HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all together (except pineapple and carrots) for 2 minutes at medium speed. Add pineapple and carrots and mix well. Pour into three 8 or 9-inch pans and bake at 350° for 25 to 30 minutes. Cool and frost with Cream Cheese Frosting.
Mix squash and onions with other ingredients. Drop by spoonfuls into hot oil and fry until golden brown. Turn 2 or 3 times.
Preheat oven to 375°. Bring butter and water to a boil in saucepan. Stir in flour until well mixed and forms a ball. Add eggs; mix well. Pour into greased 9 x 13-inch baking dish. Bake for 35 minutes. Press down to form dessert shell. Cool.
Mix cereal, pretzels and pecans in baking dish. Melt butter and add salt, garlic salt and Worcestershire sauce. Pour over cereal mixture and cook for 2 hours in a 225° oven. Stir every 15 minutes.
Mix together. Makes 4 layers. Bake at 375° for 25 minutes.
Mix all ingredients, except dressing. Place half of dressing in bottom of casserole dish. Add ingredients on top. Dab with butter. Cook at 375° until bubbly, then put rest of dressing on top for 5 to 10 minutes.
Pick over crab meat for shells. Sprinkle Wye River or Old Bay seasoning over crab meat. Beat egg; mix in mayo, mustard, Worcestershire, lemon juice, crumbs and crab meat. Mix; make patties. Fry in butter until brown on both sides. Serve. Salt and pepper to taste.
Cook the rice in the water, salted, for 20 to 30 minutes. Drain and save water (1/2 cup). Dissolve the jello in the reserved 1/2 cup water. Combine jello, sugar, warm rice and pineapple. When cooled, add Cool Whip. Stir and chill.
Dissolve yeast with 1 cup of warm water. Add sugar, salt, oil and flour; let sit for 15 minutes. Grease pan and fingers; spread dough flat. Add sauce, cheese and toppings as desired.
Wash potatoes. Cook, covered, in a large saucepan in boiling water for 20 to 25 minutes or until tender. Drain. Peel and mash potatoes (should have 3 cups). Stir in half the cheese and half the onions. Spread potato mixture over bottom and up sides of a greased 2-quart rectangular baking dish or casserole to form a shell.
Cut hot dogs into 4 to 5 pieces. Mix all ingredients in a saucepan. Melt over low heat and boil sauce until slightly thick. Serve hot in chafing dish with cocktail picks.
Cook over medium heat until mixture thickens (about 10 minutes). Remove from heat, add 1 cup coconut and 2/3 cup chopped pecans. Beat until cool and thick (by hand). Excellent on most any flavor cake.
Day 1: The day you receive starter, do nothing. This is the starter: 1 cup sugar, 1 cup plain flour and 1 cup milk; stir with a wooden spoon.
Combine all ingredients except cheese and chips. Toss lightly. Pile lightly into greased baking dish. Sprinkle with cheese and potato chips. Bake 10 minutes at 450°. Serves 5 or 6.
Combine graham cracker crumbs, sugar and cinnamon. Blend in melted margarine. Press over bottom of lightly greased spring-form pan. Chill. Blend cream cheese, sugar, flour and grated orange rind. Beat until light and fluffy. Add eggs and egg yolks, one at a time; beat well after each addition. Stir in milk and pour into crumb crust. Bake at 475° for 10 minutes. Lower heat to 200° and bake 1 hour longer. Turn off oven and let cake remain in oven until cool, about 1 hour. Top with Fruit Glaze of your choice. Makes 16 servings.
Pour egg into 6-cup buttered casserole. Heat corn and milk and gradually stir into beaten egg. Add salt, bread crumbs and cheese and mix thoroughly. Bake uncovered at 325° for 30 minutes.
Cook spinach as directed; drain well. Combine spinach with softened cream cheese. Mix well. Season with salt and pepper. Cover with bread crumbs; dot with oleo. Bake at 350° for 15 minutes, or until bubbly hot.
In large bowl combine egg, water, salad dressing, seasoned salt and cereal. Let stand 10 minutes. Stir to break up cereal. Add ground beef and celery. Mix well. Shape into loaf. Bake at 350° for 1 hour. Add cheese for last 5 minutes. (Cut slices in half diagonally and arrange as triangles across top.) Serves 6.
Mix flour with soda. Combine butter, sugars, pudding mix and vanilla in large mixer bowl. Beat until smooth and creamy. Beat in eggs. Add flour mixture. Stir in chips and nuts (batter will be stiff). Drop by teaspoons onto cookie sheet. Bake at 375° for 8 to 10 minutes. Makes about 7 dozen.
Saute bacon and onion until onion is tender. Drain clams. Add clam liquor, potatoes and water to onion and bacon; cook about 10 minutes, until potatoes are tender. Add clams; heat through. Just before serving, add milk; heat to simmer. Serves 4. Salt and pepper to taste.
Mix last 3 ingredients together in measuring cup in order given. Mix first 3 ingredients together in large bowl. Add vegetable shortening. Must not be lard or liquid shortening or animal fat. Use Crisco, Spry or store brand vegetable shortening. Cut shortening in with dry ingredients until sizes of pieces vary from "pea size" to crumbs. Add liquid ingredients and mix until blended. Then use your hands to combine crumbs from bottom of bowl with rest of dough. Divide into six parts for large 9-inch pies or seven parts for 8-inch pies. Roll out on floured surface, turning over at least once. Mixture may be soft and absorb additional flour. Fit into pans and trim edges. All cut-off dough pieces may be remixed into remaining dough. Be rough with this dough. Handle it as much as necessary. It keeps about 2 weeks wrapped in waxed paper in refrigerator or frozen for 3 or 4 months.
Preheat oven to 375°. Grease loaf pan. Make bottom layer with bread and cheese. Beat eggs; add milk, salt and pepper. Use half egg mixture to cover bottom layer. Repeat bread and cheese layer, then pour remaining egg mixture over top. Bake 10 to 15 minutes or until golden brown. Can be made ahead and refrigerated. Bake 5 minutes longer.
Grease a 9 x 12-inch glass baking dish. In large bowl, combine noodles, eggs, sugar (except 5 tablespoons), margarine (except 5 tablespoons), sour cream, cream cheese and lemon juice. Place in baking dish and refrigerate 1 hour or overnight.
Mix flour and butter together as for pie crust. Beat eggs and add sugar. Beat until thick. Add soda, baking powder and vanilla to egg mixture. Combine by adding flour-butter mixture to beaten egg combination. Mix well. Roll into small balls and place on cookie sheet and press down with glass. Or these make wonderful cut out cookies. Chill batter. Roll about 1/4-inch thick. Bake at 350° for 7 to 8 minutes.
Melt butter in saucepan and blend in flour. Add milk and other ingredients. Cook over medium heat, stirring constantly until smooth and thick, approximately 7 minutes. Serve over cooked and drained broccoli or asparagus. Can be used in other dishes.
Mix all ingredients in saucepan. Cook over medium heat, stirring constantly until mixture gathers on stirring spoon and forms dough. This will take about 6 minutes. Dump onto waxed paper until cool enough to handle and knead until smooth. Store in covered container or plastic bag. Food coloring may be added. (After cleaning, your stainless steel pans will shine because of the cream of tartar!) Makes about 2 pounds of play dough.
Melt margarine in pan. Do not over heat. Sprinkle brown sugar over margarine; arrange pineapple slices over sugar mixture. Fill center with cherry and fill between circles with pecans. Sprinkle with coconut all over. Pour cake batter over all. Bake at 350° about 45 minutes.
Slice onions and tomatoes. Put in a large pan. Put 2/3 cup table salt on top and set for 3 hours; drain. Combine sugar and vinegar and bring to a boil; drop mixture into it. Add mustard and turmeric. Cook until tender. Add cornstarch which has been mixed with 1/2 cup of cold water. Stir into mixture. Cook until thick. Be sure to stir as it will stick after adding cornstarch. Put in sterile jars.
Soften butter with a fork, add sugar and well beaten eggs. Mix 3 cups of flour with the other dry ingredients and add alternately with milk and mix to the first mixture. If necessary, add more flour until the dough is soft. Form a ball and refrigerate 1/2 to one hour to firm. Roll dough 1/8-inch thick on a slightly floured board or table. Cut with a pastry cutter in the shape of a doughnut. When all the doughnuts are shaped and cut, cook in a deep fryer or a large skillet in which three inches of fat or shortening or vegetable oil has been heated to 325° approximately. Place 3 to 4 (depending on the size of the doughnuts and the surface of the frying pot available) gently into the heated fat/oil. Cook one side until gold color shows on the edge, turn, cook the other side until golden; remove from pot and continue to cook rest of doughnuts. Makes approximately 50 doughnuts.
Bake the potatoes. Cut in half and scoop out meat. Crumble. Now add remaining ingredients. Toss together and refill potato shells. Return to oven to brown.
Mix together meat, spices and half can of pizza sauce. Pat mixture evenly over entire bottom of 10-inch skillet. Pour remaining half can of pizza sauce over center of meat and spread to 1-inch from edge. Cook, covered, over low heat for 20 minutes. Continue cooking, uncovered, another 20 minutes. Drain off fat. Arrange Mozzarella over meat; cover and let stand 3 to 4 minutes. Serves 4 to 6.
Season hens inside and out with salt and pepper. In a small saucepan, cook almonds, onion and rice in margarine for 5 to 10 minutes, stirring frequently. Add water, bouillon cube, lemon juice and salt. Bring mixture to boiling, stirring to dissolve cube. Reduce heat; cover and cook slowly about 20 minutes or until liquid is absorbed and rice is fluffy. Stir in drained mushrooms.
Mix together. Put in a 9 x 9-inch brownie pan and bake for 20 minutes at 350°. Cut and serve on crackers.
Wash cucumbers, slice thin and add onions and peppers. Layer this with salt and ice. Let stand 3 hours. Add ice as needed. Drain well. Combine vinegar, sugar and spices. Let come to a boil and add cucumbers. Boil 15 to 20 minutes. Seal in jars. Makes 7 pints.
In a mixing bowl, combine soup, milk, soy sauce and pepper. Gently stir in the beans. Spoon half of the mixture into a 12 x 8 x 2-inch baking dish. Sprinkle with half of the onions. Spoon remaining bean mixture over the top.
Saute chopped onions in a large skillet for 5 minutes, stirring occasionally. Add beef, chili powder, salt and pepper; cook 1 minute. Add kidney beans and mix well. Cook slowly for 15 minutes, turning occasionally to blend in any crisp crust.
Mix ground beef, rice, pepper, salt, onion, celery and eggs well. Clean peppers well. Stuff beef mixture in peppers. Bake at 325° for 45 minutes. Pour tomatoes over top; bake for another 45 minutes.
Mash berries through a sieve or strainer or put in blender. Combine berries and sugar. Let this stand 20 minutes, stirring occasionally. Stir powdered pectin into water and bring to boil. Boil rapidly 1 minute, stirring all the time. Remove from stove. Add berries and sugar, which have been stirred together, to the pectin and stir about 2 minutes. `If liquid pectin is used instead of powdered, no cooking is necessary. Just add the berries and sugar which have been stirred together to 1/2 cup pectin and stir about 2 minutes.
Combine and mix well. Cook in a deep fat fryer or electric skillet at 350° for 1 1/2 minutes on each side. Sprinkle with powdered sugar or cinnamon.
Melt margarine in jelly roll pan. Add single layer of sliced potatoes. Turn over to butter both sides. Mix remaining ingredients and sprinkle over potatoes. Bake 1/2 hour at 375°.
Mix flour, cocoa, salt, soda, and brown sugar together. Add in shortening. Beat in egg and milk. Drop on ungreased sheet. Bake 15 minutes at 350°. Frost with chocolate icing when hot and it is like a glaze when they cool, if you like.
Beat together cream cheese and eggs until smooth. Add cream cheese, Parmesan cheese and spices and mix together again. Spray a 9 x 13 pan with Pam. Sprinkle 2 cups of Italian cheese onto pan and pour the egg mixture over the cheese. Bake at 375° for 15 minutes or until golden brown. Let stand for 5 minutes; add pizza sauce and favorite pizza toppings.
Spread on top of crumbs mixture. Refrigerate 1/2 hour. Top with 8 ounce Cool Whip. Sprinkle frozen Heath bars on top.
Layer crackers in a large bowl. Mix pudding with 3 cups milk and Cool Whip (fold in). Layer all pudding with crackers, ending with crackers on top. Melt chocolate icing in microwave until spreadable. Spread on top of crackers and chill.
Cream the butter, brown sugar, granulated sugar, water, eggs, salt and vanilla together until smooth. Then, gradually add flour, a little at a time, until all flour is used up. Mix together. Add chocolate chips. Drop on ungreased cookie sheet by teaspoon. Space them apart enough so they won't spread together. Bake at 350° for 6 minutes or until done.
Mash canned biscuits flat on cookie sheet. Spread spaghetti sauce over each biscuit. Top with variety of toppings from list. Use any or all. Put in oven and bake at 350° for 20 minutes. Let stand 5 minutes.
Spread cream cheese on bottom of 8 x 8-inch glass baking dish. Pour beans over cream cheese. Pour salsa over beans. Top with shredded cheese. Heat in microwave until hot and cheese is melted, approximately 10 minutes. Serve with your favorite tortilla chips.
Boil chicken in lightly salted water until done; reserve stock. Skin chicken; cut into small pieces. Saute pepper and onions in butter. Add olives, mushrooms, tomatoes, Greek seasoning to taste and reserved chicken stock. Simmer 15 minutes. Add chicken pieces; simmer 5 more minutes. Cook pasta in salt water; drain. Layer half pasta, half sauce and half cheese; repeat. Top with cheese. Place in oven at 325° until cheese is melted.
Saute pecans in butter and cool before starting ice cream. Add sugar gradually to beaten eggs. Beat until stiff. Add other ingredients. Freeze partially, then add pecans. Continue freezing.
Using heavy-bottom skillet which has a tight-fitting lid, on medium low heat (or use an electric skillet set at 250°), melt butter. Then stir in honey and simmer until well mixed and beginning to thicken. Arrange apricots over the mixture, with cut side down. Cover with nuts. Cream butter and honey together, then add eggs one at a time, beating until smooth. Add vanilla. Combine buttermilk or yogurt with soda. Add flour and mix well. Pour batter over the apricots, spreading evenly. Cover with lid (with vent open) and bake for 40 to 50 minutes. Remove immediately by inverting a large cake plate over pan and turning upside down. Serve warm or cold, topped with sour cream, if desired. Yield: 6 to 8 servings.
Crush wafers and combine with butter. Generously grease spring-form pan with butter. Press crumb mixture (cookies and butter) on bottom of pan. Melt chocolate chips in double boiler. Remove from heat. Gradually add slightly beaten egg yolks, vanilla and Amaretto. Beat egg whites until stiff. Fold into mixture. Beat cream. Fold cream into chocolate mixture. Spoon into crust. Refrigerate 5 hours before serving.
Combine shortening and powdered sugar slowly with a small amount of milk, 2 tablespoons. Mix well. Continue to add remaining ingredients. The key to smooth frosting is good powdered sugar (no lumps); mix a long time for smoother frosting. Any flavor may be added to recipe (vanilla, almond, cherry, etc.). Choose only one for a different flavor; add only 1 teaspoon. This will frost a 9x 13-inch cake.
In Dutch oven quickly cook meat, half at a time, in hot oil till browned. Return all meat to pan. Stir in the two cups of water, the tomato sauce, bay leaves, vinegar, salt, garlic powder, crushed red pepper, cinnamon, and allspice. Simmer covered for 1 hour.
Brown hamburger with onion. Drain well. Add soup to pan and brown. Add sour cream and drained peas, simmer for 10 minutes. Serve over egg noodles, toast or rolls.
Soak 1 1/2 cups wheat overnight and cook 2 hours. Soften cream cheese. Sprinkle pudding over cheese. Stir in lemon juice, pineapple, wheat and nuts. Fold in Cool Whip.
Combine chocolate chips, cream cheese and evaporated milk in medium saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat. Stir in walnuts and 1/2 teaspoon almond extract. Blend well. Set aside.
Cream butter; add cocoa and sugar. Alternate milk until you can spread, then add vanilla. Makes 3 cups. This makes a lot, you can half the recipe.
Cook sugar and syrup in medium pan, stirring constantly until a rolling boil. Beat egg whites until stiff. Pour syrup over egg whites a little at a time. Continue beating. This recipe will cover an 8 or 9-inch cake.
Mix sugar, milk and butter; cook at medium-high heat for 7 minutes, stirring constantly. Add chocolate chips, vanilla and marshmallow cream. Stir in nuts. Pour into well-greased pan, cut into squares when cooled.
Melt butter in water in saucepan and bring to a boil and then lower heat. Add salt and flour, all at once, stirring rapidly. Stir vigorously over low heat until mixture leaves side of pan and gathers around spoon. Remove from heat. Add 1 egg at a time, beating thoroughly after each. Continue beating until smooth and glossy and break off when spoon is raised.
Cut tortillas into chips. Deep fry chips in oil, heated to 375°. Add chips in batches and fry until golden brown. Drain well. Heat small amount of oil in large saucepan. Add onions and saute until clear. Add broth, tomato sauce, tomatoes, garlic powder and hot pepper sauce; simmer for 20 minutes. Place a few chips in individual soup bowls. Fill 3/4 full with soup and top generously with cheese. Serve with remaining tortilla chips.
Boil and slice potatoes. Layer in a 13 x 9 x 2-inch pan. Mix sugar, syrup, juice and water. Heat. Pour over potatoes and sprinkle lightly with mace. Bake for 45 minutes at 400°. Baste as they cook. (Freezes well.)
Mix together. Roll into balls and bake for 20 to 25 minutes at 350°. Makes about 50.
Bring first 3 ingredients to boil. Brown 1/2 cup sugar in iron skillet and	pour into mixture. Cook to soft ball. Add vanilla. Beat with mixer until light color and ready to spread. May use as fudge by adding nuts and placing in a buttered dish. I always use Duncan Hines Butter cake mix.
Have first 2 ingredients at room temperature. Whip the first four ingredients together. Soften gelatin in small amount of consomme. Heat remaining consomme and dissolve gelatin in it. Pour a small amount (about 1 inch) of consomme into a 4 cup mold. Chill until set. (Don't wait too long, or gelatin "top" may separate from other mixture when unmolded.) Pour remaining consomme into Braunschweiger mixture and mix well. Pour over set consomme in mold. Chill until firm. To serve, dip mold a few seconds in a bowl of hot water; turn over onto serving plate and serve with crackers.
Stew the chicken and remove from the bones. Place in casserole dish. Combine soups and sour cream. Spoon this mixture over the chicken. Crumble the crackers over casserole. Melt 1/2 cup oleo and pour over crackers. Bake at 350° for 20 to 30 minutes.
Cook asparagus or use canned. Make a white sauce of oleo, flour, salt, pepper and milk. Cook until thickened and add cheese. Place half of bread crumbs in a greased casserole dish. Place alternate layers of eggs, asparagus and cheese sauce on top of the crumbs. Cover top with remaining crumbs. Bake at 350° for 15 minutes. Makes 8 servings.
Melt butter in a large skillet, add steak cubes and brown all over. Add salt, pepper, tomato soup and half of the beef consomme. Stir to make a smooth sauce. Add onion and mushrooms. Cover and simmer 1 hour, stirring occasionally.
Boil eggplant and potatoes; use same amount of potatoes as eggplant. Boil until tender. Drain and mash. Add butter and milk, enough to make casserole of spreading consistency. Add onion. Put in baking dish with cracker crumbs on top. Bake at 350° for 30 to 40 minutes.
Combine graham cracker crumbs and melted butter with cinnamon and sugar. Pat graham cracker crust into a large pie tin. Cream together cream cheese, powdered sugar and vanilla. Fold in whipped cream and place on crust. Refrigerate several hours. Top with pie filling.
In a pot (I use my crock-pot for this but you can cook on stove if you wish), mix broth, 2 cups water and vegetables that have been cut up. Vegetable amounts depend upon the amount of broth that you have; these amounts are approximate. Cook slowly until vegetables are tender. Keep hot.
Place pretzels aside. Combine butter and garlic powder. Microwave on High 35 to 40 seconds. Stir. Drizzle mix over pretzels. Sprinkle with cheese and mix. Microwave on High 3 to 4 minutes until toasted.
Combine Bisquick and brown sugar. Add eggs and pecans. Pour into greased and floured 13 x 9-inch pan. Bake at 325° for 30 to 35 minutes. Cool before cutting into bars.
Cream butter and 1/2 cup sugar; add egg and mix well. Sift dry ingredients together; add to creamed mixture alternately with milk. Fill greased muffin tins half full. Bake at 350° for 20 to 25 minutes. Melt butter. Mix together 1/2 cup sugar and cinnamon. When muffins are done, remove from tins and roll in melted butter, then in sugar/cinnamon mixture. Yield: 8 muffins.
Combine all ingredients. To serve, mix 2 tablespoons mix with 1 cup hot water.
Whisk egg and whites until foamy. Add milk, vanilla, cinnamon and nutmeg. Beat well; set aside. Spray a large non-stick skillet with cooking spray. Dip 4 bread slices into egg, turning to coat. Cook until golden, about 1 to 2 minutes per side. Serve warm with cinnamon sugar or maple syrup.
Line jelly roll pan with graham crackers. Melt butter. Add brown sugar and boil only 2 minutes. Pour over graham crackers. Bake 8 to 10 minutes at 350°. Sprinkle on chocolate chips immediately.
Make marinade. In medium bowl, combine salad oil with all ingredients except chicken. Place chicken in 9 x 14-inch baking dish; pour marinade over pieces. Cover at least 6 hours, turning occasionally. Preheat oven to 375°. Arrange wings on wire rack in shallow roasting pan. Bake 40 minutes, basting until tender, turning once. Makes 3 dozen pieces.
Combine water and garlic salt. Bring to boil. Gradually add pasta. Cook 8 to 10 minutes. Drain and rinse. Place in bowl. Stir in lemon juice and oil; chill at least 1 hour. Add remaining ingredients. Chill well. Makes 6 to 8 servings. Can add cubes of meat or cheese or both.
Combine potatoes, water and 1 teaspoon sugar. Sprinkle yeast on top. Let stand until bubbly. Add the rest, stirring in enough flour to make a soft dough (not as stiff as bread dough). Knead until smooth. Let rise until double in bulk.
Preheat oven to 350°. Combine ingredients until dough sticks together. Roll into 1 1/2-inch balls. Bake about 25 minutes. Drain on paper towels. Serve warm. Can freeze and reheat. Makes about 75.
Mix cream, raisins, brown sugar, salt, beaten eggs and cornstarch and mix smoothly with lemon juice and spices. Beat well. Pour into unbaked pie shell. Bake in a 375° oven until firm.
Mix first 3 ingredients together. This will make a stiff dough. When it's stiff, pinch off a small amount and roll real thin. Sprinkle about 2 tablespoons sugar down the middle. On top of sugar add 1 teaspoon vanilla. Then slide 1/4 of a stick of butter on top of the sugar and vanilla. Fold in the dough around vanilla, sugar and butter to make a roll. Layer sheet cake pan with butter rolls. Sprinkle rolls with sugar. Then completely cover with sweet milk. Bake at 400° for about 20 to 30 minutes or until brown on top.
Cream butter and shortening; add powdered sugar and cream mixture. Add egg, vanilla and almond extract. Beat. Sift and add flour, soda and cream of tartar. Mix. Stir in nuts. Drop on ungreased baking sheet. Bake 10 minutes at 400°. While still hot, roll cookies in powdered sugar.
Slice and fry hot dogs. Cook and drain macaroni. Drain corn. Mix all together. May be served hot or cold.
Let rise (next to or over someplace warm). Roll out dough to	1/2-inch thick. Cut out rolls and place on greased baking sheet. Let rise again before baking. Bake at 350° for 12 to 15 minutes or until light golden brown.