HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put all ingredients of cake in bowl and beat 4 minutes at high speed. Bake in tube pan 1 hour at 350°.
Peel and slice cucumbers, take seeds out and fill with the remaining ingredients mixed together. Chill and serve.
Combine first 6 ingredients. Spoon into prepared pie crust. Cover with top crust. Crimp edges to seal. Slit top crust and brush with egg, if desired. Bake at 375° for 40 minutes. Cool at least 10 minutes before serving.
Mix sugar, gelatine and water. Stir over low heat until dissolved. Add almond extract. Pour mixture into sour cream and mix. Chill until congealed. Blend in thawed Cool Whip. Pour into mold; chill until set.
Saute the barley in the butter or margarine until barley kernels are lightly browned, stirring frequently. Put in casserole with the remaining ingredients. Bake at 325° for 2 hours, adding more water as needed. Serves 8 to 12.
Melt butter in saucepan. Add broccoli, onion and celery. Saute until onion and celery are clear, about 10 minutes. Add soup and rice. Mix well. Pour into buttered casserole and top with grated cheese. Bake in moderate oven until cheese melts, 15 to 20 minutes.
Beat all ingredients 2 minutes. Bake 30 minutes in a 350° oven in layer pans or loaf pans. Frost with a favorite topping.
Mix first three ingredients thoroughly. Pat firmly in a 9 x 13 x 2-inch pan. Melt chocolate and paraffin over very low heat. Pour over peanut butter mixture. Cut when cool.
Cream instant pudding,	pineapple juice and Cool Whip. Add crushed pineapple and nuts and fold in marshmallows. Mix well. Chill until ready to serve.
Salt and pepper frog legs. Dip legs into egg mixture and batter in cracker crumbs. Drop legs in hot oil and brown on both sides. Don't overcook. Guaranteed to make you tap your foot when eating.
Cream butter. Gradually add sugar, beating until light and fluffy. Add eggs,	one at a time, beating well after each addition. Combine flour and soda; add to creamed mixture alternately with sour cream. Mix	well after each addition. Stir in flavoring. Pour batter into greased and floured 10-inch tube pan. Bake at	350° for 1 hour and 15 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely.	Yield: one 10-inch cake.
Boil chopped cabbage until tender. Drain. Heat 2 cups of stewed tomatoes. Add the tomatoes to a mixture of : flour, sugar, margarine, onions and pepper. In a greased casserole, alternate layers of cabbage and tomatoes mix. Bake at 350° until bubbly.
Cover the bottom of an oblong casserole dish with Tater Tots. Spread onion over Tater Tots. Add butter to top of onion. Mix soup and evaporated milk. Pour over the dish. Sprinkle cheese over the top and bake 30 minutes at 350°.
Melt margarine in 13 x 9-inch pan. Stir in graham crackers and sugar. Press down and sprinkle coconut on top of crust, then sprinkle chocolate chips and butterscotch chips on top of coconut. Then, pour nuts on. Pour milk over top of nuts and bake at 350° for 20 minutes covered with foil. Remove foil; bake 10 more minutes uncovered.
Cut meat into 1-inch cubes. Remove mushroom stems and cut up. Combine with mushroom soup and water; set aside. For each serving, cut a 40-inch length of aluminum foil and fold in half. Arrange meat, potatoes, carrots, onion, green pepper slices and mushrooms in center of foil. . Spoon the mushroom soup mixture over all. Top with a tablespoon of margarine. Double fold top and edges to seal securely. Place in center of grill and cook for 1 1/4 hours or until meat is tender. Serve in foil. May be cooked in conventional oven at 350°, but the flavor is better if cooked on the grill outside.
Chop chicken into bite-size pieces. In large bowl put mushroom soup, milk and cheese. Add chicken, macaroni and boiled eggs. Stir in 1/4 cup melted butter. Pour into 9 x 13 greased pan. Refrigerate overnight. Toss bread crumbs with remaining 1/4 cup melted margarine. Bake uncovered at 350° for 60 to 65 minutes.
In medium saucepan, boil milk, margarine and sugar for 1 minute. Add chips and stir until smooth. Place pan in cold water and stir until proper consistency.	Will frost 9 x 13 pan of brownies.
Cook spinach according to directions. Drain well. Mix all ingredients together thoroughly. Chill for two hours or longer. Roll into 1-inch balls. Place on cookie sheets and bake at 300° for 30 minutes or until golden brown. I usually double this recipe.
Grease spring-form pan bottom and sides; melt butter. Mash down Social Tea Biscuits until very fine; pour in melted butter and mix. Spread on bottom of spring-form pan to form crust. Separate the egg yolks from the egg whites in two separate bowls. First beat egg whites with electric mixer until very stiff in one bowl. In a separate bowl, put together egg yolks, the cream cheese, sugar and the vanilla. Beat ingredients in with electric mixer until creamy smooth. Now you pour your stiff egg whites into your mixture and fold them in mixture by hand or on low with electric mixer. Pour entire mixture into spring-form pan. Bake in oven approximately 50 minutes to an hour (or when toothpick inserted comes out clean) at 350°.
Drain oranges and pineapple (I like the oranges whole) and mix together. Mix Cool Whip and cottage cheese and gently stir in dry jello until blended. Then mix both mixes together and chill. Pour into 9 x 13-inch Pyrex or two smaller ones. This makes a big congealed salad. If you like orange taste you'll love it. Can be cut in half for 1 or 2 people.
Prepare Dream Whip according to directions. Beat cream cheese and sugar until smooth. Fold into Dream Whip. Break cake into bite size pieces and fold into Dream Whip mixture. Put into 9 x 13-inch pan. Spread prepared cherry pie filling over all and chill overnight.
Add lemon juice, cream cheese, Cool Whip and Eagle Brand milk. Beat with mixer until smooth. Add fruit, marshmallows and nuts. Chill in fridge several hours or overnight.
Combine all dry ingredients and mix with potatoes. Drizzle with melted butter. Bake 40 minutes. Turn potatoes and bake another 20 minutes at 400°.
Mix first three ingredients in shaker. Pour over cuke slices. Cover tight. Refrigerate at least 2 hours.
Combine butter, Crisco, cream of tartar, salt, eggs, sugar, soda and flour. Press into a cookie sheet. Bake at 400° for 12 to 14 minutes; cool.
Press crescent roll out flat, 1 can per pan if the pan is fairly small. Bake until golden brown on top.
Preheat oven to 350°. Grease and flour 8 x 8 x 2-inch pan. Set aside. In medium mixing bowl, blend butter, sugar, eggs, chocolate syrup, sour cream and vanilla. Add flour, chocolate chips, baking powder and salt. Beat at low speed of electric mixer until blended, scraping bowl constantly. Beat at medium speed for 1 minute, scraping bowl occasionally.
In a saucepan, put in rice, water and salt. Cook until tender. Add milk. Cook on low heat. Cook until tender, stirring occasionally. Add more milk if it thickens too much. It will thicken more when cooled. Pour into serving dish. Sprinkle with sugar and cinnamon. Serves 4.
Mix dry ingredients; add beaten egg and mix. Add vinegar and water and stir well. Cook on low heat, stirring constantly or in double boiler until thickened. Remove from heat and add butter. Stir until melted. Cool and add salad dressing or mayonnaise. Keeps in refrigerator for several weeks.
Mix equal amounts of bread crumbs and cheese (enough to dredge chicken breasts). Mix egg whites with a few drops of water and pinch of salt. Dip chicken breasts in egg whites and then dredge in bread crumb mixture. Saute in olive oil until browned on outside, but not cooked through. Remove and keep warm. Add more oil, if needed, to saute onions until soft. Add sun-dried tomatoes with their oil, mushrooms and artichoke hearts. Stir and toss until mushrooms wilt. Add chicken broth, basil, olives and zest and return chicken to pot. Simmer, covered, until chicken is cooked through and sauce is hot. Serve over angel hair pasta and sprinkle with chopped parsley. Serves 4.
Blend together flour, nuts and butter. Press in bottom of 9 x 13 inch pan. Bake 20 minutes at 350°. Mix powdered sugar, Cool Whip and cream cheese and spread on top of cooled crust. Mix together the chocolate and vanilla pudding with the milk and spread over the cream cheese mixture. Top with Cool Whip and shaved chocolate.
Combine condensed milk, sour cream and flavorings. Mix well. Pour into crusts. Run a knife through apples while still in can to cut into smaller pieces. Arrange apples over pies. Sprinkle with 1 teaspoon nutmeg. Bake at 325° for 25 to 30 minutes. Serves 12.
Boil the milk and sugar about 10 minutes. When cold, add to the Crisco and vanilla. Beat well.
Beat egg whites until stiff. Add sugar gradually with vanilla. Fold in crumbs and nuts. Grease a 7 x 11-inch pan with oleo. Pour into pan and spread evenly. Bake at 350° for 20 minutes. Cool. Slice about 4 bananas over the top, then add the Cool Whip and refrigerate.
Over low heat melt butter, brown sugar and pancake syrup. Blend well and add nuts.
Wash, chop or slice fruit; removing seeds. Put fruit into water. Add spice and sugar. Let stand in refrigerator overnight. Bring mixture to boil and simmer 20 minutes. Remove from heat and add nuts and liqueur.
Preheat oven to 375°. Cream butter until soft and add sugar, beaten eggs, cornstarch and vanilla. Beat until blended well. Add buttermilk. Mix well. Pour into a 9-inch unbaked pie crust and bake for 30 minutes or until golden brown and set firm.
Add green chilies to softened cream cheese. Mix in garlic powder and chili powder. Spread thin on tortillas. Roll tightly. Refrigerate for 2 to 3 hours. Cut into 1-inch slices. Serve with picante sauce, 16 ounce jar, mild.
Set oven to 350°. Remove seeds and parboil peppers 5 minutes. Combine canned or frozen corn, tomatoes and cheese. Spoon into peppers. Top with bread crumbs that have been tossed in melted butter. Bake in baking dish 30 to 35 minutes.
Mix together in plastic or glass container and let stand overnight in a warm place with a lid, but do not cover tightly. Refrigerate, covered, but stir each day. On the fifth day, feed with 1 cup flour, 1 cup milk and 1/2 cup sugar. You can use this starter to make the Amish Friendship Bread.
Beat eggs; melt oleo. Mix all ingredients together using a whisk. Bake at 275° in an unbaked pie shell until firm. Takes about 1 hour. Remove from oven and sprinkle cinnamon over top.
Brown beef and onion together. Layer in 9 x 12-inch pan the beef on bottom and then corn. Dilute soup with water and pour on top of corn. Place Tater Tots on top of soup mixture. Bake 1 hour at 350°.
Cut buds from broccoli stems. Peel stems using a potato peeler and cut stems into 1/2-inch pieces. Steam stems and buds until tender-crisp. Drain. Saute in butter the celery, onion, green pepper, mushrooms and steamed broccoli until all vegetables are tender. Add the chicken and seasonings. Add the cream cheese to the mixture and blend over low heat until the cream cheese is melted. Pour mixture into buttered 9 x 13-inch casserole. Heat in a 350° oven until top is golden brown.
In large bowl, combine flour and sugar. In heavy saucepan, combine oleo, shortening, brewed coffee and cocoa. Stir and heat to boiling. Pour over flour and sugar in bowl. Add buttermilk, eggs, soda and vanilla. Mix well, using wooden spoon or high speed on electric mixer.
Cook beef, onion and garlic until browned. Drain. In blender, puree tomatoes. Add tomatoes, celery, chili powder, salt, sugar, Worcestershire sauce and red pepper sauce. Bring to a boil. Reduce heat, cover and simmer 1 hour. Add beans. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Line bottom of cooked pie crust with cream cheese, softened to room temperature. Arrange whole strawberries on top of cream cheese. Put crushed strawberries, sugar and cornstarch in pan and cook until thickened. Cool and pour over whole berries. Before serving, top with whipped cream.
Bring vinegar, sugar, salt and spices to a boil. Pour over zucchini and onions; let stand 1 hour. Bring to a boil again and cook 3 minutes. Pack in hot jars. Process in boiling water bath (212°) for 5 minutes. Makes 6 to 7 quarts.
Sift together cornstarch (or flour), sugar and cocoa. Add 1/4 cup milk (or enough to make mixture easy to pour). Set aside.
Place lettuce, broken cauliflower, red onion and bacon in large bowl. Mix mayonnaise, sugar and Parmesan cheese together and spread over salad. Let stand overnight in refrigerator. Stir 5 minutes before serving.
In a skillet spayed with cooking spray, stir fry chicken, half at a time. Remove. Repeat with remaining chicken. Remove skillet from heat, spray with cooking spray. Stir fry vegetables until crisp-tender. Add soup, water, soy, ginger and stir-fried chicken. Heat thoroughly. Serve over rice.
Saute green pepper and onion until crisp-tender. Combine cream-style corn and whole kernel corn, eggs, and corn muffin mix; blend well. Add onion mixture and mix well. Pour into 2-quart greased casserole dish. Sprinkle with Cheddar cheese. Bake at 350° for 55 to 65 minutes or until firm and set. Makes 12 half-cup servings.
Mix all ingredients in saucepan; thicken over medium heat, then pour into unbaked pie crust. Top with another crust. Sprinkle with butter and sugar and bake in 350° oven until brown.
Poach the chicken breasts in chicken broth and sherry for 15 to 20 minutes or until tender. Cool and drain. Split chicken breasts in half lengthwise and wrap each piece in a thin slice of ham; coat it with a thin layer of Dijon style mustard. Sprinkle with tarragon and wrap in cheese. Place thawed puff pastry shells on a lightly floured surface; roll out each into a 4 inch circle. Wrap each chicken breast with a pastry circle. Wet edges with water, crimp and seal. Place on ungreased baking sheet. Bake at 400° for 20 minutes or until puffed and golden. Serves 6.
Brown and drain ground beef. Add soups and picante sauce. Stir until blended. Add chili powder and cheese. Simmer until cheese is melted. Add tortilla pieces. Stir. Simmer for 15 to 20 minutes.
Melt butter and add other ingredients, except biscuits. Bring to boil. Quarter each biscuit and mix with syrup and nuts. Pour into a greased Bundt pan. Bake at 325° for 35 minutes.
Put half of sherbet into punch bowl. Pour ginger ale over sherbet, one bottle at a time. Add remaining sherbet.
Saute all ingredients until shrimp is pink and thoroughly cooked (about 10 minutes). Squeeze juice of 1 lemon over after cooked. Serve over rice or angel hair pasta.
Cook macaroni in 3 quarts boiling, salted water for 10 minutes. When cooked, rinse with cold water and drain. Add remaining ingredients to macaroni.
Cook condensed milk and dates in double boiler until dark and creamy; stir constantly. Turn off heat, but leave in boiler; stir in pecans. Spoon on crackers and bake at 350° for about 6 to 8 minutes or until brown. Let cool completely. Mix softened cream cheese, butter, sugar and vanilla until creamy. Top on cooled crackers.
Beat eggs, margarine, bananas and sugar. Pour over dry ingredients just to moisten. Bake at 350° for 40 minutes. Makes 1 loaf.
Preheat oven to 375°. In large bowl beat together eggs, pumpkin, milk, 3/4 cup sugar and spice. Place frozen crust on preheated baking sheet. Pour filling into crust. Bake 40 minutes.
Mix 1/2 hour or 45 minutes before serving. Use the flavor of sherbet for the desired color you want.
Boil rice and water until water is gone. Saut onion in butter and add mushrooms. Stir in 2 cans of soup and rice. Pour into casserole dish. Bake 45 minutes at 350°. Rice will not be soupy when done.
Mix first 4 ingredients together like a pie crust. Press into an 8 x 8-inch greased baking dish. Bake at 375° for 12 minutes. Remove from oven. Mix remaining ingredients well and pour over crust. Bake at 350° for 25 minutes. Sprinkle with powdered sugar when cool.
Mix gelatin in boiling water and set aside to cool. Put cake in bowl, add oil and eggs. Mix well; then add the gelatin and water (cooled). Bake in either greased tube or 13 x 9 inch pan. If tube pan is used, bake 1 hour at 300 degrees; if 13 x 9 inch pan is used, bake 325 degrees for 35 minutes. While cake is still warm - spoon the following mixture over it. Bring to a boil:
Cream sugar, salt and butter. Beat egg, lemon and vanilla into creamed mixture until light and fluffy. Sift together flour and baking soda and gradually stir into creamed mixture. Roll dough 1/8-inch thick on floured surface. Cut and bake on ungreased cookie sheet. Brush with egg white; sprinkle on sugar. Bake at 350° for 11 to 12 minutes or until light brown. (If dough seems a little dry, add milk until you reach the right consistency.)
Put in mixing bowl in order given. Beat 2 minutes. Bake at 350° for 50 minutes for bread. For muffins, fill tins 2/3 full and bake at 350° for 25 minutes. Makes about 40 muffins.
Combine all ingredients in a lightly greased casserole dish. Bake at 425° for 35 to 40 minutes.
In a large skillet over medium heat, cook sliced onion and garlic in oil 8 minutes, stirring occasionally. Increase heat to high; add baby spinach, cherry tomato halves and salt. Cook 5 minutes or more or until spinach is tender and tomatoes are juicy, stirring frequently. Serve salad warm or at room temperature. Makes 4 servings.
Brown pork chops in oil in skillet. While they brown, mix all remaining ingredients, except the onion rings and sour cream, in a bowl. Separate onion rings; place on pork chops. Pour mixture over chops; simmer for 1 1/4 hours. Add the sour cream; cook for another 15 minutes. Especially good served over rice. Serves 4.
Grease and flour tube pan. Bake at 375° until toothpick comes out clean.
Mix all ingredients well. Roll into small balls and place on cookie sheet. Brown in oven at 350° for 15 minutes.
Mix all ingredients together. Pour a little in bottom of 13 x 9 x 2-inch baking dish. Fill 6 to 8 flour tortillas with generous amount of mixture. Roll up and place in pan. Pour remaining mixture over top. Top with grated Cheddar cheese and Monterey Jack cheese. Bake at 350° for 20 to 25 minutes.
Melt over low heat the peanut butter and butter; add powdered sugar and vanilla. Mix and pack in a 9 x 13-inch buttered pan. Melt chocolate chips, butter and marshmallows. Pour quickly over peanut butter mixture.
Combine salad dressing, flour, salt and pepper in saucepan. Gradually add milk and cook on low heat, stirring constantly. Add cheese and stir until melted. Place potatoes in baking dish. Pour cheese sauce over potatoes. Sprinkle shredded cheese on top. Bake at 350° for 1 hour.
Combine peaches and Amaretto. Chill 1 hour. Top with cookies.
Melt cheese and butter over low heat. Add all seasonings; mix well. Remove from heat and add mayonnaise and crab. Spread on muffins. Cut into 6 pieces and freeze. Bake frozen pieces about 10 minutes at 450°.
Combine in blender until chopped. Chill at least 2 hours before serving.
Saute veggies in oil until soft (do not burn). Add a little more oil, if you feel mixture is too dry. Add cold rice, meat and soy sauce to make rice brown. Then add beaten egg and freshly ground pepper. Fry another minute or two.
Combine mayonnaise, vinegar, horseradish and seasoning. Pour over cabbage and onions. Toss lightly. Chill. Serve in a bowl lined with cabbage leaves, if desired. Makes 6 to 8 servings.
Preheat oven to 350°. Cook, peel and slice sweet potatoes in 1/2. If canned, drain and slice in half. Place in a 10 x 6-inch baking dish, sliced side down. Top with berries and nuts; dot with marmalade. Bake 30 minutes. Serve piping hot.
Mix the shortening, flour and salt together until coarse and crumbly. Add the water and vinegar; mix until forms a ball. Makes four single or two double crust pies.
Brown chicken in olive oil. Remove from skillet. Add onion, garlic and pepper to remaining oil; saute 10 minutes. Add tomatoes; cook 5 minutes. Add chicken, bay leaf, chicken broth, salt and pepper. Bring to a boil. Add rice. Cover and bake at 350° for 25 minutes. Add peas and pimentos. Bake for 10 minutes longer.
Mix cake mix, sour cream, eggs, oil, instant pudding and vanilla. Put 1/2 of cake mixture in fluted pan. Mix cocoa, cinnamon, sugar and nuts. Add half of cinnamon and sugar mixture on layer of cake mixture, then rest of cake mixture. Top with second half of cinnamon-sugar mixture. Bake at 350° for 55 minutes.
Clean and break cauliflower apart. Boil until tender. Strain and cool. Dip in egg and roll in bread crumbs. Fry in oil. Drain on paper towel. Serve hot.
Cream shortening, eggs and sugar; add buttermilk and mix well. Add dry ingredients and 100% Bran. Then add soaked All-Bran and raisins. Place in muffin tins and bake at 400° for 20-25 minutes. Bake as many as you like; store remaining batter in a covered jar in refrigerator. Will keep for 1 month.
Mix all canned contents together. Add garlic salt, salt, pepper, lemon flavor, pepper seed, sage and Coke. Stir together and place on medium heat. Scramble hamburger meat in frypan until brown. Mix with sauce. Cut up bell pepper and onion; smother fry until soft. Mix with other ingredients and cook on low heat for 4 hours. Take lid off last hour to cause water to evaporate. Then it is ready to eat.
*BLKLIN man, never gets a homemade biscuit; he eats from a cardboard can.
Cook broccoli and drain. Mix together with other ingredients. Top with saltines and melted butter. Bake at 350° for 35 to 40 minutes. Serves 6.
Mix all ingredients together and boil.	Cool; pour over mangoes. Add Li-Hing Mui.
Grate potatoes in a large bowl. Stir in sour cream and onions. Add 1 cup of grated cheese, salt and pepper. Turn into greased casserole. Top with remaining cheese. Sprinkle with paprika. Cover and refrigerate several hours or overnight. Bake, uncovered, until heated through, 30 to 40 minutes at 350°.
Mix together meat and rice; saute bacon and onion until brown. Add to meat mixture with egg. Scald peppers and reserve. Stuff peppers with meat mixture. Pour 1 can tomato soup with about 2 cans of water over the pepper in a large pot and cook slowly (cover slightly) for about 1 hour.
Cook macaroni and drain. In a large bowl, mix sweet peas, pickles, onion and boiled eggs. Add tuna and macaroni. Mix well with salad dressing or mayonnaise. Refrigerate (overnight is best).
Mix egg with corn and sour cream. Add muffin mix. Cook in 9-inch greased square pan for 20 to 25 minutes at 350° to 400°. Also good sliced, buttered and toasted.
Melt chocolate slowly over double boiler. Add chow mein noodles and peanuts. Drop by tablespoon on waxed paper on cookie sheet. Chill.
Mix shortening, sugars, eggs and vanilla. Blend in dry ingredients. Bake at 375° for 8 to 10 minutes.
In saucepan, cook noodles as directed on package. Add seasoning packets. Stir in all other ingredients. Heat through. Stir constantly.
Sprinkle dry dressing mix over vegetables. Pour bottled dressing over vegetables. Mix and marinate at least 8 hours. Keeps well. Lettuce may be added, if desired, just before serving.
Mix all together. Top mixture with stuffing in 9 x 12 pan. Bake at 375° for 30 to 40 minutes.
Mix sugar, vinegar and oil together well. Pour over other ingredients; mix well. Chill.
Saute onion in butter.	In large bowl, combine onion and butter with all other ingredients, except potato chips. Pour into 9 x 13-inch pan or baking dish. Top with crushed potato chips. Bake at 375° for 1 hour.
Have crumb crust ready and set oven to 325°. Cream together cream cheese, sugar, vanilla and egg. Put in crumb crust and bake 20 minutes. Hike oven up to 450°. Spread a cup of sour cream over top of pie and sprinkle a tablespoon of sugar on that. Bake it for 5 minutes. Chill it.
Set oven to 400°. Combine boiling water and baking soda; let cool. Pour buttermilk over cereals in large bowl. In separate bowl, cream oil, sugar, honey, molasses and eggs until blended well. Add creamed mixture to cereal mixture, then add soda water and mix all well. Add dry ingredients (flours and oatmeal) and blend thoroughly by hand.
Cream together molasses, brown sugar and butter. Stir in all remaining ingredients and let stand several minutes to soften bran flakes. Mix well. Spoon into greased muffin tins. Bake at 400° for 15 to 20 minutes, watching closely to prevent burning.