HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream margarine, cream cheese and sugar. Add eggs one at a time. Add flour and flavoring. Start cake in cold oven at 250° and bake for 1 1/2 hours.
Mix rice, sugar, pineapple and vanilla. Stir in cherries and marshmallows. Fold whipping cream into mixture.
Mix flour, sugar, dry milk, baking powder and salt in bowl. Mix remaining ingredients and add to dry ingredients. Bake 18 minutes in mini muffin pan at 350°.
In a large punch bowl combine first three ingredients. Refrigerate if making ahead of time. Just before serving, gradually add ginger ale. Stir. Top with scoops of sherbet, orange slices and mint leaves. Makes 4 quarts.
In a pie plate or on a sheet of waxed paper, combine bread crumbs and 2 tablespoons Parmesan cheese. Rinse chicken; pat dry. Brush chicken with milk. Coat with crumb mixture. Spray a cold large skillet with nonstick spray coating. Preheat skillet, then add chicken. Cook over medium heat for 8 to 10 minutes or until tender and no longer pink, turning the pieces occasionally to brown evenly. Transfer to a platter; cover to keep warm. Wipe skillet with paper towels.
Peel potatoes and soak in cold water 12 hours. Pat dry and grate into a small bowl. Add egg yolks, baking powder, salt and flour. Beat well. Beat egg whites to stiff peaks and fold into mixture. Drop by tablespoonfuls into hot greased griddle or skillet. Fry until golden brown on both sides.
Mix all dry ingredients together, including orange slices. Beat eggs in separate bowl and mix with dry ingredients.
Bring water to a boil and add 2 cups sugar. Stir until dissolved. Add the rest of the ingredients. Simmer to desired consistency. Makes 1 3/4 cups.
Cream butter and sugars; add vanilla, then eggs. Mix dry ingredients and add to batter. Chill dough. To make "real" buffalo chips, each cookie should be made from 1/4 cup cookie dough, or they can be made in smaller version. Bake at 350° for 15 to 18 minutes.
Dissolve soda in hot water. Cream butter and sugar, adding beaten eggs and other ingredients. Drop by tablespoons onto greased cookie sheet. Leave room for them to spread. Bake at 350° until set and lightly browned.
Brown meat; drain. Add onion, garlic and carrot; cook slightly. Add soup, cheese and oregano. Mix together and pour into a 9-inch pie plate with crust. Cover with crust; make slit for steam. Bake at 350° for 30 minutes, or until crust is browned.
In a bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice. Stir cold water, bananas, marshmallows and pineapple into gelatin. Pour into a 13 x 9 x 2 dish coated with cooking spray; refrigerate until firm. Meanwhile, in a saucepan, combine sugar and flour.	Stir in reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Cool. In a mixing bowl, beat cream cheese until smooth; add cooled filling. Fold in whipped cream. Spread over gelatin (dish will be full). Sprinkle with nuts and coconut.
Pour everything in bowl. Blend well except chocolate chips. Blend chocolate chips last. Spray Pam in Bundt pan. Add cake mixture. Bake 50 minutes at 350°. Cool 15 to 20 minutes before removing from pan. Sprinkle with powdered sugar.
Layer in greased 9 x 13-inch baking dish half of mushrooms with juice, half of stuffing and half of cheese. Repeat layers. Pour half and half over top. Bake at 350° for 30 minutes.
Beat sugar and eggs together. Sift flour, measure, then sift with baking powder and salt. Add nuts and cherries. Alternately add flour and cherry juice (mix green and red cherries for Christmas bread). Bake for 1 hour at 350° in a 1-pound loaf pan.
Place cutlets between two sheets of heavy-duty plastic wrap; flatten to 1/8-inch thickness using a meat mallet or rolling pin. Combine flour, salt and pepper; dredge cutlets in flour mixture. Cook in oil in a skillet over medium heat 1 minute on each side. Remove from skillet, keep warm. Add vermouth to skillet. Cook until thoroughly heated. Add butter and lemon juice. Heat until butter melts. Pour over cutlets and sprinkle with lemon rind.
Beat with electric mixer, then add 2 1/2 cups more flour; beat with spoon. Let rise until doubled. Pinch off in small rolls for buns or rolls. Can also be used for cinnamon rolls. Roll dough out; spread with oleo, sugar and cinnamon. Cut off in 2-inch slices and place in well greased pan. Let rise. Bake at 350° until brown.
Mix all ingredients together except the cheese. Grease a 10 1/2-inch skillet and place in an oven to heat. Pour half the mixture into hot skillet and sprinkle with 1/2 cup cheese. Add remaining mixture on top with remaining cheese. Bake in a 350° oven for 35 to 40 minutes.
Take juice from can of chunk pineapple and enough peach juice to make 1 cup juice. Mix juice with vanilla pudding. Add pineapple chunks, peaches (chopped up), banana, coconut and chopped pecans. Mix altogether and chill in refrigerator at least one hour.
Baking Temperature: 375°. Baking Time: 8 to 10 minutes.
Heat oven to 425°. Sprinkle chicken, cheese and onion in pastry. In a bowl, beat eggs slightly. Add other ingredients and beat slightly. Pour into pastry shell over cheese and chicken. Bake 15 minutes. Reduce temperature to 300° and bake 30 minutes more or until knife inserted in center comes out clean. Cool 10 minutes before cutting.
Steam chicken, take off bones. Saute onions, celery, peppers and carrots in small amount of oil. Mix scalded milk with 2 to 3 quarts chicken broth. Add cornstarch and water to liquids, stirring constantly. Season with salt and pepper. When thickened, add sauteed vegetables and chicken pieces. Add pimiento. Taste (chicken bouillon granules can be added if needed for flavor).
Cook meat and onion in skillet until done. Mix corn bread mix, eggs, milk, peppers and 1/2 can of corn. Layer, as follows, in a greased 9-inch casserole: 1/2 corn bread mixture, then meat and onion, cheese, 1/2 (the remaining) corn and then the remaining corn bread mixture. Bake at 425° for 30 to 40 minutes.
Place bacon in a 9-inch pie plate. Cover with paper towels. Microwave at High 3 to 4 minutes or until crisp. Remove bacon. Reserve drippings in pie plate. Crumble bacon and set aside.
Peel tomatoes and dice red peppers and onions. Put in a large pot to cook. Add rest of	ingredients and cook all together until thick. Can while hot. Makes about 12 pints.
While the quartered potatoes are cooking: Saute onions, peppers, celery, garlic and mushrooms in small amount of oil for 10 minutes. Add shredded carrots and cook for 2 or 3 more minutes. Mash cooked potatoes with butter. Add spices and sesame seed and mix well. In an oiled 9-inch pie plate or shallow casserole, press in the mashed potato mixture (like a pie crust). Sprinkle with 1/2 the grated cheese and the alfalfa sprouts over the potatoes. Add sauteed vegetables. Place sliced tomatoes in a circle around the dish. Sprinkle last half of grated cheese over tomatoes. Top with a handful of fresh parsley. Bake in a 350° oven until cheese melts and potato forms light crust (about 45 minutes). Serves 4 to 6.
Preheat oven 350 degrees. Mix ingredients well. Make dough in walnut sized balls and bake 25 minutes. Cool for about 10 minutes and roll in powdered sugar. Will keep well in covered container.
Beat eggs. Add milk, butter and corn. Season well. Bake 1/2 hour at 350°.
Preheat oven to 350 degrees. Coat a 13 x 9 baking dish with cooking spray.
Mix all together. Pour into unbaked pie shell. Start in a slow 250° oven. Increase to 350° after filling sets around the edge. Bake for about 1 hour.
In a small bowl, combine all ingredients. Cover and chill. Makes about 1 1/4 cups.
Cream sugar and shortening well. Add eggs and beat well. Sift flour, cocoa and salt together. Stir into first mixture. Add vanilla and nuts. Pour into a 9 x 13-inch pan. Bake at 300° for 30 minutes. Remove from oven and spread with marshmallows. Return to oven until marshmallows melt (about 10 minutes).
Combine 8 tablespoons butter, the egg yolk, sugar, flour and salt in a bowl. When completely blended, add chocolate chunks. Divide the dough in half and roll each one into a cylinder about 1 1/2-inches in diameter and 6-inches long. Refrigerate until hard, about 2 hours.
Grease and flour a 9 x 13-inch dish. Mix all ingredients together. Pour into dish. Bake at 350° for 40 to 45 minutes.
Beat eggs thoroughly with sugar, salt, melted butter and syrup. Add pecans. Pour into 9-inch unbaked pie shell. Bake in moderate oven at 350° for 50 minutes or until knife inserted halfway between the outside and center comes out clean. Cool before serving.
Mix all ingredients, put in casserole dish and bake at 300° for 1 hour.
Cook chicken and shred. Saute onions and celery in butter until tender; add to chicken. Also add bread crumbs, soup and enough flour to form into 1 1/2-inch croquette balls. Roll in remaining bread crumbs. Fry in deep oil for 2 to 3 minutes. Drain on paper towel. Serve hot with sauce.
Shred cabbage, slice onions and crumble noodles from soup. Add toasted almonds. Mix all together in large bowl.
Mix fruit with 1/2 c sugar. Preheat oven to 350 degrees. Place butter in 1 1/2 quart casserole dish and place in oven to melt. Make batter using remaining 3/4 c sugar, flour, milk. Blend until smooth. When butter is melted, pour batter evenly over butter. DO NOT STIR. Add fruit to mixture and sprinkle with cinnamon. Bake in 350 degree oven for 35 to 40 minutes or until top is slightly brown and crusty. Serve hot or cold with ice cream or Cool Whip. Servings: 6 to 8.
Cook potatoes in a quart of water until well done. Drain, reserving liquid. Mash potatoes. Saute onions and celery in butter until light brown. Sift in flour, stirring until blended. Slowly add the potato water and cook until thick. Mix the potatoes with the evaporated milk and water; add to the soup. Add seasonings and heat through. Top with shredded Cheddar cheese. Serves 4 to 6.
Beat eggs and sugar in large mixing bowl. Beat in pumpkin, oil and vanilla. Stir in flour, baking powder, baking soda and salt. Pour batter into greased and floured 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 350° for about 1 hour and 15 minutes or until wooden pick inserted into the center comes out clean. Cool in pan for 10 minutes.
Boil chicken. Take chicken out of water and put spaghetti in to cook. Cut chicken into bite-sized pieces and set aside. Drain spaghetti when done and add soup, approximately 6 ounces of grated cheese and the chicken to the spaghetti. Mix and put in a 13 x 9-inch dish and put the rest of the cheese on top. Warm in the oven until cheese melts.
Preheat oven to 350°. Line 2 jelly roll pans with aluminum foil. Prepare cake as directed on package. Divide into lined pans. Spread evenly with spatula, removing air bubbles. Bake for 15 minutes.
Combine asparagus, peas, eggs and soup. Place in casserole dish and cover with grated cheese. Bake at 350° for 25 to 30 minutes.
Combine sugar and oil. In bowl mix flour, salt and cocoa. In another bowl mix buttermilk and soda. To oil mixture add eggs and vinegar, then alternately add flour and milk to mixture. Add vanilla and coloring. Bake at 325°.
Mix together sugar, flour, eggs and cocoa. Then mix together the margarine, evaporated milk, vanilla flavoring and salt. Add	this mixture to the sugar and flour mixture; mix well. In the crusts, put layer of coconut and chopped pecans. Pour the other mixture on top. Bake at 350° for 40 minutes. Makes 2 pies.
Peel potatoes. Boil in salted water for 3 minutes and drain. Mix onion, flour, olive oil, parsley, nutmeg and lemon rind. Add potatoes and mix until potatoes are well coated. Place in a buttered baking dish. Drizzle more oil on top, if desired. Bake at	450° for 20 to 25 minutes or until nicely browned and tender. Pour lemon juice over top of baked potatoes and serve.
Mix the pudding with the milk; fold in the Cool Whip and set aside. Butter a 9 x 13-inch pan. Layer with crackers, pudding, crackers, pudding, crackers and end with crackers on top. Spread with icing and refrigerate for at least 4 hours or overnight.
In a medium bowl, combine all ingredients; mix well. To make hot cocoa, use 1 to 2 tablespoons spiced cocoa mix per cup of hot milk. Serve hot or iced. Makes 1 1/2 cups mix. Serves about 18.
Brown beef and sausage together in a large skillet. When brown, add pepperoni, then green pepper, mushrooms and seasonings to taste (do not add sugar to meat). Drain. Cook macaroni in oil and water. Drain (just a little oil to keep from sticking). Mix together macaroni and meat mixture with all other ingredients, including sugar, reserving 1 package of Mozzarella cheese. Season again to taste. Place in large roasting pan. Top with remaining Mozzarella and more Parmesan . Bake at 350° for 45 minutes.
Mix all ingredients together. Bake at 325° about 10 to 12 minutes or until golden brown.
Combine first 7 ingredients and cook until hot and bubbly. Place in a greased 9 x 13-inch dish. Cover with crescent rolls. Top with cheese, almonds and margarine. Bake at 375° for 30 minutes.
Saute zucchini and onion in hot oil until tender. Drain well and set aside. Combine soup, sour cream and carrots; mix well. Add zucchini and onion mixture to cream mixture and mix well. In a separate bowl, mix melted butter with stuffing mix.
Saute chicken in margarine 8 to 10 minutes, remove and set aside. Mix cornstarch and juice. Stir in 57 sauce and marmalade. Pour into skillet; heat, stirring until thick. Place chicken in sauce, heat and serve.
Cut the shortening into the flour with a pastry blender. Sprinkle with salt. Add cold water, little by little, mixing it in with a fork or with fingers until fully blended into the dough. Divide into 2 balls. Roll each ball on flour and roll out on a board, creating a crust that fits the size of the pan. Lay the crust at the bottom of the pie pan; trim to size. Roll out the other ball of dough to make a crust to cover the pie.
Mix ingredients (except cornstarch) into crock-pot. Cook at least 5 to 6 hours on low setting. Add cornstarch and mix before serving.
Heat oven to 375°. Mix pie filling and cherries in ungreased square baking dish (8 x 8-inch). Spread evenly. Mix Bisquick, nuts, sugar and cinnamon. Cut in margarine until crumbly. Sprinkle over cherry mixture. Bake until brown, about 35 minutes. Serve with vanilla ice cream, if desired. Yields 6 to 8 servings.
Brown meat and drain. Mix meat, cheese, soup and rotel in crockpot. Stir until cheese melts.
Make pudding according to directions on the box. Mix cream cheese, powdered sugar and Cool Whip. Smash Oreos. Using 1/2 of each mixture, put 1 layer of Oreos, 1 layer cream cheese mixture, 1 layer pudding, 1 layer cream cheese, 1 layer pudding, top with the rest of the Oreos.
Preheat oven to 350°. Whip the egg whites. Add the sugar; whip until stiff. Fold in the chocolate chips and pecans. Place on foiled cookie sheet by teaspoonfuls. Place in oven overnight. Turn off oven. Do not peek.
Preheat oven to 325°. Cut each tenderloin into 8 pieces. Place each piece between 2 pieces of waxed paper and flatten to 3/4-inch thickness.
Mix first 6 ingredients thoroughly. Put into a loaf pan. Cover with bacon. Pour tomato sauce over meat loaf. Bake at 350° for 1 hour or until well done.
Bring to boil sugar, evaporated milk and salt. Boil 6 minutes after it comes to a rolling boil, stirring constantly. Break chocolate bars and chips into sugar mixture. Add marshmallow cream, chopped nuts and butter. Pour into buttered pans and let cool. Very rich.
Mix together sugar and cream cheese. Beat until well blended and smooth. Mix in remaining ingredients. Store in airtight container in refrigerator. Makes 7 cups. Serve with gingersnaps. Can serve in hollowed out small pumpkins.
Mix first 5 ingredients in double boiler top. Cook over boiling water, stirring 15 to 20 minutes, or until thick. Remove from heat. Gradually stir in confectioners sugar. Press into greased 9-inch square pan. Chill. Cut into 1-inch squares. Makes about 2 pounds.
Slowly cook hamburger, sausage and onion in frying pan until crumbles. Combine all ingredients in a large pot and cook several hours.
Spray baking sheet with nonstick spray. Mix tomato sauce, garlic powder and 2 tablespoons Parmesan cheese. Spread sauce on top of bread. Sprinkle cheese on top of sauce; arrange vegetables on top, then sprinkle remaining Parmesan cheese. Bake at 450° for 10 to 15 minutes, or until done.
Preheat oven to 425°. In a small bowl, beat the eggs. Add the sugar, beating until thick and lemon colored. Stir in the corn syrup, pecan halves and vanilla extract. Pour into pie shell. Place on middle shelf of oven. After 10 minutes, reduce oven temperature to 325° and continue baking for about 35 minutes or until filling is set and crust is lightly browned.
Brown beef stew meat	in a little oil in Dutch oven. Add water, garlic, chili powder, oregano, salt, cumin and pepper and simmer for at least 2 hours (the longer it cooks, the easier it is to shred later) or until remaining liquid is absorbed. Shred meat with 2 forks or let cool and pull apart with fingers.
Cut each tortilla with 2 1/2-inch cutter into 3 rounds, making 4 dozen mini tortillas. (Reserve scraps on shallow buttered baking sheet, sprinkle with seasoned salt, barbecue spice or your favorite herb and bake in hot oven at 400° for 8 to 10 minutes, until toasted. Cool, then store in airtight container and use as nibblers.)
Dissolve jello and salt in boiling water. Break up cranberry sauce and add to jello mixture. Stir to dissolve. Add pineapple and nuts, then refrigerate.
Dissolve cocoa in 1 tablespoon hot water. Add oil and blend sugar and 1 tablespoon hot water. Pour over cake. (Can use more sugar or water, if needed.)
Arrange sliced potatoes on the bottom of a 9 x 13-inch lightly greased baking dish. Salt and pepper to taste. Add the uncooked hamburger next and top with the onion rings. Add the beans and their liquid. Top with the tomato soup; spread evenly. Scatter bacon pieces on top. Bake, uncovered, at 350° for 1 1/2 hours. During the last 15 minutes, place cheese on the top to melt. Serve with green salad, breadsticks and a cup of fruit.
Sprinkle yeast and 1 tablespoon sugar into very warm water and stir until dissolved. Mix scalded milk, 1/2 cup sugar, salt and margarine until all is melted and dissolved. Cool to lukewarm.
Cut the tomatoes into 3/4-inch thick slices. Salt and pepper both sides of slices. Dredge in flour, coating well and shaking off excess. Heat butter until foamy, but not browned. Cook tomatoes gently until first side is lightly browned. Before turning, crumble 1 tablespoon brown sugar over the tops. Turn. Add extra butter if needed. Crumble remaining sugar over tomatoes. Fry second sides until lightly browned. Remove tomatoes. Hard green tomatoes will have to be cooked 5 to 10 minutes. Can use bacon fat.
Cream sugar and oil. Sift together flour, cinnamon, nutmeg, baking soda and salt. Add this mixture, alternating with milk and molasses. Finally add raisins. Spread on cookie sheet. Bake in a 350° oven for 20 to 25 minutes. Remove from oven and sprinkle with sugar.
Mix and cook at 350° about 3 hours. Can be cooked in crock-pot all night on low. Serve over noodles or rice.
Disjoint pheasant and marinate in wine for 3 hours. Add spices. Brown meat in butter in a hot iron skillet, turning often. Combine mushroom soup, cream, sour cream and onion; cook over low heat. Add 1/2 cup wine and mushrooms. Combine with meat and bake at 275° for 1 hour. This is also excellent using wild duck.
Open can of soup, pour into saucepan, fill can with water, pour into saucepan, put pan on stove, turn the burner on and put pan on burner. Stir occasionally. Let soup boil. When soup boils for 5 minutes, soup is done. Remove from burner, turn off burner. Pour some soup into a bowl and serve with a bologna and cheese sandwich.
Cook macaroni; brown chuck and mix tomato sauce, spatini and garlic sauce with chuck. Mix with macaroni and top with cheese; bake at 350° for 30 to 45 minutes.
Place meat in center of large piece of aluminum foil. Sprinkle meat with soup mix; cover with vegetables; dot with butter and sprinkle with salt. Fold foil and seal securely to hold juices. Place on baking sheet and bake at 450° for 1 1/2 to 2 hours. Yields 4 servings.
Blend vanilla pudding and milk until smooth. Stir in sour cream and fold in Cool Whip. Place a layer of broken wafers into dish of your choice. Cover wafers with layer of sliced bananas. Top this layer with pudding mix. Layer in this order to top, ending with pudding mix. Sprinkle top with crushed wafers. Let stand 4 hours or more in refrigerator before serving.
Boil chicken until tender, about an hour. Remove skin; pick chicken from bones. Put chicken in a baking dish (use 13 x 7-inch dish). Melt margarine; pour over chicken. Sift flour and salt; blend in milk until smooth. Spread flour mixture over chicken. In saucepan, blend soup and broth. Heat to boiling; pour over flour mixture. Bake in a 425° oven until brown.
Mix well. Pour into unbaked pie shells. Bake at 350° for about 30 minutes or until done.
Melt butter and sugar over low heat. Add egg, dates and vanilla. Cook for 10 minutes, stirring frequently, then stir in Rice Krispies and chopped pecans. Allow mixture to cool enough to handle. Roll into balls and then roll the balls in coconut to cover them.
Boil beets until tender. Skin in cold water. Slice and put back in pot. Combine remaining ingredients and pour over beets. Heat to a simmer and let simmer 15 minutes. Pack in hot, sterilized jars and seal tight.
Blend together all dry ingredients. Add water and onion and again blend. Add turkey or chicken and mix together thoroughly. Allow to marinate in refrigerator for an hour or two. Shape into patties. Coat with flour. Saut in olive oil about 10 minutes. Turn over and continue to cook another 10 minutes. When done, add a few tablespoons water to pan to deglaze. Allow sausage to sit in liquid until it is mostly absorbed.
Judge amounts needed by number of people you are feeding. Melt some butter in skillet. Tear up sandwich steak and brown in melted butter. Roll out thawed bread on very lightly greased cookie sheet. Spread steak, spaghetti sauce, cheese and mushrooms over bread. Roll bread from wide end and bake according to bread directions. Slice and serve.
Peel and cut potatoes in quarters. Place in steamer (microwavable) over water with lid on for 5 minutes. Remove; place in microwavable dish. Add butter and cheese. Microwave 5 more minutes.
In medium saucepan, combine dates, water, butter and vanilla. Cook 5 minutes. Cool. Add egg and sugar. Sift flour with remaining ingredients and add to mixture. Put in a greased and wax paper lined 9 x 5 x 3-inch loaf pan. Bake in moderate oven, 350°, for 1 hour or until done. Cool. Frost and decorate with nuts and candied cherries. Keeps well. Can be frozen.
Mix the cream cheese in a bowl until creamy. Add peanut butter and sugar and beat until creamy. Add milk and stir in cool whip. Pour this in your pie crust. If you want to serve within the next two hours after preparation, place in the freezer. However, if you make it ahead of time for the next day, you can chill it in the fridge.
Cream sugar, oil and eggs together. Add pumpkin and water. Sift together flour, soda, salt, cinnamon and nutmeg. Add to pumpkin mixture. Mix well and add vanilla, pecans and dates. Grease and flour four 1-pound coffee cans and fill halfway. Bake at 325° for 1 hour. Allow to cool before removing from cans.
Sift 4 cups flour over all fruit. Mix with your hands. Cream together sugar and butter or margarine. Cream thoroughly. Add well beaten eggs. Mix butter mixture with fruit mixture with your hands. Pour over lemon extract. Mix thoroughly with hands. Oil loaf pans and line bottom with oiled brown paper. Bake at 300° for 1 3/4 to 2 hours.