HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, oil and butter together. Add other ingredients in their respective order. The flour, salt and soda should be sifted together. Bake 1 hour and 15 minutes at 300° in a regular size loaf pan (greased and floured). Yields 1 large loaf.
Cream oil, sugar and eggs for 10 minutes. Add rest of ingredients. Bake at 350° for 35 to 40 minutes.
Mix first 3 ingredients. Add eggs, vanilla, nutmeg and orange rind. Beat until fluffy. Add 2 cups flour, then buttermilk, then 2 cups flour. Chill several hours or overnight. Roll out to about 1/2 inch thickness. Cut in 3-inch rounds and sprinkle with granulated sugar and dot with a raisin. Bake at 350° for 12 minutes.
Place apples in greased pie plate; cover with cinnamon and sugar. Mix eggs, sugar, flour, shortening and vanilla in a bowl, then pour over apples. Sprinkle with cinnamon and sugar again. Bake at 375° for 45 minutes.
Drain pineapple. Mix all ingredients together and chill for at least 2 hours, then serve. Crushed nuts are optional.
Boil raisins and water for 5 minutes. Add the soda; stir. Do not drain off water, as that is your liquid. Let cool. Cream shortening. Beat in eggs. Add 1 cup flour with baking powder, salt, cinnamon and nutmeg, then add remaining 3 cups flour, vanilla and nuts. To the dough, add a pinch of cloves and a pinch of allspice. Add the dates, candied cherries and pineapple. Mix fruit with another 1/2 cup flour; mix well. Drop by spoonfuls onto a greased baking sheet. Bake in a 275° oven for 25 minutes. Makes 10 dozen.
Mix all ingredients with a spoon. Pour 1/2 of the batter into a 9 x 13-inch pan. Mix 1/2 cup granulated sugar, 3 teaspoons cinnamon and chopped nuts, if desired. Sprinkle 1/2 of the mixture over the batter. Pour the other half of the batter over this. Sprinkle other half and swirl with a knife. Bake at 325° for 35 minutes.
Arrange bread cubes in greased 7 1/2 x 11 1/2-inch baking dish. Top with sausage and cheese. Combine milk, egg, salt and mustard. Pour over other. Refrigerate 12 hours. Bake for 35 minutes at 350°.
Combine chicken stock and soup in a large pan over medium heat, stirring until well blended. Slowly add whipping cream and sour cream; stir well. Add chicken, chillies and jalapenos. Cook over low heat for 30 minutes.
In 9 x 13-inch ungreased cake pan, empty crushed pineapple and juice. Spread evenly over bottom of pan. Add cherry pie filling. Spread dry cake mix over top of cherries. Cut butter over top and bake 45 minutes at 350°.
Preheat oven to 350°. Combine margarine, sugar and egg in large bowl; beat until creamy. Add remaining ingredients; mix well. Drop by teaspoon onto greased cookie sheet. Bake for 12 to 15 minutes. Cookies will appear uncooked when first removed from oven. Yields 3 dozen.
Brown turkey, add onion and pepper. Add other ingredients. Simmer 10 minutes or until desired temp.
Cook and serve pudding mix with milk as directed on package. Add vanilla, butter, and raisins if desired. Serve with Dream Whip.
Mix all together and pour in a well-greased pan. Bake at 350° for 30 to 40 minutes, or until cake rises, then flops. Very good!
Mix all ingredients together. Make into two small balls, then roll in finely chopped pecans or place on a large platter and serve with crackers, surrounding it with fresh parsley sprigs.
In a large bowl combine eggs, milk and bread crumbs. In a large skillet heat 1 tablespoon of butter. Saute onions until soft, about 5 minutes. Lift out with slotted spoon. Add to bread crumbs, along with meat, 1 1/2 teaspoons salt, allspice, nutmeg and cardamom. Mix well. Refrigerate, covered, for 1 hour. Shape into meatballs, about 1-inch diameter. Preheat oven to 325°.
Brown the pork and beef or veal in small amount of oil. Season and put in large roaster or kettle. Add the celery, cream of chicken soup, 2 cans water and the dry onion soup mix. Cook in oven at 300° for 2 1/2 to 3 hours. Add the dry noodles, cooked in consomme and water. Add the mushrooms. Cook until well blended. Serves 12.
Mix fat and sugar in a large bowl. Add egg and beat well. Add rest of ingredients and mix well. Drop dough from a teaspoon on a greased baking pan. Bake at 350° (moderate oven) about 15 minutes, until lightly browned. Makes about 3 dozen cookies.
Split ladyfingers in two (or split sponge cake in two and cut one layer in sections the size of ladyfingers (12 sections). Arrange in single layer in bottom of square glass baking dish, 9 x 9 x 1 1/2 inch. Make jello as instructed on box. Pour over the ladyfingers. Allow to set.
In a blender container or food processor bowl, place tomatoes, chili peppers, onion, garlic and hot pepper sauce, if desired. Cover and blend or process about 5 seconds or until combined, but still chunky. Serve at room temperature or transfer to a small saucepan and heat just until warm. Yield: 1 1/2 cups.
Mix all ingredients and pour batter in greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 50 minutes.
Cut ribs in serving pieces. Combine sugar, cornstarch and salt; stir in vinegar, catsup, undrained pineapple and soy sauce. Cook until slightly thickened, about 5 minutes, stirring constantly. Arrange ribs in roasting pan. Cover with pineapple mixture. Cover tightly with aluminum foil and bake 2 hours at 325°.
Dissolve yeast in 1/4 cup warm water; let stand 5 minutes. Heat 2 cups water, sugar and shortening in a saucepan until shortening melts. Cool to 105° to 115°. Add yeast mixture, eggs, salt and 1 cup flour, mixing well. Gradually stir in remaining flour (dough will be soft). Place dough in a well-greased bowl, turning to grease top. Cover; let rise in a warm place (85°) free from drafts, 1 hour or until doubled in bulk.
Combine soup and milk and add cauliflower, bread cubes, ham, celery and chopped pimento. Mix together and put in casserole. Top with shredded sharp Cheddar cheese. Bake at 350° for 1/2 hour. Serves 6.
Beat together eggs, sour cream, water and oil in large bowl until thoroughly mixed. Add cake mix and pudding mix. Pour into buttered Bundt pan and bake at 350° for 1 hour. When cool, sift powdered sugar on top.
Sift the dry ingredients together 3 times. Mix the flour mixture with water and beat thoroughly. Then add Wesson oil and yolks of eggs. Mix well. Beat egg whites very stiff, fold into batter and then add baking powder.
Mix well. Spread over crust immediately. Return to oven and bake 25 minutes at 325°. Sprinkle with powdered sugar. Cool. Cut into small squares or bars.
Mix in order given (can use blender). Spoon in small amounts on hot (380° to 400°) buttered griddle. For larger cakes, tip and turn griddle so batter runs all over pan. Add extra butter or margarine on pan as needed.
Saute cut up squash and onion in oil until tender, but still firm. Add corn and picante sauce. Heat until hot. Pour into serving bowl; add cheese to the top. Serve.
Cut beef roast into 1/2-inch cubes. Place cubes in skillet with 3 tablespoons of butter or margarine until brown. Add the beef seasoning and Open Pit barbecue sauce while browning your meat. Once meat is browned, place in a crock-pot with water, potatoes, carrots and celery. Cook on High for 6 to 8 hours. Add mushrooms and tortellini the last 40 minutes of cooking time.
Mix dry ingredients. Cut in shortening and mix well. Dissolve yeast in warm water. Add milk and yeast. Knead slightly, then cover and refrigerate at least 1 hour before using. Use as needed. You may keep dough covered in refrigerator for up to 6 weeks.
Melt butterscotch morsels and peanut butter in large microwaveable bowl on Medium (50%) for 7 to 10 minutes. Stir in flakes until all are well coated. Drop by spoonfuls onto wax paper. Let set until hard.
Sift the flour, salt and baking powder. Add the sugar and mix to a stiff dough with the cream. Roll very thin and cut out with biscuit cutter. Bake in hot oven on greased cookie sheet.
Mix and let set few minutes. If thinner pancakes are desired, add more milk. We find the thinner, the better. Make pan hot, 380° or more. Serve with real maple syrup. Makes 8 pancakes.
In saucepan, combine sugar, cocoa and salt. Blend in water, stirring until cocoa is dissolved. Add milk; bring to boiling. Boil gently 3 to 4 minutes until sauce thickens, constantly stirring. Remove from heat; stir in butter and vanilla. Makes 1 cup sauce. Serve warm or cold. Delicious over pound cake and/or ice cream.
Pour all ingredients into blender. Blend 20 seconds. Pour into 10-inch greased pie pan. Sprinkle with nutmeg. Bake at 325° if glass pan, 350° if metal, for 45 to 60 minutes or until knife comes out clean. This recipe will serve 5 people.
Preheat oven to 350° F. In a non-stick 12-inch skillet, heat 1 tsp. olive oil over medium high heat until hot. Add salmon rounded side down and cook until lightly browned, about 2 minutes. Transfer salmon to 13 x 9-inch glass baking dish and sprinkle with salt and pepper. In the same skillet, add remaining 1 tsp. oil, cook onion over medium heat 5 minutes or until tender. Add capers, vinegar and sugar and cook 2 minutes stirring constantly. Spoon caper mixture over salmon, cover with foil and place in the oven. Bake 12 to 15 minutes or until salmon flakes easily. Serves 4.
Mix creamer, flour, salt, paprika, garlic powder, pepper and onion. Put 1 cup potatoes in 2-quart casserole. Cover with 1/3 of the nondairy creamer mixture and dot with 1/3 of the butter. Repeat. Pour boiling water over potatoes. Bake at 350° for 1 to 1 1/2 hours until potatoes are tender.
Mix all ingredients together. Butter small casserole dish. Pour into dish and sprinkle with Parmesan cheese. Bake at 350° for 20 minutes.
After melting margarine in microwave, add next six ingredients. Mix well. Pour into two unbaked pie shells. Bake at 350 degrees for exactly 30 minutes. Serve warm with vanilla ice cream.
Toss cooked macaroni and 2 tablespoons oil well. Add all remaining ingredients, mixing well. Pour all ingredients into lightly greased crock-pot. Cover and cook on low for 3 to 5 hours. Stir occasionally.
Heat white chocolate over low heat until just melted. Do not boil. Remove from heat. Add remaining ingredients and stir. Drop on wax paper and let harden. Enjoy!
While fettuccine cooks, place next 7 ingredients, in order given, in a food processor with steel blade. Quickly turn machine on and off until mixture combines. With motor running, add oil in a thin stream. Add cheese and butter, blending until mixture has a uniform consistency. Add approximately 1/4 cup warm water to pesto to thin slightly and spoon over pasta.
Wash zucchini and cut off ends. Boil in salted water for 10 minutes. Cool and scoop out zucchini insides. Saute onions, add meat and mushrooms and seasonings. Brown mixture, drain off fat. Remove from heat. Add zucchini insides and 2 to 3 ounces of Parmesan cheese. Fill the zucchini shells with this mixture. Put in baking dish or pan. Bake at 350° for 20 to 30 minutes. Can be cheese of your choice to top, if desired.
Cut up vegetables. Add water to cover and cook for 1 hour. Add 1 gallon cut up tomatoes and simmer for 1 hour. Fill jars and seal. When serving, cook a soup bone or boil ribs and add a jar of vegetables and cooked noodles.
While mixing cake, substitute 4 egg whites instead of whole eggs or use egg substitute. Substitute equivalent applesauce instead of oil. Follow baking directions as on package.
Marinade chicken 1 hour with Dales and water. Salt with season salt before grilling. Cook chicken on grill till done. Before removing, brush chicken with 1/2 glaze and 1/2 honey mix. Leave on grill for an additional 10 minutes after brushing.
Shred potatoes. Mix all ingredients well. In skillet, heat 1/4-inch oil over medium heat. Drop batter by 1/3 cup in hot oil. Flatten to form pancake. Fry until golden brown on both sides; drain on paper towel. Makes 6 servings.
Lightly oil or spray a 12 cup Bundt pan. Preheat oven to 350°. In large mixing bowl, combine the cake mix and lemon pudding.
Put crackers on cookie sheet. Sprinkle cheese on crackers and place pepperoni on top. Cook just long enough for the cheese to begin to melt.
Beat eggs; add brown sugar and vanilla. Beat until well blended. Blend in sifted dry ingredients. Mix and add nuts. Pour into 10 x 12-inch flat, well-greased pan. Bake at 350° for 18 to 20 minutes. Allow to cool and cut in squares.
Put chicken, pineapple, celery, pecans and 1/2 sour cream mixture in pie crust and top with other half sour cream mix. Add 1 cup grated cheese and a sprinkle of chopped olives. Refrigerate overnight. Bake until bubbly at 350°, for 20 to 30 minutes.
Combine all ingredients except noodles and buttered crumbs. Alternate layers in greased 2-quart baking dish with noodles. Top with buttered crumbs. Bake until heated through at 375°, 30 to 40 minutes. Makes 6 to 8 servings.
Mix dressing, preserves and soup. Pour over chicken and marinate overnight. Pour off marinade and reserve half. Bake wings at 350° for 30 minutes. Drain. Pour reserved marinade over wings and bake additional 30 minutes. Serve hot.
In a 9 x 13-inch pan, place chicken breasts. Mix soup, chilies and mushroom pieces. Spread over chicken breasts. Cover with Saran Wrap then aluminum foil. Bake 45 to 50 minutes at 350°. Uncover and sprinkle with grated cheese. Serve with chicken rice or egg noodles, green vegetable and warm flour tortillas.
Beat egg. Stir in milk, blueberries and oil.	Pour in dry ingredients all at once	and stir just until flour is moistened (batter will be lumpy). Fill greased or paper lined muffin cups about 3/4 full. Bake about 20 minutes at 400° or until golden brown. Remove from	pan immediately. Makes 1 dozen muffins.
Cream together the cream cheese and butter or margarine. Then add powdered sugar, crushed pineapple and vanilla. Put icing on cake and sprinkle with coconut.
Blend all ingredients together. Keep in a tight lid container. Place 3 to 4 teaspoons of powdered mix in an 8-ounce cup of hot water. Enjoy!
Combine first 4 ingredients and boil 1 minute. Add remaining ingredients. Cool and beat. Drop by teaspoon on waxed paper.
Press coarsely ground pepper into meaty side of chicken breasts. Combine remaining ingredients and brush on chicken. Brill chicken over medium coals for 8 to 10 minutes on each side, basting frequently with remaining butter mixture. May be baked in 400° oven for 30 minutes or until done.
Stir together flour and salt in bowl. Blend egg and milk. Stir into flour mixture. Place half the dough in 1-quart strainer. Hold over soup kettle of boiling water. With rubber spatula, press dough through strainer to form spatzle. Repeat with remaining dough. Cook and stir 5 minutes. Drain. Melt 4 tablespoons of margarine and mix in spatzles.
Combine first 5 ingredients. Spoon into pie crust. Cover with remaining pie crust. Crimp edges. Cut slits into top crust and brush with egg. Bake at 375° for 40 minutes. Cool 10 minutes.
Combine all ingredients except stuffing mix. Spread in 9 x 13-inch baking dish. Top with stuffing mix. Bake at 350° for 1 hour.
Drain last 4 ingredients. Combine first 6 ingredients in saucepan. Bring to boil. Cool. Combine vegetables. Stir in vegetable mixture. Cover and place in refrigerator. Stir occasionally. Let stand 12 hours.
Mix well. Spray pan with Pam or unsalted shortening. I use iron skillet. Bake at 450° to 500° until brown and firm.
Leave root and 1-inch of stem on beets. Scrub well with vegetable brush. Place beets in saucepan and add enough water to cover. Bring to boil. Cover and cook 35 to 40 minutes or until tender; drain. Pour cold water over beets and drain again. Let cool. Trim off beet stem and roots and rub off skins.
Mix pretzels, butter or oleo and 3 tablespoons sugar together; press into a pan. Press up on sides a little. Combine and bake 10 minutes in a 9 x 13-inch pan at 350°.
Brown ground beef. Saute onions with beef. Drain. Mix eggs in separate bowl. Add salt and pepper, if desired. Mix eggs and ground beef together. Pour into pie shell. Add milk and cheeses. Top with bacon. Cook on 400° for 30 to 45 minutes. Add cheese to top. Enjoy!
In 1-quart pan, melt butter. Saute onions until tender. Blend in sugar, salt, chili powder and mustard. Stir in pineapple juice, lemon juice, catsup and chili, soy and A.1. sauces. Heat to boiling, lower heat and simmer 30 minutes.
Mix it all together and drink it with a medium diet Coke. I like diet Coke.
Mix all ingredients in 1/2 to 2-quart casserole. Bake in 375° oven, stirring occasionally, 40 to 45 minutes.
Cream together sugar and oil. Add remaining ingredients. Mix well. Pour batter into three 9-inch prepared cake pans. Bake at 350° for 30 minutes.
Mix yolks and milk, then add lime juice. Pour into crust. Bake at 325° for 30 minutes. Add the topping. Easy and delicious.
Oven 350°, drain corn. Put in casserole dish. Pour in whipping cream. Stir in flour. Cut butter in small pieces and put on top of mixture. Bake 45 minutes.
Saute okra in oleo until tender, adding remaining ingredients and simmer, covered, for 10 minutes.
Combine scalded milk, sugar and salt. Stir until sugar is dissolved. Very gradually add milk mixture to eggs stirring until well blended. Add extract. Pour mixture into unbaked pie shell. Sprinkle with nutmeg. Bake on center shelf of preheated oven at 450° for 5 minutes. Reduce heat to 425° and bake 10 to 20 minutes or until center is firm. For a change, coconut may be sprinkled over crust before filling is added.
Preheat oven to 350° and butter a 2-quart baking dish. Bring milk and water to boil. Add grits, stirring. Simmer until grits are done, 2 to 5 minutes. Add remaining ingredients, but remove pan from heat first. Pour into buttered dish and bake for 30 to 40 minutes, until top is lightly browned.
Mix well. Pour over rhubarb and strawberries. Bake at 350° for 30 to 40 minutes.
Combine in bowl; cook in a microwave for 2 minutes. When finished, stir and cover for 4 to 5 minutes.
Mix pie filling according to package directions. Spread on next. Then top with Cool Whip and pecan chips.
Cook onion and garlic in oil in a medium skillet over medium heat until golden. Stir in tomatoes, tomato liquid, honey, lemon rind and cumin. Simmer for 10 to 15 minutes. Stir in lemon juice and season with salt, pepper and cayenne to taste.
Preheat oven to 350°. Drain pineapple. Melt margarine in cast iron skillet (9 or 10 inch). Remove from heat, add brown sugar and stir until blended. Arrange pineapple slices in skillet. Place 1 cherry in center of each slice. Spread prepared cake mix evenly over pineapple. Bake about 30 to 35 minutes or until cake springs back when touched. Let stand in skillet 10 minutes. Invert onto serving plate.
Mix and shape into balls. Bake at 350° for 8 to 11 minutes.
In a small bowl, thoroughly blend all ingredients except chicken. Arrange chicken in a single layer in a shallow pan, skin side up. Pour dressing over chicken and marinate overnight. Bake, uncovered, in 350° oven for 1 1/2 hours, basting every half hour. May be frozen and reheated. Serves 4 to 6.
Beat margarine; add sugar and beat until fluffy. Add eggs; beat again. Add vanilla, baking powder and salt. Beat until blended. Fold in milk, alternating with flour. Fold in berries. Scoop batter into muffin cups. Sprinkle with cinnamon sugar (or nutmeg sugar) and bake at 375° until golden for 25 to 30 minutes. Cool before removing.
Cook beans and drain. Brown meat and onion; add tomato sauce, water, sugar and seasonings. Combine beans and meat mixture. Pour into casserole dish. Bake at 350° until thoroughly heated. Yields 6 servings.
Mix rice, chicken and green beans. Add mayonnaise and soup. Top with can of onion rings.
Make Sauce: Combine chili sauce, ketchup and horseradish to taste, at least 1 tablespoon. Keep adding horseradish until you get the right amount of "zip!" Add juice from about 1/6 lemon. Mix thoroughly and chill for several hours. Mince celery and green onion. Store separately in the refrigerator to crisp. When ready to serve, fill cocktail glasses or wine glasses with bay shrimp. (The amount of shrimp you will need will depend on the size of your serving glass.) Sprinkle shrimp with a little celery and green onion. Top with cocktail sauce. Add a squeeze of lemon and garnish with lemon wedge. Offer extra sauce at table. Omit celery and onion to use as a dip for large (peel and eat type) shrimp.
Melt margarine in skillet; add onion and saute. Put uncooked rice into a greased 1 1/2-quart casserole. Pour consomme and bouillon over rice; stir in onion and margarine. Bake, covered, at 350° for 30 minutes. Uncover and bake 10 minutes more.
Mix mayonnaise and sour cream together. Add remaining ingredients. Mix and let refrigerate 24 hours. Serve with fresh vegetables.
Arrange chicken in 11 x 7 x 1 1/2-inch rectangular dish. Shake remaining ingredients in tightly covered container; pour over chicken. Turn chicken to coat well. Cover and refrigerate at least 3 hours.
Look up the phone number of your favorite restaurant in the phone book. Pick up the receiver of your telephone and dial the phone number. If they answer, I'm sure they will accommodate you.
Heat oven to 450°. Stir water into Bisquick to make a soft dough. Gently smooth dough into ball on floured cloth-covered board; knead 5 times. Roll 1/4-inch thick. Spread half soft butter over half the dough; fold over and spread remaining butter over other half of dough. Fold in half; roll 1/2-inch thick. Cut with a floured 2-inch cutter. Place 2 biscuits, cut side up, in each ungreased muffin cup. Bake about 10 minutes. Makes 8 to 9 biscuits.
Brown ground beef. Add chopped onion and cook until tender. Drain beef and onion well. Add rest of ingredients and let simmer 45 minutes to 1 hour. This can be served over rice to make it go farther, but it does make a large pan full.
Beat shortening, sugar, eggs and vanilla until soft. Gradually add flour and oats. Stir in raisins and pecans. Drop by spoon. Cook 8 to 10 to 12 minutes at 325°, until golden brown.
Beat egg; add corn, seasonings, flour and milk. Bake at 300° for one hour. Serves 6 to 8.
Cook first 3 ingredients for 8 minutes. Remove from heat and add peanut butter bits and marshmallow cream. Beat this until smooth and thick. Pour into an 8 x 8 greased baking dish. Let cool before cutting.
Dissolve jello in 1 cup of hot water. Add pineapple, bananas, nuts and strawberries. Pour half of mixture in pan and congeal until firm. Cover with sour cream. Put other half of mixture on top. Chill.
Mix all ingredients together. Pour into 2 greased loaf pans. Let sit for 20 minutes. Bake at 350° for 1 hour. Cool slightly and remove from pan.
Beat together oil, sugar and eggs. Mix flour, baking soda, salt and cinnamon together. Add to sugar and egg mixture and beat. Add vanilla; mix grated carrots, walnuts, flaked coconut and crushed pineapple. Add to mixture; blend well. Pour batter in a greased and floured Bundt pan. Bake at 350° for 1 hour or until tester comes clean. Cool on cake rack. Remove from pan.
Pour 1 cup boiling water over dates. Stir in soda to remaining 1/2 cup water. Mix soda water, dates and flour and nuts together. Cream sugar, eggs, butter, salt and vanilla and add to previous ingredients. Put in 2 greased loaf pans and bake at 325° for about 1 hour (check with toothpick in middle). Take out of pans immediately. Cool. Serve with cream cheese mixed with 1 tablespoon of raspberry jam as spread.
Brown the pork chops and set aside. Combine all other ingredients, reserving 1/2 c. cheese and half of the onion rings. Spoon into a 9 x 13 inch baking pan. Arrange pork chops on top of the potato mixture and cover. Bake at 350° for 40 minutes. Top with remaining cheese and onion rings and bake uncovered 5 more minutes. Serves 4-6.
Line bottom of a 9 x 11 inch pan with wax paper. Mix pumpkin, milk, sugar, cinnamon and eggs; mix well and pour into bottom of prepared pan. sprinkle dry cake mix over pumpkin mixture, covering completely. Put nuts evenly over dry mixture. Pour butter over all and bake at 350° for 50-60 minutes. Invert onto tray. Remove wax paper. Make sure crisp is cool before frosting.
In a medium mixing bowl, stir together the crushed graham crackers and 1/4 cup sugar. Stir in 1/4 cup melted butter. Press the mixture into the bottom and 2 inches up the sides of a 10-inch spring-form pan. Set aside.
Combine all ingredients and beat 10 minutes. Pour into a greased tube pan. Bake at 350° for 1 hour.