HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease two 9-inch round pans or 1 Bundt pan. In large mixing bowl, cream sugar and margarine or butter. Add eggs and vanilla. Mix for 1 minute or until smooth. In a small bowl, mix cocoa and coffee. In a medium size bowl, mix flour, soda, salt and baking soda. Alternate flour mixture and coffee mixture and mix into egg mixture until all mixed. Pour into pans and bake 20 minutes for round pans or 40 to 45 minutes for Bundt pan. Serve with whipped cream.
Add egg with flour; dip pork cubes in batter and brown in hot oil. Drain well; add to sauce.
Peel garlic cloves and blend in blender with olive oil. Store in refrigerator in sealed jar. Use when chopped garlic is called for.
Mix all ingredients in bowl and marinate for 1 hour. Divide mixture in half and place each half on 2 sheets of foil, making hobo-dinner like packets. Bake 20 minutes in 450 degree oven. Serve with rice.
Open hamburger buns and lay flat on cookie sheet. Dice up pepper and onion in bowl; add sauce. Brown hamburger; drain and add to mixture. Spoon onto buns and top with the cheeses. Bake at 350° for 10 to 15 minutes.
Mix all ingredients, except zucchini. Salt and pepper to taste. Add zucchini. Pour into 9 x 13-inch greased pan. Bake at 325° for 50 minutes until lightly browned.
Soak beans overnight; add soup, onion, liquid smoke and water. Cook until beans are tender. Add brown sugar. Place in casserole and warm 1/2 hour before serving.
Beat egg whites until stiff. Mix sugar, salt and baking powder; add to egg whites slowly and beat until it peaks. Crush crackers and fold in. Add pecans and vanilla. Pour into well buttered pie plate. Bake at 350° for 20 minutes. Cool completely and top with Cool Whip.
Mix above ingredients and bake in shallow dish for 20 minutes at 375°. Serve with Triscuits or Tostitos.
Bring first 3 ingredients to boil and keep medium boil for exactly 7 minutes. Stir occasionally. Put in large bowl or pan the marshmallows and chocolate chips. Pour boiled mixture over. Add vanilla and nuts. Beat well until creamy. Pour into buttered 9 x 13-inch pan. Chill.
Mix spaghetti sauce, pasta, vegetables and 1/2 cup Parmesan cheese. Spoon mixture into 9 x 13 baking dish or 3-quart casserole. Sprinkle with Mozzarella cheese and remaining Parmesan cheese. Bake at 375° for 20 minutes. Serves 6.
Peel, slice and cook potatoes until tender. Crumble and brown sausage. Drain. In casserole dish, layer potatoes, sausage and cheese. Repeat layers. Top with cream of mushroom soup. Bake at 350° for 25 to 30 minutes.
Sift dry ingredients together. Add remaining ingredients, buttermilk, oil, eggs, vanilla and vinegar. Mix thoroughly. Spread batter in greased and floured cake pans. Bake at 350° for 25 minutes or until done. Remove from pan; let cool.
Make cake in 2 layers. Make pudding. When pudding is done, stir in Kahlua and cool. Cut cake into cubes; will use less than both layers in standard trifle bowl. Layer cake, pudding and Cool Whip. Repeat.
Mix cocoa with boiling water; set aside. Beat egg whites with cream of tartar until very stiff. Set aside. Sift dry ingredients. Make well in center and add salad oil, egg yolks, cocoa mixture and vanilla. Beat well. Fold in egg whites. Bake at 325° for 55 minutes, then at 350° for 10 minutes.
Cream margarine, sugar and eggs. Add sour cream and vanilla. Sift together flour, baking powder and baking soda. Sift again and add to first mixture. Beat until smooth. Pour half of batter into 8 x 12 greased pan. Spread half of the topping over batter.
Mix all together except crackers and milk and set aside to jell like thick cream. Take 1 (12 ounce) can evaporated milk, well chilled (almost icy), and whip into soft peaks. Fold Jell-O mixture into whipped canned milk. Pour into a lined 13 x 9 x 1 1/2-inch pan that has been lined with crushed graham crackers. Sprinkle few crumbs over the top and chill well. Serves 12.
Preheat oven to 350°. Beat together sugar, oil and eggs until smooth. Add flour, baking soda, cinnamon, and carrots. Pour into ungreased 15x10-inch jelly roll pan, or two 9x13-inch pans. Bake for 25 minutes. Cool completely before spreading frosting on top.
Mix cream cheese, butter and pepper. Fold in chicken and mushrooms. Roll the stuffing mix until fine and mix with pecans. Unfold crescent rolls and roll flat. Put a spoonful of mixture in center of wide area of the roll. Roll and seal edges. Dip in melted butter and roll in stuffing mixture. Place in Dutch oven and bake 20 minutes or until golden brown.
Take thawed spinach and pat with paper towel to remove excess water. Combine all ingredients in crockpot and heat on low until creamy.
Combine and pour into pie shell. Bake at 375° for 40 to 45 minutes until knife comes out clean.
Drain and reserve water, then debone salmon. In large bowl combine all ingredients and drop by teaspoonful in hot Crisco. Brown on both sides and drain well on paper towels. Makes 6 to 8 patties.
Mix all dry ingredients thoroughly. Add eggs, oleo or butter, sour cream, corn and cream-style corn. Blend until well blended with mixer. Pour into greased pan. Bake at 350° for 45 minutes or until golden brown on top.
Cream margarine and sugar; beat in eggs one at a time. Mix flour with soda, salt and spices. Add this alternately with sugar mixture and buttermilk. If batter seems too stiff, add a little more buttermilk. Put 3 large spoonfuls of batter in 8 or 9-inch pans which have been greased and floured. Bake at 350° for 15 minutes or until done. Stack layers with unsweetened and spiced applesauce. Makes 6 to 8 layers.
Wash and de-stem mushrooms. Stuff the mushrooms with a mixture of mayonnaise, bread crumbs and Cheddar cheese. Sprinkle with paprika. Broil the mushrooms 5 to 8 minutes. Serve hot.
Bring first 4 ingredients to boil and boil for 20 minutes. Add Jell-O. Pour into jars and seal while hot.
Preheat oven to 350°. Blend together sugars and shortening. Add eggs and vanilla, mixing well. Add oatmeal, chocolate chips and nuts. Spray cookie sheets with cooking spray and drop dough by teaspoon onto cookie sheets. Bake for 12 to 15 minutes or until golden brown. Makes 4 dozen. Can be doubled or cut in half easily.
Cream oil, sugar, eggs and vanilla. Then add apples, nuts and raisins. In another bowl, mix flour, salt, soda and cinnamon, then add to wet mixture. Bake in a greased and floured tube pan at 350° for 1 hour and 15 minutes.
Peel and cube potatoes; boil until potatoes are tender. Drain and put in casserole dish. Stir in margarine and soup; add onions and ham or bacon bits. Top with cheese. Bake at 350° until bubbly hot and cheese is slightly brown.
Cream together cream cheese and sugar. Mix vanilla pudding mixes and milk. Let stand a few minutes. Mix frozen whipped topping into pudding mix, then add cream cheese and powdered sugar to pudding mix. Crush the package of Oreo cookies in blender or with rolling pin. In a flower pot or large plastic sand bucket, layer the crushed cookies over the pudding mix. May add gummy worms and artificial flowers!
Beat eggs. Add vinegar and sugar; heat and beat constantly until mixture thickens. Add 2 tablespoons butter; let cool. Mix in bowl the grapes, chunky pineapple, fruit cocktail, nuts and marshmallows. Add cooked, cooled mixture; fold in the whipped cream. You can add coconut and raisins if you wish.
Heat water to boiling. Add margarine and bring to rolling boil. Dump all flour at once into boiling water. Lower heat and stir vigorously until ball of dough forms. Remove from heat. Beat in eggs, one at a time. Continue stirring until smooth, thick batter forms. Drop dough on ungreased cookie sheet by tablespoonfuls (generous). Bake at 400° for 30 to 35 minutes. Cool and fill with sweetened whipping cream, whipped.
Heat undiluted mushroom soup. Dissolve gelatin in hot water; mix with soup. Add cream cheese and blend well. Add shrimp, celery, green onions and mayonnaise. Place in salad mold and refrigerate overnight. Unmold and serve with crackers. Crab may be substituted for shrimp.
Mix sugar and melted butter; add warm water. Sprinkle yeast over mixture and stir together, then add flour; mix by hand. Dip spoonfuls out in muffin pan sprayed with Pam.
First Layer: Beat cream cheese, one cup of cool whip, and one cup of powdered sugar until smoothed. Spread on to crust. Sprinkle with coconut.
Peel and slice thinly the carrots. Cook and drain. Add onion and bell pepper, sliced or chopped. Set aside.
Mix cooked, mashed sweet potatoes with mixer. Add sugars, butter, milk and eggs. Add vanilla and spices. Mix well and spoon into 3 (9-inch) pie shells. Bake at 350° for 45 to 50 minutes. Serve with whipped cream. Makes 3 pies.
Peel and devein shrimp; set aside. Cook pasta according to package; drain and set aside.
Mix flour, sugar, baking soda, salt and cinnamon. Beat eggs and oil; add to flour mixture. Add pecans, coconut, bananas, pineapple and vanilla. Pour into 2 greased loaf pans. Bake at 350 degrees for 1 hour to 1 hour and 20 minutes.
Cook squash, onion and garlic in butter until tender. Add sugar, salt and basil. Beat egg; add milk, pepper and crackers. Mix together with squash. Cook 15 minutes at 350°. Sprinkle with Parmesan or other cheese and return to oven for 5 minutes.
Choose veal or pork cutlet. Schnitzel should be lightly pounded with flat surface, to tenderize. Sprinkle each schnitzel with salt. Dredge in flour. Tap off excess. Dip in beaten egg and fine, dry bread or cracker crumbs. Make sure each schnitzel has a complete coat of crumbs to retain juices while cooking. Pan-fry schnitzel slowly in butter or margarine over low heat until golden brown.
Heat water to boiling and add bouillon cubes. Boil till dissolved and remove from heat. Cut onions into thin slices and add to broth. Add salt and pepper. Return to heat and bring mixture back to boiling and then turn heat to low and simmer uncovered for 1 hour. While stirring, sift flour into soup. Simmer for an additional 30 minutes. Add cream and 1 cup of shredded cheddar. Simmer for 10 more minutes. Serve hot and top with a little Cheddar and Monterey Jack.
Heat whipping cream in a double boiler. Add egg yolks, sugar, lemon juice and salt. Cook until thick. Cool. Add 3/4 of the whipped cream, pineapple and cherries. Be sure to drain the fruit. Add halved marshmallows. Let stand for 24 hours before serving. Enjoy!
Mix all ingredients quickly. Put in pie shell and bake in 350° oven until firm; about 30 minutes. Do not overcook. This pie has a custard texture. Serve warm with ice cream.
In a small bowl, beat the cream cheese, sour cream, oregano, garlic powder and red pepper. Spread evenly in pie plate. Spread pizza sauce over the top. Sprinkle pepperoni, onion and green pepper. Bake at 350° for 10 minutes. Top with cheese; bake 5 minutes more, or until cheese is melted.
Mix first 6 ingredients together and form into oblong patties. Brown in shortening; drain. Add the mushroom gravy and simmer for 20 minutes. Serves 4.
Melt butter in a 3-quart pan. Blend in flour and stir until smooth. Slowly stir in chicken broth. Add pepper and Old Bay and simmer for 2 minutes. Slowly add milk. Stir constantly until thickened. Do not boil. Add crabmeat and salt to taste.
Chop shrimp into medium small pieces. Chop eggs. Mix together. Add remaining ingredients. Add enough mayonnaise to make creamy.
Combine sugars and shortening. Mix well. Stir in beaten eggs. Combine flour, baking powder and salt and stir into first mixture. Add vanilla, oatmeal, dry cereal, coconut and raisins, stirring after each addition. Form into 1-inch balls; place on lightly greased cookie sheet; to flatten the balls, use a glass tumbler, greased lightly on the bottom or dusted with flour. Or, drop the batter from a teaspoon, well apart, on a lightly greased sheet. Bake at 375° for 10 to 12 minutes. Remove immediately to rack to cool.
Grate all of the cheese. Combine with Bisquick and sausage. Mix altogether (works best by hand). Roll into small balls and place on ungreased cookie sheet. Bake at 350° for about 15 minutes or until light brown.
Combine all ingredients in blender on high speed and count to 10 slowly. Pour into well-greased pie plate (9-inch). Bake at 350° for 40 minutes or until knife comes out clean.
Beat eggs well in a bowl; add bananas and mash well. Add sugar, flour (sifted) and soda and additional ingredients if desired. Mix well and bake in a loaf pan at 325° for 1 hour.
Put condensed milk in large mixing bowl. In small mixing bowl, whip cream until soft peaks from. Combine the lemon juice, vanilla flavoring and food coloring to the condensed milk. Stir until thick. Fold in the whipped cream. Pour into graham cracker pie shells. Makes 2 (8 or 9-inch) pies.
Brown meat and onions; add taco seasoning mix. Mix corn meal, corn, eggs and milk. Spread a layer of bread mixture on bottom of pan, layer of meat and cheese. Pour rest of corn bread on top of meat mixture. Grease pan. Bake 45 minutes at 350°.
In punch bowl, combine pineapple, milk and orange juice. Just before serving, add ginger ale, stir and then scoop in scoops of orange sherbet.
Cream sugar, butter and eggs. Add remaining ingredients; mix well. Spread in a 13 x 9-inch pan. Bake at 350° for 20 minutes.
Cook onions in oil until soft; add all other ingredients except potatoes and completely cover with water. Cook until meat is brown. After potatoes are cooked, mash them slightly (should be in small pieces). Add potatoes to meat mixture and skim most of liquid. Put in crust and bake until crust is golden brown. To make 2 pies, bake at 300° for 1 hour.
Mix the first 2 ingredients for crust. Cream powdered sugar, eggs, oleo and vanilla together until fluffy. Spread over crust. Slice bananas over filling. Add pineapple on top of bananas. Put strawberries on, then Cool Whip on top of strawberries. Top with pecans and cherries. Drizzle chocolate over that. Refrigerate.
Pat the rolls into 2 (9 x 12-inch) pans. Bake according to directions on package. Mix mayonnaise, cream cheese and Hidden Valley. Spread on baked rolls. Arrange vegetables on top. Sprinkle Cheddar cheese on top.
Place beef on top of chicken pieces and roll. Put toothpick through center to hold it together. Place all chicken, once it has been rolled, in casserole dish. Mix cream of mushroom soup, cream of celery soup and sour cream together. Pour over the chicken. Bake at 275° for 3 hours.
Beat eggs, sugar, oil and carrots all together. Add flour, soda, cinnamon and salt. Bake in a large cookie sheet (greased) in a 325° oven.
Boil noodles until soft. Drain and rinse. Add cheeses and wine, mixing until blended. Add cream, fish and crab meat or other fish and blend well. Top with bread crumbs. Bake at 350° for 30 minutes.
Stir pudding into Cool Whip. Add pineapple (with the juice) and marshmallows. Add walnuts or pistachio nuts (optional). Fold together and let stand 12 hours.
Melt chocolate and butter; add egg and then sugar and vanilla. Mix well; put in a buttered dish. Let cool.
Cut crusts from 12 slices of bread; butter. Make filling with the first 5 ingredients. Mix well. Place half the slices in a 13 x 9-inch pan. Fill with sandwich mix and cover with second slice. Mix sour cream and soup. Spread over sandwiches. Refrigerate overnight. Bake at 325° for 45 minutes. Serves 6. Sprinkle with paprika before serving.
Mix all ingredients and bring to a boil. Will cook 3 chickens on the grill. Keep sauce hot while cooking chicken.
Melt 3/4 stick butter. Sift together flour, sugar, salt and baking soda. Add egg, buttermilk, vanilla, melted butter and grated orange peel. Fold in blueberries. Fill 12 well buttered muffin tins 3/4 full. Bake at 400° for 25 minutes. Makes 12 muffins.
Melt butter. Add uncooked rice and saute. Add sliced mushrooms and dry onion soup mix. Add 1 cup water. Cover and cook 25 minutes over low heat. Serves 3 to 4.
Use a whole young chicken. Boil until tender. Peel from bone and dice meat, not skin. Use only enough oil to fry corn tortilla on both sides (about 15 seconds). In each tortilla, put chicken, onion and cilantro (optional) and then roll. After all tortillas have been placed in a baking pan, pour enchilada sauce on top. Sprinkle cheese and olives evenly on top. Cover loosely with foil. Bake at 350° for 20 to 25 minutes.
Cream shortening and sugar. Add vanilla. Add eggs, one at a time, beating after each addition. Sift dry ingredients together. Add alternately with buttermilk. Mix both mixtures together. Pour batter into greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 15 minutes or until done.
Cook and mash potatoes. Cream 2 cheeses together. Add to potatoes. Mix. Pour into buttered baking pan. Refrigerate overnight. Next morning, dot with butter. Bake 30 minutes at 350°. Great for family get-togethers.
Blend all ingredients by hand until well mixed. Pour into lightly buttered quiche pan or 9-inch deep dish pie plate. Bake at 350° for 30 to 35 minutes or until top is lightly browned and center is set. Serves 4 to 5.
Blend first 4 ingredients. Grease casserole. Pour mixture over bread. Refrigerate overnight. Put in dish of water and bake 1 hour at 350°. Serves 4.
Cook broccoli and rice according to directions (can cook broccoli not quite done). Combine all ingredients. Put margarine on top. Bake at 350° for 45 minutes.
Early in the morning, mix sugar, water, Kool-Aid and pineapple juice. Mix well in big pitcher and put in icebox. (Cool for 8 to 12 hours.) When ready to use, pour ginger ale and mixture together and serve.
Saute Italian sausage and chopped green onion until onion is tender and meat is browned. Cool; combine with chopped parsley and grated cheese. Spoon small amounts onto single wontons. Dampen edges of wontons and fold into triangles. Join 45° angle corners and pinch together. Deep fry until golden brown. Serve hot, dipping into Italian sauce.
Cut up block of butter. Then put it in empty bottle. Next put in microwave for 2 minutes.
Debone chicken breasts. Wrap each piece with bacon. Cover bottom of pan with chipped beef. Arrange breasts on beef. Mix soups and mushrooms. Pour mixture over chicken. Sprinkle 1/2 cup slivered almonds on top. Bake uncovered for 4 hours at 250°.
Break up cauliflower into small flowerets. Mix with peas, onion and mushrooms. Combine oil, lemon juice, salt and mustard. Pour over top and mix together.
Cook potatoes in their	jackets in boiling water until nearly tender; drain. Cut in 1/2-inch	slices. Place in a shallow baking dish. Cook together sugar, water and margarine in another pan for a few minutes. Then stir in lemon juice and pour over potatoes. Bake at	375° for 20 to 25 minutes, basting with syrup.
For cake mix shortening and sugar; cream. Mix flour, baking powder and salt. Add flour mixture alternately with milk. Beat egg whites and add to mixture. Add vanilla. Bake in round cake pans at 350° for 30 minutes.
Wash chicken wings and pat dry. In a bowl, combine cracker or bread crumbs, herbs and Parmesan cheese. Add seasonings and mix well to blend. Dip chicken into melted butter, then into crumb coating. Bake at 375° for about 30 minutes or until brown and tender.
Make 1 or 2 packages vanilla pudding and layer in order given: preserves to cover bottom of dish, cake broken into pieces, half of vanilla pudding, drained fruit cocktail, half of vanilla pudding, cover with whipped cream, garnish with sliced banana and strawberries. Make in early a.m. or let set overnight. Serves 6 to 8.
Arrange chips on large waxed paper lined glass plate. Sprinkle sauce over chips, then sprinkle cheese over chips evenly. Top each chip with olive. Microwave on High for 1 minute. Rotate dish and microwave 1 to 2 minutes or until cheese melts.
Cook garlic and onions in hot cooking oil. When starting to look transparent, add the chicken. Cover and cook for 10 minutes. Then add 3 tablespoons of coconut milk; stir well. Cover and cook for another 10 minutes. Then add the remaining coconut milk, okra, season with salt and pepper or Season-All. Again cover and cook for 40 minutes in a medium heat. Serve hot with rice.
Mix all the ingredients together until blended. Bake at 350° for about 30 minutes or until set. This can be put in an unbaked pie shell or into a pie plate without a shell. If potatoes are too sweet, 1 cup of sugar might be enough.
Cook spinach and onion and drain well. Mix ingredients and put in hollow of round rye loaf. Use broken rye bread to dip into spinach dip.
In large skillet, saute onion in oil until soft. Add garlic, peppers, celery, bay leaves, spices, salt and pepper. Saute 3 to 4 minutes. Add tomato puree and rice. Cover and cook over low heat until warmed through.
Melt 1 stick margarine in a 9 x 13-inch casserole dish. Put hash browns over melted margarine. (Lightly salt hash browns, if desired.) Mix together soup, sour cream, cheese, onion, salt and pepper. Spread over hash browns. Melt 1/2 stick margarine and combine with corn flake crumbs. Sprinkle over casserole. Bake at 350° for 45 minutes. Let set 15 minutes before serving.
Boil chicken; save broth. Take chicken off the bone. Dice potatoes, onions and tomatoes. Cook in broth until potatoes are done. Add chicken, sauce, corn and season to taste.
Cut potatoes into large chunks. Put in plastic bag and add onion soup mix and oil. Shake well. Pour into shallow baking dish and bake at 425° for 30 to 40 minutes.
Place graham crackers on a cookie sheet, enough to fill the pan and have them touching. Mix butter and margarine; add sugar and boil exactly 2 minutes. Pour mixture over crackers. Bake 12 minutes in 325° preheated oven. Remove from pan immediately. Put crackers on a stack of newspapers to help them cool.
Brown beef and onions. Add all other ingredients and simmer. Garnish with chopped avocado, sour cream, shredded cheese, corn chips or olives when dished into bowls. Enjoy.
Cook on top of stove for 1 1/2 hours. Just cover with water. The cloves should be in a small bag. Let entire mixture cool off. When cool, place in a pie crust shell and cook in the oven for 1/2 hour at 400°. A French-Canadian recipe. Makes 4 pies. Bon Appetit!
Heat pineapple. Add lemon juice and sugar. Stir to dissolve sugar. Soak gelatin in cold water for 10 minutes. Add to hot mixture. Put in icebox; when cool and when it begins to set, add cheese and whipped cream and then chill.
Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans. Beat shortening and sugar together until creamy. Beat egg yolks until light and add to sugar mixture. In separate bowl, mix baking powder with cracker crumbs, salt and nuts. Add cracker mixture to sugar mixture, alternating with milk. Beat egg whites and add to mixture. Pour into pans and bake for 25 to 30 minutes.
Slice the pork sausage and combine with the remaining ingredients. Put n a greased 2-quart casserole. Cover and refrigerate overnight. Microwave on Medium for 16 minutes. Serve right away.
Brown hamburger meat and drain. Partially cook broccoli as directed. Saute onions and celery in a small amount of butter. Gently add this to the rest of the recipe. Bake 20 to 30 minutes at 350°, until set. Use a 9 x 13-inch pan.
Combine first 2 ingredients and bring to a boil; boil 12 minutes, stirring constantly. Combine all the other ingredients in a large bowl. Pour hot mixture over them and stir until melted. Pour in ungreased pans. Cool slightly, then cut into squares. Do not refrigerate. Yields 5 pounds.
In a large skillet, saute onion in butter until tender but not brown. Add the cabbage, salt, pepper, brown sugar, cider, vinegar and apples. Cover and simmer until the cabbage and apples are tender and the liquid is reduced, about 1 hour. Sprinkle with bacon and parsley.
Pare eggplant and cut in 1/2-inch pieces. Cook in salt water until tender and almost dry.
Put 1 tablespoon bacon grease, margarine or salad oil in pan with green pepper, celery and onion. Cook until tender. Add tomatoes, sugar, salt and pepper. Add green beans and heat thoroughly. Yields 6 to 8 servings.
Mix soup and water in a baking dish. Stir in uncooked rice. Lay chicken on top of the rice. Cover tightly. Bake at 350° for 2 hours.