HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thoroughly mix the first 3 ingredients. Add eggs, one at a time, mixing well, then add vanilla. Add flour, baking powder and milk, alternately. Bake at 325° for 1 1/2 hours for pound cake or until done for a 3-layer cake.
Mix the chicken, cheese, green pepper, salt and pepper together. Place a spoonful of the mixture in the center of each hamburger bun. Replace bun tops and wrap each bun in a square of foil. Place in oven at 350° for 15 minutes. Serve piping hot. Garnish with dill pickles.
Mix sugar, flour and cinnamon. Blend in melted butter and chopped nuts; mix well.
Mix margarine, sugar and salt. Pour boiling water over mixture and cool to lukewarm. Add liquids to 3 1/2 cups flour. Add egg. Mix and add more flour and yeast until dough is stiff. Beat well and pour into greased bowl. Cover and put in refrigerator overnight or at least 2 hours.
Melt margarine and stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil, without stirring, for 5 minutes. Remove from heat and stir in baking soda and vanilla. Gradually pour over popped corn, mixing well. Turn into a large baking pan (I use large broiler pan lined with foil). Bake at 250° for 1 hour, stirring every 15 minutes. Remove from oven and cool completely. Break apart.
Combine dressings and cheese; mix well. Add remaining ingredients; mix lightly. Chill. Serve with freshly ground black pepper, if desired.
In a skillet or wok over medium heat, brown the onions with 2 tablespoons butter. Toss in the cooked rice. Crack and mix the eggs into mixture until the eggs have completely cooked. Mix in the soy sauce and salt and pepper to taste.
Cream butter, sugar and vanilla. Add potato chips and pecans. Stir in flour. Form into small balls (use tablespoon). Put balls on cookie sheet and press flat with glass dipped in sugar. Bake at 350° for 16 to 18 minutes.
Stir boiling water or juice with powdered gelatin in a large bowl. Stir until dissolved. Pour into 13 x 9-inch pan. Refrigerate at least 3 hours or until firm. Dip bottom of pan in warm water about 15 seconds. Cut into decorative shapes with cookie cutters. Lift from pan. Makes about 24 pieces.
Put rice in baking dish. Add cream of mushroom soup and water. Add butter; stir well. Lay boneless chicken breasts on top of rice. Bake 25 to 30 minutes at 350°.
Heat grill or broiler. In heavy saucepan, melt butter and add flour. Cook for 5 minutes over low heat, stirring constantly. Do not allow to brown. Add wine and cream and bring to boil. Reduce heat and allow sauce to simmer 10 minutes or until it thickens slightly. Add the cheese and stir until melted. Remove from heat and strain. Keep warm. Bring large pot of water to a boil. Add pasta. Cook until pasta is done and drain. While pasta is cooking, grill scallops 3 to 4 minutes on each side. Toss pasta in some of the sauce and divide onto 4 heated plates. Arrange scallops over pasta and sprinkle pasta with bergamot flowers.
Melt butter in frying pan; add garlic powder and vermouth, then the thin sliced kielbasa or whole tiny franks. Serve hot before or with cocktails.
Mix all together and pour into a greased and floured 13 x 9-inch pan or jelly roll pan. Bake at 350° for 30 to 40 minutes or until done.
Mix milk, sugar and Kool-Aid in medium mixing bowl; place in freezer until ice crystals form around edges of mixture. Chill mixer beaters. Whip mixture on high speed until peaks form. Put in graham cracker crust. Top with whipped cream. Garnish with strawberries or other fresh fruit, depending on flavor of Kool-Aid used.
Slice zucchini into 1/2-inch thick slices. Place in shallow round glass baking dish. Sprinkle with oregano, salt & pepper. Cover with wax paper and microwave 5 minutes until partially cooked. Top each zucchini slice with a tomato slice, sprinkle with Parmesan cheese and microwave another 2 minutes.
In a 1 1/2-quart casserole, layer all ingredients in order listed. Bake at 425° for 15 minutes.
Cream the cheeses and add the other ingredients. Shape into a ball and refrigerate several hours before serving.
Mix dry ingredients. Add oil and vinegar alternately, beating well between additions. Add onion last. Refrigerate.
Mix cream cheese, sugar and egg yolks well. Beat egg whites until stiff and fold into this mixture. Bake in small muffin pans that have been buttered and lightly coated with graham cracker crumbs for 15 minutes at 350°. They will fall when removed from oven, creating a slight depression in center to fill with frosting given below. Cool in pans then gently remove before frosting.
Brown ground beef in deep, heavy skillet. Add onion and cook until tender, but not brown. Drain off excess grease. Add tomatoes, water, noodles and seasonings. Stir to moisten noodles. Cover. Bring to a boil, then reduce heat and simmer 30 minutes or until noodles are tender. Stir in mushrooms and olives. Heat thoroughly. Sprinkle with Parmesan cheese. Serves 4 to 6.
Place broccoli in casserole dish. Pour soup over broccoli. Add mushrooms. Crumble the crackers on top. Place the cheese on top and pour the milk over it. Bake at 325° for 45 minutes or until most of the milk is gone.
Mix squash, onion, sugar, salt and pepper. Let set 30 minutes; drain. Stir in flour and eggs. Melt margarine in a skillet. Drop squash mixture into the skillet by spoonfuls. Cook until golden brown, turning once.
Cream butter and sugar. Add beaten egg yolks, jam and buttermilk. Sift together the spice, soda and flour. Add alternately with milk and nuts. Fold in stiffly beaten egg whites. Pour into 4 prepared 8-inch cake pans and bake at 350° until done.
Mix crust mixture and press into bottom of a 9 x 13-inch pan. Bake for 10 minutes at 350°; cool.
Mix first 6 ingredients in blender. Cook in boiler over medium-high heat until thick. Set aside and add margarine and vanilla. Pour in pie shell. When cool, top with whipped cream.
Pour a little vegetable oil in wok; add chicken strips and cook until done, stirring often. Remove from heat. In saucepan, combine soy sauce and cornstarch over low heat; stir to mix. Add oyster sauce, broth, chili oil, chili powder and sugar. Heat and stir until slightly thickened; remove from heat. Now return wok with cooked chicken to heat. Over medium heat, add carrots, zucchini, water chestnuts, bamboo shoots, red pepper and green onions; stir and cook until the vegetables are tender-crisp. Pour on sauce; toss well to coat meat and vegetables. Cook another minute or so. Serve hot over rice.
Cut cabbage in four to six pieces, according to size. Pour the oil into a deep pot or Dutch oven. First, add onions and garlic, then half of cabbage together with the carrots and potatoes. Place the rest of the cabbage on top and add water, herbs and seasonings.
Beat ingredients for 2 minutes. Pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes. Test for doneness. Remove cake from oven and while still hot, poke holes in cake with a fork. Pour on the frosting.
Mix all ingredients together. Roll out on floured board. Cut into large rounds. Trim on top with M&M's. Bake at 350° for 10 to 12 minutes.
Preheat oven to 375°. Melt margarine in saucepan. Blend in flour, salt, pepper and garlic powder. Add milk and bring to a boil, stirring constantly. Add tomatoes and lemon juice and cook over low heat for 5 minutes. Arrange broccoli on bottom of casserole. Cover with salmon and top with sauce.
Saute vegetables in oleo. Add Worcestershire sauce, crabmeat, salt and pepper. Cook over medium heat for 15 minutes, stirring constantly. Soak bread or buns in evaporated milk and add to crab mixture, along with onion tops, parsley and eggs. Mix well.
Mix together the dates, water and baking soda; let stand until cool. Mix all other ingredients together, then mix in cooled date mixture. Pour into loaf pan. Bake at 350° for about 1 hour, or when toothpick comes out clean.
Fry onion in small amount oil until translucent. Drain. Add drained green beans and corn. Mix together. Mix soup and sour cream and add to vegetable mixture. Pour into greased 13 x 9-inch casserole. Top with cheese, then crushed cracker crumbs. Drizzle with melted butter. Bake at 350° for 20 to 30 minutes.
Grease and flour a large cookie sheet with sides. Preheat oven to 400°. Sift flour and sugar together in a large bowl. In a 2-quart saucepan, melt margarine, cocoa and water. Bring to a rapid boil. Pour over flour and sugar mix. Add buttermilk with soda. Mix. Add eggs and vanilla. Mix and pour into prepared cookie sheet. Bake for 20 minutes.
Preheat oven to 325°. In small bowl, combine flour, baking soda and salt; set aside. In medium saucepan, combine sugar, butter and water; bring to boil. Remove from heat. Add the mint-flavored chocolate morsels and vanilla extract; stir until morsels are melted and mixture is smooth. Transfer to large bowl. Add eggs, one at a time, beating well after each addition. Gradually blend in flour mixture. Stir in the nuts. Spread into greased 13 x 9 x 2-inch baking pan. Bake at 350° for 30 to 35 minutes or until tests done. Cool; cut into 1 1/2-inch squares. Makes 4 dozen.
Mix all the ingredients in a crock-pot and simmer on low for 6 hours. This is a very thick sauce.
Mix mayonnaise and sour cream. Add dressing mix; mix in shrimp and lemon juice. Refrigerate.
In buttered casserole, place alternate layers of thinly sliced onions, crushed potato chips and grated cheese. Pour soup over top and sprinkle with cayenne pepper. Bake at 350° for 1 hour.
Dice onions. In microwave-safe bowl, mix together beans, sugar and onions. Pour catsup over the top, then mix in. Cover with plastic wrap or wax paper. Cook on High 8 minutes in microwave. Test, then cook longer, if necessary. I often double the recipe for a larger dish and cook for 16 to 20 minutes.
Mash white potato in mixing bowl (large). Drain water from cod fish and stir into fine pieces. Add all other ingredients to bowl. Add 2 cups of cold water. Mix.
Put meat, potatoes and carrots on aluminum foil. Put mixture of cream of mushroom soup and dry onion soup and some water over top of meat, potatoes and carrots, then put corn on top. Fold up foil and bake at 350° for 45 minutes to 1 hour.
Mix brown sugar and oil together. Add slightly beaten eggs. Beat mixture with electric mixer until creamy. Add oats. Sift dry ingredients (flour, baking powder, soda, salt and spices) and add to mixture. Mix well. Add nuts, raisins and vanilla. Drop by spoonful on cookie sheet. Bake at 350° until lightly browned.
Heat oven to 350°. Grease 13 x 9-inch baking pan. Beat margarine and sugar until fluffy. Add oats and flour. Mix well. Spread evenly onto bottom of prepared pan. Bake 18 to 20 minutes until light golden brown. Cool slightly. Beat cream cheese and sugar at medium speed of electric mixer until fluffy. Add eggs, one at a time. Add rest of ingredients. Mix until smooth. Pour over crust. Bake 45 to 50 minutes until center sets. Cool on wire rack. Makes 20 bars.
Mix flour and sugar into beaten eggs; add pineapple and pour into buttered dish. Toss bread cubes into butter and pour on top. Bake at 350° for 30 to 40 minutes.
Brown ground beef and onion; drain. Layer in crock-pot: meat, mushrooms, pizza sauce, noodles, pepperoni, cheese. Repeat and end with sauce. Cook on low for 3 hours or high for 1 hour. Makes full pot.
Put leftover bread in bowl. Pour milk in. Let stand until bread is soft (add more milk if needed). Add eggs and sugar to your taste; be sure no lumps are left. Melt margarine and mix well. Pour into pan and bake at 325° until brown.
Slice potatoes. Fry diced bacon until crisp. Remove bacon fat from pan, except for 3 or 4 tablespoons. Saute 1/2 of onions lightly in bacon fat; add to potatoes. Add cut up eggs, green pepper, pimiento, 1/2 onion and about 3/4 of bacon.
Drain and rinse green beans. Combine with bacon, onion, vinegar, sugar and water in a saucepan. Bring to a boil. Reduce heat. Simmer until liquid evaporates. Yields 3 servings.
Combine pepper, vinegar and sugar. Bring to rolling boil. Add Certo and bring back to boil. Boil 3 to 4 minutes. Add food coloring. Take off stove and stir several minutes. Strain, pour into jars and seal. Serve with meat or on crackers with cream cheese.
Pour hot water over dates and soda; let stand until cool. Add remaining ingredients. Pour into pan. Preheat oven to 350°. Bake 30 to 40 minutes. Let cool. Cut cake into squares and serve with whipped cream.
Mix pecans and coconut; spread in a greased 9 x 13-inch pan. Mix cake mix per directions on box. Pour over nuts and coconut. Melt margarine and cream cheese on low heat until smooth. Mix in powdered sugar. Spoon over cake mixture. Do not stir or spread. Bake at 350° for 45 minutes.
Preheat oven to 350°. Beat eggs lightly. Warm milk and butter in a pan. Add sugar to eggs and beat. Add milk, vanilla, salt, cinnamon, raisins and bread. Place in pan of water and bake. Bake 45 to 50 minutes.
In blender, combine 1 cup milk, egg yolks, cocoa, sweetened milk, vanilla and salt. Cover and blend on high 30 seconds. Pour into large mixing bowl. Stir in remaining 3 cups milk and extracts. Blend well. Beat egg whites until peaks form. Gently fold into milk mixture. Chill thoroughly. Stir well before serving. Sprinkle with grated chocolate. Makes 3 (8 ounce) servings.
Place in oblong cake pan the ingredients in the order listed. Bake at 350° for about 1 hour. Serves 8 to 10.
Heat oven to 425°. Brown onion in hot fat; add meat and brown until crumbly. Add seasonings, soup and water. Bring just to boiling, stirring occasionally. Pour into casserole dish. Make 2 cups of self-rise cornbread batter and spread over top. Bake 20 to 25 minutes.
Dissolve Jell-O, Kool-Aid and sugar in boiling water. Stir well. Add cold water. Pour into ice cube trays, small paper cups or frozen pop molds. (Or you can save 6 ounce orange juice cans and use them.) Freeze until partially firm, then insert wooden sticks, paper spoons or plastic knives, forks or spoons. Freeze overnight. When ready to eat, just tear off the orange juice can!
Pierce skins of potatoes with a fork. Cook potatoes, 2 at a time, in microwave for 4 minutes. Turn potatoes and cook for an additional 4 minutes or until tender. When all potatoes are done, slice top from each potato and scoop insides into a mixing bowl. Add remaining ingredients, except cheese. Beat until smooth. Spoon mixture back into potato shells. Top with shredded Cheddar cheese. Return to microwave for 2 to 3 minutes or until heated.
Cream butter, salt and cinnamon, adding sugar until light and fluffy. Blend molasses, flour and coconut. Mix well. Drop by teaspoonful on lightly greased cookie sheet. Bake at 375° for 10 to 12 minutes or until edges are slightly brown.
Melt margarine in small dish or cup. Put berries in baking dish (approximately 9 x 13-inch). Add 1/2 cup water to berries. Pour dry cake mix over berries. Spoon melted margarine over dry cake mix. Sprinkle nuts over casserole and bake about 1 hour in preheated oven at 350°. Bake until casserole bubbles well in center.
Mix chicken, mushroom	soup, chicken soup, sour cream and chicken broth. Water chestnuts and pimento may be added. Put 3/4 cracker crumbs into a 13 x 9-inch Pyrex dish. Place the chicken mixture on top of the crumbs. Add remainder of crumbs on top. Bake at 350° for 40 minutes. Serve with salad or fresh fruit.
Sift flour, baking powder and salt together; set aside. Cream butter; add 1 1/2 cups sugar gradually, creaming until fluffy. Blend in eggs. Add dry ingredients gradually, mixing well. Chill in refrigerator. Shape dough into small balls, using 1 tablespoon dough for each ball. Combine remaining 1/4 cup sugar and cinnamon; roll balls in sugar mixture. Place about 2 inches apart on ungreased baking sheets. Bake about 10 minutes. Store in covered container. Yield: 2 to 3 dozen.
Melt margarine and mix with sugar, peanut butter and vanilla (will be very stiff), and pat out into greased platter. Melt Hershey bar and spread on top. Cut into squares before hard.
Cream butter and sugars until light and fluffy. Add egg and mix well. Then add oil and mix well. Add oats, flakes, coconut and nuts; mix well. Mix together flour, baking soda and salt. Add to oat mixture and stir in vanilla. Mix well and form into balls the size of small walnuts. Place on ungreased cookie sheets. Bake in preheated 325° oven for 12 minutes. Allow cookies to cool on sheets for a few minutes before removing. Yields 8 dozen.
Heat sugar and water in a saucepan until sugar is melted. Pour oleo into a 9 x 13-inch pan. Toss apples in the cinnamon to coat. Place 1/2 cup apples down center of each tortilla. Roll and place seam side down in pan. Pour sugar water over the top. Cover with foil and bake at 350° for 30 minutes.
Combine dry ingredients and nuts. Set aside. Combine remaining ingredients in another mixing bowl. Add this to the dry ingredients. Stir until moistened. Spoon into oiled and floured 9 x 5 x 3-inch pan. Bake at 350° for 1 hour and 15 minutes or until done. Cool; remove from pan. Bread freezes well.
Mix all ingredients and beat 4 minutes. Bake 1 hour and 15 minutes in a preheated oven at 325°.
Blend all ingredients using a fork rather than a mixer. Keep refrigerated in a covered container until time to serve. Makes 2 cups. Sufficient to spoon over a dozen double patties on buns.
Sprinkle apples with 1/2 cup sugar. In a bowl, mix egg, flour and 1 cup sugar. Sprinkle this mixture over apples and bake for 30 minutes at 350°. Good with ice cream!
Mix sugar, butter and milk in a large saucepan, stirring. Bring to a rapid boil. Boil 5 minutes; remove from heat and stir in chocolate morsels, nuts, marshmallow cream and vanilla. Have several large plates or cookie sheet buttered as mixture sets up quickly. When mixture begins to thicken, pour onto buttered plates or pans.
Cream butter and add sugar. Beat at medium speed until light and fluffy. Stir in flour and pecans. Dough will be stiff. Press onto bottom of greased and floured 15 X 10 X 1 inch pan. Score into 2 inch squares. Bake 20 minutes at 325 degrees. Break into wedges.
Mix well. Refrigerate 1 hour. Butter hands. Roll into ball. May roll in crushed pecans or grated dried beef.
Wash pods. Cut off stems. Cook, covered, in small amount of boiling salted water, 8 to 15 minutes. Cook onion and green pepper in oleo until tender, but not brown. Stir in sugar, flour, 1/2 teaspoon salt and dash of pepper. Add tomatoes. Cook and stir until slightly thickened and bubbly. Add cooked okra. Heat through. Yields 6 servings.
Cook beef in heavy skillet and drain off all fat. Combine beef and other ingredients and bake in oven until carrots and cabbage are tender, about 1 hour at 350°. This recipe serves 1 for dinner. Use any spices or herbs that you wish, such as bay leaves, garlic powder, etc.
Beat cream cheese and Cool Whip well with mixer. Spread pie filling over cream cheese mixture.
Place all ingredients in large pot. Stir well. Cover and bake 4 hours at 250° and please do not open oven until 4 hours have passed by. May have more vegetables than what is called for.
Mix beans, onion, ketchup, mustard and brown sugar together. Pour into 1-quart casserole dish and lay bacon on top. Bake at 350° about 45 minutes.
Preheat oven to 350°. Brown beef with salt, breaking into small pieces. Drain. In a bowl, mix potatoes, soup, sour cream, cheese, chopped onion and beef. Mix well. Spread into a 9 x 13-inch baking dish. Bake 30 minutes. Top with fried onions. Bake 15 minutes more or until bubbly. Makes 8 servings of about 555 calories each.
Fry together ground beef, onion and green pepper. Add spices and tomato paste and 1 can water. Add sauce and beans. Cook until tender (add enough water to cover beans).
Mix margarine, brown sugar, white sugar, eggs, water, vanilla, baking soda and salt until fluffy. Add flour, oatmeal, chocolate chips and chopped pecans all at once. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 350° for 10 minutes.
Blend peppers with vinegar and Tabasco. Mix this with pectin in large pan. Bring to hard boil over high heat, stirring. Stir in sugar and bring to rolling boil and boil hard 1 minute. Remove from heat, skim foam, add several drops of green food coloring. Stir.
Combine all ingredients and stir until thoroughly mixed. Pour into greased casserole dish. Bake at 350° approximately one hour and 15 to 20 minutes until browned on top.
Slice sausage 1/4 inch thick. Add this after the first 2 hours of baking. Bake above ingredients 2 hours at 350° in covered Dutch oven (not necessary to stir at all). Bake 30 minutes more after adding sausage or until peas are tender and sausage heated through. (You may use fresh onion and chicken broth for part of liquid.) Could also use ham bone and chunks of cooked ham.
Add all dry ingredients together. Dissolve yeast in warm water and add to buttermilk and oil. Add milk mixture to flour mixture and stir. Let set overnight in refrigerator. Take out what is needed at a time. Grease pan and put a little butter on top of biscuits and bake at 450°. Dough will keep for 2 weeks in refrigerator.
Cook salted cod fish for 20 minutes in large frying pan. Drain and add fresh water. Let fish soak for 15 minutes. Drain. Mince fish in small pieces. Add beaten eggs in medium bowl with fish, flour or mashed potatoes. Add onions, black pepper, baking powder and scallions.
Combine all ingredients, except steak, salt and pepper, in saucepan. Bring to a boil, then simmer for 5 minutes over low heat. Keep sauce hot. Cut steak into serving size pieces; season generously with garlic, salt and pepper. Place pieces in casserole or baking dish. Pour hot sauce over steak. Bake in a 325° oven for about 1 1/2 hours, or until fork-tender. Garnish with bell pepper rings, if desired. Makes 4 to 5 servings.
Combine beef with eggs, crumbs, juice, parsley and spices. On wax paper, shape meat mixture into rectangle. Arrange thin slices of ham on meat; sprinkle with shredded Mozzarella. Carefully roll up; seal seams. Put in 13 x 9-inch baking pan, seam side down. Bake at 350° for 1 hour. Add Mozzarella on top to melt a few minutes. Good company dish.
Mix sugar, salt and milk. Bring to rolling boil, stirring constantly. Cook 5 to 7 minutes until soft ball stage. Remove from heat. Add margarine and peanut butter; mix well. Pour into 13 x 13-inch pan. Cool; cut into squares.
Combine Bisquick mix, sugar and quick oats. Combine milk, egg and salad oil. Add at once to dry mixture. Stir just enough to moisten. Fill greased muffin pans 2/3 full. Bake at 375° approximately 15 to 20 minutes. You may want to add half cup of raisins.
Using large container, mix all ingredients together. Blend shortening into dry mixture until the texture of coarse meal. Store in covered container at room temperature. Makes 25 cups. Will keep 4 to 6 months.
Heat oven to 325°. Beat butter with confectioners sugar until light and creamy. Add vanilla. Beat well. Sift together salt and flour and fold into butter mixture. Put dough on unbuttered baking sheet. Pat into circle 3/8-inch thick. Score into 8 or 10 wedges with sharp knife. Mark edges decoratively with fork. Bake 25 minutes until pale brown at edges. Remove from oven. Let cool. Sprinkle with sugar on top. Break into wedges. It's bad luck to cut shortbread.
Cream sugar with softened butter; mix in other ingredients and mix well. Chill at least 2 hours. Bake at 350° for 25 minutes. Let cool a little, then roll in confectioners sugar.
Beat egg whites and cream of tartar till stiff. Sift 1/4 c. flour, and sugar and beat into egg whites. Add the egg yolks. Mix in 1 c. flour and the vanilla. Beat lightly. Bake at 325 degrees for 45 minutes. Serve with fresh fruit.
Prepare brownie mix according to package directions. Using parchment paper on 15-inch baking stone, pour mixture on paper and spread into 14-inch circle. (Do not bake without paper, or batter will run off. If not using baking stone or paper, use a shallow pan.) Bake for 15 to 20 minutes, or until set. Cool to room temperature.
Combine Hidden Valley Ranch powder with dill weed and garlic; add oil. Pour over crackers and stir to coat. Place on a cookie sheet in a warm oven, 250°, for 15 to 20 minutes. Stir gently halfway through baking.
Mix all ingredients together. Place in 13x9 pan. Top with bread crumbs.