HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir mix and sugar together. Mix egg and water. Add to mix and sugar. Stir until dry ingredients are barely moistened. Batter will by lumpy. Pour batter onto hot griddle or fry pan using about 3 tablespoons of batter. Cook until top is bubbly and edges begin to dry. Turn and brown other side.
Preheat oven to 350°. Lightly grease an 8 1/2 x 4 1/2-inch loaf pan. In a large bowl, combine sugars and oil; beat 1 minute. Add eggs, beating well. In a separate bowl, combine flour, soda, salt, nutmeg and cinnamon. Add to first mixture and stir to moisten. Fold in carrots, raisins and pecans. Pour into loaf pan and bake for 1 hour or until toothpick inserted in center comes out clean. Cool for awhile before removing from pan.
Spread uncooked hamburger in bottom of 13 x 9 1/2-inch casserole. Spread cream of mushroom over hamburger. Layer cheese over hamburger and soup mixture. Top with Tater Tots layered over all. Bake at 350° for approximately 45 minutes or until Tater Tots are brown.
Cook spinach by package directions and drain well. Place into 1-quart baking dish. Mix cream cheese, milk and onion and spoon over spinach. Sprinkle with cheese. Bake at 350° for 20 minutes.
Mash the basil, spinach and garlic into a smooth paste. Stir in, slowly, the cheese and softened butter. Add the olive oil, little by little. (We usually don't use a full 1/2 cup.) Season with salt and black pepper. This can be done in a blender, but mix all ingredients together before blending.
Sift together flour and baking powder; set aside. Combine sugar, butter, shortening and eggs. Beat 5 minutes. Add dry ingredients alternately with milk and flavoring. Beat 5 minutes. Pour into a greased and floured tube pan. Bake at 325° for 1 hour or until done. Dust with powdered sugar.
Scrub potatoes. Place in medium saucepan. Add boiling water to measure 2 inches and 1/2 teaspoon salt. Bring to boiling. Boil gently, covered, for 20 minutes, or just until potatoes are tender. Drain; return to heat several minutes to dry out. Add butter, lemon juice, remaining 1/2 teaspoon salt and the parsley; toss gently to coat well. Makes 6 servings.
Cream together shortening and sugar. Add well beaten eggs. Sift together flour, baking powder, soda, salt, cinnamon and cocoa. Add dry ingredients alternately with buttermilk. Add vanilla and nuts. Bake in 9-inch cake pan for 20 to 30 minutes at 350°.
Note: If you use Fleischmann's regular active dry yeast, dissolve yeast in 1 cup water (105° to 115°). Mix in margarine, sugar, salt and enough flour to make dough. After kneading, cover and let rise in greased bowl over hot water 20 minutes. Punch down, shape and let rise 20 minutes. Bake as directed.
Cream shortening and sugar until very light. Add eggs, one at a time. Alternate milk and flour with baking powder. Pour cake in pan, then add brown sugar and add sour cream or buttermilk. Bake at 350°.
Combine all ingredients with hands. Shape loosely into small balls and bake at 350° for 15 to 20 minutes.
Put brown sugar, shortening, egg and vanilla into a mixing bowl; mix until well blended. Spoon pineapple, measure accurately, and blend into sugar mixture. Sift together flour, soda and salt; stir into sugar mixture. Mix walnuts and raisins into batter. Drop by heaping teaspoonfuls onto ungreased baking sheet. Bake at 375° about 12 minutes or until lightly browned. Makes 3 dozen.
Mix the sugar, honey and eggs well. Sift together the flours, baking soda, salt, ginger and cinnamon. Mix all ingredients well together. Bake at 250° for 1 1/2 hours.
Press dough into jelly roll pan and bake at 400° for 5 minutes or until brown. Layer with mixture of cream cheese, mayonnaise and dressing. Sprinkle with veggies. Refrigerate 3 to 4 hours until flavors mingle.
Beat 3 eggs on high speed 5 minutes. Add sugar, pumpkin and lemon juice and stir. Sift together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture. Spread in a greased paper lined cookie sheet. Top with 1 cup walnuts. Bake 15 minutes at 375°. Turn out on sugared towel. Roll and cool. Make filing of powdered sugar, cheese, butter and vanilla and spread over cooled, unrolled cake and roll again. Sprinkle with powdered sugar.
Brown meat and onion together. Add soup and picante sauce. Simmer 5 minutes. Layer in casserole dish with torn up tortillas. Top with grated cheese. Bake at 350° for 30 minutes.
Mix cream cheese and salad dressing and place on flattened bread. Remove crust on bread. Roll and flatten bread with rolling pin. Place one spear diagonally on bread. Fold opposite corners of bread over spear; press closed. Brush with melted butter. Bake at 450° for 10 to 15 minutes or until lightly browned.
Set chicken and 1 cup broth aside. Boil spaghetti in remaining chicken broth. Saute green peppers, pimientos and mushrooms in 1/4 stick butter. Mix with the 1 cup chicken broth. Layer all ingredients in baking dish. Bake at 350° until cheese is melted.
Chop onion and garlic and saute in shortening. Add paprika and pepper. Mix meat, rice, onion, salt and water. Core cabbage. Place in boiling water, cutting leaves as they loosen. Fill each leaf with meat mixture. Place layer of rolls in pot. Top with kraut. Repeat until pan is filled. Cover with tomatoes and water. Cook 3 hours.
In a large pan, combine dates, apples, raisins and water. Bring to a boil. Reduce heat and simmer for 3 to 5 minutes. Cool well.
Break up cauliflower into small pieces and place in bowl. Crumble bacon on top. Sprinkle dry Italian dressing mix on top. Add a couple of large spoonfuls of mayonnaise. Mix well.
Combine mustard, catsup and mayonnaise; beat with fork or wire whip. Add cold salad oil very, very slowly (the secret to thickening the dip), beating constantly. Add oil until thickened. Stir in all seasonings, mixing well. Makes enough for 3 pounds of shrimp.
Cut off top of pumpkin and clean. Brown ground beef. Add soy sauce, sugar, mushrooms and soup. Simmer 10 minutes. Add rice, chestnuts and onion. Spoon mixture into pumpkin. Replace top. Bake 1 hour at 350° on baking sheet. Serve directly from the pumpkin, using it's meat as a vegetable.
Combine all but Cool Whip and refrigerate overnight. Serve next day adding Cool Whip.
In a bowl, combine the first 5 ingredients. Add egg, soy sauce and mix thoroughly. Season with salt and pepper. At one end of lumpia wrapper, spoon about 2 Tbsp. of the pork mixture and roll tightly. Brush one end of wrapper with water to seal. Cut roll into 2 pieces. Deep fry till golden brown. Serve with hot sweet and sour sauce.
Boil milk, sugar, vanilla and butter for 2 minutes stirring, turn off heat. Add marshmallows and stir until melted. Add chocolate one at a time until melted. Makes 5 lbs. Add nuts and pour into 9 x 13-inch greased pan.
Season chicken with salt (optional). Spray non-stick Dutch oven or very large saucepan with cooking spray until bottom is well coated. Over high heat, stir fry chicken in pan until it is no longer pink; remove and set aside. Re-spray pan and over medium heat, saute onion, bell pepper and garlic until tender. Return chicken to pan with mushrooms, squash, basil and pepper; saute for 5 minutes. Stir in sauce and pasta; heat through and serve. Makes 6 to 8 servings.
In saucepan, cook bacon until crisp. Remove and crumble. Pour off all but 1 tablespoon drippings. Add onion, parsley and thyme. Cook until onion is tender. Stir in remaining ingredients. Heat, stirring occasionally. Serve.
Grind fresh cranberries in food chopper. Combine sugar, water and cranberries and boil for 5 minutes, then add 1 small package cherry or strawberry Jell-O. Dissolve good and add crushed pineapple and chopped pecans.
Cut butter into flour and sugar until particles are fine in texture. Press into a 9 x 13-inch baking pan. Bake at 350° for 15 to 20 minutes until set but not brown. Combine eggs, brown sugar, coconut, pecans and vanilla extract. Mix well and spread on partially baked dough. Bake at 350° for 25 to 30 minutes being careful not to overcook. Frost immediately. Cool and cut into bars.
Soak the poppy seed in the milk overnight. Cream the sugar and butter. Add poppy seed mixture. Add the flour, baking powder, vanilla and egg whites. Bake in two 8 or 9-inch layers at 375° for 25 to 30 minutes.
Put all ingredients in large pot, season with salt, pepper and butter. Cook slowly until it boils.
Cook and stir sausage and onion in oil until onion is tender. Stir in potatoes, sauce mix, water and pepper. Heat to boil. Reduce heat, cover and simmer about 10 minutes. Stir occasionally. Add carrots, cover and simmer until carrots are tender. Add broccoli and cheese. Cover and cook until broccoli is tender and cheese is melted.
Pat ground beef in bottom of greased 13 x 9 x 2-inch pan. Spread soup over meat and cover with grated cheese. Top with Tater Tots. Bake at 350° covered 45 minutes and uncovered 15 minutes. Serves 8.
Butter dish first. Melt together the first 3 ingredients. Pour over the marshmallows and peanuts.
Fry bacon. Drain. Then add cream cheese to crumbled bacon. Spread onto bread and cut into finger size sandwiches. Can cut the crust off, if desired.
Mix all well, adding nuts last. Pour into greased tube pan and bake in 325° oven, about 1 hour. Serve with Cool Whip or cover with cream cheese filling.
Grease casserole with oleo or spray with Pam. Slice apples into dish. Combine 3/4 cup of sugar with cinnamon to taste; sprinkle over apples. Combine 3/4 cup flour with remaining 1/2 cup sugar and 1 stick of oleo. I like to add 1/4 to 1/2 cup oatmeal to this mixture. Crumble this over the apples. Cook in moderate oven (about 350°) for approximately 45 minutes.
Drain salmon and remove skin and bones. Mix with other ingredients except pecans and parsley. Chill for a couple of hours so you can form a log, then roll the log in nuts and parsley.
Mix sugar, Karo syrup and water; boil to 280° on candy thermometer. Add butter. Cook to hard crack stage and add soda and cashew nuts. Mix well. Pour into buttered jelly roll pan. Cool and break into pieces.
Boil onion and spaghetti in the juice from the chicken. Drain. Mix in remaining ingredients. Bake in casserole dish at 350° until cheese melts.
Mix graham crackers and butter; press into pie pan and bake at 350° for 5 minutes. Mix cream cheese, eggs, sugar and lemon juice in large electric mixer bowl until smooth and creamy. Pour into pie crust and bake 15 minutes at 300° or until done in center (test with toothpick).
Mix all ingredients together in a blender for 1 minute on high speed. Chill in refrigerator. Serve in stem glasses.
Mix together and put in 9 x 13-inch casserole.	Bake at 400° for 25 minutes or until tests	done. Makes 12 to 15 servings.
Mix thoroughly 1/2 cup soup and remaining ingredients. Shape firmly into loaf; place in shallow baking pan. Bake at 375° for 1 1/4 hours. Blend remaining ingredients, 1/4 cup water and 2 tablespoons drippings. Heat; stir occasionally. Serve with meat loaf as a side sauce. This is a family favorite. We all like the tomato sauce to put on the meat-in place of catsup or steak sauce.
Stir pecans in butter and put in oven until toasted. Cool. Combine ingredients; mix well. Add cooled pecans. Pour mixture in freezer and freeze until firm.
Combine peanut butter and sugar; mix well. Stir in egg and vanilla. Roll dough in 3/4-inch balls. Place on ungreased cookie sheet. Flatten with floured fork or press unwrapped Kiss in center. Bake at 350° for 10 minutes. Allow to cool before removing from cookie sheet. Yields about 4 dozen.
Peel or scrape carrots and slice thin. Boil 8 minutes, drain and allow to cool. Combine salt, pepper and 1/4 cup oil and mustard, mix well. Mix balance of oil, sugar, vinegar and soup, mix well. Combine with first mixture and pour over carrots, onions and peppers. Put in covered dish or jars, store in refrigerator overnight. Will keep up to three weeks.
Mix ingredients in order given, except butter. Melt butter in 13 x 9 x 2-inch baking dish. Pour in cheese/egg mixture, spreading evenly. Bake at 350° for about 40 minutes.
Cream cheese, oleo and powdered sugar. Bake at 350° for 35 minutes.
Preheat oven to 350°. Cream together cream cheese and sugar. Add sugar and egg yolks, mixing well. Add remaining ingredients; mix well. Chill 1 hour. Roll out on lightly floured board or linen tea towel. Do not roll too thin. Place on greased cookie sheet; bake at 350° for 10 to 12 minutes. Be careful not to overbake.
Pound chicken to 1/4-inch thickness with meat mallet. Combine 1 teaspoon curry powder and next 3 ingredients in shallow dish; dredge chicken in flour mixture and set aside.
Wash wheat and then soak in clear water for at least 30 minutes. Then grind your meat again with onion, salt and pepper. Mix mixture thoroughly with the wheat. Grease a shallow baking pan and put in a layer of the mixture; sprinkle with pine nuts and then add another layer. After this is done, dot butter on top. Make a hole in the mixture in the center about the size of a quarter. Bake in a hot oven, 425°, until the meat is golden brown.
In a large pot or Dutch oven, cook the beef, peppers and onions over a small medium heat until meat is no longer pink. Drain off excess grease. Stir in broth, soup, tomatoes and mushrooms.	Bring to a boil. Reduce heat, cover and simmer for at least 30 minutes. Stir occasionally. Add rice and heat thoroughly.
Mix jello, sugar and boiling water. Refrigerate until it starts to gel. Check after one hour. Add Cool Whip and lemonade; whip. Put into mold. Ready in 3 hours.
Cook berries with 1/2 cup water for 5 minutes over medium heat. Drain off juice, reserving 1 cup. Set berries and juice aside. Mix flour, 1/2 cup sugar, salt, baking powder, butter and milk. Pour into greased 8 x 8-inch cake pan. Add berries over batter. Add remaining 1/2 cup sugar over berries. Pour 1 cup juice over everything. Bake at 350° for 30 to 40 minutes.
Mix Eagle Brand milk and water. Add instant pudding to milk and water mixture until smooth. Refrigerate the pudding mix for 5 minutes to set. While pudding is setting, whip the whipping cream. Slice the bananas. Mix whipped cream with the set pudding. Set aside about half a banana and 6 to 8 cookies. Begin layering the ingredients in a large serving bowl, making 3 or 4 layers: 1) pudding/cream mixture; 2) cookies; 3) banana slices; 4) top off with pudding/cream mix. Garnish top of pudding with rest of cookies and banana slices. Refrigerate about an hour (unless you can't wait that long).
Add and mix all dry ingredients. Drizzle oil over and rub with hands until well blended. Add water; mix well. Knead lightly. Pat out on wax paper 1/2-inch thick. Cut into strips, then cut across making about 3-inch sticks. Bake at 350° until golden brown. These sticks are great for camping or traveling, as they keep for several weeks without refrigeration.
Mix cream of mushroom soup, onion soup mix and 1/2 cup of water. Cut round steak in pieces and add to mixture. Cook in crock-pot for 5 hours on high.
Chop peppers in blender. Bring first 5 ingredients to a boil in large canner. Mix flour and enough water to make a thickening. Pour into other mixture and stir over medium heat until thick. Put in hot jars and seal. Good on bologna, lunch meat, hot dogs, etc.
Brown ground beef. Add tomatoes, Manwich, mustard, onion, bell pepper, mushrooms, salt, pepper and oregano to taste. Bring to boil. Reduce heat. Add sugar and simmer for 30 minutes.
Wipe chops with damp paper towels; trim excess fat. Place on rack in broiler pan. Broil on both sides until nicely browned. In hot oil in large skillet, saute onion and garlic, stirring occasionally, until tender, about 5 minutes. Add tomatoes, thyme, bay leaf, 3/4 teaspoon salt and pepper; mix. Boil 3 quarts water with 1 teaspoon salt. Add macaroni; cook for 10 minutes, or until tender; drain. Preheat oven to 350°. Add macaroni to tomato mixture; mix. Arrange chops on top. Cover; bake for 40 minutes.
Preheat oven to 350°. Mix cream cheese, sour cream, Worcestershire, horseradish and Old Bay until well blended. Fold in crabmeat and sprinkle top with Old Bay. Bake in casserole for 35 to 40 minutes. Will boil slightly. Serve with crackers or warmed French bread.
Cut Crisco and salt into flour (like corn meal). Beat eggs, water and vinegar together. Pour over flour mixture; with a fork, stir lightly until flour is moist. Makes three 2-crust pies or six 9-inch crusts.
With tip of knife, cut and discard stem end of tomato. Cut off 1/2-inch slice from each and dice slices. Place in small bowl. Stir in corn, cucumber, dressing, oregano and salt and pepper to taste. Chill until cold. Scoop seeds and pulp from tomatoes. Wrap and refrigerate tomato shells until ready to serve. Just before serving, fill tomato shells and garnish with parsley.
Mix Kool-Aid as recipe calls for; add pineapple juice. Just before serving, add ginger ale and sherbet.
Stir all together and chill before serving. Can be made day ahead. The recipe doubled fills large Tupperware salad bowl.
Mix the first 3 ingredients together, then add the eggs, flour, salt and soda. Fold in the pecans and apples. Bake at 325° for 1 1/2 hours.
Cook noodles by directions. Brown sausage or ground beef and drain. Add sauces and heat. Layer 1/2 noodles, 1/2 sauce, 1/2 pepperoni and 1/2 cheese. Repeat. Bake at 350° for 20 to 30 minutes in 9 x 13-inch pan.
Brown and drain sausage. Add cream cheese, stirring over low heat until melted and incorporated with the sausage. The mixture will be rather bland looking. Add hot sauce if desired. (Note: We usually add fresh black pepper here as well.)
Combine the first nine ingredients in a saucepan. Bring to a boil. Reduce heat and cook about 5 minutes, stirring occasionally. Stir in onion and lemon. Remove from heat. This is the sauce for barbecue ribs! Yields 3 cups.
Mix thawed frozen strawberries with canned strawberry pie filling. Add a few sliced fresh strawberries to this mixture. In a clear pedestal bowl layer 1/3 of cut up pieces of angel food cake. Add 1 layer of strawberries mixture (about 1/3) and then layer 1/3 of the pudding. Continue up the glass bowl until all ingredients are used. Cover top with the whipped topping. Decorate with a few strawberries. Can be made ahead. Simple to do and makes a spectacular looking and delicious dessert.
Rinse rice twice with water. Toast rice until golden brown in pan with oil. Stir rice constantly for an even toast. Stir in onion. Mix in water and tomatoes. Mix in rest of ingredients. Bring to a boil, then simmer for 30 minutes.
Brown meat; season and put in bottom of casserole. Add next 3 ingredients in layers. Sprinkle brown sugar on top. Bake in 350° oven about 40 minutes. Serves 2 or 3.
Marinate scallops in vermouth for several hours in the refrigerator. Heat 2 tablespoons butter in a large skillet. Add salt, pepper, paprika and garlic. Add scallops and cook quickly over high heat, stirring occasionally, until golden brown (5 to 10 minutes). Transfer to a heated platter. To pan juices, add parsley, lemon juice and remaining butter. Heat and pour over scallops.
Slice zucchini or tomatoes about 1/2-inch thick. Beat egg until frothy. Dip slices into egg and then into flour. Place about 1/2 inch of cooking oil in skillet and heat. Place floured zucchini or tomatoes in skillet and cook on low heat until golden brown. Place between paper plates to drain and to keep warm until all are fried. Serves 2.
Cook sweet potatoes until just tender. Peel and cut into crosswise slices. Butter a 2-quart casserole. Arrange half sweet potatoes in bottom, then 1/2 of the apple slices. Sprinkle with half the mixture of salt, sugar and mace. Dot with 2 tablespoons butter. Repeat. Bake in 350° oven for 50 minutes.
Prepare pudding mix with 1 cup milk as directed on pack. Fold in whipped topping; stir 1 cup cookies and the Rocks into pudding mixture. Spoon into pie crust. Sprinkle with remaining cookies. Freeze until firm, 4 hours or overnight.
Mix all ingredients together. Spread on muffins. Broil until brown and bubbly.
Mix all spices together and rub all surfaces of ribs. Grill or roast in 350° oven for 1 1/2 hours.
Dip steak into flour and then brown in oil. Mix milk and soup together in a bowl. Layer steak and soup in a casserole dish, putting remaining soup on top. Add salt and pepper to taste. Place steak in oven for 25 to 30 minutes at 375°.
Drain pineapple well. Reserve juice. Add juice and water to Jell-O to dissolve. Remove from heat. Blend in cranberry sauce until smooth. Add lemon juice, peel and nutmeg. Chill until slightly thickened. Blend in sour cream. Fold in pineapple and nuts. Chill. Great served with turkey on Thanksgiving.
Melt margarine in an 8 x 12 pan. Add flour and nuts. Press on bottom of pan to make crust. Bake at 350° until light brown. Let cool.
Line bottom and sides of an 8 or 9-inch cake pan with aluminum foil (not plastic wrap or wax paper). Butter foil heavily. Set aside. Combine almonds, butter, sugar and corn syrup in 10-inch skillet. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, until mixture turns golden brown, about 5 or 6 minutes. Working quickly, spread candy in prepared pan. Cool about 15 minutes or until firm. Remove candy from pan by lifting edges of foil. Peel off foil. Cool thoroughly. Candy may be presented as a gift wrapped disk or broken into pieces and placed in decorative jar or container. Makes about 3/4 pound.
Make cake by directions, using skim milk, no oil and only 1 egg white. Make pudding according to directions using skim milk. Let cake cool.
Sieve flour and sugar together; add butter and knead together until a ball forms, then add cut up (small pieces) ginger. Take 1/3 of the dough and put on a floured area. Dolly uses a small glass; I use a bottom of a salad jar (Good Seasons). Butter your baking sheet. Set oven in the beginning of making, 350°. Bake 15 to 20 minutes. Remove at once from the baking sheet and put them on a rack to cool.
Combine mustard and vinegar in a small bowl. Cover and let stand at room temperature overnight. Heat mustard, vinegar and sugar over low heat. Whisk 1 tablespoon of mustard into beaten egg. Return egg mixture to saucepan and simmer over low heat for 1 to 2 minutes, until slightly thickened. Cover and store in refrigerator. Serve at room temperature.
Brown sausage in skillet. Leave grease. Add eggs and scramble with sausage. Add milk and mix it thoroughly so the eggs are moist. After milk is absorbed by the eggs, add the Cheez Whiz. Mix it through real good until completely melted. Heat clean skillet for tortillas just about 1 minute on each side to soften. Put tortilla flat on plate. Put mixture on tortilla. Add salsa (mild or hot). Roll up and serve.
Place chicken in baking dish. Bake covered 15 minutes in preheated 425° oven; drain. Combine tomatoes, cornstarch, oregano and pepper sauce. Cook, stirring constantly until sauce is thickened. Pour thickened sauce over chicken. Top with cheese. Bake 5 minutes uncovered. Garnish with parsley. Serves 4.
Melt butter; add flour. Stir. Add remaining ingredients. Cook, stirring constantly, until thickened. Serve over crackers.
Preheat oven to 350°. Grease 1 1/2-quart casserole. In casserole, combine all ingredients. Cover and bake 30 minutes or until rice is tender and all liquid is absorbed. Fluff rice with fork. Makes 4 servings.
Combine milk and bread crumbs. Gently stir in whites of hard-boiled eggs, finely sliced, and flaked crabmeat. Blend in hard-boiled yolks, mashed. Add mustard, pepper and melted butter. Form into three patties and roll in crushed Wheaties or bread crumbs. Bake in 400° (hot) oven for 15 minutes.
Preheat oven to 325°. In a large mixing bowl, beat egg yolks with Eagle Brand milk, ReaLime and food coloring. Pour into pie shell and bake 30 minutes. Cool and chill. Cool and top with whipping cream.
Melt butterscotch pieces in double boiler, stir in peanut butter, stirring until smooth. Remove from heat, add cereal, drop on wax paper. Refrigerate until hardened.
Blend cream cheese and margarine. Add next 5 ingredients. Mix well. Separate dough into 4 rectangles. Spoon 1/2 cup chicken mixture onto center. Pull up corners to top of chicken. Twist lightly and seal edges. Place on ungreased cookie sheet, brush with butter and sprinkle with crouton crumbs. Bake at 350° for 20 to 25 minutes or until brown.