HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease a 10-inch Bundt pan. In large bowl, measure all ingredients except confectioners sugar. With mixer at low speed, beat until well blended. Increase speed to high; beat 2 minutes. Pour batter into pan. Bake 1 hour or until center comes clean on toothpick. Top with confectioners sugar if you like.
Mix shortening and cornstarch until there are no lumps. If the mixture is too thick, add a few drops of water; if too thin, add 1/4 teaspoon shortening at a time. Divide the mixture into different bowls for different paint colors. Add food coloring to make the desired color. This paint may be refrigerated in a sealed container for up to three days.
Cream together butter and sugar. Add eggs and milk. Sift and add flour and baking soda. Drop by spoonfuls onto greased baking sheet. Sprinkle with a mixture of sugar and cinnamon before baking. Bake at 350° for 8 minutes or less.
Dissolve yeast in 2 cups water, then add beaten egg. Mix remaining ingredients. Drop by teaspoon or put in muffin pan to bake. Bake at 400° until brown.
Combine ingredients and mix well. Bake at 350° for about 1 1/2 hours.
In a 2-quart deep casserole combine apples, apple juice and sugar. Mix well. Cover. Microwave on Full power for 10 to 12 minutes or until apples are tender, stirring once. Mash apples to desired consistency by hand or process in a food processor filled with a steel blade. Makes 3 1/4 cups.
Preheat oven to 370°. Spread chicken pieces in baking pan. In saucepan, melt butter and add chicken bouillon, lemon juice plus water, sesame seed, parsley, salt and pepper. Season to taste.
Preheat skillet at 325°, uncovered. Add butter and allow to melt. Place chicken pieces into skillet and brown on both sides. Season with salt and pepper. Remove chicken from skillet. Reduce heat to simmer and add rice. Combine soup, water and bouillon. Pour 1/2 of mixture over rice. Pour remaining soup mixture over chicken. Cover and simmer 35 to 40 minutes or until chicken is done. Reduce heat to warm for serving. Serves 4 to 6.
Mix all the vegetables together. Combine all the other ingredients and pour over the vegetables. Cover and refrigerate overnight.
Melt oleo. Add onion and saute. Add broccoli and soup. Mix with rice and Cheez Whiz. Bake in greased baking dish at 350° for 20 to 25 minutes.
Put pumpkin into blender. Add eggs, sugar, flour, salt, pumpkin pie spice and milk. Mix well and pour into pie shell. Bake at 375° for 7 minutes and reduce heat to 350° for 30 minutes longer or until done.
In saucepan, melt margarine over medium heat; stir in syrup and cocoa. Bring to a boil. Remove from heat. Add vanilla, 2 cups powdered sugar and milk powder. Mixture will be stiff. Turn out onto surface dusted with confectioners sugar; knead 3 or 4 minutes or until stiff. Divide into 4 pieces and roll into an 18-inch rope. Cut into 3/4-inch pieces. Wrap each in cellophane or waxed paper. Store in refrigerator. Makes 8 dozen.
Preheat oven to 375°. Put butter with crumbs to make crust in bottom of spring-form pan. Soften cream cheese; add 1/3 cup sugar, 3 egg yolks and 1 teaspoon vanilla. Mix well with electric mixer.
Heat all ingredients (except rice and sliced onions) until beef cubes melt. Place rice in oven-safe casserole. Add sliced onion, then pour liquid over. Stir well. Bake 15 minutes, uncovered, then bake 45 minutes, covered, at 350°.
Stir all ingredients and mix together.	Bake at 150° to 200° for 3 1/2 to 4 hours.
To cook sweet potatoes, cover with water and cook until tender. Drain, peel and put in a mixer bowl. Add sugar, eggs, milk, salt, vanilla, margarine and raisins. Beat with a mixer until smooth. Pour into a greased 2-quart casserole. Bake at 350° for 25 minutes; then top with marshmallows and cook until they are melted and brown. Serves 8 to 10.
Dissolve Jell-O and sugar in boiling water; add lemon and pineapple juice. Mix well; let cool. Pour mixture into 2 large freezer bags and freeze. Take out of freezer 1 1/2 to 2 hours before serving. Just before serving, add one ginger ale to each bag; mix well. Makes 2 1/2 gallons.
Add water to potatoes, onions and ham in skillet. Cook on medium heat for 20 minutes. Drain. Put into a 9 x 13-inch baking pan that has been sprayed with Pam or oiled. Add celery soup. Bake 35 minutes at 350°. Add a tossed salad and have a meal.
Prepare pie shell; set aside. Over low heat, melt butter; add cocoa and stir until mixture is smooth. Remove from heat. Cool slightly. Stir in sugar, salt, eggs and corn syrup; blend. Stir in chopped nuts. Pour into shell. Place pecan halves on top. Bake in a 375° oven for 40 minutes. Cool. Cover, let stand about 8 hours before serving. Garnish with whipped cream.
Combine first 5 ingredients, mixing well. Shape mixture into ball. Refrigerate several hours or overnight. Roll in chopped pecans.
Preheat oven to 400°. Melt margarine in a square baking dish. Mix milk, sugar and flour together. Pour mixture into butter, then pour 2 cups fruit into center of dish. Do not stir. Bake for 30 minutes.
Combine margarine, salt, sugar, flour and mix well. Add egg yolks, milk, lemon juice and rind. Beat with rotary egg beater until smooth fold in egg whites. Pour into greased baking dish. Set in pan of water. Bake at 350° about 45 minutes.
Make angel cake mix; cool cake. Dissolve the jello in 1 cup hot water. Add the frozen berries or fresh berries. Chill until partially set. Fold in 1 cup whipped cream; chill until firm. Cut cake into 3 layers. Fill with strawberry mixture. Put back in tube pan. Chill until firm. Unmold. Add the confectioners sugar to cup of whipped cream; ice cake with mixture. Top with fresh strawberries. Refrigerate.
Grease pan with 1 Tbsp. butter. Sprinkle with chopped nuts. Place frozen rolls on top of nuts. Sprinkle dry butterscotch pudding on top.
Oil or butter casserole dish. Put in raw chicken. Cover with soups. Add the 1/4 cup water. Bake at 350° for 1 to 1 1/2 hours (covered).
Boil ingredients, except popcorn, together until it forms a hard ball stage in cold water. Pour over popcorn. Form into balls.
Mix flour, 1/2 c. confectioners sugar, baking powder, salt and nutmeg in small bowl. Set aside. Combine milk, water, oil and lemon peel in medium saucepan. Heat to rolling boil over medium high heat. Add flour mixture all at once. Beat with wooden spoon until mixture pulls away from sides of pan into a ball. Remove from heat; cool slightly. Add eggs, one at a time, beating after each addition. Heat 2 to 3 inches of oil in deep fryer or large saucepan to 350°. Drop dough by tablespoonfuls into hot oil. Fry 3 or 4 puffs at a time, 4 to 6 minutes, or until golden brown, turning over several times. Drain on paper towels. Sprinkle with confectioners sugar. Makes 32 puffs.
Combine undiluted soup, milk, soy sauce and pepper in 1 1/2 quart casserole. Stir in green beans and 1/2 can of onions. Bake at 350 degrees 25 minutes or until hot. Stir. Top with remaining onions and bake 5 minutes more. Serves 8.
Mix in blender the frozen strawberries, orange juice, bananas and crushed pineapple. Place in punch bowl and add cold pineapple juice and cold 7-Up, approximately 32 ounces. Mix and serve.
Cream butter and sugar until light and fluffy. Beat in egg and vanilla. Crush corn flakes. There should be about 3/4 cup. Blend in flour, salt and 1/4 cup cornflake crumbs. (Reserve remaining 1/2 cup crumbs.) Stir in sunflower nuts. Chill dough thoroughly.
Scald first 3 ingredients together and let cool. Mix all ingredients, should be a little sticky. Let rise (I mix at night and let rise in cold oven overnight). Divide dough in thirds. Roll out dough in rectangle. Spread with melted butter; sprinkle with brown sugar, cinnamon and raisins. Roll jelly roll fashion. Cut into 1 to 1 1/2-inch pieces. Place in loaf pans that have melted butter, brown sugar, raisins and nuts on bottom. Let rise again until double. Bake at 350° until light brown. Remove from pans immediately.
Combine milk, sugar, vanilla and salt; mix well. Slowly stir into eggs. Pour into pie shell and bake at 400° for 20 to 25 minutes or until a fork is slid in and comes out clean.
Mix together and press into bottom of 9 x 13-inch pan. Bake at 350° for 20 minutes.
Wash and cut pot roast into chunks. Emerge into 4 quarts of hot tap water in a large pot. Put on high heat. Add salt, pepper, tenderizer, garlic salt and Worcestershire sauce. Slice and add carrots, chopped onions, cubed potatoes and sliced bell peppers. Let cook on high heat for one (1) hour, add mushrooms, continue to cook on high heat until roast chunks are good and tender. Add flour for gravy, let thicken and brown in pot, let simmer. Approximate cooking time, two (2) hours. Approximately 8 to 10 servings.
Mix cheese, flour and butter to make a dough. Break off small pieces and flatten in hand. Wrap olive in dough and place on baking sheet. Bake until golden brown in 375° to 400° oven for about 12 minutes.
Start ground meat for a few minutes, then add deer meat. Cook until gray, then add spices to meat and let cook into meat. Drain off some grease, if any. Add tomato sauce and 2 cans of water. Let simmer about 1 hour or so.
Have cheese at room temperature in a small mixer bowl. Combine half of the cream cheese and all of the American cheese; beat with electric mixer until blended. Beat in deviled ham, stir in pimento and onion. Chill mixture for 2 or 3 hours. Shape into a ball on a serving plate. Combine remaining cream cheese and the milk; beat smooth. Spread over ham mixture; chill well. Sprinkle with snipped parsley, if desired. Serve with crackers. Makes 1 1/2 cups.
Saute sausage and onion in just a little oil. Add flour, milk, cream, thyme, salt and pepper and bring to a boil. Add sauerkraut and lemon juice. Heat through. Serve immediately. Garnish with dill if desired.
Cook and drain spaghetti noodles. Let cool, mix all other ingredients together. Store in refrigerator, will keep for several days. Serves a large crowd.
Mix well. Pour into greased pan and bake at 350° for 30 to 35 minutes or until light brown.
Cook chicken in a gallon pot until well done. Remove chicken from pot. When cool, remove chicken, cut into pieces and put back in broth. Put stick of butter in. Add bouillon cubes. Bring to a boil, then take biscuits and cut each one into 4 pieces. Drop into boiling broth. When dumplings are done, add cream of chicken soup. Stir well. Salt and pepper to taste.
Melt butter in 9 x 13-inch pan in 350° oven. Mix flour, sugar, baking powder, salt and milk. Pour over melted butter. Spoon fruit filling over mixture. Bake 25 to 30 minutes until golden brown.
Combine sugar, corn syrup, water and cream of tartar; stir until sugar dissolves. Cook, stirring, to very hard ball stage (265°). Remove from heat and add peppermint extract. Divide in 1 portion; add food coloring to 1 part. Pour out on greased platters. When cool enough to handle, pull each part separately. Form in ropes and twist red part around white. Cut in 8-inch lengths and form in the shape of candy canes. Makes 10 canes.
Mix all ingredients over medium heat until firm but not hard. Knead thoroughly and divide into fourths. Add food coloring to make four colors. Store in Ziploc bags.
Mix together in a casserole dish and bake for 1 hour in 350° oven.
Spray 9 x 13-inch pan with Pam. Place chicken in pan. Combine soup and wine and pour over chicken. Cover loosely with foil and bake in oven at 350° for 50 minutes. Remove chicken from oven; top each piece with a slice of cheese. Put back in oven without the foil and bake another 10 minutes until cheese melts.
Sprinkle gelatin over 1/4 cup water in small saucepan. Let stand 1 minute. Add 3 tablespoons sugar and cook over medium heat until gelatin and sugar dissolve, stirring constantly. Remove from heat and let cool.
Preheat oven to 350°. In 3-quart oblong baking dish, combine uncooked rice, condensed cream of celery soup and onion soup mix blended with water. Arrange chicken on soup mixture. Bake 1 to 1 1/4 hours, until chicken is tender and rice is done. Makes 4 servings.
Cream butter and add sugar; cream and add egg yolks (well beaten). Dredge in flour the broken pecans, cut candied cherries and cut pineapple; add to mixture. Add lemon extract. Add 4 1/2 cups flour (sifted) with 1 teaspoon baking powder sifted in. Lastly, add 6 egg whites (well beaten). Mix thoroughly. Bake in a large angel cake pan (well-greased and floured). Place in a 250° oven and bake for 5 hours, with pan of hot water above and below cake pan. This cake will keep indefinitely.
Mix together butter, flour and confectioners sugar and spread into bottom of 13 x 9-inch pan. Bake at 350° for 25 minutes.
Preheat oven to 475°. On shallow plate, combine all ingredients except zucchini and oil; set aside. Slice off ends of zucchini. Cut each lengthwise into quarters, then each quarter into half.
You use Bugles, square cereal, a little bit of round cereal, peanuts and some raisins. Put some kind of sauce on it. I don't know what kind. It's real thin. Then you have to cook it for 5 minutes on 5°. Take it out and eat it. It's not hot, because the sauce kind of cools it. It's kind of a hot party mix. Put it in the middle of the table and whatever you want, you pick it out.
Scald milk and add sugar and salt in right away (helps cool milk). In a large glass, combine yeast, water and sugar. Let set 5 minutes at least.
Mix cornmeal, salt, pepper and lemon pepper. Coat each fillet and place on lightly oiled cookie sheet. Bake at 375° until golden brown, turning once.
Mix all preceding ingredients. Bake in muffin tins filled half full for 25 minutes at 350°. After baking, melt 1/2 cup butter or margarine. Dip cupcake tops in melted butter. Coat with mixture made of 1/2 cup sugar and 1 tablespoon cinnamon.
Mix vanilla pudding, brown sugar and chopped pecans. Set aside. Mix white sugar and cinnamon and set aside. Butter Bundt pan well. Dip rolls in melted butter; roll in cinnamon and sugar mixture and place in pan. Pour rest of butter over rolls. Sprinkle pudding mixture over top. Leave in warm place overnight, lightly covered. Bake at 350° for 25 to 30 minutes. Set pan in the oven overnight to rise.
Put all ingredients in a crock-pot except for half and half and simmer on low, for about 6 to 8 hours. I start this before I go to work in the morning. About 1/2 hour before serving, add half and half.
Defrost dough on countertop overnight. Preheat oven to 350°. Roll out dough on cookie sheet. Open oven and place on oven door to rise for 15 to 20 minutes or until puffy. Return to countertop and cover with cheese slices. Next, cover cheese with pepperoni slices. Roll up dough like you would a jelly roll. Turn open side down and pinch ends to close. Baste with egg white, then sprinkle with sesame seed. Bake at 350° for 30 minutes. Serve slices plain or with your favorite tomato sauce.
Combine all ingredients. Stir until well blended. Heat oil in skillet and add batter to form pancakes. Cook until golden brown and slightly firm. Good with fresh vegetables and dried beans.
Place all ingredients in blender. Cover and process until smooth. Serve immediately in tall glasses. Garnish with fresh mint, if desired. Makes 4 servings.
Boil sugar and water to syrup. Add sliced lemon. While lemon is cooking, core, peel and quarter apples. Add apples to syrup and cook until tender. Good either hot or cold.
Mix all together and pack in a loaf tin or ring mold. Bake 1 hour at 375°.
Cream margarine; add sugars. Add eggs. Stir in flour and soda; add vanilla. Roll into small slender rolls. Wrap in wax paper. Put into freezer. When ready to cook, slice and bake on ungreased cookie sheet at 350°.
Cut or tear cake into small pieces; divide in thirds. Sprinkle strawberry gelatin over one, lime gelatin over one and orange gelatin over one. Toss each lightly to coat cake with gelatin. In 10-inch tube pan, put strawberry cake pieces in bottom; spoon strawberries over. Spread 1/3 of ice cream over. Repeat layers with lime cake pieces, blueberries, ice cream, orange cake pieces, mandarin oranges and ice cream. Freeze until firm. Unmold on a chilled dessert plate. Makes 16 servings.
Put broth and chicken together. Thicken with flour. Add cream cheese and heat until cheese is melted. Pour in baking dish with cooked pot pie bows. Top with buttered bread cubes. Bake at 350° for 45 minutes (covered).
Cream butter and sugar. Add eggs, milk, flour, and soda. Add vanilla, bananas, and nuts. Mix well. Bake at 350 in 9 x 13 inch pan for about 25 to 30 minutes. Don't overcook. Frost when cool.
Bake cake mix as directed on package. Cool completely. Using wooden spoon handle, poke random holes in cake top. Pour pina colada drink mixer over top of cake, filling holes. Spread pineapple over cake top, covering completely. Frost with Cool Whip.
Heat oven to 350°. Grease and flour bottom of 9 x 5-inch loaf pan. Beat egg until light and fluffy. Add sugar and oil; mix well. Blend flour, baking powder, salt and soda. Add flour mixture alternately with orange juice and water. Stir in apricots and nuts. Bake at 350° for 55 to 60 minutes, until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan.
Slice the bread in half lengthwise. Brush each half with flavored olive oil. Top each with grated cheese. Place each half on broiler pan. Broil until golden brown. Slice into servings.
Cream margarine, oil and sugar well. Add eggs, one at a time. Alternate adding flour and milk while beating at a low speed. Add vanilla last. Put a big spoon (commercial type) of batter in iron griddle. Cook only a few minutes at 450°. Do not turn or flip until done, then flip right side up to cool.
Mix in order given. Bake in 450° oven for 30 minutes or until brown. Add more cayenne pepper if you prefer your cornbread hot.
Scramble 2 dozen eggs, 1/4 pound butter and 1/4 milk. Combine 2 cans cream of mushroom soup, wine and chilies together in separate bowl. Layer in a 9 x 13-inch pan, scrambled eggs, soup mixture and cheese. Repeat. Bake at 350° for 1 hour.
Place salad oil in skillet. Heat. Add remaining ingredients. Cover and cook 5 minutes, no longer. Stir once while cooking. Makes 6 servings.
Combine salsa, cumin, salt, pepper and sour cream. Refrigerate. Rinse and drain beans. Add corn and drain. Combine turkey, celery, beans and corn. Place on shredded lettuce. Top with turkey mixture. Serve with tortilla chips and dressing on the side.
In a saucepan combine soup, 1/2 cup milk, onion, celery, carrots, cream cheese, Parmesan cheese and salt. Cook and stir until the cream cheese is melted. Stir in chicken and broccoli. Heat through. Pour into 2-quart baking dish. In a medium bowl, combine the egg, oil, pancake mix and cheese. Spoon over hot chicken mixture. Bake, uncovered, at 375° for 20 to 25 minutes or until golden brown. Yields 6 servings.
Boil and drain squash. Mix all other ingredients. Bake in a 350° oven until done.
Mix together margarine, flour and sugar for crumbs. Mix together molasses, boiling water and soda for pie mixture. Sprinkle half of the crumbs in bottom of 2 pie shells. Pour half of pie mixture in each pie shell. Sprinkle remaining crumbs over the pie mixture. Bake at 375° for 25 to 30 minutes or until top crumbs are brown. Makes 2 pies.
Brown meat; drain grease off. Cook noodles and drain. In a medium size baking dish, layer noodles first, then add a layer of hamburger. Dilute soup (1/2 soup and 1/2 water) and pour over noodles and hamburger. Sprinkle cheese over that, then top with 1/2 can of onions. Repeat the same way again and end up with onions on top. Bake at 325° for about 20 minutes or until cheese melts and starts to turn brown.
Melt butter and chocolate. Blend flour in white sugar. Add milk, vanilla and brown sugar. Stir well. Add slightly beaten eggs. Pour into unbaked pie shells. Bake at 350° for 30 to 35 minutes. Do not overbake.
Sift together flour, cocoa, soda and salt; set aside. In a large mixing bowl, cream together butter, oil and sugar. Beat with electric mixer on medium speed until light and fluffy. Beat in eggs one at a time, beating well after each addition. Blend in vanilla. Add dry ingredients alternately with buttermilk, beating well after each addition. Stir in zucchini. Pour batter into a greased 13 x 9-inch pan. Sprinkle with chocolate chips and walnuts. Bake at 325° for 55 minutes or until cake tests done. Cool before frosting.
Put all ingredients in a jar or bowl. Stir well. Place in refrigerator; wait one week; shake daily. This will keep up to 6 months in refrigerator.
Spray 9 x 13-inch pan with Pam cooking spray. Make both puddings and let stand a few minutes.
Combine flour, soda, salt, baking powder, cinnamon and nuts. Set aside. Beat eggs lightly; add sugar, oil and vanilla. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients; stir only until moist. Bake at 350° for 1 hour in 2 well-greased loaf pans. Cool 10 minutes. Remove from pans.
Preheat oven to 425°. Mix flour, eggs, milk and nutmeg together. Batter will be lumpy. Melt butter in a large frying pan. (I find that an iron frying pan works well). Add batter. Bake 15 to 20 minutes until pancake is nicely brown and puffy. Remove from pan to warm plate and spread with a couple tablespoons of lingonberries; sprinkle with lemon or lime juice over the berries and sprinkle the whole pancake with powdered sugar. Eat! You will think you died and went to heaven!
Mix all ingredients together in a large bowl and allow to sit at least 2 hours refrigerated.
Preheat oven to 350°. Combine butter, brown sugar, sugar, milk, egg and vanilla; beat until light and fluffy. Combine flour, cinnamon, baking soda and salt; add to mixture. Stir in oats and raisins. Drop by teaspoonfuls onto greased cookie sheet. Bake for 12 to 15 minutes; cool on wine rack. Makes 3 dozen.
Cream butter and sugar until light and fluffy. Stir in flour. Chill several hours.
Mix all ingredients together and freeze. Use ice cream freezer or freeze in home refrigerator-freezer. If freezing in home freezer, stir after about 1 hour and again in about 2 more hours. Will make sherbet be more creamy.
Preheat oven to 275° and grease cookie sheets. Sift together brown sugar, flour and salt. Fold in egg white, vanilla and then pecans. Drop by small rounds on greased cookie sheets. Bake 15 to 20 minutes.
Place all ingredients, except cheese, into mixing bowl and beat with a whisk until emulsified. Cut or break cheese into small chunks of varying size. Add to emulsion and combine thoroughly. Store, refrigerated, in glass or plastic container. Yields about 1 3/4 to 2 cups.
Mix thoroughly the cornmeal, flour and salt, then add balance of ingredients without mixing. Grease muffin pans or cornstick pans well and heat. Stir mixture thoroughly and pour into the hot pan. Bake at 450° until done. The bread will be moist and brown on the bottom.
Combine all ingredients and pour into large plastic baggie that seals. Put flank steak into mixture. Seal and marinate in the refrigerator for 6 to 8 hours. Turn several times. Cook on grill to desired doneness.
Cut bacon up into 1/4 to 3/4-inch. Fry and add to beans with drippings. Cut onion up and fry until tender. Mix all together. Bake uncovered at 325° for 1 1/2 to 2 hours.
Brush chicken on all sides with mayonnaise. Place bread crumbs in large plastic bag. Add chicken, one piece at a time. Shake to coat well. Place on rack in broiler pan. Bake in 425° oven 40 to 45 minutes or until golden brown. Makes 4 servings.
Place half of the bread cubes in a buttered 3-quart casserole. Layer with mushrooms, olives and cheeses. Top with remaining bread cubes.
Mix ingredients in order given. Put in greased and floured bread pan. Bake for 1 hour at 350°.
Cook broccoli as directed on box. Drain and add cheese, mayonnaise, eggs, soup and onion. Combine well and pour into a 2-quart casserole dish. Top with bread crumbs. Bake at 350° for 30 minutes.
Clean and boil peppers for 5 minutes; drain. Add oil, sugar and ketchup. Bring to a boil; seal in jars.
Mix all ingredients except tomatoes and lettuce. Hollow out tomatoes and spoon tuna salad inside. Sit tuna tomato on bed of lettuce. Chill and serve.