HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs. Add sugar, melted Crisco and yeast. Add flour, a little at a time, until dough doesn't stick to hands. Put in large greased bowl. Cover with several dish towels and let rise. Shape into loaves and let rise again. Place loaves on greased cookie sheets and bake at 325° for 20 to 30 minutes or until golden brown.
Cream together first 6 ingredients. Add remaining ingredients after mixed. Drop by tablespoon on ungreased cookie sheets. Bake at 350° for 15 minutes. Place about 6 cookies to each cookie sheet.
Bake cake and cool. Crumble 1/3 cake in bottom of punch bowl. Cover with layer of pudding, layer of pineapple and bananas. Place ring of cherry pie filling 1 inch from outside edge. Will look like a donut. Fill inner and outer edges with Cool Whip. Repeat twice. Sprinkle with nuts.
Spread rolls on bottom of pan, overlap and press to cover bottom of pan. Bake at 375° for 10 minutes or until brown. Cool. Mix cream cheese, salad dressing and buttermilk mix. Add dash of lemon juice; spread on cooled crust. Add vegetables, chopped, such as broccoli, carrots, cauliflower, tomatoes, green pepper and fresh mushrooms. Press lightly with cheese mixture (shredded Colby cheese).
Combine all ingredients and cover with water. Bring to boil. Cover. Cook over low heat for 4 to 5 hours, adding water as needed.
Brown ground beef and drain off fat; add enchilada mix according to package directions. In small amount of oil, quickly fry tortillas, just enough to soften. Place on paper towel to drain. Shred cheese. In 9 x 13 baking dish, place 1/3 of chili in pan bottom. In center of tortilla, place small amount of beef mixture and cheese. Roll up and put in baking dish. When dish is full, pour remainder of chili over top of enchiladas. Sprinkle with cheese and bake in 350° oven until bubbly.
Mix cake mix, eggs, sour cream, oil and instant pudding together with beater. Batter will be very thick. Add chocolate chips and nuts. Grease and flour Bundt or tube pan. Bake at 350° for 50 to 60 minutes. Sprinkle confectioners sugar on top of cake.
Section wings at joints, discarding wing tips. Combine flour, salt, sugar, cornstarch, rice flour and ajinomoto. Beat eggs until well-blended. Add with onions and soy sauce to dry mixture and mix thoroughly.
Beat egg whites stiff. Continue beating. Add baking powder and sugar slowly. Fold graham crackers and nuts into mixture. Pour into a 9-inch greased glass pie plate. Bake at 350° for 30 minutes. Cool pie. Cover with half the whipping cream, whipped and sweetened. Place in refrigerator overnight or for at least 4 hours. Add the other half of the whipped cream to top when you serve.
Boil chicken in 2 cups of water until done; debone chicken and mix with broth, cream of chicken soup and Veg-All. Place in a 9 x 13-inch casserole dish. Add potatoes.
Cream butter and sugar. Add well beaten eggs. Sift the dry ingredients and blend the entire mixture. Spread thin in a greased paper lined pan. Bake in 400° oven about 15 to 20 minutes.
Put cider into saucepan. Add the spices, salt and sugar; cover and heat very slowly to the boiling point. Heat should be so low that it takes the cider about half an hour to come to a boil. Remove from heat, strain and serve steaming hot. Serves 5.
Use any amount vegetables desired. Saute red and green sweet peppers for 3 minutes. Stir. Add thick slices of sweet onions and thin slices celery. Saute for 3 minutes. Stir. Add chicken broth (fat removed); simmer 3 to 5 minutes. Add yellow and green squash; simmer 3 minutes. Add mushrooms, peas, margarine, garlic, hot pepper, salt and pepper. Cover and simmer until tender, al dente, or to your taste.
Mix first 3 ingredients in small bowl. Combine remaining ingredients in large serving bowl. Pour sauce on top of fruit and toss lightly. Cover and chill 4 hours.
Mix together. Put in mold or pie dish. Refrigerate overnight. Add frozen strawberries or raspberries before serving.
Mix together sugar and cinnamon. Overlap biscuits in round cake pan. After coating all over with mixture of brown sugar and cinnamon, sprinkle leftover cinnamon and sugar atop biscuits. Melt margarine. Pour over top of biscuits. Sprinkle with nuts. Bake at 350° for 30 minutes. Soaked raisins may also be used.
Fry bacon and add onions, brown sugar, dry mustard, salt and vinegar. Add beans and bake at 350° for 1 hour.
Beat cream cheese, then add Jell-O and boiling water. Mix until melted. Put in the marshmallow cream. Mix in the pineapple, nuts and Cool Whip. Chill. Can use any kind of Jell-O.
Preheat oven to 425°. Line a 9-inch pie pan with the dough. Combine remaining ingredients in a large bowl and beat until smooth and well mixed. Pour into the lined pie pan. Bake for 10 minutes, then reduce the heat to 300° and bake for 60 minutes more.
Mix all ingredients and pour into ice cream freezer. Fill the rest of the way with milk. Freeze and enjoy.
Cook rice. While rice is cooking, saute oleo and onion together. Drain rice. Add Cheez Whiz. Stir in onion mix and broccoli and mushroom soup. Mix well. Put in greased casserole dish. Bake at 350° for 35 minutes. Bake 15 minutes covered and the rest of the time uncovered. Sprinkle with crumbs or potato chips.
Prepare salad dressing according to package directions. Pour 1 cup prepared dressing over chicken in large bowl. Refrigerate 3 hours to marinate. Remove chicken from marinade. Bake at 350° for 60 minutes.
Remove seasoning packet from noodles. Bring 2 cups water to boil in large saucepan. Add noodles and vegetables. Cook 3 minutes, stirring occasionally; drain. Meanwhile, heat oil in skillet over medium heat; add chicken. Cook until done, about 8 minutes. Stir in noodles, vegetables, stir-fry sauce and seasoning packet. Can serve over chow mein noodles.
Empty package of crawfish tails into bowl. Do not rinse off fat. Salt and pepper to taste. Add can of cream of mushroom soup and mix well. Let stand while preparing additional ingredients. Prepare two cups of rice according to package directions. Melt stick of margarine in 5-quart Dutch oven and saute onions and bell peppers about 5 minutes, until tender. Add crawfish mixture. Let simmer for 10 to 15 minutes. Add cooked rice (about 4 cups or to your liking. Dish will be too dry if too much rice is added.) Mix well and pour into baking dish. Sprinkle bread crumbs over top and bake 20 to 25 minutes at 350°.
Mix soup and sour cream together. Put 1/3 of mixture on bottom of baking dish. Layer chicken breasts with salt, pepper and garlic powder. Peel potatoes and quarter. Lay potatoes on top of chicken. Cover chicken and potatoes with the remainder of soup mix. Bake at 300° for 2 1/2 hours, uncovered.
Line cookie sheet with foil. Arrange graham crackers on it. Sprinkle with nuts. Melt oleo and add sugar; bring to a boil. Boil for 3 minutes. Pour glaze over graham crackers. Bake at 325° for 10 minutes. Break apart before completely cool.
Melt butter in large frying pan. Cook onion, garlic and pepper until soft. Beat eggs until light and pour into frying pan. Cook over very low heat, stirring constantly. When eggs begin to harden, add picante sauce and salsa. Continue to cook and stir until set. Serve immediately.
Preheat oven to 300°. Grease and flour 2 (9 x 5-inch) loaf pans. Beat together sugar, lemon peel and oil in large bowl. Add eggs, one at a time, beating well after each addition. Add 1 2/3 cups of the flour, the baking powder and salt; mix well. Combine the remaining tablespoon flour and the sunflower kernels; toss lightly. Stir into batter. Pour evenly into prepared pans. Bake 1 hour or until wooden pick comes out clean. Let cool on wire racks 10 minutes. Garnish as desired.
Combine ingredients and bring to a boil. Simmer 15 minutes. Makes 10 cups.
Put all the vegetables in a small baking dish. Cover with tomato sauce and top with cheese. Bake at 350° for 30 minutes.
Bring pineapple to boil. Add jello and stir until dissolved. Cool. When cold blend in cottage cheese and Cool Whip. Pour into 9 x 9-inch baking dish and refrigerate.
Melt butter and chocolate chips over low heat. Remove from heat and add Rice Krispies. Press into a 9-inch greased pie pan and chill for 30 minutes.
Wash first three ingredients, cut up and place on top of each other in a 9 x 13-inch container. Add frozen peas on top of lettuce. Spread on mayonnaise, then sprinkle dressing mix on top of mayonnaise. Add cheese and top with bacon bits. Keep refrigerated overnight before serving.
In a 1-quart bowl, mix all ingredients until mixture is well blended. Refrigerate. Makes 10 to 12 servings.
Put mashed potatoes in dish; top with other ingredients. Bake at 350° for 30 minutes.
Heat turkey broth left in roaster after removing turkey. This is the success of the dressing. Add some broth from giblets, reserving some of this broth for your giblet gravy. Add cornbread, crumbling fine. Add stuffing mix. Add salt, pepper, eggs, chopped onions, sage and well mashed liver. About 30 minutes before dinner bake at 350° for 30 to 40 minutes, uncovered, on lower rack in oven. Dressing is done when brown around edges. Brown on top with broiler.
Cream sugar and Crisco. Add eggs, one at a time, beating 2 minutes for each egg. Add flavoring and flour slowly. Pour in greased cake pan. Bake at 350° for 1 hour.
Saute margarine, clove of chopped garlic and chopped onion. When cooked a little, add the chicken broth, the rice and black-eyed peas (drained and rinsed). Can add crushed red pepper, salt and pepper to taste. (I add 1 can chopped green chilies instead of red pepper and chopped ham.) I had to add a little water. Simmer for about 30 minutes.
Put bananas, strawberries and milk in blender. Add ice-cream and ice. Blend at medium speed for approx. 1 1/2 minutes. Serve chilled.
Mix well; set aside for at least 2 hours. Shape into balls with damp hands. Dip into colored chocolate. For Mounds bars, shape and dip into dark chocolate. For Almond Joy, shape into balls. Place an almond on top and dip into light chocolate.
I can this mixture throughout the summer season when my tomatoes and peppers get ripe. In large pans I fill with tomatoes, cut in half. I then add to each pan 1 pepper (cleaned and cut in strips), 2 strips of celery, 1 carrot (cut up), 2 or 3 leaves of lettuce, 1/2 cup of beets (I use my canned beets), a good handful of watercress and a few twigs of fresh parsley or 1 teaspoon of dried parsley. Cook this until heated, it doesn't have to be mushy. Then take it while it's hot and put through a tomato press. After running the vegetables through the press once, I then again take the skin and remains and run it through the press once more to get all the pulp out of it.
Mix ingredients. Use well-greased 9-inch or 2-quart baking dish. Place chicken on top and salt. Cover with foil. Bake at 350° for 1 1/2 or 2 hours. Take foil off the last 30 minutes.
Heat oven to 350°. Mix all ingredients until dough forms a ball. Shape dough by teaspoonfuls into balls. Place on ungreased cookie sheet. Dip glass into sugar and flatten balls. Bake about 8 minutes. Makes 2 1/2 to 3 dozen cookies.
Mix well. Makes enough for 2 racks of 7 to 10 ribs each.
In skillet, brown beef. Remove from heat; drain off fat. Combine bread and milk and let stand 2 minutes. Add bread and milk mixture to beef. Stir in egg, Mozzarella cheese, parsley, salt and pepper; set aside. Cook manicotti or shells according to package. Spread 1 1/2 cups sauce in a 13 x 9-inch baking dish. Fill manicotti/shells with beef mixture and place in single layer on sauce in prepared dish. Cover with remaining sauce and top with Parmesan cheese. Bake, covered, at 350° for 45 minutes. Serves 8 manicotti or shells.
Put all ingredients, except oil and vinegar, in mixer and beat well. Continue beating and begin adding oil slowly, not more than 1 teaspoon at a time, until mixture begins to thicken. Then, add rest of oil, 1/4 cup at a time, alternately with the vinegar. Add more seasoning if necessary.
Butter bread after crust has been removed. Cut up into 2-inch pieces. Butter bottom of a 9 x 13-inch Pyrex dish. Place bread in dish. Mix eggs and drained sausage together. Add milk and cheese. Pour over bread. Refrigerate overnight. Cook at 350° for 30 minutes, covered with foil. Remove foil and cook 15 minutes, uncovered.
Mix and put in an 8 x 12-inch dish. Sprinkle with paprika, pepper and parsley leaves. Bake at 300° for 1 1/2 hours.
In a small saucepan, combine the butter, thyme, rosemary, oregano and basil. Heat over low heat until the butter is melted. Slice the bread and generously brush the butter mixture on each slice. Sprinkle with minced garlic, Parmesan cheese and parsley. Bake in a 475° oven or under the broiler until lightly browned. Serves 6.
Dip cutlets into flour to coat. In nonstick 12-inch skillet, over medium-high heat with olive oil, cook turkey cutlets, half at a time, until brown and have lost their pink color throughout. Remove from skillet and set aside.
Mix all ingredients, except chocolate and paraffin. Roll into small balls. Refrigerate a few hours.
Combine all ingredients in a bowl. Bake shell 5 minutes. Fill shell with quiche mixture. Bake 25 minutes at 400°.
Place apples in 10-inch round cake pan. Combine 1/2 cup granulated sugar and the cinnamon and sprinkle over apples.
Mix all ingredients except pecans in a large mixing bowl. Beat on medium speed for approximately 10 minutes. Bake in a 325° to 350° oven for 35 to 50 minutes depending on your oven.
Stir beans, soup mixture and almonds together. Place in a casserole dish. Bake at 350° for 10 minutes. Add cheese and onion rings on top. Bake until cheese bubbles, approximately 10 minutes.
Layer casserole dish with dried beef. Wrap 6 chicken breasts with bacon. Mix 1 sour cream with can of mushroom soup, spread this mixture over wrapped chicken. Bake at 350° for 2 1/2 hours.
Mix butter, 1 egg and cake mix (will be crumbly). Spread in bottom of 8 x 13-inch pan. Mix sugar, cream cheese and 3 eggs together with mixer. Spread over top of cake mixture. Cook in a 350° oven for 35 to 40 minutes.
Sift cornmeal, flour, sugar, salt and baking powder together into mixing bowl. Stir in egg, milk and bacon drippings, mixing well. Fill 8 greased muffin cups 2/3 full with batter. Bake in a preheated 425° oven for 15 minutes or until browned.
Beat oleo with sugar until well blended. Add combined flour and baking soda; mix well. Blend in almond extract. Stir in oats. Spread mixture into bottom of greased baking dish (13 x 9-inch); spread with preserves to within 1/2 inch of outer edge of pan. Sprinkle with almonds. Bake at 375° for 22 to 25 minutes. Cool and cut into bars. Makes about 20 bars.
Preheat oven to 345°. Cream margarine and cream cheese for 5 minutes. Add all sugar and beat 4 minutes. Add 1 1/2 cups flour and 3 eggs, beat 1 minute. Add remaining flour and eggs, beat 1 more minute. Be sure batter is smooth. Add the flavor and mix 2 minutes. Pour into tube pan, greased and floured. Cook in oven for 1 hour and 10 minutes before removing from pan.
Preheat oven to 350° (325° for glass dish). Melt stick of butter in 9 x 12-inch dish while mixing milk, flour and sugar. Pour into the melted butter. Spoon the peaches on top of mixture. Bake until golden brown, about 45 minutes.
Blend eggs, sugar and oil until creamy. Add soda, baking powder, salt, vanilla, zucchini, nuts and cinnamon. Mix well. Add flour slowly until well blended. Grease and flour 2 loaf pans. Bake at 350° until springs back.
Combine cake mix, pudding, eggs, water and oil in large mixer bowl; blend. Then beat at medium speed of electric mixer for 2 minutes. Set aside 1/4 cup coconut for garnish. Stir remaining coconut into batter. Pour into a greased and floured 10-inch tube pan. Bake at 350° for 50 to 55 minutes or until cake springs back when lightly pressed. Cool in pan 15 minutes; remove and finish cooling on rack. Brush top of cake with honey; sprinkle with reserved coconut.
Mix all ingredients. Put in greased muffin tins or paper lined muffin tins. Set in pan of water larger than muffin pan tray. Bake 30 minutes in 400° oven. May be served on a bed of lettuce.
Mix 1 1/2 cups flour, salt, sugar and yeast. Heat milk, water and oleo to 125°. Gradually add to dry ingredients and beat 2 minutes at medium speed. Add 1 cup flour; beat at high for 2 minutes. Stir in enough flour to make dough soft. Knead 2 to 3 minutes. Divide dough into 12 parts. Put into greased pan. Put into cold oven with pan of hot water underneath. Close oven, let rise for 30 minutes. Remove water. Cook 30 minutes at 375°.
Peel, boil and mash potatoes. Finely chop scallions; add to potatoes. Pour on boiling milk and beat until fluffy. Cook cabbage. Chop finely and pour on melted butter. Add to potatoes, chopped parsley, salt, pepper and cabbage and beat together well.
Beat cheese, 1/2 cup sugar and egg yolks. Trim crusts off bread. Roll flat. Roll each slice as thin as possible. Spread on cheese. Roll up into two logs. Dip in melted margarine and roll into combined sugar and cinnamon. Freeze. Bake frozen in a 400° oven for 15 minutes. Serve warm.
Combine all ingredients in casserole dish. Bake at 350° for 35 to 45 minutes until top layer is cheese and has browned.
Put pudding mix and sugar in top of a double boiler; stir in egg yolks. Put pan over simmering water and gradually stir in water. Cook slowly stirring constantly until mixture thickens. Add butter, and spoon mixture into baked pie shell. Beat egg whites, adding sugar gradually. Spread meringue completely covering pie to edge of pie shell.	Bake at 350° about 15 minutes or until browned.
Mix cream cheese with sugar in a bowl thoroughly. Add in cool whip. Mix all together and spoon into crust. Refrigerate for 3 hours before topping with your favorite topping.
Combine butter and sugars. Beat in eggs one at a time. Add oil, vanilla and lemon peel. Combine flour, baking soda, cream of tartar and salt. Gradually add dry ingredients to creamed mixture and beat until well blended. Wrap and chill dough for several hours.
Let crusts sit at room temperature for 15 minutes before opening. Cut crusts into circles to fit mini-muffin pan (use cookie cutter, jar, etc.). Generously prick the bottom and sides of each crust with fork. Bake 7 to 8 minutes at 425° or until just lightly brown. Cool completely on wire rack.
Combine marshmallows, milk, oleo, sugar and salt in saucepan. Cook and stir until mixture comes to full boil. Cook 5 minutes, stirring constantly. Remove from heat and add chocolate pieces, beating until melted. Fold in vanilla and nuts. Pour into greased 9-inch square pan. Chill until firm. Makes 2 1/2 pounds.
Place gelatin in a large size mixing bowl. Add boiling water and stir until gelatin is completely dissolved. Add sherbet and stir until melted. Chill until slightly thickened. When mixture is the consistency of unbeaten egg whites, fold in apricots and nuts. Turn mixture into a lightly oiled 2-quart baking dish (12 x 1 3/4 x 1 3/4-inches). Chill until firm.
Cook broccoli; drain. Cook rice; drain. Saute onion in margarine. Mix all together. Bake 20 to 30 minutes, covered, at 350°.
Cook and drain spaghetti. Mix with chopped vegetables. Mix in seasoning and salad dressing. Cover and refrigerate overnight.
Fry okra in small amount of oil. Add all onions, celery, green pepper and garlic. Cover with top and cook. Cut sausage up into small pieces and cook in microwave oven long enough to rid it of most of the grease. Drain. Add tomatoes and bay leaves. Salt and pepper to taste to okra mixture. Cover and cook. Make roux in large pot. Pour ingredients from skillet into roux. Add water, shrimp, crabmeat, crawfish and sausage. Bring to boil. Serve over rice. An added treat is to add crawfish bisque heads. It cannot be beat.
Combine all ingredients except nutmeg; mix well. Chill. Sprinkle with nutmeg. Serves 5.
Grease and flour three 8-inch pans. Preheat oven to 350°. Beat eggs and cocoa into cake mix. Add butter. Stir in buttermilk until smooth. Add food coloring. Mix well until blended. Divide batter among pans and bake until tops spring back when touched and cake shrinks from sides of pans. Bakes in 20 to 30 minutes.
In a large bowl combine whole wheat flour, sugar, seasonings and yeast. Heat water, milk and oil to lukewarm (110° to 115°) in a saucepan or in the microwave. Add to the flour mixture along with the egg. Beat 3 minutes at medium speed with an electric mixer. Stir in the all-purpose flour by hand to form a stiff dough. (Add a little more if it doesn't feel stiff enough.) Cover. Let rise 45 to 60 minutes or until doubled in size. Punch down dough (punch fist into middle) and place in a 4 1/2 x 8 1/2 x 2-inch loaf pan that has been spryaed with nonstick cooking spray. Bake at 375° for 45 to 50 minutes until golden brown. Cool on a wire rack.
Pour cherries on bottom of a greased long Pyrex dish. Sprinkle half of dry cake mix over cherries. Mix the rest of dry cake mix with the nuts and sprinkle over. Melt margarine and pour over top. Bake at 350° about 40 minutes or until brown.
Cook bacon and drain, reserving 1 Tbsp. grease. Place bacon on paper towel to absorb grease. Put reserved grease in skillet; add onion and cook until tender and golden, about 8 to 10 minutes. Cook pasta according to package directions and, during last 2 minutes of cooking time, add frozen peas. When pasta is cooked to desired doneness, drain, reserving 1 cup of the cooking water. Return pasta and peas to cooking pot and add Romano cheese, salt, pepper, bacon and onion. Use some of the leftover cooking water to thin the Ricotta cheese and add to pasta. The Ricotta cheese had to be thinned or it will not mix up well with the pasta. Keep heat on low and heat thoroughly through. Serve with a green salad and French bread.
In large food processor, chop tomatoes, but not too much. In small mini-chopper processor, chop onions and peppers until finely chopped. Also chop garlic with peppers.
Peel, seed and cut up 6 to 6 1/2 pounds of pumpkin; cook with small amount of boiling, salted water until very tender. Drain and mash. Whip pulp with mixer until smooth. In a large kettle, combine pumpkin, packed brown sugar, lemon peel and juice, cinnamon, salt and nutmeg. Cook and stir until mixture boils. Boil 10 minutes, stirring constantly. Ladle into hot, sterilized half-pint jars, leaving 1/2 inch headspace. Adjust lids. Process 10 minutes in boiling water bath. Makes 8 pints.
Mix crushed cookies and 1 stick soft margarine; spread in a 9 x 13-inch cake pan. Put in freezer to get hard. Spread vanilla ice cream over cookies; put back in freezer. Cook in saucepan, over medium heat, the Eagle Brand milk, 1 stick margarine and syrup until mixture comes to a boil. Cool and spread over ice cream; put back in freezer. Top with Cool Whip and freeze until hard.
Cook the first 3 ingredients together until done, about 30 minutes. Make the strawberry jello, using 2 cups boiling water and 1 cup cold water. Run cranberry mixture through food mill and add to jello. Let chill until firm, preferably overnight.
Mix Cool Whip and dry jello until jello is mixed up well. Add cottage cheese. Add drained crushed pineapple; mix. Put in refrigerator for 1 hour and serve.
Mix ingredients together. Pour into a buttered casserole dish. Top with topping and bake at 350° for 25 to 30 minutes.
Mix together and pour in 2 pie shells. Bake at 350° until middle of pie is firm.
Mix cream cheese and mayonnaise until smooth. Then mix in the chopped ham, shredded Cheddar cheese and a few parsley flakes until all mixed up. Then cover and refrigerate overnight. Then form into a ball and roll in chopped nuts if desired.
Mix everything together. Bake at 350° in a 9 x 13-inch cake pan for 1 hour.
Mix all ingredients. Bake at 350° for 1 1/2 hours using a bundt pan.
Sprinkle bacon, cheese and onion over bottom of pie shell. Combine eggs, milk and seasonings in a bowl; beat well. Pour over bacon, cheese and onion. Bake at 425° for 15 minutes. Reduce temperature to 300° and bake for 30 additional minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Combine flour, salt and oil. Mix well. Add enough water for stiff batter. Roll out on floured board. Cut with knife in squares. Deep fry in hot shortening. Sprinkle with powdered sugar or cinnamon and sugar, or eat plain with honey.