HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine ingredients. Work oats in with hands. Drop by tablespoon. Bake at 350° for 10 minutes or until golden brown.
In a large saucepan, mix the first 5 ingredients and bring to a boil, boiling gently for 5 minutes. Remove from heat. Stir in 1 teaspoon soda. Mixture will foam. Pour mixture over popped corn; mix well. Place in oven for 1 hour at 200°. Stir every 15 minutes. Raw peanuts may be stirred in before baking.
Combine syrup, sugar, salt, butter and vanilla and mix well. Add eggs and mix. Pour into unbaked pie shells. Sprinkle pecans over the entire top. Bake in preheated 350° oven for 45 minutes. When cool, top with Cool Whip if desired or serve with ice cream. If using two pie crusts, add a few more pecans.
Mix milk, butter, sugar, and salt in pan and bring to a boil. Then cool until lukewarm. Add yeast and flour until it becomes thick. Then mix with hands. Mix until no flour is visible. Let rise in warm place for about an hour. Bake for 12 to 15 minutes at 350°.
Roll steak strips in flour, salt, and pepper. Sear in lard over medium heat. Keep stirring so it doesn't burn. When slightly browned, add bouillon cubes dissolved in boiling water. Cook over low heat until meat is tender, about 10 - 15 min. Add peppers and onions to the meat; cook until vegetables are tender. You may need to add a small amount of water at this time, but not too much. Add cornstarch mixed in water and soy sauce. Cook for 5 - 10 min. until thick. Serve over rice.
Grind all fresh seasoning. Then mix to raw ground meat with 1 can tomato sauce; add chili powder and Ro-Tel and salt to taste with 1 cup raw cornmeal. Shape about 1 tablespoon of meat mixture and roll	in raw cornmeal that is seasoned with salt and red pepper. Then roll in paper and place	in a greased high pot. As layers of hot tamales are placed in the pot, put paste on top of each layer.	When this is completed, fill pot; put water as high as hot tamales. Let come to a boil and simmer 1 1/2 to 2 hours.
Mix cheese, sugar, eggs and vanilla together. Place cupcake liners in pans. Put one wafer in each cupcake. Fill about 1/2 with mix. Bake 25 minutes at 350°. Cool. Top with cherry pie filling. Makes 24 cakes.
Platanos (plantain) can be bought in Mexican town at "La Paloma" store. They resemble bananas but outside is very green and they are larger (do not use regular bananas). Serve like potato chips or to replace potatoes in meal.
Heat oven to 350 degrees. Grease 9 inch or 10 inch pie plate. Beat all ingredients until smooth in a blender on high. Pour in pie plate. Bake until knife inserted in center comes out clean, approximately 50 - 55 minutes.
Place in a casserole in the order given. Cover tightly and bake about 3 hours at 350°. Serves 4 to 6. Serve over noodles or potatoes.
Brown meat in skillet, drain, stir in corn and salsa. Arrange chips in a large shallow pan. Spoon mixture over chips, and top with cheese. Bake at 400 degrees for 2 minutes until cheese is melted. Serve with sliced greed onions, tomatoes, salsa, and sour cream.
Bring sugar and water to a boil, then thoroughly add coffee a little at a time. Bring to boil again. Cool completely. Slit vanilla bean from top to bottom without splitting clear through. Add this and vodka to mixture. Make sure it is cool. Place in 1/2 gallon jar and cap tightly. Let stand for 2 weeks or more, turning upside-down once or twice.
Brown onions and pepper in oil. Add ground meat and cook until done. Add spaghetti sauce. Serve hot.
Chop hearts very fine. Mix with other ingredients. Place in deep baking dish. Bake at 350° for 30 minutes or until bubbly. Serve with crackers, chips or knot bread. You should double recipe. This won't last long.
In a medium bowl, stir together powdered sugar, peanut butter, butter or margarine and vanilla until well combined. Shape mixture into 1-inch balls.
Mix all ingredients. Bake in 13 x 9-inch pan at 350° for 35 minutes.
Combine first 5 ingredients. Slice entire package of rolls lengthwise, while in one piece. Spread mixture on both halves of rolls. Put ham on bottom half and sprinkle with cheese. Place top layer of rolls on ham and cheese. Wrap in foil. Bake for 15 minutes in a 425° oven. Cool for a few minutes, then slice and serve.
Mix cake mix, eggs, sugar, oil and sour cream well. Pour into sheet cake pan. Mix in a separate bowl brown sugar, cinnamon, coconut and nuts. Twirl into batter with knife. Bake at 350° for 45 to 60 minutes.
Amounts will vary according to family size. Layer potatoes, onions and carrots on top of pork. Top with sauerkraut. Simmer until tender (3 to 4 hours).
Cream Crisco and sugar. Add eggs, sour cream and buttermilk. Mix in rest of dry ingredients; add enough flour to handle good. Roll out on board. Cut and fry in hot lard. Makes about 30 doughnuts
Empty 1 can beans in 1 1/2-quart casserole. Combine sugar and mustard. Sprinkle 1/2 over beans. Add second can of beans and sprinkle mixture. Add crunched bacon and catsup. Bake uncovered at 325° for 2 1/2 hours.
Mix all ingredients together. Cover and chill. Makes 3 cups. Great served with party pumpernickel, rye bread or crackers of choice.
Preheat oven to 350°. Lightly grease a 9x13 inch baking dish. Set aside. In a large bowl, mix together mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla, ground cinnamon, sugar, and cream. Pour into prepared baking dish. In a medium-sized mixing bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix together with a pastry blender or fingers until it resembles course meal. Sprinkle over potatoes. Bake for 30 minutes. Makes 6 servings.
Melt caramels in double boiler. Add 3 tablespoons water and chopped pecans. Cool and drop by spoonful on buttered cookie sheet. Let set until firm.
Wash squash; cut up. Add onion. Cover with water and cook until tender. Drain. Mash with potato masher. Make dressing mix as directed on package then mix both dressing mix and squash together with oleo. Put in oblong pan. Sprinkle with cheese. Bake at 350° for 30 minutes.
Peel potatoes and cut into halves (lengthwise) and then crosswise into 1-inch wedges. Arrange in single layer in shallow baking dish. Pour margarine over potatoes. Sprinkle with mixture of cheese, crumbs, salt and paprika. Bake at 325° for 1 hour.
Beat eggs, sugar and cream cheese together until smooth. Place cupcake liners in cupcake tray and place 1 wafer in bottom of each, flat side down. Tablespoon mixture over wafer to half full. Bake at 350° for 18 minutes. Cool and top with pie filling. Makes about 32 cupcakes.
Put potatoes in the bottom of a pot, then put chicken pieces over potatoes. Season with salt. Pour tomato sauce over it along with the oil. Season with pepper and add 1/2 cup water. Bake at 400° until chicken is browned on both sides, then make room on the sides for peas and add 1 cup water. Season a little. Bake for 10 minutes or until liquid has been absorbed.
Choose any of the less expensive cuts of lean beef or rolled roast without fat. Combine wine, bouillon, onions, garlic and seasonings. Pour over roast; cover and refrigerate overnight. Remove meat and pat dry, reserving marinade. Brown meat on all sides, using as little fat as possible and low heat. Pour off fat and add marinade. Bring to a boil; then cover tightly and place in a 450° oven. After 10 minutes, reduce heat to 250°. Cook until tender. (Success depends on long, slow cooking.)
Bring cheeses to room temperature and blend well. Stir in onion and garlic. Chill until firm enough to handle. Form into a ball. Spread pecan meal on waxed paper; roll the cheese in the pecan meal to coat. Chill until serving time. Serve with crackers or toasted bread rounds.
Mix together the dry ingredients. Cut in the shortening. Mix in the milk. Roll out on floured board. Cut into biscuits. Bake at 450° for 12 to 14 minutes.
Drain cherries well. Place in buttered Pyrex dish. Add juice of orange. Dot with brown sugar and butter (amount depending on how sweet you like it). Heat thoroughly in a 375° oven. Serve over ice cream. Top each serving with a lighted sugar cube that has been soaked in lemon extract.
Mix together ingredients and bake for 45 minutes in a baking pan at 350°. Mix 1 beaten egg, 1/4 cup sugar and 3 tablespoons melted butter. Pour over cake and bake 10 minutes longer. Cool and serve.
Preheat oven to 325°. Combine soda and buttermilk; let stand a few minutes.
Mix until creamy the cream cheese and Eagle Brand milk. Add cherry pie filling, crushed pineapple and Cool Whip. Mix well and fold in 1/2 bag marshmallows.
Sift cocoa and sugar in a large mixing bowl. Add milk and lay margarine stick on top. Do not stir. Cook on High for 6 minutes. Remove from microwave and stir thoroughly.	Add vanilla flavoring and nuts. Stir until well mixed. Pour into buttered dish. Cool in refrigerator for 1 hour. Cut and serve.
In a blender or with hand mixer, whip potatoes until mushy. Add brown sugar and margarine. Mix well. Spread into a 9 x 13-inch baking pan. Combine pecans, sugar and melted margarine. Sprinkle on top of sweet potatoes. Bake at 350° for 30 minutes.
Combine all ingredients (except steak) in saucepan. Bring to boil; simmer 5 minutes. Cut steak into serving size pieces and place in roasting pan. Pour sauce over meat; cover tightly and bake at 325° for 1 1/2 to 2 hours or until meat is tender.
Mix well ground beef, onion, bread, egg and parsley. Add salt and pepper to taste. Form into balls and brown on high heat. Add cream of mushroom soup and 1 can water. Cover and cook on low heat for about 30 minutes or until done. Serve over egg noodles or rice. Quick, easy and delicious!
Bring butter, cream cheese and eggs to room temperature. Cream together butter and cream cheese. Cream in sugar. Add eggs, one at a time, until well blended. Add all-purpose flour. Stir in flavorings. Pour into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 15 to 30 minutes or until done. Cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack.
Combine first 5 ingredients. Cut in the shortening until it resembles cornmeal. Add eggs, milk and apples. Stir just enough to moisten. Fill well-greased muffin tins about 1/2 full. Bake at 400° for 20 to 25 minutes.
Soak onion in 1 cup cold water 10 minutes; drain well in a sieve. Toss lettuce, watercress, and cucumber together in a bowl and divide among 6 plates. Spoon dressing over, then sprinkle salads with onion. Makes 6 servings.
Broil eggplant until cooked (the skin comes off easily by hand, peeling it and the eggplant is soft to touch). Add your favorite salad dressing. Mix with chopped tomatoes, green onions, fresh basil and fresh mint. Season with salt (optional) and black ground pepper. Refrigerate. Serve chilled.
Fill bowl with alternate layers of shrimp and onions. Combine vinegar, water, salt, sugar and spices in saucepan. Bring to boil; cover and simmer for 5 minutes. Cool mixture. Add lemon juice and oil. Pour over shrimp. Cover and refrigerate for 24 hours. Drain off marinade and serve.
Prepare pudding according to package directions. Fold in Cool Whip. Set aside. Line bottom of 13 x 9 x 2-inch pan with graham crackers. Layer pudding on top, then crackers. End with graham crackers on top. Spread chocolate frosting on top. Refrigerate overnight. It will all mold together and the graham crackers will be soft. Cut into squares and serve when ready.
Preheat oven to 350°. Grease a 1 1/2-quart casserole.
Slightly beat egg white. Add all remaining ingredients; mix thoroughly. Roll out between wax paper until very thin. Cut with small cutter. Place on wax paper; let stand. Pack in box or tin with waxed paper between.
Cream together jam and cream cheese. Fold in Cool Whip. Chill. Thin with milk if dip becomes too thick. Serve with apples and bananas.
In a medium skillet, simmer the tomatoes and basil until soft and juices have cooked out of tomatoes, about 10 minutes. Add the heavy cream. Cook, stirring, over low heat until the sauce reduces and thickens slightly, about 10 minutes. Season to taste with salt and pepper.
Cut squirrels. Season with salt and pepper. Put flour and squirrels in bag and shake. In large pot, heat oil and add squirrels. Fry until browned. Remove and keep warm. Add flour out of bag to oil to make roux; heat until flour is dark brown. Chop all vegetables and add to roux. Add squirrels and cover with water. Add bouillon cubes and Kitchen Bouquet for color. Bring to a boil. Lower heat and simmer for 5 hours. Serve over rice. Serves 12.
Combine cocoa and sugar in 4 quart saucepan. Blend in condensed milk and add butter. Cook, stirring constantly over medium heat until mixture comes to a boil and becomes very thick. Boil and stir 10 minutes, remove from heat. Blend in nuts and vanilla; spread mixture evenly in a foil lined 9-inch square pan. Refrigerate 30 minutes.
Mix all ingredients together and add boiling water last. Bake at 350° about 45 minutes in a 13 x 9 x 2-inch rectangular pan.
Heat vinegar or sugar to boiling point. Pour over celery, onion, green pepper and kraut. Put into a glass jar and refrigerate.
Combine first four ingredients. Cut in butter, until crumbly. Press 1/2 of the mixture into a 9 in. square pan. Cover with apples. In a saucepan, combine sugar, cornstarch, water, and vanilla. Cook and stir until thick and clear. Pour over the apples. Sprinkle with the remaining crumbs. Bake at 350°F for about an hour or until the apples are tender. Yield: 8 servings.
Mix with hands. Roll into small balls and bake at 400° for 12 to 14 minutes.
Combine turkey, crushed seasoning cubes and garlic powder. Form into balls. Spray skillet with cooking spray. Brown turkey balls on all sides. Remove and drain on paper towels. Cook onions in 2 tablespoons chicken broth until tender. Add minced garlic, mushrooms and flour. Stir in broth mix, ketchup and water. Boil. Return turkey balls to skillet and heat but do not boil. Simmer uncovered about 15 to 20 minutes. Stir in sour cream but do not boil. Serve turkey balls and sauce over cooked linguine.
Heat oven to 350°. Cut pie crust into 3 x 3-inch squares. Use about a teaspoonful of sausage; put into pastry square and fold over and together. Use a fork to press the remaining 3 sides down. Put a slit in each one. Rub egg whites on top for browning glaze. Bake for about 30 minutes, or when pastry is done. (Kids love to do this one.)
Heat water and oil in a Dutch oven over medium heat. Add onion and leeks. Cover and cook 15 minutes or until tender. Add thyme, rosemary and minced garlic; saute 2 minutes. Add broth and next 2 ingredients; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Add potatoes and next 5 ingredients; bring to a boil. Reduce heat to medium. Cook, uncovered, 45 minutes. Stir in kale and next 2 ingredients; cook for 2 minutes. Garnish with cheese if desired. Yield: 16 1/2 cups.
In heavy saucepan, mix margarine, brown sugar, corn syrup and salt. Boil mixture, stirring constantly, over medium heat for 5 minutes. Remove from heat and add baking soda and vanilla. Pour over popped corn and coat evenly. Put mixture on 2 large jelly roll pans that have been coated well with margarine. Bake at 300° for 30 minutes, stirring after 15 minutes. Store in airtight container when cooled.
Mix together all ingredients. Pour into 10 x 15-inch greased pan. Bake at 350° for 25 minutes. Cool.
Brown chicken, if not boneless. Slice chicken into strips. Heat oil and saute walnuts until golden. Drain on paper towels. Reserve 1/4 cup oil. Saute chicken in reserved oil for 5 minutes. Add broth, cover and cook on medium-high heat for 5 minutes. In a separate bowl combine cornstarch, soy sauce and water until smooth. Add mixture and salt to skillet. Cook, stirring the sauce until thick and translucent. Add walnuts.
Peel apples. Slice 1/4-inch thick. Mix with sugar, cinnamon and cornstarch. Add to apples and mix. Fill bottom of pie crust. Top generously with butter. Add top crust. Seal and slit with own design. Brush with water or egg white for brownness. Sprinkle with a little sugar. Bake for 50 minutes to 1 hour at 425°.
Bring beet juice, lemon juice and sure jell to a boil. Add sugar and jello boil 6 minutes. Seal in hot jars.
In a covered blender container at low speed, blend all ingredients until smooth. Makes about 1 cup. Bake ham. During the last 30 minutes of roasting time, brush glaze over ham 2 or 3 times.
Soften cream cheese with milk. Boil 1 cup of juice from drained fruit; add Jell-O. Mix with cream cheese. Chill until slightly thickened. Add cherries. Add whipped cream. Fold in mayonnaise, bananas, lemon juice, pineapple, maraschino cherries, pecans and marshmallows. Add to Jell-O mixture. Pour into pan. Cover and freeze. Serve in sliced squares.
Cook peas as directed on package. In saucepan, cook onions in butter until tender. Blend in flour and 1/4 teaspoon salt. Add cream and lemon peel. Add cheese. Cook until melted. Put peas in serving bowl. Pour sauce over peas and serve.
Mix all ingredients, except mushrooms, in a large casserole dish. Layer mushrooms on top. Bake at 350° for 1 hour and 10 minutes.
Heat oven to 350°. In small skillet, cook onion in oil until tender. Stir in chili powder, salt, garlic salt, Tabasco sauce and tomato sauce. In medium bowl, combine chicken with olives and 1/2 cup sauce mixture. Over medium heat, fry tortillas in about 1/4-inch hot oil just until softened, a few seconds on each side. Drain on paper towels. Divide chicken mixture among the 12 tortillas. Roll up each tortilla; place seam-side down in lightly greased 13 x 9-inch (3-quart) baking dish. Pour remaining sauce over tortillas; sprinkle with cheese. Bake uncovered at 350° for 30 to 35 minutes or until heated through. Makes 4 to 5 servings.
Saute onions in butter. Add milk and cream cheese. Mix until smooth. Add remaining ingredients. Simmer about 1 hour. Top with bacon bits and Cheddar cheese.
Measure oatmeal into mixing bowl; add oil. Blend in egg and saccharin. Add sifted dry ingredients alternately with combined milk and vanilla. Mix in raisins. Drop by level teaspoonfuls onto baking sheet. Bake at 400° for 10 to 15 minutes. Yields 36 cookies or 12 servings. Each serving (3 cookies) contains approximately 1 bread exchange.
Mix enchilada sauce, chili and soup; simmer 10 minutes. Brown beef; drain and add taco seasoning with a little water. Simmer. Soften tortillas one at a time in sauce; fill with meat mix, onion and cheese. Roll and layer in a casserole dish. Mix leftover sauce and meat; pour over rolls. Add grated cheese. Bake at 350° until bubbly. Top with chopped green onions.
Cut large shrimp in half. Melt shortening; blend in flour and brown, stirring constantly. Add water gradually and cook until thick, stirring constantly. Add shrimp and remaining ingredients, except rice. Cover and simmer 20 minutes. Remove bay leaves. Serve over Rice Pilaf.
Combine cream cheese and sugar. Set aside. Slice cookie dough into round medallions. Lay slices on pizza pan until pan is covered. Bake at 350° until golden around the edge. Cookie should be soft after it has cooled. When cool, spread cream cheese mixture on top. Take fruit and scatter all over cream cheese mixture. Cover entire cookie with fruit. Slice into pizza slices and serve. Makes 1 (12-inch) pizza.
Place bread on a baking sheet. Bake at 375° for 4 minutes; turn over and bake 4 minutes longer or until light brown. Cut toasted bread into 1-inch cubes. Toss with melted margarine; set aside. In a bowl, beat eggs until thick and lemon-colored. Add the pineapple, raisins, sugar and vanilla; mix well. Fold in bread cubes. Pour into a greased 2 1/2-quart baking dish. Sprinkle with cinnamon. Cover and bake at 350° for 30 to 35 minutes or until bubbly and golden brown. Serve warm. Yield: 8 to 10 servings.
Cook chicken thoroughly and cut in small pieces. Make white sauce with butter, flour and milk. Add 1 can cream of mushroom soup, broth and celery. Spread layer of croutettes in bottom of baking dish. Add pieces of chicken and then the cream sauce. Top with croutettes. Bake 45 minutes at 350°.
Mix together all ingredients until smooth. Spray Pam nonstick spray into a Bundt pan. Pour cake mixture into Bundt pan. Bake at 400° for 45 to 50 minutes.
Mix first 2 ingredients and let set overnight in refrigerator. Add remaining ingredients. Shape bologna. Bake at 250° for 2 hours, turning it every 1/2 hour.
Cook chicken in margarine and oil in 10-inch skillet over medium heat until done, about 6 minutes on each side. Cool slightly. Cut into thin slices. Mix soy sauce, sesame seed, lemon juice and garlic; toss with chicken. Cover and refrigerate for at least 4 hours.
Preheat oven to 350°. Cream sugar and butter. Mix in milk, flour, baking powder and salt. Add cranberries. Bake in 1 greased 9-inch pan at 350° for 25 minutes.
Boil whole squash until tender. Cool. Cut in half lengthwise. Remove insides and mix with meat, eggs, onion, rice, breadcrumbs, salt and pepper. Lightly sprinkle squash with salt. Stuff squash with mixture and top with cheese. Bake at 375° for 40 minutes or until meat is done.
Brown ground meat and onion in a skillet; drain. Pour into Dutch oven and add all the remaining ingredients. Add 1/2 cup water or more if you like more juice. Cook on low heat for 30 minutes or until warmed thoroughly. This recipe can be doubled and cooked in a crock-pot.
Dissolve yeast and 1 teaspoon sugar in lukewarm water. Set aside. In 4-quart bowl, mix flour, 3/8 cup sugar, salt, egg whites, cooking oil and yeast mixture. Mix.
Combine Bisquick and cornstarch. Add just enough cold water to make a thick sauce that's not too pasty. Put meat, fish or vegetable pieces into batter to coat. Fry in hot oil until golden brown.
Place first 4 ingredients in a large, heavy saucepan. Heat over medium flame until mixture comes to a full boil. Turn down flame to high simmer and continue to cook to 236° on candy thermometer (or soft ball in cold water) stirring constantly (about 15 to 20 minutes). Remove from heat; add vanilla and nuts (if wanted) and mix thoroughly. Pour hot mixture into foil-lined pan (8 x 8 or 6 x 9-inch). Cool. When cold, remove from pan. Peel off foil and cut into 64 squares. Wrap in squares of wax paper. Store in covered container.
Beat egg yolks and add sugar. Continue beating until well blended. Add remaining ingredients except egg whites. When mixture is well mixed, fold in the well beaten egg whites. Bake in unbaked crust until firm. Bake at 350° for 40 minutes. Serve cold with whipped cream.
Combine flour, oatmeal, butter, brown sugar and cinnamon until crumbly. Put half of mixture into a greased 9-inch pan. Cover with rhubarb. Combine sugar, cornstarch and water in a saucepan. Boil until thick. Pour over rhubarb. Cover with remaining crumb mixture. Bake for 1 hour at 350°.
Dissolve jello in boiling water. Add sherbet by spoonfuls, stirring until dissolved. Beat with mixer until frosty. Pour into individual molds. Chill until firm. Garnish with whipped cream.
Prepare fruits. Add lemon juice to apples and bananas. Combine yogurt, honey, cinnamon, pecans and coconut in a separate bowl. Gently stir into fruit mixture. Chill before serving.
Can use any other fruits desired. Drain fruit and combine all ingredients. Chill and serve.
Mix all ingredients thoroughly and store in airtight container. Use 1/3 cup of mixture, fill cup the rest of the way up with boiling water. This will save for months in airtight container.
Mix dry ingredients. Cream the shortening and sugar. Add eggs. Beat good. Add dry ingredients alternately with bananas. Mix walnuts and 1 tablespoon flour. Mix with batter. Pour in greased loaf pan. Bake at 350° for 45 minutes to 1 hour.
Crush wafers. Add sugar and eggs. Mix margarine and milk together. Add to wafer mix. Add coconut, chips and pecans. Bake in oblong pan for 40 to 50 minutes at 350°.
Boil chicken and tear in small pieces. Add mixed vegetables, broccoli, grated Cheddar cheese, onion, salt, pepper and mayonnaise. Mix well; place in a long baking pan. Chop bread into squares and put on top of casserole. Bake 10 minutes or until cooked through and bread is browned.