HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel potatoes and cut into thin small pieces. Place in a deep dish. Combine sugar and flour. Add to sweet potatoes along with water, salt and nutmeg. Cut butter in pieces and lay over ingredients. Cover with favorite pastry. Bake at 350° for 45 minutes until crust is brown.
Mix everything together. Shape into balls. Place in baking dish. Bake 30 minutes. Take out of oven. Cover with 1/2 cup brown sugar and 1/2 cup catsup. Return to oven and bake about 20 minutes longer.
Preheat oven to 350°. Lightly butter 11 x 17-inch cookie sheet. Arrange crackers side by side in pan. Stir butter and sugar together in pan until sugar melts. Mix in vanilla. Increase heat and boil 1 minute. Pour over crackers. Top with nuts and bake 10 minutes. Remove from oven and pour chocolate chips on top. Cool 4 minutes. Cut along crackers to separate.
Mix all ingredients except wieners. Dip wieners in batter and fry in hot oil until golden brown.
Mix Crisco, salt, sugar and boiling water in bowl. Allow to cool; make sure totally cooled. Add yeast. Add egg and stir. Add sifted flour and stir. Chill 2 to 4 hours in refrigerator. Shape into individual rolls and cover. Allow to rise, doubling in bulge, approximately 2 hours. Bake at 425°.
In a saucepan, scald milk to 180°; stir in cornmeal. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat; stir in butter, sugar, salt and baking powder. In small bowl, beat egg yolks; return all to pan and mix well. Beat egg whites until soft peaks form and fold into hot mixture until well blended. Pour into 8-inch greased baking dishes or divide into 6 French white individual bowls. Bake at 350° for 40 to 45 minutes or large bowl for 30 minutes or less for smaller bowls or until well puffed and golden. Use spoon to serve.
Mix together first 4 ingredients, saving some cracker crumbs to sprinkle on top. Pour butter on top. Bake at 350° for 30 minutes.
Place oil, water and baking soda in mixing bowl. Add flour, sugar and cocoa; mix well. Add salt, egg and vanilla; mix well. Pour into 8 x 8-inch greased pan. Bake at 375° for 25 minutes. Frost or sprinkle with confectioners sugar or serve with whipped cream.
Cook first 3 ingredients until thick. Stir in Jell-O until thoroughly dissolved. Let cool. Pour over fresh fruit in cooked pie shells. Cover with whipped cream. Refrigerate.
Mix all ingredients together and serve. Makes enough for about 1 1/4 cups, serving for two.
Melt margarine in heavy skillet. Saute vegetables. Add raw, peeled shrimp and saute a few minutes longer. Stir in flour, salt and chili powder. Add milk gradually and cook 5 minutes over low heat. Add catsup and parsley. Cook, covered, 10 to 15 minutes. Serve over rice with green salad and French bread. Serves 4 to 6.
Cut pork into 1-inch thick strips. Mix the last 4 ingredients and soak the pork in it. Spread the pork in a baking pan and bake at 350° for 45 minutes or until done. Baking pan should be dry and pork fat starting to come out.
Brown hamburger and drain. Add onion and soup. Heat and let simmer 30 minutes. Boil noodles to taste and mix with hamburger sauce.
Coat chicken with flour mixed with salt and spices. Brown in oil in skillet. Remove chicken to casserole; set skillet aside. Mix sugar and cornstarch in small pan; stir in soy sauce and syrup drained from pineapple. Cook, stirring until sauce is thick and clear. Pour over chicken in casserole. Cover. Bake at 350° for 45 minutes.
Prepare pie crust according to package directions for "filled" one-crust pie, using 9-inch pie pan. Flute as desired. In medium bowl (I use wire whisk), stir eggs (1 at a time), corn syrup, sugar, chocolate, margarine and vanilla until well blended. Stir in pecans. Pour into pie crust-lined pan. Bake in 350° oven for 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. Makes 1 (9-inch) pie.
Make Rice-A-Roni as directed. Add box of peas while Rice-A-Roni is in last 15 minutes of cooking. Let mixture completely cool. Add water chestnuts (chopped). Add artichoke hearts, cut into 1/4. Add olives. Add nuts (optional). Add mayonnaise. Mix well and keep in refrigerator until ready to serve. Serves 10 to 12.
Heat oven to 400°. Grease bottom only of 12 medium muffin cups.
In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon sticks, cloves and lemon slices. Bring to a boil. Reduce heat and simmer for 15 to 20 minutes. With a slotted spoon, remove cinnamon, cloves and lemon slices. Serve hot.
Sift together flour, cinnamon, nutmeg and baking powder in a large bowl. Add shortening, sugar, eggs and vanilla. Beat until smooth, about 2 minutes. Stir in oats and raisins. Put 1 heaping teaspoonful onto greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Cream sugar and butter; add egg and vanilla. Sift together flour, cream of tartar and soda. Add and mix well. Chill dough. Roll on floured surface. Flour cookie cutter and rolling pin. Bake at 375° on lightly greased cookie sheet until light brown (about 7 minutes). Cool; frost with Frosting for Sugar Cookies.
Mix all together. Drop into lined muffin tin and bake at 400° for 20 to 25 minutes.
Brown meat and mix with taco seasoning as directed on package. Add beans and both jars of taco sauce. Bring to a boil. Lower heat and simmer about 30 minutes or longer.
Clean mushrooms by wiping with a damp paper towel. Remove stems and save. Place about 2 tablespoons of the olive oil in shallow baking dish. Place mushrooms, hollow side up, in dish. Drizzle a bit of olive oil in each cap.
Barely cover apples with water and stew 15 minutes. Take off heat and let sit 15 minutes. Drain and add ingredients.
Mix ingredients together. Press in the bottom of a 9 x 13-inch dish. Bake 5 to 10 minutes at 300° and let cool.
Twenty minutes before serving, mix together half of orange sherbet and the unsweetened pineapple juice. After 20 minutes, stir in orange soda and 7-Up. Then drop by spoonfuls the rest of the sherbet. It will float!
Soak oatmeal in milk overnight. Combine flour, sugar, baking powder and salt. Dissolve baking soda in water. Combine all ingredients and beat until smooth.
Mix together. Cut up a 3 to 4 pound beef roast into 1 1/2-inch cubes. Pour teriyaki sauce over meat. Cover and marinate overnight in refrigerator. Cook on grill.
Place Rice Chex and pecans in a brown grocery sack. Mix together in microwave bowl the brown sugar, corn syrup, butter and vanilla. Microwave 4 1/2 minutes. Add baking soda. Stir well. Will foam and be light in color. Pour over mixture in bag. Shake, microwave 1 minute. Shake, microwave 1 minute. Shake, pour out on cookie sheets to cool.
Cream sugar, butter and margarine. Add eggs, one at a time. Add flour and milk alternately, beginning and ending with flour. Add nuts and bake in spouted pan at 350° until done. Remove from pan and while warm, pour glaze over cake.
Mix cream cheese, 1 tablespoon milk and sugar with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
Mix all ingredients together and beat for 4 minutes. Pour batter into two large greased loaf pans. Bake at 325° for 40 to 50 minutes. Cool for 30 minutes before removing from pans. Can be frozen.
Slice potatoes 1/2-inch thick and boil. Put in Pyrex dish. Mix all ingredients together and heat until you can stir. Pour over potatoes. Top with cheese. Bake at 350° for 25 minutes.
Mix together shortening, sugar, unbeaten eggs and vanilla. Let stand for shortening to soften slightly. Sift flour once. Measure and sift onto waxed paper or into another bowl with salt, soda, spices and cocoa. Scoop up with sifter and sift 2 or 3 times to mix ingredients.
In a large skillet, brown together the ground beef and onion. Season with garlic salt, pepper and chili powder. Add tomatoes. Cook the macaroni in salt water until tender. Drain and add to meat mixture; simmer on low for 15 minutes. Pour into individual bowls. Serve with cornbread or crackers.
Mix together the first 4 ingredients. Spread this mixture over fish after it has been put in shallow pan. Cover with foil; put under broiler for 12 minutes. Remove foil and broil until brown and bubbly.
Grease and flour pans. Mix together in order given. Bake at 325° for 1 hour or until bread tests done.
Mix ingredients well. Bake chicken at 350° for about 1 hour. Makes several servings. May be stored in jar indefinitely.
Put steak strips, flour, salt and pepper in crock-pot. Stir well to coat steak. Add all remaining ingredients. Cover and cook on high for 1 hour, then turn to low for 8 hours or high for 5 hours. Serve with rice.
Preheat waffle maker. Mix all but egg whites in a large bowl. Beat on low until moistened. Increase to medium, and mix until smooth. By hand, gently fold in beaten egg whites. Pour 1/2 c. batter over grids. Close waffle maker. Bake until golden, 2-1/2 to 3 minutes. Repeat.
In medium saucepan, heat first 4 ingredients until boiling; reduce heat and simmer for 1 hour or until milk is almost gone and rice is tender. Stir in vanilla. Raisins can be added with vanilla.
Dissolve yeast in warm water in large mixer bowl. Add milk, 1/3 cup sugar, salt, butter, eggs, vanilla and 1 1/2 cups of the flour. Beat on low speed, scrapping bowl occasionally. Stir in raisins, lemon peel and remaining flour. Cover and let rise in warm place until double, about 1 1/2 hours.
Heat oven to 325°. Butter a 5-cup souffle dish or 1 1/2-quart round casserole. Cook corn as directed on package; drain. Beat baking mix, milk, eggs and salt with hand beater until smooth. Stir in corn and cheese. Pour into souffle dish. Bake until knife inserted halfway between center and edge comes out clean, about 1 hour. Serve immediately. Makes 6 servings.
Chop jalapenos and mix with all other ingredients. Place in a greased cast iron skillet and bake at 425 degrees for about 30 min.
In a large saucepan or Dutch oven, melt margarine over medium heat. Add onion and apple and cook 5 minutes. Add cabbage; cook 5 minutes longer. Stir in chicken broth, potatoes, carrots and seasonings. Cover; cook over low heat 20 minutes. Add thinly sliced sausage and zucchini. Cook 5 minutes longer or until potatoes and vegetables are tender. This recipe makes 10 cups.
Brown hamburger and drain fat. Add soup and rinse can with water, adding to hamburger. Heat while stirring over medium heat for about 5 minutes. Serve with buns.
Cream the butter and sugar. Add eggs and beat until fluffy. Sift flour, soda and salt. Add to mixture with buttermilk. Blend well. Stir in pecans, cherries and vanilla. Pour into greased and floured pans. Bake at 350° for 55 to 60 minutes. Cool a few minutes and remove from pans.
Add water to mangoes and cook until soft enough to mash. Press through a sieve if the mangoes are stringy. Add sugar and spices. Cook slowly for 45 minutes or until thick. Stir frequently to prevent burning. Pour into hot sterile glasses and seal with paraffin.
Melt margarine over low heat. Add	chocolate. Stir until just melted. Remove from heat. Stir in sweetener and vanilla. Combine with cream cheese. Beat until smooth. Stir in nuts and spread in lightly greased 8-inch square pan. Refrigerate until firm. Cut into 1-inch squares. Store in refrigerator. (I use walnuts.)
Blend melted butter, sugar and vanilla in a mixing bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture until well blended. Spread in greased 8-inch square pan. Microwave on High for 5 minutes (may take 1 to 3 minutes longer, depending on microwave). Cool. Cut into squares.
Saute pork or bacon. Remove when soft or crisp. Save 1 to 2 tablespoons fat. Add onion, pepper and celery; saute until golden brown. Add carrots, potatoes and water and salt. Simmer until almost tender. Add the hard part of clams and juice. Simmer over low heat 30 minutes. Add chopped soft part of clams, thyme and tomatoes. Simmer 10 minutes. Season with salt and pepper to taste. Sprinkle with chopped parsley. Makes about 3 quarts.
Mix all ingredients together. Grease three loaf pans and divide batter evenly. Bake at 350°. Bake 1 hour.
Wash dried fruit and soak in cold water 1/2 hour. Add cinnamon stick, lemon slices, tapioca and sugar. Simmer, covered, until almost tender (about 10 minutes), stirring occasionally. Stir in raisins and apple slices and cook a little longer. Taste soup; if you wish a stronger flavor, add more sugar and/or lemon juice or add 2 tablespoons fruit syrup or grape juice.
Sift all dry ingredients together in a large bowl. Make 3 holes. Put oil in one, vinegar in one, and vanilla in one. Pour cold water over this and mix well.	Bake in a greased 9 by 13 inch pan in a 350° oven for 35 minutes.
Cook pasta; drain. Cool. Drain juice from all fruit and reserve. Cook juice, flour and eggs until thick to make custard. Pour custard over pasta and let set like pudding (2 hours), then add fruit and Cool Whip.
Prepare brownie mix as directed on package. Spread batter in greased 13 x 9-inch baking pan.
Mix flour, sugar, salt and soda. With pastry blender or 2 knives, cut in margarine until like cornmeal. Add milk, vanilla and peel. Stir with fork. Gather into ball and work with hands to form a pliant dough. Shape into rectangle 7 x 2 x 1-inches. Wrap in wax paper and chill for 1 hour. Slice 1/8-inch thick. Bake at 375° for 8 minutes.
Drain beans into colander. Rinse well. Cook meat until done, then sear it in skillet. Combine all ingredients. Cook for 30 minutes.
Heat oven to 425°. Prepare pastry. Mix peaches and lemon juice. Stir together the sugar, flour and cinnamon; mix with peaches. Turn into pastry-lined pan. Dot with margarine. Cover with top crust which has slits cut in it. Seal and flute. Cover edge with strips of foil to prevent excessive browning. Remove foil last 15 minutes of baking. Bake 35 to 40 minutes or until crust is brown and juice begins to bubble through slits in crust.
In large skillet, heat oil. Add beef; cook and stir just until tender. Add broccoli, mushrooms, onion, garlic, capers and bouillon. Cook and stir just until broccoli is tender-crisp. Add wine; cook 1 minute. Keep warm. Prepare Creamettes egg noodles as package directs; drain. Serve meat mixture over hot cooked noodles. Refrigerate leftovers.
Mix all the ingredients well. Spread in buttered 9 x 13-inch pan. Spread 1 large package chocolate chips, melted over peanut butter layer. Chill for 30 minutes. Cut in squares.
In a glass bowl, layer each ingredient. Sprinkle a little sugar (or substitute) on each layer if desired. On top, put 1/2 cup mayonnaise. Do not mix until serving time. Let "set" in fridge until ready to serve.
Mix milk, cream cheese, vanilla and lemon juice together well, then pour into prepared crust and refrigerate. Serve with cherry pie filling for cherry cheese cake or my personal favorite is to serve with strawberry pie filling over the chilled cheese cake.
Beat egg yolks, sugar and salt until thick and lemon colored. Fold in sifted flour and baking powder alternately with the 6 stiffly beaten egg whites, lemon juice and vanilla. Pour into two (2) buttered and floured layer cake pans. Spread over layers a meringue made by beating 4 egg whites until stiff and folding in 4 tablespoons sugar. Sprinkle one layer with shredded blanched almonds, the other with coconut. Bake in moderate oven (350°) 30 minutes. Spread whipped cream between layers and around sides of cake. Sprinkle sides with shredded, blanched almonds, browned in butter.
Cook potatoes in skins; peel when warm. Dice cooked potatoes. Add all other ingredients and stir until mixed well. If too dry, add milk to obtain smoother consistency or to your liking. Serves approximately 25 people. Keeps in refrigerator for 1 week.
If using frozen dough, thaw dough but do not let it rise. Spread dough out on large, lightly greased cookie sheet. Pour margarine over dough and spread around to cover dough. Sprinkle seeds and bouillon granules over dough. Cover with the shredded cheese. Bake at 450 for 15 -20 minutes. Cut into rectangular pieces with scissors. Serve hot or cold.
Cream butter, oil, sugar and eggs. Add vanilla, buttermilk and zucchini. Beat well. Add remaining ingredients and pour into a 9 x 13-inch baking pan. Bake at 325° for 45 minutes.
Sift and measure flour. Cut in shortening. Add...soda, salt, baking powder, and sugar. Add....yeast mixture and buttermilk. Bake immediately or if you prefer a lighter biscuit, allow to stand for 30 minutes to 2 hours. Bake at 400 degrees for 20 to 25 minutes.
Preheat broiler. Combine soy sauce, lemon juice, sesame oil, garlic and ginger in a small bowl. Place red pepper and chicken on broiler pan 3-inches from heat. Broil chicken 3 minutes per side, until opaque. (May want to put an extra chicken breast on the barbecue and use leftovers.)
Combine oleo, cocoa and salt, then add milk and vanilla. Mix in powdered sugar in 3 parts. Mix until smooth and creamy.
Cook carrots until tender; drain. Combine sugar and oleo; stir over medium heat until bubbly. Add Tabasco sauce and salt. Remove from heat. Add lemon juice and hot drained carrots. Toss gently until coated evenly.
Add 2 cups hot water to both boxes of Jell-O. After dissolved, add 1 1/2 cups cold water. Add fruit and marshmallows; pour in 9 x 13 pan.
Whip cream cheese until fluffy. Beat in peanut butter and sugar, slowly add milk. Blend well. Fold in whipped topping and put into crust; freeze overnight.
Preheat oven to 450°. Place ovenproof pan in oven to heat. Combine ingredients in order above. Blend well. Spray pan with nonstick cooking spray. Pour batter in pan. Bake 20 to 25 minutes until golden brown.
Place the first 3 ingredients in large heavy pan with lid; barely cover with water (or wine, red or white) and simmer until eggplant is tender. Stir often. Add tomatoes, chopped with juice (fresh can be used, 2 to 3 large), zucchini, salt, pepper and basil. Cook slowly to reduced (when it is no longer watery), about 30 minutes. Stir often to prevent sticking. Turn into casserole coated with Pam. Top with several slices of Provolone cheese. Bake at 325° for about 15 minutes or until cheese is melted. Serve as main dish or side dish with meat.
Mix together and sprinkle with croutons. Bake 1/2 hour at 325°.
Layer 5 slices of bread in bottom of baking dish. Sprinkle 1/2 of cheese on top. Brown sausage and sprinkle 1/2 of cheese on top. Mix other ingredients in a bowl. Make another layer of bread, sausage and cheese. Pour liquid mixture over top of bread. Cover and sit in refrigerator overnight. Bake at 325° (uncovered) for 1 hour. Great for Christmas morning.
Combine first 5 ingredients in a salad bowl; toss gently. Cover; chill thoroughly. Combine oil, sugar, vinegar, poppy seeds, mustard and salt in a jar. Cover tightly; shake vigorously. Drizzle dressing over salad; toss gently. Yield: 8 servings.
Cut top of bread off and set aside. Pull all of the remaining bread out of the middle. Mix all ingredients together well and place in the bread. Replace top on bread. Cover with foil and cook at 350° for 1 hour.
Mix sugar and syrup together in a large, deep pot. Bring to a steady boil, stirring constantly so it doesn't stick. Add the peanut butter and then remove from heat. Once all has been blended evenly, add the cornflakes a little at a time until all flakes are covered. (Don't use quite as many cornflakes if you like these chewy and not crunchy.) Drop by spoonfuls onto a cookie sheet until cooled.
Sift flour, soda, cinnamon, nutmeg and sugar together. Make a hole in mix. Add vegetable oil, eggs, cold water and canned pumpkin. Mix all together and pour into 3 greased loaf pans. Bake 1 hour at 350°. Add optional ingredients to pumpkin bread mixture, if desired. Also, more spice can be added.
Brown meat in a large skillet; drain. Spread 1/2 of spaghetti sauce over meat. Spread cottage cheese over sauce. Sprinkle all of noodles over cheese. Pour remainder of spaghetti sauce over this.
Mix all ingredients well. Bake 40 minutes at 350°. When cooled, frost with lemon icing.
Coat cut up chicken by placing pieces, a few at a time, in a paper bag with flour and desired salt (if any). Shake. Brown chicken lightly in oil, then place chicken in large casserole with a tight fitting cover. Brown rice, garlic and onion in pan in which chicken was browned. Add tomatoes, chili powder, 1/2 teaspoon salt and pepper; simmer for 5 minutes. Pour over chicken. Cover and bake in a 350° oven for 1 hour and 15 minutes. Check occasionally and add water if dry. One serving is 1/6 recipe with 1/2 cup rice.
Put chicken, 5 cups water and 1 teaspoon Cajun seasoning in large pot and boil for 15 minutes. Remove chicken and leave broth in pot. Debone chicken and cut into bite size pieces. Add to broth the soups, sausage, tomatoes, bay leaves and contents of package. Stir well. Bring to boil, then turn to low heat and cook, covered, 15 minutes on low heat. Add chicken and stir well. Cook approximately 20 minutes or until rice is tender, stirring 2 or 3 times. Remove bay leaves.
Mix ingredients together until soft and stiff. Press into a greased 9 x 13-inch pan. Add topping before baking.
Sift all dry ingredients. Cream dry ingredients, then add eggs and cream well. Add all fruits and nuts. Mix well. Drop by spoonful onto greased cookie sheet and bake 15 or 20 minutes at 325°. Very good at Christmas. Will keep for weeks.
Dissolve yeast in warm water. Mix all ingredients well. Bake in muffin tins at 400° until golden brown. Yields 24 large muffins.
Boil sugar and water for 10 minutes to make thin syrup, then add honey and cool.
Brown meat; add corn, onion, picante sauce and cheese. Melt cheese; mix well.	Add to cornbread mix. Pour	into greased muffin tins. Bake	at 475° until brown. Yield: 10 to 12 muffins. Great with super chili!
Mix all ingredients in frying pan. Heat to simmer. Simmer for 10 or 15 minutes, uncovered. Stir occasionally. Pour in baking dish and serve.
Preheat oven to 350° for metal pan or 325° for glass pan (Pyrex). Grease and flour a loaf pan. Mix ingredients in the order given. Pour into pan and bake for 1 hour. Nuts are optional.
Mix all ingredients. Add dash of salt. Pour into 9-inch deep dish pie pan shell. Bake at 400° for 5 minutes. Reduce heat and bake at 325° until puffed and brown.
Thaw berries. Put small amounts of mixed ingredients in a mixer. Beat at highest speed until thick and fluffy. As you beat each quantity the mixture should form peaks and reach top of bowl. Continue until entire mixture has been beaten. Place in 3 or 4 containers, cover tightly and freeze. Use directly from freezer as any ice cream.
In 13 x 9 x 2-inch pan mix brown sugar and cocoa. Stir in water. Add marshmallows; cut into quarters. Spoon over this the devil's food cake mix made into batter as directed. Top with broken nuts. Bake at 350° for 45 to 50 minutes.
Combine caramels and 1/3 cup evaporated milk; melt on low heat and stir. In separate bowl, combine cake mix, 1/3 cup evaporated milk and butter. Spread only 1/2 the mixture into a 9 x 13-inch pan; bake at 350° for 6 minutes. Remove from oven; sprinkle with chocolate chips. Drizzle caramel over that; dot with reserved cake mixture. Bake 20 more minutes at 350°. Let cool before cutting.
Blend oil, sugar and eggs together. Add and stir in cinnamon, baking soda and flour. Combine apples and nuts into mixture. Divide into 2 greased loaf pans. Bake at 300° for 1 1/2 hours.
Beat egg whites until thick; add baking powder and sugar gradually. Continue beating until stiff. Fold in crumbled crackers, nuts and vanilla. Bake in a buttered 9 x 13-inch baking dish for 25 to 30 minutes at 325° until toothpick inserted comes out dry. Cover with whipped cream 1 hour and 30 minutes before serving. Or, this can be frozen with or without the topping and keeps very well.
Dissolve gelatine in 1 cup of cold water. Heat and add jello and sugar to dissolve. Add cream cheese, broken into pieces. Beat with mixer until stiff. Add can milk, lemon juice and vanilla. Line pan with crushed graham crackers that have been mixed with melted oleo. Save small amount of crumbs to sprinkle on top of cake. Pour cheese mixture into crust-lined pan. Sprinkle crumbs on top and chill before serving.
Drain fruits, reserving juice. Combine fruits in bowl; mix carefully. Thin mayonnaise with reserved juice. Pour over fruits. Serve on lettuce. Yield: 6 servings.