HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix dry ingredients. Add buttermilk and oil. Add eggs, cheese, jalapenos, onion and corn; mix well. Pour into greased 13 x 9-inch baking pan. Bake for 45 minutes at 400°. Cool 30 minutes before cutting. Cornbread will be heavier than regular cornbread.
Mix eggs and milk together (beat). Add to dry ingredients in saucepan. Stir and cook over medium heat, stirring constantly, until thickened. Then add oleo and vanilla. Stir until blended. Pour into baked 9-inch pie crust. Cool; serve with Cool Whip.
In large bowl, cream shortening, sugar, salt and vanilla. Add eggs and beat until light and creamy. Add flour and buttermilk. Beat 2 minutes more. In small bowl, mix cocoa, soda and hot water. Add to rest of batter. Put in 3 (8-inch) pans or 1 (9 x 13-inch) pan. Bake at 350° for about 40 minutes. Fill with Sour Cream Filling and frost with Glossy Chocolate Frosting.
Combine all ingredients and mix well. Shape into a loaf in baking dish. Spread ketchup on top of loaf. Bake at 350° about 1 hour.
Place cake mix, butter (melted) and 1/3 cup evaporated milk in large bowl. Beat at high speed until well mixed. Place 1/2 the chocolate cake mix in greased 9 x 13-inch pan and press well into bottom. Bake at 350° for 6 minutes and cool.
Dissolve jello	in water. Cool and add cottage cheese, mayo and pineapple with juice and lemon juice.	Whip milk and add last.
Mix all together, except jello. Sprinkle the jello over and fold into salad.
Mix squash, onion and salt and leave overnight in refrigerator. In the morning, rinse and drain well. Put in a large pan with peppers, vinegar, sugar, mustard, celery seed and turmeric. Cook until tender, then add cornstarch dissolved in water. Add to mixture and boil 5 minutes. Pour in sterilized jars and seal.
Preheat oven to 300°. Combine crumbs, sugar and margarine. Press equal portions onto bottom of 24 lightly greased or paper cup lined muffin cups. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Spoon equal amount of mixture (about 3 tablespoons) into cups. Bake 20 minutes or until set. Cool. Chill. Top with filling. Refrigerate.
Lightly oil a nonstick pan (skillet) and beat on medium heat. Lightly beat together egg whites and applesauce by hand. Soak each slice of bread on both sides. Brown bread in nonstick skillet on both sides. Top each slice with 1 teaspoon strawberry jam. One gm. fat per serving.
Sift flour and salt together. Add shortening. Mix with hands until shortening is coated. Add water, distributing evenly. Use just enough water so particles stick together. Divide into two balls. Sprinkle flour on board. Roll into crust. Add fruit. Bake at 425° for 30 to 40 minutes.
Cream butter. Gradually add sugar, creaming until light and fluffy, about 10 minutes on medium speed on the mixer. Add flavoring. Stir flour with baking powder and salt. Add eggs, one at a time, to creamed mixture beating well after each addition. Add flour mixture alternately with milk, beating after each addition until smooth. Pour into 3 layer cake pans. Bake at 350° for 25 to 30 minutes. Cool in pan for 10 minutes. Turn out. Cool on rack. Frost with Pineapple Cake Icing.
Drain the pineapple, saving juice to pour over cake layers. Mix margarine, flour, sugar and egg in saucepan. Cook over low heat. Add pineapple and cook until thick. Cool for 5 minutes before icing cake.
In a large heavy saucepan or skillet, stir sugar, corn syrup and 2 cups of water over medium heat until sugar is dissolved. Continue cooking without stirring until 238° on candy thermometer, about 15 minutes. Add nuts. Continue cooking until syrup turns golden to 300°, about 20 minutes. Add butter and soda. Stir until well blended. Pour on lightly greased cookie sheet. Cool and break in pieces. Store in airtight container. Makes about 3 1/2 pounds.
*Note: Ten 1-pound cans of whole cranberries or 10 (1-pound) bags of frozen may be used in any combination to taste.
Preheat oven to 350°. Boil chicken breasts, then shred. Blend together soup, mayonnaise and curry. In a 13 x 9 x 2-inch casserole, layer first with broccoli and shredded chicken. Top with soup mixture, then layer with Cheddar cheese. In small pan, melt butter and add bread crumbs. Sprinkle crumbs over top. Bake at 350° for 30 to 45 minutes or until completely heated.
Dissolve 1 teaspoon sugar in warm water. Sprinkle in yeast. Let stand 10 minutes; then stir well. Combine milk, 1/4 cup sugar, shortening and salt in saucepan. Heat until lukewarm and shortening is melted. Stir well. Add to yeast mixture. Add 2 3/4 cups flour and beat vigorously with a wooden spoon or electric mixer until smooth (about 3 minutes). Gradually stir in remaining 1 cup flour. Batter will be soft. Cover with a tea towel. Let rise in a warm place (75° to 85°) until double, about 1 hour. Stir down dough and let stand 10 minutes. Fill greased muffin cups 1/2 full. Let rise until doubled, 30 to 45 minutes. Bake at 375° for 20 to 25 minutes or until golden brown. Turn out of pans immediately. Makes about 18 rolls.
Sprinkle both sides of steak with above seasoning. Place on hot grill for about 5-6 minutes on each side or until desired degree of doneness. Slice steak diagonally across grain into thin slices. Serve with baked potato and grilled veggies.
Make a rich biscuit dough, pinching off enough to roll out a thin round about the size of a saucer. In the middle of this rounded dough put about 2. Tbsp butter, 2 tsp. sugar and sprinkle cannamon and nutmeg and roll over. Make as many of these needed to fill a large baking pan. Pour the rolls a mixture of 1 1/2 c. milk and 1/2 c. sugar. Sprinkle with cinnamon and bake at 350 degrees until done and brown. Mix the sauce.
Place ribs in a pan. Place remaining ingredients on top. Cook in slow oven about 2 hours at 350°.
Drain beans. Place onion, green pepper and celery in blender and blend well. Mix sugar, oil, vinegar, salt, pepper and celery seed in saucepan and bring to a boil. Combine all and let stand 24 hours. Will freeze well.
Add hot water to jello. While jello is still hot, add cranberry sauce; let cool for about 20 minutes. Add nuts, pineapple and celery. Chill until firm.
In a 1 1/2-quart casserole, stir sugar and syrup. Microwave on High for 4 minutes. Stir in peanuts; microwave on High 3 to 5 minutes until lightly brown. Add butter and vanilla to syrup blending well. Microwave on High for 2 minutes more. Peanuts will be lightly browned and syrup very hot. Add soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie sheet. Cool 1/2 hour. When cool, break pieces and stove in a tight container. (If raw peanuts are used, add 1/8 teaspoon salt to sugar and syrup mixture, before microwaving.
Combine chicken with water to cover in large saucepan. Cook until chicken is very tender. Drain and reserve 3 to 4 cups of chicken stock. Chop chicken, discarding bones and skin.
Combine corn mix, corn, egg and milk and put in a long baking dish. Dice onion and saute in margarine. Combine onion and margarine, sour cream, salt, dill seed and 1/4 cup cheese. Mix and put on top of mixture in baking dish like frosting. Pour rest of cheese on top of casserole. Bake at 375° for 25 to 30 minutes.
Mix Kool-Aid as directed. Pour into a large container and add pineapple juice. Mix well. This is better if made the day before and let stand in the refrigerator overnight. I freeze some of the mixture in small bowls or ice trays to use in the punch bowl.
Scrub potatoes; rinse. Boil in jackets; let cool. Peel and cut into 1/4-inch slices. Cook bacon in hot pan until crisp. Add onion; stir and cook until transparent. Add vinegar, stock or bouillon and seasonings. Stir and let come to a boil. Stir in egg; remove from heat and pour over potatoes. Serves 2 to 4.
Cook rice as normal. Saute onions and cook shrimp in oil for about 5 minutes, or until shrimp is pink. Add eggs; stir constantly until mixed. Add soy sauce, rice and mushrooms. Slowly add water; simmer.
Pour 1/2 cup melted oleo over thawed potatoes; mix other ingredients except the corn flakes and remaining oleo. Mix with potatoes thoroughly. Pour into a 13 x 9-inch greased baking dish. Mix the remaining oleo with the crushed corn flakes and spread over the top of the potatoes. This dish may be fixed in the morning and refrigerated. Bake at 300° for 1 1/2 hours. Serves 8.
Preheat oven to 325°. Combine the flour with baking powder, salt and mace and sift together 2 times. Cream butter in a bowl until light and fluffy. Add the sugar slowly and beat until mixture resembles whipped cream. Add the eggs, one at a time, beating well after each addition. Stir in half the flour mixture, then add flavorings and remaining flour mixture.
Mix margarine, flour and nuts. Pat into a 9 x 12-inch pan. Bake at 325° for 15 minutes (let cool). Blend cream cheese, powdered sugar and Cool Whip; spread on cooled crust. Mix 2 small packages instant pudding with 3 cups milk. Pour onto top of last layer. Slice bananas onto top of pudding layer. Next, add remaining Cool Whip. Sprinkle with chopped nuts (1/4 cup).
Combine all the ingredients, except green peppers and onions and place in a skillet and simmer for 1 hour. Next add green peppers and onions. Cook for 5 more minutes.
Mix all ingredients and pour into unbaked pie shell. Bake at 325° for 35 minutes or until set.
Mix all ingredients, except eggs. Add one egg at a time. Bake for 45 minutes at 350°. Use tube pan. Top with 1 cup confectioners sugar mixed with lemon juice.
Mix and put in jar. Refrigerate. This makes a large amount but will keep for a long time.
Saute onion and garlic in shortening. Add seasonings and chicken. Saute about 10 minutes. Add water (2 cups) and simmer until chicken is tender. Remove chicken. Add sour cream to liquid. Simmer 10 minutes. Mix flour and remaining water as for thickening gravy. Add to liquid. Add dumplings. Arrange chicken on top. Heat thoroughly and serve. Serves 4.
In a bowl, blend together the cream cheese, eggs, flour and sugar. Add the pumpkin, heavy cream (unwhipped), vanilla and pie spice. Pour into a graham cracker crust. Bake for 15 minutes at 425°. Without opening the oven, turn the oven temperature to 275° and bake the cheese cake for an additional hour. Cool in oven for 2 to 3 hours without opening the oven. Refrigerate. (The restaurant serves 12 portions from this recipe, but it can make 16 servings.) Enjoy!
Preheat oven to 400°. Dissolve yeast in water. Sift flour into bowl with other dry ingredients. Cut in shortening until mixture resembles coarse corn meal. Lightly beat egg and add with buttermilk to flour mixture. Stir until all flour is dampened, then turn out onto lightly floured board or countertop. Knead 5 to 10 turns (the less kneading the better). Roll out to desired thickness (3/4-inch is good) and cut into biscuits with floured cutter. Place in ungreased baking pans or cookie sheet and bake at 400° for 12 to 15 minutes or until golden brown. Serve hot.
Beat eggs, sugar and margarine first; then the rest of ingredients. Pour in raw crusts and cook at 350° or until done. (When a knife blade comes out clean when stuck in center of pie.) Makes 2 pies.
Mix all ingredients together in mixing bowl. Pour into greased casserole dish. Bake 30 minutes at 350°.
Mix together all ingredients but egg whites and buttered cracker crumbs and fold whites in last. Bake, in buttered casserole, topped with buttered cracker crumbs, for 45 minutes at 350°.
Beat eggs and sour cream together. Pour into a greased 9 x 9-inch pan and bake at 350° until firm (about 10 minutes). Chop and cook green peppers, onions and sausage until done. Pour picante sauce over eggs, then add green pepper-sausage mixture. Grate cheeses over eggs. Put back into oven until cheeses are melted.
Combine ingredients except nuts. Marinate venison for 2 days in refrigerator, turning frequently. Cook as you would lamb. Cover with nuts for last 15 minutes of cooking.
Cook all together. If you have a little hamburger or stew meat, you can use that as it gives something to chew on. This is real skinny soup. Tastes good, too.
Saute celery and onion in oleo. Gradually blend in half and half. Add well beaten egg yolks, salt, pepper and garlic. Cook 5 minutes, until slightly thickened. Put crab meat in a large bowl; sprinkle with lemon juice. Pour mixture from skillet over crab meat; mix well. Pour into a large casserole sprayed with Pam. Sprinkle grated cheese on top. Bake at 350° for 15 to 20 minutes. Serves 8.
Melt butter and let cool. Stir in sugar and vanilla. Beat in eggs. Stir cocoa and flour together and blend into creamed mixture. Stir in nuts. Press into greased and floured baking dish. Bake at 350° for 30 minutes. Do not overbake.
Cut broccoli into small, bite size pieces. Combine with other ingredients. Stir well. Refrigerate for 3 hours before serving. Serves 3 to 4 people.
Bake graham cracker crust in a 300° oven for 15 minutes. Remove from oven and cool. Separate 3 eggs. Beat yolks. Set aside whites. Add condensed milk and stir. Squeeze limes. Add to mixture and stir. Beat egg whites until stiff. Fold into Key lime mixture. Pour mixture into baked shell. Bake in a slow oven (250°) for 1 hour until set. Bake in a 300° oven for 15 minutes. Remove from oven and cool.
Heat oven to 400°. Spread crackers with catsup. Top with shredded cheese. Place one pepperoni slice on each cracker. Bake 3 to 5 minutes or until cheese melts.
Sprinkle salt, pepper and red pepper over shrimp; set aside. Saute onion and celery in butter in a large skillet until tender. Dissolve cornstarch in water. Add cornstarch, tomato paste and shrimp to vegetables; stir well. Cook 10 minutes over low heat, stirring occasionally. Add green onion and parsley; simmer 5 minutes, stirring often. Spoon over hot rice in individual serving bowls.
Wash lettuce and tear into pieces. Combine garlic, lemon juice, oil, mustard and pepper; shake well. (Chill dressing if desired.) Place lettuce in salad bowl and add croutons and cheese. Pour dressing over lettuce and toss lightly. May sprinkle each serving with additional cheese.
Cut beef into 2-inch cubes; sprinkle with salt and pepper. Brown in oil in large skillet. Mix tomato paste with 1 1/2 cups water, lemon juice, sugar, marjoram, carrot and garlic; pour over beef. Cover. Simmer for 1 hour and 30 minutes to 2 hours, adding water and salt if needed. Cook macaroni according to package directions; drain well. Mix with cheese and parsley. Serve beef mixture over macaroni.
Wash bean sprouts and crisp. Place all ingredients in large casserole dish, layering first, green beans, soup, bean sprouts, mushrooms and cheese, repeat layers. Bake at 400° for 20 minutes. Sprinkle onions on top and bake 10 minutes more.
Mix all ingredients in a pot; heat well, stirring constantly. Pour into 2 unbaked pie shells. Bake at 350° until set.
Cut top off bread and hollow out. Mix other ingredients and put in bread. Wrap in foil and bake 1 hour at 250° or 300°. Use inside of bread for dipping. Also may use large Fritos Chips.
Mix ingredients in order given. Bake in a 350° to 375° oven. Flatten with glass that has been dipped in sugar.
Mix all ingredients well. Use as a marinade. Pour over meat, refrigerating for 1 to 1 1/2 days. May be then broiled in oven, but best cooked on grill.
Mix first 3 ingredients together and pat on bottom of greased pan. Mix powdered sugar, cream cheese and eggs with mixer until no lumps. Pour over crust. Bake at 350° for 30 to 40 minutes or until brown on top. Cut when cool.
Cream butter and powdered sugar and 2 cups flour. Mix with wooden spoon until blended. Pat into 13 x 9-inch pan. Bake 20 minutes. Combine remaining ingredients in blender and blend 20 to 25 minutes. Pour over hot baked crust. Bake 20 to 25 minutes. Sprinkle with powdered sugar. Cool and cut into bars.
Roll pork chops in flour, salt and pepper. Place in a baking dish. Pour soup over chops. Bake at 350° for 1 hour, or until done.
Mix well together. Chill. Serve with celery sticks, carrot sticks, cauliflowerets, broccoli and your favorite snack crackers.
Add the Jell-O to the boiling water and stir until dissolved. Mix 1 cup cold orange juice and ice to make 1 1/4 cups and stir into the gelatin. Refrigerate 30 minutes or until slightly thickened. Remove 1 1/2 cups of the gelatin; stir in drained fruit cocktail. Set aside. Stir 1/2 of Cool Whip into remaining Jell-O with wire whisk until blended. Pour into 9-inch square dish. Refrigerate about 10 minutes until set but not firm. Carefully spoon fruited gelatin over creamy layer in dish. Refrigerate 3 hours or until firm. Cut into squares. Garnish with remaining whipped topping. Yield: 9 servings.
Cream butter and sugar until light and fluffy. Add eggs, flour and vanilla. Mix well. Drop about 1/2 teaspoon onto ungreased cookie sheet. Bake about 10 minutes at 350° until edges are golden brown. Cool good. Keep in airtight container.
Combine first 4 ingredients; set aside. Cream shortening and sugar until light and fluffy; beat eggs and lemon extract. Add flour mixture, mixing well. Stir in oatmeal and pecans. Shape dough into 1-inch balls and place on lightly greased cookie sheets. Bake at 350° for 10 minutes. Yields 5 dozen.
Mix ingredients and pour into 2 loaf pans. Bake at 350° for about 45 minutes.
In shallow oblong pan, melt butter. Put flour, sugar and milk on top of butter. Do Not Stir. Pour peaches over batter and butter. Do Not Stir. Bake at 350° for 35 to 45 minutes or until golden brown.
Steam rice; melt butter in saucepan. Saute onion; add beef and brown, then drain. Season with salt and paprika. Place in greased baking dish 1/3 of rice and 1/2 of meat. Sprinkle over half of celery and pepper. Repeat process. Place last of rice on top. Pour tomato soup over all. Cover and bake at 375° for 1/2 hour. Serves 6.
Prepare mashed potatoes as you normally do or use leftover mashed potatoes. Mix in garlic powder, parsley flakes, onion powder and sour cream. Blend well and spoon into baking dish sprayed with Pam cooking spray. Bake at 350° for 25 minutes. Top with shredded cheese and bake an additional 10 minutes or until cheese is melted. This is great to spice up leftover mashed potatoes!
Bring to boil in pan and let simmer as long as needed to perfume house. May be used more than once.
Beat eggs until foamy. Add sugar and oil and beat. Add remaining ingredients except nuts and mix well. Fold in nuts. Bake in 2 loaf pans 1 hour at 350°.
Grind liver. (I use blender.) Cream butter with salt and egg. Add balance of ingredients; mix into a stiff dough. Form into balls, each the size of a walnut. Test dough by boiling just one dumpling at first to make sure it does not fall apart; if dough is not thick enough to adhere, add more bread crumbs. Simmer dumplings 3 to 5 minutes. Serve with soup.
Combine sugar, milk and butter. Cook 5 minutes. Add vanilla, coconut and nuts.
Cream sugar and shortening. Add molasses; beat in egg. Add milk. Sift together dry ingredients. Stir into molasses mixture. Add vanilla. Knead on lightly floured board; roll out 1/4-inch thick. Cut and place on greased pan. Bake in a 400° oven for 10 to 15 minutes.
Take 1/2 of the jar of cherries and cut into quarters. Place in a one cup measuring cup. Completely fill the cup with boiling water until full. Put in a small bowl and add 1 small package of lemon jello. Mix thoroughly and set aside.
Mix dry ingredients; add eggs, vanilla, oil and zucchini. Add nuts and raisins. Pour into a greased loaf pan. Bake at 350° for 60 to 65 minutes.
Cut the hot dogs the long way, but not all the way through. The hot dog should open and close like a hinge when done. Lay the dogs on a baking sheet with cut surfaces exposed. Line the inside of the hot dogs with mashed potatoes. Cut the cheese into strips and lay them on top of the mashed potatoes. Bake at 350° until cheese is melted and slightly browned.
Beat eggs, milk, salt, mustard and nutmeg. Add parsley, bread, sausage and cheese. Pour into a buttered 9 X 13 casserole. Refrigerate overnight. Bake at 350° for about 45 minutes (325° if using glass pan). Let stand a few minutes before serving. Serves 6-8 generously.
Arrange vegetables over bottom of roasting pan. Rub lamb with salt and pepper. Place on top of vegetables. Pour grapefruit juice mixed with mint over lamb. Bake at 325° for 2 hours, basting every 15 minutes with pan drippings. Serve with strained pan drippings.
In a small mixing bowl, beat the mayonnaise with the buttermilk, lemon juice, parsley and garlic.
Cook potatoes in boiling salted water. Whip the potatoes. Add butter, salt, sugar, vanilla, juice, nutmeg, egg yolks and milk. Blend well. Beat egg whites until stiff and fold into potato mixture. Pour equal amounts into pastry shells and bake 45 minutes at 350° or until toothpick stuck in center comes out clean. If they brown too quickly, put a sheet of tinfoil over the pies during the last few minutes of baking.
Mix pudding as directed on box. Pour pudding into pie crust. Chill in refrigerator for 1/2 hour. Top with whipped cream.
Brown ground beef and drain. Combine remaining ingredients and add to ground beef. Simmer for 20 minutes.
Cut baguettes into 1/4 inch slices diagonally. Lightly brush bread with 2 tablespoons of the olive oil and toast under broiler or over hot coals. Set aside. Combine olives, 6 whole garlic cloves, capers, lemon juice, oil and pepper in a food processor or blender. Process until finely chopped. Spread a thin layer of olive mixture on each piece of bread. Garnish with sliced cherry tomatoes and parsley, if desired. Serves 24.
Spray a long baking dish with Pam. Place cooked chicken (cut up into small pieces) in dish. Mix 1 can of soup with 1 can of chicken broth. Mix Bisquick mix with milk; spread over chicken. Dot with margarine. Bake at 350° for 1 hour.
Slice the Twinkies lengthwise. Line the bottom of a 9 x 13-inch pan with them (filling side up). Dissolve the Jell-O in the cup of boiling water. Add the 7-Up. Add the mixture to the softened ice cream. Mix until smooth. Fold in the well drained pineapple. Pour over the layer of Twinkies. Refrigerate overnight.
Mix the first 9 ingredients and pour in a 9 x 13-inch cake pan. Combine the remaining ingredients and sprinkle on top. Bake at 350° for 45 minutes.
Beat sugar, oil and eggs until well blended. Combine flour, soda and cinnamon; sift into the first mixture. Fold in the fruit and nuts. Pour into two large greased loaf pans or 3 or 4 smaller pans. Bake at 350° for 45 minutes or until done.
Put chicken and Veg-All in casserole dish. Mix soup and broth together and pour over chicken and vegetables. Mix flour, margarine and milk and pour over chicken. Bake at 425° for 30 minutes.
Melt oleo in skillet. Salt and pepper fish. Add fish to pan. Cook 2 minutes on each side. Add cut-up tomatoes, pepper and onions. Add small amount of water. Cover and cook over low heat for 4 minutes or until vegetables are desired tenderness. Serve over rice, if desired.
Mix sour cream and seasonings. Chill. Sprinkle lemon juice over apples. Lightly mix cabbage with apples. Pour sour cream mixture over cabbage mixture just before serving. Toss lightly.
Grease and flour a 9x13 or larger pan. Sprinkle the coconut evenly in the bottom of the pan. Layer the chopped nuts on top of the coconut. After mixing the cake mix according to the cake directions on the box, put the batter on top of the coconuts and nuts.
Heat oven to 350°. Mix butter, sugar, eggs and vanilla. Mix in flour, baking powder, salt and cinnamon. Stir in apples and nuts. Spread in greased and floured 9 x 13-inch baking pan. Bake 40 minutes. Cut into bars.
Mix eggs and orange juice and dip in the bread. Place bread in the pan and sprinkle sugar and cinnamon over the top. Bake at 425° for about 20 minutes.
Thaw frozen bread (I put in the refrigerator overnight). Preheat oven to 350°. Roll dough to 12 x 9-inch rectangle.
Brown chicken. Remove and add celery and green pepper. Saute. Add remaining ingredients in large pan and add meat. Simmer 4 to 6 hours.
Cut meat into 1/8-inch slices. Heat oil and butter. Saute onion. Add garlic and flour; mix well. Add broth, salt and pepper; bring to a boil. Add meat; cover and cook 20 minutes. Stir in parsley. Place stew in buttered dish.