HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix nuts, raisins, sugar, fruits, persimmon pulp and oil in a large size bowl. Sift flour, spices, soda and salt together. Mix beaten eggs and milk. Combine nut mixture with egg mixture; stir in dry ingredients until well blended. Oil tube or angel food pan well; spoon cake mixture into prepared pan. Bake in a preheated 325° oven for 1 to 1 1/2 hours, until a toothpick comes out clean in the center. Makes a 5 to 6-pound cake.
Parboil or steam cabbage. Mix soups, margarine and milk. Heat slowly and stir. Put cabbage in casserole dish, pour mixture over. Bake at 350° for 30 minutes. Sprinkle onions on top last 5 minutes of baking time.
Cut one roll of cookie dough into 1/4-inch slices and arrange on bottom of a 13 x 9-inch greased pan. Mix the cream cheese, sugar, vanilla and eggs with electric mixer until well blended. Spread on cookie dough slices. Slice second roll into 1/4-inch slices and place on top of cream cheese mixture. Bake at 350° for 35 minutes.
In a large bowl, combine 1 1/2 cups flour, sugar, dissolved yeast and salt. Heat milk and butter until warm (105° to 115°). Gradually add to dry ingredients. Beat 3 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make a very stiff batter. Grease top of dough. Cover tightly with plastic wrap. Refrigerate batter for 2 hours or up to 2 days.
Melt butter. Add all seasonings, plus onions and garlic. Let cook 5 minutes, then add beans and carrots. Simmer for 10 to 15 minutes, until done.
Mix all ingredients, except pecans. Spread chopped pecans, and few marshmallows on top. Chill and serve. Looks pretty in a glass bowl.
Cream the butter and sugar. Add the eggs. Make paste with cocoa and vinegar. Add to butter mixture. Beat until fluffy. Sift the flour, salt and soda together. Add coloring to milk. Add, alternating with flour, to butter mixture. Pour in three 9-inch pans, greased and floured. Bake at 325° for 35 to 40 minutes. When done, cool on rack before removing.
Cook macaroni and shrimp; drain and cool. In a large bowl, mix macaroni, shrimp, eggs, onions, celery and pickles; toss well. Make dressing out of mayonnaise, olive oil, hot sauce, red pepper, lemon juice, Worcestershire sauce, mustard and ketchup. Mix well. Pour dressing over macaroni and shrimp mixture; mix well. Refrigerate 1 hour before serving.
Cover crackers with peanut butter. Place 1 large or several small marshmallows on peanut butter. Put on plate and place in microwave for 20 seconds. Take out carefully, they are hot!
Cut carrots and cook until tender. Drain. Mix mayonnaise, horseradish and onion. Top with crumbled crackers mixed with butter. Bake at 350° for 30 minutes.
Cook on High for 6 to 6 1/4 minutes. Add 1 teaspoon vanilla and 1 teaspoon oleo or butter. Cook 1 more minute. Remove and add 1 teaspoon soda and stir well. Spread on buttered cookie sheet and cool. Break in pieces.
In saucepan, brown beef, onion, garlic and oregano. Add soup, water and vinegar. Simmer 30 minutes. Stir now and then. In shallow baking dish, arrange 3 alternate layers of noodles, cottage cheese, meat sauce and Mozzarella. Sprinkle with Parmesan. Bake at 350° for 30 minutes. Let stand 15 minutes. Makes 6 servings.
Mix pumpkin, milk, eggs, sugar and cinnamon together. Pour into a 9 x 13-inch flat pan lined with wax paper. Sprinkle cake mix and nuts over mixture. Melt margarine and pour over all. Bake at 350° for 50 minutes or until done. Cool thoroughly. Turn over and ice.
Mix together flour, butter, sugar and nuts. Pat in pan and bake at 375° for 10 to 15 minutes. Cool.
Beat egg whites until frothy. Add salt and cream of tartar. Beat until stiff. Add sugar, 2 tablespoons at a time. Add chocolate chips. Drop by measuring teaspoon on lightly greased sheets (takes 2). Preheat oven to 375°. Place in oven and quickly turn off heat. Leave in 5 hours or overnight. Don't peek.
Trim excess fat from round steak. Cut into 6 serving-size pieces. Pound meat with a meat mallet to 1/4-inch thickness; set aside. In a 12 x 7 1/2 x 2-inch baking dish, combine butter, carrots, green pepper and onion. Cover and place in microwave oven. Cook vegetable mixture at High for 4 minutes until carrots are crisp-tender. Meanwhile, in a mixing bowl, blend cornstarch into the tomato sauce until smooth. Stir in undrained tomatoes, bouillon, Worcestershire sauce and basil. Stir into cooked vegetable mixture. Add meat, turning to coat. Cover and place in microwave. Cook meat at Medium for 20 minutes. Rearrange meat; stir sauce. Cook at Medium for 20 minutes more until meat is tender. Serve with hot cooked noodles or mashed potatoes, if desired. Makes 6 servings. Total cooking time: 44 minutes.
Cook onions in 4 tablespoons oil or Crisco until tender, not brown, then add celery and enough chicken stock to cover (3 or 4 cups). Cook celery until tender (not mushy), about 10 minutes. Add soy sauce and brown gravy; thicken with flour and water. Add bean sprouts, etc. Cook until well heated. Add chopped chicken. Serve with rice or chow mein noodles and chopped almonds. Will serve 15 to 20 people.
Clean mushrooms. Remove stems and set them aside to use later. Cook bacon until crisp. Drain on paper towels. Chop mushroom stems and saute with onion in butter. When golden, add cream cheese, parsley, lemon pepper seasoning and onion salt. Cook only 1 minute or until cream cheese melts. Crumble bacon and add to mixture. Place 1 teaspoon of mixture into each mushroom. Bake mushrooms at 375° for 20 minutes. Serve hot.
Cook bacon crisp; drain and discard drippings. Sprinkle tomato slices, both sides with sugar, salt and flour. Dip in flour, egg, then flour. Cook in butter. Serve with bacon.
Mix. Let it stand for 24 hours. Makes a Fix-N-Mix full. Serves 50 people.
In a large bowl, pour boiling water over margarine, sugar and salt. Let cool. Dissolve yeast in warm water; beat in eggs and add to cooled margarine mixture. Beat in flour thoroughly, cover and let rise overnight in refrigerator. Shape and let rise 2 hours before baking at 425° for 12 minutes.
Drain asparagus. Mix with eggs and enough bread crumbs to hold mix together. Drop by ladleful into pan with hot oil. Fry until lightly browned and drain on absorbent paper.
Mix together and spoon into 1 1/2-quart baking dish. Top with slices of Swiss cheese. Combine 1/2 stick butter and 1 cup cracker crumbs and sprinkle on top. Bake in 350° oven for about 30 minutes.
Wilt cabbage. Cover and set aside. Mix remaining ingredients. Drain leaves and spoon meat mixture in each leaf. Roll up and place in baking dish.
Mix all together; drop from teaspoon on greased cookie sheet. Bake at 350° for 10 to 15 minutes.
Cook orzo according to package directions. Drain fruit; reserve 1 3/4 cups juice. Cook the reserved fruit juice, eggs, sugar and salt to boiling. Cool. Add vanilla. Mix with fruit and orzo. Let refrigerate overnight. Add Cool Whip. Makes large salad.
Dump Starter into the stainless steel mixer bowl. Add teaspoon of sugar, 1 cup flour and 1 cup water. Stir. Take out Starter.
Place chicken breasts between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound to 1/4-inch thick.
Combine ketchup and mustard. Spread on muffins. Sprinkle with cheese. Put hot dog slices on top. Garnish with green pepper, olives and onion, if desired. Place on baking sheet. Bake at 400° for 10 minutes or until cheese melts.
Cream shortening, sugar and egg. Then add milk. Then add dry ingredients which have been sifted together. Add lemon extract. Drop on greased cookie sheets. Bake 10 minutes at 400°.
Mash avocados to paste with a fork. Add chopped tomato to avocado paste. Stir in onion, oregano and lemon juice until thoroughly blended. Add salt to taste. Refrigerate sauce, covered, for about 30 minutes before serving. Makes 4 cups.
Add all together in saucepan. Add water until creamy. Add garlic salt. Blend together and heat. Serve with oyster crackers and shredded Cheddar cheese.
Cut corn off cob; add rest of ingredients. Mix well. Drop by tablespoons into frying pan with melted butter or margarine. Brown lightly on both sides.
Combine all but popcorn and cook 9 minutes on High in microwave. Stir a few times during the nine minutes. Add 1/2 teaspoon soda and 1 teaspoon vanilla. Stir until frothy. Pour on popped corn and serve.
Brown the hamburg. Stir in all remaining ingredients. Season to taste. Place in casserole and bake at 350° for 1 1/2 hours or until rice is done.
In a large saucepan heat oil	and butter. Add mushrooms, onion, celery and garlic; saute 5 minutes.	Add chicken stock; bring to a boil and simmer 10 minutes. Add Tabasco, milk, salt and pepper to taste. Blend flour with cold water and wine (optional). Stir into soup until smooth and slightly thickened. Sprinkle with nutmeg; add cream. Serve soup sprinkled with chopped parsley. Makes 8 servings.
Soften cream cheese. Mix with Marshmallow Creme. Stir in poppy seed. It's good with strawberries, peaches, apricots, cake or even chips.
In a mixing bowl, put lemon or yellow cake mix, instant vanilla pudding, eggs, cooking oil and sour cream. Beat for 3 minutes. Grease and flour a 10-inch tube pan. Pour 1/2 the batter in.
Prepare pudding as directed on box. Put layer of pudding on bottom of dish, then a layer of bananas, then cookies. Enjoy.
Unroll crescent dough on cookie sheet. Press together seams. Bake 15 minutes. Cool. Cream together cream cheese, mayonnaise and dressing mix. Spread on top of bread. Finely chop desired vegetables such as green pepper, broccoli, cauliflower, carrots, radishes, etc., and put on top of cream cheese mixture. Press on them with hand to push into cheese mixture. Cut into squares. Chill.
Measure flour, ginger, soda, cinnamon and salt into a bowl. Cream shortening and sugar. Beat in egg and molasses. Sift dry ingredients over creamed mixture. Blend well. Form into balls. Roll in sugar. Place on ungreased cookie sheet. Bake at 350° until cookies crack on top.
Mix the cream cheese and the 2 tablespoons of margarine until smooth. Add next 6 ingredients. Mix well. Separate crescent rolls into 4 rectangles and firmly press together where perforated. Put 1/2 cup of meat mixture into rolls. Pull up corners and twist. Pinch the 4 edges together. Brush with margarine and top with crushed croutons. Bake at 350° on an ungreased pan for 25 to 35 minutes.
Mix all-bran and milk; let stand 5 minutes. Add rest of ingredients; do not overmix. (Could add 1 mashed banana or raisins, walnuts or 1 chopped apple.) Fill muffin pans that have been sprayed with vegetable spray about 2/3 full. Bake at 400° for 15 to 20 minutes.
Melt margarine, adding sugar gradually and blend in applesauce to which baking soda has been added. Stir flour and raisins. Pour in loaf pan and bake at 350° for 45 minutes.
Grease 9-inch baking dish. Layer bread and cheese. Beat eggs, milk, salt and dry mustard. Pour over bread and cheese. Let sit overnight. Bake at 350° for 1 hour. Serves 6.
Drain pineapple, reserving syrup. Combine with lemon juice, oil, Worcestershire, sugar, salt and dill weed. Cook slowly about 5 minutes. Cool and pour over steak. Marinate overnight. Spear with skewer and grill for 5 to 8 minutes. Use marinade to baste kabobs.
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute (mixture will be thick). Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer. Refrigerate 4 hours or until set.
Place first 4 ingredients in an Osterizer. Mix until well blended. Pour this mixture into a large bowl and add remaining ingredients except raisins. Mix well. Place on cookie sheets and sprinkle with cinnamon or drizzle honey over top. Bake at 300° to 350° for 20 to 30 minutes, then turn oven down to 150° for 6 to 8 hours. Add raisins when granola is removed from oven.
Sift together flour, baking powder, salt, cream of tartar and sugar; cut in shortening until mixture resembles coarse crumbs. Add milk and egg all at once; stir only until dough follows fork around bowl. Turn out on lightly floured surface; knead gently 1/2 minute. Pat or roll 1/2-inch thick. Cut with biscuit cutter. Bake on ungreased cookie sheet at 450° for 10 to 12 minutes.
In a food processor or blender, combine the garlic, salt (if desired) and oil. Process the ingredients until they are smooth. Add the basil and pine nuts or walnuts and process the ingredients until they are smooth. (You may need to stop the machine once or twice to scrape the bowl or jar.) Tip: For thinner sauce, add chicken or vegetable broth.
Scald milk. Stir in sugar, salt and shortening. Cool to lukewarm. Sprinkle yeast into warm water. Add to milk mixture. Add eggs and flour. Place in greased bowl, turning to grease top. Cover and let rise in warm place until double in bulk. Shape into buns. Let rise until double. Bake in 350° oven for 20 to 30 minutes.
Preheat oven to 350°. Butter 2 medium loaf pans. Heat poppy seed and milk together in a saucepan. Remove from heat right before it boils. Let stand until room temperature. Cream butter with sugar. Add eggs, one at a time, beating well after each one. Sift together flour, baking powder and salt and add alternately with poppy seed mixture, stirring well after each addition. Stir in vanilla and lemon rind at the end. Bake in well-greased loaf pans at 350° for 40 to 50 minutes, or until cake tester comes out clean.
Put oysters and juice in a pot with 2 cups water; let set for 2 hours in fridge. Use 2 pots, in first pot melt butter. Add oysters and liquid. Bring to a boil, lower heat and cook for 5 minutes. In second pot, heat milk until hot, not boiling. Pour milk into oyster pot; heat until very hot. Serve with crackers.
Mix all ingredients well. Pour into uncooked pie shell. Bake at 350° until firm and brown.
Mix all together and pour into greased casserole. Bake at 350° for 55 to 60 minutes.
In bottom of crock-pot place potatoes, then carrots and onions. On top of vegetables place pork chops. Pour soup over top. Do not use water. Cook on low heat 8 to 10 hours. Suggestions: Use vegetables and sauce over noodles.
Put cereal in a bag and crush. In a bowl combine crushed cereal, flour, cinnamon, brown sugar and melted margarine. Set aside.
Turn kraut into colander and drain, pressing out all liquid. Combine in bowl the kraut, pimentos, onion, celery, carrots and green pepper. In small bowl mix vinegar, sugar, salt and pepper, then stir until dissolved. Then pour over vegetable mix. Cover and refrigerate at least 1 hour. Keeps well in refrigerator.
Brown meat in large kettle, stirring to break it up. Add onion and garlic, cooking until yellowed. Add remaining vegetables and cook, stirring often for 3 minutes. If there is much fat in the kettle remove all but 1 Tbsp. Add boiling water, salt, pepper and 2 beef boullion cubes. Cover and let simmer 20 minutes or until vegetables are tender. During last 10 minutes of cooking time add the canned tomatoes.
Combine mayonnaise and sugar, set aside. Layer remaining ingredients in order given and top with mayonnaise mixture.
Bring all of the above to a boil and boil for 1 minute. Place sliced cukes, onions and dill in a non-metal container. I use a gallon jar and the above is just enough for 1 gallon of pickles. Pour hot vinegar mixture over sliced cukes and store in refrigerator for 3 days before serving.
Stir all ingredients except 7-Up in a large pot. In punch bowl, pour in 1/2 punch mix and 2 liters of 7-Up. Serve over ice. Makes about 2 gallons (20 to 30 servings).
Heat oven to 350°. In a large skillet, cook ground beef, onions and bell peppers for 7 to 9 minutes, until meat browns and veggies are crisp. Drain cooked noodles; add Italian seasoning, pepperoni slices, ripe olives, tomato sauce and paste. Mix well. Fold in 1 cup of the shredded Mozzarella. Pour mixture into ungreased 2-quart baking dish. Top with rest of cheese. Bake at 350° for 25 to 35 minutes, until heated throughly and cheese begins to brown. Sprinkle with parsley (optional). Makes 6 servings.
Cook carrots with water until tender in covered pan over medium heat. Combine olive oil, nuts, lemon peel and salt in a bowl. Add carrots. Toss. Serve warm.
Cut pork into 1/4-inch strips. Slice broccoli stalks into thin rounds, about 1/8-inch thick. Break head into small flowerets. Heat oil and garlic in a wok or a 10-inch skillet. Add pork and broccoli. Stem pieces. Cook, stirring constantly over high heat 5 minutes or until pork is no longer pink. Add broccoli flowerets, carrots and onions; reduce heat. Cook, covered, 5 minutes or until vegetables are crisp-tender, stirring occasionally. Mix remaining ingredients. Pour into skillet. Bring to a boil. Reduce heat. Simmer 2 minutes or until sauce is thickened. Serves 4.
Mix leftover potatoes, eggs and onions. Roll into balls. Roll balls in mixture of cracker crumbs and cheese. Drop in hot grease and brown.
Mix together. Bake in a 325° oven for 30 minutes. Can be put in slow cooker for 30 minutes, then kept warm several hours. Serve with cocktail rye bread or rye crackers.
Combine grated rinds and juice of 2 oranges and 2 lemons. Add confectioners sugar well and let stand. Prepare 1 package cake mix according to directions. Fill greased cupcake pans with 1 teaspoon each of batter. Bake 10 minutes at 350° or until slightly brown. Roll cakes into icing mixture, coating well. Place on wax paper. Makes 7 to 8 dozen.
Brown meat lightly in Dutch oven without added fat. Add salt and remaining ingredients, except cheese. Bring to a boil. Cover and simmer over low heat for 15 minutes, stirring occasionally. Add cheese. Cover and cook another 10 minutes. Serves 6.
In a frying pan or Dutch oven, bring chicken broth to a simmer over medium heat. Place chicken breasts in broth and poach until tender when pierced with a fork (about 15 minutes). Lift chicken from broth and cool. Reserve 3/4 cup of the broth for sauce (save remainder for other uses). When cool enough to handle, remove skin and bones from chicken. Arrange chicken breasts in shallow 8 x 12-inch baking dish, overlapping them slightly. Distribute artichoke hearts on top of chicken; set aside.
In large saucepan, cover beans by 2 inches of water. Bring to boil on high; boil 5 minutes. Remove from heat; let stand 1 hour. Drain. Heat oil in large saucepan over medium heat. Add celery, carrot, onion, garlic and Prosciutto. Cook, stirring frequently, for about 5 minutes. Add beans, chicken broth and pepper. Bring to boil over high heat. Lower heat and simmer for 1 hour, or until beans are tender.
Combine all ingredients except shrimp in 1 1/2 quart casserole, breaking up tomatoes with spoon and cover. Microwave at High for 8 to 12 minutes or until green pepper is tender and sauce is bubbly, stirring once. Stir in shrimp; cover. Microwave at High 3 to 5 minutes or until shrimp are just opaque, stirring once or twice. Do not overcook. Let stand 3 to 5 minutes. Remove bay leaf. If desired, serve over rice. Serves 4.
Place mix in large mixing bowl. Make a well in center. Add baking soda to milk and stir to dissolve. Add milk all at once to mix. Stir with fork just until dough follows fork around bowl. Turn onto lightly floured surface; knead gently 5 strokes. Roll dough 1/2-inch thick. Cut with 2-inch biscuit cutter dipped in flour. Place on ungreased baking sheet; bake in 425° oven for 10 minutes.
Preheat oven to 325°. Adjust rack to center position. Butter and flour round 8-inch cake pan. Grate lemon peel and mix with sugar; add butter and beat until smooth. Add eggs and beat until well blended. Mix baking powder and flour and add to mixture and beat until blended. Do not overstir. Pour into pan and bake about 25 minutes until toothpick comes out clean. Cool slightly in pan.
Place roast, fat side up, on rack in a roasting pan. Roast, uncovered, at 325° about 1 1/2 hours or until thermometer is 145° (medium-rare). Cool for 30 minutes, then cover and chill.
Cream butter and sugar in mixing bowl. Add salt, vanilla, flour and nuts. Mix well. Shape dough in one-inch balls. Place on ungreased cookie sheet. Bake 12 to 14 minutes at 375° until light golden brown. Roll in 1/4 cup powdered sugar while warm. Let cool; roll in powdered sugar again.
Combine flour, baking powder and salt. Mix sugar, oil and vanilla. Add egg. Add 1/2 flour mixture, mix. Stir in apple, nuts and milk. Add remaining flour and mix until barely blended. Grease muffin tins. Bake at 350° for 25 minutes.
Heat oven to 350°. In medium bowl, stir together rice and soup. Transfer rice mixture to greased 9-inch pie plate; press rice evenly over bottom and up sides to form "pie crust. Pour turkey chili into rice crust. Bake, uncovered, for 25 to 30 minutes or until very hot. Remove from oven; let set 5 minutes before cutting. Top each serving with sour cream and sprinkling of green onions, if desired, and serve.
Combine all ingredients until well blended. Serve with bagels, muffins or your favorite type of bread.
Stir fry the onions for about 1 1/2 minutes in the oil, then add the eggs. Once the eggs have set, add the rice and salt to taste. Stir until evenly mixed.
Cook rice as directed on package. While that's cooking, melt butter and saute onions. Add soup and cheese until melted. Add thawed broccoli and cooked rice. Heat through. Transfer to casserole dish and bake 15 to 20 minutes, until it bubbles, at 350°.
Rinse and drain beans. Rinse and cut each chili into three large pieces. Saute in small amount of water, onion and garlic. Put into crock-pot or heavy stew pot together with remaining ingredients. When using crock-pot, allow 4 hours on high or all day on low. For stew pot, allow 3 hours on low.
Cream butter and sugar. Add flour and egg yolks and beat 1 minute. Chill. Grease baking sheets. Make 36 balls of dough the size of small walnuts. Place 1 1/2-inches apart on prepared sheets. Preheat oven to 325°. Using bottom of small glass dipped in sugar, flatten balls to the thickness of 1/4-inch. Make slight indentation in center of each cookie using thimble or fingertip and fill with jam. Bake until lightly browned, about 12 to 15 minutes.
Beat butter, sugar, eggs and vanilla until smooth. Combine dry ingredients and stir into batter. Fold in half of nuts and spread into greased 13 x 9 x 2-inch pan. Sprinkle rest of nuts on top. Bake at 350° for 20 to 25 minutes. Cool and cut in squares.
Simmer hamburger, taco seasoning and water together. Add the rest of the ingredients and heat in the microwave. Serve with crackers or bread chunks.
Saute pork chops to lightly brown in large skillet; cook about 10 minutes until done. Cut bell peppers in half and trim out seeds to form cup. Fill each half pepper with cooked rice. Place bell pepper cups in skillet with pork chops; add mushroom soup and 1/2 can water. Either continue to cook on top of stove or in the 350° oven for 20 to 30 minutes. Season with black pepper and wine (optional).
Mix ice cream and peanut butter together on low speed for 1 minute. Pour into pie crust and freeze until firm, about 3 hours. Warm ice cream topping slightly. Spoon over ice cream mixture. Return to freezer. Serve with whipped topping on top of each slice.
Mix ingredients together and pour into a greased 9 x 9-inch pan. Bake at 350° for 35 minutes. May be served hot or cold. Serves 12 to 20.
Combine 4 cups bread crumbs, eggs, salt, pepper, shrimp, crab, mushrooms, pimentos, onion salt and parsley. Mix lightly and pour into a large buttered baking dish. Mix soup, cream and mayonnaise. Pour over first mixture. Mix 1/2 cup bread crumbs and butter. Sprinkle over casserole. Sprinkle paprika on top. Bake 30 minutes at 325°.
Soak squash, onions and peppers in alum and ice water for 30 minutes. Drain, but do not rinse. Bring sugar, vinegar, celery seed, mustard seed and pickling spice to a boil. Add squash, onions and peppers and boil for 5 minutes. Put in clean canning jars and process in a hot water bath for 5 minutes.