HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar, oil and eggs until fluffy. Sift all dry ingredients in separate bowl. Add mashed potatoes to sugar mixture, then dry ingredients slowly. Mix well. Pour into well-greased and floured tube pan. Bake at 350° for 1 hour or until done.
In small bowl, mix mayonnaise and sugar until sugar melts. Cover and seal salad with mixture. Refrigerate 2 hours. Best if served next day.
Stir together	flour,	sugar,	baking powder and salt. Make a hole in center and add oil, egg yolks and orange juice. Mix in bowl until smooth. Beat egg whites, cream of tartar and	salt until stiff with mixer. Blend top ingredients in with egg whites lightly, using a spatula. I use an angel food cake pan to bake. Bake at 325° for 45 minutes to 1 hour. Top with butter frosting with 1 tablespoon orange juice. Delicious.
Brown meat and pour off fat. Stir in other ingredients. Pour into a 2-quart casserole. Garnish with bacon slices. Bake at 400° for 20 to 30 minutes.
Boil cabbage until almost tender. Coat pan with olive oil. Brown onion and garlic. Drain cabbage thoroughly and add to onion and garlic. Fry cabbage until light brown, breaking up the flowerets. Add about a tablespoon of water. Add salt and pepper to taste. Cover and let simmer. Cook your spaghetti to taste. Drain spaghetti. Top with the cabbage. Serves 4. Cooking time is 1 hour.
Lightly grease a large Bundt pan. Layer frozen rolls in pan. Mix cinnamon and sugar and pour over rolls. Layer one at a time, chopped nuts, brown sugar and dry pudding mix. Slice margarine and place around rolls. Cover pan with cloth and set in warm place overnight. Bake at 350° for 30 minutes. Invert pan, let sit a few minutes, then remove. Pour remaining syrup over cake. Serves 10 to 14.
Mix orange Jell-O with cottage cheese. (Do not use according to directions on Jell-O box.) Add Cool Whip. Mix well. Add drained pineapple and orange sections; fold in until well mixed. Mold and refrigerate until firmly set.
Cook potatoes until tender. Cool and cut into strips. Combine 1/4 cup butter and next 5 ingredients. Gently stir in potatoes and cheese. Spoon into lightly greased 13 x 9-inch baking dish. Combine 3 tablespoons of butter and stuffing mix. Sprinkle over potato mixture. Bake, uncovered, at 350° for 25 minutes or until thoroughly heated.
Boil chicken until tender; debone. Reserve 2 3/4 cups of broth. Combine chicken soup with broth; mix well and set aside. Combine stuffing mix and butter; reserve 1/4 cup for garnish. Spoon half of remaining stuffing mixture in a lightly greased 13 x 9 x 2-inch baking dish. Top with half of chicken. Cover with chicken soup mixture; repeat layers. Sprinkle with remaining stuffing mix. Bake at 350° for 30 to 45 minutes.
Beat egg white until very stiff. Add soda and sugar; mix well. Add pecans and stir until coated. Spoon 1 puff at a time on a slightly greased cookie sheet and bake in a 300° oven for 30 to 40 minutes or until light brown. Let stand and cool before removing from cookie sheet.
Just mix all the ingredients in a bowl. Drop them on greased cookie sheets. Bake at 350° for 8 to 10 minutes.
Strain shrimp in cold water and drain. Thaw. Mix all ingredients, then add shrimp. Make several days in advance to enhance flavor. Serve with crackers.
Brown ground beef. Drain. Add soups, tomato sauce, green chiles and 2 teaspoons chili powder; mix together. Cut tortillas in fourths. Place 1 layer tortillas in bottom of 2-quart casserole or 9 x 13-inch pan. Spoon a layer of beef mixture over tortillas. Continue layering tortillas and beef ending with beef on top. Sprinkle grated cheese on top and bake at 350° for 30 minutes.
Combine all ingredients. Add mayonnaise and mustard. Chill. Serve on lettuce cups. Makes 6 servings.
Bake potatoes. While hot, scoop out into bowl. Add all ingredients to potato. Beat with electric mixer until almost smooth. Put back into shells (potato skins). Bake 1/2 hour at 325°. Sprinkle with paprika before heating.
Combine all ingredients; toss lightly. Serve on salad greens. Makes 6 servings.
Cream together butter, sugar and vanilla. Add flour and fold in potato chips. Bake at 350° for 12 to 15 minutes.
Mix all together and beat with electric mixer for 4 minutes. Bake in 9 x 14-inch pan or two (5 x 9-inch) pans at 425° until lightly brown and coming away from edge of pan. Two cups of broken walnuts, pecans or almonds may be added, if desired.
Cream shortening and sugar for 10 minutes. Combine dry ingredients. Add to creamed mixture. Mix at low speed until crumbly. Spread 2/3 of dough in greased 9 x 13-inch pan. Spread pie filling mixed with coconut evenly over entire surface. Cover with remaining dough and pat down. Bake at 325° for 40 minutes. Makes 24 (2-inch) bars.
Mix brown sugar, granulated sugar and flour. Beat in eggs, milk, vanilla and butter. Pour into 8-inch pie shell. Bake just until set at 350° for 40 to 45 minutes. Serve slightly warm, plain or with whipped cream.
Mix dry ingredients. Add eggs, pineapple, nuts, oil and bananas. Stir. Do not beat. Bake at 350° until done in center.
Beat eggs. Add meal,	flour,	salt, baking powder and butter. Add enough milk to make a thin batter. Pour onto hot griddle and flip to other side when brown. Good with honey, syrup or molasses.
Place each piece of fish on piece of foil. Top with mushrooms. Add salt, pepper, paprika and lemon juice. Melt butter in saucepan; blend in flour, Worcestershire sauce and seasoned salt. Add milk; cook until thickened, stirring constantly. Top each fish piece with about 1/4 cup of sauce. Sprinkle with parsley. Wrap tightly in foil. Bake at 400° for 30 minutes.
For crust, put graham cracker crumbs in a 13 x 9-inch pan. Melt butter and sugar together and pour over crumbs. Press crumb mixture with a fork into pan. For cake, soften cream cheese and second stick of butter to room temperature and combine them with vanilla and powered sugar. Spread carefully over crumbs. Top by arranging the bananas on cream cheese and sprinkle with lemon juice to prevent discoloration. Spread pineapple over bananas. Spread Cool Whip, sprinkle nuts and arrange cherries on top. Chill until set.
Cream 3 tablespoons butter and 1/2 cup sugar; add egg and beat well. Stir in the flavoring. Mix and sift the flour, baking powder and salt and add alternately with the milk to the creamed mixture.
Melt margarine in an 8 x 12-inch baking dish. Spoon in cherries. Combine remaining ingredients in bowl, stirring until smooth. Pour over cherries. Bake at 350° for 30 to 40 minutes. Serve warm.
Combine ingredients. Place in 2-quart baking dish. Bake at 350° uncovered for 1 hour.
Brown meat in oil in a 12-inch Dutch oven. Add everything else, except rice and mushrooms.	Mix well, cover and cook for 2 1/2 hours or until meat is tender. Add rice and mushrooms and simmer for 10 minutes.
Slice dough and place on round pizza pan. Bake at 350° for 12 minutes or until golden. Cool completely. Combine cream cheese, sugar and vanilla; spread over crust. Drain the orange and pineapple juices into small saucepan. Add tapioca and cook until thick. Arrange fruit over spread, then pour the juice glaze. Chill and serve.
Soak together the first 2 ingredients for 1 hour. Mix thoroughly the next 3 ingredients. Sift together the next 4 ingredients, then combine all and put into 12-cup muffin pan. May use paper muffin cups. Bake at 400° for 20 minutes.
Place bacon, cheese and onion in a lightly greased 9 to 10-inch pie plate. Blend remaining ingredients in a blender at high speed for 10 seconds. Pour over bacon, cheese and onion. Bake at 350° for 55 minutes. Let stand for 5 minutes and serve.
Chop meat in small cubes and fry with bacon drippings. When meat is pretty well done, add flour and brown. Add chopped tomato and let fry for a few minutes. Add chili and enough warm water to make soft gravy. Add garlic and salt; let simmer for a few minutes.
Prepare cake batter according to package directions; pour into a greased 15 x 10 x 1 inch baking pan. Bake at 350° for 20 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Crumble enough cake to measure 8 cups; set aside. Save remaining cake for another use. In a mixing bowl, combine milk and water until smooth. Add pudding mix; beat on low speed for 2 minutes or until slightly thickened. Fold in the whipped cream. To assemble, spread 2 1/2 cups pudding mixture in a 4 quart glass bowl. Top with half of the crumbled cake; sprinkle with 1 tablespoon orange juice. Arrange half of the berries and kiwi over cake. Repeat pudding and cake layers; sprinkle with remaining orange juice. Top with remaining pudding mixture. Spoon remaining fruit around edge of bowl. Cover and refrigerate until serving. Yield: 12-16 servings.
Start heating oven to 350°. Sift together flour, baking powder and salt. In large bowl, with mixer at high speed, mix butter, sugar, egg and vanilla until very light and fluffy. With mixer at low speed, mix in chocolate, then flour mixture. Fold in walnuts. Drop by teaspoon 1 inch apart on greased cookie sheet. Bake 10 minutes-no longer. Makes 2 1/2 dozen.
Save 12 tablespoons juice from pineapple. Mix the sugar, flour and pineapple juice. Fold in the pineapple chunks and grated cheese. Pour into melted margarine. Top with crushed Ritz crackers. Bake 30 minutes at 350°.
Mix flour, seasoned salt, pepper and basil together. Roll and coat chicken breast thoroughly. Save remaining flour mixture. Lightly brown chicken in olive oil and remove chicken from pan. Take chicken bouillon cube and place in 1 cup very hot water until it dissolves. Stir wine and cup of bouillon into the drippings in the pan, stirring until it is fairly smooth, and bring to a boil (might have to add a little water). Place chicken in a deep, flat dish. Place mushrooms and onions over chicken. Pour mixture from pan over chicken and bake, covered, for 1 hour. Very tender!!!!
Combine all the ingredients until well blended. Chill, if desired, before serving. Use as sandwich spread.
Combine fruit and sugar. Let stand for 20 minutes stirring occasionally. Boil pectin and water rapidly for 1 minute, stirring constantly. Remove from heat. Add berries and stir 2 minutes. Pour into containers and cover. Let stand at room temperature for 1 hour. Refrigerate until set. Store in freezer. Makes 5 to 6 half pints.
Beat egg yolks; add sugar, milk and flour and mix well. Cook in a heavy boiler until slightly thick, stirring constantly. Remove from heat and add vanilla and margarine and let cool.
Crumble sausage in oil and fry until done. Add flour, salt and pepper. Stir with a fork. Pour milk and water into mixture. Keep stirring until gravy thickens. Spoon over hot biscuits or toast.
Mix sugar, milk and butter. Cook until small ball will form when dropped in cold water. Add vanilla and peanut butter. Mix well. Before taking from heat, add marshmallows.
Mix ingredients and place in casserole dish. Bake at 375° about 20 to 30 minutes.
Cook beef and onions until beef is lightly browned. Core and cut cabbage into 1-inch strips. Stir in cabbage. Cover and cook over medium heat for 5 to 7 minutes, stirring occasionally, until cabbage wilts. Stir in remaining ingredients. Bring to a boil. Reduce heat and simmer 8 to 10 minutes until cabbage is tender. Serve with rice.
Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients and add to creamed mixture. Mix well. Stir in pecans. Drop from teaspoon onto greased cookie sheet. Bake at 375° about 10 minutes or until lightly browned.
Heat butter and oil in 1 quart saucepan over medium-high heat. Add onion and saute until golden (do not brown). Add ham and saute briefly. Add asparagus, water, and bouillon cube. Reduce heat and simmer about 15 minutes. Add spaghetti to large pot of rapidly boiling salted water and cook until al dente, about 5 to 6 minutes. Drain well. Return spaghetti to pot. Add asparagus mixture and half and half; cook over medium-low heat until warmed through. Top with Parmesan and pepper before serving.
Sautee the green onions and green pepper in the bacon fat until transparent. Add the rice, bacon, 2 tablespoons of Soy Sauce, eggs and clams or seafood. Heat just enough for the flavors to combine.
Break lettuce in small pieces. Place in glass 9 x 12-inch dish, then put in layers celery, peas, pepper, eggs, onion and bacon. Add sugar to mayonnaise and spread over like icing. Top with Cheddar cheese. Cover and put in refrigerator for 6 to 8 hours.
Mix all ingredients in a casserole dish. Top with canned biscuits or homemade dough for crust. Bake at 375° for about 20 minutes or until golden brown. Enjoy!
Mix eggs, milk, garlic salt, salt, pepper, grated onion, cooked rice and ground beef. Press half of mixture into greased 9 x 5-inch loaf pan. Place cheese on top. Spread rest of meat mixture over the top, pressing to seal cheese in. Pour barbecue sauce over top. Bake at 350° for 60 to 65 minutes.
Combine pear preserves and horseradish; spoon over cream cheese. Serve with gingersnaps, crackers or date-nut bread.
Place vegetables in slow cooker. In small bowl, combine soup, water, poultry seasoning, onion powder and bouillon. Blend well; pour over half of mixture over vegetables. Top with chicken breasts; pour remaining soup mixture over chicken.
Combine the hamburger, corn, diced tomatoes, salsa and kidney beans in frying pan. Simmer, uncovered, for 10 minutes. Serve with tortilla chips or warm French bread.
Cook the rice by directions on box. Steam broccoli by directions. Drain rice. Put in medium mixing bowl. Combine rice, broccoli and soup. Place in casserole dish. Cut cheese into thin slices. Place all over top. Bake at 350° until cheese is melted.
Combine first 9 ingredients, stirring well. Drop mixture by tablespoonful into hot oil. Cook until golden brown, turning once.
Saute onions in margarine until translucent. Crush enough crackers in a pie plate to cover bottom and sides. Pour onions and butter over crackers. Put shredded cheese on top. Bake at 350° for 20 to 25 minutes.
About 30 minutes before serving, in small bowl with mixer at medium speed, beat heavy or whipping cream and sugar until stiff peaks form. Fold in ginger, peel and slice kiwi fruit. Arrange kiwi fruit and orange in 6 dessert dishes. Top with cream.
Mix together; form into balls and dip in chocolate. Use toothpick to hold balls while dipping. Use chocolate syrup as dip.
Heat oven to 350°. Melt margarine and combine with cake mix. Pat in jelly roll pan (15 1/2 x 10 x 1-inch). Sprinkle with marshmallows, chocolate chips and cereal. Drizzle condensed milk evenly over top. Bake 20 to 25 minutes or until cereal is golden brown. While bars are warm, run knife around sides of pan to loosen edges. Cool 2 hours. Cut into about 2 1/4 x 1 1/2-inch bars. Yields 48 bars.
In a casserole dish or pie plate, put the ground beef, then put in creamed corn. Mix mashed potatoes according to package. Place mashed potatoes on top (should look like whipped cream). Sprinkle with salt and pepper on top. Bake at 350° for 20 minutes or until creamed corn comes through top.
Drain pineapple, reserving juice; set the pineapple aside. Prepare cake batter according to package directions, substituting pineapple juice for the water. (Add water if necessary for the required measurement.) Bake as directed in a greased 13x9x2 inch pan. Cool. Meanwhile, prepare pudding according to package directions. Cut the cake into 1 inch cubes; place half in a 6 qt. punch bowl. Top with half of the pudding, pie filling, pineapple, bananas, fruit cocktail, oranges, whipped topping and coconut. Repeat layers. Cover and refrigerate for 6 hours or overnight.
Mix powdered sugar, peanut butter and melted butter. Stir in Rice Krispies. Mix well. Using hands, form mixture into 1-inch balls. Refrigerate for 1 hour.
Mix all ingredients and put in a baking dish. Heat at 350° for 20 minutes or until bubbly. Serve with Waverly crackers for spreading or Doritos to dip.
Add all ingredients. Toss lightly. Refrigerate several hours or overnight. Toss before serving. Makes 6 to 8 servings.
Arrange chicken breasts in 12 x 8 x 2-inch baking pan. Bake at 350° for 15 minutes. Drain if necessary. Spoon salsa over chicken; top with cheese. Bake for 20 minutes more or until chicken is done. Garnish with parsley, if desired.
Saute green pepper in the oil over medium heat until softened. Add scallions and chicken and continue cooking until meat is done. Stir in chili powder. Remove from heat. Grease a 9-inch glass pie pan. Place 1 tortilla on bottom of pan; spoon on 1/3 of the salsa, 1/3 of chicken mixture, 1/3 of olives and 1/4 of shredded cheese. Repeat this sequence for 2 more layers. Sprinkle with remaining cheese on top of the fourth tortilla and arrange cherry tomatoes, cut side down, around the edge of dish. Bake at 350° for 25 to 30 minutes or until heated through.
Fold all ingredients together, chill before serving. For fewer calories, use low-fat cottage cheese, unsweetened pineapple and sugar-free gelatin.
Cook first 3 ingredients to 250° on candy thermometer. Add butter and peanuts. Stir constantly and cook to 310°. Remove from heat; add vanilla and soda. Pour onto buttered aluminum tray or pans (must use aluminum). Stretch and break into pieces. (I always have the peanuts and butter ready to add; I have the pans ready; start pouring onto pans as soon as soda is mixed; and take phone off the hook! Must work fast!)
Saute chopped sausage in olive oil; add strained olives, sofrito (Spanish seasonings), pigeon peas, oregano, bay leaves, tomato sauce and con azafran. Mix well, then add rice and stir. Add 1 cup of hot water and bring to boil; keep adding water this way until rice is covered in water. Bring to boil; cover, then turn burner to lowest setting and let simmer 30 minutes. Do not take cover off! Rice will stick to bottom of pan, that's okay. Spanish seasonings can be found in the international section of your store. The sofrito should be fresh or frozen for best results.
Mix meat, soup, sour cream and chiles together. Spread a thin layer of chicken mixture on the bottom of a 9 x 12-inch pan. Fill flour tortillas with the mixture. Roll each tortilla up and place in pan, seam side down. Make sure to leave some mixture to spread over top of filled tortillas. Cover with mixture, then cheese and olives. Bake for 30 minutes in a 350° oven.
Cut chicken up as if to fry. Mix all other ingredients over low heat until well mixed. Coat each piece of chicken by dipping into sauce and place in baking dish. Cover dish with aluminum foil and bake in 350° oven for 1 1/2 hours.
Wash mushrooms and put in large pot. Add vinegar and salt; boil 10 minutes. Drain thoroughly. Put remaining ingredients into a large jar; add mushrooms and shake to coat well. Refrigerate until ready to serve.
Brown ground beef or turkey; drain fat. Stir in chili seasoning, tomato sauce and kidney beans. Pour into 2-quart casserole dish.
Mash liverwurst with a fork. Mix in garlic salt, basil and onion. Flatten bottom after shaping into a ball. Frost ball with cream cheese and sprinkle with parsley or nuts. It is best to make this the night before so seasonings can blend. Very good.
Combine first 8 ingredients and roll into balls; brown and place in casserole. Combine water and tomato puree. Thicken with flour and water. Add sour cream and pour over balls. Bake at 300° for 1/2 hour. Serve over cooked noodles.
Heat sugar and syrup until dissolved. Stir constantly. Don't boil. Take off heat immediately and stir in peanut butter and cornflakes. Spoon out on waxed paper. Yields 24 cookies.
Dice all vegetables. Saute in pan with butter, sprinkle with seasonings. Sprinkle with garlic and cook until soft.
Cut vegetables into bite size pieces. Place all ingredients into large mixing bowl. Toss in half of the dressing and mix thoroughly. Before ready to serve, add the rest of the dressing according to taste. Warning: Makes a lot of pasta salad once all thrown together. Serves a crowd. Can be prepared a day ahead.
Combine water, yeast and 1 cup flour. Set aside. Combine sugar, oil and 2 cups flour along with salt. Now add to original mixture. Add remaining flour, 2 to 3 cups, enough to make dough elastic. Knead. Place in a greased bowl and turn so all sides are coated with oil. Cover. Let rise until double in size. Punch down. Divide dough in thirds.
Combine sugar, cocoa and milk. Cook in large saucepan until it forms a soft ball when tested in cold water. Then add margarine and vanilla. Beat until thick. Pour nuts in as it thickens. Pour onto a greased platter. Put in refrigerator until cold, then cut into squares.
Cream together the cream cheese and taco sauce to your taste. Spread on a large platter. Top with layer of taco sauce and refrigerate. Add lettuce, tomato, onion, Cheddar cheese and black olives over the top. Serve with taco chips.
Mix ham, potatoes, carrots, onions, parsley and flour in a large greasy oven-proof dish. Top with bacon. Cover and cook 45 minutes at 400°. Uncover the last 5 minutes so bacon will crisp.
Melt butter in skillet. Add pecans and coconut; brown lightly. Mix cream cheese, milk and Cool Whip together. Pour 1/4 of cream mixture into each crust, followed by 1/4 coconut/pecan mixture and 1/4 caramel topping. Repeat layers. Cover with foil and place in freezer.
Mix cheese and sugar; add berries, pineapple, bananas, nuts and Cool Whip. Freeze in 9 x 13-inch dish. Serve frozen.
Cut each wiener into thirds and each piece bacon in half. Wrap 1/2 slice bacon around 1/3 of wiener and secure with toothpick. Put in the bottom of crock-pot and add dry brown sugar on top of all this. Cook on low heat 3 to 4 hours or until bacon is done.
Butter a 9 x 9 dish. In microwave on low power, cook chocolate chips and butter for 5 minutes. With an electric mixer, mix the powdered sugar, eggs, and vanilla. Add microwaved ingredients. Pour into dish. Let set. Cut into squares. May refrigerate to harden.
Put all ingredients in a blender. Fill up with ice cubes. Put on speed to chop ice cubes. Serve. Delicious!
Peel and slice apples. Place in 1 1/2-quart baking dish. Mix flour, sugar, Twin brown sugar and cinnamon. Sprinkle on apples. Chop oleo and add to mixture. Add apple juice. Top with thawed pie crust. Bake at 350° for 45 minutes.
Mix flour and salt; coat beef stew meat with flour mixture; cook and stir onion and garlic in shortening in 10-inch skillet until onion is tender. Remove from skillet. Cook and stir beef in same skillet until brown. Stir in onion, garlic, water, tomato sauce, mushrooms, instant bouillon, Worcestershire sauce, pepper sauce, salt and pepper. Heat to boiling; reduce heat, cover and simmer until beef is tender, about 1 hour. Stir in sour cream. Serve over noodles. Makes 6 servings.
In a large bowl, thoroughly mix dark brown sugar and butter. Beat in egg and molasses. Stir in flour, ginger, baking soda and remaining spices.
Combine sugar, cocoa, butter and milk in boiler. Boil 2 minutes. Remove from heat and stir in peanut butter, oatmeal and vanilla. Drop by teaspoon on wax paper. Makes about 5 dozen depending on cookie size.
Place butter in mixing bowl in oven and warm to soften. Blend in sugar. Add eggs one at a time while mixing slowly. Add salt, flavoring and flour, blending well. Stir in raisins with mixing spoon. Batter will be stiff. This prevents raisins from settling to bottom. Makes a large tube cake. Bake at 300° for 2 hours.
Blend shortening and sugars. Beat in vanilla and eggs. Sift remaining dry ingredients together. Add to the sugar and egg mixture. Mix well. Stir in 1/2 cup M&M's; reserve remaining candy for decorating. Drop by teaspoon onto ungreased cookie sheet. Decorate tops with remaining candy. Bake at 375° for 10 to 12 minutes or until golden brown.
Fry up sausage and set aside. Blend all other ingredients except sausage and dripping. Blend ingredients in blender on high speed for 1 minute. Transfer into saucepan and cook on medium heat until thickened. Stir constantly. Remove from heat and add sausage and 3 tablespoons of drippings. Pour over hot biscuits.