HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter and blend with sugar. Add egg and beat vigorously. Sift flour; measure and add baking powder and salt. Sift again. Add dry ingredients to egg and sugar mixture and mix together well. Add chopped nuts and vanilla. Spread dough in a greased 8 x 8-inch pan. Bake at 350° for 30 minutes. Cut into squares or bars while warm. Makes 18 to 20 squares.
Mix all ingredients but water cress and endive, refrigerate for 2 to 4 hours. Arrange on bed of water cress and endive mixture. Serves 4.
Mix all ingredients. Chill, then roll out. Cut. Place on greased cookie sheet for 10 minutes at 250°.
Combine all ingredients except chives in food processor or blender and mix until smooth. Chill thoroughly. Sprinkle with chives just before serving.
Grease and flour bottoms of 2 (9 x 1 1/2-inch) round cake pans. In medium bowl, stir flour, cocoa, baking soda and baking powder; set aside. In large bowl with mixer at high speed, beat eggs, sugar and vanilla, scraping bowl occasionally, three minutes or until smooth and creamy. Reduce speed to low. Beat in mayonnaise until blended. Add flour mixture in 4 additions alternately with water. Pour into prepared pans. Bake in 350° oven 30 to 35 minutes or until cake tester comes out clean. Cool in pans for 10 minutes. Fill and frost as desired. Makes one (1) 9-inch high layer cake.
Bake German chocolate cake mix. Mix together Eagle Brand milk and ice cream topping. Punch holes in cake. Let milk topping soak in. Let cool. Refrigerate 24 hours. Top with Cool Whip. Crumble up Heath bars on top of Cool Whip.
Drain squash and mash. Add all ingredients and mix thoroughly. Pour into greased 1-quart dish and bake at 375° for about 40 minutes. Makes 4 servings.
Wash mushrooms and drain. Put all other ingredients in saucepan. Mix to blend. Heat to boiling. Add mushrooms. Cover and boil for 5 minutes. Leave covered until cool. Refrigerate overnight. Enjoy!
Heat cornmeal and milk over medium heat until thick and dry, stirring frequently for about 3 minutes. Spoon cornmeal mixture into a bowl. Add the remaining milk, butter and eggs and beat until smooth. Stir in salt and baking powder (eliminate if you use a yellow corn bread mix). Add red chilies, if used. Stir in cheese and bacon and pour into a casserole dish or cake pan. Bake at 325° for about 35 minutes or until brown.
Scald milk. Pour over sugar, shortening and salt in mixing bowl. Cool to lukewarm. Soften yeast in lukewarm water; add beaten egg and mix well; add to milk mixture. Add about 1/2 the flour; beat thoroughly. Add remaining flour; mix well. Grease top of dough slightly and cover bowl with waxed paper and a towel. About 2 hours before baking, shape 3 small balls of dough for each greased muffin pan to make cloverleaf rolls. Cover and let rise until double in bulk (about 2 hours). Makes 1 1/2 dozen medium rolls. Bake at 425° for 20 minutes.
Melt chocolate and cool. Combine sugar, oil, vanilla and melted chocolate. Beat in eggs. Add dry ingredients. Beat until well combined. Cover and chill until dough can be handled. Using 1 tablespoon dough, shape into balls and roll in powdered sugar. Place on greased cookie sheet. Bake at 375° for 10 to 12 minutes or until edges are firm and slightly browned. Don't overcook! Remove and dip tops in powdered sugar again. Cool on wire rack.
Mix meal, water and salt. Boil 5 minutes, stirring. Add milk, well beaten eggs and fat. Mix well. Pour into well-greased, hot, cast-iron skillet to make a pone or whatever kind of dish you want. Bake 50 minutes at 375°. Serve from container.
Heat whiskey and sugar in small saucepan. Add water, juice and cornstarch to large cup and blend. Stir into whiskey mix. Add spice; stir. Cook on low, stirring frequently, until slightly thick and dark in color, 10 to 20 minutes. Pour over hot pudding.
Brown hamburger, onion and green pepper. Pour off excess liquid. Add tomato sauce, salt and pepper. Line pie plate with crescent rolls. Unroll and press in pan. Beat egg and grated cheese and spread over pie shell. Add meat mixture. Spread 1 cup of cheese on top of meat. Add a dash of paprika on top. Bake at 375° for 20 to 25 minutes.
Combine all ingredients except catsup and mold in greased loaf pan. Invert on shallow 8 1/2 x 4 1/2 x 2 1/2-inch baking pan. Bake in moderate oven for 30 minutes. Score top of loaf diagonally with knife handle; fill lines with catsup. Return to oven and bake 30 to 40 minutes longer. Makes 8 servings.
Mix well with electric beater. Pour into 2 lightly greased loaf pans and bake at 350° for 50 to 60 minutes.
Mix Dawn with water and glycerin in a dishpan. Make bubble blowers from a straw, a kitchen funnel or a thin wire shaped in creative forms. For spectacular bubbles, thread a string through straws to form a circle, dip in bubble solution and wave out a large bubble.
Put mixture of first 6 ingredients on 3 split hamburger buns that have been placed on a baking pan. Top each tuna puff with a slice of tomato. Mix Cheddar cheese and mayonnaise. Spread mixture on tomato slices. Place under broiler until cheese melts.
Mix dry ingredients; cut in shortening until crumbly. Add dissolved yeast; add buttermilk. Knead. Break off pieces and roll into biscuits. Bake at 375° until brown.
Heat green beans until boiling, drain and set aside. Brown onion and mushrooms in margarine in heavy skillet. In a medium saucepan, add and heat together flour, milk, cheese, Tabasco, soy sauce, Accent and pepper until cheese melts. In large ovenproof baking dish, mix green beans, cheese sauce, mushrooms and onions. Bake at 350° for 25 to 30 minutes and serve. Yields 4 to 6 servings.
Mix cream cheese and picante sauce. Spread in bottom of a 9 x 13-inch or smaller pan or casserole dish. Layer on top: peppers, tomatoes, olives, onion and cheese. Refrigerate. Serve with Doritos.
Carefully clean fresh oysters or drain canned oysters. Melt butter or margarine. Add drained oysters and cook for 3 minutes or until edges curl. Add milk, salt and pepper and bring almost to boiling point. Serve hot. Garnish with paprika. Yields 6 servings.
Mix and bake in a 13 x 9-inch pan for 25 minutes at 400°.
This can be made in a crock-pot or in a baking dish in the oven. Bake 3 hours in 350° oven or 4 hours in crock-pot on high or until tender. Great for Sunday Dinner.
Combine all ingredients, mixing well. Store in airtight container until ready to use. To substitute for one can of condensed soup, combine 1/3 cup dry soup mix with 1 1/4 cups of cold water in a saucepan. Cook and stir until thickened. Add to casseroles as you would the canned product. Makes equivalent of 9 cans of soup. Calories 131, fat 1 g, sodium 728 mg and fiber trace.
Mix flour, sugar, salt and mustard. Add eggs, vinegar, then boiling water. Add butter after mixture boils. Stir constantly over high heat until the mixture boils several minutes.
Combine cake mix (less 1 cup) with 1 egg and melted margarine. Press mixture down in 9x13x2 inch pan (grease bottom only). Combine pumpkin pie mix with 2 eggs and milk. Mix until smooth. Pour over crust.
Cream butter. Add sugar, baking powder, salt and baking soda. Add eggs, one at a time, mixing until smooth. Fold in flour, then beat again. Add vanilla. Fold in walnuts and chopped dates until smooth. Pour in greased pan; spread evenly. Lastly, sprinkle/spread a little brown sugar on top. Bake at 350° for 30 to 35 minutes. Cool and remove from pan.
In large bowl, stir flour into melted oleo. Add vanilla and allspice, then stir until well mixed. Add sugar, then apples. Stir apples until coated with other ingredients. Pour into unbaked pie crust, then top with second crust or lattice strips. Bake at 350° for 45 minutes.
Combine macaroni, peas, pimento, cheese and onion in bowl; mix well. Add mayonnaise and toss to mix. Chill for 10 to 15 minutes before serving.
Melt ice cream until mixable. Add milk and pudding. Grind the 1 1/2 sleeves of crackers. Place 3/4 of the crackers in the bottom of a 9 x 13-inch pan. Pour the ice cream mixture over the crackers and place the rest of the crackers on the top. Place in freezer until ready to serve. Keep frozen. Makes 20 servings.
Boil chicken; let cool and debone. In a saucepan, add cream of chicken soup, cream of mushroom soup and 1 1/2 cups of chicken broth. Bring to a boil; add seasoning packet. In a casserole dish, line bottom of pan with chicken and stuffing bread crumbs. Add boiling mixture and stir well. Mix it up really good. Top with shredded cheese and bake 30 minutes at 350°.
Split muffins. Spread each half with pizza sauce. Top with meat. Sprinkle with cheese and seasoning. Bake in oven preheated to 400° until cheese melts and muffin is crisp.
Whip cream cheese and sugar then sour cream; add cool whip and chocolate chips. Chill a few hours.
Dice onions and cook with bacon until browned. Drain off grease. Set aside. Brown ground beef and drain.
Bring sugar, cocoa, milk and butter to a boil. Boil 1 minute. Remove from heat and add peanut butter, vanilla and oatmeal. Blend well. Pour into 9 x 13-inch pan. Cool and cut into squares.
Melt brown sugar and margarine in saucepan. Cook over low heat 2 minutes, stirring constantly. Add milk and stir until mixture comes to a boil. Remove from heat and cool about 10 minutes. Add 1/2 teaspoon vanilla and gradually add confectioners sugar until frosting is of right consistency to spread.
Break lettuce into bite size pieces in a long Pyrex dish. Layer onion, peas and crumbled bacon. Spread salad dressing over the top (do not toss). Sprinkle generously with Parmesan cheese.
Brown hamburger, onions, salt and pepper together. Drain. Add mustard and Worcestershire sauce. Saute for 10 minutes. Add to bean mixture. Combine both beans, brown sugar and ketchup. Bake at 350° for 30 minutes or in a crock-pot for up to 8 hours.
Trim fat from steak and cut into thin strips. Spray Pam in Dutch oven and put over medium-high heat until hot. Add steak, mushrooms and onion. Saute 10 minutes until steak is brown and vegetables are tender. Remove from heat and drain well. Melt margarine in pan over low heat; add flour, stirring until smooth. Cook about 1 minute, stirring constantly. Gradually add water and bouillon. Cook until thick and bubbly. Combine yogurt and next 4 ingredients. Add yogurt mixture and steak mixture to skillet. Cook over low heat for 5 minutes, stirring. Do not boil. Serve over cooked noodles.
Preheat oven to 450°. Saute onions in butter in large skillet over medium heat until tender. Cool. Combine eggs, sour cream, salt, pepper and Tabasco. Add to onions. Pour into pie shell. Sprinkle with cheese. Bake in oven at 450° for 15 minutes. Reduce temperature to 325° and continue baking 10 to 15 minutes or until knife inserted near center comes out clean.
Preheat oven to 325°. Mix first 6 ingredients thoroughly. Add chopped walnuts and raisins. Pour into buttered loaf pan. Let stand 20 minutes. Bake for 1 1/4 hours. May use 4 gift size loaf pans. Baking time would be approximately 1 hour.
Combine the sugar and condensed milk. Put on low heat and bring to a boil. Boil 10 to 15 minutes. Add the marshmallows and stir until dissolved. Add the butter. Stir until dissolved. Add the salt. Take off the stove and add the chocolate chips. Stir until smooth. Add nuts, if desired. Let set until ready to cut.
Cook squash and 1/2 teaspoon salt in boiling water to cover in 2-quart saucepan for 10 minutes. Drain and cool. Cut squash in half lengthwise. Scoop out pulp and reserve, leaving 1/4-inch thick shells. Melt butter in saucepan over medium heat; add carrot, bell pepper and onion and saute until crisp-tender. Add garlic, salt, pepper and soy sauce; cook, stirring often, until vegetables are tender. Stir in reserved pulp. Spoon into shells and place in 9 x 13-inch pan. Bake at 325° for 10 to 15 minutes.
Grind pears, peppers and onions. Mix vinegar, sugar, spices and teaspoon of salt. Mix all together; bring to boil for 30 minutes. Put in clean jars while still hot.
Cook chicken, then cook spaghetti in the chicken broth. Saute onions, celery and green pepper in oleo, then melt Velveeta in this mixture. Add soups and Ro-Tel. Combine with chicken and spaghetti. Season to taste. Place in casserole dish (9 x 13-inch) and bake at 350° for 45 minutes or until bubbly.
Cut up the cabbage. Put in a 13 x 9-inch dish. Brown the hamburger and onion in skillet. Pour over cabbage. Pour the rice over top. Mix the soup with water and pour on top. Cook 45 minutes at 300°. Put on cheese and let melt.
Saw elephant into bite-sized pieces. Saute pieces in oil until a lovely golden brown. In a large, clean garbage can or wheelbarrow, combine water, vegetables and spices. Bring to a boil. Add meat. Cover (if no cover is available, use heavy foil). Simmer 5 days.
Dissolve gelatin in hot water. Add pineapple syrup and water, vinegar and salt. Chill until slightly thickened. Fold carrots, pineapple and nuts into slightly thickened gelatin. Turn into individual molds or 10 x 6 x 1 1/2-inch pan. Chill until firm. Unmold on crisp lettuce. Garnish with mayonnaise. Makes 6 servings.
To make crust, melt butter with unsweetened chocolate. Mix in sugar and flour and form dough. Pat evenly into a 9-inch square baking pan and bake in preheated 350° oven for 10 minutes.
Cook chops over medium heat until brown on both sides. Remove chops to platter. Cook potatoes, carrots and onions until lightly brown, adding oil if necessary. Arrange the vegetables over and around the pork chops. Stir in tomatoes with liquid and remaining ingredients, except peas. Heat to boiling; reduce heat to low and cover and simmer 45 to 50 minutes. Add frozen peas. Heat through.
Put oranges and pineapple into blender for just a few seconds. Then, empty into a bowl and add milk and lemon juice. Mix well and then fold in Cool Whip. Put mixture into crusts and garnish with pecans. Chill for 2 hours. Makes 2 pies.
Thoroughly cream shortening and sugar; add eggs one at a time, beating after each. Add sifted dry ingredients alternately with milk. Fill greased cupcake pans half full. Bake in moderate oven. Cool. Frost with Cream Cheese Frosting or plain, if desired.
Put in roaster pan mixing all ingredients well. Set oven at 300 degrees. Cook for 3 to 6 hours or until thick. Stir every 45 minutes or more.
Brown sausage and beef. Add tomato sauce and taco sauce. After boiling macaroni, add to mixture. While still hot, mix in cheese and serve.
Note: No directions were given - just a list of ingredients. Don't try 5 cents of coconut.
Mix together and shape into flat patties or cone shape. Drop into deep fat (hot) until brown and top with cream of celery soup or cream sauce.
Mix all ingredients well. Form into 1-inch balls. Place on a cookie sheet and bake at 350° for 20 minutes, turning once.
Combine olives, salmon, carrot, celery, relish, lemon juice, salt and Tabasco sauce. Soften gelatin in cold water and dissolve over hot water. Blend cottage cheese with mayonnaise. Add gelatin and mix well. Combine with olive-vegetable mixture and blend well. Pour into mold and chill. Unmold onto platter and garnish with salad greens.
Slowly melt together the chocolate chips and butter. Remove from fire and add eggs. Mix thoroughly. Add mini marshmallows. Stir well to coat. Sprinkle powdered sugar on 3 pieces of waxed paper. Spoon chocolate mixture into the powdered sugar and form in 3 rolls. Sprinkle more powdered sugar on top. Refrigerate until firm (several hours or overnight). Slice to serve.
Mix well to form ball. Place in loaf pan. Cover with towel and let rise in warm place for 10 minutes. Bake at 350° for 40 minutes. Brush with butter, cook 10 minutes more. Cool. Slice and enjoy.
Process sweet potato meat in blender. Combine, in the following order: eggs, sweet potato meat, sugar, salt, cinnamon, ginger, cloves, nutmeg, allspice and undiluted evaporated milk. Pour into pie crusts. Bake in preheated 425° oven for 15 minutes. Reduce baking temperature to 350°; bake an additional 1 to 1 1/2 hours, or until sharp knife inserted near center comes out clean. Cool. Garnish with whipped topping; sprinkle with ground nutmeg. Makes 2 (9-inch) pies.
For crust, unroll the crescent rolls and gently pat into a 13 x 9 x 2-inch ungreased baking pan. Bake according to package directions. Cool on a wire rack.
In a skillet, saute bacon and onion until onion is tender; remove from heat. Stir in honey, mustard, salt and cayenne. Mix together with beans in a 2-quart covered baking dish. Cover and bake in a 325° oven for 1 hour, or until honey mixture is absorbed. Makes 8 servings.
Combine water,	beer and oil in saucepan; heat to 120° to 130°. Set	aside.	Combine 2 cups flour, yeast, sugar and salt in a large mixing bowl. Add beer mixture; beat 5 minutes at medium speed of mixer. Stir enough remaining flour to make a soft dough.
Pour salt water off deer and boil meat or pressure cook in water with chopped onions, garlic powder, red pepper, salt and black pepper. Cook until tender. Take meat out of broth and save some broth. Take meat off bones and chop fine. Don't grind.
Combine soup, chiles, olives, sour cream, some green onion tops and onion with half of the two grated cheeses. Set aside 1 1/2 cups of mixture. Add diced chicken to remaining mixture and roll in flour tortillas. About 1 1/2 tablespoons to each tortilla. Place in greased 9 x 13-inch baking dish. Add remaining mixture over top and sprinkle with remaining cheese and green onion tops. Refrigerate overnight covered. Bake at 350° for 45 minutes.
Mix all ingredients (except eggs) until blended. Add eggs, mix, then pour into graham cracker crust pie shell. Bake at 350°. Done when knife inserted comes out clean. Refrigerate 3 hours or overnight.
Cook black-eyed peas until done. Season to taste. Brown ground beef and smokies. Then put ground meat, smokies and black-eyed peas in a crock-pot, on low setting.
Melt butter; stir in flour. Add milk, salt, black pepper and red pepper. Stir until well heated and thickened. Add crabmeat and cream. Heat well, then add sherry. Delicious!
Boil vegetables together with salt and sugar until soft. Drain well. Then simmer in butter to your liking.
Using a large pot, put in tomatoes and catsup (rinse catsup bottle with water). Add tomato paste (rinse can with water) and clove of garlic (cut up real fine). Let that simmer while you brown ground chuck in skillet. Add to large pot. Brown onion and peppers in butter and add to pot. Let it simmer from two to four hours gently. If it gets too thick, add a little water. If you like, add mushrooms to the sauce. I also like to sprinkle a little oregano in sauce while it simmers.
Cook chicken breasts for approximately 20 minutes. Break up cooked chicken and set aside. Layer the bottom of 9 x 13-inch baking dish with frozen broccoli, chicken pieces and red pepper. Mix cream of chicken soup with mayonnaise and spread on top of other ingredients. Sprinkle grated cheese next and bread crumbs over cheese. Bake uncovered at 350° for 45 minutes or until cheese is bubbly. Serve over rice pilaf.
Cream sugar and oil well. Add eggs one at a time and beat. Add all dry ingredients and beat extra well. Bake at 350° for 30 to 45 minutes or when it pulls away from pan. Use a greased and floured pan.
Melt butter in saucepan over low heat. Blend in flour, salt and pepper; add milk all at once. Cook quickly, stirring constantly, until mixture thickens and bubbles. Place half the potatoes in a greased 2-quart casserole; cover with half the onion and half the sauce; repeat layers. Cover and bake at 350° about 1 hour, uncover and bake 30 minutes longer. Serves 4 to 6.
Soak the bread in the milk until it is very soft, then mash it fine. Heat together until nearly boiling. Beat the eggs until light and add to them the sugar, salt and vanilla. When well mixed, stir this into the bread and milk. Pour the whole into a baking dish; set in pan of water and bake in a slow oven (250° to 350°). Bake until knife comes out dry, but not clean. Top will be brown and crusty looking.
Unroll crescent rolls and bake 10 minutes. Cool. Press out flat on cookie sheet. Mix cream cheese, mayo and buttermilk dressing. Cut up broccoli, cauliflower, green pepper, green onion and tomatoes. Mix about 1/2 of the veggies in the cream cheese mixture and spread on the crescent rolls. Top with remaining veggies. Chill and cut in squares.
In top of double boiler, combine egg whites, sugar, corn syrup, salt and cream of tartar. Beat with electric mixer for 4 minutes, or until stiff peaks form. Cool. Add vanilla. Beat again.
Mix 1 package dried beef and other ingredients. Shape into ball. After chilled, top with remaining dried beef.
Cream the margarine, cream cheese and garlic salt. Spread on bread that has been sliced through lengthwise. Sprinkle with green onion and top with shredded cheese. Broil until bubbly. Watch carefully; will burn easily. Delicious with Italian dishes or a salad. Reheat in foil.
Beat eggs; add sugar. Mix thoroughly. Add 3 1/2 quarts milk. Cook over low heat until mixture comes to a boil, stirring constantly to avoid sticking. Take off heat; add Carnation milk and vanilla for a 6-quart freezer.
Preheat oven to 350°. Lightly grease a 1 1/2-quart casserole dish. In 1 inch of boiling water, cook onions, covered, for 10 minutes. Drain. In casserole dish, layer in order half of the tomatoes, onions and cheese. Sprinkle with half of salt, pepper and basil. Repeat until all are used. Toss crumbs with butter and sprinkle on top. Bake, uncovered, for 30 to 35 minutes at 350°.
Mix the first 3 ingredients and roll into balls. Refrigerate overnight. Melt chocolate chips and paraffin wax over water. Dip each ball. I use part white chocolate to give a milk chocolate coating on balls.
Brown hamburger, bacon and onion together and drain. Mix together ketchup, brown sugar, mustard and vinegar and add to meat. Add remaining ingredients. Mix well, heat thoroughly. Can be prepared in electric skillet, crock-pot or baked after mixing all ingredients together, but not necessary to bake.
Combine. Bake at 350° for 35 minutes in a 9 x 13-inch pan.
Mix first three ingredients well. Roll into marble size balls. Put in freezer until almost frozen. Melt chocolate chips in paraffin. Dip each ball.
Cream butter and cheese together; add flour and cereal. Shape into cookies and bake at 350° for 10 to 15 minutes. (Shape them into desired shape; they do not change size.)
Boil carob in water, stirring for 5 minutes until smooth paste. Mix all ingredients and press into a square pan and refrigerate.
Mix stuffing and butter. Put half of it in the bottom of casserole. Cook zucchini, carrots and onions for 10 minutes. Add the sour cream and chicken soup. Put this mixture on top of stuffing and then the rest of the stuffing on top. Bake for 45 minutes at 325°.
Mix all ingredients. Bake in tube pan at 300° for 1 1/2 hours.
Combine sugar, cornstarch and water in heavy saucepan. Cook over low heat until boils and thickens. Remove from heat and add Jell-O. Cool. Add fresh peaches to which Fruit Fresh has been added. Stir gently and pour into baked pie crust. Chill overnight. When ready to serve, top with Cool Whip.
Brown the hamburger and onion; season with salt and pepper. When hamburger mixture is cool, prepare stuffing mix as directed on package. Combine hamburger, sour cream, soup, carrots and zucchini. Spread half of meat mixture in a 9 x 13-inch pan. Layer half of the stuffing over meat, then the rest of hamburger mix and top with the remaining stuffing. Bake for 15 to 20 minutes at 350°.
Wash rice and put in a 4-quart pan. Add just enough water to cover. Bring to a boil and drain. Add milk and cook rice until done. Cream butter and sugar well. Beat egg yolks until thick and lemon colored. Add these to the warm rice with rind and raisins; blend well. Fold in stiffly beaten egg whites. Pour into a well buttered 10-inch angel food tube pan, which has been dusted with cracker crumbs. Bake in preheated 350° oven for 50 minutes. Cool 20 minutes. Loosen with knife. Invert; sprinkle with powdered sugar.
Prepare cake mix & spoon into cupcake pans 2/3 full. Beat sugar & cheese until smooth. Beat egg & salt until light. Put cheese mixture with egg. Add chocolate chips and drop by teaspoonsful on top of cupcakes. Bake at 350° for 25-30 minutes. May frost when cool but not necessary.