HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix dry ingredients, including carrots, together. Stir in eggs, oil, vanilla and pineapple. Add nuts. Beat on medium speed. Preheat oven to 350°. Place batter into 3 greased and floured cake pans. Bake 30 minutes or until center is done. Cool. Frost with Cream Cheese Frosting.
Always use fresh, not frozen, meat. Cover meat with water and bring to boil. Add catsup, chili powder, salt and pepper. Cook on medium heat about 2 1/2 hours, stirring often. Mash meat with potato masher several times while cooking. Add more water if needed.
Line cookie sheet with graham crackers. Sprinkle with chopped nuts. Mix sugar, butter and oleo. Boil 4 minutes. Pour over crackers and bake at 275° for 12 minutes. Let cool, then break in pieces.
Pour water over Bran Buds and let cool. Cream shortening and sugar. Add sugar, flour, baking soda, salt, All-Bran, buttermilk and eggs. Fold in Bran Buds and water. Fill greased muffin tins 1/2 full and bake at 400° for 25 minutes. Muffin dough keeps in refrigerator for two weeks.
Saute onions, bell peppers and garlic in butter until soft. Combine with shredded cabbage, 1/2 of cheese, bread crumbs, salt and pepper. Pour into casserole dish. Pour half and half over all of casserole. Cover casserole. Bake in oven at 350° for 30 to 45 minutes. (May have to add more half and half before done if it gets too dry.)
In saucepan cook potatoes and salt in water to cover until tender. Add bacon, corn, milk, water, soup, butter and pepper. Heat stirring frequently. Garnish each serving with parsley.
Brown chops; salt and pepper. Drain off fat. Combine remaining ingredients. Pour over chops in baking dish. Cover and bake for 40 to 60 minutes at 350°.
Mix all ingredients together well in a bowl. Pour into oiled baking dish. Bake in a 350° oven until done and lightly browned on top.
Press raw beef in the bottom of a buttered 9 x 13-inch baking dish. Season with salt and pepper. Sprinkle onions over meat. Put Tater Tots evenly over the onions. Spoon soup over the Tater Tots and spread evenly. Bake at 325° for approximately 1 hour.
Heat broiler. Dot salmon with 1 Tbsp. butter.	Sprinkle with thyme, 1/2 tsp. dill, 1/4 tsp. black pepper and 1/8 tsp. salt. Broil 5 to 6 inches from heat 8 to 10 minutes, until salmon almost flakes to touch of fork. Remove from broiler; keep warm.
Mix grape juice with 1 quart of water. Add lemonade with prescribed amount of water on can. Put ice cream in last. Sweeten to taste before adding ice cream. Serve immediately.
Mix soup, chili sauce, water and pepper sauce. Dust chicken with flour; dip in soup mixture. Roll in chips. Place on rack in shallow baking pan. Drizzle with melted butter or margarine. Bake at 400° for 1 hour.
Cream together butter, cream cheese and shortening. Gradually add sugar, beating with electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Sift before measuring 3 cups flour and re-sift with baking powder and salt. Add sifted ingredients to cream mixture at low speed, mixing until well blended. Fold in coconut and flavorings. Pour batter into greased and floured 10-inch tube pan. Bake in preheated 350° oven for 1 hour and 15 minutes. Cool 10 to 15 minutes before removing from pan.
Butter 2 large baking sheets; set aside. Butter sides of a heavy 3-quart saucepan. In saucepan, combine sugar, corn syrup, margarine and 1/2 cup water. Cook and stir over medium-high heat to boiling. Clip candy thermometer to side of pan. Cook and stir over medium-low heat to 275°, soft crack stage. Add nuts; cook and stir to 295°, hard crack stage. Remove saucepan from heat; remove thermometer. Quickly sprinkle soda over mixture, stirring constantly. Immediately pour onto prepared baking sheets. Cool; break into pieces.
Brown ground beef with onions, peppers and celery until done and tender. Add all other ingredients and mix well. Makes a large amount. Let simmer approximately 2 hours so the flavors will mix.
Dissolve sugar in water. Add vanilla bean; boil 30 minutes. Remove bean. Mix well, stirring while adding the vodka and coffee. Seal for 21 days. Makes two fifths. "Longer it sits, better it is."
Mix in order given. Add apples and blend. Spoon out 1 teaspoon dough into 1 teaspoon cinnamon and 1/2 cup sugar mixture. Place on greased cookie sheet. Bake at 350° for 12 minutes.
In a large pot or electric skillet, melt butter. Add beef, diced potatoes, onion, beef broth, salt and pepper. Cover and simmer until potatoes are tender, approximately 30 minutes. Mix a little cornstarch and cold water and thicken somewhat.
Simmer calves liver in water to cover for 25 minutes or until done. Put through finest blade of food chopper or chop in blender. Add salad oil, finely chopped onion, lemon juice and Worcestershire sauce. Mix thoroughly. Place in lightly oiled mold. Cover and chill. Before serving, garnish with finely chopped hard-boiled egg.
Wrap chestnuts with bacon. Use toothpick to hold together. Bake at 400° until browned; drain off grease.
Pound each chicken breast half to a 7 1/2 x 6-inch piece. Place a slice of ham and cheese on each. Roll up like a jelly roll.
Drain artichoke hearts, olives and mushrooms. Cube cheese and mix with vegetables. Add seasonings and oil. Toss and let stand at least 1 hour before serving.
Cook coarsely chopped cabbage 5 minutes in slightly salted boiling water. Drain and place in buttered casserole. Cover with chicken soup and Cheez Whiz. Sprinkle with bread crumbs and dot with butter. Bake for 25 minutes at 350°.
In a 13 x 9 x 2-inch pan, spread oil on bottom of pan. Add ingredients, except for chips; mix well. Add chips; stir. Bake at 350° for approximately 30 minutes. Test with toothpick in center to see if done. Tastes best if cake is cold with whipped cream on top.
Brown meat and onions together; drain. Pour into a casserole dish. Place cheese on top. Mix gravy mix and pour over cheese. Arrange Tater Tots on top to cover dish. Bake at 400° for 30 minutes.
Wash and dry green tomatoes. Slice into 1/4-inch rounds. Combine eggs and milk. Combine flour, cornmeal, salt and pepper. Dip tomatoes in egg and milk mixture. Roll in flour and cornmeal mixture. Return to egg and milk mixture. Roll again in flour and cornmeal. Fry in hot oil in a heavy iron skillet, turning once until both sides are golden brown. Drain on paper towels. Makes 6 servings.
Place butter in measuring cup, place over heat and melt. Blend in the flour and seasoning. Add milk and cook 15 to 20 minutes. Layer 1/2 of potatoes, onion and sauce in greased pan. Repeat layers, cover and bake 25 to 30 minutes.
Slice refrigerated cookie dough into 1/4-inch slices. Combine pecans and cinnamon. Dip one side of cookie in pecan mixture. Place nut side upon ungreased cookie sheet. Bake at 375° until cookies are lightly browned, 8 to 10 minutes. Makes 3 1/2 dozen.
Put the golden raisins in a pan; cover with water and bring to a boil. Simmer about five minutes. Retain the raisins. Pour one-half cup of the raisin juice into the bowl; add the perked coffee and baking soda. Cream together the sugar, vegetable shortening and margarine; add the egg and juice/coffee/soda combination; add flour and spices. Add vanilla, blending well after each addition. Lastly, blend in the raisins and nuts. Prepare either a small angel food cake pan or 8 x 8-inch square pan by greasing and flouring lightly. Bake at 350° for one hour. Frost with simple confectioners sugar, milk and butter frosting when cool.
Mix all ingredients together until smooth. Pour into greased and floured 10 x 15-inch jelly roll pan. Bake at 350° for 30 to 35 minutes. They are best when chewy.
Put Bisquick mix and chicken in a bag and shake. Brown chicken in a skillet with oil or cooking spray. Place in a baking dish. Mix can of soup with 1/2 can of water. Pour over chicken and sprinkle with Parmesan cheese. Bake 1 hour at 325°.
Combine the mixture and pour over your steaks 2 to 3 hours before cooking.
Drain pineapple. Set aside slices and juice separately. In a small saucepan, combine cornstarch with Worcestershire sauce and ginger. Blend in reserved pineapple juice (about 1 cup). Cook and stir over moderate heat until thickened. Place ham on a rack in a broiler pan. Brush pineapple juice mixture over ham. Place under a preheated hot broiler for 10 minutes, brushing once more. Turn ham; add reserved pineapple slices to broiler rack. Brush ham and pineapple slices with pineapple juice mixture. Broil ham until glazed, 10 minutes.
Drain beans and save juice. Mix all ingredients together and place in 13 x 9-inch baking pan. Cover with bacon strips. Bake, uncovered, at 325° for 2 hours. Makes 8 servings.
Mix ingredients with jello dissolved in the 2 cups of hot water. Place in jello mold to set.
Cream sugar, butter and Crisco together. Add eggs, one at a time, alternating eggs and flour. Add flavor and salt. Fold in sour cream.
Cook potatoes and drain. Beat sour cream and cream cheese until blended. Add hot potatoes gradually until all are blended. Add milk at this time, if too stiff. Season with garlic salt. `Put in 2-quart casserole. Dot with butter and top with paprika. Bake at 350° for 30 minutes. If refrigerated, bake 1 hour.
Grease Bundt pan. Sprinkle in nuts and raisins. Arrange frozen roll dough on top. Mix sugars, pudding and cinnamon and sprinkle over dough. Melt butter and pour over dough.
Mix all together. Place in a casserole. Sprinkle top with Parmesan cheese. Bake uncovered at 350° for 35 to 40 minutes.
Dissolve yeast in the 1 1/2 cups warm water. Add salt, brown sugar and flour. Knead until smooth. Cover with cloth and let rise 15 minutes. Taking small amount of dough, roll out into a rope. Lift ends and cross over. Twist and tack ends into top of pretzel (by pressing gently). Continue with rest of dough. Taking pretzels, one at a time, place in boiling soda water for 1 minute. Place on greased cookie sheets and sprinkle with kosher salt. Bake at 450° for 15 to 20 minutes. Serve immediately. Makes approximately 16.
Combine dry ingredients in one bowl. In another bowl mix eggs, milk and shortening. Mix well, then combine ingredients. Fill greased muffin tins as usual. Bake at 400° for 15 minutes. Makes 2 1/2 dozen.
Preheat the oven to 350°. Lightly butter a 10-inch pie plate. In a mixing bowl, stir together the flour, oats, brown sugar and salt. Add the pieces of butter and, using your fingertips, pinch the butter into the flour mixture until pea-size pieces form. Set aside.
Layer bottom of jelly roll pan with graham crackers. Bring to a boil the margarine, butter and sugar. Pour over crackers and spread evenly. Sprinkle with chopped walnuts. Bake at 350° for 10 minutes. Let cool in pan.
Put all ingredients in bowl before mixing. Bake at 350° for 45 minutes. A very moist cake.
Pour boiling water over oats; cover and let set 10 minutes. Cream butter, 2 eggs and vanilla; add oatmeal mixture. Mix well. Add dry ingredients. Mix well. Pour into a 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Cut potatoes and squash (separately) into small cubes of equal size. Boil potatoes. Add squash approximately 10 minutes later for even cooking. Drain and mash the two together for mashed potato-style texture. Add the curry powder and melted butter; season to taste. Place mixture in a baking dish. Brush butter across top of mixture. Sprinkle top with more curry powder and paprika. Brown in oven at 350°.
Boil pasta and set aside. Brown garlic, onion and oil in a nonstick frying pan. Olive oil is optional. Puree 1 can of cannellini beans with water in can in a blender.
Trim as much fat as possible from brisket. Place brisket in 10 x 14-inch pan. Pour liquid smoke and Lea & Perrins over meat. Sprinkle well on both sides with spices and meat tenderizer. Cover with foil and marinate at least 4 hours in refrigerator. Bake, covered, at 200° for 12 hours.
Mix all ingredients. Pour into greased loaf pans. Bake for 1 hour at 350°.
Combine the ingredients until well blended. Preheat oven to 375°. Roll mixture into 1 1/2-inch balls. Place on a baking sheet and put into oven. Bake about 20 minutes. Makes about 30 Sausage Balls. Serve hot for best results.
Trim and bone meat; cut into thin pieces, about 2-inches long. Place meat in bowl, add mustard and mix well. Refrigerate for several hours. Melt butter in large skillet and cook onions over low heat until soft, but not brown. Remove from pan. Brown meat in skillet over low heat until brown, turning occasionally. Then add paprika, salt, pepper, Worcestershire sauce, tomato juice and liquid from mushrooms. Cover and simmer 15 minutes or until meat is tender. Stir in onions, mushrooms and sour cream. Continue cooking just until mixture is hot; do not boil. Sprinkle parsley flakes on top. Serve over hot rice or noodles. Serves 6.
Add the salt to the water and stir. Add this to the sugar, vanilla and shortening. Beat with a mixer (watch carefully, it is hard on the mixer). This recipe is enough to ice an 8 or 9-inch two layered cake.
After all vegetables are chopped, put in a large pot and cook until all the veggies are soft, about 30 minutes. Press through a sieve or food mill. Put back on stove and cook until mixture is reduced to about 1/2, or about 45 minutes. Add with the sieved mixture the remaining ingredients, and let cook. Tie peppercorns in a cheesecloth and drop in the mixture to cook. After all ingredients are together, they should cook about 1 1/2 hours. Stir frequently to keep from sticking. When of desired thickness, pour hot, into sterilized jars and seal. Process pints 20 minutes in boiling water bath. Yield: 4 to 5 pints. (To use, add 1 cup salad oil to 1 pint and mix thoroughly.)
Chop onion and saute in margarine. Add frozen broccoli and cook about 5 minutes. Add cooked rice, soup, Cheez Whiz and water chestnuts. Pour into casserole and bake 20 to 30 minutes at 350°. Ritz crackers can be used as a topping.
Cream butter and sugar. Add eggs, one at a time. Add flour all at once; beat well. Add lemon extract. Pour into greased Bundt pan. Bake at 325° for 1 hour or until done; cool for 10 minutes before removing from pan.
Preheat oven to 220° or 225°. Beat egg white until stiff. Add light brown sugar and vanilla. Beat a little; add nuts and coat good. Put on lightly greased (use margarine) cookie sheet. Bake 30 minutes. Turn oven off and let set 30 minutes before taking up.
Mix first 7 ingredients until smooth batter. Pour into pie dish. Drain peaches (save juice). Place peaches 1-inch from rim so crust can come up during baking. Cream cream cheese, sugar and peach juice. Mix until creamy and pour on top of peaches. Sprinkle with 1 1/2 teaspoons sugar mixed with cinnamon. Bake at 375° for 30 to 35 minutes. Serve warm or cool. Preparation Time: 20 minutes.
Cream the sugar and oil. Add eggs. Add flour, salt, baking powder, cinnamon, nutmeg, water, pumpkin and nuts. Blend well. Bake in 3 greased and floured bread pans for 1 hour at 350°.
Beat all ingredients until smooth. Pour into greased 9-inch pie pan. Bake at 350° until knife comes out clean (50 to 55 minutes). Serve with topping.
Marinate macaroni in French dressing. Refrigerate for 2 hours. Add other ingredients and mix well. Keep chilled.
Soften cream cheese to room temperature. Mix Roka Bleu and Old English Kraft together with the cream cheese. Roll ball in crushed pecans. Chill until ready to use.
Mix soft margarine and graham cracker crumbs. Pat onto a baking sheet. Evenly distribute the coconut, nuts and chocolate chips. Drizzle the Eagle Brand over the layers. Bake in a 350° oven for 20 to 25 minutes.
Pop popcorn. Combine corn syrup and brown sugar and cook until hot and bubbly. Stir in peanut butter and cook until blended. Pour over corn and stir in.
Beat together oil, eggs and sugar. Sift flour, soda, salt and cinnamon. Add to mixture. Next add apples, nuts and raising. Grease and flour 13x9 pan. Bake at 350 about 45 minutes or until done.
Spread nuts and coconut over bottom of 9 x 13-inch greased pan. Mix cake mix according to directions and pour over the coconut and nuts.
Mix all ingredients except milk, stir in enough milk to get medium stiff batter. Cook in pan after you fry fish. Cook on medium-high heat.
Preheat oven to 400°. Lightly grease 10 (2 1/2-inch) muffin pan cups. Shape 2 biscuits into a ball. Dip in melted butter, then in mixture of sugar and cinnamon. Place in muffin pan and bake 10 to 15 minutes or until muffins are crusty. Serve warm. Makes 10.
Note: Use 1 fresh egg in place of Egg Beaters. Beat egg and mix with the milk before using.
In blender container or food processor bowl with metal blades, place watermelon cubes. Cover; process until smooth. Pour watermelon puree into 2 quart non-metal freezer container; stir in remaining ingredients. Freeze 2 hours; stir well. Freeze until slush consistency, about 3 to 4 hours longer. Makes ten 1/2 cup servings.
Mix the jello with the hot water and cool. Cream the cream cheese and sugar. Combine all the ingredients. Put in shell. Refrigerate until set. Serves 6.
Preheat oven to 450°. Mix flour, sugar and baking soda; cut in shortening with pastry blender until mixture resembles fine crumbs. Stir in sour cream until mixture leaves side of bowl and round up into a ball. Turn onto lightly floured cloth-covered board. Knead lightly 10 times. Roll or pat dough 1/2-inch thick. Cut with floured 2-inch biscuit cutter. Place about 1-inch apart on ungreased cookie sheet. Bake until golden brown, 10 to 12 minutes. Immediately remove from cookie sheet. Yields about 18 biscuits.
Brown pork with fennel seed, basil, 1/2 onion and garlic in a stock pot. Once meat is lightly browned, add the beans, water, bouillon cubes, tomatoes and pepper flakes. Simmer 1 1/2 hours or until beans are tender. Add remaining onion, green pepper and wine and simmer another 20 minutes. Add salt and spaghetti that has been broken into 2-inch pieces. Cook just until spaghetti is al dente.
Layer ingredients in a 9 x 9-inch Pyrex dish in order listed, ending with cheese (grate as much cheese as you like). Bake at 400° to 450° for 15 minutes or until bubbly. Serve with tortilla chips.
Boil potatoes until tender, drain. Boil eggs, 8 to 10 minutes; set aside. Put potatoes into bowl, add mustard and enough Miracle Whip to moisten. Add relish and all but two eggs. Mix to desired consistency. Slice the two remaining eggs and garnish top of potato salad. Serve hot or cold.
In saucepan, mix marshmallow cream, sugar, evaporated milk, salt and margarine together. Bring to a full boil, stirring constantly. Reduce to moderate heat and boil 5 minutes, stirring constantly. Remove from heat and add remaining ingredients. Stir until chips are melted. Pour into greased 8-inch square pan. Chill until firm. Makes 2 1/4 pounds of fudge.
Spread (brush) phyllo dough with melted butter. Cover with damp paper towels. Mix fruit, sugar and lemon juice. Spread fruit down center of phyllo dough. Roll jelly roll style. Make 3 diagonal knife slits. Spread top with melted butter. Sprinkle top with sugar. Bake at 370° until brown and until apples pierced with fork are tender. Serves 4.
Arrange sweet potatoes (yams) around edges of 12 x 8-inch dish. Place ham slices in center overlapping slightly to fit dish. Combine remaining ingredients to make glaze; pour half over ham and yams. Cover dish with wax paper. Microwave at High for 4 minutes. Pour remaining glaze over ham and yams. Do not cover. Microwave at High 4 to 7 minutes or until ham is hot.
Mix all ingredients thoroughly in large mixing bowl. Pour mixture into a greased and floured 8 x 8 pan. Bake at between 350° to 375° for approximately 30 to 45 minutes or until brown. When doubling the receipt, cooking time will be 1 hour.
Arrange jelly rolls in bottom of bowl. Soak with sherry. Pour fruit cocktail over rolls with 1/2 of juice. Make custard (directions on box, Publix). When cool, pour over cocktail. Top with whipped cream, cherries and almonds. Oh, it's soo-good.
Place 1 cherry in each cube in ice tray. Cover with pineapple juice. Freeze.
Mix together yeast and hot water. Add sugar, eggs, salt, warm water and melted butter. Mix with 4 cups flour. Let rise until double. Roll out. Spread with melted butter. Sprinkle with sugar and cinnamon until butter is soaked up. Roll up and cut. Let rise again. Bake at 350° for 30 to 35 minutes. While still hot, spread with butter frosting.
Saute chicken, mushrooms and garlic in oil in a large skillet until chicken is lightly browned. Add broth, beans, salt and pepper. Bring to a full boil. Stir in rice. Remove from heat; cover and let stand 5 minutes. Makes about 6 cups or 4 servings, less than 350° calories each.
Mix up day before. Can be used for sandwiches or for stuffed tomatoes or on crackers.
Simmer raisins in 1 1/4 cups water until soft. Cream sugar and shortening. Add eggs, then dry ingredients and mix well. Add juice from cooked raisins. Last, gently stir in raisins. Bake for 8 to 10 minutes at 350°. This is a very soft cookie.
Grease cookie sheets. Combine cake mix, whipped topping and egg in large bowl. Stir until well mixed. Drop by teaspoons into powdered sugar; roll to coat. Place balls 1 1/2-inches apart on cookie sheet. Bake at 350° for 10 to 15 minutes until light golden brown (for chewy cookies do not overbake). Remove from cookie sheet; cool. Store in tightly closed container.
Combine 3 cups milk, uncooked rice and next four ingredients in a medium saucepan. Bring mixture to a boil over medium-high heat. Reduce heat and simmer, uncovered, 20 minutes, stirring occasionally.
Mix cornstarch, water and 2 tablespoons sugar; cook together until clear, then set aside. Add a bit of salt to egg whites and whip until foamy or standing in peaks, at which time add the cornstarch mixture. Continue beating until creamy, then add 6 tablespoons sugar gradually, beating until very creamy. Pile on pie and brown at 325°.
Cut potatoes up in large bowl, add all ingredients except 2 boiled eggs and cayenne.
Melt butter and add to brown sugar. Add eggs, flour, vanilla and nuts. Bake 30 minutes at 350°.
Sprinkle chicken with salt and pepper. Mix ingredients together (except chicken). Brush on chicken. Broil 10 minutes on each side, basting occasionally. When done, pour remaining sauce over chicken and serve.
Combine flour, salt and pepper in paper or plastic bag. Add a few necks at a time. Shake to coat. Heat shortening or oil in a stock pot on medium heat. Brown necks on all sides. Add onion, celery, garlic and bay leaf. Saute 3 minutes. Add water, bouillon cubes, celery seed and red pepper flakes. Cover. Cook on medium-low heat for 2 hours or until meat is very tender. Add additional salt and pepper to taste, if needed.
Thaw and drain spinach, squeezing dry. Mix together all ingredients (except bread) and refrigerate.
In a medium bowl, mix mustards, oil, garlic, tarragon, paprika and red pepper into a smooth paste. Cut unpeeled potatoes into 1-inch chunks. Pat dry with paper towel and toss with mustard mixture until coated.
Brown hamburger with onion; drain. In a crock-pot, set on low or on top of stove; mix all of the ingredients. Simmer; the longer, the better. You can substitute ground pork or ground turkey.
Make a white sauce with 1/4 cup milk and flour. Gradually add to 3/4 cup milk in a saucepan. Over medium heat, cook until thick, stirring constantly. Set aside until completely cold. Beat Crisco and sugar until very fluffy. Add cold white sauce to sugar mixture. Add vanilla; beat until very fluffy. Frost cake, making frosting stand up in peaks all over cake by tapping spatula all over cake.
Place all the ingredients in the blender and blend for 2 minutes. Refrigerate for an hour and serve.
Chop bacon and onion. Cook bacon. Add onion and saute. Drain. Blend 1 can of beans and add. Add remaining ingredients and 2 cans water. Cook 30 minutes. Serve with rice, grated cheese and chopped onions or Fritos.
Cut top off French bread for a lid. Scoop out soft bread. Put in drained oysters. Pour cocktail sauce over oysters. Put on lid. Wrap bread in foil. Bake at 350° for 20 to 30 minutes. Serve in slices.
Cream butter and sugar. Beat in flour and corn meal. Add eggs, milk, vanilla flavoring and lemon juice. Mix together and pour into uncooked pie crust. Bake in oven at 350° for 55 to 60 minutes.