HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs well with a fork; stir sugar into eggs. Add vinegar and water. Place egg mixture in saucepan. Place saucepan in pan of hot water or double boiler and cook, stirring constantly, until thickened. Cool. Spread over sliced and quartered bananas and sprinkle with crushed peanuts.
Sift together flour, sugar, soda and salt. Add eggs, cooking oil, pineapple and juice, vanilla and bananas or applesauce. Mix up like cornbread (not in a mixer). Bake in tube pan at 350° for 1 hour and 20 minutes.
Add all ingredients together. Cover with foil and bake in casserole dish on 350° for 1 hour. (Can bake 45 minutes, turn off and leave in oven for 15 minutes.) Fluff with fork when ready to serve.
Spread cream cheese over 9 slices of salami. Stack spread slices and top with a plain slice of salami. Cover and chill. Before serving, cut into 12 wedges and arrange on platter. Makes 12 appetizers.
Soak dates in hot water and let stand until all is ready. Cream together sugar and butter or margarine. Sift together soda, flour, baking powder and salt. Alternate dry ingredients with dates and water. Add nutmeats and egg. Mix thoroughly. Bake in almost cold oven for 1 hour at 250°.
Make two 8-inch layers following package directions. Mix pudding substituting 1/2 cup of milk with 1/2 cup of Kahlua. Place one layer of cake in a large salad bowl. Cover with half of the pudding. Layer with half of the Cool Whip. Add the second cake, the rest of the pudding and the rest of the Cool Whip. Shave some chocolate over the top. Serve with a spoon. Serves 8 to 12.
Cook bacon and butter. Cook onion and pepper a little. Add everything together. Pour in casserole dish; top with 1/2 cup each crackers and cheese (paprika on top, optional). Bake at 400° for 30 minutes.
Boil sweet potatoes until tender. Peel and mash. Heat oven to 350°. Combine butter, granulated sugar, brown sugar, salt and nutmeg in a large bowl. Beat at medium speed with electric mixer until creamy. Beat in sweet potatoes until well mixed. Beat in eggs, milk and vanilla slowly. Spoon into 3 unbaked pie shells using about 4 cups of filling per shell. Bake at 350° for 50 to 60 minutes or until set. Cool to room temperature before serving. Store in refrigerator.
Kill a cow, cut its rib out and take it to the restaurants. They cook the rib and eat!!!!! Take the ice cream, then cook it for 10 minutes, then eat!!!!
Cream shortening and sugar. Add 1 egg at a time. Alternate with milk and flour, then add vanilla. Pour into 3 cake pans (9-inch), greased. Bake at 350° for 30 minutes.
Melt butter in saucepan. Pour 1/2 into 9 x 13-inch pan to coat. Wrap cheese around chicken. Put into pan, seam sides down. Pour soup over all. Sprinkle stuffing over top. Pour remaining butter over stuffing. Bake 1 hour at 350°.
Drain strawberries; save juice. Mix juice with cake mix. Add 4 eggs, 1 at a time; add 3/4 cup vegetable oil. Mix well; add 1/2 cup sweet milk and few drops of red food coloring. Bake in 3 layers at 350° until done. Frost with icing.
Mix last 7 ingredients and pour over vegetables. Cover and marinate at least 12 hours. Drain to serve (optional). Will keep for 2 weeks.
Mix flour, corn meal, sugar, baking powder, salt and baking soda. Cut in butter until mix resembles crumbs. Mix buttermilk, egg and corn and stir into flour mixture until moist. Grease 12 muffin tins and fill 2/3 full. Bake at 425° for 20 to 25 minutes or until golden brown. Cool 5 minutes before removing.
Boil potatoes with peelings until tender. Refrigerate overnight or until cold. Peel and grate potatoes. Add cheese and sour cream to potatoes. Mix well with hands and put in casserole. Dot in margarine and bake in 350° oven until brown.
Mix together. Put on open hamburger rolls or English muffins. Bake 8 to 10 minutes at 425°.
Mix ingredients together. Make teaspoon size balls; press down with fork. Bake at 350° for 10 minutes. Do not grease pan. Let cool before lifting off. Makes approximately 24.
Boil water; add sugar and Karo. Stir until dissolved and spins a thread. Add peanuts; cook slowly over low heat until it turns golden brown. Remove from heat; add butter, vanilla and soda. Stir quickly; pour onto greased cookie sheet.
Peel the lemons and slice very thin. Cover with the sugar. Let stand at room temperature for 2 hours. Add the eggs and pour into pastry lined pie plate. Dot with butter on pastry before adding filling and again after adding filling. Cover with top crust with steam vents. Brush top crust with remaining filling left in bowl. Bake in very hot oven at 450° for 15 minutes. Reduce heat to 350° and bake 30 to 40 minutes longer.
Combine the first 8 ingredients and 1/4 cup of the cheese. Mix thoroughly. Bake in a 1-quart baking dish at 350° for 45 minutes. Top with remaining cheese and bake until melted. Makes 6 servings.
In a saucepan, put water on with a touch of salt, turn heat to med-hi. Peel and cut your potatoes and cook until the potatoes are soft. While the potatoes are cooking, slice your cooked eggs, pickles and onion. When the potatoes are done, rinse with cold water and let drain. Add the potatoes to egg mixture and then add enough mayo to make creamy, add the mustard and season to taste with salt, pepper, onion and garlic salt.
Pound meat to 1/2-inch thickness. Mix crushed garlic with oil and salt. Rub into steak; cover and let stand for at least 1 hour. Seal steak in buttered pan; turn and smear sealed side with mustard. Reduce heat when both sides are sealed. Remove meat; add wine and sauces to pan and bring to a boil. Reduce heat and stir in cream; do not boil. Serve over steak.
Combine the cake mix, pudding, oil, 4 eggs, vanilla and hot water and mix for 2 minutes. Add nuts and chocolate chips. Hand mix a couple of times and put in 9 x 13-inch pan.
Generously grease and flour tube pan. In a large bowl, combine eggs and water. Add remaining ingredients by hand. Pour into pan and bake at 350° for 80 minutes. Cool completely. To store, wrap tightly in foil or plastic wrap. Can glaze with warm corn syrup. Decorate with candied fruits and nuts or cherries.
Measure flour, sugar, baking powder and salt into bowl. Add milk, egg	and vanilla;	beat until smooth. Drop by teaspoonfuls into hot fat.	Fry for 3 minutes or until golden brown. Drain. Stir together 1/2 cup sugar and 1 teaspoon cinnamon. Roll doughnut in mixture.
Mix all together and store. Use 3 to 4 tablespoons per cup of hot water.
Bake cake mix. Prepare pudding according to package directions. Crumble 1/2 of cake in a punch bowl, then pour 1/2 of pudding on top of cake. Layer 1 1/2 bananas, 1/2 of the crushed pineapple and 1 box strawberries. Spread 1/2 carton Cool Whip. Sprinkle with 1/2 cup coconut and 1/2 cup nuts over Cool Whip. Repeat layers, starting with cake and ending with Cool Whip, coconut and nuts. Make 12 to 24 hours before serving.
Line base of 9 x 13-inch dish with chipped beef. Wrap each chicken breast with a bacon slice. Combine sour cream and soup. Pour over chicken. Bake at 300° for about 2 1/2 to 3 hours.
Mix together crushed Oreos and melted butter. Press mixture into 8-inch pie plate; chill. Melt chocolate in 3 tablespoons water over low heat, stirring constantly. Cool. Add vanilla to cooled chocolate; mix. Whip 1 cup whipping cream and add chocolate mixture. Mix well. Pour into chilled pie crust and refrigerate at least 1 hour before serving.
Place butter and sugar in mixing bowl. Mix well. Stir in vanilla and milk until smooth and creamy. Use just enough milk to make frosting of good spreading consistency. Makes enough for 24 cupcakes or 1 (9 x 13-inch) cake.
Put one can of Ro-Tel in cheese. While melting, brown sausage. Drain and combine with remaining can of Ro-Tel. Eat and enjoy.
Whisk together oil, lemon juice, water, mustard, honey, oregano and pepper in large bowl. Add other pieces and stir to coat. Alternately thread onto skewers. Broil in pan 9 to 12 minutes, turning occasionally.
Dissolve Jell-O in hot water with salt; let cool, then add pineapple and mix well. Let stand in refrigerator until partly congealed; mix milk, salad dressing and cottage cheese and blend well. Add mixture to jello mixture and blend well and let chill in refrigerator until firm. Serve on lettuce leaf. Yields 12 to 16 servings.
Mix first 2 ingredients into a 9 x 12-inch pan. Pat firmly. Beat eggs, sugar and 1 1/3 sticks butter with mixer at least 15 minutes. Spread mixture over crust. Cover with sliced bananas and crushed pineapple (well drained). Top with Cool Whip and then sprinkle chopped nuts. Refrigerate.
Mix together very well and shape into the size of a robin egg. Roll in hands. Place on cookie sheet and bake at 350° for 8 to 10 minutes.
Cream oleo and sugar. Add egg yolks; dissolve soda in 1 teaspoon warm water. Mix in 1 cup buttermilk. Add 3 cups plain flour alternately with milk. Beat egg whites until stiff. Fold in cake batter. Bake in tube pan for 1 1/2 hours until done at 300°.
Mix all ingredients and pour into an unbaked pie shell (9-inch pie tin). Bake at 350° for 1 hour. Serve plain or with whipped topping or whipping cream.
Mix syrup and sugar together. Let come to boil; add peanut butter and mix well. Pour over corn flakes and mix until combined. Pour into greased 13 x 9-inch pan. Press down to stick together.
Wash and peel onions; slice 1/4-inch thick. Heat oleo in saucepan; add onions. Cover and cook until golden brown, stirring 2 or 3 times. Place onions in 6 to 8-inch baking dish; add seasoning and white sauce. Sprinkle top with bread crumbs and cheese; bake in 375° oven for 20 minutes.
Mix all ingredients, except onions, beating well. Slice onions into rings. Dip in batter; drain for a second. Fry in hot oil; drain. Serve hot. Batter is also good for okra, shrimp, clams and other vegetables.
Preheat oven to 350°. Combine soup mix and hamburger. Brown well. Drain and add cheese. Separate crescent dough into triangles. Place 1 tablespoon of mixture on each. Fold over and seal. (Can be refrigerated at this point and baked at time of party.) Place on lightly greased cookie sheet and bake for 15 minutes or until golden brown. Serve hot. Makes 48.
Dissolve jello in boiling water. Add cold water and cherry pie filling. Chill until firm. Mix cream cheese and crushed pineapple and spread over top. Sprinkle with nuts and let set (preferably overnight).
Preheat oven to 375°. Beat egg whites and salt until very stiff. This takes a long time. When stiff, add the sugar gradually to the egg whites and salt. Fold chocolate chips into meringue. Drop by teaspoonfuls onto greased cookie sheets. Place in oven and turn off heat. Leave in oven until oven is cool; basically forget about them. Do not open to peek. Makes 3 dozen.
Mix dry jello in cottage cheese. Add drained fruit. Fold in Cool Whip. Let stand in refrigerator for at least 4 hours.
Cream butter, shortening and sugar. Add eggs, one at a time, beating well after each. Sift dry ingredients together. Alternate dry and liquid ingredients, mixing well. Pour into greased and floured tube pan. Bake 325° for 1 hour to 1 hour and 15 minutes.
Preheat oven to 350. In 9 x 13-inch pan grease well.
Combine sugar and cornstarch in a saucepan. Stir in water. Cook over medium heat, stirring constantly until thick and clear. Remove from heat; stir in Jell-O. Cool. Place strawberries in baked pie shell. Pour glaze over berries. Refrigerate. Top with whipped cream.
Mix all ingredients together. Bake at 350° for 1/2 hour. Serve on Ritz or Club crackers.
Mix milk and Cool Whip. Add lime juice and lime peel. Mix and pour into graham cracker crust. Top with grated lime peel. Refrigerate.
Mix all these ingredients together. Pour half into each pie shell. Bake at 350° for 35 minutes or until done. Yields 2 pies.
Combine beef,	tomato	sauce and salt. Simmer for 20 minutes. Mix onion, sour cream and cream cheese. Let stand 15 minutes. Cook noodles and drain. Layer noodles, cheese mixture and meat	in casserole dish. Top with grated Cheddar cheese. Bake at 325° to 350° or until bubbly. Yields 6 to 8 servings.
Grease a 13 x 9-inch pan. Microwave margarine in a large microwave-safe bowl on High 45 seconds or until melted. Add marshmallows; toss to coat with margarine. Microwave on High 1 1/2 minutes or until smooth when stirred, stirring after 45 seconds. Stir in peanut butter. Immediately add cereal; mix lightly until well coated. Using greased spatula or wax paper, press mixture into prepared pan. Cool. Cut into squares.
Brown pork chops and onion lightly. Place pork chops in baking dish. Slice potatoes and put on top of pork chops. Add soup and rinse out the can with a little water. Cover. Bake at 350° for 1 hour.
Wrap dried herbs, still on the stem, or coarsely crumbled, in a 4-inch square of cheesecloth. Tie in a bag. This makes 12 bags.
Drain beans. Separate beans into bundles. Wrap the bundles with 1/2 slice of bacon each, line them in a casserole dish. Pour Italian dressing over the top of bean bundles and bake at 425 until bacon is crisp.
Fill a large glass 3/4 full of ice. Pour in 3/4 full of Dr. Pepper, then fill rest of the way with Pepsi.
Split and clean fresh clams. In saucepan, mix butter, bread crumbs, oregano, oil and cheese. Spoon over clams. Bake at 350° for 15 minutes.
Mix all ingredients. Add enough milk to make a stiff dough. Drop by spoonfuls into hot oil. Fry until browned.
Melt margarine in a 13 x 9-inch pan. Add Parmesan cheese and mix. Layer half of spaghetti, 1/3 of cheese and 1/3 of pepperoni 2 times. Spaghetti sauce is next layer. Top with layer of cheese and pepperoni again. Bake at 350° for 30 minutes.
In large skillet over medium heat, fry bacon and onion until onion is tender, about 5 minutes. Add remaining ingredients and cook, stirring occasionally, until cabbage is tender, about 10 minutes. Makes 6 to 8 servings.
Combine all ingredients in a mixing bowl. Beat well with a whisk or electric mixer until well blended. Or place ingredients in a blender jar and blend until well mixed. Let batter rest 2 hours if possible. Cook in crepe pan or frying pan.
Saute onion in margarine; add soup and milk. Stir in remaining ingredients except cheese. Pour in a 1-quart Pyrex dish and bake at 350° for 30 minutes. Take out of oven and sprinkle with cheese on top. Put back into oven until cheese melts. Makes 4 servings.
Break up cake and put in bottom of long pan. Mix vanilla pudding and cream cheese together and pour over cake. Take pineapple (drained) and spread over pudding. Take your strawberries and put on pineapple. Then put Cool Whip over that. Spread coconut over cake. Refrigerate overnight before serving.
Beat cream cheese until fluffy; add milk and vanilla. Beat and pour into crust. Chill about 3 hours. Top with pie filling.
For gifts: Layer cocoa, flour, sugars, salt, nuts, and chips in quart jars. Attach a card reading: When you are ready to enjoy your brownies, just pour the mixture in a bowl and add vanilla eggs and oil. Bake at 350 degrees in a 7x11 pan for 30 minutes.
In a greased 13 x 9 x 2 inch baking dish, arrange potatoes in a single layer. Pour milk over the potatoes. Dot with butter; sprinkle with salt and pepper. Cover and bake at 425 degrees for 30 minutes or until the potatoes are tender. Sprinkle with cheese and parsley. Bake, uncovered, 5 minutes longer or until cheese is completely melted.
Mix margarine and graham cracker crumbs together. Put in a 9 x 13-inch pan and pat down good. Top with coconut and Eagle Brand milk. Bake at 350° for 25 to 30 minutes. Mix together peanut butter and melted chocolate chips. Put on baked layer. Cool. Cut into bars.
In large pot, mix blackberries in their own juice, water and sugar together. Cook for 30 minutes. Cover pot. Cut biscuits into 4 parts. Add to blackberry mixture. Stir occasionally. Cook for 12 minutes or until it is tender. Serve hot or cold.
Mix pudding and milk, then mix in sour cream and 1/2 of Cool Whip. Layer vanilla wafers and bananas. Top with pudding each time. Spread remaining half of Cool Whip on top. Sprinkle with wafer crumbs.
Make jello using pineapple juice. Let jello almost set; add pineapple and rice. Fold in Cool Whip.
Mix starter, water, and flour in bowl; keep overnight. Stir in remaining ingredients the next day. Let mixture bubble 10 minutes. bake on griddle, using 1/4 c. batter for each cake. Makes 2 dozen 5-in. flapjacks.
Add ingredients (except rice) all at once to a large pot. Cook for 3 hours at medium heat until beans are very soft and 1/2 the liquid remains. Serve over rice.
Use enough flour to make a medium stiff dough and beat well. Roll out on a floured board to about 1/4 inch thick. Cut out and bake in a 350° oven until edge turns golden. Remove from oven and cool. Can eat plain or frost.
Grease a 13 x 9 x 2-inch pan. Set aside. Preheat oven to 350°. In a large bowl, beat sour cream and butter with electric mixer on medium-high speed until combined. Add about half the flour to mixture. Blend. Add sugar, eggs, milk, baking powder and soda, and vanilla. Beat on low speed until thoroughly combined. Scrape sides. Beat on medium speed for 2 minutes. Go back to low speed and add remaining flour just until combined. Spread batter evenly in pan. Dollop jam in small spoonfuls on top of batter. Use a knife and swirl jam into batter to create a marble effect. Bake 30 to 35 minutes or until toothpick comes out clean. Cool 15 minutes. Sift confectioners sugar over top. Serve warm or at room temperature. Yields 12 servings.
Place roast, onions and water in crock-pot. Turn on high for 6 to 8 hours. Roast should be very tender. Drain off broth; shred beef. Add catsup, mustard, brown sugar and Worcestershire sauce. Put back in crock-pot. Add broth, if needed, to moisten. Leave about 1/2 hour. Serve on buns.
Soften the cream cheese. Chop up crabmeat and shred with a fork. Mix all the ingredients. You can shape it like an oval or leave as is in a bowl. Cover with plastic wrap and chill. Cover crab dip with cocktail sauce and serve. Enjoy!
Drain green beans and pour into casserole dish. Combine mushroom soup and milk. Pour over string beans. Sprinkle grated cheese over top. Sprinkle onions over grated cheese. Bake in oven for 30 minutes at 350°.
Brown sausage and crumble it up. Grease a 9 x 11-inch baking dish. Unroll the crescent rolls. Place in baking dish and pinch the seams so that there are no holes. Sprinkle the sausage over the rolls. In any order, sprinkle the cheeses over sausage. Mix eggs, milk, salt, pepper and oregano in a bowl and mix well. Pour on top of cheeses. Bake for 30 to 35 minutes at 350°.
Combine chicken, celery, eggs, pecans, pickles, pineapple tidbits, salt and pepper. Blend with enough mayonnaise to moisten, not too much. Seedless grapes may be substituted for the pineapple. Serves 8.
Prepare pudding mix with milk as directed on package. Let stand 5 minutes. Fold in whipped topping and 1/2 of the crushed cookies. Place a thin layer of cookie crumbs in the bottom of a 2-quart bowl. Fill with pudding mixture. Top with remaining crushed cookies. Chill until set, about 1 hour. Makes 8 to 10 servings.
Combine first 5 ingredients, pour into a greased and floured 9 by 13 in. cake pan. Combine cream cheese and margarine with pwd. sugar and vanilla in bowl and mix well. Spoon over batter. Bake 45-50 min. at 350°. Do not over bake and do not frost.
Mix all ingredients together. Bake uncovered at 325° for 30 minutes. Serve hot with crackers, veggies or toasted pita bread. (It tastes better than it sounds!)
Cream butter and sugar. Add egg yolks and vanilla. Sift together flour, soda, salt and all spices. Add dry ingredients to egg mixture with sour milk. Add nuts and dates. Drop on greased cookie sheet. Bake for 20 minutes at 325°.
In large saucepan, combine chicken broth, potatoes, onion, salt and nutmeg. Bring to boiling. Reduce heat and simmer, covered, for 5 to 8 minutes, until potatoes are barely tender. Add asparagus, return to boiling. Reduce heat, cover and simmer 5 minutes more, until vegetables are tender.
Place meat in 11 x 7 x 1 1/2-inch pan. Slice onion. Diagonally slice celery. Pare carrots and cut into chunks. Add vegetables to baking pan. Blend salt, sugar and cornstarch. Sprinkle over ingredients in baking dish. Add tomato juice. Cover pan with sheet of heavy-duty aluminum foil and crimp edges to seal lightly. Bake stew (do not stir) in slow oven (250°) for 4 hours. Makes 6 servings.
Put meat in Dutch oven. In a bowl, stir dry meat marinade into the cup of buttermilk. Pour mixture over meat. With a fork, pierce meat and allow to stand at room temperature for 15 minutes, turning several times. Add toasted rye bread crumbs to marinade. Cover and bake in 325° oven until meat is tender, 2 to 3 hours. Remove meat. Skim any fat from liquid in pan. Add drained mushrooms and additional buttermilk to flour to make a thickened gravy. Serve gravy with sliced meat.
Pour milk over poppy seed and let stand 2 to 3 hours. Cream sugar and shortening; add poppy seed and milk alternately with sifted mixture of flour, baking powder and salt. Beat egg whites until stiff and fold carefully into batter. Pour into oiled 10 x 14-inch cake pan and bake at 350° for 30 to 35 minutes. When cool, cut cake in two and put together as a layer cake with filling.
Mix flour, nuts and softened butter; spread in pan. Bake at 350° for 15 to 20 minutes. After crust cools, mix together 1 small carton Cool Whip, powdered sugar and cream cheese. Whip until smooth and spread over top of crust.
Grease muffin cups or use baking cups. Mix liquid ingredients in separate bowl as dry. Add dry to liquid mixture and stir just enough to moisten dry ingredients. Bake 20 to 25 minutes at 400°.
Mix jello and water; cool. Cream the cheese, sugar and vanilla together. Add the cooled jello and fold in the Cool Whip. Pour into graham cracker crusts. May add a little yellow food coloring to mixture before pouring it into pie crusts. May also top finished cheese cake with fruit topping.
Place carrots in 2-quart casserole dish along with butter. Microwave for 2 to 3 minutes. Add the remaining ingredients; stir and microwave for another 2 to 4 minutes until vegetables are glazed.
Cook vegetables in saucepan or microwave in small amount of water. Lay fish on top so all cook about same time until tender.
Follow the direction of Solomon in Proverbs. Makes 4 average bread pans or two loaf pans lightly greased. Bake at 350° for 50-60 minutes. Slices best when cold.
In Wok or large skillet heat olive oil. Saute vegtables for about 2 min. Remove from pan, keep covered. Add chicken to pan saute until done 3-4 min. Add vegetables to chicken. Coat with peanut sauce, heat. Serve over white rice. Keep frozen chicken in the freezer and for a quick meal, just cook the chicken and rice. Serve with a cucumber or apple.
Combine sugar, flour and salt. Add beaten eggs. Mix water with syrup and combine with egg mixture. Add the nuts and butter last. Pour into unbaked pie shell. Bake at 425° for 10 minutes, then reduce temperature to 350° and bake 35 minutes longer. Yields one 9-inch pie.
Mix all ingredients for filling together, adding pecans last. Pour into pie shell. Bake in 400° oven for 15 minutes; reduce heat to 350° and bake 30 to 35 minutes longer. When pie is done, outer edges of filling should be set.
Brown first 5 ingredients; add tomatoes and sauce and simmer 20 minutes. Boil macaroni. Mix the sour cream and cheeses. Layer in 4-quart covered casserole: half sauce-meat mix; half macaroni; all cheese mixture; remaining noodles and remaining sauce. Sprinkle grated cheese on top. Cover and bake 30 minutes at 350°. Serves 12.
Cream the butter and sugar. Add eggs one at a time, beating well after each egg. Add cracker crumbs, coconut, pineapple and baking powder; mix well. Add nuts and mix well. Bake in greased and floured tube pan at 325° for approximately 1 hour and 10 minutes.
Combine Crisco, margarine, peanut butter, sugars and egg. Add flour, baking powder, soda and salt. Add peanuts. Chill batter. Shape into one-inch balls. Make crisscross pattern with fork to flatten. Bake at 375° for 10 to 12 minutes.
Blend soup, milk and pepper. Alternate potatoes, onion and soup. Dot	with butter. Cover and bake for 1 hour in a 350° oven. Uncover; bake 15 minutes more to brown.
Heat oven to 350°. Mix sugars and flour. Beat in eggs, milk, vanilla and butter. Fold in nuts. Pour into pastry shell. Bake 40 to 50 minutes.