HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour boiling water over rolled oats, cover and let stand 20 minutes. Beat butter and sugars until fluffy. Blend in vanilla and eggs. Add oat mixture and mix well. Sift together flour, soda, salt, cinnamon and nutmeg. Add to cream mixture. Bake in well-greased and floured pan. Coconut and nuts may be added, if you wish.
Sift together the flour, salt, soda, sugar and baking powder. Mix egg and milk together. Add to dry ingredients. Beat until smooth.
Place crushed graham crackers into a large bowl. Cut marshmallows into small pieces. Cut dates as marshmallows. Add pecans and stir well. Add milk. Make into a roll on wax paper. Let chill about an hour before cutting.
Lightly grease 9 x 13-inch pan (margarine or butter). Roll out 1 package crescent rolls into rectangle. Spread out in pan. Begin layering ham, salami, Provolone cheese and 1/2 the peppers. Beat eggs and grated cheese together. Pour less than 1/2 egg mixture over pan. Layer again and pour most of remaining mixture over top. Save a little to moisten top.
Mix the cake mix, water and 3 eggs. Put in 9 x 13-inch pan. Mix pumpkin pie mix; add 2 eggs and a little salt. Beat together. Spread over batter until smooth. Take boiling water and pour over top here and there. Bake at 350° for 45 minutes. Serve with whip cream.
Put cherry pie filling on bottom of 9 x 13-inch pan. Mix the cake mix, melted butter and nuts; spread on top of pie filling. Bake at 350° for 25 minutes.
Layer the meat, bread and cheese. Mix eggs, milk, mustard, salt and pepper. Pour over layers.
Preheat oven to 375°. Combine flour, sugar and powder. Mix in butter, shortening and egg white. Add vanilla. Mix well. Drop by teaspoon onto ungreased cookie sheet. Decorate with desired topping (listed above). Bake 12 minutes or until lightly browned. Makes about 2 dozen 2-inch cookies.
Combine with whisk first 5 ingredients in large mixing bowl. Combine remaining ingredients. Add to dry ingredients. Stir with whisk until well blended. Spoon mixture into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour. Cool loaves in pans 10 minutes, then remove and let cool on wire racks.
Cook frozen lima beans as directed; drain. Blend in mushroom soup and pimientos. Place in casserole dish. Pour melted butter or margarine over mixture; top with cracker crumbs. Bake in a 350° oven for about 25 minutes.
Mix ingredients with a fork. Shape into 1-inch ball. Place on ungreased cookie sheet and bake at 350° for 20 to 25 minutes or until done by checking the center. These appetizers may be frozen. Thaw slightly before baking, and increase cooking time. Makes 40 to 50 balls.
Preheat oven to 375 degrees. Cream butter, eggs, molasses, vanilla and water in medium size bowl. In a large bowl, sift together the sugars, baking powder, baking soda, salt and flour. Combine the moist mixture and the dry mixture. Add the chips. Shape the dough into 1-inch balls and place on ungreased cookie sheet, placing them 1 inch apart. Bake for 8 minutes or until brown around the edges. Do not exceed cooking time. Sugar continues to bake cookies. Makes 4 dozen.
Preheat oven to 400°. Grease 12 muffin cups and set aside. Sift together the flour, baking powder, baking soda, nutmeg, cinnamon and salt. Set aside. Combine brown sugar, eggs, buttermilk and melted butter. Beat on medium speed until the mixture is smooth.
In a heavy saucepan over medium heat, combine tomatoes, mushrooms, red bell pepper, carrot, onion, red wine, garlic, honey, basil, rosemary, oregano, thyme and black pepper. When mixture begins to boil, reduce heat and simmer for about 20 minutes. Preheat oven to 350°. Mix Ricotta and egg whites; set aside. Assemble the lasagna in a 13 x 9-inch pan. Place a layer of sauce in the pan and cover the sauce with a layer of cooked noodles. Spread the Ricotta-egg mixture over the noodles; cover with the spinach. Add another layer of noodles and another layer of sauce and then the grated cheese. Bake for 35 minutes. Let stand 15 minutes before cutting. Serves 6 to 8.
Melt butter. Add brown sugar and eggs. Beat until smooth. Add sifted flour and vanilla. Pour mixture over well lined pan of nuts. Place diced fruit on top. Pan should be approximately 9 x 11 1/2-inches. Bake at 300° for 40 minutes. These are a family favorite at Christmastime.
Cream butter and sugar and add remaining ingredients. Divide and pack into 2 pans. Bake at 375° for 15 minutes. Cool.
Mix chicken, vegetables and potatoes together. Mix cream of chicken soup with 1 cup of hot broth. Pour over chicken mixture and stir. Pour into 13 x 9-inch greased Pyrex dish.
Pound chicken breasts with mallet until 1/4-inch thick. Place 1 slice ham and 1 slice cheese on each. Tuck in sides and roll up jelly-roll fashion. Skewer with 2 toothpicks; set aside. Melt butter in microwave in 9 x 13-inch microwave dish. Microwave breasts in melted butter on High for 3 minutes, uncovered. Turn chicken over so seam side is down and microwave on High for 3 minutes.
Mix butter, Bitters and salt in 13 x 9-inch baking pan. Stir in pecans. Bake at 300° for 15 minutes. Cool.
Pour into large pitcher. Add ice and stir. Garnish with lemon slices and cherries.
Preheat oven to 375°. Grease 1 1/2-quart casserole. Cook potatoes in boiling, salted water until done. Peel and mash. Stir in all remaining ingredients except 2 tablespoons sugar. Turn into casserole dish and sprinkle with remaining sugar. Bake for 30 minutes. Makes 8 to 10 servings.
In a bowl, mix oatmeal and orange juice. Combine remaining ingredients, mixing blueberries in last. Place in cupcake tins lined with cupcake papers. Fill 3/4 full of dough. In a bowl, mix 1 cup sugar, 1 teaspoon cinnamon and 1/2 chopped nuts. Sprinkle top of each muffin with about 1 teaspoon of mixture. Bake at 400° for 15 minutes.
Wash and dry chicken. Rub all over with salt and pepper. Put celery and onion in the cavity; cover and bake at 325° for 2 hours. Uncover and bake at 400° for 15 minutes to brown chicken. Chicken is done when the leg bone moves easily. Transfer all stock in the bottom of the dish to a saucepan and add 1 to 1 1/2 cups water. Add the onion and celery from the cavity and mix well.
Arrange drained broccoli in 9 x 13-inch pan. Drizzle with melted margarine and top with cooked chicken (Broken into large chunks). Mix soup, mayonnaise; add lemon juice and salt and pepper. Pour sauce over top of chicken. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.
Cream shortening and sugar, add applesauce, eggs and water. Mix well. Mix dry ingredients in another bowl and add to first mixture. Add nuts (or raisins or both). Spray wide mouth pint jar with Pam and fill 1/2 full. Place jars on cookie sheet. Cook at 350° exactly 45 minutes. Remove jars 1 at a time and quickly screw lids on one at a time. Makes 6 to 8 jars. Great for small gifts around the holidays. This cake has the shelf life of one year because it has been properly sealed in a canning jar.
Cream together sugar and butter. Sift together the flour and baking powder. Add to the creamed mixture alternately with the milk and extract. Do not beat. Stir well. Fold in the beaten egg whites. Divide batter to make 5 (9-inch) layers. Bake 20 minutes at 350°.
Dissolve yeast in water. Pour milk over shortening, honey and salt; cool to lukewarm. Stir in 2 cups flour. Add dissolved yeast and oats; mix well. Stir in enough additional flour to make soft dough. Turn out onto lightly floured surface; knead 8 to 10 minutes or until smooth and elastic. Shape to form ball. Place in greased large bowl, turning once to coat surface of dough. Cover; let rise in warm place about 1 hour or until double in half; roll out each half to form a 15 x 9-inch rectangle. Roll up, starting with narrow ends; press together ends and seam to seal. Place in 2 greased 9 x 5-inch loaf pans. Brush lightly with melted butter. Cover; let rise about 45 minutes or until nearly double in size. Bake in preheated 375° oven for about 45 minutes. Remove from pans and cool on wire rack.
Combine first 6 ingredients and pour into 1 1/2-quart casserole. Combine nuts and syrup and pour over squash. Bake at 375° for 30 minutes.
Mix cream cheese, olives and onions. Spread on tortillas. Add ham. Roll up tightly (like a jelly roll). Cover with wax paper. Chill for a few hours or overnight. Cut in 1/2-inch bite-size pieces. Dip in picante sauce, if desired.
Mix all ingredients. Form balls and bake at 350° for about 10 minutes. Roll in powdered sugar while hot; when cool, roll in powdered sugar again.
Saute the sliced onion in the butter. Add remaining ingredients. Split 8 hot dogs in half lengthwise; add to sauce. Simmer for 20 minutes. Serve with mashed potatoes and vegetables.
Brown sausage, using Dutch oven. Add enough milk to cover sausage or desired gravy amount. Heat milk and sausage until hot, then add flour and water mixture. Cook, until thickened. Serve over home-fried potatoes, mashed potatoes or toast.
Bring to boil and cool. Pour over pickles 1/4-inch thick, about 1 gallon. You can add pickles to liquid.
Combine cake mix, pudding mix, chocolate, eggs, buttermilk and oil in large mixer bowl. Blend, then beat at medium speed for 4 minutes. Pour into 3 greased and floured 8 or 9-inch layer pans. Bake at 350° for 30 minutes or until cake tester comes out clean and cake pulls away from sides of pans. Do not overbake. Cool in pans about 15 minutes. Remove from pans and finish cooling on racks. Fill and frost with Coconut-Pecan Filling.
Beat eggs and sugar until creamy. Add dry ingredients and vanilla. Beat. Then add boiling water while beating. Pour onto wax paper lined cookie sheet. Bake at 375° for 15 minutes. Turn pan over onto dish towel. Cool and remove wax paper. Spread jelly over top. Roll up and leave in towel for 10 minutes. Slice.
Mix lemon juice and condensed milk and stir until thickened. Fold in Cool Whip, pineapple and pecans. Pour into pie shells. Cool in refrigerator and serve. Makes 2 Million Dollar pies.
Debone drained salmon and bake in oven in shallow pan for 25 to 30 minutes. Mix first 8 ingredients. Roll on waxed paper to form log. Refrigerate several hours to firm the roll, then roll log into parsley and nut mix.
Cook broccoli as directed on package; drain. Add next six ingredients; mix well. Place in baking dish and bake at 325° for 30 minutes. Yield: 6 servings.
Sift together flour, salt, baking powder, nutmeg and cinnamon. Combine sugar, egg, milk and shortening. Mix well together until smooth and drop from teaspoon into hot grease or oil.
Melt chocolate and margarine together. Mix eggs, sugar and flour well. Add to chocolate mixture. Line miniature muffin tins with paper cups. Fill 2/3 full. Bake at 325° for 20 to 25 minutes. Sprinkle tops with powdered sugar. Yields 36 miniature muffins or 18 large muffins.
Mix all ingredients in large soup kettle. Cook and stir to a boil. Reduce heat, cover and simmer for 1 hour. Stir often.
Dump all into a mixing bowl; beat at low speed for 1 minute. Bake in ungreased loaf pan or 6 x 10 x 2-inch pan.
In large skillet, crumble sausage into small pieces and brown lightly. Remove sausage and drain off all but 4 tablespoons of the drippings. To the drippings in the skillet, stir in the flour. Keep stirring until mixture is smooth and simmers. Continue simmering to brown flour (do not scorch). Add milk, a little at a time, stirring constantly, until mixture is desired thickness for gravy. Add sausage. Split hot biscuits; place on serving plate. Pour gravy over top. Makes 4 servings.
Cook corn bread. Crumble it into small pieces into a very large bowl. Let cool. Add other ingredients. Mix with broth until desired consistency.
Scald cream and margarine until melted; cool. Measure warm water into large bowl; add yeast;	stir. Add eggs, then add dry ingredients. Mixture will be a batter. Cover tightly; refrigerate overnight. Take out and shape into rolls 2 hours before baking. Let rise	until double in bulk (dough will be stiff; do not knead). Bake at 375° for 15 minutes.
Mix ingredients. Grease muffin pans and fill 1/2 full. Bake at 400° approximately 15 minutes. Makes 16 rolls. Serve hot.
Combine sugar, flour, liquid, eggs, vinegar and margarine. Cook on low heat, stirring until thickened. Let cool. Combine pineapple, pecans, cheese and marshmallows. Add sauce and stir to coat. Chill.
Melt butter and add onions, cooking until tender. Add steak. Add chicken soup and all other ingredients and simmer 30 minutes. Serve on hot buns.
Mix pineapple and pudding, adding sour cream. Fold in Cool Whip. Pour into pie shells. Let chill. Good for summer, easy and quick.
Put on stove and melt butter. Add sugar. When mixed good, add cream from a can. Let cook 2 or 3 minutes. Take off stove. Add peanut butter and powdered sugar. Beat until creamy or consistency to spread.
Boil potatoes until tender. Put potatoes and chicken broth in blender. Puree. Saute onion and peppers in butter until soft (10 minutes). Add ham and chilies. Saute 1 minute. Put potato mixture in saucepan and add sauteed vegetables. Heat. Slowly add half and half and heat. Do not boil. May serve with sprinkle of grated Cheddar cheese.
Preheat oven to 375°. Lightly grease pan with butter. Peel and core apples. Slice thin and put in pan. Sprinkle cinnamon over apples. Mix sugar, flour, salt and butter with fork until crumbly. Put mixture over apples. Bake for 20 minutes.
In large saucepan combine the first seven ingredients, bring to boil. Reduce heat. Cover and simmer for 15 - 20 minutes or until potatoes are tender. Stir in beef and 2 cups milk, heat thoroughly. Combine flour and remaining milk until smooth. Gradually stir into soup. Bring to boil. Cook and stir for two minutes or until thickened. Reduce heat. Add cheese until melted. Add pepper (optional). Top with bacon just before serving.
Pour pie filling in 9 x 13-inch pan. Drain pineapple and place on top of cherry filling. Spoon entire cake mix over pineapple. Cut margarine into small pats and place over cake mix. Spread nuts on top. Bake for 40 minutes at 350°.
Cream margarine and cream cheese together. Sift flour with salt, sugar and baking powder. Blend dry ingredients thoroughly with cheese mixture. Add beaten eggs; stir until blended. Chill in refrigerator for 1/2 hour. Pat or roll out with floured biscuit cutter. Place 1/2 teaspoon of desired jam or other filling in center of each round. Bake on ungreased cookie sheet at 375° for 15 minutes. Can be dusted with powdered sugar.
Add sugar, cornstarch, vinegar and water together in a saucepan. Boil for 10 minutes. Add drained beets. Cover and let sit for 30 minutes. Before serving, add butter and just bring to a boil.
Mix pulp, sugar, eggs and flour with soda, salt and spices. Using mixer, stir in milk and melted butter. Add vanilla. Put mixture in greased baking dish. Suggested temperature is 350°. We have found 325° is more desirable. Bake 1 hour approximately. Pick persimmons after first frost when they get soft. Wash and mash to make pulp.
Mix the first 5 ingredients together and place in a casserole. Top with cornflakes. Bake for 40 minutes at 350°.
Layer first 6 ingredients. Spread mayo over top. Sprinkle over mayo the Cheddar cheese and bacon. Cover tightly and refrigerate at least 24 hours. Toss before serving.
Preheat oven to 350°. Sift together the flour, salt, baking powder and sugar. Combine with the cornmeal. Add the milk and egg and mix well. Add the cracklings and blend thoroughly. Turn into a greased 9-inch square baking pan and bake for 20 to 25 minutes.
Season chops with salt and pepper. Brown chops in oil. Arrange potatoes in 13 x 9-inch baking dish. Place chops on top. Mix together soup, milk and onion and pour over chops. Bake at 350° for 1 hour and 15 minutes. Sprinkle with cheese. Bake until cheese melts.
Wash beans. Place in large kettle. Cover with water 2 inches above bean line. Add 2 teaspoons salt; soak overnight. Drain. Add 2 quarts water, ham hocks; bring to a boil. Add onion, tomatoes, chili powder and juice. Pepper to taste. Simmer 3 hours. Remove ham from hock before serving. Serves 6 to 8.
Prepare cake mix as directed and put chocolate chips on top of batter. Bake at 350° for 30 minutes.
In a shallow glass dish, combine soy sauce, honey, ginger, garlic, lemon peel and red pepper. Mix well. Add beef; stir to coat. Cover with plastic wrap and refrigerate for 1 to 2 hours. Preheat broiler. Remove beef from marinade and discard marinade. Using 4 (10-inch) metal skewers, alternately thread beef, tomato, mushrooms and pepper. Place on broiler pan. Broil 2-inches from heat, turning 2 or 3 times, until meat is medium-rare and vegetables are lightly brown, about 10 minutes. Makes 4 kebabs.
Saute garlic in cooking oil; add onions, pork, shrimp, carrots and cabbage. Season with soy sauce and fry for 2 minutes. Add broth and simmer; add celery. When vegetables are cooked, mix in soaked and drained rice sticks and season with salt. Garnish with spring onions. Serve with lemon.
Mix all ingredients together and pour into pie shell. Sprinkle with cinnamon. Bake at 350° for 45 minutes.
Melt margarine in baking dish. Make a batter of milk and flour. Mix all other ingredients together and put in dish. Pour batter over the top. Bake at 350°, uncovered, for 45 minutes or until brown.
Cream together first four ingredients. Combine egg and milk. Sift flour with baking powder and add wheat germ. Add the liquid mixture and the dry mixture alternately to the creamed mixture. Stir just until moistened. Bake at 400° for 20 to 25 minutes.
Measure flour; set aside. Combine 2 cups flour, undissolved dry yeast, sugar and salt in a large bowl. Blend well. Add softened oleo. Add hot water all at once. Beat with mixer, on medium speed, for 2 minutes; scrape bowl occasionally. Add 1 cup more flour. Beat on high for 1 minute or until thick and elastic. Using a wooden spoon, gradually stir in just enough flour to make a soft dough that leaves sides of bowl.
Heat oven to 350°. In a large bowl, combine sugar, margarine, pumpkin, vanilla and egg; blend well. Stir in flour, baking powder, spice and salt, blending well. Stir in nuts.
Mix together. Pour into 13x9 pan, makes a thin layer. Then sprinkle heavily with cinnamon and brown sugar. Next dot heavily with butter or margarine. Bake at 350° for 30 min.
Cook first 7 ingredients for 1/2 hour. Make a paste with clear jell and water. After thickening, add Velveeta cheese, butter and brown sugar. Put into jars and hot water bath for 10 minutes.
Brown sausage and drain. In 2-quart baking dish, combine sausage, sauce, noodles and half the Mozzarella cheese; mix well. Top with remaining Mozzarella cheese. Sprinkle Parmesan cheese on top. Bake at 350° for 25 minutes. Makes 8 to 10 servings.
Add the Marshmallow Creme sauce to the popcorn cake, then eat and enjoy.
Brown sausage and drain the fat away. Mix the sausage with two beaten eggs. Roll out the bread dough in flour, 3/8-inch thick. Cover the dough with the sausage mix; leave an inch of dough uncovered at each end. Mix together the Mozzarella, Parmesan, basil, parsley and garlic salt in a bowl, then cover the sausage mix on the dough with the cheese spice mix. Roll up into a bread; pinch the ends. Baste with a lightly beaten egg and bake 45 minutes at 325°. Cool 5 minutes before cutting. Enjoy!
Line cookie sheet with foil. Spread saltine crackers in a single layer in a 12 x 18-inch bar pan. Set aside. Melt 1 cup butter and 1 cup sugar in saucepan and boil 3 minutes, stirring constantly to avoid scorching. Pour mixture over crackers and bake at 350° for 6 minutes. Spread chocolate chips on top of the cracker surface and let melt. Spread out the chocolate over entire surface and then top with nuts. Refrigerate. Bread into pieces once candy has hardened. Store in a covered container. Candy may be frozen for later use.
Soak corn shucks in warm water 1 day before using. Soak in warm water again before using. Work shortening, chili powder and salt into masa. Add water and knead with hands until smooth. Using back of spoon, spread mixture thinly and evenly on inside of shuck, covering about half of shuck. Fill with following mixture.
Dissolve jello, sugar and water together. Add cranberry sauce and chill until thick. Add celery, nuts and sour cream; mix. Chill in 8-inch square pan until firm.
Sprinkle the chicken generously with salt and pepper. Dip each piece into the buttermilk and then coat it with the flour. Place the chicken on a rack until the coating is set. Heat about an inch of oil in a heavy skillet or electric skillet to 375 degrees. Place as many pieces of chicken in the pan as you can without crowding. Lightly brown the chicken on both sides. Reduce the temperature to 275 degrees. Cook, covered, for about 15 minutes, turning once during this time. Uncover and raise the temperature to 375 degrees. Continue frying until the chicken is crispy and well browned. Drain well on absorbent paper. Serves 4.
Sift together first six ingredients. Add egg and mashed bananas. Beat well. Add oatmeal and nuts. Stir to mix well. Drop by spoonfuls on greased cookie sheet. Bake at 400° for 15 minutes.
Mix in dish. Cover with foil and freeze. When ready to bake, cover with Ritz cracker crumbs and grated cheese. Melt 1 stick of margarine and pour over top. Bake 30 to 45 minutes until bubbly at 350°.
Sift the first 5 ingredients together. Mix remaining ingredients in large bowl of electric mixer. Beat on cream cycle until smooth and light. Add dry ingredients. Mix until well blended and smooth. Pour into 3 well-greased small loaf pans. Bake at 350° until cake breaks from side or toothpick comes out clean 50 to 60 minutes for large cake or 40 to 50 minutes for small cakes.
Mix all ingredients together in large mixing bowl. Refrigerate for 24 hours, covered. Bake in greased 9 x 12-inch pan for 1 hour, uncovered, or until lightly browned.
Cream butter and sugar. Add baking soda to applesauce. Add applesauce to butter mixture. Blend well. Stir together flour and spices; add to first mixture. Add raisins and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 12 minutes.
Cook celery, onion and green pepper for 15 minutes. Mix together sour cream, cream of celery soup and salt and pepper to taste. Layer green beans, corn, celery, onion, salt and pepper in a casserole dish. Spread sour cream and soup mixture on top of vegetables. Sprinkle sharp cheese on top of soup mixture. Mix together crackers, almonds and butter. Spread on top of casserole and bake at 350° for 45 minutes. Serves 10 to 12.
Drain juices from oranges and pineapple. Bring 7-Up and water to a boil in microwave. Dissolve in Jell-O. Stir cranberry sauce; add oranges, pineapple and pecans. Place in a square pan and leave in fridge overnight.
Make sure that persimmons have been collected after the 1st frost to assure that they will be sweet not bitter. Add soda and sugar to persimmon pulp and beat well. Add milk and beaten eggs and stir in thoroughly. Add sifted flour and beat until smooth. Add butter (melted but not hot) and stir in well. Pour into a greased and floured baking pan. Bake at 350° for 1 hour or until firm and lightly brown. Cut into squares and serve hot or cold.
Cover with vinegar and stir, then heat until hot, but not boiling. Place in jars and seal while hot.
Mix well. Serve with bananas, grapes, pineapple, strawberries, cantaloupe, honeydew, watermelon, etc.
Melt oleo; cool. Beat eggs in well and add sugar, milk and salt. Drain pineapple juice before adding pineapple to the mixture. Add bread (cubed) and mix gently. Pour into casserole dish; bake 30 minutes at 350°. Great as side dish or dessert.
Cook potatoes in boiling water to cover for 30 minutes, or until tender. Drain; let cool to touch. Peel and cut into 1/4-inch strips; set aside.
Stir water, salt and alum until dissolved. Add oil and food coloring. Knead well and add enough flour to make consistency desired. Keeps several months in a closed container.
Cut squash and remove seeds. Make a paste of butter, brown sugar, salt and pepper. Spread in cavity. Put squash back together. Cover with foil and bake at 350° for 1 hour.