HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a saucepan, combine sugar, raisins, hot water, vegetable oil, cinnamon and nutmeg. Bring mixture to a boil. Continue cooking at a low boil for 5 minutes. Remove from heat and cool completely. Meanwhile, sift flour with baking soda. Blend dry ingredients with cooled raisin mixture. Add vanilla and chopped nuts, if desired. Turn into greased and floured 9 x 13-inch baking pan. Bake at 350° for 30 to 45 minutes or until cake top springs back to the touch. Makes 12 servings, each with 492 calories, 17 grams fat and 0 mg cholesterol.
Combine first 6 ingredients. Then add shrimp, crabmeat or lobster. Chill overnight for better taste!
Put zucchini in large bowl. Add eggs, scallions, mint, parsley and cheese. Add flour, a little at a time. Add spices. Drop mixture by tablespoons into the very hot oil. Fry until both sides are brown.
Mix mayonnaise, sour cream and honey. Combine apples, celery, nuts and grapes. Fold in the dressing and chill.
Combine and boil together several minutes. Serve steaming hot. Serves 12 to 14.
Saute ground beef and onion; season with salt and pepper to taste. Heat in saucepan the soup, seasoning mix, beans, Ro-Tel and water. After heated, mix with ground beef. Line bottom of casserole dish with Doritos. Spread sauce over chips. Sprinkle with cheese and bake 10 to 12 minutes at 350°.
Let stand 5 minutes, then boil 5 minutes. In each jar add 1/2 teaspoon salt	and 1	teaspoon oil.	Pour vinegar solution over peppers that	have been drained and packed into jars. Hot water bath for 5 minutes.
Combine first 3 ingredients. Add enough of flour to make stiff dough. Roll very thin on a floured surface; let stand 20 minutes. Roll up and slice 1/8-inch thick. Spread out and dry 2 hours. Drop into boiling soup or boiling salted water and cook 10 minutes. Makes 3 cups uncooked noodles.
Mix together. Add crushed ice to chill. Serves 20 to 25 people.
*To toast coconut, heat oven to 350°. Spread coconut in thin layer on shallow baking pan. Bake 5 to 10 minutes, stirring occasionally until light golden brown.
Pour 1/2 cup orange juice over each side of the cake on the outside, piercing with a fork so all juice will be absorbed. Set aside. Mix sour cream, powdered sugar and rest of orange juice together. Blend and spread less than 1/2 of it over the bottom layer. Put top layer on and frost the whole cake. Sprinkle with orange rind and refrigerate 24 hours before cutting.
Sift flour. Add sugar. Cut in butter, eggs and vanilla. Make a smooth dough. Chill. Roll out real thin and cut with cookie cutter. You will need to sprinkle flour on waxed paper to roll out and add flour as needed to keep dough from sticking. Bake at 350° until light brown.
Combine Kahlua with cream de cacao and divide among six mugs or heated wine glasses. Top with cream and sprinkle with cocoa.
Mix sugar, syrup and water. Bring to a boil, stirring constantly. Reduce heat; stir occasionally until it forms a hard ball. Beat two egg whites until fluffy. Add the jello gradually and beat until mixture holds a stiff peak. Pour syrup into egg whites, beating constantly, until it loses its glossy look. Add nuts and coconut. Drop by spoonfuls onto wax paper.
Brown hamburger. Add the rest of the ingredients. Put in large cake pan. Add 1 large package of Tater Tots on top. Bake 400° for 35 minutes.
Cook pudding per package instructions. Stir in cake mix. Spread in 9 x 13-inch greased baking dish. Sprinkle with chocolate chips and nuts. Bake per cake mix instructions. Cut into small squares to serve. Top with whipped cream.
Cook and drain broccoli. Layer broccoli in bottom of casserole. Next, layer chicken (boneless). Mix soup, curry, lemon juice and mayonnaise together; layer this over chicken. Sprinkle with cheese and bread crumbs and dot butter over top. Bake at 350° for 30 to 45 minutes. Serves 6 to 8.
Mix beef and pork in a bowl. Soak the bread in the milk and shred. Mix with the meat, onions and most of the catsup (reserve 2 tablespoons). Break in the eggs and season. Mix well together. Form into a loaf and place in a greased baking dish. Spread the remaining catsup over the top to form a crust. Place 6 slices of bacon over the top (optional). Bake in a 350° oven for 1 to 1 1/2 hours.
Mix all together in large mixing bowl. Pour in greased and floured 11 x 15-inch cookie sheet with rim. Bake at 350° for 20 to 25 minutes.
Combine cake mix, 2 eggs and melted butter. Spread in a well-greased 9 x 13-inch pan. In a medium bowl, mix powdered sugar, 2 eggs and cream cheese. Pour on top of cake mixture, distributing evenly. Bake at 350° for 35 to 40 minutes. When cool, sprinkle with powdered sugar and refrigerate.
Mix cake mix, oil, eggs and oranges (juice too) until the oranges are in tiny pieces. Bake at 325° for 25 minutes. Cool.
Mix all ingredients that comes in the Patangco mix with water and oil with mixer on medium speed. Develop dough 15 minutes, then roll it up with a rolling pin to 4 cm. Roll to twin sizes. Fry them and eat them.
Sliver dried beef in bottom of baking dish. Place raw chicken on top of dried beef. Mix soup and sour cream. Spread over chicken. Bake at 350° for 3 hours. Remove lid last 30 minutes to brown chicken.
Cream the butter and shortening in mixer bowl until light. Add sugar gradually, beating at medium speed until fluffy. Beat in cream cheese. Add flour alternately with eggs, beginning and ending with flour and mixing well after each addition. Stir in vanilla.
Preheat the oven to 400°. Cream the margarine and sugar. Stir in the remaining ingredients. Roll the dough on a floured board to 1/4-inch thick. Cut the dough with a biscuit cutter. Place the biscuits on a greased cookie sheet and bake for 15 minutes.
Blend together the eggs, sour cream and salt. Stir in cheese. Add ham, bacon, mushrooms, etc. Pour egg mixture into greased 1 1/2-quart baking dish. Drizzle butter over top. Bake at 350° for 18 to 20 minutes, or until set. Tilt dish to distribute butter over top. Dish has soft texture and is easy to prepare.
Tie spices in a cheesecloth; add to other ingredients. Cook slowly on low heat until thick like preserves. Can cook on medium to high heat; keep eye on it. Stir often. Use wooden spoon for stirring. Seal in hot jars.
Mix well. Roll in date size balls. Bake at 350° for 20 minutes on lightly greased sheet. Roll in powdered sugar while warm.
Trim crusts and cut bread in one-inch cubes. Melt oleo and cheese in double boiler until rarebit consistency; remove from heat and add egg whites. Working quickly, dip cubes of bread into cheese mixture, coating well. Place cubes, not touching, on a greased cookie sheet. Refrigerate overnight. Bake at 350° for 10 to 12 minutes. May be frozen.
Line baking pan with foil. Spray with Pam or grease with oil. Sprinkle salt and lemon pepper in cavity and under neck skin. Put onion under neck skin; fold wings under back and pull neck skin under wings. (Do not put salt on top; it won't brown evenly.) Put a handful of parsley stems and 1 teaspoon of rosemary in cavity. Tie legs together loosely. Put all ingredients (including giblets) around turkey, carrot, celery, 1 large onion, and 1 teaspoon rosemary. Heat the consomm and tomato juice and pour around turkey. Cover turkey with single foil. Do not let top foil touch turkey. Bake at 425° for 1 hour on lowest rack; remove and slit top of foil. Open foil and push to side. Bake for 1 hour, uncovered, at 400°. Do not baste.
Combine softened cream cheese and Marshmallow Creme. Mix until well blended. Serve with fresh fruit and cookies. Especially good with strawberries and grapes.
Put berries and juice in saucepan; turn on medium heat. Add sugar and cornstarch; stir until thickens. Before pouring into crust, put sliced butter pieces under top crust (before you put it on). Bake at 400° until brown.
Preheat oven to 425 degrees. Lightly butter a 13x9-inch casserole. Layer potatoes on bottom of casserole so they are barely overlapping. Top with onion. Sprinkle with seasoned salt and pepper. Put 2 more layers of potatoes, onion, seasoned salt and pepper, ending with potatoes. Pour broth over all. Top with cheese. Bake uncovered for 45 minutes or until top is golden brown and bubbling. Let stand 10 minutes before slicing into squares. Serves 12.
Sift flour and salt. Beat eggs. Add milk and stir gradually into flour to make a smooth batter. Beat thoroughly with eggbeater. Fill greased muffin tin 2/3 full. Bake at 450° for 15 minutes, then reduce temperature to 350° for 20 minutes. Delicious served with spaghetti, casseroles, etc.
Soften cream cheese. Mix with chives, seasoned salt and drained pineapple. Shape into a ball and roll in chopped pecans.
Preheat oven to 350°. Cook broccoli until barely tender; drain well. Stir soup and sour cream together. Add broccoli, tuna and rice to soup and sour cream mixture. Spoon into 1 1/2-quart casserole. Top with mixture of melted butter/bread crumbs. Bake 30 to 35 minutes. Serves 4.
Mix all ingredients. Bake at 350° for 25-30 minutes. Serve hot with Ritz crackers.
1. Cook the brown sugar with the butter and bring to a boil. Cook 4 minutes.
Scrub potatoes and rinse well. Pierce at intervals with fork. Arrange in circle, 1-inch apart, on paper towels in microwave oven. Cook at 100% power for 16 minutes, turning potatoes over after 8 minutes. Let stand 3 minutes. Remove from oven. Remove 1/4-inch horizontal slice form top of each potato. Using teaspoon, carefully remove pulp, placing in mixing bowl. Set shells aside. Add butter, sour cream, salt, pepper, 1/2 cup grated cheese, chives and bacon bits (to taste) to pulp. Beat with electric mixer until smooth. Divide mixture evenly and spoon into shells. Sprinkle tops with remaining cheese. Place in circle on microproof dish. Cook at 100% power for 4 minutes.
Add 1/2 cup melted butter to crushed vanilla wafers. Spread mixture in a 13 x 9-inch pan. Press firmly to form crust. Mix 1/2 cup melted butter, powdered sugar and cream cheese. Small amount of pineapple juice may be added to make mixture creamier for spreading. Spread mixture over vanilla wafer crust. Top creamed mixture with pineapple. Spread thawed Cool Whip topping over pineapple. Sprinkle with chopped pecans.
Mix. Add enough mayonnaise or salad dressing to toss together. Add salt and pepper as desired. Chill thoroughly and serve on lettuce leaf with tomato wedges, boiled egg or olives. Serves 6.
While meat is browning, cut tortillas into strips. Mix all other ingredients. When meat is brown, add to other mixture. In baking dish, place layer of tortillas and layer of mixture. Repeat process. Cover with grated cheese. Bake at 350° for 35 minutes.
Line bottom of dish with vanilla wafers, then layer of sliced bananas. Repeat until desired thickness.
Cook rice in broth with butter until tender. Beat egg whites until they form peaks. Add egg yolks and lemon juice. Slowly combine mixture with broth and rice so eggs do not cook. Serve hot with pepper and Italian bread chunks. Enjoy!
Cover bottom of a casserole dish with bacon. Top the bacon with an inch layer of sauerkraut. Lay pork chops close together on top of the kraut and top chops with a layer of onion rings. Next, add a layer of potatoes. Cover with a can of solid packed tomatoes. Season with salt, pepper and caraway seed. Cover and bake at 350° until done, approximately 2 hours. For a large crowd, repeat layers.
Pre-cook spears for 5 minutes. Place slice of ham and slice of cheese on a flat surface. Place a broccoli spear in center of each and roll and secure with toothpicks. Place in a buttered casserole dish and top with your favorite cheese sauce. Sprinkle lightly with paprika.
Combine concentrates, drink mix and sugar in large bowl. Stir in water gradually. Add ginger ale and ice just before serving, stirring gently. Yield: 50 servings.
Mix all together. Put on greased baking sheet in 2-inch balls and bake at 350° for about 30 minutes.
Pour ingredients into a small mixing bowl and mix well. Use as brown sugar in your favorite baked recipes where brown sugar is required. Makes 1/4 c., enough to replace 1 c. of standard brown sugar.
Crumble mincemeat into a saucepan. Add 1/2 cup water and cook, stirring until lumps are broken and mixture comes to a boil. Boil vigorously for 1 minute. Cool. Dissolve gelatin in hot water. Chill until spoonful of mixture mounds slightly. Fold in mincemeat and walnuts, then whipped cream (Dream Whip). Pour into baked shell. Chill until firm. We like this because the orange gelatin takes some of the sharp mincemeat flavor away.
Cook potatoes until tender. Mash; add sugar. In casserole dish, layer marshmallows, coconut and potatoes in that order. Melt oleo; remove from heat and add brown sugar and pecans. Pour over potatoes. Bake in 400° oven until bubbly.
Preheat oven and cookie sheet to 400°. In large skillet, brown beef. Drain well. Add green pepper and cook 2 minutes. Stir tomato sauce, mushrooms, water, oregano, basil and garlic powder. Simmer 10 minutes. Sprinkle half the Parmesan cheese over bottom of pie crust. Spread half the beef mixture over Parmesan cheese. Sprinkle with 1 cup Mozzarella cheese. Layer rest of beef and Parmesan cheese. Bake on preheated cookie sheet for 25 minutes. Sprinkle with remaining 1 cup Mozzarella cheese. Return to oven 5 minutes or until cheese melts. Let stand 10 minutes before serving. Makes 6 servings.
Mix sausage, tomato sauce and mushrooms. Spread thinly on each slice and top with grated cheese. Spray pan and bake in a 350° oven for 30 minutes.
Mix together first nine ingredients. Put into well-greased casserole. Sprinkle 1/2 cup grated cheese and crushed potato chips on top. Bake at 325° or 350° until heated through and the top is boiling. Set aside for a few minutes before serving. Serves 6 to 8.
Layer tomatoes, rice, broth and chicken. Sink chicken in broth. Add seasoning. Bake 1 hour at 350°.
Wash celery roots and pare them. Cut each into 4 parts. Cover with salted boiling water; cook until tender. Drain. Reserve 2 cups water. Cut half of celery in small pieces and save for soup tureen. Rub other half through sieve. Melt butter in soup pot. Stir in flour. Add liquid, little by little and let come to boil. Mix egg yolk with a little water and stir into soup. Add the peas, pepper, salt and sherry. Stir and pour over the celery into the soup tureen. Add parsley.
Combine in saucepan, brown sugar, 1 1/4 cups water, shortening, raisins, nutmeg, cinnamon and cloves. Boil for 3 minutes. Cool. Then add a mixture of baking soda, salt and 2 teaspoons of water.
Heat milk, sugar, shortening and salt until warm. Stir until shortening melts.
Preheat oven to 375°. Butter a 1 1/2-quart casserole. Cook macaroni as directed on package; drain. Prepare Cream Sauce. Stir in cheese, heat over medium heat, stirring constantly, until the cheese is melted.
Microwave on High for 6 to 8 minutes the beef, onion and garlic. Stir 1 time. Drain and set aside. Microwave on High for 6 minutes the spinach. Drain well. Combine beef, spinach, dill, parsley, eggs and cheeses. Stuff shells. Spread on bottom of 12 x 8-inch casserole with 1 cup sauce. Arrange stuffed noodles in dish. Sprinkle with Mozzarella cheese. Pour remaining sauce. Cover with wax paper and microwave on High for 12 to 15 minutes. Cool 10 minutes.
Mix first 5 ingredients. Put 2 tablespoons filling and a little grated cheese in each tortilla. Put in a 13 x 9-inch baking pan. Top with remaining sauce, sour cream and cheese. Bake at 350° until cheese melts, about 30 minutes. If desired, add jalapeno peppers, cooked chicken, turkey, crab meat or shrimp.
Cream the Crisco and sugar together. Add the eggs. Mix flour, baking powder, salt, milk and grated lemon rind. Bake in loaf pan or tube cake pan at 325° for 50 or 60 minutes. Top with the glaze.
Slice potatoes in pan. Add onions and Spam. Combine soup, milk, water, salt and pepper. Pour over potatoes and meat. Bake until potatoes are tender or about 45 minutes. Place cheese on top. Heat until melted.
In large bowl, combine whipped topping, pudding mix, orange, crushed pineapple and marshmallows. Cover. Refrigerate. Just before serving, layer salad with bananas and strawberries. Store in refrigerator.
Blend Miracle Whip and sugar. Add vinegar and stir well. Stir in enough milk to desired consistency.
In a large skillet, saute broccoli, zucchini, red pepper and snow peas in butter until tender-crisp. Add half and half and pepper; cook briefly until slightly reduced. Serve over linguini; sprinkle with Parmesan cheese. Makes 4 servings.
Put sugar, egg whites, vanilla and other ingredients in top of double boiler. Beat until stiff. Makes enough frosting for 2 layer cakes.
Drain fruit; reserving liquid. Add water to juice to make 2 1/2 cups. Bring liquid, both puddings and Tang to a boil over medium heat; stirring constantly. Cook until thick and shiny; let cool. Add drained fruit and sliced bananas; refrigerate.
Blend until smooth. Pour into pie shell. Bake for 15 minutes at 350°.
In a large mixing bowl, combine sugar, butter and evaporated milk. Cook in microwave, uncovered, for 8 minutes, stirring occasionally. Stir in chocolate until melted. Add marshmallow cream, nuts and vanilla; mix well. Pour into greased 13 x 9-inch pan and cool. Cut into squares.
Melt butter and chocolate. Beat eggs well. Add sugar and stir until thick. Add flour. Add chocolate mixture, salt and vanilla. Nuts or coconut may be added. Bake at 325° for 25 minutes. Use an 8 x 8-inch pan.
Add rice to salted water. Bring to boil. Simmer until rice is mushy. Remove from heat, add oleo and cinnamon. Cool. Fry meat in 1/4 cup oil until loses redness. Add onions, celery and garlic. Cook slowly for 10 minutes. Add chili powder, tomato sauce and water. Simmer 1 hour; stir occasionally. Remove from heat, add parsley, cheese, salt and pepper. Set aside to cool. Roll into firm balls, using 1 tablespoon meat mixture. Chill and dip into beaten egg. Roll in seasoned bread crumbs. Fry in hot deep oil until golden brown. Makes 3 dozen.
Mix cream cheese and taco seasoning and spread on cookie sheet. Sprinkle onions, lettuce, cheese, tomatoes and olives. Scoop up with corn chips and dig in!
Heat oven to 400°. Mix brown sugar, butter and shortening in large bowl. Stir in the 1 3/4 cups flour, the oats, salt and baking soda. Reserve 2 cups of this mixture. Press remaining mixture into ungreased 13x9 in. pan. Toss apples and the 3 Tbsp. flour. Spread into pan. Heat caramels over low heat, stirring occasionally, until melted. Pour evenly over apples. Sprinkle with reserved oat mixture. Press lightly. Bake at 350° for 25-30 minutes. Cut into bars while still warm.
Cream together sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Sift together flour, salt and baking soda. Add to creamed mixture alternately with sour cream. Add extracts and vanilla; beat well. Pour batter into greased and floured 10-inch tube pan. Bake at 350° for 1 1/2 hours or until cake is done. I start testing it about 1 hour and 15 minutes. Cool 15 minutes in pan. Remove from pan and sprinkle with powdered sugar.
In large saucepan, melt butter. Then add sugar, milk and cocoa. Cook over medium heat until it boil, stirring often. Boil for 1 minute, then remove from heat. Add vanilla, peanut butter and oatmeal. Immediately drop by spoon onto waxed paper and refrigerate.
Combine dry ingredients; add oil and eggs, one at a time. Add 7-Up and blend until mixed well. Bake in 3 cake pans at 300° for 35 to 40 minutes. Cake will be done when it springs back up to touch. Frost with your favorite icing.
Mix the first 3 ingredients with a spoon. Stir warm water and Borax until Borax is dissolved. Pour the first mixture into second mixture. Don't mix or stir. Watch the change. Pour out excess water and knead mixture a few times. Store in an airtight container; do not refrigerate. Not edible.
Cook first 3 ingredients together; drain. Put in a 2-quart baking dish.
Brown ground beef, onion and garlic salt; drain. Add tomatoes, tomato sauce, sugar and basil; simmer, uncovered, for 30 minutes. Cook and drain noodles. Combine cottage cheese, Parmesan cheese, parsley flakes, eggs, salt and pepper. Alternate layers of lasagna, cheese mixture, slices of cheese and meat mixture, repeating until all are used, in a 9 x 13-inch baking dish. Bake at 375° for 30 minutes. Yield: 6 servings.
Put rice, salt and water in bowl. Power level High for 4 minutes. Stir after 2 minutes. Let stand 5 minutes and drain rice. Add Cheez Whiz to warm rice. Stir until melted. Place unopened package of broccoli on end in microwave oven. Microwave on High 4 minutes, turning over after 2 minutes; drain. Add broccoli to rice and cheese mixture and stir in cream of chicken soup. Put in casserole dish, microwave 3 minutes on High. Remove and stir. Microwave 3 minutes more. Serves 6.
Combine sugar and soda in a 3 1/2-quart saucepan; mix well. Stir in cream; bring to a boil over medium heat, stirring constantly. Reduce heat, cook and stir to soft ball stage (234°). Remove from heat; add butter. Stir in pecans; beat until thick, 2 to 3 minutes.
Mix eggs, pumpkin, sugar, salt, ginger, cinnamon and cloves together. Pour into a 13 x 9-inch pan. Sprinkle dry cake mix on top. Drizzle melted butter over the mix. Spread chopped nuts over all. Bake at 325° for 1 hour and 20 minutes, covering loosely with foil to keep from browning too soon for the first half of baking time. Cut into squares. Serve. Top with whipped cream if desired.
Brown chicken breasts in 2 tablespoons corn oil. Place chicken in an 8 x 8 x 2-inch baking pan or dish. Cover with spaghetti sauce. Cover with aluminum foil. Bake at 375° for 45 minutes. Remove from oven; top with cheese, then return to oven just long enough to melt the cheese. Serve over rice or noodles. Makes 4 servings.
Melt brown sugar and butter together. Cool. Add eggs. Mix flour, baking powder, salt, vanilla and nuts together. Add to other mixture; mix well. Bake in greased 9 x 13-inch pan at 350° for 30 minutes.
Combine rhubarb, sugar and flour and spread in buttered pan (6 x 10-inches). Now combine brown sugar, rolled oats, flour, margarine, shortening and salt. Mix well; sprinkle over mixture in pan. Bake at 375° for 40 minutes.
Mix ground beef, bread crumbs and eggs by hand. Pour oil into frying pan and heat on medium heat. Roll meat mixture into 2-inch meatballs. Place in hot oil. Fry for about 20 minutes.
Open crescent dinner rolls and lay in pan. Cook as directed. When done, set aside. In a bowl to the side, mix Hidden Valley, mayonnaise, yogurt and cream cheese together. When mixed, spread over crescent rolls and top with your vegetable medley. Chill for 2 hours in the refrigerator and cut into squares.
Mix milk and baking soda together. Blend Crisco and sugar; add milk, flour and salt. Beat eggs in, one at a time. Add flavoring and beat well. Bake 1 hour at 350°. An old recipe and very good.
Mix juice, ginger ale and vodka. Freeze. Put slush in glass; pour Squirt over slush when serving.
Mix crushed cookies with melted butter; press into bottom of a 9 x 13-inch pan. Cool 1 hour. Spread softened ice cream over crust. Cover and freeze about 1 hour. Pour hot fudge sauce over ice cream, cover and refreeze until firm. Spread Cool Whip over top. Return to freezer. When ready to serve, sprinkle with nuts and cherries.
Combine first 5 ingredients; beat at medium speed until smooth. Spread 1 tablespoon cheese mixture on each of 8 bread slices. Top with remaining bread slices and spread remaining cheese mixture on top of the sandwiches; sprinkle with paprika. Bake at 400° for 10 to 12 minutes. Serves 8. Freeze unbaked portion in freezer-proof wrap.
In a 9 x 10-inch pan, put crisp cooked broccoli. Then cut up cooked chicken breasts. Mix the soups, mayonnaise, lemon juice, milk and curry. Pour over chicken. Sprinkle all the shredded cheese on top. Last put on the stuffing cubes. Bake at 325° to 350° for 1 hour until bubbly.