HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 5 ingredients in a saucepan. Cook over medium heat until thickened, stirring constantly. Remove from heat. Combine eggs and milk; stir into cornmeal mixture. Pour into a lightly greased 1 1/2-quart casserole dish. Bake at 425° for 30 to 35 minutes or until inserted knife comes out clean.
Brown meat with salt. Drain beans. Cut up other ingredients for salad and toss all together.
Mix cream, eggs, salt and pepper. Beat well. Dip shrimp in egg batter. Roll in flour. Drop battered shrimp in hot Crisco or oil. Cook 5 to 10 minutes, until lightly brown or golden. (A 2-quart boiler can be used instead of frypan.) Do not overcook.
Cream butter and Crisco; add sugar. Add eggs, one at a time. Add baking powder to flour, then add to creamed mixture alternating with milk. Bake at 325° for 1 1/2 hours.
Mix yeast with water; let set 10 minutes. Combine dry ingredients and mix with yeast mixture after it sets 10 minutes. Cover; let rise until double in bulk (about 1 hour). Punch down, divide in half. Place in 2 greased loaf pans. Let rise until double in size. Bake 20 minutes at 400°.
Beat egg whites until foamy, not stiff. Add other ingredients. Mix in pecans. Spread on buttered cookie sheet. Bake for 1 hour at 250°. Stir occasionally.
Combine all ingredients; stir to mix well. Cover and chill. Makes 2 cups. Serve with any type crackers.
Combine all ingredients, except the apples, pecans and raisins. Mix well with a wooden spoon. Add apples, pecans and raisins and stir well. Line a 9 x 13 x 2-inch pan with greased wax paper. Bake at 325° for 1 hour and 15 minutes. Serves 16.
Mix all ingredients in large bowl and place in greased 1 1/2-quart casserole dish. Bake at 350° for 1 1/2 hour.
Mix the sugar and gelatin in a small saucepan. Add the water and stir over low heat to dissolve the sugar and gelatin. Remove from heat; pour into a bowl and blend in the sour cream and vanilla. Chill until slightly thickened. Whip the cream until thick; fold into sour cream mixture. Pour into a 1-quart mold and chill until firm, about 3 hours. Unmold the cream onto a plate. Pour the fresh fruit over it.
Mix all ingredients together. Pour into a greased 8-inch square pan. Bake at 350° for 35 minutes. Yields 4 servings.
Mix all ingredients together in a casserole dish (greased). Bake for 40 minutes at 350°.
Core apple and place on baking sheet. Put pop in apple. Bake at 375° for 25 minutes. Real good with diet pop.
Mix together, mold into small balls (about 1 teaspoon). Roll in wheat germ.
Drain and rinse macaroni and drain again. Drain three bean salad, reserving 1 tablespoon of the liquid. Stir together mayonnaise and reserved liquid. Mix all. Chill and serve on lettuce.
Brown hamburg and onions. In saucepan, heat soup, milk and cheese, stirring, until well mixed. In greased casserole, place a layer of noodles, hamburg mixture and milk mixture alternately. Sprinkle with Parmesan cheese. Bake at 350° for 45 minutes.
Combine first 8 ingredients. Form into 40 bite-size balls (using a full teaspoon for each). Brown meatballs lightly in oil. Cover; simmer 10 minutes. Drain excess fat.
Cut carrots into thin strips. Cook in salted water until tender. Place cooked carrots in a buttered baking dish. Mix all other ingredients and pour over top and stir. Top with buttered bread crumbs. Bake at 375° for 15 to 20 minutes.
In a large bowl, beat together butter, peanut butter and sugars until fluffy. Add eggs and vanilla. Combine flour, baking soda and baking powder. Add to peanut butter mixture until combined.
Cream butter until fluffy; add sugar, continuing to cream. Add eggs and sour cream. Sift dry ingredients and add to creamed ingredients. Chill well. Roll out and cut in desired shapes; sprinkle with sugar. Bake at 400° for 10 to 12 minutes.
Put in bottle about 6-inches tall and fill to about 3/4 full of water. Add all of the ingredients. Shake to mix well. Keep refrigerated.
Preheat oven to 375°. In a large bowl, beat sugar, margarine or shortening, oil, milk, almond extract and egg until light and fluffy. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder and salt; blend well. Spread evenly in ungreased 15 x 10 x 1-inch baking pan; sprinkle with colored sugar. Bake for 10 to 12 minutes or until golden brown. Cool 5 minutes; cut into bars. Makes 4 dozen.
Combine condensed milk and thawed lemonade. Fold in 1/2 carton of Cool Whip. Combine well. Pour into crust. Top with remaining Cool Whip.
Place roast on foil in baking pan. Spoon soup over roast. Sprinkle onion soup mix on top. Bake at 300° for 3 hours.
Scald milk; add shortening, sugar and salt. Cool to lukewarm. Add yeast to warm water and stir to dissolve. Add 1 1/2 cups flour to milk mixture; beat well. Beat in eggs and yeast. Stir in enough of remaining flour to make a soft dough that leaves the sides of the bowl. Knead until smooth and satiny on lightly floured board. Place in greased bowl; invert to grease top. Cover and let rise until doubled (1 to 1 1/2 hours). Punch down.
Crush red hots in blender. Mix all ingredients thoroughly in a quart jar. Add boiling water to 2 heaping teaspoons in coffee cup. Serve.
Heat oil until hot. Roll okra in (corn meal, cornstarch, salt and sugar) mixture. Have oven hot and ready at 400°. Stir often until brown and tender.
Mix together mustard, sugar and water, leaving no lumps. Add remaining ingredients and bring to slight boil. After chops are tender, remove from oven and dip in red sauce. After dipping, bake 30 minutes more at 350° or until slightly glazed.
Brown and drain fat of sausage. Brown 1 cup chopped onions in olive oil. Add garlic, parsley, Tabasco sauce, beans and sausage all together in skillet or pan and simmer to blend flavors. Use water in can of beans; add one cup of water. Simmer on low for approximately 10 minutes while cooking rice. Serve over rice. Serve with extra Tabasco sauce if desired. Don't simmer until dry or will be without some sauce for rice.
Blend Crisco and sugar; add eggs and milk, then coconut, raisins and nuts. Sift salt, baking powder and flour; mix. Add oatmeal and stir into liquid ingredients. Drop by spoonful onto greased cookie sheet. Bake at 350° for 10 to 15 minutes.
Mix flour (sift if desired) together with shortening and work to consistency of cornmeal. I use a pastry blender. Add other ingredients and then add buttermilk; stir in well. Turn out on floured surface (wax paper saves a mess). Knead only until it can be rolled. Roll using rolling pin to 1/3-inch thickness. Cut out biscuits with cutter. Bake on greased pan for 8 to 10 minutes at 450° oven. Makes 1 1/2 dozen. This will be a hit with your yankee friends!
Stir together salt, pepper and rosemary. Sprinkle mixture inside and outside of ducks. Stuff each bird with 4 pieces each of onion, apple and celery, and some butter. Place, breast side down, on roasting pan rack. Bake at 350° for 40 minutes. Baste frequently. Ducks are done when juices are no longer pink.
Scald milk. Add sugar, salt, shortening and 1/2 cup water. Add yeast which has been softened in 1/2 cup water. Add flour gradually, mixing it in thoroughly. When dough is stiff, turn out on lightly floured board and knead until smooth. Shape into ball. Place in greased bowl. Cover and let rise in warm place (80° to 85°) until dough is double in bulk. Punch down. Let rise again. Mold into loaves. Place in greased bread pans. Let rise until doubled in bulk. Bake in moderately hot oven (400° to 425°) for 40 to 45 minutes.
Bake at 425° for 20 minutes or until golden brown. Serve with Triscuits.
Drain fruit well; combine in a buttered ovenproof baking dish. Cook sugar, butter and curry in saucepan until melted. Pour over fruit; refrigerate for a few hours. Bake in a preheated 350° oven for 45 minutes, uncovered.
Arrange chicken in one layer in baking dish. Sprinkle generously with seasoned salt. Bake at 350° until chicken is tender.
Butter baking dish and cover bottom with sliced potatoes. Top with a layer of onions, then a layer of peppers and a layer of ham. Repeat until dish is full, ending with a layer of potatoes. Beat egg with milk; season to taste and add to casserole. Dot with butter and bake at 350° for 1 hour and 30 minutes. Sprinkle with grated cheese. Stick back in oven to melt cheese. Serves 4 to 6.
Line dish with wafers. Prepare pudding as directed on package. Pour over wafers. Slice bananas; place on top of pudding. Pour strawberries over bananas. Spoon in Cool Whip over top. Refrigerate for 1 to 2 hours, covered, before serving.
Mix frozen lemonade, milk and Cool Whip together in bowl. Pour into pie shell. Refrigerate 20 to 30 minutes. Garnish with lemon wedges. Serves 6 people.
Thoroughly scrub potatoes; prick several times with a fork. Bake at 450 degrees for 45 minutes to 1 hour or until done; allow to cool to touch. Cut potatoes in half lengthwise; scoop out pulp (carefully), leaving 1/8-inch thick shells. Reserve pulp. Cut each potato shell lengthwise into 4 strips and place on ungreased baking sheet. Spray strips lightly with cooking spray. Mix salt, paprika and pepper and sprinkle over strips. Bake at 425 degrees for 14 minutes or until crisp. In a small bowl combine yogurt, sour cream and chives. Serve potato skins with sour cream mixture. Yields 32 appetizers: one potato skin and 3/4 teaspoon dip each.
Cream sugar and oleo until fluffy. Add eggs one at a time; beat after each egg until creamy. Add vanilla, flour and pecans. Pour into loaf pan or Bundt pan. Cook at 350° at least 1 hour and 15 minutes in loaf pan or until toothpick comes out clean. If using a Bundt pan, cook for about 40 minutes or until toothpick comes out clean.
Combine boiling water, soda and dates. Cream sugar and shortening and add egg. Stir in rest of ingredients and add date mixture last. Bake at 350° for 30 to 40 minutes in a greased and floured 9 x 9-inch pan.
Mix. Cook 15 minutes. Put in jars. Process in boiling water for 15 minutes.
Combine all ingredients except toast. Refrigerate prior to serving. Five minutes before serving, place heaping teaspoonful on Melba toast. Microwave (10 at a time) for 40 to 50 seconds on Medium-high.
Cream butter and sugar; add eggs, then flour and cream. Mix and pour into unbaked crusts (2). Bake slowly at 300° to 350° for 45 minutes or longer.
Mix and sift dry ingredients 3 or 4 times. Cut in butter until well mixed. Add milk. Stir well. Turn out on lightly floured board. Sprinkle very lightly with flour to avoid sticking to hands and shape into smooth ball. Roll lightly and pat 3/4-inch thick. Cut with 2 1/2-inch biscuit cutter. Place in greased pan and bake in a hot oven for 15 minutes, 400° to 425° in wood range.
Cream together margarine, oil, sugar and eggs. Add vanilla, buttermilk and grated zucchini. Blend well. Sift together all the dry ingredients and mix into the liquid mixture. Put in a 9 x 13-inch floured pan. Sprinkle 1/4 cup chocolate chips and 1/2 cup nuts on top of batter. Bake 40 to 45 minutes in a 325° oven.
Sift flour, baking powder and salt; add nuts. Cream shortening; add sugar and eggs. Beat well. Add flour mixture alternately with bananas, blending thoroughly with each addition.
Pour over mixture. Cover. Bake at 350° for 1 1/2 hours. Serve over rice or noodles.
Place all ingredients over hot water for 10 minutes. Beat icing until cool and a smooth consistency. Frosts 1 cake.
Wash and core enough peppers to fill 2 pint jars (sliced in strips). Pack into sterilized jars. Combine all ingredients. Bring to full rolling boil. Pour over peppers. Seal at once, leaving rings on caps after they seal.
Trim and discard excess fat from chops. In a large frying pan, brown chops without excess fat. When chops are brown, add other ingredients. Cover tightly and simmer 40 minutes or until tender. Turn meat occasionally and add a few tablespoons of water if necessary to avoid burning. One serving equals 1 chop plus 1 tablespoon sauce.
Stack tortillas and using a sharp knife cut through centers to make 6 sections. Arrange wedges, without overlapping, on baking sheets that have been lightly sprayed with nonstick cooking spray. Lightly spray arranged edges. Sprinkle with seasoning of choice. Bake at 400° for approximately 8 minutes or until lightly browned and crisp. Store in airtight plastic bags after cooling. Serve with salsa or low-fat dip.
Combine sugar, vinegar, salt and celery seed in microwave safe dish and microwave on high one minute to heat.
Mix flour, salt and cream of tartar in a medium pot. Add water, food coloring and oil. Stir over medium heat for 3 to 5 minutes. When the mixture forms a ball in the center of the pot, take it out and put it on a floured surface. Squish it and punch in around a bit. This is called kneading.
Combine cocoa and sugar. Add melted butter. Stir by hand. Add eggs, flour and vanilla. Stir just until blended. Stir in nuts. Pour into a lightly greased 9 x 13 pan. Bake at 325° about 25 minutes. Cool. Cut into squares. Sift powdered sugar on top and remove from pan.
Sift flour, salt and baking powder. Cut in shortening. Add milk and beat. Pat out biscuits. Put in 450° oven for about 12 to 15 minutes. Makes 12 biscuits.
In large bowl combine cereal, rolled oats, raisins, chocolate bits and nuts. Set aside. In small saucepan, combine brown sugar and corn syrup. Bring to a boil, stirring constantly. Remove from heat. Stir in peanut butter and vanilla; blend until smooth. Pour over cereal mixture; mix well. Press into ungreased 13 x 9-inch pan. Cool; cut into bars. Makes approximately 20 bars.
Mix beef, milk, spices and bread crumbs. Divide into 8 equal portions. Pat each portion into 4 x 5-inch rectangle. Place cheese, mushrooms and onion in center of each of 4 rectangles. Place remaining 4 rectangles on top and seal edges securely. Smooth over any openings or cracks. Place on jelly roll pan or broiler pan. Bake at 400° for 20 to 25 minutes.
Preheat oven to 350°. Cook onions and potatoes until tender. Cut up meat in bite size pieces. Combine milk, flour and butter. Cook over low heat until thick. Add salt and pepper to white sauce. Drain potatoes. Combine potatoes, onions and meat together. Pour white sauce over it, then sprinkle with shredded cheese. Bake in oven until cheese is melted.
Mix the Jell-O, cornstarch and sugar together and set aside. In saucepan, bring 1 cup of water to boil. Slowly add dry Jell-O mixture, stirring constantly to blend. Bring to second boil and boil for 1 minute. Remove from heat and cool. Arrange fresh berries in baked pie shell. Pour cooled filling over berries. Refrigerate at least 1 to 2 hours. Serve with whipped cream.
Place butter in frying pan. Dip bread in mix; place in frying pan. Cook until brown.
Peel and cut potatoes into one-fourth inch slices. Precook 5 minutes in boiling water (salted). Drain. Layer potatoes, bacon and onion in a greased, shallow, 2-quart casserole dish. Melt margarine in a pan. Stir in flour, 1 1/4 teaspoons salt, pepper and celery seed. Cook and stir until smooth. Gradually stir in milk. Cook, stirring constantly until thickened. Remove from heat. Add cheese, stirring until cheese melts. Spoon cheese mixture over potatoes. Cover; bake at 350° for 30 minutes. Uncover and bake for 15 to 20 minutes longer.
Cook sugar, cream and salt until soft ball when dropped in cold water. Add vanilla and peanut butter and mix thoroughly. Pour into buttered dish. Let cool and cut in squares.
Crumble ground beef into casserole. Sprinkle with salt and chopped onions to taste. Add frozen vegetables and pour on soup. Top with Tater Tots and bake, covered, at 350° for 1 hour.
Mix all ingredients well and place in casserole dish. Bake at 350° for 1 hour.
Blend butter with sugars; add eggs. Add sifted dry ingredients and a few drops of hot water. Mix together until well blended. Lastly add chopped nuts, chocolate and vanilla. Drop by half teaspoons on a greased cookie sheet. Bake at 375° for 10 to 12 minutes. Yields 50 cookies.
Preheat oven to 425°; lightly grease 2 cookie sheets. Dissolve yeast in water. Blend in milk, 2 eggs and oil. Add sugar, salt and 5 cups flour (1 cup at a time) and stir well. Add 1 cup flour gradually to make a soft, but not sticky dough.
Melt margarine in skillet. Add all other ingredients. Bake at 350° for 30 minutes.
Combine ingredients; Mix well. Pack lightly into greased 6-cup ring mold; Chill several hours. Unmold into jelly roll pan. Bake in 325° gas oven for 1 hr. Serve with scramble eggs in center. Makes 12 servings
Prepare macaroni and cheese according to package. Put aside. Brown ground beef, onions and green pepper together. Stir in macaroni and cheese and mushroom soup. Does not need to be baked since everything is already cooked.
Mix together and put in a greased 9 x 13-inch pan. Bake at 350° for 30 minutes.
Brown beef in large soup pot. Drain well. Add all ingredients except last four (cabbage, green beans, macaroni and Parmesan). Bring to boil and simmer 20 minutes. Add cabbage, green beans and macaroni. Simmer until done. Sprinkle with Parmesan cheese before serving.
Mix cake mix, Dream Whip, eggs and water for 4 minutes. Put into 9 x 13-inch pan, greased and floured. Bake at 350° for 45 minutes or until done. Cool cake 15 minutes. Poke holes on top of cake with big meat fork.
Use wooden spoon only to mix. Mix sugars and cinnamon. Reserve 3/4 cup for topping and nuts. Mix all ingredients well. Pour into a 9 x 13-inch greased pan. Add nuts to 3/4 cup topping; sprinkle over batter, cutting into mix with knife. Bake at 350° for 25 minutes.
Combine first 8 ingredients. Put into casserole 1 1/2 cans chow mein noodles. Bake 1 hour at 350°. Put remaining 1/2 can chow mein noodles. May need to add a little water or milk as it's baking.
Be sure to put soda in hot applesauce. Cream shortening with sugar, then add apples. Sift flour and spices together and mix raisins in flour. Add to apples and sugar. Add walnuts last. Bake 1 1/2 hours at 325° in greased and floured pan.
Brown meat in	3 tablespoons of oil. Put all ingredients in crock-pot or simmer all day in a large pan.
Cream together butter, sugar and eggs. Add flour, salt and soda; mix well. Add pecans and coconut. Roll in balls. Place on ungreased cookie sheet. Bake at 350° for 8 minutes.
Blend all ingredients in large bowl; beat at medium speed for 2 minutes. Spread batter in greased and floured 10-inch tube pan or 2 loaf pans. Bake at 350° for 45 to 50 minutes. Cool for 15 minutes and remove from pan.
Saute onion and celery. Add dash of Worcestershire sauce, tomato ketchup and drained tomato juice to moisten casserole. Cover with cheese; heat just to melt cheese.
Beat oil and eggs well. Add sugar substitute and beat until light and fluffy; add pumpkin, then dry ingredients. Add raisins and nuts. Drop by teaspoons onto greased cookie sheet. Bake at 375° for 15 to 20 minutes. May be frozen after baking. Yields 4 dozen.
Use a jelly roll pan. Spread cream cheese on the bottom. Pour/spread taco sauce, then cut up tomato, onion and pepper. Grate cheese and slice olives on the top. Refrigerate. Serve with Doritos, Tostitos or crackers.
Mix in small bowl the cocoa, sugar and hot water. Stir! Add to milk in saucepan. Stir occasionally. Heat to desired temperature. Pour into cups. Add marshmallows.
Use a 5 or 5 1/2 cup-size blender. Pour in all ingredients in order listed. Blend until ice cream becomes slush. Makes 5 1/2 cups. Drink slowly.
Melt oleo and pour over flour and sugar. Mix in other ingredients. Pour into pie shell and bake at 325° for 1 hour. Serve warm with ice cream or Cool Whip.
In large bowl stir cereal with water; moisten evenly. Set aside to cool. Stir together flour, sugar, cinnamon, baking soda and salt; set aside.
Mix soy sauce, sugar, water and juice all together; add chicken. Marinate 24 hours, then place chicken single layered in a pan. Bake at 350° for 60 minutes. Serve over rice.
Boil chicken until done (about 1 hour). Let it cool enough to take skin off and debone it. Save broth. Put chicken meat back into broth. In six cups of chicken broth, add rice, oil, bay leaves, Tabasco sauce, black pepper, cayenne pepper and onion. After water returns to boiling, cook for about 30 minutes. Then add sausage and peas. Cook another 30 minutes on medium heat, covered.
In a 1-quart casserole dish, blend soup and milk. Stir in tuna, eggs and peas. Bake at 350° for 25 minutes; stir. Top with chips; bake 5 minutes more, or until hot. Makes about 4 cups.
Combine wafer crumbs, sugar and melted butter. Press on sides and bottom of 9-inch pie pan. Chill. Whip 1 cup whipping cream and chill. In top of a double boiler, combine milk and miniature marshmallows. Stir until melted. Remove from heat and cool completely. Add creme de menthe and creme de cacao. Fold in whipping cream. Put softened ice cream on cookie crust. Spread mixture on ice cream and freeze.
Cook macaroni and drain; set aside. Saute onion and garlic in oleo. Add ground chuck and cook until almost done. Drain off grease. Stir in tomato sauce, salt, pepper and oregano. Simmer a few minutes. Pour meat mixture into large baking dish. Toss together macaroni and cheese; spread on top of meat. Combine beaten eggs and milk. Pour over entire mixture. Bake at 350° until done.
Cut steak into several servings. May have cubed at market or beat with hammer or mallet which makes servings larger and tender. Next, salt, pepper and coat with dry flour. With small amount of oil in frypan (3 tablespoons approximately), brown steak. Add sage and approximately 1/2 cup water. Place lid on pan and simmer 20 to 30 minutes. May add water as needed, as this makes gravy for rice or potatoes served with steak.
Butter a 1 1/2-quart casserole. Set aside. Combine eggs, dried cherries or raisins, maple syrup, 1/2 teaspoon cinnamon, nutmeg, vanilla, rice and half and half. Stir gently. Pour into casserole.
Place chicken breasts in crock-pot on high. Place cheese slices on chicken. Mix soup and mayonnaise, pour on top of chicken. Bake on high about one hour. Turn down crock-pot to low and cook for 4 or 5 hours. Check for tenderness. Serve with rice or noodles!
Brown meat and cook onions until tender in water. Add 1 cup water and heat to boiling. Reduce heat, cover and simmer 50 minutes.
Pound the steak and coat with the flour and seasoning mixture. Heat skillet and add margarine and steak. Brown the steak and add the mushroom soup with 1 can of milk or water. Simmer until tender and gravy is thick.
Combine Marshmallow Creme, peanut butter and butter. Mix until well blended. Add noodles and chopped chocolate candies. Mix well. Drop by rounded tablespoonfuls onto greased cookie sheet. Shape with greased fingers to form nests with hollow centers. Let stand until firm. Dust bottoms of nests with powdered sugar, if desired. Fill with candies. Makes 10 or 12 nests.
Stir well. If too thick, add a bit of cream or milk. Store in refrigerator.
About 2 hours before serving or early in the day: Preheat oven to 375°. Grease well a 9 x 5-inch loaf pan. In a large bowl, with a fork, beat buttermilk, oil and eggs. In another bowl, combine dry ingredients. Stir egg mixture into flour mixture, just until flour is moistened. (Batter will be lumpy, not smooth.) Quickly pour into loaf pan, spreading evenly. Bake 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool bread in pan on wire rack 10 minutes. Remove from pan. Serve warm or cool bread completely on wire rack to serve later. Makes 1 loaf.
Put stuffing in baking dish. Add zucchini, onions and carrots. Mix soup, sour cream and butter. Pour over vegetables. Bake at 350° for 30 minutes.
Cook rice until done and leave plenty of liquid. Add sugar. Mix egg yolks, milk and cornstarch together; add to rice and sugar. Cook until thick. Pour into a 9 x 13-inch pan. Let cool. Top with Cool Whip or egg icing. Keep in fridge.
Mix cake according to package directions. Pour 1/2 of batter into greased and floured 9 x 13-inch pan. Bake at 350° for 15 minutes.
Brown spareribs slightly. Put in oven and bake slowly at 300° about 1 hour. Mix remaining ingredients and pour over spareribs. Baste meat with sauce. Bake until well done, about 1 1/2 hours longer.
In pan, cook onion, garlic and butter for about 5 minutes. Add broth, cabbage, caraway, salt and pepper. Mix well. Cover and cook 10 minutes. Add cooked noodles to hot cabbage and mix well. Stir in sour cream. Serve hot.