HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs. Add sugar, melted margarine and milk. Add crumbs. Stir in applesauce. Mix all well. Turn into greased casserole dish. Bake at 350° for 35 to 40 minutes or until center is set.
Mix all ingredients together in bowl with hands. Bake at 425° until brown, about 1 hour.
Mix oleo and sugar until fluffy. Beat eggs with peeling of lime or orange. Add eggs and lime peel to sugar and oleo mixture. Add flour and baking powder in 4 parts. Beat well. Add vanilla. Beat well. Remove peeling and pour mixture into well-greased and floured cake pans. Bake at 350° for 30 to 35 minutes or until toothpick comes out clean.
Dissolve jello in boiling water. Add thawed strawberries, pineapple, bananas and nuts. Pour 1/2 of this mixture into 9-inch square casserole or into jello mold. Chill until set. Spread sour cream over mixture. Pour remaining over sour cream; chill until set. Serves 10 to 12.
Combine sugar and syrup in a sauce pan, bring to a boil. Add peanut butter and stir well. Fold in corn flakes and drop on waxed paper. Press together.
Microwave almond bark on High for 3 minutes. Add chocolate chips on High for 1 minute. Add peanuts, mix well and drop by spoonfuls on waxed paper. Let cool and store in airtight container.
Cut meat into 1/2-inch squares. Separate cauliflower into flowerettes (about 4 cups). Brown meat in butter about 5 minutes. Add cauliflower, green pepper, soy sauce and garlic. Stir lightly to coat vegetables with soy sauce. Cover pan and simmer until vegetables are barely tender, about 10 minutes.
Put corn in buttered baking dish. Combine eggs, crumbs, milk, salt, pepper and pimento. Pour over corn; dot with butter. Bake at 350° for 1 hour.
Add sugar to other ingredients. Add cooked rice and bring to a boil, stirring constantly to thicken rice. Pour into bowl. Sprinkle with cinnamon and refrigerate.
Combine potatoes, sour cream, cream cheese, chives and garlic powder (can use instant mashed potatoes). Put this mixture in a casserole dish and top with bread crumbs mixed with melted margarine. Spread grated Cheddar cheese on top of bread crumbs. Bake at 350° for 20 minutes if potatoes are hot. For cold potatoes, bake at 350° for 35 minutes, adding Cheddar cheese 10 minutes before removing from oven. Serves 6.
In a large pan, cook chicken breasts until done. Place chicken on plate to cool. Use chicken broth to cook noodles until done. May have to add more water. Add bouillon cubes with noodles. Chicken should be cool. Cut chicken into 1/2-inch cubes. Add salt and pepper to own liking.
Work all well into a stiff dough. Beat with a wooden mallet or an axe head until blister forms, 30 to 45 minutes. Make into biscuits. Prick with fork tine and bake 25 minutes at 400°.
Beat evaporated milk, sugar and eggs well. Blend in salt, vanilla, corn meal and sugar. Stir in pecans; pour into pie shell. Bake in 375° oven for 10 minutes. Lower temperature to 350° and continue baking until knife inserted near the center comes out clean, about 35 minutes.
Scald milk and butter together and set aside. Mix eggs, vanilla, salt, sugar, flour and baking powder and add to milk mixture. Pour into pan. Use jelly roll pan or 15 x 10 x 3/4-inch pan. Bake at 350° for 20 minutes.
Heat milk, bread and butter in double boiler until creamy. Remove bones from salmon carefully. Beat eggs and mix with salmon, salt, milk, bread and butter, stirring well. Bake in greased loaf pan at 350° for 1 hour. Serve hot or cold.
*Put tomatoes in a blender and puree	for 1 minute if you do not want tomato chunks in sauce.
Alternate layers of bread, sausage and cheese in a buttered 2 1/2-quart casserole dish. Beat eggs; add salt and milk. Pour over casserole dish. Cover and refrigerate overnight. Before baking, add cheese to top. Bake at 325° for 45 minutes.
In a large deep pan, saute first 4 ingredients in shortening. Sprinkle with salt; stir in water. Bring mixture to a boil. Add spaghetti. Cook, uncovered, 12 to 15 minutes or until spaghetti is tender. Add remaining ingredients and simmer 10 minutes to blend flavors.
Peel and cube rutabaga. Cook in salted water until tender. Drain, then mash rutabaga. Melt butter; add flour and mix. Add milk slowly and stir until thick. Add rutabaga to white sauce and serve. Rutabaga may also be served without mixing into white sauce. After mashing, add a little of the salted water and serve.
Place chicken pieces in ungreased 9 x 13-inch pan. Mix remaining ingredients and pour over chicken. Cook uncovered in 375° oven, spooning oil mixture over chicken occasionally, for 30 minutes. Turn chicken; cook until thickest pieces are done, about 30 minutes more.
Add water to juice to make 3 1/2 cups liquid. Add jello. Set aside 2 cups jello mixture. Allow to partially set. Add drained fruit to remaining jello. Pour fruity jello into a 9 x 13-inch pan. Chill until firm. Prepare whipped topping; fold into partially set jello. Add nuts. Spread over top of set jello. Allow to completely set.
Heat milk and butter (can be heated in microwave). Mix sugar, salt and eggs. Add 1/2 cup of hot milk to mixture. Blend well. Add to hot milk. Cook in microwave on Low heat; stir often, until it begins to thicken. Remove and add rice and sprinkle with nutmeg. Bake in 300° oven until it sets. Best served warm. Add flavoring to custard after taking out of microwave.
Cream margarine and sugars together. Add eggs and vanilla; beat well. Add flour, salt and baking soda; mix well. Mix in oats and sunflower seeds. Drop by teaspoon on cookie sheet. Flatten. Bake 8 1/2 to 9 minutes in 350° oven. Let cool slightly before removing from sheet. Makes about 7 1/2 dozen cookies.
Mix beef, rice, 1/4 cup soup, carrot, onion, egg and 1/2 teaspoon ginger. Form into 1-inch balls. Place on greased baking sheet and bake at 400° for 15 minutes or until browned. Drain fat.
Beat cream cheese until creamy. Gradually add powdered sugar and extract. Beat until well mixed. Fold in Cool Whip. Set aside. Cut angel food cake into 1-inch squares. Fold cake into Cool Whip mixture; add pecans. Press mixture into 8-inch square container. Top with cherry pie filling. Refrigerate.
Heat together the syrup, milk and butter until butter is melted. Add mixture of remaining ingredients to hot mixture and boil until thick. Pour into baked and cooled pie crust. Top with unsweetened whipped cream.
Wrap each breast in slice of bacon. Line baking dish with dried beef. Place chicken on top. Mix soup with 1/2 can of milk. Pour all over. Bake at 325° for 2 hours. Put 1 tablespoon sour cream over each breast and sprinkle with almonds. Bake 30 minutes more. Good with chicken-flavored rice!
Mix 1/2 cup water with mushroom soup. Slice potatoes into large casserole dish. Mix all ingredients and place between layers of potatoes. Sprinkle crumbs and Parmesan cheese on top. Bake at 350° for 1 hour.
Cream sugar and shortening mixture until thick. Add eggs, one at a time, beating for 1 minute after each addition. Add cocoa mixture. Sift dry ingredients and add alternately in thirds with sour milk to which the vanilla has been added. Bake in well-greased and floured layer cake pans or 13 x 9-inch baking dish for 30 to 40 minutes at 375°. If cake is not done, continue baking, checking at 5 minute intervals.
In a frypan, spray butter or melt 2 tablespoons of butter or margarine; saute chopped onion. Add can of Vegeburger and stir until heated. Grease casserole dish with spray butter or margarine. Put Vegeburger mix in bottom of casserole. Top with drained whole kernel corn and creamed corn and smooth lightly. Dollop mashed potatoes around the top and smooth around lightly. Bake at 350° for 30 to 40 minutes or until bubbly on sides.
Combine 1 1/4 cups sugar and 1/3 cup oil in large bowl, beating well at medium speed of an electric mixer. Add eggs, 1 at a time, beating mixture well after each addition.
Scrape or peel carrots and slice into 1/4-inch coins. Cook carrots until tender. Combine carrots with all ingredients while warm. Marinate in refrigerator overnight or at least 12 hours. Serve cold.
Cut cabbage in small pieces, dice onion and mince garlic. Chop bacon into very fine pieces and fry until brown. Then add onion, garlic, salt, pepper and paprika; let saute a few minutes. Now add cabbage and let saute until cabbage is wilted. Cook noodles as directed on package, then drain and add to cabbage and bacon mixture. Put into a baking pan and place in oven on low heat for 45 minutes.
Prepare cake in 13 x 9-inch baking pan and bake according to package directions. Combine crushed pineapple and sugar in saucepan and bring to boil; cool slightly. When baked cake has cooled, pierce holes in cake with fork. Pour pineapple mixture over it. Prepare pudding mix according to package directions. Cool. Spread prepared pudding over top. Chill. Just before serving, cover with sweetened whipped cream and sprinkle with coconut. If desired, garnish with pineapple slices. Makes 12 to 16 servings.
Beat egg whites; set aside. Cream butter, sugar and cream cheese, then egg yolks. Beat until light and fluffy. Sift flour and soda. Add flour alternately with sour cream. Fold in egg whites. Bake in large tube pan in slow oven at 325° for 1 1/2 hours.
Spread cooked spaghetti in bottom of large baking dish. Sprinkle all of cheese on top of spaghetti. Pour and spread sauce on top of cheese and spaghetti. Bake 25 to 30 minutes at 350°.
Bring soup, water, mix and Gravy Master to a boil. Put rice, carrots, onion and pepper in casserole dish. Add hot mixture and mix. Bake, covered, at 350° for 45 to 60 minutes.
Mix all ingredients well. Bake for 1 hour and 15 minutes at 325°.
On large serving dish, spread whipped cream on back side of cookies and place in a row to cover length of plate. Continue on to next row, placing side by side. When all cookies are used, spread remaining Cool Whip over entire rows. Cover and refrigerate 2 to 4 hours.
Sprinkle 18x24 inch strip of heavy duty aluminum foil with powered sugar. Mix sugar, corn syrup, water in large heavy saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring, until temperature reaches 310°F, or until drops of syrup forms a hard and brittle threads in cold water. Remove from heat. Stir in flavoring oil and coloring. Pour onto foil, cool, break into pieces. Store in airtight containers. With the different flavoring you get a different color of candy. Peppermint - pink, Cinnamon - red, Spearmint - green, Lemon - yellow, Wintergreen - Pale green, Orange - orange, Butter - light yellow, Cherry - red, Raspberry - blue red, Chocolate - brown, Butter Rum - yellow brown, Grape - purple, Lime - yellow green.
Mix ingredients together and let come to a full boil for 10 minutes. Reduce heat and let the reducing soup simmer for a full 2 1/2 to 3 hours or until vegetables are soft.
Stir together flour and sugar; mix in milk, egg yolks, butter and vanilla. Pour into unbaked pie crust. Bake at 250° for approximately 30 minutes.
Salt chicken and place in buttered casserole dish. Mix soup and margarine or sour cream. Add pepper and paprika. Cover and bake at 350° for 1 1/4 hours.
Cut shortening into dry ingredients. Add milk and mix well. Pat out 1/2-inch thick on floured board. Cut into rounds. Bake at 450° for 18 to 20 minutes on greased baking sheet.
Cook onions and green peppers in fat until onions are yellow and almost tender. Add hamburg and cook until meat falls apart, stirring often. Add tomatoes, rice and seasonings; mix well. Put in a greased baking dish and cover. Bake at 350° for 1 to 1 1/2 hours (until rice is tender).
Cream butter and sugar. Sift cornstarch with flour 4 times. Resift with baking powder and add little by little to butter and sugar, stirring and blending. Add milk and vanilla and beat well. Fold in egg whites, stiffly beaten with salt. Bake in medium sized loaf cake pan at 325° for about 40 minutes. When cool, cut in squares.
Combine these ingredients in a large airtight container with lid. Store at room temperature; do not refrigerate. Stir this starter every day for 17 days. For the next 10 days, following the 17, handle the starter according to these instructions: On day 18 do nothing, on days 19, 20 and 21, stir. On day 22, stir and add 1 cup flour, 1 cup sugar, 1 cup milk and stir again. Stir on days 23, 24, 25 and 26. On day 27, add 1 cup flour, 1 cup sugar, 1 cup milk and stir. Take out 1 cup three times. Give 1 cup each to two friends and keep the remaining cup for yourself and use it in the Amish Bread recipe that follows.
Heat oven to 350°. Cut steak in chunks, coat with flour. Melt shortening in skillet. Brown meat; add onions, cook and stir until onions are tender. Pour into casserole dish (ungreased). Sprinkle with 3 tablespoons flour, 1 1/2 teaspoons salt and pepper. Pour water over mixture. Cover and bake 45 to 60 minutes or until meat is tender. Increase oven temperature to 450°. Arrange potato slices on meat. Sprinkle with salt and paprika. Bake uncovered about 30 minutes or until potatoes are tender.
Mix milk and lemon juice well. Add nuts, pineapple and Cool Whip. Mix and pour into pie crusts and chill.
Preheat oven to 350°. Roll each mushroom cap in small amount of olive oil and place on baking sheet or dish. Combine remaining ingredients including stems and divide evenly among mushrooms. Bake 10 minutes, just to heat through.
Mix rice, parsley, cheese and onion together; set aside. Combine eggs, milk, Worcestershire and salt. Add to rice mixture. Put in rectangular baking dish. Bake at 325° for 40 minutes. Serves 6 to 8.
Preheat oven to 375 degrees. Combine all ingredients in a mixing bowl. Mix well. Remove from bowl and knead 4 or 5 minutes on a floured surface. Roll and cut. Bake 10 to 12 minutes. Yields 72 biscuits.
Combine all ingredients and beat for 10 minutes. Pour into a greased and floured pan. Bake 1 hour at 350°.
Add flour in pan or bowl and make a well. Dissolve yeast in lukewarm water. Add the rest of the ingredients. Add yeast after it dissolves. Knead well after it is well stirred. Add more flour if it's too sticky. Let rise, then roll on floured tablecloth or table until thicken. Add cinnamon all over spread with hand, then add a little more sugar. Spread all over dough. After nut filling is scalded on low heat to lukewarm, spread over the dough. Roll up and seal edges.
Cover chopped ingredients with 10% brine for 12 to 24 hours. Drain; heat spices to boiling point. Mix vegetables; stir well and let stand overnight. Stir in morning. Pack in sterilized jars.
Place bread in buttered baking dish. Beat the eggs and add sugar, salt, milk and water. Stir in vanilla and lemon peel. Pour over bread. Bake at 350° for 45 minutes to 1 hour.
Beat eggs until foamy. Add flour and sugars. Combine with margarine. Let cool. After cooling, add chocolate chips and walnuts. Pour into pie shell. Bake at 325° for 1 hour.
Power Level: High. Microwave Time: 5 1/2 to 7 1/2 minutes total.
Deep-fry wings 20 minutes in vegetable oil. Wings will rise to top when done. Drain. Put in bowl. In saucepan, combine hot sauce and margarine. Toss until completely coated. Ready to serve. Serve with cut up celery and carrot sticks with Blue cheese dressing.
Boil hominy for 5 minutes; drain and season to taste with garlic salt, seasoned salt, salt and pepper. Pour into a casserole dish. Stir in green chilies, sour cream and onion. Cover with grated cheese. Bake at 350° for 30 minutes. Serves 5.
Cream the sugar, margarine and Crisco. Add eggs and blend well. Add flour and milk alternately to batter. Add vanilla. Pour into a greased tube pan (and floured). Bake 1 hour and 15 minutes at 350°. Don't forget to put into cold oven.
Mix all ingredients well, except 1/4 cup milk. Shape into loaf and place in baking dish. Pour 1/4 cup milk on top. Bake at 350° for 1 hour.
Mix together first 3 ingredients well. Add Rice Krispies and mix well. Spread and pack on cookie sheet and bake at 350° for 10 minutes. Remove from oven and sprinkle chocolate chips. Return to oven for 6 minutes. Remove from oven and spread chips for frosting. (Cookie sheet must be the kind with 1/2-inch sides.)
Combine cream cheese, sugar, water and vanilla. Blend until smooth. Quickly stir in chocolate and nuts. Turn into a buttered pan. Spread 1-inch thick. Chill and cut into squares.
Combine pecans and coconut in a bowl; sprinkle in bottom of greased 9 x 13-inch cake pan lined with waxed paper. Prepare cake mix according to package directions; spoon over pecan/coconut mixture. Combine cream cheese and oleo in a bowl; beat until smooth. Beat in confectioners sugar. Spoon over cake batter. Bake at 325° for 45 minutes. Cool in pan for 45 minutes; cut into squares. Invert squares onto serving plates. Makes 15 servings.
Combine butter, seasoned salt and lemon juice together. Place chicken in baking pan; brush both sides with mixture. Sprinkle with oregano. Bake in a 350° oven for 50 to 55 minutes, or until chicken is fully cooked.
Heat cooking oil to 400°. In bowl with fork, mix 1 tablespoon salad oil and all ingredients just until blended. Drop batter by tablespoonfuls into hot oil; fry 3 to 5 minutes until golden brown, turning once. Sprinkle with sugar or serve with syrup.
Beat eggs in a large bowl with fork. Add pudding, oil, cake mix, water and sour cream. Mix by hand until blended. Combine cinnamon, nuts and sugar and set aside. In 2 loaf pans, put one layer of batter, 1 layer of cinnamon mixture and 1 layer of batter. Bake at 350° for 40 minutes.
To flour, add enough water to make a medium to thin dough. Mix well. Cook, covered, in iron skillet in shortening until top of dough is dry. Turn over. Add another 1/4 cup shortening. Brown and serve hot.
Saute peppers and onion in oleo for 3 minutes. Stir in remaining ingredients except sour cream. Bring to a boil. Reduce heat. Cover and simmer for 20 to 30 minutes or until rice is tender. Garnish with sour cream, if desired.
Grind up cabbage, tomatoes, peppers, and onions. Cut corn from cob. Bring vinegar mustard and sugar to a boil. Add everything and cook until thick, Pour in jars and seal.
Combine Jell-O and pineapple. Heat until Jell-O is dissolved. Let cool. Add buttermilk and Cool Whip. Mix well. Put in dish and cool.
Mix well. Pour into 2 graham cracker crusts and chill. For lighter consistency, can add 8 ounces Cool Whip. Makes a good pudding, also.
Mix the first 4 ingredients and bring to a boil for 1 1/2 minutes (do not overcook). Remove from heat and stir in remaining ingredients. Drop by teaspoons on waxed paper and let cool.
Mix all ingredients together. Pour into 9 x 13-inch baking dish. Bake at 400° for 6 to 7 minutes. Then let cool.
Sift together flour, baking powder, soda, salt and cinnamon. Add sugar, oil and eggs; beat at medium speed 1 minute. Stir in remaining ingredients. Bake in three 9-inch greased and floured pans at 350° for about 40 minutes. Yields a 3-layer cake.
Mix all together. Shape into 2 loaves or 4 rolls. Wrap in wax paper and place in icebox. Keeps real well.
Mix dry ingredients together in top of double boiler. Beat egg with milk; slowly add to dry ingredients, blending thoroughly. Cook over hot water until it begins to thicken, about 5 to 8 minutes, stirring constantly. Add vinegar and butter; continue cooking until thickened, about 3 to 4 minutes. Remove from heat and beat with rotary beater until smooth. Chill. Makes about 1 3/4 cups.
Melt butter in heavy large saucepan over medium heat. Add garlic and saute 2 minutes. Stir in broth and tortellini. Bring to boil. Reduce heat. Mix in Parmesan and seasonings. Simmer until tortellini is just tender. Stir in tomatoes, spinach and basil. Simmer 2 minutes.
Mix jello with boiling water, then add sherbet and stir until smooth. Add oranges and pineapple excluding liquid. Stir and add whipped cream and marshmallows. Stir well. Chill until firm.
Mix all together. Place on lettuce leaves and chill. Garnish with pickles or sliced bell pepper.
Pour cooled marinade over vegetables. Marinate 24 hours. Drain before serving.
Mix together butter, sugar, vanilla and cinnamon. Pour mixture over the frozen rolls in a Bundt pan. Leave in a cold oven overnight. Bake at 350° for 30 minutes.
Mix oil, lemon juice and cheese in a bowl. Add mushrooms; toss to coat. Add pepper. Let stand 15 minutes for flavor to develop.
Dissolve yeast in warm water, then mix all ingredients in a 1-gallon crock or other nonmetallic container. Cover with a close fitting lid and let starter rise until light and bubbly on top (12 hours in warm weather, longer in cool weather). Never let starter get cold. After each time you use starter, add 1 cup warm water, 2 teaspoons sugar and enough flour to return the starter to its original consistency. Add more potato as food for the yeast (when original potato is used up), but don't add yeast.
Clean 2 dozen corn cobs. Cover with water and boil as you would fruit. Make jelly according to the directions on Sure-Jell box. Tastes like a blend of apple and plum jelly.
Mix flour, margarine, pecans and sugar. Press into the bottom of a 9 x 13-inch pan and bake at 375° for 30 minutes. Beat until fluffy 1 cup Cool Whip, powdered sugar and cream cheese; pour into cool crust. Mix pudding and milk and pour over cream cheese mixture. Spread remaining Cool Whip over mixture and sprinkle some ground pecans over Cool Whip.
Mix first 5 ingredients together. Add milk, egg and shortening. Beat entire ingredients together. Pour into hot greased iron skillet or pan. Bake at 425° for 30 minutes and top is brown.
Mix all ingredients; pour mixture into 2 pie crusts. Bake at 350° for 30 minutes.
Saute onion, bell pepper and celery in oil. Combine all ingredients in a large saucepan. Bring to a boil while stirring well. Cover and simmer until liquid is absorbed, about 10 to 12 minutes. Remove from stove and let stand 5 minutes before serving.
Mix all ingredients, except potatoes, together until blended well. Add potatoes; mix together. Garnish with bits of beet and white of egg, lettuce, parsley or cress.
Pour ingredients into a shaker cup filled with ice. Shake. Strain over ice into a balloon glass. Garnish with pineapple wedge and an orchid.
In a large saucepan, place squash; on medium heat, boil squash until tender. Drain water from squash. Saute squash in butter, pepper and onion.
Follow directions for cake mix on the box, but also add 3 tablespoons green creme de menthe. Bake as directed in a 9 x 13-inch pan. Cool. Top cake with 1 jar fudge topping, then spread with Cool Whip that has been mixed with 3 tablespoons of green creme de menthe. Refrigerate until ready to use.
Sift flour, baking powder, cornstarch and salt 3 times. In a separate bowl, cream butter with sugar; add eggs and beat. Add milk alternately with flour mixture. Turn out on a well-floured board and roll to 1/2-inch thickness. Cut into doughnuts. Let stand about 5 minutes.
Cook in oven at 325° for 3 1/2 to 4 hours. Last half hour, cut strings on meat. Shred roast with2 forks. Serve on Italian bread or French rolls.
Cut beef into thin strips. Combine all ingredients and bake at 350° for 20 minutes. Serve hot.
Preheat oven to 350°. Beat egg yolks. Add condensed milk and juice; beat until thick. Stir in lime rind and food coloring. Pour mixture into crust. Stiffly beat eggs until foamy with cream of tartar. Gradually add sugar, beating until stiff. Spread meringue on top of pie, sealing carefully to edge of crust. Bake 15 to 20 minutes or until meringue is golden brown. Cool. Refrigerate leftovers.
Melt cheese over low heat in heavy pan; stir in other ingredients. Pour into 1 or more containers. Cover and serve chilled. Great for gift giving in attractive containers.
Mix cake mix and salt. Save some to dust over cheese and nuts. Prepare according to directions. Fold in grated cheese and nuts which have been dusted with remaining cake mix. Pour in a 9-inch loaf pan and bake according to package directions. Cool loaf on cake rack before storing.
Mix jello (do not add water to jello as directions on jello package) and pineapple (do not drain) and heat until jello dissolves. Let cool. Add buttermilk and Cool Whip. Put in large Pyrex dish and sprinkle top with chopped pecans. Cool in refrigerator until set.