HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add eggs, milk, yeast, salt and shortening, then add 2 to 3 cups flour at a time. Let rise 20 minutes. Work in pans. Let rise again. Bake at 350°.
Layer potatoes, beef, onions, peppers and tomatoes in a 2-quart casserole. Season each layer with salt and pepper to taste. Garnish with sliced green peppers. Cover and bake for 2 hours at 350°.
For Meat Balls: Use a 5 pound bag. Mix ingredients; put all in crock-pot.
Preheat oven to 375°. Cream shortening and sugar together. Beat in the eggs. Sift the flour, soda and salt together. Stir in the bran flakes and the raisins. Soak the 100% bran in the cup of boiling water for 1 to 2 minutes, then add to the creamed mixture. Stir in the buttermilk, then the flour and raisin mixture. Mix thoroughly, then store in the refrigerator in a covered container. (This mixture will keep 1 to 3 weeks, refrigerated.) As needed, fill greased pans about 2/3 full. Bake in the oven for 25 to 30 minutes.
Brown beef and onion. Add other ingredients. Bake at 375° for 1 to 1 1/2 hours.
Sift flour, 3/4 cup sugar, baking powder and salt together in bowl. Add milk and melted butter. Stir until smooth. Spread batter over bottom of buttered 9 x 13 x 2-inch baking dish. Sprinkle berries over batter. Combine water, remaining 1 cup sugar and butter in saucepan. Bring to a boil. Pour over berries. Bake at 400° for 45 minutes, or until browned. Serve warm with vanilla ice cream.
Measure and place in a mixing bowl the flour, salt, baking powder, sugar, Crisco and 3/4 cups milk. Blend for 3 minutes; add eggs and 1/2 cup of milk and vanilla. Blend 2 more minutes. Pour into layer cake pans and bake at 350° for 30 to 35 minutes.
Grease baking sheets. Cream the Crisco until light and fluffy; beat in sugar. Add egg and vanilla; mix until well blended. Stir in milk. Combine flour, salt and baking powder; stir into creamed mixture. Mix well. Split dough in half; shape into 2 balls. Spread on prepared pizza pans. Bake at 375° for 10 minutes. Cool completely.
Mix yeast, 1/2 cup water and 1 teaspoon sugar; let stand 1/2 hour. Mix shortening and remaining sugar together. Add salt and egg; mix well. Add 2 cups lukewarm water and yeast mixture. Stiffen with flour and knead. Let rise. Shape into rolls. Can be kept in refrigerator for 2 weeks.
Mix together, adding egg whites last. Put in pie shell. Bake at 375° for 40 to 45 minutes.
Beat eggs and milk. Heat through, but do not boil, stirring constantly. After taken off the stove, add other ingredients, except ice cream and soda. Chill egg nog until very cold, preferably the day before you serve it. When ready to serve, add ice cream and lemon-lime soda to a punch bowl and pour egg nog over it.
Preheat oven to 400°. Coat a baking dish with oil. Arrange fillets in dish and fold any thin ends under, so each fillet is an even thickness. Combine olive oil, lemon juice, honey, mustard, paprika and mayonnaise. Pour over fish. Bake 10 minutes or 2 or 3 minutes longer, if fillets are very thick. Then broil for 2 minutes, until sauce on top is lightly blistered and brown.
Mix cheese, garlic, pepper, salt, soy sauce, coffee, Worcestershire sauce and oil in a blender. Pour over steak, rubbing marinade in with hands. Save excess and baste steak while cooking. Marinate several hours or overnight.
Cook hamburger and onion in skillet until pink is gone from meat. Add tomatoes and as much macaroni as you want. Add enough water to cover and let simmer until macaroni is done.
In saucepan, with enough water to cover, heat potatoes and garlic. Simmer until very tender; drain. With potato masher, mash potatoes and garlic with milk and salt until smooth. Stir in parsley; heat through. Serves 4.
Beat egg whites until foamy. Gradually add sugar; beat until stiff. Add salt and vanilla. Add other ingredients. Drop on foil covered cookie sheet by teaspoon. Place in a 350° oven on second rack from bottom. Close door; turn oven off. Leave until cool.
Mix the ingredients together and it is ready to eat. Double this recipe for a large group. This is also excellent on baked potatoes.
Combine butter, 1/2 cup sugar with 20 graham crackers. Press into 9x13 pyrex pan. Beat eggs with cream cheese. Add 1/2 cup sugar and vanilla. Spread over graham crackers. Bake at 375 degrees for 15 minutes then cool. Mix Blueberries, lemon juice, 1/2 cup sugar, and corn starch. Thicken as for pie. Pour over crust. Let stand 5 hours in refrigerator. Top with whipping cream.
Cook meat in oil until about half done; add salt, pepper, Accent and garlic powder. Add vegetables and partially cook while constantly stirring. Remove from heat and allow to cool. Stir in the eggs and bean threads. Drain most of the liquid off. Mixture is ready to be put in the egg roll shells. After making the egg rolls, fry in oil. If desired, these rolls can be frozen and fried later.
Beat together all ingredients and pour half of batter into greased and floured tube pan. Spoon filling on top of batter, then pour remainder of batter over top. Bake at 325° for 60 to 75 minutes. Cool 15 to 25 minutes in pan.
Heat oven to 325°. Beat egg whites and egg in ungreased 1 1/2-quart casserole. Stir in remaining ingredients. Bake, uncovered, 50 to 60 minutes, stirring after 30 minutes, until knife inserted halfway between center and edges comes out clean. Serve warm or cold. Immediately refrigerate any remaining pudding. Makes 8 servings.
Put tomatoes, chiles and garlic in blender. Blend approximately 10 seconds. Pour into bowl and add chopped green onions and cilantro. Stir well and salt to taste. (For chunkier salsa, chop tomatoes, chile and salsa by hand.) Make salsa one day in advance for better flavor. Serve with chips or mix with avocado for easy "guacamole."
Line pan with foil; place chicken breasts in pan. Add seasoning on chicken; cover with foil. Put a little water around foil but not on chicken. Bake at 450° for 1 hour or until tender. Melts in your mouth and low-fat too!
Place cabbage in Dutch oven. Combine egg, sour cream, sugar, vinegar, salt and pepper. Stir into cabbage. Cook and stir over medium heat (about 10 minutes) until mixture is hot and creamy.
Saute onions and pepper in fat. Mix ground beef, bread crumbs, pepper, onions, salt and 1/2 cup tomato sauce, press into a crust. Mix cooked rice, remaining tomato sauce and 1/2 cup cheese and spread over beef crust.	Bake in preheated oven for 25 minutes at 350°.	Add remaining cheese and return to oven to cook 5 more minutes.
Saute garlic, onion, celery and green pepper in 1 stick margarine.	Cook until soft, but not brown. Add 2 cans of cream of mushroom soup. Add cut up chicken to sauce. Salt and pepper to suit taste. Boil spaghetti 20	minutes in broth. Use under chicken sauce or mix together.
Melt white chocolate in top of double boiler. Add peanut butter. Pour onto jelly roll pan.
Boil vinegar, sugar and spices until sugar and salt are melted. While boiling hot, pour over vegetables and set aside to cool. Use after 3 days. May be stored in icebox. Keeps for weeks.
Cook first four ingredients over low heat. Boil four minutes. Remove from heat. Add remaining ingredients. Drop by teaspoon onto waxed paper. Makes about 2 dozen cookies.
Brown ground beef and onion. Add taco seasoning packet and tomato sauce to this mixture. Roll out crescent rolls in a 9 x 13-inch pan, pressing seams together. Sprinkle 1/2 cup chips over crescent rolls. Spread ground beef mixture next, then spread layer of sour cream. Shredded cheese is the last layer. Sprinkle the remaining cup of tortilla chips on top. Bake at 375° for 25 minutes.
Beat the egg whites stiff, then add the yolk and beat again. Beat in sugar. Then when all is mixed, spread in greased pie plate and bake in a 350° oven for 1/2 hour. Crust is unnecessary as mixture forms own crust. Serve warm with whipped cream.
Crumble bread and soak in milk. Mix all together and make into thick patties. Brown on all sides. Add a "tiny bit" of water and simmer. Make gravy and pour over steaks. Can be made and put in gravy in oven to finish.
Combine all ingredients in a baking dish except about 1/3 of the noodles. Sprinkle the remaining noodles over the top. Bake 30 minutes at 325°.
Soak bread crumbs in milk. Melt butter, add cheese. Add it to the crumb mixture. Beat one egg and add to the above with salt and pepper. Cook three minutes in a skillet. Pour over toast and serve.
Heat oil in skillet. Add eggplant; stir constantly over medium heat until soft. Remove from pan. Add onion and garlic to same pan; saute until clear. Add eggplant back. Add tomato paste, salt and pepper and healthy pinches of herbs. Sprinkle liberally with any kind of wine. Simmer over low heat; remove from stove and let cool.
Mix all ingredients together. Marinate pork chops for 2 hours or overnight (the longer, the better). Grill or cook on the stove.
Mix sugar and cinnamon together. Fill pie shell with 1/2 of apples; sprinkle with 1/2 of sugar and cinnamon. Add remaining apples and sugar and cinnamon. Mix flour, sugar and butter or margarine with fork until crumbly. Sprinkle over top of apples. Bake at 450° for ten minutes. Reduce heat to 350° and bake until done.
Grease 12 muffin tins. Soak oats in milk for 15 minutes. Add egg, oil, molasses and apples; mix well. Sift flour, baking powder, cinnamon and salt. Add to oat mixture. Stir until just combined. Fill muffin tins 2/3 full. Bake 20 minutes at 375°.
Dissolve sugar in water and bring to boil. Set aside and cool. Add other ingredients except for 7-Up or Sprite. Freeze in 2 one gallon freezer bags. Remove from freezer 1 to 2 hours before serving and let it partially thaw. Put in punch bowl and add 7-Up or Sprite. Serves 50 people.
Mix all together. Work enough flour in to make stiff dough (about 4 cups). Let rise once and shape into rolls.
Cook noodles according to package directions. In medium saucepan, melt butter; saute onion. Stir in flour until smooth. Gradually stir in evaporated milk and water. Cook over medium heat for about 5 minutes, stirring occasionally, until mixture comes to a boil and thickens. Add cheese and stir until melted. Stir in salt, pepper, noodles, turkey or chicken and peas. Heat thoroughly. Serve immediately.
Preheat oven to 350°. Butter large spring-form pan. Mix graham cracker crumbs with 1/3 cup sugar and melted butter. Press into pan, making a little "lip" so caramel does not stick. In a small pan, melt caramels with Eagle Brand milk on low heat, stirring constantly. Pour over crust. Sprinkle with pecans. In large bowl, combine cream cheese, vanilla, 1 cup sugar and eggs. Beat until smooth. Pour over caramel/pecan layer. Bake at 350° for about 50 minutes. (Place foil under cake to catch any butter which may leak.) Take cake out and turn oven off. Spread sour cream over cake and return to oven. Oven remains off! Cool and refrigerate. Let sit out 1/2 hour before slicing and serving. Very rich!!
Stir cream cheese in small bowl until smooth. Gradually stir in gelatin and milk until well blended. Chill until ready to serve. Let stand at room temperature to soften slightly, if necessary. Garnish with fruit, if desired. Serve with fruit and cookies. Makes 1 1/2 cups.
Combine all ingredients and put in casserole.	Bake at 325° for 30 minutes.
Cream butter and sugar; add eggs, vinegar, cream and vanilla. Mix only until dissolved. Bake in pie shell approximately 1 hour at 300°. Serves 6 to 8.
Cut chicken breasts in approximately 2 x 1/2-inch strips. Cut diagonally. Melt butter or margarine in large skillet; add chicken and brown on all sides. Remove chicken from skillet, saving the drippings. Add green pepper and mushrooms. Saute until tender-crisp. Return chicken to skillet.
Sprinkle your chicken with lemon juice. Crumble 6 bouillon cubes evenly over the chicken. Cook until done at 350°.
Put a vanilla wafer in each cupcake liner. Mix eggs, sugar, cream cheese and vanilla on medium speed for 5 minutes. Spoon cupcake liner 3/4 full with batter. Bake at 375° for 12 minutes.
Layer tomato and cheese slices in a shallow dish. Sprinkle with 1/2 basil and 1/4 teaspoon pepper. Drizzle with 1/4 cup Tarragon Vinaigrette. Top with cucumber and onion slices. Sprinkle with remaining basil, pepper and dressing. Cover and chill for 4 hours. Makes 4 to 6 servings.
Combine sugar, vanilla, cocoa and boiling water in an ungreased 9-inch square pan. Mix brownie mixture as directed on package; spoon mixture into pan. Bake at 350° for 35 to 40 minutes until firm to touch. Let cool for 30 minutes; serve warm with fudge sauce which will be in the bottom of the pan. Top with whipped cream or ice cream. Makes about 9 servings.
Cook rice in 2 cups water with salt until fluffy. Fry bacon, add vegetables and cook until tender. Mix with rice, place in casserole dish and dot with butter. Bake at 375° for 30 minutes. Yields 8 servings.
Soak rind overnight in lime water (2 tablespoons lime to 1 gallon water). Take out and soak in salt water for 20 minutes. Boil in clear water for 20 minutes. Boil in mixture of vinegar, sugar and spices until you can stick a fork in the rind. Put into scalded jars and seal.
Heat oven to 400°. Grease six 6 ounce ramekins (or you can use 6 large crab shells). Mix bread crumbs and milk in a large bowl. Mix in remaining ingredients gently. Spoon into shells. Place shells in jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Bake 20 to 25 minutes or until light brown.
Mix flour with baking soda. Combine butter, the sugars, vanilla and pudding. Mix in a large bowl. Beat until smooth and creamy; beat in eggs. Gradually add flour mixture, then stir in chips and nuts. (Batter will be stiff.) Drop by rounded teaspoonful about 2-inches apart. Bake at 375° for 8 to 10 minutes.
Preheat oven to 375°. Use other instructions as modified to these ingredients. Bake as directed. Each muffin contains about 200 calories.
Cook chicken and debone. Cut into small pieces. Heat soup and water until warm. Place half of chicken in a baking dish and pour half of the soup mixture over it. Sprinkle half of the stuffing over this. Add rest of chicken, other half of soup mixture and rest of stuffing. Melt margarine and pour over mixture. Bake at 357° for 45 minutes.
Cream butter, Crisco and sugar. Add flour, salt, cream of tartar, soda and egg. Mix and press in round 14-inch pizza pan. Bake at 400° for 8 to 10 minutes until golden brown. Cool.
Beat all ingredients 4 minutes. Bake in a tube pan 40 minutes at 350°. Let cool before frosting.
Cream butter and sugar; add eggs. Beat well. Add milk and mix. Sift together and add dry ingredients to creamed mixture. Stir in fruit and nuts. Add juice last.
Drain beans and peas. Combine vinegar, oil, sugar and spices. Add other ingredients and mix well. Refrigerate for 24 hours before serving. Drain when ready to serve.
Cut bacon into bite size pieces and brown with ground beef and onion. Do not drain. Mix beans together (do not drain). Add beans to the meat mixture. Stir in catsup, brown sugar, vinegar and mustard. Bake, uncovered, 1 1/2 hours in a 350° oven.
Mix first 3 ingredients in large pan. Stir over medium heat. Heat until sugar dissolves. Boil without stirring, until 310°. Remove from heat. After boiling stops, add flavoring and color. Pour into a pan of powdered sugar and start snipping into bite-sized pieces.
Combine wafer crumbs and butter. Reserve a small amount for topping. Line a 9 x 13-inch pan with remaining crumbs. Blend cream cheese and sugar. Add Cool Whip to cheese mixture. Put cheese mixture over crust. Spread cherry pie filling over cheese. Sprinkle crumbs and nuts over top. Refrigerate 2 to 3 hours. Yields 15 servings.
Cook meat until very tender. Line 9 x 9-inch pan with foil. Place vegetables in pan. Combine other ingredients (except dressing mix) with stew meat. Bring to boil. Pour over vegetables. Pat down evenly. Sprinkle dressing mix over mixture. Bake at 400° for 25 minutes or until golden brown. Makes 6 large servings.
Cut bread in half lengthwise. Pull crumbs from each section leaving approximately 1/2-inch crust. You should have about 3 cups of crumbs. Brown sausage; drain. Over low heat, stir in crumbs, beer, spaghetti and tomato sauce. Stuff bread with meat mixture. Place loaf together and wrap in foil. Bake at 425° for 20 minutes.
Beat eggs thoroughly with sugar, salt, syrup and melted butter. Place pecans in bottom of shell and pour mixture over them. Allow to sit 3 to 5 minutes for pecans to come to the top. (Note: Be sure all pecans are wet with mixture or they will burn.) Bake at 350° for 50 minutes or until knife inserted halfway between center and edge of pie comes out clean.
Drain water from the yams. Cut yams up in about 1-inch chunks. Mix brown sugar into yams. Melt butter and pour over yams. Sprinkle marshmallows over yams. Bake at 375° for 15 to 20 minutes.
Cream the sugar, shortening, eggs and vanilla together, then add the rest of ingredients. Bake at 350° for 35 to 50 minutes. Square tin pan is best to use.
Put milk in microwavable bowl and cook 2 to 5 minutes on High, until bubbles all. Remove. Stir in chocolate chips. Stir until all melted. Stir in nuts and vanilla. Pour into a foil-lined pan. Refrigerate 3 hours.
Brown ground beef; add onion, tomato sauce, garlic salt, chili powder and dash of pepper. Simmer, uncovered, for 15 minutes. Heat beans and taco shells. Fill shells with beef, cheese, lettuce, tomatoes and seal with beans.
Spray Bundt pan with Pam. Put frozen rolls in bottom of pan. Sprinkle other ingredients over rolls in layers. Cover loosely with dish towel and let rise overnight. Bake at 350° for 30 minutes. Cover with foil the last 15 minutes.
Mash the potatoes. Add remaining ingredients. Bake at 350° for 30 to 35 minutes. Sprinkle with extra cheese.
In 12-inch skillet or Dutch oven, brown ground beef and onion; drain well. Stir in remaining ingredients. Bring to a boil; boil 2 minutes, stirring occasionally. Remove from heat. Cover; let stand 5 minutes. Makes 5 (1 cup) servings.
Chop green pepper and onion into small pieces; set aside in a large bowl. Fry hamburger in Dutch oven. Drain off grease and place hamburger in bowl with onion and green pepper. Mix spaghetti sauce with hamburger mixture. Oil one 8 or 9-inch pie pan with 1 tablespoon oil. Place tortilla shells in oiled pie pan. Cover tortillas with hamburger sauce mixture, then top with cheese. Place in Dutch oven; cook for 20 minutes.
Cream shortening well. Beat in sugar and eggs. Combine well. Combine dry ingredients and add to first mixture, alternating with bananas. Beat well after each addition. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 50 to 55 minutes.
Combine sugar, corn syrup and salt in a 2-quart glass mixing bowl. Microwave 7 to 8 minutes. The mixture will be bubbly. Quickly stir in peanuts, butter and vanilla. Microwave 2 to 3 minutes. Add baking soda and stir just until mixture is foamy. Pour immediately onto a greased cookie sheet. Let cool 15 to 20 minutes before breaking into pieces.
Mix gelatine, sugar and salt thoroughly in a small saucepan. Add 1/2 cup of the water. Place over low heat, stirring constantly until gelatine is dissolved. Remove from heat and stir in remaining 1 cup of water and lemon juice. Chill mixture to unbeaten egg white consistency. Fold in mixed vegetables. Turn into 3 cup mold or individual molds. Chill until firm. Unmold on serving platter and garnish with salad greens, scallions and radishes.
Cook beef, green pepper and onion in a large frypan until brown. Pour off fat. Add tomatoes, water and seasonings. Heat to boiling. Stir in rice. Cover and cook over low heat about 25 minutes until rice is tender. Add a little water if needed.
Combine butter, graham cracker crumbs and sugar. Press into a 9 x 13 in. pan. Bake for 10 minutes in a 350 degree oven. Combine coconut and condensed milk and spread over baked crust and bake for another 15 minutes. Remove from oven. Lay unwrapped chocolate bars on top and spread as the chocolate melts. Cool before cutting. Tastes like a Mound candy bar.
Preheat oven to 425°. Combine beaten sweet potatoes with eggs. Add remaining ingredients. Beat until smooth. Pour into chilled pie shell. Bake at 425° for 15 minutes and then lower to 375° for 45 minutes.
Heat juice from pears and whip softened cheese and jello. Put pears in blender and whip together. Let set, then whip Cool Whip and jello mixture together. Let set.
Cook and drain hamburg. Cook potatoes, carrots and onion. When cooked, mash potatoes with butter and milk. Place half of the sliced carrots and onion in roasting pan on bottom. Layer hamburg, then potatoes, followed by carrots and onion, then hamburg, then mashed potatoes on top. Spray with Mazola or Pam. Bake at 350° for 45 minutes. Delicious.
Arrange alternate layers of shredded cabbage and sliced hard-cooked eggs in greased 2-quart casserole. Combine remaining ingredients and pour over cabbage. Bake, uncovered, at 350° for 1 1/2 hours.
Blend sugar and cornstarch in saucepan. Stir in water and honey. Bring to a boil over medium heat, stirring constantly. Cook to 270° to 290° on candy thermometer, soft-crack stage. Stir in salt, vanilla and desired amount of food coloring. Pour into well-greased shallow pan. Let stand until cool enough to handle. Pull portions of candy into rope shapes with buttered hands until light colored and stiff. Cut into 1-inch pieces with scissors, dipping scissors into cold water frequently.
Prepare cake mix as directed according to box. While cake is baking, mix crushed pineapple with sugar and boil 5 minutes. When cake is done, punch holes in top and pour pineapple mixture over cake. Cool cake. Mix instant pudding as directed and pour over cake. Sprinkle coconut over pudding. Place sliced bananas over coconut. Cover with Cool Whip and sprinkle with chopped nut meats. Chill before serving. Keep refrigerated.
Combine sugar and margarine. Mix in egg and bananas. Add dry ingredients and mix well. Bake at 400° for 8 to 10 minutes.
Heat oven to 350°. Grease a 9 x 5 x 3-inch loaf pan. Beat butter and sugar in a large bowl with mixer on high speed for 5 to 7 minutes. Scrape down sides of bowl and beat in eggs, one at a time. Then add orange peel. Scrape bowl again.
Lightly flour breasts. Saute in margarine about 20 minutes until brown. Place ham slice on each breast, a pat of margarine on that and Parmesan cheese on margarine. Place lid on skillet and steam about 5 minutes. Take up chicken and place on platter. Pour wine into drippings. Cook until slightly thickened. Pour over chicken. Serves 6.
Combine all ingredients. To prepare tea, add 3 heaping teaspoonfuls mix to 1 cup hot water.
Combine eggs and sugar; beat well. Add slightly cooled chocolate, flour, pecans,	butter	and vanilla; beat well. Spread batter in a	greased 9-inch square baking pan. Bake at 350° for 40 minutes. Cool completely in pan. Spread frosting evenly over brownies and cut into 1 1/2-inch squares. Yields 3 dozen.
Heat oven to 350°. Saute vegetables, onion, mushrooms and garlic in butter for 5 to 7 minutes. Beat eggs in a large bowl. Add ham, cheeses, seasonings and vegetables. Mix well. Pour into greased 9 x 13-inch pan. Bake 45 to 55 minutes or until eggs are puffed and set.
Mix flour and oleo until crumbly; press into a 9 x 13-inch pan and bake at 350° for 20 minutes. Let cool.
Heat oven to 350°. Blend butter, sugar and vanilla. Mix in flour and salt with hands. If dough is dry, add milk. Mold dough in pan from 1 teaspoon dough. Place 1 inch apart on ungreased baking sheet. Bake 12 to 15 minutes. Don't make them brown. Dip in icing.
Rinse apricots. Cover with water and boil 20 minutes. Drain, cool and chop. Blend butter, granulated sugar and 1/2 cup of the flour until smooth. Stir in All-Bran. Spread mixture into bottom of ungreased 9 x 9-inch baking pan. Bake in moderate oven at 350° for 25 minutes. Remove from oven.
Combine rice, sour cream, milk, salt, green chilies and 1/2 cup cheese. Spoon into greased casserole. Top with remaining cheese; sprinkle paprika on top. Bake at 350° for 20 to 30 minutes. Yields 6 servings.