HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar and eggs. Mix dry ingredients. Add alternately with oil and zucchini. Add vanilla, nuts and pineapple. Bake in greased bread pan for 1 hour at 350°.
Mix bread crumbs, ground chuck, eggs, tomato juice, onion, garlic powder, salt and pepper. Roll into balls. Brown in oil and place on cookie sheet. Freeze. Then wrap in foil and keep frozen until ready to use.
Stir Cool Whip and instant pudding (as it comes from the package), drained pineapple, cottage cheese and nuts. Cool. Serve. Delicious.
Mix all ingredients and pour into 2 greased loaf pans and bake at 325° for 50 minutes to 1 hour. Cool for 10 minutes.
Dissolve Jell-O in boiling water. Add tuna, lemon juice, a little salt, hard-boiled eggs, celery, mayonnaise and as many stuffed olives as you like. Put in 8-inch square pan or fish mold.
Mix first 6 ingredients. Add milk, cream and melted butter. Pour into pastry-lined pie plate. Bake in hot oven for 45 minutes. Cool and serve with whipped cream. Makes 2 (9-inch) pies.
Preheat oven to 400°. Scald the cream and milk with the vanilla bean; infuse for 10 minutes. Beat egg yolks with 2 teaspoons sugar until slightly thickened. Stir in hot cream and milk mixture. (If you do not use a vanilla bean, add 1/2 teaspoon vanilla extract.) Strain mixture into 6 (4-ounce) ramekins. Set ramekins in a cold water bath and bake until skin forms (approximately 15 to 18 minutes). The custard underneath will remain liquid. Chill for 4 hours.
Preheat oven to 400°. In a skillet, mix chili and corn. Cook to boiling. Mix cornbread with egg and milk (make thinner than regular cornbread). Spoon over chili and corn. Bake until brown; don't overcook. If 1 can of chili is used, only use 1/2 package of cornbread mix.
Cook slowly to 248° or a hard ball forms in cold water when a drop is added. Pour caramel mixture into well-greased 8 x 8-inch pan. Let cool until set. Remove from pan and cut into squares. Wrap pieces in wax paper.
Combine sugar, milk, cocoa and oleo. Bring to a boil and boil 1 minute. Add rest of ingredients and mix. Drop by spoon onto greased wax paper.
Mix the German chocolate cake mix with the evaporated milk and butter. Pour 1/2 of this batter into a 13 x 9-inch lightly greased cake pan. Bake in a preheated 350° oven for 5 to 6 minutes.
Beat eggs until light; add milk. Mix flour with sugar; add to	milk and egg mixture. Stir in coconut and vanilla. Pour into 2 unbaked 9-inch crusts. Dot with butter. Bake at 400° for 35 to 40 minutes.
Melt caramels in cream; stir in pecans. Drop in small patties on wax paper. Let set until firm. Melt candy bar with paraffin wax. Dip patties in melted chocolate.
Dissolve yeast in 1/2 cup warm water, then feed with 1 cup warm water, sugar and potato flakes. Let mixture stand all day, loosely covered, then refrigerate 2 to 5 days. Take it out, feed it again with 1 cup warm water, 3/4 cup sugar and 3 tablespoons potato flakes. Again, let it set out all day or overnight, 8 to 12 hours, loosely covered. Now you are ready to pour off 1 cup Starter to make bread. Store the rest in the refrigerator, feeding every 3 to 5 days.
Put chopped apples in a large bowl. Add sugar, flour, egg yolk, vanilla, lemon juice and pecans. Mix until well until blended. Add egg white stir, pour mixture into unbaked pie shell. Bake at 350° for 35 to 45 minutes or until apples are tender and brown. Take from oven and let cool before serving.
Mix jello with water (reserve 1/4 cup aside); do not add sugar. Add other ingredients and chill.
Dissolve yeast in warm water. Add sugar, salt, shortening and 2 cups flour. Blend well. Add flour to make a soft dough. Knead well. Let rise until doubled in size. Make into rolls. Place in greased pans and let rise until doubled again. Bake at 400° for 20-25 minutes. Makes 24 to 30 rolls.
Combine all ingredients in a sauce pan and stir well. Bring to a boil and cook 10 minutes or until mixture is reduced to 2 1/4 cups. Remove from heat, stir and strain. Refrigerate. May be served over fresh fruit or in tea.
Mix lemonade and milk. Fold in Cool Whip. Pour into crust. Chill several hours. (You can serve it with fruit on top if you want.)
Combine cake mix, pudding mix, eggs, water, oil and extract in large mixer bowl. Blend, then beat at medium speed of electric mixer for 2 minutes. Measure 1 1/2 cups batter; stir in chocolate syrup. Spoon batters alternately into a greased and floured 10-inch tube pan. Zigzag spatula through batter to marbleize. Bake at 350° for 50 minutes. Cool 15 minutes; remove from pan and finish cooling on rack. Sprinkle with confectioners sugar if desired.
Beat eggs and baking powder. Add sugar very slowly. Beat until very stiff. Crush graham crackers. Add them (by folding) to egg mixture. Add vanilla; spread in heavily buttered pie pan.
Lightly toast baguette slices in the oven. Lay a wide strip of roasted red bell pepper on each slice and place a square of sliced provolone cheese on the pepper. Fold the pepper over the cheese and drizzle with Tomato-Basil sauce. Place under the broiler until cheese is bubbly (but watch them carefully and don't let them burn).
Preheat oven to 325°. Put pecans and sugar into processor and process until finely chopped. Add cookies or crumbs and melted butter; blend well to create mixture for crust. Press into bottom and up approximately 1-inch of 10-inch spring mold pan to form crust. Bake 10 minutes.
In skillet brown chicken in oil, pour off fat. Add remaining ingredients. Cover, cook over low heat for 45 minutes or until done. Stir occasionally. Serves 4.
Combine flour, butter and nuts. Press into an ungreased 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. Let cool.
Beat together butter, sugar and egg. Sift together the flour and baking powder. Add the flour mixture alternately with milk to the butter mixture. Bake in greased muffin pans at 400° for 20 minutes.
Use a 2-quart pan. Boil sugar, cream and butter. Cook to 238° (soft ball). Remove from heat and add vanilla and cinnamon. Stir until mixture begins to thicken. Add nuts and stir until well coated. Turn onto wax paper or foil or greased cookie sheet. Separate and cool.
Mix potatoes, eggs, sugar and flour. Pour on prepared cookie sheet (floured and greased). Bake at 350° for 20 minutes.
Stir cream cheese and brown sugar until smooth. Add chopped nuts and mix until blended. Serve with sliced apples (or pears).
Combine sugar, milk and butter in a large heavy sauce pan. Heat to boiling. Stir constantly about 5 minutes over medium heat until mixture reaches softball stage - 238°. Remove from heat. Add remaining ingredients. Stir vigorously until well blended. Pour into greased 13x9x2-inch pan. Cool. Makes about 3 pounds fudge.
Grease pan with unmelted margarine. Mix popcorn, candy and nuts. In saucepan, mix oil, melted margarine and marshmallows. Cook over low heat until marshmallows are melted. Pour over popcorn mixture; mix well. Press into pan. Cover and chill. Cut into squares when ready to serve.
Shake biscuits in a sack with 3/4 cup sugar and 2 teaspoons cinnamon. Drop loosely in a greased Bundt pan. Melt 1 stick oleo; mix in 1 cup sugar and 1 teaspoon cinnamon. Pour over biscuits. Bake at 350° for 30 minutes.
Mix flours, cornmeal, raisins, baking soda and salt. Stir in buttermilk, molasses and oil until smooth. Spoon into 3 greased 1-pound coffee cans. Cover with greased lid or foil with string. Place on rack in large kettle. Add boiling water to come halfway up sides of molds, cover and simmer for 3 hours. Remove from kettle and cool on rack for 10 minutes. Invert and serve warm. Each loaf makes 4 to 6 servings.
In a large bowl, combine first 3 ingredients, set aside. In another bowl whisk together egg and milk. Slice chicken into 12 strips. Dip chicken pieces into the egg mixture, then into the flour mixture. Repeat dipping process, so that chicken pieces are well coated. Place chicken pieces on a plate and chill for 15 minutes. Meanwhile, in a deep fryer or deep frying pan, heat oil. Add chicken strips and cook until browned on all sides. Drain chicken on paper towels. Combine hot sauce and margarine. Combine the chicken pieces and the hot sauce mixture in a large container with a lid. Shake gently to coat each piece of chicken with sauce. Serve chicken wings with celery and dressing.
Mix corn oil and spices. Pour mixture over crackers and mix well. Seal for 4 to 5 hours or overnight. Great for party snack.
Mix warm water, yeast and sugar; let set 15 minutes. Add butter or Crisco, eggs, salt and flours. Let rise. Roll and cut. Let rise again and fry.
Heat tomatoes and butter in saucepan over moderate heat until butter melts. Mix in crumbs, sugar, salt and pepper. Spoon into a 9 x 9 x 2-inch baking dish. Sprinkle allspice over top; bake, uncovered, at 400° for 40 to 45 minutes, until mixture is "set" in middle and lightly browned.
Roll biscuits out flat. Lay apple wedge on biscuit. Sprinkle with cinnamon. Fold over apple wedge and place in baking dish. Heat margarine, Sprite and sugar. Pour liquid mixture over biscuits. Bake at 350° for 20 to 25 minutes or until done.
Peel potatoes and cut into very small pieces. Cook in boiling water for 4 minutes or until tender. Drain and let cool. Combine 1/4 cup butter, onion, salt, pepper, sour cream, soup and cheese in a large bowl. Gently stir in potatoes. Spoon into a lightly greased 9 x 13-inch pan.
Grease cookie sheets. In a small pan bring raisins and water to boil. Drain, reserving 1/4 cup liquid; set aside. In a large bowl beat brown sugar, 1/2 cup shortening and margarine until fluffy. Add eggs and egg yolk; beat well. In another bowl combine flour, baking soda, salt, cinnamon and cloves; blend well. Add this flour mixture and reserved liquid to sugar mixture; mix well. Stir in oats and raisins. Drop by heaping tablespoonfuls 3 inches apart onto cookie sheets. Bake at 350° for 13 to 18 minutes or until golden brown. Cool 2 minutes. Remove from pan and cool completely.
Peel, core and slice apples. Place in a buttered baking dish (9 x 13-inches). If apples are dry, add 1/4 cup water. Cut together the sugar, Bisquick, margarine and cinnamon, using a pastry blender or a fork, until mixture is crumbly. Then spread evenly over the apples and press mixture down, to pack closely over apples. Bake at 375° for 45 minutes. Serve warm, topped with whipped cream or lemon sauce.
Combine first 7 ingredients. Prepare biscuit dough and roll in oblong shape about 1/4-inch thick and spread on salmon and seal edges. Place on greased angel cake tin; join ends of salmon roll to make circle. Bake at 400° for 20 to 30 minutes. Heat remaining tin of soup, mixed with 1/4 cup milk, and serve over ring.
Lightly oil a 9-inch tart pan. In a blender, process cookies and butter until the mixture is crumbly. Press mixture onto bottom and sides of a tart pan, then refrigerate. Preheat oven to 325°.
Brown meat and drain. Mix together with rest of ingredients in an 8-quart boiler. Cook on medium until done. Add water to thin, if needed.
Brown onion, garlic and ground beef in oil. Stir in salt, pepper, herbs, celery, m.s.g. and gravy. Cook over low heat about 15 to 30 minutes. Thicken with 2 tablespoons cornstarch or flour in small amount of water. Cook lasagna according to package directions. Spread small amount of gravy on bottom of a 9 x 13-inch baking dish. Place layer of 1/2 cooked noodles, 1/2 grated Mozzarella cheese, all of cottage cheese and 1/2 of Parmesan cheese. Cover with 1/2 remaining gravy, rest of lasagna noodles and Mozzarella cheese. Top with rest of gravy and grated Parmesan cheese. Bake at 350° for 35 minutes.
In mixing bowl, cream shortening and 1/2 cup sugar. Add egg and mix well. Combine 2 cups flour, baking powder and salt. Add to creamed mixture alternately with the milk. Spread into greased 9-inch square baking pan. Toss blueberries with lemon juice. Sprinkle over batter. In small bowl combine cinnamon, remaining sugar and flour and cut in butter until mixture is size of peas. Sprinkle over blueberries. Bake at 350° for 60 to 65 minutes.
Soak zucchini in cold water and lime overnight. The next morning, drain and rinse thoroughly in clear, cold water. In large kettle, bring vinegar and sugar to a boil. Add the zucchini, cinnamon, cloves and food coloring. Boil until the zucchini is clear (about 50 minutes). Pack in sterilized jars. Seal and keep jars in hot water for 30 minutes.
Cut and fry bacon; when halfway cooked, add potatoes. Cover, stirring often, until potatoes are done. Put bread in eggs to soak while potatoes cook. Then add to pan until eggs are done. Bacon, potatoes, eggs and bread in a pan.
Separate rolls while cold; let warm to room temperature, then press them into the bottom and sides of a 9 x 13-inch pan. Brown beef; add onion and simmer until tender. Add paprika, salt and pepper. Let sour cream warm to room temperature. Add sour cream and mushrooms to beef mixture; mix well. Spread into pan. Place slices of cheese on top of mixture. Bake at 375° for 15 to 20 minutes or until bubbly.
Mix first 3 ingredients together and bring to a boil. Pour this over cherry jello. Mix remaining ingredients together, then add to jello mixture. Refrigerate overnight.
Mix together shortening and sugar. Add eggs. Beat well. Sift dry ingredients and alternate with bananas to shortening mixture. Add nuts.
In a large saucepan, melt margarine. Add onion, carrot and green pepper. Cook until onion is tender (not brown). Add beef; cook until meat is crumbly. Stir in tomato juice. Add potatoes and seasonings. Cook over low heat until vegetables are tender (25 to 30 minutes). Combine flour with 1 cup milk (add milk to flour a little at a time and stir until free of lumps). Stir into soup mixture. Add rest of milk and heat; stir frequently. Do not let boil.
Cream butter; gradually add sugar, beating at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine buttermilk and soda; add to sugar mixture, mixing well. Sift flour and ginger together. Add flour mixture to sugar mixture, mixing well. Pour batter into a greased and floured 13 x 9 x 2-inch baking pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. If desired, serve gingerbread dusted with powdered sugar or topped with a dollop of whipped cream.
Peel and slice apples into 9 x 11-inch baking dish which has been greased. Sprinkle cinnamon on top of apples to taste. Melt butter into small saucepan. Add sugar. Remove from heat. Cut slices of bread into 4 long rectangles. Cover the apples with bread pieces. Pour on sugar/butter mixture. Bake in 350° oven until brown on top (20 to 25 minutes).
Brown ground beef and drain excess fat; boil noodles rinse and drain; in a bowl combine ground beef, noodles, and spaghetti sauce. Spray 13x9 pan with non-stick product. Put a layer of noodle mixture in pan and top with 1/2 of mozzarella cheese, repeat noodle layer and top with other 1/2 of cheese. Bake at 375° for approx 30 minutes or until cheese on top is golden brown. LET STAND FOR 10 MINS AND SERVE.
Grate or shred and mix together the first 4 ingredients. In a medium saucepan, bring to a boil the remaining ingredients. Mix sauce over shredded mixture and refrigerate for at least 4 hours before serving. Will keep for several days in the refrigerator.
Cook broccoli and rice. Melt butter in skillet. Saute onion in butter. Add Cheez Whiz and soup. Cook until creamy. Add rice and broccoli. Put in casserole dish. Bake in oven on 350° until bubbly, about 15 minutes.
Add enough water to evaporated milk to make 2 cups. Beat in eggs. Combine brown sugar and flour. Cut in margarine until mixture is like coarse crumbs. Add milk mixture to brown sugar mixture. Beat until well blended. Pour into pastry shell. Bake at 400° until knife inserted halfway between center and edge comes out clean, about 30 minutes. Cool.
Mix mushrooms, peppers and sauce over medium-low heat. Place chicken in deep dish and pour warm sauce over chicken. Cook at 325° for one hour or until fully cooked.
Melt chocolate and butter. Sift together flour, cornstarch and salt. In bowl pour boiling water over sugar. Add chocolate mix and buttermilk which has had soda added to it. Add flour, eggs and vanilla. Stir just until blended and pour quickly (the batter will look soupy). Bake at 350° for 35 minutes.
Mix all ingredients together except the onion rings. Spread in casserole dish. Lay onion rings on top and bake at 350° for about 25 minutes.
Combine eggs, oil and sugars. Add vanilla, baking powder, baking soda, cinnamon, cloves, nutmeg and salt. Mix well. Add lemon juice. Mix. Add flour and mix. Add zucchini, nuts and raisins. Beat for 2 minutes. Grease and sugar two 9 x 5 x 3-inch loaf pans. Pour batter evenly into both pans. Bake at 350° for 1 hour.
Beat eggs and sugar. Add vanilla and milk. Stir in flour, baking powder and salt. Mix well. Drop by teaspoons into deep fat and fry.
Coat roast with flour	and seasonings. Brown in oil. Combine soup, water and gravy base and pour over roast. Cover and simmer 1 hour and 45 minutes, stirring soup mix occasionally. Add carrots, onion	and pepper. Bake another 45 minutes.
Lightly grease a 10-inch tube pan. Line bottom and sides with heavy brown paper. In a large bowl, combine raisins, currants, dates, candied peel, nuts, candied cherries, apples and orange. Sift 1/4 cup flour over mixture. Mix well. Sift remaining flour with baking powder and spices. Preheat oven to 275°. Beat butter with brown sugar until light and fluffy. Beat in eggs, then molasses. With wooden spoon, stir fruit-nut mix into egg mix. Add flour mixture, combining well. Turn into prepared pan. Press batter with spatula to spread evenly. Bake 2 1/2 hours or until cakes tester inserted in center comes out clean. Cool in pan on wire rack. Remove from pan. Peel off paper. Wrap in foil; store in refrigerator or airtight tin at least 2 weeks. Makes one 6 pound cake.
In a large Dutch oven, brown ground beef, stirring slightly to break up large pieces. Drain off excess fat. Add water, undrained tomatoes, onions, carrots, celery, barley, catsup, bouillon, salt, basil and bay leaf. Bring to boiling. Reduce heat and simmer, covered, for 1 hour or until vegetables are tender. Season to taste with salt and pepper. Remove bay leaf.
Mix all ingredients and pour into a greased and floured 9 x 13-inch pan. Bake in preheated 350° oven for 45 to 50 minutes.
Melt butter in skillet; add onion and celery. Cook some; then add oysters and rest of ingredients, except bread cubes or crumbs. Cook about 15 minutes. Add to bread. Mix well. Use as stuffing for turkey. Makes about 10 cups.
Saute ground beef and drain. Add remaining ingredients and cook until onion is soft and mix is thickened. Put in a prebaked pie shell. Top with mashed potatoes. Dot with butter. Bake at 350° until heated through and potatoes are lightly brown.
Preheat oven to 375°. Beat margarine and sugar until creamy. Beat in egg and vanilla. Add flour, baking soda, salt and spices. Mix well. Stir in oats. Drop by tablespoonfuls on ungreased cookie sheet. Bake 8 to 9 minutes. Cool 1 minute on cookie sheet; remove to wire rack.
Cream butter with sugar. Add flour, gradually beating well after each addition. Add nuts and vanilla. Mix well. Shape into balls and place on ungreased cookie sheet. Bake at 325° for 15 to 18 minutes. Roll in powdered sugar while still warm from oven.
Cook squash; drain. Cook onion and celery until celery is tender. Mix zucchini, onion, celery, tomatoes, cheese and salt. Add cream of chicken soup. Pour into casserole dish. Bake at 350° for about 25 minutes. Put four slices of cheese on top. Return to oven long enough for cheese to melt.
Beat together egg, oil and applesauce. Add flour, baking soda, baking powder and spices; beat well. Stir in raisins. Spoon batter into oiled and floured muffin wells. Bake at 375° for 20 to 25 minutes or until firm to touch and browned. Delicious topped with cream cheese.
Combine flour, sugar and salt in the top of a double boiler. Add lemon juice, water and egg. Place over rapidly boiling water and cook for 10 minutes or until thickened, stirring constantly. Add butter and lemon rind; cool. Use as a filling between cake layers or in a jelly roll. Sprinkle top with confectioners sugar.
Brown meat. Add garlic, onion, tomato paste, tomato sauce and water. Add vinegar and sugar. Cook spaghetti separately. Combine and sprinkle with Parmesan cheese.
Cook and drain meat; add onion and brown. Add tomato sauce, soup, chili powder, salt and pepper. Pour in a 9 x 13-inch casserole dish. Layer peas, cooked spaghetti and cheese slices. Add crumbled crackers to melted oleo and spread on top of casserole. Bake at 350° until browned.
Beat eggs slightly. Add milk. Mix sugar, flour and rhubarb. Pour into pie crust and dot with butter. Bake 50 to 60 minutes at 400°.
Mix well and pour into 2-quart baking dish. Bake 35 to 45 minutes at 300°.
Mix. Cool slightly and pour over batter in pan. Bake in a 350° oven for 35 to 40 minutes.
Put in blender and blend for 3 minutes. Let sit for 5 minutes. Pour into greased pie plate. Bake 40 minutes at 400°.
Cut broccoli into small flowerets and wash thoroughly. Combine broccoli, onion, and next 3 ingredients in a large bowl. Combine mayonnaise and remaining ingredients. Add to the broccoli mixture, stirring until well coated. Cover and chill. Yields 5 cups.
Cook squash until tender and water evaporates. Measure out 2 cups. Mix all ingredients and pour into two unbaked pie shells. Bake at 400° for about 45 minutes.
Combine in 1 1/2-quart or 9 x 13-inch casserole dish, except corn flakes. Mix corn flakes with butter and sprinkle on top of casserole. Bake, uncovered, for 25 minutes at 350°. Serves 8.
Combine first three ingredients and boil ten minutes. Cool and add vinegar. Mix remaining ingredients and cover with vinegar mixture. Cover tightly and refrigerate.
Sift together the dry ingredients, then mix in the bacon drippings and water. Heat the oil in a large, heavy skillet until a drop of water sizzles. Drop the batter from teaspoon, flatten into cakes and cook 3 to 5 minutes on a side or until well browned. Serve hot or cold. Makes 6 servings.
Mix cake according to package directions. Reserve 1 cup of prepared batter. Bake 2 layers in prepared pans. With reserved batter, add sugar, milk and rind and juice. Cook over very low heat until thick, stirring constantly. Add milk if custard is too thick. Spread between layers.
Beat egg. Add salt, sugar, milk and vanilla. Pour into shallow dish and dip bread into mixture letting the bread absorb as much egg mixture as possible. Arrange slices in greased pan and place in hot oven (400°) until dry and brown. Serve with butter and honey.
Mix and brown meatballs in 1 tablespoon vegetable oil; simmer 10 minutes and drain fat.
You get all the dough from the box and pour it into a bowl. You get 2 eggs. You get some milk that goes to the top of one glass. Then you mix it and pour it into a round kind of pan. Then you put in the oven at 30°. Two hours are good. When it comes out, you put on sprinkles and 2 scoops of whipped cream (like a sand castle). Then you put in about 5 candles. Then you eat!
Drain fruit. Save 1 cup pineapple juice. Mix pineapple juice with the instant pudding. Pour over fruit. Chill.
Whip eggs until thoroughly blended; cut bread into cubes (can also cut off crust). Cream butter and sugar until smooth. Add eggs, bread and pineapple. Mix well. Pour mixture into buttered baking dish. Bake at 350° for 20 to 25 minutes.
Heat 1 teaspoon oil in small nonstick skillet over medium heat. Add onion and garlic and saute for 3 to 4 minutes, or until crisp-tender, stirring occasionally. Add tomatoes, salt, sugar, nutmeg and pepper. Cook over medium heat for 5 minutes, or until saucy and thickened, stirring frequently. Stir in basil and 1 1/2 teaspoons Parmesan cheese. Cover and remove from heat; reserve.
Mix all except chicken and pour into an 8 x 10-inch or 9 x 9-inch pan. Arrange raw chicken pieces on rice mixture. Sprinkle package of onion soup mix over chicken. Cover with aluminum foil. Bake at 350° for 1 1/2 hours.
Mix the flour, butter and 1 cup of nuts with a fork and press into bottom of a 9 x 13-inch dish. Bake at 350° for 20 minutes. Let cool.