HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar. Beat in eggs. Put vinegar in milk and add to butter mixture. Sift dry ingredients and add to butter mixture with fruit and nuts. Drop by teaspoon on cookie sheet and bake 15 minutes at 325°.
Heat oven to 425°. Mix ingredients, except strawberries, until a soft dough forms. Spread in ungreased square pan, 8 x 8 x 2-inch or round 8 x 1 1/2-inch pan. Bake for 15 to 20 minutes or until golden brown. Cool 10 minutes. Cut into serving pieces. Put strawberries on top. Serve with Cool Whip.
Brown hamburger and drain grease. Mix corn, onions, soup and garlic powder. Put into bottom of a baking dish. Cook potatoes and place on top of hamburger mix. Place cheese on top and bake at 350° for 20 to 25 minutes.
Brown bacon; remove bacon from pan. Cook peppers, celery and onion in bacon grease. Drain. Cook potatoes in chicken broth until tender. Add bacon, peppers, celery and onion. Puree one package corn in blender. Add puree and other package to potato mixture. Add milk and ham. Sprinkle with parsley flakes and butter.
Soak gelatin in 3/4 cup water for 5 minutes. Dissolve gelatin (after soaking) over hot water in a double boiler or use 2 saucepans. Combine remaining ingredients in a large bowl. Add gelatin; stir well. Pour into mold. Chill 2 hours. Unmold. Delicious served as spread on crackers.
In a skillet, saute onion and green pepper in 1 tablespoon oil until tender. Remove from the heat. Stir in jalapenos; set aside. In a bowl, combine cornmeal, baking powder, salt and baking soda. In another bowl, beat the eggs, milk and remaining oil; stir into the dry ingredients just until blended. Stir in the corn, cheese, green onions, crawfish and reserved jalapeno mixture. Pour into a greased 13x9x2-inch baking pan.
Brown hamburger with onions and garlic. Add soups and refried beans; stir. Add olives, mushrooms, sour cream and salsa.
Line bottom of greased 9x13 pan with 1/2 the bread slices. In a dish combine the meat, onion, celery, peppers, mayonnaise and salt and pepper. Pour over bread. Place remaining bread on top. Beat eggs and milk together and pour over second layer of bread. Cover and refrigerate several hours or overnight. Before baking, pour soup over the top, sprinkle with cheese and paprika. Bake uncovered 1 hour 15 minutes at 350°.
Combine all ingredients in large Dutch oven; bring to boil over medium heat. Reduce heat and simmer, covered, 2 hours, stirring occasionally. Yield: 9 1/2 cups. Can be frozen up to 6 months. Thaw in refrigerator 8 hours, then cook over medium heat until thoroughly heated.
Mix water, fruit juice concentrates and mashed bananas in a large bowl. Blend thoroughly with a whisk. Pour into 8 or 9 (1 pint) containers and freeze. Remove from freezer about 1 hour before serving.
Mix together meat, egg, crumbs and water. Roll into balls. Bake for 20 minutes at 350°. In a saucepan mix ingredients (chili sauce, 1/2 cup grape jelly and 2 tablespoons lemon juice). Heat until bubbly. Add meatballs and simmer 5 to 10 minutes.
Slice sweet potatoes and add salt. Place in a greased casserole dish. Add remaining ingredients. Bake at 350° for 20 to 30 minutes, or until sticky. Cover top with small marshmallows and brown lightly.
Use 13 x 9-inch pan. Crush pretzels in food processor. Add melted butter and 1/2 cup sugar. Bake at 350° for 10 minutes. Cool.
In a 2-quart casserole, stir together soup and milk. Add turkey, cheese and onion; mix well. Stir in uncooked noodles. Pour water over mixture. Top with crumbs. Bake, covered, at 350° for 1 hour. Serves 4.
Mix first 3 ingredients well. Drain and add next 4 ingredients to mixture. Add coconut and pecans; mix thoroughly. Chill overnight.
Drain pineapple, reserving juice. Beat cream cheese until creamy. Gradually add reserved juice; beat until smooth. Prepare Dream Whip according to package directions. Fold in cream cheese, pineapple, sugar, pecans and cherries. Cover. Chill for 3 hours.
Scrape carrots and cut on diagonal, making slices about 1/4-inch thick. Cook in salted water until tender, but still crisp. Drain, reserving 1/4 cup cooking liquid. Mix onion, horseradish, mayonnaise or salad dressing, salt, pepper and carrot liquid. Combine with carrots into buttered casserole. Mix the bread crumbs with the melted butter. Spread over carrots and bake at 375° for 15 to 20 minutes or until bubbly. Serves 6.
Brown hamburger and onions. Mix all together. Bake, covered, 1 hour at 325°. After 1/2 hour, mix and the last 15 minutes sprinkle chow mein noodles on and bake 15 minutes longer (1/2 can chow mein noodles).
In medium bowl, combine cocoa with boiling water, mixing well. Let cool completely. Preheat oven to 350°. Lightly grease and flour 3 (9-inch) pans. Sift flour with soda, salt and baking powder; set aside. In large bowl at high speed, beat butter with sugar, eggs and vanilla until light and fluffy, about 5 minutes. At lower speed, add flour mixture in fourths, alternating with cocoa mixture in thirds, beginning and ending with flour. Do not overbeat. Pour in pans and bake 30 minutes. Cool in pans 10 minutes. Remove from pans and cool.
Dissolve jello in boiling water; cool. Add mayonnaise, applesauce and relish. Use 6-cup mold. Chill until well set.
Dissolve yeast in warm water. Mix dry ingredients. Add melted shortening. Knead and roll out. Shape into rolls and let set for about 30 minutes. Bake at 425° for 12 minutes or until brown. Serve warm with butter or syrup, jam or honey.
Cream shortening and sugar until fluffy. Blend in eggs. Mix cocoa, food coloring and hot coffee together in small bowl. Add to mix. Sift flour, salt and soda together. Add to mixture alternately with milk and vanilla.
Mix dry ingredients. Break egg into 1 cup measure and fill with milk to 1 cup. Beat lightly and add to dry ingredients. Beat together. Let stand for 5 minutes to rise. Drop batter by tablespoon on top of boiling stew or soup. Cover and boil 20 minutes.
Mix cream cheese (softened) with sugar and milk. Using mixer blend very well 2 or 3 minutes. Add vanilla. Then add cool whip and mix well, pour in crust. Top with fresh strawberries.
1. Heat stock in saucepan over medium heat; keep at a low simmer. Heat olive oil in a heavy-bottomed saucepan over medium heat. Add shallots to oil, and cook, stirring, until translucent. Add rice. Cook, stirring, until rice begins to make a clicking sound like glass beads, 3 to 4 minutes.
Mix oats, flour, brown sugar, margarine, cinnamon and nutmeg. Layer in microwavable dish the apples, mixture, apples and mixture. Bake in microwave on High for 15 to 25 minutes.
Boil the potatoes; peel them and put through a sieve or mash while still hot. Add eggs, butter, flour and salt. Knead. Flour the board well. Roll out until 5/8-inch thick. With a small cookie cutter (which should be dipped into flour after each use), cut rounds and fry them in hot oil. Serve with some sauce. Serves 6 to 8.
Drain and reserve juice of pineapple chunks, pear halves, peach halves and apricot halves.
Mix onion and cream cheese and spread on ham; then roll up and cut into pieces. Place toothpicks in each, if desired.
Drain and chop water chestnuts. Drain pineapple and oranges, reserving juices. Add enough water to juices to make 1 1/2 cups. Dissolve Jell-O in hot tea; add juices. Chill until consistency of egg white. Fold in pineapple, oranges and chestnuts. Put in lightly oiled 6-cup mold. Chill until firm and unmold on lettuce. Serves 8.
Mix all ingredients, except peanuts, in a heavy saucepan (1 1/2-quart). Stir and bring to full boil. Lower heat and keep stirring while mixture boils slowly for 3 minutes. Take off heat; stir in all at once the peanuts. Beat until candy starts to thicken. Drop by spoonfuls onto wax paper. Makes about 24 clusters. Pecans may be substituted for peanuts.
Thaw and drain frozen spinach (should be almost dry). Mix with rest of ingredients and refrigerate overnight.
Mix together and bake at 350° for 45 to 50 minutes. Cool, then frost.
Place cottage cheese in blender; blend until smooth. Add soup mix; add enough milk to make dipping consistency.
Cover with water. Put on stove and heat until it changes color. Put in hot jar and seal. When you are ready to use, rinse with cold water and drain. Batter and fry like fresh okra.
Melt margarine and mix with flour, egg and sour cream. Chill for 1 to 1 1/2 hours.
Mix together the cinnamon, sugar and chocolate chips. Beat together the butter and sugar. Add eggs, one at a time. Add dry ingredients. Fold in sour cream. Grease a 13 x 9-inch pan. Put 1/2 of the batter in pan. Sprinkle with 1/2 of the cinnamon, sugar and chocolate chip mixture. Put remaining batter on top, then remaining cinnamon, sugar and chocolate chip mixture on top. Bake at 350° for 1 hour.
Line sides and bottom of spring-form pan with ladyfingers. Combine chocolate bits, sugar and 1/2 cup cold water over low heat. Stir until melted and beat until smooth. Cool slightly and add vanilla. In a large bowl, beat egg yolks slightly. Gradually, add chocolate mixture until thick. Beat 8 egg whites until stiff. Fold beaten egg whites in chocolate mixture with spatula. Spread over first layer of ladyfingers and repeat until mixture is used. Refrigerate 4 hours. Can be made the day before also. This is a rich, delicious dessert, easy to make.
Cut the tenderloin into about 1/2-inch thick slices. Tenderize by making small incisions lengthwise and crosswise. Mix the other ingredients together and apply to the meat, slice by slice. Marinate the beef for 30 minutes and broil both sides on a pre-heated iron grill. It is better to broil quickly on a high heat. Serve with powdered pine nuts on top.
Add enough flour to make dough like a biscuit dough. Use plain flour only. Let this stand overnight. Roll out and make your rolls.
Squeeze as much of the water out of the spinach as possible. Then add the rest of the ingredients and mix well. Chill and serve.
Cream the sugar and oil. Add eggs, one at a time, beating 1 minute between each. Add flour, cinnamon and cloves; blend. Add baby food. Add nuts. Bake at 325° for 25 minutes. Bake in Bundt pan. Sprinkle with powdered sugar while warm.
Mix ingredients while broccoli cooks. Place in oblong 2-quart casserole dish. Crumble crackers and mix with melted margarine and place on top of casserole. Bake at 350° for 30 to 40 minutes.
Preheat oven to 350°. Brown meat with onion and green pepper. Drain any grease. Add tomatoes, chopped (2 cups) and taco mix. Simmer uncovered for 5 minutes. In bowl, combine cottage cheese, 1 cup shredded Cheddar cheese and eggs. In 8 x 12-inch baking dish, arrange 3 tortillas on bottom of sprayed dish. Spoon meat evenly over tortillas. Top with 3 more tortillas, then cheese mixture. Bake covered at 350° for 40 minutes. Remove cover, check that cheese mix is done. Sprinkle with cheese (1/2 cup left) and bake uncovered 5 more minutes until cheese melts. Remove from oven. Let sit 5 minutes. Top with lettuce and tomatoes and serve. Yum! Yum! Easy!
Combine Equal, cornstarch, lemon juice, cinnamon, salt and nutmeg. Sprinkle over apples in large bowl. Toss to coat. Spoon apples into 9-inch unbaked pie shell.
Place contents of one can of tomatoes in blender container; cover and process on medium speed for 30 to 40 seconds, or until smooth. Repeat with each can. In a large saucepan, combine tomatoes with all remaining ingredients except Sweet 'N Low. Simmer, uncovered, until sauce is reduced and thickened, 30 to 40 minutes. Stir in sweetener. One tablespoon has 6 calories.
Soften cheese at room temperature, then add ham. Chill, then roll in balls about size of a teaspoon. In a medium size bowl, place chopped pecans and drop balls into bowl. Shake gently about 6 balls at a time to cover with nuts. Keep refrigerated until time to serve. Serve with snack crackers.
Melt butter. Mix all ingredients together. Drop by teaspoon on wax paper. Let set for 1 hour, then melt 1 bar paraffin and 12 ounces chocolate chips (usually I use two of each). Keep hot while dipping candy.
Cream butter and sugar; add eggs (one at a time). Add flour, alternating with sour cream; beat after each addition. Add soda and salt; beat well, then add flavorings. Pour into a greased and floured tube pan. Bake at 325° for 1 hour and 10 minutes.
Brown beef and mix in taco seasoning; set aside. Mix together biscuit mix and water. On floured board, knead 20 times. Spread dough into greased pizza pan. Spread dough with pizza sauce, then top with meat, then other ingredients in order and end with cheeses. Bake at 450° for 15 to 20 minutes. Pizza is thick.
Preheat oven to 425°. Grease a 1 1/2-quart casserole. In a mixing bowl, combine all ingredients except mayonnaise and egg yolks. Mix well. Turn into casserole. In a small bowl, blend mayonnaise and egg yolks. Spread on crab mixture. Bake in preheated 425° oven for 15 minutes or until golden brown.
Cut angel food cake into 3 layers. Soften ice cream. Chop chocolate patties. Add with nuts to ice cream. Spread between layers of cake. Spread top and sides of cake with whipped cream or Cool Whip. Place in freezer.
Peel and mash avocados; mix with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning. Layer in order: beans, avocados, sour cream, onion, tomatoes, olives and cream cheese.
Combine all ingredients and blend together. Mix at medium speed for 2 or 3 minutes. Pour into greased and floured 9 x 13 inch pan. Bake at 350° for 35 minutes. Frost when cool.
Mix all together. Let stand overnight. Slowly boil for 5 minutes. Pack in jars and seal.
Mix cornstarch and paprika in plastic bag. Put in chicken to coat. Brown chicken in skillet with 1/2 cup oil. Put in roasting pan with drippings. Bake 2 hours at 225°, then put celery, peppers and pineapple on chicken. Cook 1 hour. Mix rest of cornstarch, soy sauce and pineapple juice. Pour over chicken. Cook another hour.
Mix all together. Grease 9 x 13-inch pan and bake at 350° for 25 minutes. Cut while warm.
Mix and bake cake as directed. Let cool completely. Slice sheet cake horizontally (in half). Mix instant pudding and use as filling between layers. Open pie filling and spread on top layer evenly. Spread Cool Whip on top of pie filling. Sprinkle with nuts and add cherries to decorate. Taste resembles "bee sting" cake! Enjoy!
Put cheese between 2 slices of bread. Place in microwave. Set for 20 seconds on High. Take out of microwave. If by chance you cannot chew, you must have pressed 2 minutes. (An extra 0!) Go back to step one and begin again.
Mix well and store in airtight container. Use 1 1/2 to 2 teaspoons of mixture per 8 ounce cup boiling water. Enjoy a cup with a friend.
Combine olive oil, lemon juice, mint, salt, pepper and garlic in a shaker; cover and shake well. Let stand at room temperature for about 30 minutes. Meanwhile, in a medium bowl, combine bulgar wheat and boiling water. Let stand for 20 minutes. Drain well, squeezing out excess water. Add celery, parsley, onions, cucumber and plum tomato. Pour dressing on and toss. Refrigerate for 2 to 4 hours.
Mix all ingredients together using only 1/4 cup tomato sauce. Shape into loaf; brown	in pressure pan to which a small amount of oil has been added. Pour rest of tomato sauce and add 1 1/2 cans of water around meat. Pressure at 10 pounds about 30 minutes.
Mix the first 5 ingredients. Form into ball and refrigerate. Mix the rest of ingredients and pour over ball before serving.
Mix carrots, green pepper and onion; set aside. Mix remaining ingredients and bring to a boil. Pour over carrot mixture and mix well. Let stand in refrigerator 24 hours.
Mix sour cream and brown sugar. Add grapes to mixture until grapes are well covered. Place in covered dish and refrigerate for 24 hours before serving. Serve on lettuce leaf. Great dish for summer luncheon.
Slice potatoes and lay in large frying pan. Add other ingredients on top of potatoes. Put lid on and start on high heat until lid is hot to touch. Turn heat down and cook until potatoes are tender and slightly brown.
Combine pineapple juice, cinnamon candies and grenadine syrup in a medium saucepan. Heat, stirring until candies melt and mixture is hot. Stir in lemon juice. Pour into mugs and serve warm.
Place saucepan filled with tap water on heating element of kitchen stove or Pyrex bowl in microwave oven. Turn heating device on high temperature setting. As water begins to have turbulence, stir occasionally with wooden spoon. Be sure to watch carefully as water level will gradually become lower. Soon after water completely disappears, the saucepan will begin to turn brown. At this point, you have sauteed aqua, more commonly known as burned water. This recipe highly recommended for new brides.
Roll dough out on floured board into an 18 x 6-inch rectangle. Spread the remaining ingredients over dough. Roll up jelly roll style. Transfer to greased cookie sheet and form into a ring. Pinch closed all edges. Mix egg and 1 teaspoon milk and brush on filled bread ring. With a sharp knife make slashes on top of ring, 1 1/2-inches apart. Sprinkle with Parmesan cheese. Cover and let rise 30 minutes. Bake at 350° for 30 minutes. Leftovers may be placed in the fridge and eaten cold.
Cut a large round steak into finger strips, about the size of your baby finger. This is done fastest using kitchen scissors. Dip each piece into a pan containing one beaten egg and a little evaporated milk. Then dip into pan with flour or shake in a paper bag containing flour until coated. Salt and pepper. Fry in oil or bacon drippings until brown and crunchy. Gravy can be made from drippings; serve over rice or potatoes.
Cook macaroni and cheese as directed adding a little extra milk. Saute onions, green pepper in 2 to 3 tablespoons butter and add to macaroni. Also add tuna, soup and mushrooms. Cook until hot. May be cooked in microwave.
Mix the curd cheese, sour cream, lemon rind, egg and milk-enough to make a batter. Dissolve the yeast in warm milk and add to the batter . Add raisins. With floured hands, form little kroketts (balls) and let them rest a while. Deep fry until golden brown and sprinkle with powdered sugar.
Brown beef in a skillet; drain off excess fat. Put in a greased 2-quart casserole dish. Sprinkle with rice and onion soup mix. Combine mushroom soup and boiling water. Pour over rice. Bake uncovered at 350° for 1 hour or until rice is tender. Sprinkle with onion tops. Makes 4 servings.
Blend baking mix, sugar and salt in saucepan. Stir in vinegar and water. Cook, stirring constantly, over medium heat, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in vanilla and butter. Let cool.
In large kettle, cook celery and onion in margarine unti tender; stir in flour until smooth. Gradually add water, then bouillon, pepper and vegetables; bring to a boil. Reduce heat; cover and simmer 15 minutes. Add milk and cheese. Cook and stir until cheese melts and soup is hot (do not boil). Refrigerate leftovers.
Combine cheese, onions, Worcestershire sauce, milk and 1/2 of chopped beef. Mix well and roll into ball, then roll in rest of chopped beef. Chill and serve.
Beat until stiff. Bake in 350° oven until brown, 8 to 10 minutes.
Combine ingredients; mix well. Drop by rounded teaspoonfuls onto cookie sheets. Bake at 350° for 8 to 10 minutes.
Cover bottom of greased baking dish with half of the noodles, then a layer of chicken, then celery and onions. Use entire amount of chicken, onions and celery. Pour chicken soup, thinned with milk, over this. Cover with remaining noodles and cashew nuts. Bake at 350° for 40 minutes.
Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, soda and salt in separate bowl. Mix together sour cream and chopped peaches. Fold dry ingredients into creamed mixture alternately with sour cream and peaches, beginning and ending with dry ingredients. Stir in vanilla and almond extract. Pour batter into greased and floured 10-inch tube pan and bake for 75 to 80 minutes at 350° or until cake tastes done.
Cream sugar and shortening. Add egg and beat. Add flour with spices and salt. Mix. Add applesauce, then fruit and nuts. Mix 1 teaspoon soda with 2 tablespoons boiling water. Add to batter and stir. Makes 2 dozen medium sized cupcakes. Bake at 350° for 20 to 25 minutes.
Brown hamburger and onion; add flour and salt and pepper to taste. Boil spaghetti. Mix and pour into casserole. Bake at 300° about 1 hour.
Crust: Mix graham cracker crumbs, sugar and melted margarine together and press into 8-inch square pan. Bake 10 minutes at 350°. Cool.
Rinse lentils well. Saute vegetables in butter about 5 minutes, then add lentils, stock and seasonings. Cook slowly for an hour or until lentils are done. Add tomato paste and it's ready to serve. Garnish each soup bowl serving with some minced green onions.
Combine all ingredients. Spoon into lightly greased 9-inch quiche dish. Bake at 350° for 20 minutes or until bubbly. Serve with crackers. Yields 2 cups.
Combine all ingredients. Bake in casserole dish at 350° for 30 minutes.
Mix sugar, flour and baking powder. Add milk and peaches. Spread in well-greased 8 x 8-inch pan.
Combine cream cheese, pineapple, onion and seasoned salt. Mix well, add 1 cup of pecans. Shape into ball and roll in remaining pecans. Serve with assorted crackers. Great!
Heat oven to 400°. Grease bottoms only of 12 muffin cups. Lightly spoon flour into measuring cups; level off. In medium bowl, combine flour, corn	meal, sugar, baking powder and salt. Mix well. Stir in	bacon and corn. In small bowl, combine milk, oil and egg. Blend well. Add liquid ingredients to dry ingredients until	dry ingredients are moistened. Fill prepared muffin cups 3/4 full. Bake for 18 to 23 minutes (or until golden brown). Cool 1 minute. Remove from pan. Serve warm.
Soak poppy seed in milk overnight. Cream butter and sugar. Add poppy seed and milk, then flour and vanilla last. Beat 3 minutes and fold in stiffly beaten egg whites. Bake in 3 layers in a 375° oven for 25 to 30 minutes.
In a bowl, combine sugar and flour. In saucepan, mix butter, cocoa, water and bring to a boil. Pour over dry ingredients and mix well. Add the remaining ingredients and mix with electric mixer. Pour into greased and floured jelly pan.
Mix all together. Bake in a large pan (approximately 9 x 13-inch) in a 350° oven for approximately 40 minutes.
Separate eggs. Beat egg whites and salt until stiff. Beat egg yolks, water, sugar, vanilla and flour until a good sponge forms (about 4 minutes at medium speed). Fold in whites at low speed. Bake in an ungreased tube pan at 350° for 50 minutes. Invert pan about 20 minutes before removing cake. Cover with powdered sugar.
Cream shortening and sugar together. Add slightly beaten egg. Add sifted dry ingredients alternately with milk. Add cranberries last. Bake in greased 8 x 8-inch pan for 40 minutes at 350°. For a double recipe, use 9 x 13-inch pan.
Melt all of chocolate chips and stick of oleo in a double boiler; cool. Pour over marshmallows. Add nuts and mix. Sprinkle coconut onto 3 sheets of wax paper. Shape and roll into logs. Refrigerate at least 2 hours. Cut into slices and serve.
Shell shrimp and set aside. Cut sausage into bite-sized pieces and saute until nearly done. Pour off fat. Add sausage to simmering chicken stock. Make a roux, slowly browning flour in butter. Add some of stock to roux and stir, then add this back to stockpot to thicken it slightly. Add salt, file powder and more spices if necessary. Add shrimp to stock mixture and cook until pink (3 to 5 minutes). Cook grits a bit dry. Remove from heat and fold in whipped cream. Pour shrimp and sausage mixture over grits in warmed bowls. Serve with salad and French bread.
Crush 20 Oreo cookies and place in 9 x 13-inch pan. Melt margarine and chocolate. Keep on low heat and add eggs. Stir until thick. Add powdered sugar (on heat) and beat well by hand. Pour mixture on cookies and freeze at least one hour. Soften ice cream. Stir in creme de menthe. Pour over chocolate layer. Crush 5 more cookies. Sprinkle on top and freeze overnight (at least).
Beat oil, sugar, eggs and vanilla together and add remaining ingredients. Grease and flour 3 one-pound coffee cans and fill about 3/4 full. Bake at 350° for about 1 hour. Cool; replace plastic lids on cans and freeze.