HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put dry ingredients in a large bowl. Stir with spoon to mix up cocoa. Make a well in the flour mixture. Add mayonnaise and buttermilk. Beat with mixer real well. Add vanilla; beat for 2 to 3 minutes. Pour in dripper pan; bake at 350° for 30 minutes. Frost while still warm.
Cut vegetables and beef in same size chunks. Put ingredients into a large stew pot in order given. Cover and cook in 375° oven for 1 1/2 hours or until all is done.
Cut breast meat into bite size. Beat eggs and milk together with salt and pepper. Put meat in egg mixture; let stand at least an hour. Roll in flour and deep fat fry.
Mix cornmeal, sour cream, eggs and sugar. Pour into greased skillet. Bake at 450° until golden brown. Remove from oven and let cool. Mix in large bowl tomatoes, onions, bell pepper and relish. Crumble the cooled cornbread and toss into the salad ingredients. Mix mayonnaise and 1 tablespoon sugar; pour over salad and stir. Sprinkle 1 cup grated cheese over top. This can be made the night before serving. If so, do not add the tomatoes, relish and toppings until ready to eat.
Beat eggs and sugar together well. Add pumpkin, applesauce and vanilla; mix. Mix dry ingredients (sift). Add dry to liquid mixture. Mix. Add nuts. Bake at 350° for 1 hour. Makes 4 medium loaves (8 1/2 x 2 1/2 x 4 1/2-inch).
Mix and cook in 400° oven until done, 30 to 40 minutes.
heat large soup pot and add butter. When bubbly, add vegetables and saute until soft, not brown. Sprinkle flour over them and cook 1 to 2 minutes, stirring constantly. Gradually stir in broth and cream. Stir until thick and starts to boil. Remove from heat. Add salt, pepper and cheese. Stir until cheese melts. Yields 6 servings.
In bowl, with electric mixer at low speed, blend all ingredients except chocolate chips. Increase speed to high, beat for 2 minutes. Spoon batter into 18 paper lined 2 1/2-inch muffin pan tins. Bake at 350° for 18 to 20 minutes or until toothpick inserted in center comes out clean; cool. In pan, melt chocolate chips. Using spatula, scoop chocolate into a plastic bag, cut a hole in the corner of the bag. Drizzle chocolate over cupcakes. Makes 18 cupcakes, 136 calories; 105 mg. sodium; 4 grams fat per cupcake.
Grease a large 9 x 13-inch baking pan. Combine cream soups and heat until mixed. Add rice and pour over bottom of baking dish. Place raw chicken pieces on the rice mixture. Sprinkle chicken with dry onion soup mix. Cover tightly with foil. Bake at 325° about 1 1/2 to 2 hours. Uncover and let brown a little, about 15 minutes.
Heat oven to 425°. In medium saucepan, heat water and margarine to boiling. Stir in flour and salt. Cook over medium heat, stirring vigorously, until mixture leaves side of pan. Remove from heat. Add eggs, one at a time, beating until mixture is smooth and glossy. Spoon 6 mounds, about 3-inches apart onto ungreased cookie sheet. Bake at 425° for 30 to 40 minutes or until puffed and golden brown. Split and remove any filaments of soft dough. Fill as desired.
Spread cream cheese in pie plate like crust. Mix crab and red sauce together and spread on top of cream cheese. Refrigerate! Serve with crackers.
Cube potatoes and mix together. Bake at 350° for 45 minutes.
Roll hot dog up in crescent roll. Bake at 350° for about 15 minutes.
Make ice ring. Chill liquid ingredients. Keep ice cream frozen. Place ice ring in bottom of punch bowl. Pour in liquids and scoop ice cream on top.
Mix together real good. Make into balls and put in refrigerator until you get the chocolate ready.
Dredge fruits in 1 cup of flour. Mix together. Mix all together; add fruit and nut mixture in last. Drop by 1 1/2 teaspoons. Bake 12 minutes on ungreased cookie sheet at 350°.
Mix the first 4 ingredients; boil for 5 minutes. Add baking soda; pour over the popcorn and salted peanuts in large roasting pan. Bake in a 250° oven for 1 hour, stirring every 15 minutes. Spread out on a cookie sheet to cool. Store in airtight container.
Pour peas into bowl; add egg, water chestnuts, red pepper, onion, celery, mayonnaise, mustard and pepper. Blend. Salt to taste. Cover and chill 8 to 24 hours. To serve, spoon into lettuce leaves on platter or individual plates. Serves 4 to 6.
Cook and boil macaroni until done. Cool macaroni under cold water. Take rest of ingredients and mix thoroughly. A nice cold salad for summer. You can substitute regular Parmesan dressing with a fat-free Parmesan.
Melt first three ingredients together and pour over rice chex. Cool 10 minutes. Shake in bag with powdered sugar.
Bring water to boil, add meat, and spices tied in a clean cloth, wine, onion, tomato sauce, mint and salt. Cover and cook until meat is tender, about 3 hours. Cut cabbage into wedges and add to pot. Cook until tender.
Combine first 4 ingredients and boil slowly for 3 minutes. Add next 4 ingredients. Mix well. Drop by rounded teaspoonfuls on waxed paper. Let cool.
Mix all ingredients well. Spoon into lightly greased 2-inch muffin pan. Bake at 350° for 10 minutes or until golden brown. Makes 12 rolls.
Cream together margarine and sugar. Mix with dry ingredients, milk, vanilla and eggs. Drop from teaspoons or roll into balls. Bake at 350° for 8 to 10 minutes. Frost with Pink Perfection Frosting.
Whip cream cheese. Add all other ingredients. Pour in crust. Chill 2 to 3 hours. Chill pie filling, then spread on top of pie.
Fry bacon; set aside, crumbled. Boil eggs; chop. Mix cream cheese, mayonnaise and sour cream. Halve English muffins. Mix bacon, eggs and cheese mixture together. Proportion on each English muffin half. Place grated cheese (any kind) over each muffin. Heat in oven at 400° for 10 minutes until cheese melts. Good to freeze.
Prepare meat and vegetables. Place in individual bowls and reserve. Beat 2 eggs for each omelette. In a wok or skillet, heat 1 teaspoon of the sesame oil. Add eggs; sprinkle with 2 tablespoons each of meat, water chestnuts and mushrooms. Cook over low heat until omelette is set but moist on top. Sprinkle with soy sauce. Roll up and serve.
Peel carrots; slice and cook in boiling salted water until they are crisp and not overcooked. You don't have to cook them very long. Add all the ingredients and refrigerate. Keeps a long, long time in refrigerator.
Blend cream cheese, mayo and sugar. Add pineapple, cranberry sauce and nuts. Blend well. Fold in Cool Whip. Spread evenly in an 8 x 8-inch pan. Freeze. Cut and serve frozen. Great salad with any meat.
Mix all ingredients thoroughly. Roll and cut into desired biscuit size. Place on ungreased cookie sheet; bake at 350° for 20 minutes, or until golden brown.
Heat oven to 400°. Fit one pie crust into 9-inch pie plate. Set aside. Unfold the other pie crust. Cut into 1-inch wide strips. Combine sliced apples, the 2/3 cup sugar, the apple juice concentrate, cornstarch, lemon juice, cinnamon, nutmeg and salt in large bowl. Pour apple filling into crust in pie plate. With pie crust strips, weave a lattice over top of pie. Crimp ends of lattice strips under edge of crust. Brush egg wash over lattice. Sprinkle with the 1 tablespoon of sugar. Bake in 400° oven for 55 minutes. If edges begins to get too dark after 20 minutes, cover them with foil. Let cool on wire rack.
Brown onions lightly in margarine. Add the remaining ingredients and bring to a boil. This is very good when you precook the ribs (beef or pork) in the oven.
Combine all ingredients. Mix well. Drop from teaspoon onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 4 to 5 dozen cookies.
Bake and cool pastry. In saucepan, combine 1 cup sugar, flour, cornstarch and salt. Stir in water. Cook and stir over medium heat until thickened and clear. Add a little hot mixture to egg yolks. Return all to hot mixture; cook 1 minute more. Stir constantly. Remove from heat. Blend in butter, lemon peel and juice. Pour mixture into shell.
Fry hamburger, drain grease. Pour in tomato sauce. Simmer for 1/2 hour. Ready to eat.
Mix cole slaw, shrimp, Crab Delights (shred or cut up first). Add dressing to taste. Toss Cheddar cheese to taste. Also, too much cheese will make the salad too rich. Mix and store in an airtight stainless steel bowl.
Peel and sweeten to taste at least 1 quart of peaches. I use two 16 ounce bags of Stillwell peaches, thawed with 1 cup sugar. Melt margarine in a large baking dish. Add the fruit and juice. Mix batter by mixing milk, sugar, flour and baking powder. Pour batter over fruit and bake at 350° about 1 hour.
Combine all ingredients and chill in refrigerator overnight. Serve with sticks of carrots, celery, green and red peppers, cauliflower flowerets, cucumber or with chips.
In a large glass bowl, make an even layer of the lettuce. Mix onion and celery and sprinkle over. Sprinkle water chestnuts, then unthawed peas. Spread salad dressing evenly over top and sprinkle with sugar. Refrigerate overnight. Next day, layer remaining ingredients over salad dressing. To serve, layer onto salad plates.
Cream shortening and sugar. Add bananas and eggs. Mix until well blended. Add Bisquick and rest of fruit. Pour into greased loaf pan. Bake in 350° oven and bake for about 55 minutes. (I check after 50 minutes and lower temperature to 300° if browning too quickly.)
Sift together flour and baking powder. Cream butter; gradually add sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add sifted dry ingredients alternately with buttermilk. Add extract. Pour into three greased and floured (Baker's Joy) 9-inch pans. Bake at 350° for 25 to 30 minutes. Remove from oven and place on cake racks and let cool in pans.
Mix butter, sugar and chopped pretzels together and reserve 3/4 cup for top of torte. Spread in 9 x 13-inch pan.
On a cookie sheet, flatten crescent rolls, pressing seams together. Bake at 350° for 10 to 15 minutes. Cool. Beat the cream cheese and dressing; mix together. Stir in sour cream; spread on cooled crust. Top with assorted veggies (broccoli, cauliflower, carrots, celery, green and red peppers, if you wish). Spread with grated cheese.
In a glass baking dish, unroll 1 crescent roll in bottom. Mix cream cheese, sugar and vanilla. Spread on bottom crescent roll. Unroll 2nd crescent roll and place on top. Bake at 375° until golden brown. Mix powdered sugar and milk. Pour on top while hot. Serve hot or cold.
Thaw spinach. (Do not cook.) Drain. Add sour cream, mayonnaise and dry dressing mix. I sprinkle some seasoning salt on it. Keep in refrigerator.
Beat cream cheese until smooth. Gradually add sugar and mix. Blend in sour cream and vanilla. Fold in Cool Whip. Blend well. Spoon into crust. Chill until set, at least 4 hours. Add topping, if desired.
Melt butter in skillet; saute onions and green pepper. Stir in pimento; spread half of mixture in an 8 x 8-inch baking dish. Sprinkle with half of the cheese and crumbs. Repeat layers of onions and cheese. Beat eggs and cream; add salt and pepper and pour over onions. Top with remaining cracker crumbs and bake at 350° for 25 minutes or until set.
Pour hot water over red hots; stir until dissolved. Add jello and stir. Stir in applesauce and pour 1/2 the mixture in an 8-inch square dish. Chill until firm. Have cheese at room temperature and blend in nuts, celery and mayonnaise and spread over the firm applesauce mixture. Pour remaining apple mix over this and chill until firm.
Cook and drain sausage. Mix the three ingredients by hand. Roll into small balls. Place on ungreased cookie sheet, not touching. Bake at 400° for 20 minutes. May be frozen in balls and baked anytime. Serves lots.
Cut chicken up into uniform squares. Place on plate with almonds. Thinly slice bamboo shoots, water chestnuts and cucumber. Shred onion.
Heat vegetable oil in a large frypan or Dutch oven. Add meat cubes and brown well, approximately 10 minutes. Stir in onions and cook until soft. Sprinkle with salt, pepper, garlic salt, paprika and sugar. Blend thoroughly. Pour in hot water; cover and simmer gently, about 1 1/2 hours.
Brown stew meat and ground beef; drain. Mix the rest of the ingredients, except beans,	and add to ground beef and beef chunks. Cut tomatoes very	fine. Simmer for 1 hour and then add beans; simmer for 2 or more hours, (the longer the better). Remove the bay leaf before serving.
Combine sugar, milk and syrup. Boil until mixture forms soft ball in cold water. Cool and whip. Add coconut, nuts, butter and vanilla. Drop by spoonful or pour in platter. Cool until set.
Line the bottom and sides of an 8 x 4-inch loaf pan with foil, extending the foil 1-inch over the edge of the pan.
Cook egg, milk, sugar and vinegar until it thickens, stirring constantly. Pour over shredded or cubed cheese and mix well.
Cut eggs in half lengthwise. Reserving whites, remove yolks and place in a blender or food processor. Add next 8 ingredients. Process until well blended. Spoon yolk mixture into a pastry bag, fitted with a large star tip. Pipe into egg white halves. Garnish with parsley and paprika. Store in an airtight containing in refrigerator. Yields 1 1/2 dozen deviled eggs.
Combine ingredients in order above and mix well. Form into small balls and bake on lightly greased cookie sheet at 350° for 20 minutes. May be frozen before cooking.	Yields 5 to 6 dozen.
*Blend together 2 tablespoons hot water, 1/4 cup instant coffee and 1/4 cup corn syrup with the cocoa. Add to creamed mixture.
Put in layers in sprayed casserole dish. Top with soup and grated cheese. Bake 2 hours at 350° or until done.
Cream the sugar and butter. Add eggs, one at a time, beating well. Add preserves. Blend. Dissolve soda in buttermilk. Sift flour and cinnamon together. Add to creamed mixture alternately with buttermilk. Stir in chopped apricots and nuts. Bake in greased and floured Bundt pan in a 325° oven for 1 to 1 1/2 hours. Cool 10 minutes. Remove from pan.
Mix together flour, yeast and salt in a large bowl. Cut in butter. Stir egg yolks and sour cream together and mix into flour mixture. Knead dough until smooth. Divide into thirds and chill.
Melt butter, peanut butter and chips. Stir and pour over cereal. Mix well. Put powdered sugar in a large bag or bowl. Add cereal and shake or mix well.
Bake at 400° for 30 to 35 minutes. A very moist corn bread.
Boil together for 5 minutes, sugar and Carnation milk. Cut into small pieces the bitter sweet chocolate and sweet chocolate; melt over hot water with marshmallows. Stir until all is melted together. Add vanilla and beat until it thickens. Pour into large platter or square pan. Makes 5 pounds.
Work together first 3 ingredients like pie crust and pat in 9 x 13-inch pan. Cut up rhubarb and pour into crust. In bowl, beat eggs, sugar, flour and cinnamon or nutmeg. Pour over rhubarb and dot with oleo. Sprinkle corn flakes over top. Bake at 350° for 1 hour.
In a large kettle, combine rhubarb and sugar. Stir over medium heat until mixture boils. Turn down heat and cook and stir constantly for 12 minutes. Then add pineapple. Stir and again boil the mixture to a boil and cook for another 3 minutes. Add package of gelatin and stir to dissolve. Pour into hot sterilized jars and cool. Place lids on jars and store in the refrigerator.
Mix together; bake at 375° for 35 to 40 minutes until brown. Will freeze.
Mix ingredients together. Put nuts in baked pie shell and pour syrup mixture over nuts. Bake at 300° for 1 hour.
Mix sugar and crisco until creamy. Add eggs. Mix flour, salt, baking powder and baking soda. Alternately put flour and buttermilk into crisco mixture. Separate dough into two parts. Chill in refrigerator before rolling between wax paper sheets. Place half, covering bottom into a large baking dish or jellyroll pan. Pour in filling. Top with remaining rolled - out dough. Bake at 350 degrees for 40 - 45 minutes.
Preheat oven to 350°. Mix all ingredients together. Beat well. Bake in a greased and floured oblong pan at 350° for 45 minutes.
Mix well. Store in tightly sealed container. Place 2 heaping teaspoons in a cup. Add boiling water. Stir and enjoy. Sweeten with sugar or sweetener.
Mix beans, 1/2 pkg. of seasoning mix, and a couple of teaspoons of taco sauce, heat and mix well. Spread this on a cookie sheet or cake pan. Let beans cool, you can stick in freezer a few minutes to cool off quicker.	When beans are cooled off, lightly pour taco sauce over beans. Mix sour cream and other 1/2 pkg. of seasoning mix, spread over beans. Sprinkle cheese over this.	Layer green peppers, onions, tomatoes and lettuce over cheese. You can make this the night before, but don't add lettuce and tomatoes until the next day.
Fold pieces of foil in half to double thickness. Shape beef into patty, center on foil, add vegetables. Seal foil by folding. Put on hot coals and turn after 10 minutes. Cook about 20 to 25 minutes longer. This is for one serving.
Prepare the cake mix as stated on box. Cool. Poke holes with fork throughout top of cake. Prepare the jello. Substitute cold water with 1 cup diet 7-Up. Refrigerate overnight. Top with Cool Whip before serving.
Trim off large leaves and remove tough ends. Wash broccoli thoroughly and chop coarsely. Add onions, eggs and carrots to broccoli. Toss.
Heat oven to 400°. In bowl, combine flour, sugar, baking powder, ginger, nutmeg, salt and orange peel. Cut in 1/2 cup butter and shortening until crumbly. Stir in half and half just until moistened. Turn dough onto lightly floured surface; knead until smooth, 1 minute. Roll out dough to 3/4-inch thickness. With 3-inch star or favorite cutter, cut out biscuits. Place 1 inch apart on ungreased cookie sheet. Brush tops with melted butter. Bake 10 to 12 minutes or until lightly brown. Brush tops with melted butter.
Drain pears; place halves on plate and put 1/4 teaspoon of mayonnaise on each half. Sprinkle cheese over mayonnaise and top with a cherry if desired.
Using a rubber spatula, thoroughly mix in a large bowl first 3 ingredients. Working quickly to prevent softening, cut into 1/4-inch pieces: unsalted butter. Add the butter to the dry ingredients. Using a pastry blender or two knives, chop the butter into pea sized pieces. Add shortening or lard. With a few quick swipes of the pastry blender or rubber spatula, distribute throughout the bowl. Continue to chop until the mixture resembles coarse crumbs with some pea-sized pieces. Do not let mixture soften and begin to clump; it must remain dry and powdery. Drizzle over the flour and fat mixture 1/3 cup plus 1 Tbsp. ice water. Cut with blade side of the rubber spatula until the mixture looks evenly moistened and begins to form small balls. If the balls of dough stick together, you have added enough water; if they do not, drizzle over the top: 1 to 2 Tbsp. ice water. Cut in the water, then press with your hands until the dough coheres. The dough should look rough, not smooth. Divide the dough in half, press each half into a round flat disk, and wrap tightly in plastic. Refrigerate for at least 30 minutes, preferably for several hours, or up to 2 days before rolling. The dough can be wrapped airtight and frozen for up to 6 months; thaw completely before rolling.
Combine all ingredients in blender and mix. Yields 1 1/2 pints.
Mix all ingredients together. This can be made a few days before needed. Excellent with raw vegetables.
Boil first 4 ingredients together for 5 minutes. Add soda and vanilla. Pour over popcorn; add nuts and mix together. Bake at 250° for 1 hour; stirring every 15 minutes.
Heat oven to 400°. Lightly spray 13 x 9-inch glass baking dish with nonstick cooking spray. Spread taco sauce evenly in bottom of sprayed baking dish.
Blend shortening and sugars in a large bowl. Beat in vanilla and eggs. Sift dry ingredients and add to mixture, blending well. Stir in 1/2 cup of candies. Drop by teaspoons on an ungreased cookie sheet. Decorate tops of cookies with remaining M&M's. Bake at 375° for 10 minutes or until golden brown.
Brown sausage lightly with chopped onion. Cut up cabbage into bite-size chunks and boil until soft. Pare potatoes into cubes. Slice carrots 1/4-inch thick.
Cook spaghetti; rinse and drain. Pour in 9 x 12-inch pan. (I spray with Pam.) Mix egg and milk; pour over spaghetti. Brown meat, onion and seasonings. Drain fat. Pour over noodles. Pour Ragu over hamburger. Cover with cheese. Add pepperoni on top of cheese. Refrigerate overnight. Bake at 350° for 1 1/2 hours, covered in foil.
Chop onion, pepper and cube steak into bite-size pieces. Marinate the steak in soy sauce for a few minutes or until the steak has soaked up the sauce. Add onions and peppers to meat and sauce and cook until done. Serve over rice.
Dissolve Jell-O in boiling water. Add ice cream. Stir until melted. Add cherries, pineapple and nuts. Store in refrigerator.
If you use self-rising flour, leave out salt. This was Grandma's old fashion "tea cake." She rolled them out by hand like for biscuits. But she flattened them out and left her finger prints on them. I can see them now, where those three fingers left their imprint. Bake at 350° until brown.
Mix molasses, water and baking soda in large bowl and set aside to cool. Mix the remaining ingredients in a bowl fine crumbs are formed. Save about 3 cups of crumbs for topping. Mix liquid and remaining crumbs together slightly. Pour into greased pan, 13 1/2 x 10-inch. Sprinkle with the crumbs you save for topping. Bake at 350° for 40 to 45 minutes.
Mix soup, chiles, olives and milk; set aside. Cut tacos into quarters and fry in oil for about 1 minute. Do not let them get hard. Layer soup, tacos and cheese in a 13 x 9 x 2-inch baking pan. Bake at 350° for 45 minutes.
Brown ground round and drain off fat. Add all other ingredients and cook in crock-pot on high for 2 1/2 to 3 hours. Can cook in pot on stove for 1 hour on low heat or simmer.
Evenly spread Thousand Island dressing on each bread slice. Equally top 3 bread slices with 1/2 of the cheese, turkey, then remaining cheese; top with remaining bread slices, dressing side down. Evenly spread butter on outside of bread slices. In large skillet, cook sandwiches, covered, over medium heat, turning once and pressing down sandwiches occasionally, 8 minutes or until cheese is melted. Makes 3 hearty sandwiches.
Heat pineapple and juice (need 4 cups liquid; may need to add additional water, if necessary). Add jello. Remove from heat. Stir. Cut cream cheese and add to jello mixture. Stir in salt. Refrigerate for approximately 2 hours. Stir in cherries. Beat whipping cream. Fold into mixture.
Drain pineapple; reserve the juice. Set pineapple aside. Add enough water to juice to equal 3/4 cup. Add cornstarch, honey, bouillon, garlic and pepper; set aside.
Put all ingredients except evaporated milk and chives in crock-pot. Cover and cook on low overnight. Stir in evaporated milk during last hour.
Cream shortening and sugar. Add eggs, one at a time. Cream well. Add dry ingredients and milk. Mix well. Drop with spoon on greased cookie sheet. Sprinkle with sugar and cinnamon. Bake at 400° for 10 to 12 minutes. Yields 3 dozen.
Combine sugar, Karo and vinegar in a heavy gauge saucepan, 2 quart size, and cook medium heat stirring until sugar in dissolved. Place a candy thermometer in the pan and keep on medium heat until it reaches 300°. while waiting for candy to get to the right temperature, grease a jelly roll pan. When candy is 300 degrees on the thermometer, IMMEDIATELY remove from heat and stir baking soda in quickly with a wooden spoon. Then pour quickly into pan DO NOT spread. Let cool 1 hour. Break into pieces and dip into melted chocolate, set on wax paper to set.
Stir together the dry ingredients. Beat butter and sugar together until fluffy. Beat in 1 egg at a time. Combine buttermilk and apple butter alternately with flour mixture; mix well after each addition. Pour in greased and floured pans. Bake at 350° for 35 to 40 minutes. Remove from pan and cool on cake rack.
Sprinkle 1 cup of coarse salt over ingredients. Cover with ice cubes and let stand for 4 hours. Drain and rinse well.