HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix margarine and add sugar, then eggs, then blend with flour and milk. Add vanilla. Pour into two 9-inch cake pans. Bake for 35 minutes at 325°.
Mix together graham crackers, butter and sugar to form crust. Press crust into pan. Slice bananas and layer over crust. Slice ice cream 1/2-inch thick and place over bananas. Sprinkle with nuts. Place in freezer until firm.
Mix all together and pour in greased muffin pans. Bake in 450° oven until done.
Divide ground beef into 8 equal portions. Shape each into 4-inch diameter patties. Place equal amount of cheese in center of 4 patties. Press edges together to seal securely. Place patties on grid over medium coals. Grill 10 to 12 minutes or to desired doneness, turning once. Season with salt and pepper to taste. Toast buns on grill 1 minute, if desired.
Take elephant. Add salt and pepper to taste. Simmer over a slow fire for 4 weeks. This will serve 3,468 people. If more are expected, add 1 rabbit, but do this only if absolutely necessary; most people don't like to find a hare in their stew!
Cook rice. Set aside. Saute onions and garlic powder in olive oil. Fry ham and pepperoni with sauteed onions. Add black-eyed peas. Saute. Add cooked rice. Add parsley and pepper. Mix it up and cook 5 minutes more. Serve with pork.
Saute onion and green pepper in butter for 2 minutes. Stir in flour, then water. Stir until mixture thickens. Add seasonings. Add cheese and stir until melted. Blend in tomato juice; add shrimp and heat thoroughly, about 5 minutes. Serve over hot cooked rice.
Rinse shrimp and scallops. Slice mushrooms. In 12-inch hot skillet, melt margarine. Cook shrimp and scallops, stirring, about 5 minutes, just until done. Remove to a bowl. Add 1 tablespoon of margarine to skillet. Add mushrooms and sherry. Cook, stirring, until mushrooms are tender.
Mix the salad oil, vinegar, Worcestershire, sugar, garlic, salt and pepper; pour over drained beans. Chill 2 to 3 hours. Remove garlic before serving.
In a large skillet, saute onions in oil. Remove onion; set aside. On wax paper, mix salt, pepper and about 1/4 cup flour. Sprinkle steak seasoning on steaks and lightly flour; with skillet over medium heat, brown steaks for about 5 minutes on each side. Remove steaks. Brown remaining flour. Add water; simmer for 10 minutes. Add onions and steak; simmer about 5 minutes. Serve steak topped with onions and gravy.
Combine sugar, cocoa, salt and milk; stir until partially blended. Place butter in the center of mixture and cook for 2 minutes. Stir until creamy and smooth. Blend in nuts; pour into buttered 8-inch pan and refrigerate 1 hour. Cut into squares.
Tie pickling spice in a bag. Peel tomatoes. Cut up in chunks. Dice onions and celery. Add all these to rest of ingredients. Cook over low heat 2 hours. Put in sterilized jars and seal.
Sift flour, then measure. Add baking powder, salt and sugar to the flour, then sift all together in a medium bowl. In another bowl, mix liquid ingredients and then combine them with the dry ingredients. Mix just enough to blend only. Preheat a waffle baker in closed position on dark or high setting before each use. When light goes out, pour 5/8 cup of batter in waffle baker and immediately close cover. Bake 5 minutes or until waffle is golden brown. Wait until signal light goes out before making successive waffles.
Place peaches in baking dish. Cut crust from bread and cut each slice into fine strips. Place over top of peaches. Mix sugar, egg, flour and margarine. Pour over bread strips.
In heavy skillet, melt butter. Mix all other ingredients together, adding beaten eggs last. Pour mixture into hot skillet with melted butter and stir until heated through. Place skillet in 350° oven. When crusted around and on top, stir and let the crust form again. Do this twice, allowing the last to remain on sides and top. This takes about 40 minutes. Serve in squares plain or with whipped cream. Makes 8 servings.
Soften onion in fat. Cook beef in fat with onion until red is gone. Remove from stove and add remaining ingredients. Mix well and cook 30 minutes. Add whole corn. Put in baking dish. Mix corn bread mix and pour on top of mixture. Bake at 400° until corn bread is done.
Pour 1 1/2 c. boiling water with oatmeal and stir. Cool. Cream together butter and sugars. Add eggs, cooled oats, and beat well. Add flour, cinnamon, soda and salt. Spread in a greased jelly roll pan. Bake at 3501 for 25 minutes. Test for doneness. Make frosting and spread while warm.
Sift in mixing bowl flour, sugar, cocoa, soda and salt. Add the oil, vanilla, vinegar and water. Grease and flour 9 x 13-inch pan. Pour batter into pan. Bake at 350° for 35 to 40 minutes.
Heat vinegar, sugar and salad oil to boiling point; pour immediately over chopped vegetables. Add salt, pepper and lots of celery seed to taste. Let stand at least overnight (the longer, the better). It improves with age. Keep in covered jar or bowl in refrigerator.
Prepare pastry for 1-crust pie in 9-inch pie pan. Cream margarine. Gradually add brown sugar; cream well. Blend in corn syrup and vanilla; mix thoroughly. Add slightly beaten eggs and chopped pecans.
Butter casserole. Dice up eggplant. Add salt and pepper. Add croutons on top of eggplant. Place a good layer of Mozzarella and Parmesan on, then top with sliced tomatoes, salt and pepper. Place bacon over to cover the tomatoes. Bake at 350° for about 45 minutes or until cheese is melted.
In small saucepan, melt butter. Add brown sugar and milk. Stir constantly until sugar is dissolved and milk well blended. Beat in confectioners sugar and vanilla.
Put cut up chicken and sliced onion in pan. Let cook for 30 minutes. Add beer, spices, salt and pepper. Cook for 30 minutes more at 375°.
Heat oven to 350°. Wash chicken, skin if desired. Place in 9 x 13-inch pan. Sprinkle shredded cheese over chicken. Pour picante sauce over all. Bake, uncovered, for 1 hour (or until chicken is done).
Place chicken in baking dish. Put in a slice of Swiss cheese on each. Combine cream of chicken soup with wine. Pour over chicken; sprinkle one cup stuffing on top and drizzle butter over all. Bake at 350° for 45 minutes, uncovered.
Cook mushrooms, onion, peppers, garlic and thyme in butter until tender. Combine with rest of ingredients. Pour into buttered 1 1/2-quart casserole. Bake in a 350° oven for 45 minutes. You may sprinkle shredded cheese over the top when almost done. Serves 4 to 6.
In large bowl dissolve gelatin in 2 cups tomato juice. Heat remaining juice and add to gelatin mixture. Add veggies and place in greased 5 cup mold.
Stir 1 tablespoon vinegar into 1/2 cup mayonnaise; add 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon sugar; pour this mixture over slaw.
Mix and pour into two (9-inch) cake pans which have been greased and floured. Bake at 350° for 35 to 40 minutes.
Soak apricots in water for 30 minutes. Drain. Mix egg with sugar and butter. Add dry ingredients which have been sifted together alternately with orange juice and water mixture. Add nuts and apricots and blend well. Bake in greased loaf pan for 1 1/2 hours in a 350° preheated oven. Yield: 1 loaf.
Mix ingredients together. Pour into unbaked pie crust. Bake 40 to 45 minutes at 350°.
In a shallow pan or bowl, combine Egg Beaters, milk, cinnamon and vanilla. In a nonstick skillet, over medium heat in liquid Butter Buds, place the pieces of bread after they have been dipped in the Egg Beater mixture. Brown about 3 minutes on each side. Add more liquid Butter Buds, if needed. Serve with lite maple syrup.
Combine sugar, butter and water in heavy large pan. Cook to 300° or hard-crack stage, stirring constantly. Add vanilla and pour into buttered 9 x 9-inch pan. Lay chocolate candy on top and spread as it melts. Sprinkle on pecans, cool. Break into small pieces.
Place chicken in shallow baking pan. In a saucepan, melt butter and stir in remaining ingredients and heat through. Brush glaze over chicken. Bake at 350° for 1 1/2 hours or until chicken is golden brown, basting chicken frequently with glaze while baking.
Put Hershey bar in a saucepan and melt, stirring constantly. Allow to cool. Stir into the Cool Whip. Pour into the pie crust. Refrigerate for at least 1 hour. Pie is ready to serve.
Combine garlic, basil and pepper. Divide mixture in half. Press half of the seasoning mixture evenly into both sides of steaks. Heat oil and remaining seasoning mixture in large nonstick frying pan over medium heat. Add zucchini; cook and stir 3 minutes. Add tomatoes. Continue cooking 1 minute, stirring frequently. Remove vegetables to warm platter. Increase heat to medium high. Parboil steaks 3 to 4 minutes, turning once. Season steaks with salt if desired. Garnish vegetables with Parmesan cheese.
Cook chicken pieces in boiling water until tender; let cool. Remove bones and skin; cut into bite size pieces. Combine stuffing mix, sage and onion. Combine soups and milk in a saucepan; cook until hot. Pour half the soup mixture over stuffing; stir to moisten. Pour into a greased 9 x 13 x 2-inch baking dish. Sprinkle chicken pieces on top; cover with remainder of soup mixture. Bake at 350° for 40 minutes.
Mix ingredients together. Bake in a greased bread pan for 1 hour at 350°.
Mix pudding according to directions on box. Bake cake in 3 layers. Put 1 cake layer in a punch bowl, a layer of pudding, a layer of Cool Whip and a can of pie filling. Repeat process for second and third layers. Will fill punch bowl to top.
Chop into small pieces the broccoli, cauliflower, green pepper and tomatoes. Mix the mayo, cream cheese and Hidden Valley Ranch together. Mix until smooth (about 20 minutes). Combine all ingredients. Store in refrigerator. Serve on Ritz crackers or hot crescent rolls.
Beat oil and sugar; add egg yolks and beat well. Blend in hot water, dry ingredients, potatoes, nuts and vanilla. Beat egg whites; fold	into batter. Pour in 3 greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes.
Boil chicken broth and add bouillon cubes. Roll ground beef into mini meat balls and add to boiling broth. When meat is cooked, add frozen spinach. When spinach is cooked, beat eggs and cheese and pour into soup. Stir and simmer for 1/2 hour. Total cooking time is 1 1/2 hours.
I use my food processor to mix all of the ingredients together. Chill in refrigerator, then roll in pecans.
Wash chicken pieces. Pat dry. In Dutch oven or heavy kettle, brown chicken in oil. Remove chicken. Pour off fat. Add onion and tomatoes. Cook and stir 5 minutes or until onion is tender. Stir in rice, broth and next five seasonings. Add chicken. Cover tightly. Simmer 20 minutes. Gently stir in shrimp, fish, lobster and peas. Cover. Simmer 15 minutes longer. Carefully stir in artichoke hearts and pimientos. Heat through.
Cook chicken and cut into chunks. Put into a 9 x 11-inch baking dish. Mix sour cream and chicken soup together and pour over chicken. Crush crackers and mix with poppy seed; sprinkle over top of soup mixture. Melt oleo and pour over top of crackers. Bake at 350° for 30 to 40 minutes or until bubbly.
Cook ground beef, onion, pepper and spices until done. Add spaghetti sauce and tomato paste. Let simmer on low for 30 minutes.
Divide spinach, orange slices and mushrooms among 4 plates. Combine remaining ingredients in a cruet and shake well. Serve over salad. You can also add cooked bacon pieces.
Wash and break the spinach in pieces. Chop the spring onions or thinly slice the red onion. Fry, drain and chop the bacon. Chop the eggs.
Combine all ingredients and pour into casserole. Sprinkle with following topping which has been mixed together.
Make Jell-O by package instructions. Refrigerate until it starts to set. Add pound cake and sprinkle with sherry; stir and refrigerate until firm. Make custard by box instructions. Refrigerate until cold. In a glass tall sided bowl, pour in Jell-O mixture. Cover with custard; top with whipped cream and place strawberries last of all.
Put each biscuit into a 3-inch circle on a greased baking sheet. Mix oregano with spaghetti or pizza sauce. Spread some on each biscuit. Top with cheese and any other toppings you like. Bake at 400° for 8 minutes.
Let come to a boil the sugar, butter and milk, then add vanilla. Mix together coconut, cocoa and oatmeal. Stir into hot mixture. Drop by spoonfuls onto waxed paper lined cookie sheet. Cool.
Put all ingredients in a blender and mix for 2 minutes. Or put all in mixing bowl and use a mixer for 4 minutes. Put mixture into a 10-inch (has to be 10-inch) greased pie plate. Bake at 350° for 45 to 50 minutes until top is golden brown.
Mix everything together, and add meat. Shape into 6 loaves, and place in greased shallow pan. Bake in oven 400° for 30 to 40 minutes. Add ribbon of catsup before serving.
Fry and crumble bacon. Combine beans, bacon, brown sugar and cranberries. Put in a 1 1/2-quart casserole dish. Bake, uncovered, in a 350° oven for 2 hours. Enjoy!
Mix salmon and cream cheese first; add other ingredients and shape into a ball; chill for 4 hours.
Microwave broccoli until tender. Put potatoes, broccoli, sour cream and seasonings in food processor and blend. Eat as is or put in baking dish to reheat. Good, healthy and green!
Cook the broccoli. Put in a bowl and add the next 5 ingredients. In bottom of casserole dish, melt 2 tablespoons margarine. Pour broccoli mixture into casserole.
Gradually add sugar to cream cheese, mixing well until blended. Stir in remaining ingredients. (If using premelted canned chocolate, you may use more if you like dark chocolate fudge.) Spread mixture into a buttered 8-inch square pan. Chill and cut into squares.
Boil chicken in salted water until done. Bone chicken and add to broth, butter, salt, pepper and soup mix. Add remaining ingredients and boil until noodles and vegetables are done.
Remove sausage from casing and chop. In a Dutch oven, over medium heat, saute sausage, onion and garlic, stirring frequently, until well browned, around 15 minutes.
Mix together in double boiler. Beat for 7 minutes. Should be thick like melted marshmallows. If not, cook longer.
Salt, pepper and flour chicken. Fry in hot oil as for serving. Remove from frypan and drain. Make a dark roux with drippings and flour (add flour to drippings in pan and stir constantly until dark brown - it will smell a little burned). Add onion and garlic. Cook until soft. Add tomato paste, salt, pepper and water. Cook until sauce is smooth, about 5 minutes. Place chicken in bottom of 4 1/2 to 5-quart Dutch oven and pour sauce on top (chicken can be deboned if you prefer). Cook slowly on top of stove for about 1 hour. Stir occasionally to keep from sticking. If sauce gets too thick, a little water may be added. Serve over spaghetti.
Heat oven to 350°. Slightly beat eggs in a large bowl. Stir in remaining filling ingredients, except nuts, until well blended. Pour into pie shell. Arrange pecan halves on top. Bake 45 to 55 minutes until filling is set and a knife inserted in center comes out clean. Cool in pie plate on wire rack. Makes 8 servings. Serve warm or at room temperature with whipped cream.
Preheat oven to 350°. Cream butter and sugar until light and fluffy. Add eggs and vanilla. Beat 1 minute at medium speed.
Heat oven to 375°. Roll pastry to 12-inch circle on lightly floured surface. Place in 9-inch pie plate. Turn under edges. Melt caramels with water in heavy saucepan over low heat. Stir frequently until smooth. Spoon sliced apples into crust. Top with caramel sauce. Mix flour, sugar and cinnamon with margarine until mixture crinkles. Sprinkle this and walnuts over apples. Bake 40 to 45 minutes.
Wash and slice squash into small slices. Cover and boil until tender; drain well. Reserve 1 cup cooked squash. Blend cornmeal, onion and egg together. Add to remaining squash. Place carefully into hot grease by teaspoon. Cook until brown, turning only once. Drain onto paper towel and enjoy while hot.
Brown venison and chopped onion. Add all other ingredients. Simmer over low heat for 20 minutes.
Mash pears. Heat pear juice and add jello. Cook until syrupy. Mix cream cheese with milk and add pears. Mix in jello and add Cool Whip. Congeal in oblong Pyrex dish.
Wash vegetables well. Break cauliflower into flowerets. Combine with radishes, onions and chestnuts in a medium mixing bowl. Toss gently.
Beat eggs and add sugar and milk. Sift together 1/2 of the flour with salt and baking powder. Beat until smooth and add only as much more flour as needed. Batter should be thin enough to run through a funnel.
In 9 x 13-inch pan, mix water, rice and onion soup mix. Lay chicken on top. Mix together cream of chicken and celery. Pour over chicken and rice. Cover and cook for 1 hour. Uncover and cook for 30 minutes.
Combine soups, broth and tomatoes; blend until smooth. Layer the tortillas, chicken, onion, cheese and sauce. Repeat layers, ending with cheese. Bake at 325°, uncovered, for 1 hour.
Mix together all ingredients, except egg whites. Beat egg whites until stiff. Fold gently into buttermilk mixture and pour into 2 (9-inch) deep dish pie shells. Bake in 325° oven until brown and set.
Mix well. Marinate chicken 1 hour. Cook chicken on grill over low coals, turning every 5 to 10 minutes. Dip in marinade with each turn.
Put sugar and water in a pitcher and stir until dissolved. Add the orange juice and ice. Fill with chilled red wine.
Boil pork and chicken separately and save broth. Cool, debone and dice. Cook noodles and drain. Boil celery and onion in small amount of water; do not drain. Combine all ingredients except cheese, including broth in a large pan and simmer for 15 minutes, stirring occasionally. Bake in greased casserole dish for 30 to 40 minutes at 325°. Serve with cheese.
Mix together. Pour into 9 x 13-inch pan. Bake at 350° for about 20 minutes, until done.
Poke a hole in the end of a strip of bacon, then begin to wind the bacon around the stick upward. Toast over the open coals.
Brown ground beef and onion, add chopped bell pepper, garlic, basil, salt, mushrooms and tomato sauce. Simmer for 25 minutes. Place in casserole dish. Combine mashed potatoes, parmesan cheese and parsley. Place on top of the ground beef mixture. Bake in 350° oven until potatoes are heated (about 10 minutes). Serves 4-6.
Mix in bowl and pour in a 9 x 13-inch greased pan. Bake 45 minutes at 350°.
Combine first 5 ingredients in a mixing bowl. Mix well. Stir in beaten eggs. Mix in raisins and walnuts (nuts are optional). Mix in flour. Pour batter into 2 well-greased loaf pans. Top with a sprinkle of brown or confectioners sugar. (I prefer brown.) Bake at 350° for 50 to 60 minutes.
Combine tomato sauce, stuffing mix, egg, salt and pepper. Add ground beef and mix well. Spoon mixture into 18 greased muffin cups. Combine catsup, brown sugar, vinegar and dry mustard. Spread over top of meat loaves. Bake at 350° for 25 minutes or freeze. These are great to have in the freezer when you're in a hurry.
Combine yeast and water and stir until dissolved. Add remaining ingredients and beat well. Turn out on floured surface and knead for 10 minutes. Roll and cut out. Place in greased pan and bake at 450° for 15 to 20 minutes. These will keep in refrigerator 7 to 10 days to be used as needed.
Cook beef until slightly brown; stir in taco mix, tomato paste and water. Bring to a boil; reduce heat and simmer for 10 minutes. Stir occasionally. Cook macaroni. Stir corn and 1 cup of the cheese into meat mixture; pour into 2-quart buttered casserole. Sprinkle top with the rest of the cheese. Bake for 30 to 45 minutes at 350°.
Mix the 3/4 cup water with the sugar. Heat and while waiting for this to come to a boil, mix the cornstarch, salt, 1/4 cup water and lemon juice. Boil together until mixture is clear and then add the jello. Stir well to dissolve jello, then cool. Add the fresh raspberries.
Boil and debone chicken. Place in baking dish. Add vegetables on top of chicken. Mix together both cans of soup with one can of chicken broth. Pour over vegetables. Mix together flour, milk and mayonnaise. Pour over soup. Bake until golden brown at 350° for about 30 minutes.
Mix together eggs, melted margarine, powdered sugar and vanilla. After mixing, divide into 2 pie shells. Let cool in refrigerator 3 hours. Put on drained pineapple, bananas and Cool Whip. Place cherries on top of Cool Whip; sprinkle on nuts and drizzle chocolate. Best to refrigerate overnight.
Mix honey, peanut butter and Rice Krispies. Put into an 8 or 9-inch pie plate. Refrigerate. While mixing pudding, slice the banana into crust and add pudding. Chill. Can add whipped topping when serving.
Separate flowerets from stems and place in a small saucepan with water. Cut up stems. Melt the butter and saute the onion, garlic, salt, pepper and cut up broccoli. Add the broth and cook for 30 minutes. Puree and return to pot. Thicken with flour and water paste. Stir in cheese. Meanwhile cook flowerets and stir them in and serve.
Mix yeast, water and 1 teaspoon sugar. Let stand for 10 minutes. Add eggs. Cut butter into flour and salt; mix well. Add yeast mixture. Divide into 2 balls and roll each into an 8 x 10-inch rectangle. Make filling by combining cream cheese, almond and 1 cup sugar. Spread half of the cream cheese filling on each rectangle and fold, by taking each long side toward the middle, making sure the sides overlay a little. Fold ends up about 1 1/2-inches. Lay on a lightly greased cookie sheet and bake immediately for 25 minutes at 400° to 425°. When cool, sprinkle with powdered sugar or drizzle a thin glaze over this.
Mix ingredients, except nutmeg. Pour into crust. Sprinkle with nutmeg. Bake at 400° for 15 minutes. Turn oven to 325°. Bake 40 to 45 minutes until knife inserted comes out clean.
Cream sugar and butter in a large bowl. Add the egg and mix until fluffy. Add flour, baking soda and salt. Add vanilla, orange rind and chopped pecans. Mix well. Bake 12 to 15 minutes until finger doesn't leave print in preheated oven at 350°. May frost with powdered sugar frosting made with powdered sugar and orange juice.
Grind first 6 ingredients and mix together with egg, mixing well. Form balls using a heaping spoonful of this mixture. Roll in seasoned flour and fry in about 2-inches of hot oil until golden brown. I like to use a cast-iron skillet.
Mix thoroughly. Press in ungreased 9 x 13-inch pan. Melt 12 ounce bag of chocolate chips and spread on top. Refrigerate until chocolate is firm. Cut into squares.
Cook bananas and sugar until clear. Add lemon juice and butter. Remove from heat and stir. Put on cake.
In a bowl, cream shortening, peanut butter and sugar. Beat in egg and milk. Combine flour, baking soda and salt; gradually add to creamed mixture. Roll out between waxed paper into a 12x10 inch rectangle. Melt chocolate chips; cool slightly. Spread over dough to with 1/2 inch of edges. Roll up tightly, like a jelly roll, starting with a long side. Wrap in plastic wrap. Refrigerate 20-30 minutes or until easy to handle. Unwrap and cut into 1/4 inch slices. Place on greased baking sheets.
Mix the ingredients and put in ice cream can (1 gallon). Finish filling can with milk and add 5 teaspoons Nestle Quik (liquid) for each 4 cups of milk added. Follow instructions for your ice cream freezer to make the ice cream.
Mix cottage cheese, Kool-Aid and nuts together. Stir well. Add Cool Whip and mix together. Chill before serving.
Prepare pie crust. Cook spinach according to package instructions. Drain and squeeze out moisture. (Dry spinach will be about the size of your fist.) Scald cream; cool. Place in blender with eggs, salt and nutmeg. Blend until smooth but not frothy. Place spinach over bottom of pie crust. Pour egg mixture over and top with cheese. Bake about 55 minutes at 300° or until knife inserted in center comes out clean.
Heat oven to 350°. Sprinkle chips on bottom of crust. In medium saucepan, over low heat, melt butter. Add sweetened condensed milk and water. Stir with whisk until well-blended. Stir in eggs and vanilla. Remove from heat. Pour into crust. Bake 30 minutes or until edges are set. (Center will firm while cooking.) Cool slightly. Garnish with whipped topping.
Mix all ingredients. Makes 2 loaves. Bake at 350° for 45 minutes to 1 hour. Muffins, bake 15 to 20 minutes.