pan (do not stir). Pour fruit on top of batter (do not stir). Use 3/4 cup sugar over fruit if not sweet. Bake at 350° for 30 minutes or more.
Soak coconut in the milk for about 15 minutes. Pour off milk from coconut. Mix with all the other ingredients and pour into the two pie shells. Bake at 300° for 45 minutes.
Brown hamburger meat with onions. Cook until done. Add salt and pepper to taste. Drain off grease. Add all other ingredients, then let simmer for 30 minutes. Great with bread.
Mix all together and put into a greased baking dish. Bake at 370° for 30 to 40 minutes.
Mix all ingredients and pour into a greased loaf pan. Bake at 375° for 50 minutes.
Heat oven to 375°. Combine syrup, margarine and sugar in saucepan. Bring to boil; boil gently 5 minutes, uncovered, stirring occasionally. Cool slightly. Place pecans in pie shell. Mix eggs, vanilla and salt in a bowl. Gradually stir in cooled syrup mixture. Pour over pecans in pie shell. Bake 35 to 40 minutes or until knife inserted near center comes out clean. Cool. Serve with Mapley Whipped Cream.
Sift flour; measure and add baking powder, soda and salt. Sift again. Cream shortening; add sugar. Beat until fluffy. Add eggs and beat until smooth. Add dry ingredients alternately with bananas. Combine thoroughly but do not beat. Bake in greased and lined bread pan at 350° for about 1 hour.
Layer chicken, cheese, soup mixture and stuffing in order listed. Drizzle with melted butter. Bake, uncovered, at 350° for one hour in a 9 x 13-inch pan.
Combine flour, salt and pepper. Cut off excess fat from steak. Cut steak into serving-size slices. Roll slices in flour mix. In large skillet, brown sliced steak in oil. Drain and place in a 2 1/2-quart casserole. Top with celery, onion and mushrooms. Combine water, garlic and steak sauce; pour over mushrooms in pan. Cover and bake at 350° for 1 1/2 hours or until tender. Serves 6.
Work cheese and flour together. Add melted margarine and mix well. Mold about 1 teaspoon of cheese dough around each olive. Place 2 inches apart on ungreased tray. Refrigerate for an hour or more. Bake at 400° for 15 to 20 minutes.
Brown hamburger. Layer ingredients in order given in 9 x 13-inch pan. Bake at 350° for 1 to 1 1/4 hours.
Preheat oven to 425°. On work surface, stretch pizza dough into 12 x 10-inch rectangle. In a small bowl, whisk yogurt and mustard together; spread mixture over dough to cover, leaving 1 1/2-inch border. Arrange ham over dough; sprinkle with cheese and onions. Starting from wide end, roll dough jelly roll fashion to enclose filling. Pinch seams to seal.
Mix and cook together for one minute the sugar, butter and milk. Remove from heat and add cocoa, oats and nuts. Add vanilla and stir until it can be dropped from a spoon onto wax paper.
Mix together in order given. Roll into teaspoon size balls. Flatten with a glass dipped in sugar. Bake at 350° for about 9 minutes. Makes 5 dozen.
Boil lasagna noodles, cooked al dente, for 10 to 12 minutes. Drain and set aside. Saute butter and onions. Prepare instant potatoes according to directions on the box. Add cheese and stir until melted.
Saute onion and bell pepper in butter. When vegetables are soft, add the Ro-Tel tomatoes, soups and broth. Heat thoroughly, then add the Velveeta cheese. When serving, add the chips.
Wash beans, then place in pan to boil with plenty of water. Add onion powder, garlic powder and beef flavor bouillon cubes when beans are fully cooked. Cut up onions into small pieces and fry in olive oil until lightly brown. Pour over beans and boil again. Add salt to taste.
Place cheese, margarine, evaporated milk, garlic salt and red pepper in small Dutch oven. Cook over low heat until cheese melts, stirring until blended. Add corn and chiles, mixing well. Bake at 350° for 20 minutes.
Mix all ingredients, except bacon, together in a 2-quart casserole dish. Top with bacon and bake at 350° for 45 minutes to 1 hour.
Drain all the beans and peas. Add remaining ingredients. Marinate overnight. Drain all juices and serve. Keep refrigerated.
Mix chopped dates and half of pecans with half box of dry cake mix. Set aside. Add eggs, brown sugar and water to other half of cake mix. Beat well; stir in other half of cake mix. Bake in a greased and floured jelly roll pan at 350° for 20 minutes. When cool, spread with a can of butter pecan frosting mix. Top with pecans.
Boil horehound and water until mixture is reduce to half. Then combine the other ingredients to liquid mixture. Boil to hard crack stage and pour onto well-greased cookie sheet or marble slab. When cool, break into pieces.
Mix first 3 ingredients with a fork. Press in a 9 x 13-inch pan. Bake at 375° for 10 minutes. Cool.
Crumble crackers; alternate vegetables and crackers. Top with mayonnaise; spread over top, then add bottle of Ranch dressing. Do not stir!
Make pastry for 2 pie crust (makes 6 dumplings). Core and peel 6 apples. Roll and cut pastry to wrap each apple. Fill each apple cavity with a mixture of: 1/2 cup sugar, 1 1/2 teaspoons cinnamon, and 1 teaspoon butter. Wrap each apple and place in a 9 x 13-inch pan. Boil together for 3 minutes: 1 cup sugar, water, 3 tablespoons butter and 1/4 teaspoon cinnamon. Pour over apples. Bake at 425° for 40 to 45 minutes.
Cream together sugar and shortening; add eggs and beat well. Stir in vanilla, corn syrup and buttermilk. Sift together the spices, baking powder, soda and 3 cups of the flour. Add gradually to creamed mixture, beating smooth each time. Knead in more flour slowly to make stiff dough. Roll out 1/8-inch thick on lightly floured board. Cut in circles the size of dinner plate. Bake each layer at 425° until golden brown. Cover each layer liberally with applesauce before adding next layer. Let cake stand at room temperature until cold; wrap well in heavy foil and refrigerate at least 24 hours before serving.
Preheat oven to 350°. Cream sugar, margarine and vanilla. Add eggs, one at a time, beating thoroughly after each addition. Add chocolate syrup and flour and mix well. Pour into a greased and floured fluted tube pan. Bake for 1 hour or until cake tests done with a toothpick.
Combine first four ingredients in a 2 1/2-quart glass bowl. Microwave on High 11 to 13 minutes, stirring well at 4-minute intervals. Add remaining ingredients and stir until melted. Pour into a buttered 9 x 13 dish and chill two hours. Cut into one-inch squares.
Boil all meat together in a large pot. Shred meat after it's cooked. Add back to meat broth. Add potatoes. Add remaining ingredients. Simmer all day. (The longer it cooks, the better it gets!) Stir.
Cream butter; slowly add sugar, then beaten egg yolks. Alternately add milk and flour, baking powder, well beaten egg whites and flavoring. Bake 25 minutes in a 375° oven. Center may be partly taken out and filled with whipped cream. Replace with top of cake. Cover with boiled white frosting and shredded coconut.
Mix all ingredients together except for the blueberries. Stir in the blueberries by hand after the other ingredients are all mixed. Bake at 400° for 20 to 25 minutes.
Cut 1 pear in slices, not too thin. Cut out center. Put Cool Whip in center of pear. Put cherry in center of Cool Whip. Enjoy!!
Cream sugar, flour, salt and butter together. Slowly add scalded milk, then add vanilla. Pour into 9-inch pie shell. Sprinkle top with nutmeg. Bake 20 minutes at 400°. Turn oven back to 375° for 35 minutes. Let cool.
In 1 1/2-quart casserole dish, combine hash browns, shredded cheese and sliced onions. Dissolve chicken bouillon cube in 1/2 cup boiling water; pour over potato mixture. Dot with 1 tablespoon butter or margarine. Bake, covered, in 375° oven for 35 minutes or until potatoes are tender, stirring gently once or twice. Top with American cheese and bake 1 to 2 minutes more, until cheese melts. Makes 6 servings.
Combine slaw and onions. Toast sunflower seeds, almonds and crushed Ramen noodles.
Dissolve and proof yeast in 1 cup warm water; add 1 tablespoon honey to yeast water and let foam. Stir 1 1/2 cups hot water, salt and butter until butter melts; add honey. Add yeast and all mixtures together in large bowl. Add flour a cup at a time, stirring. Knead dough 5 to 10 minutes until smooth; grease bowl and dough.
Boil sugar and orange juice together until soft ball stage. Remove from heat and add grated orange rind and pecans. Beat until creamy. Pour out and break into pecan halves.
Cook bacon until crisp. Toast white bread, rounds, triangles or square. Spread with peanut butter. Crumble bacon on top. Run under broiler for 1 minute. Serve hot with cocktails.
Use a pan a little bigger than 9x13, if you don't it will boil over. Bake at 375° for about 45 minutes.
Sift together flour, sugar, baking powder, salt and soda. Mix in shortening thoroughly and orange rind and juice. Add beaten egg. Fold in cranberries. Pour into 9 x 5 x 3-inch greased loaf pan. Bake at 350° until toothpick stuck into center comes out clean, for 1 hour.
Brown in skillet, hamburger, salt, pepper and onion. Add catsup and grated cheese. Cook until melted. Let cool and put on hamburger buns. Wrap in tinfoil and put in 350° oven for 15 to 20 minutes.
Melt margarine in a large roaster or dishpan. Add Tabasco and Worcestershire sauce; mix well. Add garlic salt, Season-All and celery salt; mix well. Add 1 pound salted peanuts; mix thoroughly to coat nuts with mixture. Add Kix, Cheerios, Corn Chex and Rice Chex. Mix well. Heat oven or electric roaster to 250°. Cook mixture for one hour, stirring every 15 minutes. Store in empty cereal boxes or sealed jars or cans.
Simmer 3 to 4 hours. Pack in hot jars and place in hot water bath for 5 minutes.
Sift flour and soda; add oil and sugar substitutes and mix well. Beat eggs; add mashed bananas and other ingredients. Beat until well mixed. Pour into a 9-inch tube pan. Bake at 350° for 25 minutes.
Melt butter and oil in large saucepan. Add meat; brown quickly. Remove from pan. Fry onions in remaining fat until soft. Add the garlic and curry powder; cook gently 2 minutes. Replace meat and add beef broth, puree, chutney, lemon juice and yogurt. Simmer until tender. Serve with rice, chopped peppers, tomatoes, coconut and peanuts, if desired.
Mix all ingredients and place in a bread pan. Bake at 300° for 1 1/4 hours or until done.
Dissolve yeast in warm water. Add shortening, sugar, eggs, salt and half cup of flour. Stir until smooth. Add remaining flour. Cover tightly and store overnight. When ready to use, punch dough and shape into medium balls. Let rise about 2 hours. Bake at 400° for about 15 minutes.
In a large bowl, combine first 8 ingredients. Place chicken in mixture and turn to coat. Cover and marinate overnight in refrigerator.
Mix all ingredients; place in buttered casserole dish. Crumble crackers over the top and dot with butter. Bake at 325° for approximately 45 minutes.
In a 2-quart saucepan, combine sugar, cornstarch, chocolate and salt; mix well. Add milk gradually; heat over low heat. Stir constantly until mixture thickens, about 10 minutes. Cover and continue cooking 8 minutes; stir occasionally. In mixing bowl, gradually stir half of hot mixture into beaten egg yolks; return to saucepan. Cook 5 minutes; stir occasionally. Remove from heat. Add vanilla. Pour into baked shell; refrigerate. Serve with whipped cream.
Beat eggs well. Add milk and beat well. Add baking powder and salt. Knead in about 2 cups flour to make a stiff dough. Take small portions of dough and on a floured surface, roll out in thin sheet. Cut into narrow strips. Set aside 2 hours to dry.
Heat broiler. Brush each half pear with 1/2 teaspoon honey. Broil 2 minutes or until slightly soft. Combine butter with remaining honey. Spoon onto pear halves. Arrange strawberry slices on top. Garnish with mint leaves, if desired. Makes 4 servings.
Melt butter over very low heat. Add olive oil and softened garlic. Saute for a minute or two, but don't let it brown. Add Italian seasoning and remove from heat. Dip cut rolls in mixture; put on a cookie sheet and sprinkle with garlic powder, paprika and Parmesan cheese. Broil under low flame for a few minutes, but keep watching. It burns very quickly.
Heat cider to boiling. Lower heat and add remaining ingredients. Simmer 15 minutes. Strain and serve.
In a large bowl combine all ingredients except artichoke hearts. Mix well. Add artichoke hearts and toss lightly. Chill. Top with sliced hard-boiled eggs, if desired.
Sift together flour, soda, sugar, salt, cinnamon and nutmeg into bowl. Beat eggs until thick and light colored. Add water and oil to eggs. Combine with dry ingredients and mix until smooth. Add pumpkin. Bake at 350° in 3 greased and floured loaf pans for 1 hour.
Whip the cream, add sugar and flour. Mix egg yolks and vanilla together. Fold in egg whites. Pour into 9-inch pans that are lightly greased and floured. Bake at 350° for 45 minutes. After baked poke holes in cake and pour coconut milk on cake. Let cool, then ice with topping below.
Mix together the sugar, butter and eggs; set aside. In a cup, mix together the soda and cocoa, then fill the cup up with 1/2 cup hot water and 1/2 cup cold water. Add alternating flour, allspice, cloves and cinnamon. Mix all ingredients together. Add blackberries. Bake at 350°.
Mix in blender half of the sugar, all of the eggs and bourbon. Let stand 4 hours. Add milk, condensed milk and rest of the sugar. Mix. Whip the cream and soften ice cream. Add to mixture.
Brown hamburger and drain well. Add garlic salt to taste. Put celery, onion and pepper in pan with tight lid and cook over moderate (warm) heat for 15 minutes. (Check on them; want veggies crunchy.) Combine vegetables with soup, bean sprouts, mushrooms, burger and water mixed with bouillon cube and cornstarch. Heat through. Add 2 tablespoons soy sauce; toss until well mixed. Serve over cooked rice. Serves 4 to 8.
Cream together first 3 ingredients. Add flour, salt and soda. Add vanilla, apples and nuts. Bake at 325 for 1 to 1 1/2 hours.
Cook shells and drain. Brown hamburger and drain. Grate Cheddar cheese and mix in cool hamburger. Mix small can of tomato sauce in hamburger, then add and mix Ricotta cheese with hamburger mixture. Stuff	shells with mixture, place in baking pan. Pour	spaghetti sauce over shells. Sprinkle with Mozzarella cheese. Bake at 350° for 20 to 30 minutes.
Mix together cake mix, butter and 1 egg. Mixture will be thick. Spread into oblong pan. Beat well the cream cheese, 2 eggs and sugar. Spread over top of cake mixture. Bake at 300° for 30 minutes or until light brown on top and cake tests done.
Mix fresh milk, canned milk and baking soda together. Cream sugar and shortening; add orange juice, salt, milk, soda, baking powder and flour. Add flour a cup at a time. Mix until just holds shape. (May not need all flour if oranges are small.) Will still be a little sticky. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 10 minutes.