HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix egg, milk, Sweet 'N Low and vanilla in bowl. Dip bread in mixture. Fry in skillet sprayed with Pam. Serve on toast the syrup and butter.
Mix soup and sour cream thoroughly. In a casserole dish, put in half of broccoli and then half of soup mixture, then another layer of each. Top with shredded Cheddar cheese and bake at 350° for 30 minutes.
Make syrup by boiling 4 cups sugar and 4 cups water for 10 minutes. Add tea and fruit juices and water. Chill 2 to 3 hours. Right before serving, add the ginger ale and strawberries. Pour over block of ice or crushed ice. Serves 60 to 70. This punch is always a "hit" at weddings. I think it is the best.
Sift together the dry ingredients and set aside. Combine the first 5 ingredients, then add dry mixture. You might want to refrigerate dough. Take a small piece of dough and roll it between hands to form a rope. Place the rope in the shape of an object on a foil-covered cookie sheet. Crush suckers and fill your shapes. Bake at 350° for 4 to 6 minutes. Cool and remove from foil. Merry Christmas!
In bowl, blend first 6 ingredients; whisk in olive oil and pepper. Place chicken in shallow non-aluminum bowl and cover with marinade. Refrigerate 8 hours, turning once. Grill chicken over hot coals, 4 minutes each side. Serves 6.
Combine first 4 ingredients; mix well. Stir in rice, mushrooms and cheese. Pour into a buttered 9 x 12-inch baking dish. Bake at 350° for 30 to 35 minutes or until set. Cut into squares and serve immediately.
Soften active dry yeast in warm water. In a large bowl, combine sugar, shortening and salt. Stir in hot milk. Cool to lukewarm. Add softened yeast, egg and 2 cups of the flour; beat well. Gradually add remaining flour or enough to make a soft dough. Cover and let rise in a warm place until double (about 1 1/2 hours). Punch down. Shape into rolls. Makes about 24 hot rolls. Bake at 350° for 25 minutes.
In pitcher, combine grape juice, sugar and ReaLemon. Stir until sugar dissolves. Just before serving, add club soda and fruit. Serve over ice. Recipe makes about 7 cups and can easily be doubled.
Mix all and add butter the size of a walnut. Pour into well-buttered pan and sprinkle nutmeg over top. Bake in a 350° oven, uncovered until set.
In a medium bowl mash beans. Add next 3 ingredients; blend well. Spread between slices of bread.
Mix 2 pounds confectioners sugar, margarine, milk and vanilla in large mixing bowl. Mix with hands until well mixed and smooth. You may have to add extra sugar until consistency to roll. Roll dough on surface that has been dusted with confectioners sugar to desired thickness. Spread peanut butter over entire surface and roll like jelly roll. Cut roll in half and place on flat tray. Cover with Saran Wrap and place in refrigerator overnight.
Dissolve Jell-O in the two packages of thawed strawberries. Prepare cake mix as directed. Cover bottom of greased 9 x 13-inch pan with marshmallows. Pour cake mix batter over marshmallows. Spoon strawberry mixture over cake batter. Bake at 350° for 1 hour. Serve with whipped cream. Store in refrigerator.
Cream butter and 1 cup sugar until fluffy. Add eggs, vanilla and beat. Sift flour, baking powder, soda and salt. Add alternately with sour cream set aside. Combine brown sugar, white sugar, cinnamon and nuts. Spread half the butter in a greased and floured 9 x 13-inch pan. Sprinkle half the sugar and nut mixture over first layer. Repeat layer of batter then sugar and nut mixture. Bake for 35 minutes at 350°.
Put corn and nuts on a cookie sheet. Combine sugar, butter and syrup in a 1 1/2-quart pan. Bring to a boil over medium heat, stirring occasionally, 10 to 15 minutes or until mixture turns a light caramel color. Remove from heat and stir in vanilla. Spread over popcorn and nuts. When hard, break in pieces and store in tightly covered container. Makes about 2 pounds.
Spread chopped lettuce evenly over bottom of a shallow medium-large salad bowl. Arrange ingredients in rows over lettuce with minced chicken in a narrow strip down center, tomato, Blue cheese and avocado on one side and green onion, egg and bacon on other side. To delay serving, toss minced avocado in lemon juice to prevent darkening. Cover salad with a damp paper towel; refrigerate. Before serving, add oil and vinegar dressing and pepper to taste. Toss at table. Serve on chilled lettuce-lined plates.
Use oblong microwave dish. Line hot dogs in dish, going in the same direction. Prepare mashed potatoes (instant works best) to serve 6 to 8. Pour over the hot dogs. Then place a layer of cheese on top of the potatoes. Place in microwave on High for 5 minutes. Cheese should be melted and dish heated through.
Mix ground beef, crushed crackers, salsa or picante sauce, egg, onion and green pepper in large bowl until thoroughly combined. Form into loaf and place in a baking dish. Bake, uncovered, for 1 hour at 375°. Reduce heat to 350° and sprinkle with shredded cheese; bake an additional 15 minutes or until cheese is melted. Remove from pan and slice. Garnish slices with salsa or picante sauce.
Cut bacon into 1 inch pieces and line the bottom of a skillet. Shape hamburger into patties and place on top of bacon. Sprinkle with salt and pepper. On top of this place sliced onion, potatoes and carrots in order. Sprinkle each layer with salt and pepper. Place parsley on top layer and sprinkle with celery salt. Cook on medium heat for 3 minutes. Add 1/2 cup water and cover. Cook on low heat for 35 to 40 minutes.
Mix apples, raisins, crumbs, salt and sugar. Cook onion in butter until tender. Add to apple mixture. Sprinkle with hot water; mix well.
Mix well. Wrap in foil forming a tube. Poke holes with toothpick. Lay tubes on rack over pan with water. Bake 350° for 1 hour and 10 minutes. Cool. Remove foil and wrap in plastic wrap. You may freeze this.
Combine all ingredients, saving 1/3 of tomato soup. Pack mixture into a glass loaf pan. Spread remaining soup on top. Cover with wax paper. Cook at power level 7 for 23 to 29 minutes, rotating dish after 12 minutes. Check for doneness after 23 minutes. Let stand for 5 minutes before serving.
In hot oil, fry garlic and onion until soft; add beef. Cook until browned. Mix in salt, pepper, tomato paste blended with hot water and crumbled rosemary leaves. Simmer, uncovered, 30 minutes.
Grease and flour a 9 x 13-inch cake pan or a Bundt pan. Beating by hand, cream butter and sugar. Mix in one egg at a time. Add vanilla wafer crumbs. Add milk, coconut and nuts. Bake at 300° to 325° for 1 1/2 hours.
Heat oven to 325°. Beat first four ingredients until creamy. In separate bowl, add flour, oats, pecans and salt. Add to creamy mixture and mix well. Shape rounded teaspoonfuls into balls. Bake on ungreased cookie sheet, 15 to 18 minutes, or until bottom is golden brown. Roll in powdered sugar while warm. Cool completely on wire rack. Reroll in powdered sugar. Makes about 4 dozen.
Cream margarine, sugar and egg well. Add apples and nuts. Stir together dry ingredients and add to apple mixture. Pour into a 9-inch square pan. Bake at 350° for 25 to 30 minutes. Serve warm or cold with whipped cream or ice cream, if desired. Serves 6 to 8.
On serving plate, spread beans into pie shape 8 to 9-inches in diameter. Cover with avocado dip. Combine olives and green onions. Spread over pie. Mix chilies and tomato. Spread on top. Cover with cheese; frost with sour cream and spread sauce over top. Serve with home-fried flour or corn tortilla chips.
Cream together the brown sugar, white sugar, butter and shortening. Beat in eggs and vanilla. Combine flour, salt and soda and beat into first mixture. Drop by heaping teaspoonfuls 2 inches apart on greased cookie sheet. Bake in preheated oven at 350° for about 8 minutes. Let cookies cool one minute and remove from pan. Makes 7 dozen cookies.
Heat oil to 360° in heavy 5-quart pan. In a large bowl, mix flour, baking powder and salt. Gradually stir in 1 cup water. Knead dough until it is no longer sticky. Cover. Let it stand 15 minutes. Pull off 2-inch balls of dough, roll each on a lightly floured surface into circle 1/4-inch thick. Pierce dough several times with a fork. Deep fry the circles, 2 or 3 at a time until bottom of each is a golden brown. Turn and cook 1 or 2 minutes more. Makes 12 pieces. Serve warm with honey, syrup or powdered sugar.
Combine all ingredients and mix well. Pour into pie shell and bake 15 minutes at 425°; then 20 minutes at 350° or until filling thickens.
In large skillet brown ground beef and drain grease. Cut onion into small pieces. Peel and thinly slice potatoes. Layer potatoes, ground beef, onion and soups in casserole dish. Bake at 325° for 1 hour. Serves 6.
Mix together and roll into balls and brown in skillet. Remove balls and make gravy. Put flour in drippings as for milk gravy only use water. Add mushroom soup. Simmer 20 minutes.
Melt margarine. Combine margarine, eggs, flour and cottage cheese. Put in casserole dish. Add spinach. Cut velveeta in cubes and mix into casserole dish with other ingredients. Brown bread crumbs and put on top of casserole. Bake at 350 for 1 hour.
Cream shortening and sugar; add eggs and molasses and mix well. Stir in dry ingredients. Make into balls. Roll in sugar; place on cookie sheet. Bake at 370° for 10 to 12 minutes.
Brown meat; drain. Add onion. In a large pot, add all ingredients to meat. Add enough water for the consistency you would like. Simmer for 30 to 40 minutes. Good served over Doritos or cornbread.
Mix crackers, nuts and baking powder. In a large mixing bowl, beat egg whites, adding sugar gradually until thick. Add vanilla. Fold in cracker mixture. Bake in a greased 9 x 13 x 2-inch pan at 300° until lightly brown, about 20 to 25 minutes. Cool completely.
Combine 1 1/4 cups stuffing mix with 1/4 cup butter in bowl, mixing well. Press into bottom and side of 9-inch pie plate. Blend soup and milk in saucepan over low heat until smooth, stirring constantly. Add turkey, peas and pepper, mixing well. Spoon into stuffing shell. Roll 3/4 cup stuffing into fine crumbs. Combine with 1/4 cup butter, mixing well. Spoon around rim of pie plate in border. Bake at 425° for 10 minutes or until browned and bubbly. Makes 6 servings, about 335 calories each.
Mix cocoa, sugar, corn starch, egg yolks, and salt together. Add milk and vanilla, stir. Cook in a double boiler until mixture is thick.
Add eggs, add bread crumbs and tomato sauce. Saute onion and green pepper in butter or oleo. Add to meat. Add Tabasco sauce, salt and seasoned salt. Mix well. Spread out in baking pan. Shape to loaf. Cook in oven at 350° for about 45 minutes, longer if you want it well done.
Cook to hard-crack stage. Remove from heat. Add 1 or 3/4 teaspoon cinnamon oil. Give a quick stir and step back. Pour into large cookie sheet and let set until hard.
Combine sugar and syrup. Bring to boil; melt peanut butter. Combine with sugar and syrup mixture. Pour over cornflakes. Mix rapidly. Press into buttered 13 x 9-inch dish.
In a saucepan dissolve brown sugar, mayonnaise and barbecue sauce. Then take water chestnuts with a 1/2 strip of bacon. Wrap bacon around chestnuts. Bake at 375° for 30 minutes. Drain off grease. Pour sauce over water chestnuts. Bake for 30 minutes at 350°. Serve with toothpicks.
Mix oleo, eggs and Karo together. Add flour, sugar, vanilla and pecans. Pour into unbaked pie shell. Bake in preheated oven at 450° for 10 minutes, then at 350° for 35 minutes. Do not overcook.
Mix ingredients in medium-size bowl until dough is smooth. Let kids form mixture into bunnies, lizards, monsters and other creations. They can then decorate their edible artworks with peanuts, raisins, chocolate chips, etc. Makes about 10 creatures, depending on sizes. Store unused dough in refrigerator.
In skillet, brown meat and onion in margarine. Add cabbage and the dry ingredients, then the milk. Simmer 15 to 20 minutes. You can make a white sauce with the milk and flour instead and add it to the meat mixture, if you'd rather.
Cream butter and sugar very well. Add eggs one at a time and beat well after each. Sift flour, baking powder and salt together and add alternately with milk. Remove 1/2 cup of the berries and crush with a fork. Stir into the batter. Add remainder of berries and mix gently by hand. Fill greased muffin cups 7/8 full. Bake at 375° for 20 minutes. Cool 15 minutes before serving. Yield: 16 muffins.
Preheat oven to 450°. Prepare pie crust. In small saucepan over low heat, melt chocolate. Cool. In large bowl, cream butter. Gradually add sugar, beating until light and fluffy. Blend in cooled chocolate and vanilla. Add eggs, one at a time, beating at medium speed for 5 minutes after each addition. Pour into cooled pie crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream.
Pour yeast over warm water and sugar. Let set. Pour boiling water over butter or margarine; stir until butter melts. Add 2 eggs, salt and sugar; mix well. Add 4 to 5 cups flour, one at a time. Stir until blended. Dough will be sticky. Put 1/2 cup flour on board; knead until flour is gone and dough is not sticky. Place in greased bowl; cover and let rise 1 hour. Punch down; let rise 1 hour more. Punch down; make into rolls. Let rise. Bake at 350° for 15 to 20 minutes until golden brown.
Cream shortening and sugar. Add egg and molasses and salt. Sift dry ingredients and add to creamed mixture. Make into small balls. Roll in sugar and place on baking sheet. Do not flatten. Bake at 350° for 8 to 10 minutes.
Mix and sift sugars. Add to shortening, peanut butter, eggs, milk, milk chocolate chips and vanilla as desired. Bake at 375° for 8 to 10 minutes.
Peel, dice and cook potatoes until tender. Set aside. Saute onion, then add clams, milk, cream cheese, salt and pepper. Blend well. Add potatoes. Simmer on low for 30 minutes to 1 hour. Garnish with Tabasco sauce, if desired. May use fat-free cream cheese.
Chop peeled peaches, onions, garlic and raisins. Add one half of the vinegar. Cook until soft. Add all other ingredients. Cook until thick. Pour into hot jars. Seal at once.
Heat molasses and shortening in a small pan (do not let boil). In another bowl, combine dry ingredients and pour in molasses mixture and stir. Add eggs and boiling water. Bake at 350° for 35 minutes. Serve hot.
Heat butter and brown sugar on low heat. Remove and add other ingredients. Mix well and pour into 9 x 13 pan that has been greased and floured. Bake at 300° for 30 to 45 minutes. Remove and sprinkle top with some confectioners sugar. Let cool before cutting into squares.
Mix all ingredients to form a stiff dough. Form the dough into small balls. Bake at 325° for 25 to 30 minutes. Roll in powdered sugar. These are nice for Christmas.
Preheat oven to 350°. Mix soup, water chestnuts and milk together. Drain peas and add to mixture. Place in greased casserole dish and crumble crackers on top of casserole. Put pats of margarine on top and cook for 30 to 45 minutes.
Whip sweet potatoes with butter. Mix with white sugar, cream, vanilla and cinnamon. Add crushed pineapple to sweet potatoes. Pour into baking dish (about 10-inch dish).
In small mixer bowl, combine flour, sugar, water, shortening and egg. Blend well at lowest speed. Spread batter into a 9 or 10-inch pie pan (deep dish). Carefully spoon pie filling into center of batter. (Do not stir.) Bake at 425° for 35 to 40 minutes.
Cream butter and sugar. Combine dry ingredients and add to the creamed mixture, one cup at a time. Prick all over with a fork. Place in a preheated 375° oven and immediately reduce heat to 300°. Bake for 1 hour until pale golden brown. Cut in fingers while hot. Cool in pan.
Mix apples and sugar. Add oil, walnuts, eggs and vanilla. Mix well. Sift dry ingredients together; add to apple mixture. Bake at 350° for 50 minutes in a 9 x 13-inch pan.
Bring to a boil the syrup and sugar. Remove from heat. Add vanilla. Add peanut butter and mix well. Add Special K cereal. Press into a buttered 9 x 13-inch dish.
Spread mixture over split loaf of Italian or French bread. Heat in oven after wrapped in tinfoil. Heat until cheese melts. Top with Parmesan cheese before heating.
Combine Cool Whip and dry pudding mix. Add nuts, marshmallows and pineapple. Mix together and put in refrigerator for at least 1 hour before serving.
Combine flour, sugar, soda, cinnamon, salt and nutmeg. Make a "well" and add remaining ingredients. Fill pans 2/3 full. Use regular size loaf pans. Makes 2 loaves. Bake at 350°.
Mix all ingredients together well. Good dressing for salad plate of sliced apples, oranges and kiwis on lettuce bed. Drizzle nicely over fruit.
Mix cinnamon and sugar in a Ziploc bag. Cut each biscuit in half. Place 8 pieces of biscuit dough at a time in bag and shake to coat. Layer pieces in a Bundt pan. Melt the butter or oleo. Add remaining cinnamon and sugar into it. Pour over layers. Bake at 350° for 35 minutes in a greased Bundt pan.
Cream butter and sugar 1/2 cup at a time; add eggs, one at a time. combine flour and	salt; add small amount at a time. Add buttermilk. Batter should look like a cake mix that needs more flour. Cook in unbaked pie shell at 300° for 1 1/2 hours until pie is golden brown.
Mix ingredients well; shape into a loaf. Top with parsley flakes, if desired. Excellent on Ritz, Town House, etc., crackers.
Grate both cheeses and mix well. Add remaining ingredients to form smooth paste. Store, covered, in refrigerator. Best prepared about 24 hours before using. Great on Triscuits.
Mix milk and flour and beat two minutes. Add mayonnaise to mixture. Put into greased muffin pan. Bake at 300° for 15 minutes or until brown.
Trim broccoli flowerets into 1/2-inch buds. Trim off tough ends and discard. In a wide skillet or wok, heat oil. Add the garlic and pecans. Saute until pecans are lightly browned 2 to 3 minutes. Lift pecans from oil with slotted spoon. Drain and set aside.
Boil chicken until tender with 1 medium onion, 2 sticks celery, salt and pepper. Cool. Skin and debone chicken. Cut into pieces and spread chicken in bottom of 11 x 13-inch baking dish.
Cream first 3 items together. Add eggs 1 at a time, beating well after each one. Sift flour and baking powder together. Add flour, then milk. Mix well, then more flour and milk. Mix well. Keep alternating until all flour and milk is used (start with flour and end with flour). Bake 1 hour and 20 minutes at 325°. START IN COLD OVEN. Use favorite icing or eat plain.
Beat eggs until very light. Add half the milk. Sift flour, sugar and salt together. Stir into the egg mixture. Add remaining milk, cream and butter. Bake in large cakes on hot griddle. Place sauce on the cake; roll up and sprinkle with powdered sugar. Or bake silver-dollar size; top with sauce and sprinkle with sugar.
Mix all ingredients together. Pour into a greased and floured 9 x 13-inch pan. Bake 30 to 35 minutes at 350°.
In a Dutch oven, combine all ingredients, except tortellini and broccoli. Bring to a boil. Reduce heat; simmer 25 minutes. Add broccoli and tortellini; simmer 10 minutes or until broccoli and tortellini are tender. Remove bay leaf. Serve hot.
Prepare cake mix according to package directions, making two 8 or 9-inch layers. When layers are completely cool, split in half.
Cream the margarine and sugar. Blend in egg and vanilla. Add dry ingredients with the milk. Spread 3/4 of the batter in greased pan. Spread on pie filling. Spoon on rest of batter.
Mix lard, sugars, eggs, soda, vanilla, baking powder, flour and salt until well mixed. Stir in oatmeal, Rice Krispies, coconut and nuts. Drop by teaspoonfuls on cookie sheet and bake at 350°.
First put down a layer of vanilla wafers, then a layer of sliced bananas with layer of whipped cream. Repeat as many layers as you like. Chill.
Line bottom of plastic cold cut keeper with whole graham crackers. Mix pudding according to package directions. Spread a layer of pudding over graham crackers. Add another layer of graham crackers. Top with a layer of chocolate frosting. Chill until firm and cut into squares.
Peel and slice melons, tangerines and bananas. Starting with honeydew melon, add other fruits and melons, layer by layer, leaving several strawberries for top layer. Keep cool until served. Make according to number to be served.
Blend together with hand mixer the liquid Butter Buds, sugar, Egg Beaters and vanilla. Alternate adding a little flour and then a little milk. Keep alternating until you have added all the flour and milk. Beat egg whites until stiff. Fold egg whites into cake mixture. Bake at 325° for 45 minutes to 1 hour in a Bundt pan sprayed with nonfat cooking spray. Serves 10 to 12.
Combine flour, sugar and salt. Combine cooking oil and cold milk; add to flour mixture. Stir gently and pat thinly into a 9-inch pie plate, building up top edge. Flute edge; fill and bake according to recipe directions. Or for a baked shell, prick crust. Bake at 450° for 8 to 10 minutes. Makes 1 crust.
Dissolve gelatin in boiling water. Combine orange juice and enough ice cubes to measure 1 1/4 cups. Add juice-ice mixture to gelatin; stir until thickened. Remove any unmelted ice and stir in carrots and raisins. Refrigerate until firm. Serves 4.
Roll steak in seasoned flour and brown in skillet until brown. Put in crock-pot. Add water. Cook for 8 to 10 hours.
Mix 5 ingredients until blended. Work in flour and last buttermilk. Drop by teaspoons onto tin. Sprinkle with poppy seed. Bake at 350° until golden (15 minutes).
Prepare jello according to directions and chill until slightly thickened. Drain pineapple and save juice. Add all ingredients (including jello) and chill until firm. (I substitute pineapple juice for water in jello.)
Mix and bake in 2 small greased loaf pans at 350° for 30 minutes. Then increase heat to 450° for 10 more minutes. Cool 10 minutes in pan. Serve sliced.
Steam broccoli until just tender, then chop. You should have about 2 1/4 cups. Melt butter in a large skillet; add garlic, green onions and broccoli. Saute for 3 minutes. Stir in cream, salt and pepper and cook to a gentle boil until sauce thickens slightly. Toss sauce with hot pasta in a serving bowl. Add Blue cheese and toss to distribute evenly. Add Parmesan cheese and toss again. Serve immediately with extra grated cheese and pepper on the side. Serves 4.
Scramble hamburger meat in a skillet; add onions and brown. Drain off grease. Pour in pork and beans. Add tomatoes. Simmer for about 15 minutes. Serve with potato chips and salad.
Drain fruit well. Cook egg, sugar and vinegar until thick. Add butter and let cool. Tear marshmallows in small pieces. Cut pineapple in small pieces. Whip the cream. Add cream, eggs, vinegar and sugar to other ingredients. Place in refrigerator to cool.
Cook tomatoes and juice, brown sugar, butter, salt and pepper. Bring to a boil; thicken with cornstarch (dissolved in 1/4 cup water). Bake in shallow baking pan with foil cover about 20 minutes at 350°. Remove foil. Add crumbs and cheese. Return to oven to melt cheese.
Mix well. Drop on cookie sheet. Bake at 350° for 10 to 12 minutes.
Combine all ingredients and bake in an 11 x 7 x 2-inch pan for 45 minutes at 350°.
Combine all ingredients in ovenproof casserole dish. Add salt and pepper to taste. Heat thoroughly at 350° for 45 minutes.
Lay out tortilla. Spread on cream cheese. Place meat and cheese on top. Roll up. Cut in 1-inch slices and poke with toothpick. Serve warm or cold. Warm at 350° for 20 minutes.
Combine sugar, margarine, cinnamon and salt in thick skillet; cook over moderate heat, stirring constantly, until mixture blends and bubbles. Arrange carrots in skillet. Cover; cook for 10 minutes over low heat. Uncover; cook about 15 minutes, basting often until carrots are glazed.
Combine cooked rice, milk, raisins, Sego milk, sugar, vanilla, butter, eggs and nutmeg. Bake at 325° until custard-like, about 35 to 45 minutes.
Melt margarine	in skillet; add onions and cook low, stirring often, covered, 20 to 30 minutes or until soft. Spoon into	casserole dish; spread cheese over and sprinkle with pepper. Heat	soup and milk in same skillet, stirring constantly until smooth. Pour over onion and cheese layers. Stir slightly with tip of knife to let sauce flow to bottom of dish. Overlap bread slices into ring on top. Bake at 350° for 30 minutes until bread is toasted and sauce bubbly.