HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook first 3 ingredients until it spins a thread, then pour 1/2 of mixture in beaten egg whites. Cook the other half until it hardens in cool water, then add the other half. Beat until creamy. Add vanilla and nuts, if desired. Pour into buttered pan; cut into squares when cool.
Sift flour and spice. Mix first 3 ingredients in mixing bowl with mixer. Add flour with milk. Fold in prunes and nuts. Bake 1 hour at 300°.
Fry the bacon until crisp. Drain and crumble. Sprinkle bacon over pie shell. Grate the cheese and sprinkle over bacon.
This is a one pan cake (9 x 9 x 2-inch). Do not stir ingredients but add in layers. Melt butter in pan and sprinkle graham cracker crumbs over the butter; press down. Add coconut, chocolate chips and nuts in layers, pouring milk over the nuts. Bake at 325° for 30 minutes. Cool and cut in squares.
Combine all ingredients except oleo. Pour half of melted oleo into 9 x 13-inch pan and half into mixture. Pour mixture into pan and bake for 30 minutes at 350°.
Cook meat. Drain. add green pepper and cook until tender. Add sauce mix, paste and water, simmer 10 minutes. Line pan with biscuits. Press and seal. Sprinkle 1/4 c. parmesan cheese over biscuits. Fill with 1/2 meat mixture. Add 2 slices cheese. continue layering ingredients. Bake at 400° 15 to 20 minutes. In a 2 qt. casserole dish.
Mix first 4 ingredients like pie crust. Add next 3 ingredients (the yeast should go in warm milk mixture). Let rise overnight in a cool place (not refrigerator).
Mix jello, water, pineapple and pie filling. Congeal. Mix cream cheese, sour cream and sugar. Spread over congealed salad.
Drain, flake and remove skin and bones from salmon. Add the remaining ingredients (except pecans); mix thoroughly. Form into a log or a ball. At this point, you can either roll it in the pecans or garnish with some parsley sprigs. Cover and refrigerate for at least 6 hours. The longer it has to blend, the better.
Boil chicken breast until done. Cut up chicken in small pieces. Mix celery soup, chicken soup and the 2 cups of chicken broth together. In a long baking dish layer chicken, dressing, eggs and soup. Repeat so that you have two layers each. Sprinkle some Pepperidge Farm dressing on top and bake at 350° for 45 minutes.
Saute onion and bell pepper in small amount of butter. Cook until onion becomes transparent. Add chopped jalapeno pepper. Set aside. Mix in all ingredients, except crawfish. Add cooked onion and pepper. Stir in crawfish tails. Pour in lightly greased pan. Bake in preheated oven at 400° for 35 to 45 minutes.
Tear lettuce into small, bite size pieces and place in a 9 x 12-inch glass dish. Layer rest of ingredients in order given. Add sugar to mayonnaise and spread on top as you would frosting. Top with grated cheese. Cover and refrigerate for 8 to 12 hours. Will keep several days in refrigerator. Serves 18 to 20.
In a bowl, combine egg, milk, water, flour, dressing mix and salt. Beat 1 1/2 minutes at medium speed. Add oil. Beat 30 seconds more. Don't overbeat. Pour batter into 6 greased muffin cups, 6 ounces each. Bake at 475° for 15 minutes. Reduce temperature to 350° for additional 25 minutes.
Cook macaroni as directed and drain well. Put into bowl. Add onion, pepper, celery, beans and cooked vegetables. In small pan, heat sugar, flour, mustard and vinegar. Bring to boil and cool completely, then pour over the combined ingredients. Refrigerate. Keeps well in refrigerator.
Spray Dutch oven with non-stick pan spray, place pork chops in bottom. Slice potatoes 1/4 inch, place over pork chops. Add chopped onion. In a bowl mix soups and water. Stir and pour over layers. Bake at 375 degrees until potatoes and meat are tender. If casserole gets dry before it is done, add a little water and finish baking.
Use cube steak, amount desired. Dredge with flour, salt and pepper. Fry in large frying pan in small amount of cooking oil until brown. Remove to baking dish. Rinse frying pan with enough water to cover the steak. Bake at 325° for 1 hour.
In medium bowl, stir together sweetened condensed milk, lime juice and food coloring. Fold in whipped cream. Pour into crust. Chill 3 hours or until set.
Blend all ingredients together in the blender. Refrigerate overnight. (This is very important.) Serve raw vegetables.
Cover bottom of a 13 x 9 x 2-inch pan with Ritz crumbs. Dot with butter. Cover heavily with diced, cooked chicken. Combine cream of mushroom soup, sour cream and chicken broth; pour over chicken and spread. Top with Ritz crumbs. Bake at 350° for about 30 minutes or until bubbly.
Stir sliced apples into butter to coat, then mix with sugar and cinnamon. Mix with fingertips the flour, brown/white sugar and butter.
Brown ground beef; drain. Season with taco seasoning. Layer in 9 x 13 pan the meat, Ranch Style beans, corn and cheese. Prepare corn muffin mix as directed and pour over meat mixture. Bake at temperature on corn muffin mix.
Boil all ingredients together (except for the cabbage) for one minute. Pour over cabbage. Cool and freeze. Remove from freezer on the day it is to be served. Allow about 4 hours to thaw.
Put potatoes in a lecithin-prepared baking dish. Liquefy all other ingredients and pour over potatoes. Cover and bake 1 to 1 1/2 hours at 375°. (Scalloped potatoes can take a long time so test for doneness.) Remove cover, sprinkle with paprika and return to oven just long enough to brown. Makes 6 servings.
Sift flour; measure and add other dry ingredients. Beat eggs; add yolks, then add mashed bananas and shortening. Stir all these ingredients together, then add whites of eggs, beaten. Bake in well-greased loaf pan in moderate oven for 20 to 30 minutes.
Combine all ingredients. Pour into greased pan. Bake at 350° for 40 minutes, or until a pick comes out clean.
Brown pork chops for 20 minutes or until barely done. Blend milk with soup. Add water, onion, parsley, salt and pepper. Mix with rice. Pour into 9 x 13-inch baking dish. Add chops. Pour remaining mixture over top. Cover with foil. Bake for 1 hour at 350°. Garnish with pears or apples, if desired.
Make dough with all ingredients. Pinch off a ball. Place on greased cookie sheet. Bake at 375° until brown on top.
Bring pineapple juice and water to a boil. Add raspberry Jell-O and dissolve. Add pineapple, lemon juice, whole cranberries and walnuts. Stir until smooth. Let stand in refrigerator to soft stage, then fold in Cool Whip. Pour into mold or dish. Chill until firm. Serves 6 to 8.
Mix together the first 6 ingredients. Put in cake pan. Mix together the brown sugar and cocoa; sprinkle on top. Pour 2 1/2 cups hot water over top. As it bakes, the sauce goes to the bottom.
Mix 1 1/2 cups very warm water with 1 package of yeast. Set aside. In another large bowl, mix flour, salt, sugar and shortening. Cut in ingredients until mixture is mixed well. Add the yeast and water mixture and knead on a floured surface. Pinch a ball of dough; dip in melted butter. Place in baking pan and let raise until size is doubled. Bake at 350° until brown.
Mix eggs, oil, sugar and 1 teaspoon vanilla until smooth. Add dry ingredients and mix well. Fold in grated zucchini and blend well. Bake at 350° for one hour.
Using an electric mixer, beat cream cheese until creamy. Stir in remaining ingredients. Great for a tea sandwich filling or as a spread for crackers. Makes 3 cups.
Heat oil in a large skillet. Toss in rice and cook until golden brown. Add onions, salt and meat; mix well. Hollow center and add eggs. Scramble; stir in. Add soy sauce.
Brown frankfurters and cook onion in butter or oleo until tender. Combine with noodles, soup, water and mustard in 1 1/2-quart casserole; top with crumbs. Bake in a 350° oven for 30 minutes. Makes 4 servings.
Cook ground meat until slightly brown; drain. Mix other ingredients and add meat after it has cooled. Taco salad is best served while lettuce is still very crisp.
In double boiler, melt candy bars and marshmallows; mix in milk. Cool. Fold in chocolate mix; pour in pie shell and chill.
Remove sausage from casing and brown in skillet with small amount oil. Cut salami into small cubes. Cook shells until tender; drain and set aside. Cook potatoes until done, but firm. Drain and refrigerate until cold and leave peelings on. Quarter lengthwise. Cut tomatoes into wedges. Chop Fettechini peppers and onion. Cube or dice zucchini in large pieces. Chop garlic fine. In large pan or bowl, place potatoes, quartered lengthwise, salami, browned Italian sausage and cooked shells and set aside.
Preheat oven to 300°. In a bowl, mix apricot preserves, dressing and soup mix. Place the chicken breasts in a large ovenproof baking dish and pour apricot mixture over chicken. Bake, uncovered, for 2 hours. Yields 6 servings.
In a bowl beat eggs. Add margarine, vanilla, sugars and flour; stir together. Add chopped nuts and pour into pie shell. Bake at 350° for 35 minutes.
Mix together all ingredients. Press in bottom of pan to 1/2-inch. Bake at 350° for 8 to 10 minutes. When cool, put a butter icing on top.
Preheat oven to 350°. Combine the granulated sugar, brown sugar, margarine, egg and vanilla. Gradually add the flour and baking soda. Spread batter in greased 9 x 13-inch pan. Sprinkle chips over the batter. Place in oven for 2 minutes, remove and run knife through it to marbleize. Return to oven and bake an additional 10 to 12 minutes. Cut as it cools.
Mix sauce together, spread over chicken pieces in baking dish with large spoon. Save some sauce to spoon over the last 10 minutes of baking. Bake at 350° for about 1 1/2 hours.
Mix dry ingredients in saucepan or electric skillet. Mix food coloring and water. Add water and food coloring; cook 2 minutes or until mixture peels away from sides of pan. Put on wax paper and knead for 5 minutes. It is ready to play with when it cools. Store in baggy or airtight container.
Combine margarine and brown sugar. Spoon into bottom of approximately 20 greased and floured muffin tins. Drain pineapple and place on top of brown sugar. Prepare cake mix as directed. Pour muffin tins 2/3 full of cake mix. Bake at 350° for 20 minutes. Let cool for 5 minutes and turn out on rack to cool.
Preheat oven to 425°. Combine ingredients in order given and pour into pie shell. Bake 15 minutes, then reduce temperature of oven to 350° and bake additional 45 minutes or until knife inserted near center of pie comes out clean. Cool and garnish with whipped topping (if desired).
Saute onion in butter. Add tomato soup and half and half. Heat to a low boil. Add crabmeat and sherry. Remove from heat. Salt and pepper to taste.
Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating mixture after each addition. Combine sour cream and milk; stir until smooth. Combine flour and baking powder; add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in lemon flavoring. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 to 15 minutes; remove from pan and cool completely.
Sift together the flour and baking powder. Set aside. Beat sugar and margarine until fluffy. Add egg yolks and vanilla to the above. Add the milk alternately to sugar/egg mixture on low speed. Turn the batter into 2 greased and floured 9 x 1 1/2-inch round baking pans.
Combine the first 10 ingredients together and mix well in a large salad bowl. Add 1 cup of boiling water to each package of jello. Add 1/4 cup of cold water for each package. Chill jellos until set. Cut in small cubes. Add to other ingredients. Put in a large glass salad bowl. Sprinkle 2 ounces of coconut on top. Add 1 dozen pecan halves. Refrigerate for about 24 hours.
Add tomatoes, celery, onion and green pepper to bacon and ground meat. Simmer for 1/2 hour. Taste and season. Put on platter. Cook 1 pound spaghetti. Wash and drain. Spread over meat mixture. Cut up 1 pound sharp cheese and spread over spaghetti. Put in oven long enough to melt cheese.
Saut washed and diced zucchini with sliced onions in 2 Tbsp. of butter, until soft. Add stock and cook 20 minutes. Slice tomatoes and saut briefly in remaining butter. Add to vegetables and bring to a boil. Mix flour, curry powder, ginger, salt and cayenne with water and add to soup. Simmer 6 minutes. Transfer 2 cups at a time to blender and puree. Transfer back to pan and reheat. Add salt and pepper to taste.
Make this double amount and freeze half. Freezes beautifully. Preheat oven to 350°. Grease large lasagne pan(s).
Mix Veg-All, Cheddar, cheeses, onion, water chestnuts, mayonnaise, salt and pepper together well. Put in greased casserole dish. Bake 20 minutes at 350° or until bubbly. Mix together crushed crackers and melted margarine. Spread over top of casserole. Bake 10 minutes or until golden brown.
Whip cream and sugar in a chilled bowl until stiff peaks form. Mix in remaining ingredients. Pour into a loaf pan and freeze. To serve, thaw slightly and cut into slices. Serve as a dessert or salad on lettuce leaves. Makes 8 to 10 servings.
Cook hamburger meat and sausage. Add them to kidney beans and pintos. Cut up onion; add to mixture. Add tomato sauce, tomatoes and Chili-O mix. Simmer for 2 hours.
Mix ingredients like any other cake, adding raisins and nuts last. Bake in layers at 350° for about 35 minutes. Put together with Divinity Filling or any white filling.
Blend first four ingredients (cheese grated). Add finely chopped raisins, dates and apricots. Shape in log roll in aluminum foil. Chill well. Roll in finely chopped cherries and walnuts. Place roll in clean aluminum foil and chill until ready to serve. Place in center of serving tray, surrounded by Waverly crackers.
Beat oleo and shortening in mixer. Add sugar and beat well. Add egg yolks, one at a time. Sift flour and soda together; add alternating with buttermilk. Add vanilla. Fold in coconut and pecans, then add beaten egg whites. Pour into 3 (8 or 9-inch) tins and bake at 350° for 45 minutes. Frost with Cream Cheese Frosting.
Mix together soup, paprika and pepper. In a greased 2-quart rectangular baking dish, arrange potatoes in overlapping rows. Sprinkle shredded cheese over slices. Spoon soup mixture over cheese. Cover with foil and bake at 400° for 45 minutes. Uncover and bake 10 minutes or until potatoes are fork-tender. Makes 6 servings.
In a saucepan over medium heat, cook sugar, flour, butter, vinegar, egg, milk and salt until thick. Cool. Add cheese, eggs and onions.
Blend cream cheese and Ranch dip. Stir in bell peppers. Drain and dry olives and chilies. Add to mixture. Chill an hour. Using a spatula, form a football shape on a platter. Chill 4 hours or overnight. Decorate football using vegetables slices and cheese strips. Serve with assorted breads, crackers and vegetables.
Combine sugar, syrup and vinegar. Cook, without stirring, to 300° on a candy thermometer. Remove from heat quickly. Stir in baking soda. Mix well. Place in buttered pan. Cool and break into pieces.
Wash and core tomatoes. Slice in half across the "equator." Set on a baking or broiler pan, cut sides up. Allow 2 small or 1 large half per person. Sprinkle with bread crumbs, Parmesan, oregano, salt and pepper and top each one with a thin pat of butter. Broil at 550° until hot and lightly browned, about 8 to 10 minutes. Watch after 5 minutes, so topping will not burn and blacken.
Spray nonstick 8-inch square pan. Reserve 1/2 cup applesauce. Combine remaining sauce, ginger, sugar and salt in pot. Bring to boil and cook 25 minutes. Stir in lemon juice, gelatin and reserved applesauce. Add coloring. Cook 10 minutes. Pour into prepared pan. Smooth top and cool completely. Cut into 64 squares. Coat with 1/3 cup sugar. Layer jellies between plastic wrap in airtight container and store in refrigerator.
Combine all ingredients, bring to a boil. Reduce to low-medium heat and simmer until vegetables are tender.
Sift together flour, baking powder and salt. Combine milk and salad oil or shortening. Add to dry ingredients, stirring just until flour is moistened. Cook dumplings atop hot stew.
Melt morsels and add other ingredients. Place on foil in teaspoon amounts.
Cook sugar, cocoa, milk and margarine 1 minute (may have to cook longer). Add peanut butter, oatmeal and vanilla. Beat until it begins to thicken. Spoon out on wax paper. Let set until firm.
Melt butter and cream cheese in a frying pan. Add all other ingredients and simmer 5 minutes. Serve warm with crackers.
Heat salad oil until hot. Add celery, peppers and onion; brown lightly. Work fast and add cornstarch and tomato juice slowly until thickened. Add brown sugar and lemon juice; cook 10 minutes. Add shrimp and serve over cooked rice.
Mix all ingredients together using Mountain Dew as the liquid. Bake at 350° for 30 minutes in 3 layers (9-inch pans).
Mix cake according to directions on box. Bake two round layers. Cool. Top with sliced bananas. Spread Cool Whip on top of bananas. Add second layer. Put Cool Whip on top and sides. Top with sliced bananas. Refrigerate.
Line a cooled pastry shell with berries, except for 1 cup. Simmer the 1 cup berries with water for 3 to 4 minutes. Combine cornstarch and sugar and add to cooked berries. Cook until the syrup is clear and thick, stirring constantly. Add lemon juice. Cool slightly and pour mixture over berries in pastry shell. Chill and serve with whipped cream.
Drain beets. Combine sugar, cornstarch and salt in saucepan. Add and stir in vinegar and orange juice. Place over medium heat and cook, stirring constantly, until the mixture comes to a boil and thickens and becomes clear. Stir in beets and butter; heat thoroughly. Yields 4 servings.
Blend together first 3 ingredients. Add eggs and vanilla. Blend and sift into the batter the next 3 ingredients. Blend in oatmeal and chocolate chips. Grease cookie sheets. Bake at 350° for 8 minutes for chewy cookies or 10 to 12 minutes for crunchy cookies.
Melt oleo in 9 x 13-inch casserole dish. Mix flour, sugar and milk together. Batter will be lumpy. Pour over melted oleo. Add peaches and juice. Bake at 350° for 30 to 40 minutes. Any fruit can be used. Good and easy.
Prepare crust and roll out half for bottom crust. Fit in 9 inch pan. Peel, core and slice apples. Arrange in crust. Combine cornstarch, cinnamon, salt, sugar, margarine and Karo syrup. Pour over apples. Roll out pastry for top crust. Cut slits and place over apples. Fold edges under, seal, and flute. Bake in 425° oven 45 minutes or until crust is browned and apples are tender. Remove from oven. Spread topping over top of pie. return to oven for 10 minutes or until topping is bubbly. (Place large pan under pie pan to catch any topping that may run off.) Mix brown sugar, flour, syrup, margarine and nuts and put on top of pie. (Use the Karo Blue Label syrup.)
Prepare cake mix according to package directions, making two 8-inch layers. When completely cool, split both layers.
In a heavy saucepan, cook the sugar until it caramelizes. Pour into a two-quart mold; swirl to cover the bottom and sides (be careful or you will get a bad burn!) Set aside. Preheat oven to 375°. Mix the eggs in a bowl; add condensed milk, milk and vanilla. Pour the mixture into the caramelized pan; cover. Set the pan into a larger pan in the oven; cover and pour hot water into the outer pan to reach two-thirds of the way up on the side of the mold. Bake 1 hour. Remove from the oven; let cool to room temperature. Refrigerate overnight. To serve, run a knife around the edge of the mold; invert the mold onto a plate. Serves eight.
Fry meat and onion; add salt and pepper to taste. Add beans and chili and heat. Put layer of Fritos in baking dish, then meat and beans, then cheese. Repeat. Top with crushed Fritos. Bake at 350° about 20 minutes, or until cheese melts.
Using reserved bacon fat, saute onion and celery in skillet until onions are transparent, but not brown. Add sliced mushrooms; saute 3 minutes longer, stirring constantly. Add sauteed vegetables	to bread crumbs in large mixing bowl. Add oysters, salt, bacon, paprika seasoning and broth; toss well with a fork. Stuffs a 12 to 15 pound turkey
Grease loaf pan. In large bowl, mix 1/4 cup sugar, yeast, salt and 1 cup flour. Heat milk, water and 1/4 cup butter until lukewarm. Add to flour mixture; beat 1 minute. Add 1 cup additional flour and the egg; beat 2 minutes. With spoon, stir in 1 to 1 1/2 cups flour until dough holds shape. Turn out onto floured board. Knead 8 minutes or until smooth and elastic. Cover with waxed paper and towel. Let rest 20 minutes. Punch dough down and roll into 8 x 15-inch pan. Brush with melted butter and sprinkle with 2 tablespoons sugar and cinnamon. Roll up jelly roll fashion. Seal ends; place seam side down in loaf pan. Cover with plastic wrap and refrigerate 2 to 4 hours.
Mix butter, pepper, salt and potatoes. Shape in balls. Roll in flour, sprinkle with nuts and dip in melted butter. Arrange in a shallow pan, and bake for 15 minutes or until brown, 1/4 teaspoon nutmeg may be added.
Set cream cheese out to soften. Combine cream cheese and milk; mix well. Stir in cubed beef, green pepper, onion and seasonings; blend well. Fold in sour cream. Spoon into a 9 x 13-inch pan. When ready to serve, bake at 350° for 20 minutes. Top with chopped pecans that have been sauteed in 6 tablespoons oleo. Serve hot with Wheat Thins.
Rub salt and pepper into the pork butt. Add on the garlic pieces. Wrap very tightly with aluminum foil. Bake in a 350° oven for 3 to 4 hours, until the meat falls apart (palahe). Shred the meat. Add liquid smoke. Add salt, if needed. Add the konbu and let simmer in the oven for about 15 minutes before serving.
Cut the fish lengthwise along the back. Lay flat, skin side down, in a shallow dish. Combine all other ingredients, except oil and flour; pour over the fish. Let stand, covered, in the refrigerator for at least 1 day, turning once or twice. Drain; dry thoroughly with paper towel. Sprinkle all over with flour and fry in hot oil until golden brown on both sides (about 10 minutes).
Beat together half of the evaporated milk, all the butter and all the cake mix. Press half of the dough into the bottom of a greased and floured 9 x 13-inch pan. Bake at 350° for 5 minutes.
Pinch cake into bite-size pieces in large bowl. Chop the candy bars. (Freeze them for 1 hour before chopping to make chopping easier.) Add candy and Cool Whip with the cake and mix well. Place in 9 x 13-inch dish and freeze. Thaw just before you are ready to serve.
Mix ingredients. Spoon over chicken. Bake at 375° for 45 to 50 minutes.
Grease jelly roll pan (approximately 15 x 10 x 1-inch). Line bottom with whole graham crackers. Combine brown sugar and butter in saucepan. Over medium heat, bring to a rolling boil. Stirring, cook for 1 1/2 minutes. Remove from heat. When mixture stops bubbling, stir in nuts. Spoon onto crackers. Bake at 350° for 10 minutes.
Work flour, butter and sugar together with hands. Put 2/3 of mixture into a 9 x 13-inch pan. Spread one pound jar of raspberry preserves over mixture. Sprinkle remaining crumbs on top. Bake at 350° for 20 to 25 minutes or until slightly brown.
Mix all ingredients together in a large container or glass jar. Keeps well, but recipe can be easily halved.
Mix all ingredients thoroughly. Bake in greased pans for 30 to 35 minutes at 350° until tests done.
Combine in blender and cover. Blend 30 to 45 seconds. Serve immediately.
Mix all ingredients together except for the grated cheese into a large casserole dish. Sprinkle cheese on top. Bake at 350° for about 45 minutes or until consistency desired. I usually bake it around 50 to 55 minutes.
Heat butter in a 10-inch saute pan with ovenproof handle. Add potatoes that have been soaked in cold water 15 minutes and dried. Add onion, salt and pepper. Cover and simmer about 15 minutes, until potatoes are almost tender. Carefully turn the potatoes. Distribute zucchini slices over potatoes and re-cover the pan.