HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix corn meal, salt and soda. Add milk and stir. Then add eggs, one at a time, beating well after each. Pour in bacon drippings and beat. Add remaining ingredients. Stir and bake in an iron skillet for 45 minutes at 350°.
Dot potatoes with oleo. Sprinkle hamburg over potatoes and top with soup. Bake, covered, in a 350° oven for 30 minutes or until done.
Place butter, sugar and milk in 2-quart pan. Bring to a full rolling boil. Remove from heat. Let set 1 minute. Add peanut butter, oatmeal and vanilla. Beat until it begins to stiffen. Drop on waxed paper.
Spread the cookie dough in bottom of a 9 x 13-inch pan. Bake at 350° for 10 minutes, or until golden brown. Mix together the cream cheese, Cool Whip and powdered sugar; spread on baked cookie crust. Mix together the pudding and milk; spread on top of cream cheese mixture. Top with Cool Whip; sprinkle with crushed nuts as a nice garnish. Store in refrigerator overnight.
Mix first 3 ingredients until crumbly; save 1 cup for topping. Add all other dry ingredients together, then add milk and egg batter; the mixture will not be smooth. Put in a 9 x 13-inch greased pan. Bake at 350° for 30 to 45 minutes.
Melt chocolate in water. Add 2/3 cup sugar and bring to a boil. Remove and stir in 1/4 cup butter and 1 1/2 teaspoons vanilla. Let cool. Blend flour, 3/4 cup sugar, baking powder and salt. Add 1/4 cup butter, milk and 1/2 teaspoon vanilla. Beat 2 minutes. Pour into pie shell. Gently spoon chocolate mixture over batter. Do not mix. Sprinkle with nuts. Bake at 350° for 30 minutes.
Cut squash lengthwise into sticks of approximate size for canning. Combine garlic, salt, vinegar and water. Bring to a rolling boil. Place two garlic cloves in each hot sterilized jar. Arrange zucchini sticks in jars; add dill and peppercorns and top with grape leaves. Pour in hot pickling juice. Seal and process in a boiling water bath for 10 minutes. Makes 3 quarts.
Cook broccoli as package directs; drain. Beat eggs. Fold in soup, milk, mayo and cheeses; mix well. Fold in cooked broccoli. Salt and pepper as needed. Crunch Ritz crackers. Set aside. Pour mixture in casserole dish. Spread crackers on top. Bake at 400° for 15 minutes.
Prepare all ingredients. In a medium bowl, carefully mix all ingredients. Makes 2/3 cup.
Cream shortening; add sugar and cream until light and fluffy. Add salt, vanilla and eggs; beat well. Add milk, apples and nuts. Mix well. Add flour and baking powder which have been sifted together. Blend. Pour batter into well-greased 9 x 5-inch loaf pan. Bake at 350° for 50 to 60 minutes. Cool. Remove from pan. Pour glaze over bread, letting it drip down the sides.
Mix ingredients with fork in large bowl and roll out between wax paper. If dough seems tough, add teaspoon of cold milk. This makes 2 crusts.
Cream the margarine, sugar and eggs. Add sour cream, vanilla, flour, baking powder and baking soda. Spoon 1/2 of batter into greased and floured 9 x 13-inch pan.
Mix together from jello down and cook to boiling. Pour over berries in cooked pie crust. Refrigerate. Serve with Cool Whip.
Cook and drain noodles; mix in tuna, soup, cheese, milk, water, salt and pepper. Pour into large casserole dish. Slightly crush potato chips and put them about 1/4-inch thick on top of mixture. Bake at 325° until bubbly.
Marinate strips of steak for 30 minutes in ingredients. Heat a little oil in skillet and brown meat. Add water to make gravy, then add onion and green pepper. Simmer 45 minutes or longer. Serve over rice.
Mix together and bake in 9 x 5 x 3-inch pan at 350° for 1 hour and 15 minutes.
In 3 qt. sauce pan, heat oil over medium heat. Add onion and cook 5 minutes or until tender. Stir in garlic, chili powder, cumin and crushed red pepper; cook 30 seconds. Stir in beans, broth and 2 cups water; heat to boiling over high heat. Reduce heat to low; simmer, uncovered, 15 minutes.
Mix peanut butter cookie mix as directed on box. Divide dough into 36 balls which are the size of a walnut. Place in greased small muffin tins. Bake 10 minutes at 350°. Remove from oven and place a peanut butter cup in center of each ball. Return to oven for 3 minutes. Remove from oven and place in refrigerator. Store in airtight container. Yields 36.
In a large saucepan, heat oil. Add onions; cook for 5 minutes. Add celery, red peppers, garlic and cumin. Cook 2 to 3 minutes. Add chicken stock, thyme and bay leaf. Bring to boil. Reduce heat and simmer, uncovered, for 10 minutes. Add corn and potatoes; return to simmer and cook until vegetables are tender, 5 to 10 minutes. Place cornstarch in small bowl. Slowly add evaporated milk, stirring until smooth. Stir into soup. Cook, stirring, until thickened about 2 minutes. Discard bay leaf. Season with salt, pepper and cayenne. Makes about 6 1/2 cups. Serves 6.
Cook flour and milk in saucepan until thick. Cool until cold. Add remaining ingredients and beat about 10 minutes.
Brown hamburger meat; add chili and enchilada sauce. Heat together until mixture simmers. Grease a 13 x 9-inch casserole dish. Alternate layers of tortillas, chili mixture, onions and cheese. Bake, covered, for 50 to 60 minutes in a 350° oven. Uncover the last 15 minutes. Let casserole sit at least 20 minutes before serving.
Preheat oven to 325°. Cover a large cookie sheet with aluminum foil. Butter and flour it lightly and set aside. Grind almonds in food processor with the granulated sugar. Blend the egg whites and almond flavoring into the mixture, while processor is running. The batter should have the consistency of soft dough.
Cook noodles according to package directions; drain and rinse. Toss with margarine. Add sour cream and seasonings. You can vary amount of sour cream according to your family's preference. Serves 6.
Preheat oven to 400°. Grease pie plate or casserole dish; put veggies (and meat if desired) and cheese in dish. Mix remaining ingredients in bowl until smooth. Pour into dish (over veggies); sprinkle with cheese on top and bake for 35 to 40 minutes. Freezes great; heats up in microwave for make ahead dish.
Refrigerate 1 hour diced apples, walnuts, sugar and cinnamon. Mix together the flour, sugar, salt, baking powder, eggs, oil and juice of orange. Mix well. Grease tube pan. Pour part of cake mix in first, then alternate apple mix and cake mix, ending with apple. Bake at 350° for 1 hour and 20 minutes or until done. No need for icing.
Mix first 3 ingredients well. Put in greased and floured pan. Mix cream cheese, 2 eggs, powdered sugar and vanilla. Pour this mixture over base mixture. Bake at 350° for 30 minutes. Watch closely because the cake will brown fast.
Peel and slice potatoes thin. Slice onion. Put half of the potatoes and onion into a greased baking dish or casserole; salt and pepper to taste. Brown pork chops in frying pan. Put on top of potatoes and cover with remaining potatoes and onion. Salt and pepper. Using drippings left in the frying pan, add flour, bouillon cube, water and season. Let come to a boil, then pour over pork chops and potatoes; cover and bake in a 350° oven for 1 hour. Serves 4 to 6.
Mix dry ingredients and add milk. Cook on medium heat until thick (stirring constantly). Then add margarine and vanilla. Great with biscuits.
Combine shortening, butter and sugar. Cream until light and fluffy. Add eggs, one at a time, beating well after each one. Combine flour and baking powder. Add to creamed mixture, alternating with milk and vanilla and beating well after each addition. Bake in tube pan at 325° for 1 hour and 15 minutes.
In a 12-inch	Dutch oven combine water, cauliflower, broccoli, squash and tarragon. Cover. Place 14 coals on top and 12 coals on the bottom. Cook 20 minutes. Sprinkle cheese and onions over vegetables. Salt and pepper to taste.
Sift first 5 ingredients together 3 times. Return to sifter. Beat butter and shortening until creamy. Gradually add cup of sugar; continue to beat. Beat in egg and molasses. Sift 1/4 flour mixture over molasses mixture. Stir and repeat until all flour mixture is used. Shape dough into large marble size balls. Roll balls in extra sugar. Place 2-inches apart on ungreased cookie sheet. Bake 10 minutes at 350°.
Beat egg yolks until light. Stir in corn, cornmeal, flour, salt and sugar. Whip egg whites until stiff and glossy. Fold in 1/3 of them to lighten batter. Then fold in remainder, gently. Heat oil (about 4 to 6 cups in a Dutch oven) to 375°. Drop in dollops (ice cream scoop can be used) and fry until golden. Drain. Keep warm at 250°. Dust with confectioners sugar or drizzle with warm maple syrup.
Brown beef until crumbly in fat. Add remaining ingredients rinsing cans with the 1 1/2 cups water. Bake at 350° for 1 hour, then cover with chow mein noodles and bake 15 minutes more.
Mix dry ingredients. Cut in Crisco. Add egg and water. Mix well. Put in refrigerator in covered container. Use as needed. Will keep for several days. Spoon into greased muffin tins and bake.
Sift in large bowl sugar and flour. In sauce pan mix cocoa, margarine and water, bring to a rapid boil and pour into flour mixture. Stir until well blended. Add buttermilk, eggs, vanilla, cinnamon and mix well. Pour in a long greased and floured sheet pan. Bake at 400 degrees for 20 minutes. Five minutes before the cake is to come out of oven, start preparation for icing.
Drain salmon; remove skin and bones. Flake salmon and combine with all ingredients, except parsley. Chill several hours. Roll into ball, then roll into parsley. Serve surrounded by crackers.
Wash wings and paper towel dry; salt and pepper to taste. Coat in flour once or twice. Deep fry in vegetable oil. Mix 2 parts hot sauce to 1 part butter. Dip wings in sauce, the hotter you like them the more times you dip the wings. Serve with Blue cheese dressing and celery sticks.
Mix eggs, oil and zucchini. Add all the rest of the ingredients and blend. Grease loaf pan. Pour batter into pan. Bake at 350° for 1 hour. Cool and serve.
Make pastry for one-crust pie. Build up high fluted edge. Beat the remaining ingredients together. Pour into pastry lined pie pan. Bake just until a silver knife inserted into side comes out clean. The center may still look soft, but will set later. Too long baking makes custard watery. Bake at 450° for 15 minutes, then at 350° to finish. Bake for 25 to 30 minutes. Can be baked at 425° for same time.
Mix together soup, mayonnaise, sour cream, grated cheese, lemon juice, curry powder, salt, pepper and wine.
Cook squash until tender; saute onion in butter and add ham to eggs. Add crackers to onion. Cream squash. Mix all ingredients and bake at 325° twenty to thirty minutes. When almost done, add grated cheese to cover top.
Combine brown sugar, mustard and vinegar. Blend until smooth. Pour into a 9 x 5 x 3-inch loaf pan. Place pineapple slices in a row in brown sugar mixture. Put a cherry in center of each. Combine remaining ingredients and spoon on top of pineapple slices. Bake at 350° for 1 1/2 hours. Let stand 5 minutes; drain off excess drippings. Invert onto service platter. Serves about 8.
Season chops with salt and pepper. Dredge with flour and brown in small amount of oil. Insert 1 clove into each chop and place in casserole. Pour excess fat from browning pan, then add water, sugar, bay leaf, sour cream and vinegar. Stir together and pour over chops. Cover and bake in 350° oven for 1 1/4 hours.
Bake in greased casserole in 9 x 13-inch pan for 30 to 40 minutes at 350°.
Mix hamburger (uncooked), spices and refried beans. Put 4 uncooked noodles in 13 x 9-inch pan and spread 1/2 meat/bean mixture over top. Repeat. Put remaining 4 noodles on top. Combine water and salsa and put over top. Cover with foil and bake at 350° for 1 1/2 hours. Mix onions, sour cream and olives. When lasagne is done, spoon mixture over top. Top with 1 cup shredded Jack cheese and bake uncovered for 5 more minutes.
Cheese pastry is excellent for apple or cherry pie. In making cheese pastry, use Plain Pastry recipe increasing shortening by 1 tablespoon. Add 1/3 cup grated sharp cheese. (An aged cheese is best for this.) Stir the grated cheese into the shortening-flour mixture and continue mixing as for Plain Pastry.
Combine rhubarb with next 3 ingredients in a large saucepan. Let stand about 15 minutes or until sugar is moistened by juice. Cook over medium-high heat, stirring frequently until thick and clear, 12 to 15 minutes. Skim off foam. Add food coloring, if desired. Ladle into hot scalded jars and seal. Makes three 1/2 pints.
Combine sweetened fruit and butter. Place half in medium pan or bowl. Cover with pie crust, brown in 400° oven. Repeat with other half of fruit, top with other crust and brown as before.
Mix and freeze at least half of it. Take out of freezer about 6 hours before serving. Add ginger ale. Serves about 25 people.
Mix the mixed vegetables, tomato sauce and beef stew seasoning in a pot and let simmer on low heat until ground beef with chopped onions are brown. Drain grease from ground beef and add ground beef and onions to the pot of mixed vegetables, tomato sauce and seasoning. Add salt and black pepper. Let simmer on low heat for about 20 minutes. Makes 6 to 8 servings.
In a bowl, combine the first nine ingredients; cover and refrigerate for 24 hours. Serve with tortilla chips.
Mix sugar, mustard and cornstarch. Slowly add vinegar. Add lemon juice, water and raisins. Stir over low heat until thick. Heat ham thoroughly; place on a platter, stacked with 1/2 of sauce poured on each slice.
In a bowl, beat eggs with milk, flour, baking powder, salt and 1 tablespoon oil. When smooth, fold in corn. Pour enough oil into a large skillet to make it 1 inch deep and heat to 360°. Drop in corn mixture by heaping tablespoonfuls. Fry 2 to 3 minutes or until brown on one side, then turn and cook on the other side for 2 or 3 minutes.
In a large skillet, brown sausage; drain. Add butter, onion and celery; saute 2 to 3 minutes or until vegetables are tender. Stir in pie filling, broth and parsley.
Place chicken in glass baking pan; add onions. Pour soup over both and top with cheese. Bake, covered, at 350° for 45 minutes. Uncover and bake an additional 30 to 45 minutes.
Mix dry ingredients. Make well in center. Add remainder of ingredients and mix well. Prepare 2 loaf pans. Grease and flour the pans. Bake at 350° for 60 to 75 minutes. Let loaves cool in pans for 2 minutes and remove from pans.
Preheat oven at 300°. In a medium bowl, combine flour, soda, salt and cocoa powder. Mix well with a wire whisk and set aside. In a large bowl, blend sugars with an electric mixer at medium speed. Add butter and beat to make a grainy paste. Scrape down sides of bowl, then add eggs and vanilla. Beat at medium speed until light and fluffy. Add the flour mixture and chocolate chips and blend at low speed just until combined. Do not overmix. Drop dough by rounded tablespoonful onto ungreased cookie sheets, 1 1/2 inches apart. Bake for 21 to 23 minutes. Immediately transfer cookies with a spatula to a cool surface.
Mix all ingredients together until powdery in food processor or blender. Makes 42 tablespoons of dressing mix.
Beat eggs with almond extract. Add pie filling and cake mix. Mix until blended, batter will be lumpy. Spread in greased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes until it tests done in the center. While cake is cooling, boil together sugar, milk and butter. Add chocolate chips and stir until blended. Spread on warm cake. Store cake in refrigerator.
Mix all ingredients together. Roll into balls and flatten with fork. Bake at 375° for about 10 minutes.
Slice onion in bottom of casserole dish, then a thin layer of sliced potatoes. Season layers as you go. Sprinkle 1 1/2 pounds of hamburger on top of this, then tomatoes, rice and kidney beans. Bake for 2 hours at 350°. Cover with aluminum foil when you bake.
Preheat oven to 350°. Mix pears, sugar and coconut. Let stand for 1 hour, stirring often. Sift flour, spices, soda and salt 3 times and add to pear mixture. Mix eggs, oil and vanilla. Add to pear mixture. Mix by hand. Pour into a well-greased tube pan. Bake for 1 hour and 15 minutes.
Drain and wash shrimp. Combine all ingredients with mixer. This dip is good with raw veggies or with crackers.
Saute in butter, onions and celery. Add salt and pepper, soup and Cheez Whiz. Mix rice and broccoli all together. Pour in shallow buttered casserole dish and bake at 350° for 30 minutes.
In Dutch oven, cook onion and garlic in olive oil until tender but not brown. Stir in cumin, oregano, cayenne and cloves. Cook 2 to 3 minutes. Stir in beans, chili peppers and stock. Bring to a boil and reduce heat. Simmer, uncovered, 5 minutes. Stir in chicken and heat through. Ladle chili into bowls. Top each with 1/4 cup cheese. Dollop with sour cream and sprinkle chilies or jalapenos.
Mix together and flour and grease 3 round cake pans. Bake at 325° for 25 minutes and cool.
Melt marshmallows, milk and chocolate in a double boiler. Let cool to room temperature. Whip cream until stiff. Fold the cream into the chocolate mixture. Pour the mixture into the graham cracker crust and refrigerate overnight. This makes 2 (9-inch) pies.
Boil potatoes, carrots and onion; drain and add celery soup and tuna. Put in casserole and top with bread crumbs. Bake for 25 to 30 minutes in 350° oven.
If using a nonpastry flour, add 1/2 teaspoon of baking powder.
Peel tomatoes and slice in thick slices; drain well. Place slices in flat dish and set aside. Combine next 5 ingredients and mix to make topping. Spoon topping over tomatoes. Place under preheated broiler and broil 3 to 5 minutes, or until thoroughly heated and bubbly. Top with garnish and serve hot.
Place pork chops in baking dish. Mix dressing, preserves, onion soup and half of the dressing bottle of water all together. Bake at 350° for 45 minutes. Serve over rice.
Place slices of swiss cheese on bottom of crust. Sprinkle spinach, ham and mushrooms into crust. Mix eggs, 1/2 and 1/2 and salt. Pour into crust. Sprinkle cheese on top. Bake at 350 for 40 to 45 minutes.
Cook noodles; drain and set aside. Brown beef; drain. Add tomato and Worcestershire sauces. Combine cottage cheese and sour cream with softened cream cheese. Add onions and green pepper.
Cook rice. Cook broccoli. Mix with other ingredients. Put in 9 x 13-inch casserole dish. Top with cheese and paprika. Cook in 325° oven until bubbly, about 25 to 30 minutes.
Combine first 3 ingredients in a large mixing bowl. Beat at high speed with electric mixer for 2 minutes. Pour batter into two 9-inch round pans coated with cooking spray. Bake at 350° for 25 minutes or until wooden pick inserted in center comes out clean. Cool pan on wire rack for 15 minutes. Remove from pans. Split each layer horizontally into 2 equal layers. Place one layer on plate and top with yogurt. Repeat procedure with 2 layers with the remaining layer covered. Cover and freeze until firm. Spread topping with whipped topping. Freeze. Garnish with fresh strawberries when serving.
Brown ground beef with the onion, pepper and celery. Add the rest of the ingredients and let simmer.
Brown the ground beef until almost done, add the refried beans to the meat along with the cumin, garlic powder and oregano. Set aside. Mix the picante sauce and water together. Put just enough to cover the bottom of a 9x13 pan (maybe 1/2 c.). This helps to keep your noodles from sticking. Place a layer of uncooked lasagna noodles on bottom. Spread 1/4 of bean mixture over noodles. Place second layer of uncooked noodles over bean mixture. Top with another layer of uncooked noodles. Pour remaining mixture of picante and water over top. Cover tightly with foil. Bake at 350 for 1 1/2 hours. Mix the black olives, sour cream and green onions. After removing lasagna from oven spread sour cream mixture over top, then sprinkle with Monterey Jack, pop back into the oven to melt cheese. After removing from oven let it set for a few minutes. Yield 8 servings.
Soften gelatin in cold water and put aside. On a low burner mix together 2/3 cup sugar, the egg yolks, lime juice and salt. Continuously stir this mixture and cook until it thickens somewhat. Remove from heat. Add softened gelatin. Tint green as desired. Chill this mixture until it slightly thickens.
In saucepan, combine 1 egg, 2/3 cup sugar, 1/2 cup milk and chocolate.	Cook and stir over medium heat until chocolate melts and mixture comes	just to boiling. Cool. Cream sugar and shortening until light. Add vanilla and 2 eggs, one at a time, beating well after each. Sift together flour, soda and salt; add to creamed mixture alternately with 1 cup milk, beating after each addition. Blend in chocolate mixture. Bake in 2 greased and floured 9 x 1 1/2-inch round pans at 350° for 25 to 30 minutes. Frost with Shannon's Fast and Easy Fudge Frosting.
Up to 1 hour before serving, combine coleslaw mix, green onions, Ramen noodles (save seasoning mix packet for the dressing), almonds and sunflower kernels in a salad bowl. Cover and chill. In a screw-top jar, combine oil, vinegar, sugar, pepper and seasoning mix from the package of noodles. Cover and shake. Chill. At serving time, shake dressing again and pour over salad; toss to coat. Makes 12 servings.
Combine cream cheese, sugar and flour. Beat in 1 egg and orange peel. Set aside. Combine slightly beaten egg, orange juice, water and quick bread mix, stirring until moistened. Turn 2/3 of batter into greased and floured 9 x 5 x 3-inch loaf pan. Pour cheese mixture in and spoon on remaining batter. Bake in 350° oven for 1 hour. Cool bread and remove from pan. Wrap in foil and refrigerate.
Cook ground beef and onion until brown. Discard drippings. Add onion, garlic, onion powder, salt, pepper and water. Simmer uncovered about 10 minutes until most of liquid is evaporated. Pour 1/2 cup enchilada sauce into greased 13 x 9-inch baking dish. Arrange 6 shells on bottom of pan. Spread another 1/2 cup of sauce evenly over shells. Spoon in beef mixture. Top with sour cream and 1/2 of grated cheese. Put on remaining 6 shells and sauce. Top with cheese. Cover with foil and bake at 375° for 40 minutes. Remove foil. Bake another 5 minutes. Cool and cut into squares.
Slice onions and arrange on bottom of Dutch oven. Slice potatoes and layer on onions and cover with water.	Salt and pepper to	taste.	Cover and place on coals until water begins to simmer.	Cut cabbage into wedges. When the water is simmering add the cabbage wedges and sausage and return to the heat.	Simmer until the potatoes are tender and the cabbage is wilted.
Cut Velveeta cheese into cubes. Melt and mix all together. Serve hot with corn chips. Will simmer great in a crock-pot.
Melt oleo, water and syrup in saucepan. Mix in 1 cup of sugar. Mix all dry ingredients together carefully. Mix all together. Chill 1 hour. Roll into small 1-inch balls. Roll in sugar. Place on ungreased baking sheet and flatten slightly. Bake at 350° for 12 to 15 minutes.
First you boil the chicken with the first 5 spices and salt and pepper; boil until tender. Strain broth off of chicken and save. Debone chicken and set aside. Then you make a roux (gravy) out of the oil and flour, brown together over low heat. Add the large onion and green pepper. Saute for 3 minutes, then add broth to make a good gravy, then add the chicken pieces and simmer for 10 minutes. Add the fresh shelled shrimp. Simmer 1/2 hour. If you need more broth or water, add to this to make it a little soupier. Dip it over cooked shell-roni or noodles.
Crush tomatoes with hands so it will not be lumpy. Add brown sugar and	salt. Mix with bread and put in buttered baking dish. Bake 30 to 40 minutes at 350°.
Pour hot water over the dates and cool. Mix all the dry ingredients together with melted butter or margarine and eggs, then add dates and nuts. Bake in layers or in a loaf pan at 350° for 30 minutes.
Cook hamburger, drain. Add all ingredients but sour cream. Put on low heat and simmer for 30 minutes. Add another 3 tablespoons garlic after heating. Cook noodles; drain. Pour stroganoff over noodles and serve. Makes 10 to 12 servings.
Microwave all ingredients together until melted. Stir and pour into buttered rectangle dish. Cut into squares when firm.