HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Beat eggs, sugar and vanilla until smooth. Blend in flour and baking powder; set aside. Heat milk and butter until hot. Slowly pour into batter until blended. Batter will be thin. Pour into greased rimmed cookie sheet. Bake 15 minutes or until cake bounces back to touch. Spread peanut butter on hot cake. Let cool in refrigerator about 1 hour or until firm. Melt 8-ounces milk chocolate in double boiler, then spread on top of peanut butter.
Combine oil, corn, cornmeal, onion, buttermilk, eggs, chopped peppers and 1 cup cheese. Put in greased, hot, large iron skillet and sprinkle 1 cup cheese on top. Bake at 350° for 45 minutes.
Saute onion in margarine in a large skillet for 2 minutes. Add carrots; saute 2 minutes longer, stirring occasionally. Add celery; saute 1 minute. Sprinkle with salt and pepper. Lower heat, cover and cook for 3 minutes.
Make white sauce using first 3 ingredients. Cool. Add and blend egg, mustard, pepper, Old Bay, celery salt, lemon juice, Worcestershire sauce and 1 tablespoon mayonnaise. Gently add crabmeat. Fill serving shells.
Peel potatoes and onions. Cube potatoes and chop onions into cooking pan, add rice. Cover with water and cook until done. Add tomato juice, margarine and salt. Simmer until juice is cooked into the broth well. If desired, additional vegetables may be added.
Combine crumbs, sugar and cinnamon in a bowl. Blend butter into mixture. Press firmly against sides and bottom of greased glass pie plate. Bake in moderate oven, 375°, for 8 to 10 minutes or until edges brown slightly. Yields one 8 to 9-inch pie crust.
Blend cocoa and milk	in blender. Add yogurt and ice cubes until desired thickness.
Brown meat in frying pan. Put all ingredients into crock pot except cream cheese. Add cream cheese 10 minutes before serving, make sure it melts and stir into rest of mixture. Serve over noodles. Cook in crock pot on low for 7 to 9 hours. 2 lbs. of skinless boneless chicken breast cubed can be substituted.
Heat first 3 ingredients over low heat until butter is melted. Add beaten egg and dates and bring to a boil. Boil 5 minutes, stirring constantly, and cool. Add pecans and cereal. Form balls 1 1/2 inches in diameter. Roll in coconut.
Heat grill to high. Pulse peanuts in a food processor until coarsely chopped; set aside. Heat olive oil in a large nonstick skillet over medium-high heat; add peanuts and cook, stirring often until fragrant, 3 minutes. Add fish or soy sauce, lime juice, peanut butter, scallions and ground red pepper. Cook, stirring constantly until wilted, 2 minutes; transfer mixture to a serving bowl. Sprinkle steak with salt and freshly ground pepper. Grill, turning once, 3 minutes for a medium-rare skirt steak; 6 minutes for a medium-rare flank steak. Let stand 5 minutes. Cut into thin slices. Serve sliced steak and peanut sauce wrapped in lettuce leaves and with the accompaniments of your choice.
Cube 2 slices bread in 9-inch square dish. Mix together chicken, onion, celery, mayonnaise and seasonings.	Spoon evenly over bread. Put 4 slices cubed bread over mixture. Mix egg and milk. Pour over bread. Refrigerate overnight. Pour soup over casserole and bake at 325° for 1 hour, 15 minutes.	Ten minutes before done, sprinkle cheese over top.
Put all ingredients in punch bowl in order listed. Keep repeating layers. Top with nuts. Refrigerate.
Cook until firm balls form with stick in cold water (about 5 minutes). Remove from heat and add 1/4 teaspoon soda. Dampen hands with cold water and form balls.
Wash cucumber slices. Add sliced onions and shredded peppers. Mix with salt in center, bury a quart of chopped cucumbers. Cover with plate and wait. Let stand 3 hours. Drain thoroughly.
Cream sugar, margarine, eggs and sour cream. Then add 1 1/2 cups flour. Reserve 1/2 cup with the soda, then stir in bananas (mashed) and salt. Mix reserved flour with raisins, nuts and coconut. Mix in butter and pour in jelly roll tin or cookie sheet, greased. Bake for 15 to 20 minutes at 350°. Frost with powdered sugar frosting, flavored with maple flavoring.
In mixing bowl, combine pasta, shrimp or tuna, pepper, carrots and zucchini. Add Worcestershire, mayo, salt and pepper. Toss lightly to combine. Refrigerate at least 30 minutes before serving. Serves 4.
Heat oven to 450°. Scramble eggs. Cook sausage until done. Grate cheese. Set aside all three.
Thinly slice 7 cups cucumbers. Sprinkle with 1 teaspoon salt; cover and set aside for 1 hour. Add vinegar, sugar and celery salt. Add onion and pepper to cucumbers. Pour over cucumbers. Place in refrigerator. Will keep up to 4 weeks.
Dissolve lye in water; allow to cool. Heat grease. Slowly pour lye into grease. Stir until the mixture drips from stirrer like strained honey. Do not stir too long or it will separate, 5 to 10 minutes is about right. Pour mixture into molds or pans. Cover with a heavy blanket and leave for 2 days. Now, cut your snow white bars of soap into the desired size.
Combine caramels with 1/2 evaporated milk. Melt in microwave or double boiler. Combine cake mix with the other 1/2 evaporated milk and butter. Stir in nuts. Press 1/2 of the mixture in greased 9 x 13 pan. Bake at 350° for 6 minutes. Sprinkle with chocolate chips and drizzle with caramel. Crumble remaining cake mixture on top and bake at 350° for 15 minutes.
Mix ingredients together. Pour over crust and bake at 350° for 15 to 20 minutes. Cool! Lightly spoon 2 cans blueberry pie filling over cream cheese mixture. Chill! Top with Cool Whip. Best if chilled overnight. Cut into squares. Serves 24.
Combine bananas, salt and soda. Add sugar; mix. Add butter and flour. Bake for 1 hour at 350°.
Mix dry ingredients. Add cherries, egg and salad oil. Mix well. This will take about 5 minutes, until sugar dissolves. Place in an 8-inch square baking pan and bake in a 350° oven for 30 to 40 minutes. Serve warm with whipped cream or ice cream.
Mix all ingredients. Roll into ball. Let set overnight. Roll in nuts and serve with favorite crackers.
Bake pie shell; set aside. Mix the first 3 ingredients, then add small amount of milk to moisten. Add egg yolks; stir. Add rest of milk. Cook until thick (stirring constantly). Add butter and vanilla. Place in baked pie shell; cover with beaten egg whites. Place in a 375° oven until egg whites are light brown.
Brown ground beef and onion together until done. Drain. Combine all ingredients into beef and onion. Heat thoroughly. Makes 18 servings.
Preheat oven to 375°. Cook carrots in about 1/2-inch boiling water for about 6 minutes; drain. Place carrots into a 1-quart baking dish. Stir in raisins, butter, honey, lemon juice and ginger. Bake, uncovered, for 35 minutes. Spoon into serving bowl. Sprinkle with almonds. Yield: 4 servings.
Place chicken in casserole dish, combine all 8 of the other ingredients and pour over chicken. Bake at 350° for 1 to 1 1/4 hours. Turn chicken at least once during cooking. Sauce may be served over rice. Serves 6.
Brown meat in shortening. Add seasonings and tomatoes. Simmer 15 minutes. Add beans and pour in casserole dish. Top with corn bread mix. Bake at 425° for 20 minutes.
Put all ingredients in one bowl and beat for 3 minutes. Bake in a 350° oven for 40 minutes in a greased and floured 13 x 9-inch pan. While still warm, prick with a fork all over and then put your icing on.
Mix sugars in heavy pan. Add Karo, milk and salt. Stir in butter until melted. Add pecans. Place pan in cold water and stir until mixture begins to lose gloss. Drop by spoonfuls onto buttered foil. Let harden, then they are ready to eat. Easy, foolproof and wonderful!
Heat griddle or skillet and grease, if necessary. Stir all ingredients until blended. Pour batter by 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn and cook until golden brown. Makes about 18 pancakes.
Knead the ingredients together as you would pie crust. When it forms a ball, divide it into 4 patties. Press into four 9-inch cake pans. Prick all over with a fork, both ways. Bake in a 275° oven for about 1 hour or until a light delicate brown.
Grease a large, rectangular pan. Cover bottom with bread. Pour 1/2 ham and 1/2 sauce over layer. Keep layering.
Combine ingredients; mix until well blended. Chill at least 1 hour before serving.
Cut potatoes into eighths. Cut onion into eighths. Chop onions. Add garlic and oleo. Simmer for 20 minutes. Puree soup in food processor or blender. Add cream, milk, salt, pepper and nutmeg to soup.
Cream butter and sugar. Add remaining ingredients. Refrigerate dough for at least 1 hour. Roll out thick on a minimum amount of flour. Do not overbake for soft cookies. Bake at 325° for 10 to 11 minutes.
Sift dry ingredients together; mix sugar (NutrSweet), oil, nuts, eggs and zucchini. Put in tube or loaf pan. Bake 1 hour at 350° until done. (I used no icing, but topping could be used.)
Beat sugar and margarine until it is very smooth. Add the egg and beat just a little. Add flour and flavoring. Knead or pull and mash the dough with your hands until it is smooth.
Dice onions and celery; fry with hamburger until browned and mixed well in a large frypan. In a large deep pan, cut tomatoes into small pieces. Add tomato sauce, meat, onion and celery. Add water or more tomato sauce to make soupy. Cook, the longer the better. Before serving, add a large handful of spaghetti noodles to soak up liquid. When ready, serve with warmed chow mein noodles and hot bread.
Prepare jello according to package directions. Prepare lemonade according to directions, mix and add juice. Before serving, add ice and ginger ale. Good with rum or vodka added. Makes 1 1/2 gallons.
Mix all ingredients together. Place, uncovered, in microwave on High for 2 to 4 minutes, stirring after each minute.
Preheat oven to 350°. In small bowl, combine flour, bran, baking soda, salt and orange peel. In large mixing bowl, beat egg white; whip in oil, molasses and buttermilk. Add dry ingredients to liquid mixture, mixing just until moistened. Fold in raisins. Spoon batter into paper-lined muffin pans or pans prepared with nonstick vegetable spray. Serve warm or cold.
Beat eggs with sugar. Stir in melted butter. Sift flour with baking powder and salt. Add chopped nuts and undrained pineapple. Stir just enough to combine. Pour into well-greased and floured loaf pan. Bake at 350° for 1 hour.
Cream butter. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each. Add bananas and mix well until smooth.
Sift flour. Measure and resift with sugar and salt. In saucepan, put butter, shortening, water and cocoa. Bring to a boil and pour over flour and sugar mixture. In another bowl, put eggs, soda, buttermilk and vanilla. Add to mixture and mix well. Bake in greased and floured shallow 15 1/2 x 10 1/2 x 1-inch cake pan. Bake for 20 minutes at 350°. Start icing the last 5 minutes the cake is baking.
Cream shortening and sugar. Blend in eggs. Add milk and vanilla. Blend in dry ingredients. Add nuts, dates and maraschino cherries. Shape into balls. Roll balls in cornflakes and top with 1/4 maraschino cherry. Bake on greased cookie sheet at 375° for 10 to 12 minutes.
Mix all ingredients in saucepan over medium heat. Add hot water until desired thickness. You want it a little runny. Heat until boiling. Remove from heat and eat with biscuits. Sounds different, but give it a try!
Saute onions in butter. Combine all ingredients except beans and bacon. Mix in beans and crumbled bacon. Pour into 2-quart casserole and lay strips of bacon on top of bean mixture. Bake at 400°, covered, for 20 minutes, then uncovered for 10 minutes.
Roll into small balls and bake for 15 to 20 minutes on greased pan at 350°.
Crust: Mix 2 cups flour, 1/4 cups sugar, baking powder and salt in a medium bowl. Cut in butter until particles resemble coarse crumbs. Beat egg with rum and lemon peel. Add to flour mixture. Mix quickly with fingers to form a smooth dough. Press dough in bottom and 1-inch up sides of 9-inch spring-form pan (dough should be at least 3/8-inch thick around sides). Flute edge, if desired.
Combine first 7 ingredients and mix well. Add chicken breasts and cover. Refrigerate for several hours or overnight.
Mix ground beef, cracker crumbs, onion, milk and salt. Roll into balls and dip in flour and brown. Separate pineapple juice and add water to make 1 cup liquid. Add cornstarch, vinegar, soy sauce, brown sugar and lemon juice. Cook until thick. Add pineapple and simmer 15 minutes. Pour sauce over meatballs and bake for 1 1/2 hours at 350°.
Melt bark in microwave. Mix pretzels and peanuts into melted bark. Drop on wax paper by the tablespoon.
Mix milk and ground chuck. Divide into four large patties. Mix stuffing according to package directions. Place 1/4 of stuffing in middle of each patty and pinch patty together around stuffing. Place in a baking dish. Mix soup, Worcestershire sauce and ketchup. Heat in saucepan and pour over meat. Bake, uncovered, at 350° for 45 to 50 minutes.
First you put milk and sprinkles in it, then raisins and salt, then you bake it in the oven for 20 minutes, then you put the chocolate in and bake it again and put it in there for 40 hours and that's it. You have a nice chocolate cake. If you want you can put frosting and sprinkles on top.
Melt butter; mix with flour. Grate cheeses. Add all ingredients in large saucepan; heat to melt. Stir often. Pour into fondue pot. Serve with cubed bread.
Spread chicken parts over bottom of baking pan; do not pile. Mix soup mix, preserves and dressing together. Spread over top of chicken. Bake at 325° to 350° for 1 1/2 hours. (If it looks too dry, cover with loose foil.)
Mix ingredients. Bake for 1 hour at 350° in an ungreased 13 x 9-inch pan.
Melt butterscotch chips in top of double boiler over boiling water. Remove from heat and stir in noodles and peanuts. Drop by teaspoon on waxed paper. Let cool for approximately 20 minutes.
Cut oleo into flour and confectioners sugar. Pat into 9 x 13-inch pan and bake 15 minutes at 350°. Remove from oven and pour filling over baked crust. Bake another 25 minutes and sprinkle with confectioners sugar. Cut into squares while still warm.
Heat oven to 325°. Brown beef in shortening in Dutch oven. Arrange vegetables around meat. Sprinkle with salt and pepper. Top meat with apricots and mushrooms. Pour catsup over all. Cover and bake 2 1/2 hours or until meat and vegetables are tender. Baste occasionally. Add a little water if needed. Makes 6 to 9 servings.
In medium bowl, add softened cream cheese, oleo, powdered sugar and vanilla. Beat until smooth.
Have all ingredients at room temperature. Cream butter and margarine. Add sugar in small amounts, beating after each addition. Beat this mixture about 5 minutes. Add eggs, one at a time, beating after each one. Add flour in small amounts, alternating with milk, beginning and ending with flour. Beat well but not too much. Add one or all three flavorings. Bake at 350° for 55 minutes to 1 hour.
Melt oleo; add washed rice and rest of ingredients except consomme. Simmer approximately 20 minutes. Add 2 cans of consomme and cook, covered, 1 hour at 350° in oven. Look at, after 45 minutes, for dryness; if dry, add last can of consomme and finish cooking.
Mix and shape into 1-inch balls, thumbprint. Bake at 375° for 12 to 15 minutes. Serve hot. These are great at "Salad Suppers".
Shred cabbage. Season to taste with salt, pepper and celery seed. Boil sugar, vinegar and oil. Pour over cabbage while hot. Cover tightly and refrigerate. Best made the day before serving. It will keep in refrigerator 2 weeks or more.
Preheat oven to 450°. In a medium saucepan combine apples, apple juice concentrate, sugar and cinnamon. Cook over medium heat, stirring until liquid is evaporated and apples are soft, about 9 to 10 minutes. Do not overcook. Cool slightly. Transfer to a food processor fitted with steel blade and puree (small apple bits may still be visible). Pour into mixing bowl. Butter bottoms and sides of 8 individual 1 1/4 cup souffle cups.
Chop bacon in large chunks and brown. Add shredded cabbage and cook, covered. While that is cooking, shred potatoes. Mix with eggs and add flour to make a noodle-like dough. Spoon thick dough by heaping teaspoonfuls into boiling water. Push down 3 or 4 times to get cooked through. Drain noodle balls and rinse with hot water. Mix balls, bacon and cabbage. Serves 3 to 5.
Mix ingredients; pour into Pyrex dish (slightly greased). Cover with foil. Cook in a 350° oven for 1 hour. Remove foil. Put pie crust on top. Bake about 12 minutes longer.
Brown hamburger and add beans. Simmer for 10 minutes. Cool and then add to rest of ingredients.
Use extra butter to grease a 13 x 9 x 2-inch flat casserole. Cut bread into 1-inch thick slices and arrange in one layer in bottom of pan.
Combine all ingredients, except pecans and form into 2 or 3 balls. Roll in chopped pecans. Refrigerate.
In a pie plate, stir together bread crumbs, Parmesan cheese, onion, garlic powder, seasoned salt, oregano, thyme and pepper. Rinse chicken; pat dry. Coat chicken with yogurt; roll in crumbs mixture. Place chicken in a lightly greased 15 x 10 x 1-inch baking pan. Drizzle margarine or butter atop. Sprinkle with sesame seed. Bake, uncovered, at 325° for approximately 30 minutes or until tender.
Mix jello in hot water until dissolved. Add cold water. When partly congealed, add cherries and nuts. When congealed, add topping.
Wash beans and put in crock-pot. Add 3 cups water and cook beans for 1 hour on high. Add ham seasoning; cook on low for 1 hour. Add smoked sausage and cook on low for 1 hour. Add seasonings to taste. Serve over rice.
Slice tomatoes. Add onion, basil, dill, parsley, salt and pepper. Toss. Add oil and vinegar; toss again.
1. Heat milk, margarine, sugar, and salt until melted. Dissolve yeast in warm water. Stir in milk, squash, and 2 c. flour. 2. Add more flour to handle. Knead 5 minutes. Let rise 1 1/2 hours. Put into round cake pans, 9 around outside and 3 in center. 3. Let rise. Bake at 400° for 15-20 minutes. Makes 2 dozen.
Preheat oven to 275°. Mix together all ingredients through the celery in a large Dutch oven and bake 4 hours. Add potatoes and carrots. Cover and bake 1 1/4 hours more or until vegetables are tender. Saute mushrooms over medium heat. Add mushrooms and peas to stew and bake 15 minutes more. Discard bay leaves. Makes 6 to 8 servings.
After boiling potatoes, cool under cold running water. Cube potatoes. Place in lidded bowl. Add 3/4 cup vinegar to potatoes. Place lid on bowl. Rotate bowl slowly to allow vinegar to go all over potatoes. Chill overnight. Thoroughly mix onion, celery, pepper, salt and celery seed. Add flavoring mixture to vinegar marinated potatoes, mixing thoroughly. Serves 7.
In large skillet, cook and stir meat, onions and green peppers until meat is brown and onions are tender. Drain off fat. Stir in tomatoes with liquid and remaining ingredients, except kidney beans. Heat to boiling. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Stir in kidney beans and heat through.
Sprinkle chicken with salt. Cook in 1/2 cup salad oil about 5 minutes. Remove from skillet and set aside. Put onions and celery in skillet and stir-fry 3 minutes over high heat. Add 1/2 cup broth and cook 5 minutes. Stir often. Combine sugar, cornstarch and soy sauce with remaining broth and pour over vegetables and cook until thick. Add chicken, sprouts and cashews. Heat through and serve. Do not cook too long. Serve with rice or noodles.
Drain fruits and pat dry with paper towels. Place in a 13 x 9 x 2-inch baking dish. Mix brown sugar and curry powder, then sprinkle evenly over fruit. Dot with butter. Mix remaining ingredients and sprinkle evenly over butter and fruit. Bake in a 325° oven for 30 minutes. Cool and refrigerate for several hours or overnight. Remove from refrigerator 15 minutes before rebaking. Bake at 325° for 30 minutes. Serves 8 to 10.
Brown meat; drain. Add onion and green pepper. Cook until tender. Stir in corn, barbecue sauce and chili powder. Heat. Place 1 cup corn chips in bottom of 2-quart casserole. Cover with half of meat mixture and half of processed cheese spread. Repeat layers. Bake at 375° for 25 minutes. Garnish with additional corn chips.
Beat egg white and cold water in large bowl until frothy and toss in pecans; stir until coated. Toss in remaining ingredients and stir until coated. Place in oven on a buttered pan. Bake at 225° for 1 hour, stirring every 15 minutes.
Saute butter, celery and chopped onions. Add cream of chicken soup, chicken broth, chopped mushrooms and liquid smoke. Add remaining ingredients. Bake at 375° until bubbles all over, 45 minutes to 1 hour.
In a large pot, melt butter and cook onions until tender and limp, but not brown, about 20 minutes. Add potatoes, boiling water and carrot. Cook until potatoes are just barely done, about 20 minutes. Add chicken broth, half and half, milk, salt, white pepper and cayenne. Cook for 10 minutes.
Place raw chicken on bottom of pan. Spread onion, ground pepper and mushrooms (optional) over chicken. Pour spaghetti sauce over chicken and sprinkle with Parmesan cheese. Bake at 350° for 60 to 70 minutes. Serve over cooked spaghetti.
Brown ground beef and onion; drain well. Add taco sauce and tomatoes. Crumble half of the chips in the bottom of a casserole dish. Add ground beef mixture. Top with remaining chips and cover with shredded cheese. Bake at 350° until bubbly.
Wrap Brie cheese with fillo dough. Baste with melted butter. Bake at 350° until brown and cheese is slightly runny.
Boil potatoes until tender. Add salt, pepper and margarine. Mix flour and milk together, then add to potatoes. Bring to a boil. Serve over crackers.
Trim cabbage and chop or shred. Wash well and drain. Melt butter in large pot and add sugar. Fry until golden brown. Quickly throw in cabbage (stand back because it may splatter a little). Toss cabbage. Add 2 tablespoons vinegar, caraway seed, apple, salt and pepper to taste and just enough water to prevent burning. Simmer slowly, adding a little more water if necessary. Adjust seasonings; cabbage should have a sweet-sour flavor; add more sugar and/or vinegar to suit. Simmer for approximately 30 to 40 minutes to allow flavors to blend. This dish improves greatly with each reheating.
In large mixing bowl, mix all ingredients in order listed. Mix well. Pour into greased and floured pan. Bake at 300° for 2 hours. Let cool completely in pan. Remove.
Put in blender. Put cover on blender. Set the speed on low for 30 seconds. This makes one large or 2 small milkshakes.
Boil and simmer 10 minutes. Strain spices. Add 1 cup orange juice. Makes 1 gallon.
First mash the bananas with a fork or blend in a blender to a liquid. Place in a large bowl and mix the sugar, vanilla, and egg substitute with the bananas. Mix together the flour, oatmeal, baking powder, and soda. Alternately add the flour mixture and the milk to the banana mixture, and finally add the nuts.
In bowl, combine ingredients; mix well. Chill. Serve with assorted fresh vegetables or potato chips. Refrigerate leftovers.
Boil all but vanilla for 1 minute. Cool to lukewarm. Add vanilla and beat until thick enough to spread.
Preheat oven to 400°. Cut up veggies; sprinkle with herbs and salt and pepper. Drizzle with olive oil and mix well. Roast about 30 minutes, stirring half-way through. Serve hot.
Add a small amount of water to the first 2 ingredients and simmer together until tender. Drain and add the soup. Salt and pepper to taste. Add the pimiento. Grease casserole and line bottom with bread crumbs. Heat 10 to 15 minutes in oven to brown crumbs.
Melt butter and oil in bottom of pan. Add onions, garlic, salt, pepper, rosemary, oregano, parsley, sage and thyme. Simmer slowly until onions cook clear. Add tomato paste. Simmer about 15 minutes. Add 36 ounces hot water; stir well. Bring to boil. Lower heat, simmer 3 hours, covered and 1/2 hour more with cover tilted.
Mix eggs, sugar, oil and vanilla. Add zucchini, pineapple, raisins and nuts. Mix well. Add dry ingredients. Grease 2 regular bread pans. Loaf pans can be used if desired. Bake at 325° for 1 hour or until done. Ovens vary. Cool.