HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all the ingredients together. You may add extra flour to thicken if you like. In a greased and floured cake pan, pour a very thin layer. Bake until golden brown at 350°, usually about 15 minutes. (Oven times may vary.)
Heat 2 tablespoons oil in saucepan. Add onion, garlic and chili powder. Cook, stirring, until onions are tender, about 5 minutes. Stir in next 5 ingredients. Heat to boiling. Reduce heat and simmer, uncovered, until thickened (30 minutes).
In pie plate, dip chicken in egg, then in bread crumbs. In skillet, over medium-low heat, in hot oil, cook chicken 15 minutes or until browned on both sides. Remove and keep warm.
Stir together flour, soda, salt and baking powder. In large bowl combine shortening, butter, brown sugar, granulated sugar and egg. Beat one minute. Add orange juice, orange rind, lemon extract and pecans. Mix well. Add sifted dry ingredients. Beat until blended. Shape into rolls; chill. Slice and put on greased cookie sheets. Bake at 350° for 12 minutes. Can freeze.
Blend all items in blender, starting with cheese, then vinegar, Worcestershire sauce and oil from salmon. Add all other ingredients. Dip may be thinned with water or more mayonnaise. Serve either as dip or spread.
Melt chips and peanut butter. Add noodles. Drop by spoonful on waxed paper. Let set until firm.
Combine All-Bran and milk. Let stand until most of the moisture is taken up. Add egg and shortening. Beat well. Sift together flour, baking powder, salt and sugar. Add to first mixture, stirring only until combined. Fill greased muffin pan 2/3 full. Bake at 400° for 30 minutes. Makes 9 muffins.
Blend ingredients thoroughly, except chives, and form into tiny balls. Roll in chopped chives. Serve speared on toothpicks. Makes about 30 balls.
Mix bananas, oil and sugar well. Add cake mix to this and beat with electric mixer. Add eggs, one at a time, beating well after each addition. Add vanilla and pecans. Spray Bundt pan with Pam and pour mixture in. Will also make 2 loaf size pans. Bake at 350° for about 1 hour.
Preheat oven to 350°. Mix the sausage, Bisquick and Cheddar cheese together using your hands to mix. The moisture in the sausage and cheese will hold the mixture together. Roll into balls and bake for 15 minutes.
Place chicken in a large skillet. Mix shoyu sauce, wine, oil, ginger, garlic powder and brown sugar together; pour over chicken. Cook on medium heat; keep turning chicken parts over. When all the broth is gone, put chicken on a cookie sheet and broil for 3 to 5 minutes. Serve.
Brown the bacon in a heavy skillet, remove bacon and turn down heat. Pour beaten eggs in the skillet and scramble slightly. Add remaining ingredients and soy sauce to taste, stir to mix. Cook 15 minutes. Add green peas the last 5 minutes, they just need to thaw out.
Mix last 4 ingredients together. Heat to boiling and remove from the heat. Cool. Pour over sliced cukes, onion and pepper that have been mixed together in a large jar. Keep in the refrigerator until used. Will keep up to a year!
In saucepan mix sugar, cornstarch, flour, and salt. Gradually add hot water, stirring constantly. Cook and stir over high heat until mixture comes to a boil. Reduce heat, cook and stir 2 minutes longer. Remove from heat. Stir small amount of hot mixture into egg yolks, then return to hot mixture. Bring to boiling and cook 2 minutes, stirring constantly. Add butter and lemon peel. Slowly add lemon juice, mixing well. Pour into shell or spoon into tart shells. Spread meringue over filling, seal to edge. Bake at 350° for 12 to 15 minutes. Cool.
Melt all soups together. Add chicken. Line casserole dish with Doritos and pour melted mixture on top. Add more Doritos on top.
Mix sugar, oleo, milk and cocoa in saucepan. Bring to a boil. Boil for 5 minutes. Remove from heat. Add vanilla and peanut butter. Mix thoroughly. Add quick oats. Mix well. Pour into greased 9 x 13-inch pan. Do not bake. Let set up, then cut in squares.
Combine all ingredients in large bowl. Mix gently, but well. Turn into 3-quart casserole. Cover with lid and bake at 275° for 5 hours. Makes 6 servings.
Cake: Use buttermilk and eggs to substitute ingredients on package. Mix cake according to directions on cake package, pouring batter into 3 prepared pans. Bake per package directions. Adjust time for 3 layers or you may bake just 2 layers. Slice each layer in two, making 4 layers.
Take one grassy field, 1/2 dozen small children, 3 small dogs, a pinch of brook and some pebbles. Mix the children and dogs well together and put them into the field, stirring constantly. Pour the brook over the pebbles. Sprinkle the field with flowers, spread over all a deep blue sky, and bake in a hot sun. When brown, remove and set away to cool in a bathtub."
Boil 2 cups water with the sugar for 6 minutes. Add vanilla. Mix instant coffee with 1 cup boiling water; gradually add to boiled sugar and water mixture. Add vodka and glycerin. Cool. Place into a dark bottle with a tight lid. Let set at least 30 days.
Boil noodles until soft; drain. Mix cottage cheese, eggs, sugar, salt, cinnamon and raisins in a large bowl. Add the noodles. Heat glass baking dish with butter (small amount) in oven. Remove and add mixture (9 x 13-inch or 8 x 8-inch pans). Bake in 350° oven until set. Serves 10.
Grease and flour a 9 x 13-inch pan. Spread nuts and coconut in bottom. Mix cake mix according to directions on box. Spread over nuts and coconut. Cream butter, sugar and cream cheese together. Pour over cake mix in pan. Do not stir. Bake at 325° for 45 minutes.
Preheat oven to 375°. Lightly grease a 9 x 13-inch pan. Separate dough into 2 large rectangles. Press over bottom and 1/2-inch up side of prepared pan. Seal perforations. Bake crust for 5 minutes.
Combine butter or margarine, vinegar, honey, garlic, salt, mustard, marjoram and pepper; mix well. Place chicken, skin side down, on grill. Tuck wings under. Broil over low coals for 20 minutes. Generously brush broiled side of chicken with honey sauce; turn. Broil 10 minutes. Brush with sauce and turn. Broil 5 minutes more. Remove from heat. Just before serving, brush again with sauce. Makes 6 servings. Enough sauce for 10 to 12 breasts. Very good!
Combine cake mix, pudding mix, 1/2 cup rum, 1/2 cup water, oil and eggs in bowl. Beat for exactly 2 minutes with electric mixer at medium speed. Pour batter into greased and floured 10-inch tube pan sprinkled with pecans. Bake at 325° for 50 to 60 minutes or until cake tests done.
Combine soup, sugar and mustard; add vinegar and oil. Mix well; add pepper and onion. Pour over cooled carrots. Refrigerate overnight.
Combine sugar, flour, salt and butter. Add lemon juice and peel. Add to combined egg yolks and milk; mix well. Fold in egg whites and pour into greased casserole or custard cups. Bake in pan of hot water in moderate oven (325°) for 45 minutes. Custard will be on bottom, sponge cake on top.
Grate cheeses together. Add pimento, pepper and onion. Add Worcestershire, lemon juice, salt and cayenne. Stir until smooth. Form into ball and chill.
Cream the butter and sugar; beat until light. Add egg yolks, one at a time. Add honey, milk, flour, spices and baking powder. Beat until well mixed. Add figs, raisins and nuts. Fold in stiffly beaten egg whites. Bake at 350° for 1 hour or until done. Do not overbake.
In medium bowl, combine all ingredients. Mix well. Spoon into decorative crock, jar or container. Cover and refrigerate to blend flavors. Serve with crackers or cocktail bread. Yields 2 1/4 cups.
Wash chickens; place in large cooking kettle and add sherry, celery, onion, salt, curry powder and 1 cup water. Bring to a boil; reduce heat. Simmer 1 hour or until chicken is tender. Remove and set aside to cool. Strain broth and measure it. Cook rice using chicken broth for water called for on package (add water if necessary).
Combine ham, apple (drained), mayonnaise and mustard. Lightly butter the bread. Evenly spread ham mixture on 4 slices. Add cheese and tomato slices and top with other slices of bread. Serves 4.
Mix the first 3 ingredients together until creamy, then add eggs one at a time. Add the next 3 ingredients until all the flour is mixed in. Add the last 3 ingredients and mix them in. Grease and flour a tube pan. Bake at 375° for 45 minutes.
In a large pan, cook chicken and tear into strips. Add beans and broth. In skillet, cook onions, peppers, garlic and spices. Add all ingredients together in large pan and simmer on low for 2 hours. Serve with beer and watch ball game.
Preheat oven to 400. Mix chicken, vegetables, soup, salt and pepper together.
Wash and prepare chicken parts of your choice. Brown or boil chicken. Mix catsup and Pepsi or Coke (diet may be used) to medium thickness. Simmer the cooked chicken in the sauce for about 30 minutes.
Mix together pudding and cake mix, then add everything, except the poppy seed. Beat for 4 minutes. Fold in poppy seed. Pour in Bundt pan and bake at 350° for 40 to 45 minutes.
Skin snake and cut in 3 and 4-inch pieces. Roll in mixture of flour, corn meal, milk and egg. Salt and pepper to taste. Deep fry in hot oil. Serve hot.
Cook green beans until crisp-tender. Toss with vinegar, onion, salt, garlic and pepper. Pour into casserole. Stir together crumbs, cheese and butter; sprinkle over beans. (Can be prepared early in the day, except do not add crumb mixture.) Before baking, stir beans, then add crumbs over the top, then place in oven to bake. Bake at 350° for 15 to 20 minutes or until heated through.
Cook potatoes; when tender, drain. Add rest of ingredients. Serve immediately or may be left on low heat to keep hot.
Mix and pat butter, flour, nuts and sugar in buttered dish. Bake 15 minutes at 350° and let cool. Mix and spread cream cheese, powdered sugar and Cool Whip over the 1st layer. Beat milk and pudding until thick; pour over second layer. Cover with Cool Whip, then sprinkle with nuts.
Slice the zucchini and onion. Melt oleo or butter in frypan. Add zucchini and onion and saute until they are transparent. (Do not brown.) When cooked, add chicken broth. Salt and pepper. Put in blender and puree.
Mix jello powder and boiling water as directed on package. Add cold water. Place angel food cake in large bowl big enough to cover cake. Pour jello over top of cake. Weight cake down by placing cookie sheet on top and setting heavy object on to keep cake under jello. Chill in refrigerator 4 hours. Serve with Cool Whip.
Mix sour cream and soup mix well. Chill for 2 hours. Serve. Great for vegetables, on potatoes or with chips.
Mix together and put in a 13 x 9-inch pan. Bake for 45 minutes at 350°.
Boil tomatoes and sugar 10 minutes until foam off. Add Jell-O. Stir well and pour in jars. Can use red tomatoes and lemon Jell-O.
Heat oven to 375°. Mix sugars, butter, egg and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls 2 inches apart on cookie sheet. Bake until light brown, 8 to 10 minutes. Cool slightly before removing from cookie sheet. Makes about 3 1/2 dozen cookies.
Place half of the lemonade concentrate and 12 - 15 ice cubes in blender, add 2 cups of soda. Cover and process on high until ice is crushed. Repeat. Serve immediately.
Shred cheese. Mix together the Uncle Dan's seasoning mix and sour cream. Take a shallow baking dish and put refried beans (layer), sour cream and seasoning mix (layer), olives (layer), avocados (layer) and Cheddar cheese (layer). Continue until all ingredients are gone. Use corn chips for dipping.
Pour 1 tablespoon of the oil into a large skillet. Preheat over medium heat. Add eggs. Lift and tilt the skillet to form a thin sheet of egg. Cook, without stirring, about 2 minutes or just until set. Slide sheet onto a cutting board. Cut into 2 x 1/2-inch strips.
Mix all ingredients; pour into unbaked pie shell. Bake at 350° for 40 minutes.
Beat together Blue cheese and cream cheese until smooth. Add tomato juice and horseradish. Cover and chill to blend flavors. Use as dip with vegetables or filling for celery.
Prepare stuffing according to package instructions. Cut chicken into cube size pieces. Stir-fry chicken until done. In a separate dish, you can heat the cream of chicken soup so it will already be warm. Once chicken is cooked, soup is cooked and stuffing is done, combine all ingredients in a 9 x 13 x 2-inch pan. Place in oven at 325° for about 20 minutes.
Combine cheese, butter and mustard. Split frankfurters almost through. Fill with cheese mixture. Split rolls. Spread with butter. Place frankfurters in rolls. Arrange in shallow baking pan. Tuck pickle and bacon in rolls. Bake at 400° for 10 minutes.
Saute garlic, then pepper and broccoli. Cover, let simmer briefly. Add mushrooms, water and wine. Add butter. Cook and drain pasta. Toss with butter. Spoon vegetables on top. Sprinkle on Parmesan cheese and serve.
Arrange frozen rolls in bottom of well-greased Bundt pan. Sprinkle dry pudding mix over rolls. Melt together margarine and brown sugar. Add pecans. Pour over rolls and pudding. Cover tightly with foil. Leave overnight. Bake 40 minutes at 350°. Let stand about 20 minutes before turning out onto plate.
Preheat oven to 425°. Brown meat with onion and peppers. Set aside. Combine eggs, 1 cup corn and milk with cornbread mix. Stir until dry ingredients are moistened. Pour 1/2 of the batter into greased 9-inch square pan. Top with beef mixture, cheese slices and remaining 1 cup corn. Pour remaining half of batter on top and bake 25 to 30 minutes.
Line bottom of bowl with a layer of shortcake, pound cake or ladyfingers. Pour drained fruit cocktail over cake. Prepare jello as directed, pour over fruit and cake mixture and refrigerate until set. Prepare instant vanilla pudding and pour over jello. Top with your favorite whipped cream.
Cook carrots in salted water for 20 to 22 minutes. Drain. Melt margarine and then add other ingredients. Add carrots and toss.
Preheat oven to 350°. Beat eggs, sugar and oil, add flour, baking powder and salt. Mix well, add nuts and maple flavoring. Pour into 9x13 baking pan. Top with powdered sugar. Bake approximately 30 minutes.
Peel, pit and mash avocados in a bowl; add lemon juice, salt and pepper. Add sour cream, mayo and taco mix. Spread two 10 1/2 ounce cans plain or jalapeno flavored bean dip or a large 13 ounce can of refried beans in a 9 x 13-inch dish. Top with mixture; sprinkle with 1 large bunch of chopped green onions (1 cup). Next, cover with sliced ripe olives, then 1 package (8 ounces) sharp Cheddar cheese, grated. Serve chilled or room temperature with round tortillas.
Mix together all ingredients. Bake at 350° for 33 to 37 minutes in two 8-inch baking pans. 3.6 grams fat.
Mix first 5 ingredients with milk. Add eggs. Mix all ingredients together. Either cook on top of stove or bake in the oven at 350°. Bake until corn bread is brown.
In a large pan melt the butter and the cream cheese. Drain the first 3 kinds of corn. Add all of the corn to the butter and cream cheese. Cook at 350° for 45 minutes.
In a bowl, cream together sugar and shortening. Stir in egg and pumpkin. In second bowl, sift together remaining dry ingredients. Blend in with creamed mixture. Stir in raisins and walnuts. Drop by teaspoonfuls onto greased cookie sheet. Bake in a preheated 375° oven for 8 to 10 minutes.
Place a crust in 9-inch pie plate. Mix ingredients together adding pecans last. Pour into shell. Bake in 400° oven for 15 minutes. Reduce heat to 350° and bake 30 to 35 minutes longer or until set. If nuts are salted, omit salt from filling.
Combine all ingredients with enough buttermilk to make mixture very mushy. Bake at 375° until golden brown.
Beat cream cheese, sour cream and horseradish for about 10 minutes at high speed until consistency of whipped cream. Fold in crab meat. Bake in buttered dish for 30 minutes at 375°.
Mix together. Put half in large pan. Put in 200° oven for 1 1/2 hours, stirring every 5 minutes. Then do the same to the other half.
Mix dry ingredients together. In another bowl, beat eggs. Add oleo and bananas. Combine all together, then pecans last. Bake at 350° until done, 25 to 30 minutes. Can be frozen and eaten at a later time.
Place half a bagel on cookie sheet. Spoon on sauce. Sprinkle cheese on top and place pepperoni on top. Bake at 350° for 10 minutes.
Preheat oven to 325°. Grease and flour a tube pan. I use Baker's Joy to prepare cake pan. In a large bowl, cream margarine and sugar. Add eggs, one at a time, beating well after each addition. Add wafer crumbs alternately with milk. Stir in coconut and pecans. Pour in prepared tube pan. Bake 1 hour and 15 minutes or until cake tests done.
Mix the cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs and mix well until blended. Pour into crust. Bake at 350° for 40 minutes or until center is almost set. Cool. Top with blueberry topping. Refrigerate 3 hours or overnight. Makes 8 servings.
Pour half and half into large bowl. Add pudding mix and beat with wire wisk until smooth. Let stand 5 minutes. Fold in Cool Whip and candy. Freeze until firm or about 6 hours.
Cut brown paper to fit bottom of two medium cookie sheets. Turn oven on at 350°. Beat egg whites until stiff; add sugar and salt. Add vanilla and beat until well blended. Fold in the chocolate chips and pecans. Drop by teaspoon on the brown paper and place in the preheated oven. Cut the oven off and leave in the oven for at least 2 hours.
Melt butter in skillet, add brown sugar and dissolve. Place pineapple slice on mixture and set aside. Beat egg yolks and add sugar and pineapple juice. Mix and add flour and baking powder sifted together. Beat and fold in egg whites that have been stiffly beaten. Pour batter into skillet and bake at 350° until cake is brownish.
Cook celery and onions in margarine until clear. Add the other ingredients together. Cook at 300° for 30 minutes.
Beat together powdered sugar, butter and eggs. Beat these ingredients for 20 minutes. Pour the mix over the graham crust. Slice bananas and place over the cream filling. Drain a large can of pineapple and add pineapple only to cake. Spread a large carton of Cool Whip on the top of bananas and pineapple, then garnish with pecans and cherries to make it look pretty.
In a large pot, combine the first 6 ingredients. Cook and stir over medium heat until mixture thickens, about 20 minutes, adding the almonds during the last 5 minutes. Quickly stir in pectin. Bring to a full rolling boil; boil for 1 minute, stirring constantly. Remove from the heat. Skim off any foam. Pour hot into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust caps. Process for 15 minutes in a boiling water bath. Yields 5 pints.
Combine jello and boiling water; stir until jello is dissolved. Combine water and ice cubes and add to jello. Stir until ice melts. Fold in strawberries and Cool Whip. Pour over angel food cake that you have torn into small pieces in a bowl. Refrigerate until set.
Combine all ingredients in a large bowl. Shape into whatever size meatballs you like. Brown in electric skillet with 3 tablespoons of olive oil. Brown on all sides. Serve with your own sauce.
Mix water, yeast and sugar. Mix dry ingredients and make up as regular biscuits or you can mix with spoon and add a little more liquid to make a sticky, stiff dough. Cover and refrigerate; use as desired. Cut out with a spoon. Roll out very thin and place on greased pan. Put butter on top of each one and bake at 400° for 12 minutes.
In a casserole dish, place in layers: crushed corn chips on bottom, then chili with cheese following; layer these until ingredients are used. Bake at 300° for 30 minutes.
Heat oven to 400°. Mix peanut butter, shortening, sugar, water and Bisquick. Roll into balls. Put on cookie sheet; flatten with a fork. Bake for 8 to 10 minutes.
Chop onion; chop crab meat and shrimp. Combine all ingredients. Mix well.
Mix all ingredients except oil in a medium bowl until well blended. Heat half the oil in a large nonstick skillet over medium heat. Drop 6 heaping tablespoons corn mixture into skillet. Cook 2 minutes; turn with a spatula and cook 2 minutes more until lightly brown. Repeat with remaining mixture. Serves 4.
Thaw frozen hash browns a little. Mix the rest of the ingredients with the potatoes. Place in a 9 x 13-inch cake pan. Bake at 350° until potatoes are tender.
Chill grapefruit. Cut off peel from top to bottom, slicing deep enough to remove white membrane. Place sections in bowl with cabbage. Combine remaining ingredients and add to cabbage. Toss lightly. Serves 6.
Combine flour, soda, salt, cinnamon and sugar. In another bowl, combine eggs, oil and strawberries. Pour strawberry mixture into dry mixture and mix well. Pour batter into two greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour.
Combine ingredients in order given: salmon, oleo, bread crumbs, hot milk, eggs, salt and pepper. Press into buttered bread pan.	Bake 30 minutes in oven at 375°. Serve with egg sauce, if desired.
Combine sugars, eggs, one stick margarine and potatoes. Mix crumbs, remaining margarine and nuts. Put potato mixture in greased casserole.	Top with crumb mixture and bake in 400° oven 20 to 25 minutes. Serve hot. Makes 6 servings.
Brown stew meat in hot oil in wok on all sides. Remove and drain on paper towel. Cook onion in oil until tender. Remove and add to beef. Set aside. Add broccoli and stir-fry until broccoli partially tender. Combine broth, soy sauce and cornstarch in small bowl. Add reserved beef and onion to broccoli. Pour broth mixture over all. Stir to mix. Lower heat to simmer and simmer for 5 minutes, covered. Add tomato wedges and gently mix with other ingredients. Cook until tomatoes and just heated through. Serve on bed of rice.
Marinate pork for 20 minutes or overnight in refrigerator using soy sauce, white wine, egg white, sesame seed oil, cornstarch and pepper. Thaw and hold mushrooms and corn.
Cream shortening and sugar. Add all remaining ingredients except flour. Mix thoroughly. Add flour (one cup at a time). Roll on a floured board. Dough will be a little hard to work with at first, but it will get firmer as you re-roll. Cut with glass or cookie cutter. Place on ungreased cookie sheet. Bake at 350° until cookie bottoms begin to turn brown. Makes about 24 cookies.
In a bowl, mix cheese, pimentos, onion, butter, soup, mayonnaise, salt and pepper. Cook macaroni and drain. (Don't fully cook macaroni.) Mix in macaroni and put in a greased dish. Top with crushed Ritz crackers. Bake 20 to 30 minutes or until brown at 400°.
Cream the butter and sugar. Add eggs and cream. Put soda into buttermilk and add alternately with flour. Fold in fruits and nuts. Grease and flour an angel food cake pan and fill with batter. Bake at 325° for 1 hour. Let cool slightly and remove from pan.
Fry the hamburger until brown. Drain grease. Add spaghetti sauce. Let simmer. Boil shells for about 10 minutes. Mix all three cheeses. Drain water off shells; fill with cheese sauce. Place in a 13 x 9 x 2-inch baking pan. Pour hamburger sauce over the shells. Sprinkle remaining Mozzarella cheese on top. Bake at 375° until cheese melts.
Saute chopped onions in a small amount of olive oil. Add thyme and chicken stock. Simmer 45 minutes. Add cream and simmer 10 minutes, stirring occasionally. Puree until smooth. Season with salt and white pepper. Garnish with onion slices.
In a large frying pan, saute garlic in olive oil. Add mushrooms, salt and red pepper. Saute until mushrooms are tender. In a large pot, boil broccoli about 3 minutes. Add peas and boil another 2 minutes. Remove vegetables with a slotted spoon and add to mushroom mixture. Simmer 10 minutes. In the vegetable water, boil pasta until done. Drain and toss with butter and cheese. Pour the vegetables over the pasta and mix. Top with more cheese. Mangia!
Roll 1 piece of fish with 1 asparagus spear; pin with a toothpick and put 1/4 piece of tomato on toothpick. Add salt, pepper and lemon juice on top and pour 1/2 cup of water on top. Put on aluminum foil and cover top with foil on a cookie sheet. Bake at 350° for 25 minutes.