HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir ingredients together with a small whisk until smooth and of a good drizzling consistency. Drizzle over cooled cake. Yields glaze for one cake.
Beat first 6 ingredients. Add eggs, one at a time, and beat. Then add carrots. Bake in jelly roll pan at 350° to 375° for 30 to 40 minutes.
Mix flour and powdered sugar. Add softened butter. Add egg yolks and milk. Add sifted flour and baking powder. Form round ball. Don't work dough too hard. Put in cool place approximately 1 hour.
Cream butter and sugar in large mixing bowl. Beat well at med. speed. Add egg yolk.	Mix well. Combine flour and salt and gradually add to creamed mixture, alternately adding brandy. Beginning and ending with flour. Stir in pecans. Chill dough. Roll dough into 1 inch balls and place on a greased cookie sheet. Bake at 350 degrees for 10 minutes. Cool.	Roll in powdered sugar. Yield: 5 dozen.
Bake the pie crust and let cool. (I use Pillsbury pie crust from the dairy section.) Mix sugar and cornstarch. Add water. Cook until thick and clear. (Usually a full rolling boil.) Remove from heat and add jello and vanilla flavoring. Let pie filling cool. The cooler the filling the thicker it gets.	Layer the pie crust with sliced peaches.	Pour cool filling over fruit. Add more fruit and filling until crust is full. Top with Cool Whip. You can substitute strawberries and strawberry jello for strawberry pie.
Cream oleo, oil and sugar. Add eggs, vanilla and milk. Beat well and mix in flour, cocoa, baking powder, soda, cinnamon and cloves. Stir in zucchini. Pour into 9 x 13-inch pan. Sprinkle top with chocolate chips. Bake at 325° for 45 minutes.
Saute onions, pepper and mushrooms in butter. Place chicken and broccoli in greased 2-quart casserole. In a bowl, mix soup, milk, lemon juice and seasonings. Spoon evenly over chicken and broccoli. If using stuffing mix, toss with melted butter and spread or sprinkle evenly over casserole. Bake, uncovered, at 350° for about 40 minutes or until hot and bubbly and top is brown. Makes 10 to 12 servings.
Combine onion and cucumbers in a large bowl. In a separate bowl combine the remaining ingredients. Mix well and pour over cucumbers and onions. Cover and refrigerate overnight. Will keep several weeks in refrigerator.
Place hash in large frypan. Brown lightly. Place eggs over hash. Season with salt and pepper. Cover and cook to desired egg doneness.
Spray a 9 x 13-inch pan with nonstick vegetable spray. Mix together pecans and coconut. Spread in bottom of pan and set aside.
Mix together and bake at 350° for 35 minutes in 12 x 8 x 3-inch pan.
Combine all in large punch bowl. Mix gently, serve and enjoy. Serves 28 (1/2 cup) servings.
Grind crackers into crumbs. Melt margarine and mix in crumbs. Put small part of crumbs in bottom of a 9 x 13-inch pan. Then, mix chicken with soup and sour cream. Put a layer of chicken mixture on top of crumbs. Add more crumbs on top, then chicken, etc., finishing with crumbs. Dot with margarine. Bake at 350° for 30 minutes. This makes a lot. It can be halved.
Cream the cream cheese and sugar together. Then add strawberries, pineapple, bananas and nuts. Fold in Cool Whip. Spread into a 9 x 13-inch pan, or one a little smaller. Cover and freeze.
Preheat oven to 350. Grease a 2 quart baking dish. Beat eggs, add molasses(honey), melted butter and salt. Stir in grated sweet potatoes. Pour into baking dish. Bake for 2 hours or until the pudding is a dark caramel color. Be sure to grate the sweet potatoes just before using them so they will not turn dark, the dish may not look appetizing if sweet potatoes are grated very long. Makes 6 servings.
Cover chicken with water in boiler and cook over medium heat until done. Remove skin and debone. Save broth in pot.
Saute onion in oil. Cook rest of vegetables in 2 cups water for 10 minutes or until soft. Add cooked onion, corn, milk and butter. Add seasonings with salt and pepper to taste. Makes 8 cups of soup. This can be frozen.
Heat oven to 375°. Grease baking sheet with Crisco. Combine butter flavor Crisco, light brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed of mixer. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture. Stir in raisins and walnuts. Drop rounded tablespoonfuls of dough 2 inches apart on baking sheet. Bake for 10 more minutes or until lightly browned. Cool 2 minutes. Remove from sheet to cool. Makes about 2 1/2 dozen cookies.
Cook rice. Saute onion, scallions and celery in bacon fat. Toss with crumbled bacon and the hot rice. Serve immediately.
Soften cream cheese. Add pineapple and other ingredients. Form in ball and roll in about 1/2 cup chopped nuts.
Mix everything in bowl. Toss with dressing. Chill for 1 hour.
Lay slice of bread flat and cut a circle in the middle with a glass. Add butter to heated skillet. When melted, lay bread in skillet. Break egg in center. When fried, flip bread and egg (toast circle). Cook until desired hardness. Season as desired.
Pour milk into a large bowl and freeze until crystals begin to form, then whip. Let cream cheese soften to room temperature. Add enough water to pineapple juice to make 1 cup, then heat to boiling. Dissolve Jell-O in boiling pineapple juice. Allow to cool until thick, but not set. Add cheese, sweetener and flavorings; beat well. Fold in pineapple. Fold in whipped milk. Line a 9 x 12-inch pan with graham cracker crumbs and fill with mixture. Chill. Yield: 12 servings (3 x 3-inch servings). Calories: 124 per serving.
Prepare bananas and sprinkle with lemon juice. Add whipped cream and blend. Chill thoroughly; place in serving dishes. Stuff one nut in each date and place on top of bananas. Garnish with coconut and serve chilled. Makes 4 servings.
Combine jello and boiling water; stir well. Add 1 cup mixed juice drained from apricots and pineapple. Refrigerate jello until it starts to jell. Mix in drained apricots, chopped into small pieces and drained pineapple. Add 1 cup (or more) small marshmallows. Let set until firm. Mix topping and spread over jello.
Put shortening, milk and boiling water together, mix well. Add sifted flour and salt, blend together until ready for rolling out on floured surface. This is a no fail pie crust and is nice and flaky. Will make a double crust.
Dissolve gelatin completely in boiling water, stirring 3 minutes. Add frozen strawberries and stir constantly until berries separate and gelatin begins to thicken. Blend in whipped topping, then whip until smooth. Chill if necessary until mixture mounds. Spoon into pie crust. Chill for 2 hours.
Mix together eggs, sugar and vanilla. Add bananas. Add condensed milk, evaporated milk and cream. Pour into ice cream freezer and freeze. Makes 2 quarts.
Melt margarine in small saucepan. Remove from stove and blend in flour. Add sugar, salt and egg. Mix thoroughly. Add vinegar and water; mix well. Bring mixture to a bubbling boil, stirring constantly. Remove from heat and use hot for wilted lettuce or cold for crisp salad.
Mix milk with vanilla pudding mix. Add cream cheese and lemon immediately after mixing pudding. Blend together well and pour into pie shell quickly. Put in refrigerator until chilled.
Open muffins. Spread tomato sauce with salt and pepper in tomato sauce. Add topping (whatever you like). Put cheese on top. Cook until cheese is melted at 300° and voila! A quick snack!
Mix all ingredients. Press mixture into ball. Roll in pecans. Chill 6 hours before serving.
Brown meat in oil; season with salt and pepper. Drain pineapple, reserving the liquid. Add enough water to make 3/4 cup liquid. Stir liquid and barbecue sauce onto meat. Cover and simmer 45 to 50 minutes or until tender.
Brown hamburger. Drain. Mix in all other ingredients. Stir together. Bring to boil. Cook on medium-low for 20 minutes for rice and 10 minutes for macaroni. Cover with lid and stir occasionally.
Stir cream cheese to soften, adding mayonnaise. Fold in Cool Whip; add remaining ingredients. Freeze.
Cook bacon and onion until bacon is crisp. Add potatoes, water and seasoning. Cover and simmer for 30 minutes or until potatoes are tender. Add corn and tomato juice (I use soup). Cook over low heat, stirring occasionally, until thickened.
Soak Grape-Nuts in boiling water for 10 minutes. Add milk, sugar, cinnamon and salt to Grape-Nuts mixture. Beat eggs until light. Blend into pudding mixture. Pour into 1 1/2-quart casserole. Bake at 325° for 45 minutes or until knife inserted in center comes out clean. Cool on rack.
Pour 1 1/4 cups boiling water over 1 cup oatmeal. Let set 20 minutes. Cream 1/2 cup oleo and 1 cup brown sugar well. Add 1 cup white sugar. Add 2 unbeaten eggs, one at a time. Beat well after each one. Blend in oatmeal mixture. Sift 1 1/2 cups flour, 1 teaspoon nutmeg, 1 teaspoon cinnamon, 1 teaspoon soda, 1/2 teaspoon salt and 1 teaspoon vanilla. Mix well. Bake at 350° for 30 to 35 minutes. While cake is still hot, pour on topping and put under broiler for 2 minutes or until browned.
Bring soup and water to boil; add cream cheese and stir. Dissolve gelatine; add to soup mix. Whip and cool. Add other ingredients; pour into mold. Refrigerate at least 24 hours.
Toss chicken and egg until all pieces are coated. Sprinkle 1/4 cup cornstarch over chicken; toss until all pieces are coated. Melt shortening in medium skillet. Add chicken pieces; cook over medium heat until brown. Remove chicken from skillet and set aside.
Whip eggs, sugar and vanilla. Add condensed milk, evaporated milk and salt. Add 1 can drained crushed pineapple. Fill rest of freezer with whole milk.
Mix strawberry jello and 2 cups boiling water.	Add all of other ingredients, except sour cream. Pour half of mixture into dish; let	congeal. Spread sour	cream over congealed mixture. Pour the remaining mixture over this. Congeal.
Combine okra, green tomatoes and onion. Add cornmeal and toss gently. Pour oil to a depth of 2-inches into a large skillet. Heat to 375°. Fry half of the mixture until golden brown. Remove with slotted spoon and drain. Repeat procedure. Sprinkle with salt and serve immediately.
In a small bowl, dissolve yeast and sugar in water. Let rest until foamy. In a large bowl, mix the flour and garlic salt. Add olive oil to yeast mixture. Make well in flour and add yeast mixture; stir to combine. If too sticky, add more flour. Knead on a floured board until smooth and elastic, adding flour as needed. Pat dough into ball. Put in large bowl and set in a warm place covered with a clean towel for about 1 hour or until doubled in size. Punch down dough and divide into 2 equal portions. Roll out on a floured surface into a 12-inch circle. Place on pan and sprinkle with Parmesan cheese. Makes 2 (12-inch) pizzas. Top with your sauce and toppings. Bake at 400° for 15 to 18 minutes.
Brown meat; drain. Salt and garlic to taste. Add tomato sauce; cook on medium heat for 5 minutes. Add sour cream and cream cheese; simmer on medium-low heat for 10 minutes. (Have noodles cooked and drained.) Mix noodles with meat mixture. Pour in a 9 x 13-inch casserole dish. Cook 30 minutes at 350°. Sprinkle cheese on top last 5 minutes.
Cook tomatoes and salt. Put through food Foley to remove skins and seeds. Add remaining ingredients. Bring to a boil. Put in clean canning jars and seal. Hot water bath for 10 minutes.
Cook together the hamburger, onions, salt and pepper. When browned, drain and add the rice.
Mix cake mix, melted butter and 2/3 cup Carnation milk. Pour 1/2 batter into 13 x 9-inch pan. Bake 10 to 15 minutes at 350°. Melt caramels with 1/2 cup Carnation milk. Pour over cake. Add 1 cup nuts and 1 cup chocolate chips. Pour other half of batter over and sprinkle with chopped pecans and bake.
Mix flour, brown sugar, walnuts and margarine together and spread evenly in shallow baking pan. Bake at 350° for 20 minutes, stirring occasionally. Sprinkle 2/3 of the baked crumbs into 9 x 13-inch pan. Combine egg whites, sugar, strawberries and lemon juice. Beat at high speed to stiff peaks, about 10 minutes. Fold in whipping cream, whipped. Spoon over crumbs; top with remaining crumbs. Freeze 6 hours or overnight.
Brown the ground chuck, onion, garlic and oil. Add all seasonings. Stir on low heat. Add A.1. sauce, tomatoes, sauce and brown sugar. Stir. Simmer with lid on for 15 minutes. Add all your beans and simmer for 20 to 30 minutes. You can add more spices or less, also more sugar or less, to your taste.
This makes 2 serving trays so on 2 trays form a ball about 5-inches wide from each container of cream cheese. Form an opening in center of ball and spoon in jelly. Then arrange crackers around the ball and serve. For a more attractive look, use red jelly with wheat crackers in one and green jelly with vegetable crackers on the other.
Combine coconut, yogurt, pineapple juice, rum extract and coconut cream in a small glass bowl. Stir to blend. Fold in fresh or canned fruits before serving. Calories: 150; cholesterol: 14 mg; fat 2 grams; sodium 58 mg.
Repeat layers. Put second layer of noodles across opposite the first layer. End with American and Mozzarella cheese on top. Bake until noodles are tender.
Shred cabbage and brown hamburger in skillet. Pour in casserole. Add cabbage when tender and soft. Add soups and stir. Cover with a tight lid. Bake at 350° for 2 hours.
Roll out pizza crust (store bought is easier) in deep pizza or cake pan. Spread out refried beans. Cook at 425° until pizza crust is done. Dice up your tomatoes and onions while pizza crust is baking. Once the pizza crust is done, add your tomatoes, onion, lettuce and shredded cheese (these will not be baked). Top off with your salsa.
Microwave butter in medium micro-proof bowl at High (100%) for 45 to 60 seconds or until melted. Add cocoa; blend well. Beat in sugar, baking powder, salt, eggs and vanilla. Stir in flour and nuts. Refrigerate at least 8 hours or until firm. May be chilled overnight.
Combine cream cheese, milk, Parmesan and butter in saucepan. Add garlic powder and pepper to taste. Heat to boiling. Add more milk if mixture is too thick. Consistency should be like a sauce. Reduce heat to simmer while noodles are boiling. Pour Alfredo Sauce over cooked noodles. Add chicken and/or broccoli if desired.
Coat wok or large skillet with Pam. Add oil, coating sides. Put over medium heat until hot. Add celery, carrots, onion, ginger and garlic; stir-fry 2 minutes. Add mushrooms and bamboo shoots; stir-fry 2 minutes. Stir in cooked rice until heated. Push rice mix to sides, forming a well in center. Add remaining 1 teaspoon oil. Pour egg into well and cook until set, stirring. Stir rice mix into egg. Add soy sauce and sherry, stirring constantly. When ready to serve, garnish with green onions. Yields 5 cups/about 107 calories per 1/2 cup serving/fat 2.5 gr.
Mix milk, flour and margarine. Pour over chicken mixture. Bake at 400° until brown (15 to 20 minutes).
Place rolled oats, margarine, salt and boiling water in a bowl. In the meantime, soften yeast in water with the 1/2 teaspoon sugar. When water mixture has cooled to a warm temperature, add yeast. Add the whole wheat flour; add 2 cups of the white or bread flour. Mix. Add 2 more cups of white flour. Knead until smooth (5 to 10 minutes). Place in greased bowl. Cover. Allow to rise in warm place until about double in size. Punch down and turn over. Let rise another 30 minutes. Shape into 2 or 3 loaves. Let rise again until about double in size, about 45 minutes to one hour. Bake at 375° for 15 minutes or at 350° for 25 to 30 minutes. Bread is done when loaves sound hollow when tapped on top with fingers.
Grease casserole. Drain kraut and place on bottom of dish. Sprinkle dressing on it. Cover with pieces of corned beef. Spread cheese on this. Put bread cubes on top of the cheese. Brush with melted butter. Bake 20 to 30 minutes at 350°. Tasty!
Cream butter. Add sugar; gradually cream until light and fluffy. Add egg yolks and beat well. Add flour, lemon juice and grated lemon rind and mix well. Stir in milk. Beat egg whites until stiff. Fold in. Pour mixture into 9 x 5-inch loaf baking dish. Set baking dish in pan of hot water and bake at 325° for 40 minutes. Turn oven to 350° for approximately 10 minutes to brown. Can also use individual custard cups. Baking time might be slightly less.
Mix together and boil sugar, Karo and 1 cup of whipping cream to 236° on candy thermometer. Add 1 cup cream; boil to 236° again. Add final cup of cream and boil to 240°. Remove from heat. Add 2 teaspoons vanilla and 2 cups chopped pecans (optional).
Mix all ingredients together. Pour into a buttered pie plate (12 inches) or an oblong dish (10 x 6 x 1 1/4-inch). Bake at 350° for 30 minutes.
In large mixing bowl, stir together flour, baking powder, sugar and salt. With pastry blender, cut in shortening until mix resembles coarse crumbs. Store in covered airtight container for up to 6 weeks.
Preheat oven to 325°. Mix graham cracker crumbs, butter and walnuts together. Press into spring-form pan. Spread 1 can whole cranberry sauce over crust. Mix softened cream cheese, sugar and eggs well . Add flour, sour cream and vanilla; beat 2 minutes. Pour in pan over cranberry sauce. Bake at 325° for 1 hour until firm to touch. Turn off oven and leave slightly ajar to cool for 30 minutes. Refrigerate for 3 to 4 hours. Top with can of whole cranberry sauce and cranberries.
Mix and drop by teaspoonfuls on greased cookie sheet. Bake at 350° until light golden brown.
Combine sugar and 1 gallon of water in pan. Heat until sugar dissolves. Add jello and stir until dissolved. Add fruit juices, 1 gallon of water and extract. Let stand or freeze until ready to serve. Pour 2 quarts over crushed ice and 1/2 quart of ginger ale.
In a soup pot, combine the first four ingredients with the water. Bring to a boil. Reduce heat and add salt to taste. Simmer.
Mix and place in deep dish and bake for 20 minutes at 350° or microwave until warm and bubbling.
Combine eggs, milk, pineapple, butter and sugar. Add bread crumbs. Pour into a 9 x 13-inch greased baking dish. Bake at 325° for 45 to 50 minutes. Serve hot or cold, with or without whipped cream.
Sift together flour, baking powder, sugar and salt. Cut in shortening. Beat eggs; add milk, then add to flour mixture. Add blueberries. Pour into two 9-inch greased round cake pans. Sprinkle coconut on top of cake. Bake at 350° for about 25 minutes or until toothpick comes out dry.
In a bowl, combine the first 6 ingredients; mix well. Spoon about 1/3 cup onto each roll. Wrap each tightly in foil. Bake at 300° for 20 to 30 minutes or until heated through. Yield: 6 to 8 servings.
Drain beets, reserving liquid. Add water to reserve to equal 2 cups. In saucepan, bring beets and liquid to a boil. Remove from heat; stir in gelatin until dissolved. Add cold water, onion, horseradish, vinegar and salt. Chill until partially set. Stir in beets, celery and olives. Pour into an 8 x 8-inch Pyrex dish. Chill. Top with dollop of mayonnaise and sliced stuffed olives.
Mix condensed milk, cold milk and Cool Whip with pudding mix until blended. Layer cookies and bananas. Pour liquid mixture over layers. Make 2 layers in a 9 x 13 x 2-inch glass dish.
Mix together flour, salt, cloves, cinnamon, nutmeg, cocoa, Crisco and baking powder like pie dough. Mix remaining ingredients together and add to dough mixture. Roll into balls. Bake on greased pan at 375° until firm (like moist cake). Dip in glaze made of powdered sugar, milk and vanilla.
Stir-fry chicken in hot oil until browned. Add vegetables and stir until crisp-tender. Mix broth, soy sauce, cornstarch, brown sugar, garlic powder and ginger. Add to skillet. Bring to boil for 5 minutes. Serve over rice. Makes 4 servings.
Grease baking dish. Place ingredients in dish, cover with foil and bake 2 hours at 325° or bake 2 1/2 hours at 300°. This will bake and be ready to serve when you return from church.
Sift dry ingredients. Mix with other ingredients. Pour into 2 loaf pans. Bake at 325° for 1 hour. Store in the refrigerator.
Soak thighs overnight in sauce. Roll thighs in 1/2 cup flour and 1/2 cup cornstarch (mixed) and deep fry until golden brown.
Dissolve gelatin and salt in boiling water. Add cold water and chill until slightly thickened, then fold in fruit and nuts. Pour into 1-quart mold; chill until firm. Unmold. Serve plain or with whipped cream. Makes 8 servings.
Brown sausage and drain; set aside. Mix cheese, peppers, onions, eggs and milk together. Add sausage and pour mixture in 9-inch pie shell. Bake at 350° until golden brown on top or knife inserted comes out clean.
Fry hamburger and onion together. Pour off grease. Add taco sauce and simmer 5 minutes. Line a 9-inch pie pan with unrolled crescent dinner rolls. Push together with fingers where there are spaces between triangles and the top edges. Points come together at center of pan. Spread 1/2 cup crushed corn chips over crust. Spread meat mixture over chips. Spread sour cream over meat. Sprinkle Cheddar cheese on top of sour cream. Top pie with 1/2 cup crushed corn chips and bake for 20 minutes at 350°.
Brown meat; drain off fat. Chop onion and garlic. Add to meat; saute and add olive oil and salt. Add tomato paste; mix well. Add tomato sauce and tomatoes. Crumble dried red peppers and add chili tepines. Add 1/2 to 1 cup water; stir well. Turn heat low and simmer all day. Stir to avoid sticking. Add small quantities of water throughout the cooking.
Preheat oven to 400°. Grease an 8-inch pan. Put egg, corn (undrained) and 1/2 cup cheese in a bowl; mix well. Add dry muffin mix. Stir until mixed (batter will be thick). Pour into dish; arrange sausage links on top of batter. Bake for 30 minutes or until top is golden. Sprinkle on remaining cheese. Let stand 5 minutes before serving. Cut into squares.
Combine honey and peanut butter. Gradually work in dry milk and quick oats. Shape in balls. Serve.
Mix bread crumbs, salt, pepper, and garlic. Combine eggs and buttermilk with a whisk. Coat chops with flour. Dip in egg mixture. Dredge in bread crumb mixture. Place in a single layer in a shallow oiled baking pan. Drizzle melted butter or margarine over chops. Bake 25 minutes at 350 degrees.
Melt 1/4 cup margarine and mix with all ingredients, except 1/4 cup margarine and corn flake crumbs. Put in 2-quart casserole or square baking dish. Grease dish first. Melt remaining 1/4 cup margarine and mix with 2 cups corn flake crumbs. Bake at 350° for 1 hour and 15 minutes.
Combine all ingredients in the order given. Pour into 4 greased 1 pound coffee cans. Fill only 1/2 full. Bake at 350° for 1 1/2 hours. Cool. Cover with plastic lids and freeze, if desired. Serves 40. Approximately 156 calories per serving.
Bring this all to a boil, stirring often to keep from scorching.	Fill jars and seal (cold packing 3 hours).
In medium bowl, beat eggs with milk. Add dry ingredients. Using a funnel with 3/8-inch spout, hold finger over the spout and pour some of the batter into funnel. Hold funnel over hot oil in frying pan or fryer. Release batter in circular or crisscross pattern. Batter should dry rapidly. If too thick, add 1 to 1 1/2 tablespoons milk. Fry about 1 minute; turn and fry 1/2 minute. Drain on paper towels. Sprinkle with powdered sugar or sugar and cinnamon.
Place chicken	breasts between sheets of wax paper and pound lightly, just to flatten slightly.	Mix mayonnaise, sour cream and mustard. Dip chicken breasts, one at a time, into mixture, then into bread crumbs. Arrange chicken in lightly oiled shallow baking dish. Bake at 400° for 20 minutes or until cooked through. Serve immediately.
Preheat oven to 350°. Melt the butter in a 13 x 9 x 2-inch baking dish or sheet cake pan. In a saucepan heat sugar and water until sugar melts. Cut shortening into flour until particles are like fine crumbs. Add milk and stir with a fork only until dough leaves the side of the bowl. Turn out onto lightly floured board or pastry cloth. Knead just until smooth. Roll dough out into a large rectangle about 1/4-inch thick. Sprinkle cinnamon over apples.
Put 1/4 pound of butter and cream cheese and cream together with flour. Chill in refrigerator for 1 hour. Roll on a floured board. Cut into squares. Fill with peach preserves. Put on ungreased cookie sheet and bake for 30 minutes at 300°.