HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter a 1 1/2-quart baking dish. Mix eggs and corn. Combine flour, sugar, salt and pepper. Stir into corn. Stir butter and cream into corn; mix thoroughly. Pour into prepared dish and place in a large pan of hot water. Bake at 325° for 1 hour.
Cut steak in strips. Put all ingredients but sour cream into crock-pot. Cook 6 hours on high or 10 hours on low. After cooked, stir in sour cream. Serve over noodles or rice.
Mix all ingredients really well. Better if made several hours before serving in order for the dried ingredients to blend. Serve with variety of raw veggies.
Mix sauce and pour over chicken. Marinate overnight. Turn once. Bake in 325° oven for 1 1/2 to 2 hours.
Prepare rice. Cook onion in margarine. Remove from heat. Stir in flour. Gradually stir broth into flour mixture. Add cream. Cook and stir until thick. Add rice, chicken and rest. Place in a 2-quart casserole. Sprinkle with almonds. Bake at 350° for 30 minutes. Serves 6 to 8.
Beat eggs. Add sugar and flour. Then add vanilla, milk, coconut and melted butter. Pour into 2 greased 9-inch pie pans. Bake at 350° for 30 to 40 minutes.
Melt butter (or margarine) and saute cut up leeks until soft. Add chicken broth. Fill 1 can with white wine and add. Cut broccoli into pieces and add. Add potato and half and half. Simmer 20 minutes or until broccoli is soft. Let cool and put all through blender. Return to pot and serve.
Cook until very done. Take out meat; grind. Set juice in icebox until all fat settles on top. Skim. Bring juice to which ground pork has been added to boil. Add quick cook oatmeal until thick, approximately 1 small box. Put in pans to set. Fry sliced pieces in butter until golden brown.
In large bowl, combine 1 cup flour with dry yeast, salt and sugar. Heat milk	and butter until very warm and add to flour mixture along with egg.	With mixer, beat for two minutes (longer by hand). By hand, stir in enough remaining flour to form stiff dough. Prepare to bake immediately or cover and refrigerate up to five days.
Sift together flour, soda, salt, cloves and cinnamon. Add to first 6 ingredients (mixed together) and add nuts. Grease and flour a tube cake pan; pour mixture in and place in preheated oven at 350° for 1 hour. Glaze with powdered sugar and lemon juice to make it spread evenly.
Brown sausage and drain. Drain pineapple, reserve 1/4 cup syrup. Add pineapple and sauerkraut to sausage. Cover and cook for 30 minutes. Combine reserved syrup and cornstarch into sausage mixture. Cook until thickened. Serves 4 to 6.
Take crust of bread and roll flat. Mix egg yolks, 1/2 cup sugar and cream cheese. Melt butter. Mix 1 cup sugar and cinnamon. Spread cheese mixture on bread and roll up. Dip in butter; roll in cinnamon-sugar. Freeze flat on flat surface. Then bag. Bake at 400° for 15 minutes. Make ahead. Great for brunch.
Combine all ingredients in a buttered 2-quart casserole dish. Bake at 350° for 20 minutes.
Cook ham until tender in 3 quarts of water. Remove ham from pan and remove fat and bone. Cut in 1/2-inch square pieces. Bring 2 large (7 gallon size) pots 1/2 full of water to a boil. Add 1/2 of the ham broth to each pot. Add chopped celery, carrots, potatoes and onions and bring to a boil again. Add the Pennsylvania Dutch squares and cook until Pot Boi is tender. Add ham base and pepper for taste. Add parsley when ready to serve.
In a 5-quart microwave-safe casserole, cook onions in small amount of water, 8 minutes or until tender, stirring after 4 minutes.
Mix sugar and cocoa in a large bowl. Add margarine, eggs and vanilla. Slowly add Pet milk with wire whisk. Pour into pie shell. Bake 45 to 50 minutes at 325°.
Mix lime jello in 1 cup boiling water. Add 1/2 cup cold water. Pour in 13 x 9 x 2-inch glass dish and let jell. Bring milk to a boil and add sugar. Stir until dissolved. Dissolve Knox gelatine in 1/2 cup cold water and add to milk mixture. Add sour cream and vanilla to milk mixture (use a mixer just until blended). When cool, pour 1 1/2 cups of milk mixture over lime jello. Mix orange jello in 1 cup boiling water and 1/2 cup cold water. Pour over jelled milk mixture; let jell.
Combine corn, egg yolk, sugar, salt and 2 tablespoons margarine. Fold in stiffly beaten egg white. Pour into buttered, shallow 1-quart baking dish and top with remaining margarine. Bake in moderate oven at 350° for 45 minutes or until golden brown.
Mix all ingredients, adding eggs one at a time. Bake for 30 minutes at 350°.
Combine first 4 ingredients; set aside. Wrap tortillas in damp paper towels; microwave at High 15 seconds or until hot. Brush both sides of tortillas, one at a time, with vegetable oil (keep remaining tortillas warm). Place a scant 1/2 cup chicken mixture just below center of each tortilla. Fold in left and right sides of tortilla to partially enclose filling. Fold up bottom edge of tortilla. Fold into a rectangle and secure with a wooden pick. Repeat with remaining tortillas and chicken mixture. Place filled tortillas on a lightly greased baking sheet. Bake at 425° for 10 minutes or until crisp and lightly browned. Serve with shredded lettuce, salsa and sour cream. Yields 4 servings.
Fry and crumble bacon; drain. Brown ground beef and onion. Add bacon and remaining ingredients; put in roasting pan. Bake at 350° for 45 minutes.
Tie aniseed in a little cloth bag. Place in saucepan with water, sugar and lemon juice. Bring to a boil; cook for 5 to 7 minutes, until about 1 cup of thin golden syrup is formed. Do not remove bag! Cool slightly and pour over fruit pieces in a glass bowl.
Put flour in mixing bowl. Add all remaining ingredients except oil. Beat with electric mixer at medium for 1 minute. Heat oil in pan in preheated 425° oven for 2 minutes. Pour batter into hot pan. Bake at 425° for 35 to 40 minutes or until crisp and brown. Serve at once with beef and gravy. Yield: 6 to 9 servings.
Mix all ingredients together. Then beat very well. Grease a 9 x 13-inch pan and bake at 350° for 35 to 40 minutes. One cup brown sugar may be used instead of white and omit cocoa for variation.
Beat together water, yeast and 1 teaspoon sugar. Let stand 10 minutes. Stir in this order sugar, oil, salt and 3 cups flour. Beat well. Gradually add 3 to 3 1/2 cups kneading gently until smooth. Place in a greased bowl, turning once to grease the top. Cover and let rise until double (45 to 60 minutes). Knead dough again and divide in half. Shape into loaves and place into well-greased 9 x 5-inch baking pans. Cover and let rise until doubled, 45 minutes. Bake at 375° for 35 to 40 minutes. Cool on wire racks. Makes 2 loaves.
Preheat oven to 450°. Peel, core and slice apples thinly. Saute in 1/3 cup butter or margarine 5 minutes. Mix 1/3 cup sugar and spices to apples. Cover and cook 10 minutes. Cool. Mix eggs, flour, milk and salt. Beat with rotary beater for 2 minutes.
Melt margarine with peanut butter and chocolate chips for 2 to 3 minutes in the microwave or on top of the stove. Carefully stir in Crispix until coated. Empty powdered sugar into a large paper bag. Spoon in Crispix mix and gently turn the bag over and over until well coated. Enjoy!
Cut up chicken into small chunks. Mix soup and broth with chicken. Cook egg noodles according to package directions. Add drained noodles with soup, broth and chicken. Mix well.
Mix all ingredients except powdered sugar. Turn into lightly greased 9 x 9-inch pan. Bake in 350° oven 35 minutes. Sprinkle with sugar.
Wash and chop cranberries in blender (do small amount at a time). Cut apples very small. Drain pineapple. Add apples, pineapple, marshmallows, sugar and nuts. Mix and sit overnight. Then add whipped cream or Cool Whip.
Cook broccoli and onion in chicken broth. Add soup and sour cream. Serve hot or cold. Sprinkle nutmeg on top, if desired.
Make marinade with first 4 ingredients. Whip 30 seconds. Pour 2/3 of mixture over chicken and marinate 2 hours. Save the rest of the marinade.
Melt butter in a 9 x 13-inch pan. Drain pineapple, saving syrup. Arrange pineapple in pan with cherry in center. Sprinkle with brown sugar. Prepare cake mix according to package directions using the syrup in place of water. If not enough juice, add some water. Pour into pan carefully. Bake as package directs. Cool 10 minutes and turn over on platter.
Wash, peel and cut potatoes and pat dry with a paper towel. Put all ingredients, except cooking spray, into a blender. Cover and press "chop" button for 10 seconds. If needed, use a spatula to push potatoes down (not while motor is running!). Pour the batter (1/4 cup per pancake) onto a hot griddle that has been sprayed. Brown and turn once to brown second side.
Mix together 2 cups flour, butter and powdered sugar. Press into greased 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool.
Put chicken pieces in buttered casserole dish. Cook vegetables in water until almost done, except onion, bell pepper, mushrooms and celery. Put vegetables on top of chicken and set aside.
Heat oven to 350°. Beat egg whites until fluffy. Gradually add sugar and beat until stiff. Stir in nuts and chocolate pieces. Drop by teaspoonfuls onto foil-covered cookie sheets. These don't spread, so you can put them pretty close together. Put pans in oven, close door, turn oven OFF and go to bed (Nighty Nights). Wake up in the morning to a delicious treat.
Mix first 4 ingredients together. Let come to a rolling boil. Remove at once from stove. Add next 4 ingredients, stir well and drop on wax paper. These set quickly, so drop immediately. Cool completely.
Cook potatoes in skins and cool. Peel and grate. Melt butter; remove from heat and blend sour cream, onion, salt and pepper. Fold into potatoes and sprinkle with paprika. Bake, uncovered, at 350° for 30 minutes or until heated.
Combine ingredients. Drop by teaspoonful onto a foil lined, greased baking pan. Bake 10 minutes at 350°. Take from oven and place foil with cookies in refrigerator to cool slightly. Remove cookies from foil sheet.
In large bowl, mix cheese and sugar. In separate bowl, combine strawberries, pineapple, nuts, bananas and Cool Whip. Mix gently, but thoroughly. Combine fruit mixture with cheese mixture. Spoon into large loaf pan and freeze. Cut into slices to serve.
Brown hamburger; drain. Add onion, bell pepper, chili powder, salt and pepper; simmer. Cook noodles half done; drain. Mix hamburger mixture, noodles, tomato soup and mushroom soup. Put in casserole dish. Layer with sliced or shredded cheese. Bake at 300° for 45 minutes.
Shake chicken strips in bag with cornstarch until coated. Stir-fry chicken and garlic in hot oil. Mix rest of ingredients, except onions, and pour over chicken. Cook 3 minutes, covered. Uncover. Add onions and simmer 3 minutes uncovered.
Dampen bread and squeeze out. Cook onion, celery and sausage in butter. Beat eggs. Combine all ingredients.
Brown ground beef and onion in skillet; drain off fat. Stir in seasoning mix and water as called for on packet. Cook over low heat about 10 minutes or according to package directions.
Mix oleo, raisins, eggs, sugar and milk. Heat over low heat 10 minutes. Turn off heat and add nuts, cereal and vanilla. Mix well. Cool and roll into balls or put in pan after mixing and cut into squares when cool.
In a bowl, combine the soup, mustard, Worcestershire sauce and horseradish; blend well. Set aside.
Mix margarine and brown sugar. Combine eggs, milk and vanilla and add to mixture. Combine dry ingredients and add to mixture; mix well. Last of all, stir in chocolate chips. Bake in a greased and floured, large cookie sheet pan for 25 to 30 minutes at 350° until golden brown.
Cut zucchini in half lengthwise. Score surface with knife. Sprinkle with Lawry's seasoning salt. Spread sour cream on top and sprinkle with garlic salt. Top with grated cheese and buttered bread crumbs.
Brown meat; drain. Add next 5 ingredients. Cook slowly for 45 minutes. When done, pour in bowls. Top with cheese and onions.
Combine sugar, cornstarch and salt; stir in boiling water and heat until smooth and thickened. Pour this syrup over well beaten eggs in large mixing bowl. Add juice of lemon and grated rind; stir. Cool thoroughly, stirring occasionally. Pour over bottom of unbaked pie crust in 9-inch pie pan. Cover with top crust, pinching edges together to seal. Cut slit in top crust. Bake pie for 30 minutes at 450°. Serve with sweetened sour cream or whipped cream. This was cooked on a wood stove so adjust stove to slow cooking filling.
Preheat oven to 325°. Spray bottom of a 9-inch spring-form pan with Pam. Sprinkle wafer crumbs on bottom.
Saute onion and celery in butter; add Cheez Whiz, soup and water. Simmer until well blended. Fold in cooked rice and broccoli. Bake, covered, for 40 to 45 minutes at 325°. Yield: 10 to 12 servings.
On wax paper or plate, mix flour, salt and pepper. Coat chicken, brown in oil. Squeeze lemon juice on each side; pour a little wine on each side and add almonds and mushrooms. Cover and simmer until done, 20 to 30 minutes.
Heavily grease a bundt pan with pam. Add 8 frozen dinner rolls then place 8 more on top. Rolls will expand in pan while thawing and rising.
Heat fudge sauce in a saucepan. Soften gelatine in water. Add to sauce and refrigerate for 15 minutes. Dissolve coffee in Grand Marnier. Stir into mixture. Fold in 1/2 pint whipped cream. Pour into sherbet glasses. Refrigerate overnight. Garnish with whipped cream. (Shortcut - use Cool Whip for garnish.)
Crush crackers. Melt oleo. Pat in 9 x 13-inch pan; reserve some crumbs for top. Mix 1 1/2 quarts soft vanilla ice cream, milk and 2 boxes instant pudding. Mix well and pour over crumb mix. Refrigerate 2 hours. Spread large container of Cool Whip on top. Sprinkle remaining crumbs on top. Keep refrigerated until solid. Cut in squares.
Dip chicken in beaten eggs and crumbs. Saute in butter. Put in 9 x 13-inch pan. Put mushrooms on top. Cover with broth. Sprinkle with cheese. Bake at 350° for 30 minutes. Serves 8. Serve with rice and a vegetable. Can be reheated.
Mix all ingredients until dough forms. If dough is too sticky, add a little more baking mix. Put a little baking mix on large surface which isn't sticky. Roll out to 1/2 inch thick. Cut with a cutter. Bake on a cookie sheet, greased. Bake at 425° for 20 to 25 minutes or lightly brown.
Mix all ingredients. Heat until butter is melted. Pour into pie shells. Bake at 375° for 35 minutes.
1st Layer: Mix flour, margarine and 1/2 cup pecans. Press in bottom of 10-inch pan. Bake at 350° for 20 minutes. Cool.
Mix together with mixer. Set and let rise until double in bulk. Then add flour to make soft dough. Mix and put into greased bowl to chill in refrigerator. Will keep up to a week.
Mix well everything except tomatoes. Parboil cabbage head. Loosen and separate leaves. Roll mixture in each leaf. Put in large pan and top with tomatoes. Bake at 350° or 375° or cook on stove top low heat for 45 minutes or until done.
Cook water, grits and salt for 5 minutes. Grate cheese and add grits. Also, add oleo or margarine. Beat eggs and add to the other mixture. Bake at 350° for 1 hour.
Melt butter in saucepan. Add brown sugar. Boil over low heat 2 minutes, stirring constantly. Stir in milk. Bring to a boil, stirring constantly. Cool to lukewarm. Gradually add confectioners sugar. Beat until thick enough to spread. If icing becomes too stiff, add a little hot water.
Cook cake for 5 more minutes. (I double last 3 ingredients and use the balance as a sauce.)
Stir eggs with sugar and vanilla. Add margarine. In a separate bowl, mix together flour, baking powder, salt and cocoa. Stir into egg mixture. Pour into a greased 8 or 9-inch square pan. Bake at 350° for 20 to 30 minutes.
Roll out biscuits (or dough) as thin as possible. Cover with 1/2 of margarine and 3/4 cup sugar. Sprinkle with cinnamon or chocolate. Roll up and place in deep baking dish. Pour remaining margarine over rolls. Combine 2 cups milk and 1/2 cup sugar and vanilla. Pour over rolls. Bake at 350° until golden brown.
Mix ingredients over high heat for 1 minute. Cook on low for about 3 minutes. Stir constantly. Let cool and knead until color is consistent.
Combine pretzels, 3 tablespoons of sugar and melted margarine to make crust. Shape in a pie pan and bake for 8 minutes at 400 degrees. Let cool. Mix the softened cream cheese, 1 cup of sugar and Cool Whip together and spread over the cooled crust. Mix jello and boiling water until dissolved then add the strawberries and refrigerate until partially set. Pour over cream cheese layer and refrigerate until firm.
Cream butter and sugar; add eggs and grated orange rind. Mix soda with 2 cups flour and add alternately with buttermilk. Add dates and pecans floured with 1/4 cup flour. Bake at 350° about 1 hour. While cake bakes, mix juice of 1 orange, 1 1/2 cups sugar and 2 tablespoons orange rind. Pour over cake while it's hot.
Mix everything together until blended. Pour batter into a greased 7 1/2 x 11 1/2-inch pan. Bake at 350° about 1 hour or until golden.
Cream butter and sugar in mixer. Add other ingredients and mix by hand. Roll in balls the size of buckeyes. Place on waxed paper and chill overnight in refrigerator. Using toothpicks (take out of refrigerator a few at a time), dip into dipping chocolate.
Cream shortening, sugar and pumpkin. Add egg and mix well. Add dry ingredients. Drop from spoon onto cookie sheet. Bake at 375° for 12 minutes. Frost while cookies are still warm.
Crush Oreo cookies. Blend together vanilla instant pudding, milk and Cool Whip. Mix in another bowl powdered sugar, cream cheese and butter. Mix both cream mixtures together. Layer cookies and cream mixture, ending with cookies. Store in refrigerator.
Melt margarine in a 2-quart casserole dish. In a medium bowl, combine flour, sugar and milk; beat with a wire whisk. Carefully pour the batter into the center of the melted margarine. DO NOT STIR. Next, pour peaches (juice included) into the center of the batter. The fruit will spread on its own so do not mix. Bake at 350° for 40 minutes or until top is golden brown. Scoop into bowls and serve with ice cream or whipped topping. Serves 6 to 8.
Cut cubes into bite sizes. Peel carrots and potatoes. Cut into bite sizes. Put meat and vegetables into a 2-quart casserole dish. Pour package of onion soup mix over all. Spoon cream of mushroom soup over all. Cover. Bake 2 hours at 325°. Easy and delicious.
Whip the cream with vanilla, then add cream cheese and sugar. Fill pie shell, then top with canned blueberries.
Mix cake according to package directions. Mix cream cheese, egg, sugar and chocolate chips together. Fill cupcake liners about 2/3 full; drop a teaspoon of cream cheese mixture on top of each cupcake. Bake according to package directions.
Make four sandwiches from bread and butter. Cut into quarters or cubes. Place two of the cut sandwiches in the bottom of a buttered 1 1/2-quart casserole. Sprinkle with half the cheese. Repeat, using remaining bread and cheese.
Mix ground beef and venison together. Add bread crumbs, beaten eggs, milk and barbecue sauce. Mix well. Bake in a 350° oven for 1 hour or until done. During last 10 minutes, spread ketchup on top and finish cooking.
Combine all ingredients. Press mixture together in bite sizes. Place on nonstick baking sheet. Bake at 325° for 10 minutes.
Blend garlic into butter thoroughly. Slice bread into thick slices and spread with garlic butter. Place in oven under the broiler for 5 minutes, watching closely.
Drain spinach and break into small pieces. Add bacon, onion and eggs. Cover with dressing when ready to serve.
In large bowl, combine milk and water. Add pudding mix. Beat until blended. Chill for 5 minutes. Spoon pudding mixture into whipped cream mixture. Alternate layers of pudding, banana and wafers. Chill.
Combine all ingredients in order given. Pour in a greased loaf pan. Bake at 350° for 30 minutes.
Add sugars to softened butter and mix well. Stir in eggs and add remaining dry ingredients. Blend thoroughly. Add vanilla and chocolate chips. Drop by spoonfuls onto ungreased cookie sheet. Bake at 300° for 22 to 24 minutes.
Heat almond bark in microwave until soft. Mix all other ingredients. Pour softened almond bark over mixture. Gently stir until coated. Drop by heaping tablespoons onto waxed paper. Cool until set. Store in airtight container. Do not refrigerate.
Put butter in a pan. Cut tortillas in little squares, then add them to the pan. Cooking over low heat, keep moving them, then in 3 minutes, add eggs and onion. Serve when everything is cooked.
Crumble cookies (I use a little food chopper). Keep out 1 full cup. Mix crumbled cookies with melted butter and pat into a 13 x 9 pan. In a bowl, mix both packages of pudding with the milk. Stir in softened ice cream. Spread over crumbled cookies in pan. Chill until firm, then spread Cool Whip over top and sprinkle with the remaining 1 cup of crumbled cookies.
Cream butter and sugar thoroughly; add eggs and milk, then oatmeal, flour, soda, spices and vanilla which have been mixed together. Mix thoroughly before adding raisins and nuts. Drop by spoonfuls onto greased cookie sheet and bake in preheated 375° oven until lightly browned. Remove with spatula to wire rack to cool. Makes 6 to 7 dozen medium size cookies.
Simmer all ingredients except pecans for 4 minutes. Add pecans. Stir and cook until mixture spins a thread from spoon. Remove from heat. Stir until nuts are well covered. Turn onto waxed paper and separate to cool. Store in an airtight container.
In a small mixer bowl, combine softened cream cheese and peppermint extract. Gradually beat in powdered sugar with electric mixer until mixture is smooth. (Knead in the last of the powdered sugar with your hands.) Knead in food coloring until evenly distributed.
Soak the corn in 2 cups water for 48 hours. Place the corn and its soaked water in a large saucepan. Add the remaining water and the fatback and simmer, covered, for about 3 hours and 50 minutes or until the corn is tender, but not soft. Mix in the dried beef or buffalo and pepper. Simmer, stirring for 10 minutes more. Serve hot.
Cream the butter or margarine with the sugar. Beat in the eggs, one at a time, beating 1 minute after each addition. Blend in the cake flour, sherry or vanilla and candied citron or other fruit. Line a 9 x 5 x 3-inch loaf pan with heavy-duty Reynolds Wrap. Pour in batter. Bake in preheated oven at 325° for 1 hour and 45 minutes. Frost with simple confectioners sugar icing. Decorate with candied fruits.
Sift together into mixing bowl, flour, soda, salt and cinnamon. Add sugar, vanilla, oil, eggs and pecans, mixing well. Fold in bananas and pineapple and juice just until blended.
Cream butter and sugar; add eggs. Add remaining ingredients. Bake, covered, 30 minutes at 350°. Uncover and bake 15 more minutes to brown. Raisins are optional (1/2 cup).
Preheat oven to 400°. Mix cheese and crackers; melt butter and soup, then add enough asparagus juice to fill soup can. Put layer of crumbs and cheese in baking dish, then asparagus spears, then almonds, then liquid; repeat, ending with crumbs and cheese on top. Bake 20 minutes.
Melt butter or oleo and add Worcestershire, salt, garlic and Tabasco to taste. Combine dry ingredients in large roasting pan. Mix well with "wet" ingredients. Bake in very slow 250° oven for 2 hours. Stir and turn mixture with wooden spoon every 15 minutes. Makes 9 quarts.
Curries are a fun meal. Most of the work is done ahead of time and no salad is needed. If you are near an East Indian market or specialty shop, the Indian bread is a great accompaniment.
Slice the bananas in 3 slices lengthwise, then cut in halves. Melt the butter in a skillet or frying pan. Add brown sugar (you may also add 1/2 teaspoon cinnamon, if desired) and cook over low heat, stirring into a thick paste. Add vanilla and banana liquor and stir well. Cook 3 minutes. Add banana slices and cook over medium heat, basting well with the sugar and butter mixture. Cook about 5 minutes. Heat the rum in a metal cup, ignite and pour over bananas. (Rum will have faint blue flame in cup and will flame up when poured over bananas.) Stir well to blend, then serve mixture with pieces of bananas over vanilla ice cream.