HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat together oil, brown sugar, eggs and vanilla. Add the flours, salt and soda. Add chopped apples last. Bake in a loaf pan for 50 minutes at 325°.
Combine dry ingredients. Add eggs, oil, strawberries and pecans. Stir until all ingredients are moistened. Spoon batter into 2 loaf pans. Bake at 350° for 60 to 70 minutes. Cool in pans for 5 minutes.
Mix the sugar, walnuts and flour. Stir in butter and mix until crumbly. Reserve 1 cup. Press the rest into an 8-inch square pan and bake in a 350° oven for 12 to 15 minutes. Beat cheese with sugar. Beat in the egg. Add the lemon juice, milk and vanilla. Blend. Pour onto baked crust. Top with reserved crumbs. Bake 25 minutes. Cool and chill.
Mix sugar and flour until smooth. Separate eggs. Beat yolks slightly. Combine sugar and flour mixture, egg yolks, milk, water and salt. Cook over medium heat, stirring constantly, so mixture won't stick to pan. Cook until mixture starts to thicken. Add butter and vanilla. Cook until sauce is very thick. Layer pan with vanilla wafers and sliced bananas. Pour cooled sauce over cookies and sliced bananas. Layer cookies and bananas until pan is full, ending with cookies on top. Sprinkle with crumbled vanilla wafers and sugar.
Dissolve gelatin in water. Let stand 5 minutes. Beat egg yolks and sugar until light and fluffy. Add lemon juice and lemon rind. Blend carefully. Melt gelatin with water over low heat. Add to egg mixture, stirring well. Whip the cream. Fold cream into egg mixture. Beat egg whites until stiff peaks form. Fold into egg mixture. Pour mousse into 4 serving bowls. Chill in refrigerator for about 2 1/2 hours. Garnish mousse with lemon peel and whipped cream. Makes 4 servings.
Trim fat off meat. Rub steak on both sides with cut clove of garlic. Pound into it a mixture of flour, salt and pepper. Cut steak against grain into thick strips about 2-inches long. Peel onion and cut it into small pieces. In a heavy frying pan, brown onion in some of the trimmed off beef fat. Remove onion with slotted spoon. Brown meat quickly in the same fat; return onion to pan and heat. Cover and simmer over very low heat for 15 minutes. Meat should be quite tender. If you use a lesser cut of meat, it will take a little longer. Add remaining ingredients and simmer an additional 5 to 10 minutes. Serve over egg noodles or rice. Serves 6 appetites.
Spread butter on bottom of shallow 2-quart baking dish. Add spinach and cover with fish fillets. Season lightly with salt, pepper and lemon juice. Add onion and spread soup on top. Arrange tomato slices on top of soup and sprinkle with oregano. Bake in preheated 350° oven for 35 minutes.
Prepare pudding as directed, reducing milk to 2 1/2 cups. Chill. Split cake making 4 layers. Beat pudding until creamy; spread between the layers.	Melt chocolate and butter in a	pan over low heat. Combine sugar, milk and salt in a bowl. Add chocolate; beat until smooth. Spread over the top of the cake.
Take chicken breasts, remove skin and debone. Place in medium size baking dish that has been buttered. Place bacon strips across chicken. Combine sour cream and cream of chicken soup. Mix thoroughly and spread over chicken. Bake 1 hour and 30 minutes.
Mix. Roll thin and fill with jelly. Bake at 350° for 15 or 20 minutes.
Mix egg, margarine and sugar. Add vanilla, baking soda and flour. Refrigerate while you make your icing.
Cream sugar, flour and eggs. Add 1 stick melted and cooled butter. Stir in nuts, chocolate chips and vanilla. Bake pie shell four minutes at 400° before filling. Fill shell and bake at 325° for one hour. Slice and serve with whipped cream.
In a metal ring mold or a cake pan with a tin can placed in the center, break pecans into pieces and place in the bottom of pan, spreading evenly. Mix brown sugar and cinnamon. Dip each biscuit in melted butter, then roll in sugar mixture and stand on edge in pan on top of pecans. Bake at 375° for 15 to 20 minutes. Remove from oven, place a serving plate on top and invert. Let stand a few minutes before removing the pan.
Preheat oven to 350°. Grease a ring mold pan and sprinkle with sugar. Combine apple with cinnamon and 1/4 cup of sugar; set aside. Mix remaining sugar with all remaining ingredients. Pour layer of batter into mold, then layer of apples and repeat, finishing with apples last. Bake 1 3/4 hours and allow to cool before removing from pan.
Combine first three ingredients and mix until crumbly. Mix in grated cheese and work until mixture forms a dough. Roll out onto floured surface to a 12-inch circle. Slide onto baking sheet and fold up edge to make 1/2-inch border or fit into a 10-inch tart pan.
In skillet, cook bacon until crisp. Drain bacon; discard pan drippings. In same skillet, cook onions in margarine until tender. Cool. In mixing bowl, combine sour cream, flour, salt and eggs. Stir in bacon and onions; set aside.
Mix dry ingredients. Make a well in center and pour liquids into it. Mix only long enough to mix dry ingredients. Bake at 425° for 20 minutes.
Drain beans; mix all ingredients. Toss with dressing. Cover and refrigerate for 24 hours. Serves 16.
In a large bowl, mix flour, whole wheat flour, cornmeal, sunflower seeds, sugar, baking powder, soda and salt. Add buttermilk and egg; beat until dough is thoroughly moistened and stretchy, about 2 minutes. Spoon dough in 2 equal mounds, each on center of a 10 x 15-inch pan. With floured hands, pat each portion into an 8-inch round. With a floured sharp knife, cut a 1/2-inch deep cross on top of each round. Bake in a 375° oven until golden brown, 25 to 30 minutes. Switch pan positions after 15 minutes. Serve warm or cool; cut into wedges. To store, wrap airtight when cool. Hold at room temperature up until next day, or freeze. Makes 2 loaves, each about 1 1/3 pounds.
Mix the first six ingredients and spread in greased 8 x 13-inch pan. Mix remaining ingredients until butter is melted and pour over date mixture. Bake 1 hour at 350°.
Stir butter until creamy; add sugar gradually. Add well beaten eggs and flavoring. Beat well. Sift together flour, baking powder and salt and add alternately with milk to the first mixture. Pour batter into 8 x 8-inch pan and sprinkle with sugar before baking. Bake at 350° for 30 minutes.
Brown in skillet the hamburger, onion and green pepper. Add garlic salt, salt and pepper to taste. Stir in tomato sauce. Simmer 20 minutes.
Mix all ingredients together. Put in cold oven. Turn to 350°. Cook for 1 hour. Great served with whipped topping.
Mix ingredients together in order, then fold in by hand Rice Krispies, coconut and oats. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 10 minutes. These have to be watched closely so as not to burn.
Mix butter and powdered sugar together. Add flour and flavorings. Drop by teaspoons. Bake at 300° for 12 minutes.
Peel banana and cut into 1-inch pieces. Wrap in foil and freeze. Put milk, vanilla and frozen banana pieces in blender container. Blend until smooth. Yield: 2 servings. Contains 95 calories per serving.
Melt margarine in pan; saute onions, celery, bell pepper and sliced squash on top of stove. Cook medium to high until squash begins to look clear. Add salt, pepper, cumin, garlic and tomatoes. Place lid on and simmer until squash is medium soft. Remove lid and add cheese and replace lid until cheese melts. Can be frozen. Serves 10.
Bake in greased 8 x 12-inch pan for 1 hour at 300°.
Put all ingredients in a paper or plastic bag and shake to distribute over potatoes. Pour into an uncovered casserole dish and bake at 300° for about 1 hour or until potatoes are tender.
In large mixing bowl combine sugar, shortening and molasses. Add eggs and beat well with wooden spoon. Stir together dry ingredients and nuts and add to sugar mixture, mixing well. Stir in water. Pour in greased 13 x 9 x 2-inch pan and bake in preheated oven for 40 minutes at 350°.
Cook in iron skillet or heavy pan until mixture is toffee colored (about 10 to 12 minutes over medium-high heat, stirring constantly). Pour into a buttered 9 x 13-inch pan so toffee will be about 1/4-inch thick. Across the hot candy, lay 3 small Hershey bars. When chocolate melts, spread smooth. Sprinkle with 1/2 cup chopped pecans. When cold, break into pieces.
Mix. Spoon on top of salad and refrigerate for 2 hours. Then mix it up with 1 head lettuce, cut fine, just before serving. Keep refrigerated.
Cream together shortening, sugar and brown sugar. Add eggs and vanilla. Sift and add salt, baking powder, soda and flour. Add walnuts, Rice Krispies and quick oats. Drop on cookie sheet with a teaspoon. Bake 10 minutes in a 350° oven. Makes about 7 dozen.
Combine all ingredients except vanilla in top of double boiler. Beat 1 minute with electric mixer or rotary beater. Place over boiling water. Beat constantly until frosting forms peaks, about seven minutes. Remove from boiling water. Add vanilla; beat until of spreading consistency, about 2 minutes.
Boil chicken until done. Cook broccoli to directions. Mix all together and cook until cheese melts. Serve over rice.
Melt butterscotch morsels over hot water. Remove, stir in condensed milk and vanilla; add chopped nuts. Mix well. Chill until firm enough to handle. Form into 12-inch roll on waxed paper. Roll tightly in waxed paper to shape evenly.
Combine all ingredients in mixing bowl. Blend on low. Beat at medium 2 minutes. Turn into greased, floured 6-cup Bundt pan. Set wok on high heat (350°). Bring 2 cups water to boil in wok; position rack in wok. Place Bundt pan on rack; cover wok, lower heat to slow boil.
Leave in a roll in icebox overnight. Slice and bake at 350° for 8 or 10 minutes. Makes approximately 5 dozen.
Preheat oven to 350°. Grease an 8 1/2 x 4 1/2 x 2-inch loaf pan.
Mix all ingredients well. Spoon mixture into a greased 9 x 13-inch pan. Bake at 350° for 35 minutes.
Grate the orange peel and set aside. Squeeze orange. You will need 1/2 cup juice. Cream shortening in mixing bowl. Add eggs and mix well. Sift flour, baking powder and sugar together. Stir in orange peel. Add flour mixture, milk and orange juice alternately to shortening. Stir well after each addition. Batter will be stiff. Fold in blueberries. Grease small muffin cups or use paper liners. Fill each 1/2 full of batter. Bake in preheated 375° oven for about 20 minutes or until browned. Yield: About 24 small muffins.
Boil 1 c. water in sauce pan. Remove from heat and add butter. Stir until melted, add sugar and salt to this and stir until dissolved. Cool to luke warm.
Preheat oven to 350°. Spray and flour a tube pan. In large bowl, add sugar, shortening, flavors and eggs. Beat and then add flour gradually. Add soda and salt. Beat and then add the buttermilk. Stir and add bananas and pecans. Beat well. Pour into tube pan. You will have a little leftover, so you can pour that into a little bread pan (make sure it is greased and floured). Bake both for 1 hour in the oven.
Take a pot roast and put it in a pot. Add enough water to half cover the roast. Do not brown the roast as this will make a dark gravy.
In a large pot, combine bouillon cubes and water. Heat until cubes dissolve. Add molasses, spices, oil and flour. Stir and heat until slightly thickened. Add remaining ingredients. Cook over fairly high heat, stirring, for 10 minutes. Serve.
Boil chicken breasts until tender. Cool and remove meat from bones. Place cut-up chicken in a lightly buttered oblong baking dish. Mix together soup and sour cream; pour over chicken. Toss crumbs and melted margarine; sprinkle on top. Bake at 350° for 30 to 35 minutes. Serves approximately 6.
In large container, put presugared Kool-Aid, water per package, orange juice with water per container and pineapple juice and blend all together. Scoop out lime sherbet; pour juice over together with ginger ale. Serves about 35 people (4 ounces). Put in large punch bowl.
Cook chicken; bone and cut up. Layer in a baking dish the chicken, onion and cheese with tortillas. Mix soups, chicken broth, Ro-Tel tomatoes and chili powder together. Pour mixture over ingredients in baking dish. Top dish with grated cheese. Bake at 350° for 1 hour. (Cook onions before using.)
Combine sugar, margarine and milk in heavy saucepan; bring to full rolling boil, stirring constantly. Continue boiling for about 5 minutes over medium heat until it forms soft ball in cold water. Remove from heat and stir in peanut butter and marshmallow cream. Add vanilla. Pour into pan lined with wax paper. Cool and cut into squares.
Melt oleo in saucepan. Add water and cocoa and bring to boil. Mix together in large mixing bowl remaining ingredients. Pour liquid mixture over flour mixture.
Brown beef and onion, then stir in milk and cream cheese. Add remaining ingredients. Pour in casserole dish and bake at 350° for 30 to 40 minutes.
Prepare gelatin with hot water and cranberry sauce. Stir in orange pieces and pecans. Chill in individual molds or in pan to be cut into squares.
Combine sugar, milk, syrup and salt; cook to soft ball stage. Remove from heat; add peanut butter and Marshmallow Creme. Beat well and pour into buttered pan. Cut into squares before it completely hardens.
Combine flour, sugar, eggs, mayonnaise, milk, salt, soda and spices in large bowl. Add raisins, nuts, apples and vanilla. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 45 minutes.
Mix crust ingredients together and pat in pie pan. Bake for 15 minutes at 400°. Let cool.
Saute vegetables in butter for about 10 minutes. Add chicken stock and simmer until vegetables are tender (about 15 minutes). Add cream and heat to simmering. Add cheese and chicken, stirring to melt cheese. Season to taste. Heat through and serve, garnished with parsley. Makes 2 quarts.
Preheat oven to 350°. Brown ground meat and drain. Add onion and saute until soft. Add soups, tomatoes, enchilada sauce mix and 1 cup of water. Simmer until bubbly.
Allow ice cream and cream cheese to soften slightly. Blend together with electric mixer. Stir in whipped cream and put mixture in Oreo crust. Freeze. Remove from freezer 15 minutes before serving. Serve with frozen or fresh raspberries.
Combine flour, oats, brown sugar, nuts and cinnamon. Add butter. Mix well until crumbly. Press into bottom of a 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes. Reduce oven to 325°.
Mix 4 cups flour, 4 tablespoons Crisco, 1 teaspoon salt and 2 teaspoons baking powder with 1 cup sugar. Beat 3 eggs and vanilla. Add to the mixture. Take the dough and knead on the flour board until firm and smooth enough to roll. Cut into 4-inch strips; slit in the center and pull one end through. Fry in deep grease until brown. Dust with powdered sugar.
Brown hamburger. Drain. Add bacon bits, onion, vinegar, catsup, brown sugar and dry mustard. Cook together for 10 minutes. Add the 3 varieties of beans. Bake at 350° for 40 minutes or cook in crock-pot for 1 hour on high.
Mix all together. Serve with cauliflower, celery, broccoli, carrots, green onion, squash or turnips.
Put pie filling in glass pan. Mix dry items together. Pour melted butter in dry items. Mix well. Put on top of pie filling. Bake at 350° for 20 minutes.
Fry bacon. Use drippings and add vinegar, sugar, onion and almonds. Add drained beans. Simmer about 40 minutes. Crumble bacon on top.
Combine all ingredients and mix well. Drop from teaspoon onto an ungreased cookie sheet. Press a crisscross on each cookie with fork prongs that have been dipped in water. Bake at 350° for 10 to 12 minutes or until golden brown.
Mix all ingredients except butter. Pour in pie shell; pat with butter and cover with pie shell top. Bake at 350° for 50 to 60 minutes, until golden brown.
Mix all ingredients. Marinate steak for 6 hours or overnight. Broil 4 to 5 inches from heat. Broil, brushing with marinade. Turn occasionally. Carve in thin slices diagonally across grain of meat. Serves 6 to 8.
Cream shortening and sugar gradually and mix well. Beat the eggs into the creamed ingredients. Add sifted dry ingredients and chopped nuts. Bake at 350° for 1 hour.
Combine cornstarch, salt, soy sauce and sherry. Set aside. Heat wok or wide frying pan over high heat. When pan is hot, add salad	oil. When oil begins to heat, add garlic and ginger. Stir. Add onion	and celery and stir-fry 1 minute. Add meat, bamboo shoots and cabbage and stir-fry 2 minutes. Stir cornstarch	mixture and add to pan and cook, stirring until sauce bubbles and thickens. Cool.	Brush edges of wrapper	with lightly beaten egg after filling center with meat filling.	Roll and fold into elongated shape. Fry in hot oil until golden brown. Remove and drain excess oil.
Cream margarine and sugar. Add eggs and beat. Add dry ingredients alternately with sour cream. Add almond extract. Pour 1/2 batter in greased tube pan. Add cranberry sauce. Add rest of batter and swirl with knife. Sprinkle with nuts (pat in). Bake in 350° oven for 40 to 45 minutes. Cool well in pan.
Depends on how many dumplings you want. You use 1/2 per dumpling.
Season ground chuck with salt and pepper. Saute meat and eggplant in oil on medium heat until done and moist. Add onion and bell pepper. Cook on low heat about 30 minutes. Add water, if needed. Add cooked rice. Cover; simmer on low heat for ten minutes. You may wish to add seasoning to adjust taste. Makes approximately 8 servings.
Melt in big pan. Add 2 cups quick oats. Place in refrigerator until hard enough to roll into ball. If you want, leave plain or roll in powdered sugar.
Preheat oven to 375°. Coat 9 x 13 baking dish with nonstick cooking spray. Place the melted butter in shallow dish. In a large bowl, combine the remaining ingredients except chicken. Dip chicken pieces into melted butter, then potato mixture, coating well. (I use gallon storage bag to shake it in.)
Saute onion in butter until soft. Add saute to beef and mix well. Add green pepper, egg, seasonings and remaining ingredients. Mix. Place in loaf pan. Bake at 375° for 20 minutes. Add catsup to top of meat loaf if desired, then bake 40 minutes more.
Mix together. Top with buttered cracker crumbs and bake at 350° for 30 minutes.
Melt candy bars and 1 stick margarine together; set aside. Cool. Cream sugar and margarine. Add eggs, 1 at a time. Add flour and buttermilk alternately, beginning and ending with flour. Mix vanilla into batter well. Blend in candy mix and nuts. Mix well. Place in 3 greased and floured pans. Cook at 350° for 20 to 25 minutes.
1. Puree the tomatoes, cream cheese, sour cream, mayonnaise, tabasco sauce, salt and pepper in a food processor fitted with a metal blade.
Mix eggs, rice, ground beef, bread crumbs, salt, pepper. Form small meat balls and bake 1/2 hour at 350° on a cookie sheet. Heat ketchup and grape jelly on top of stove until melted and add brown sugar and Worcestershire, simmer 20 minutes. Pour sauce over meat balls to serve.
Finely crush 1 package graham crackers and put in 9 x 13-inch pan. In medium bowl, mix pudding and milk according to directions. Fold in Cool Whip and blend well. Spread over crumbs. Break second package of grahams in half. Form layer over pudding. Place frosting in small microwave bowl and microwave on High for 30 to 45 seconds, stirring once or twice. Pour over crackers. Refrigerate several hours.
Set aside and let set boiling water, chopped dates and soda. Cream together butter, Crisco, sugar and beaten eggs. Add flour, cocoa and salt and mix. Add last dates, water and soda mixture and blend well. Pour into a greased 9 x 13-inch pan. Spread chocolate chips and nuts over top of batter. Bake at 325° for 40 to 45 minutes.
Place all ingredients together and make finger-size cookies. Place 1 inch apart on ungreased cookie sheet. Bake at 275° close to the top of oven until brown, approximately 8 to 10 minutes. Remove from oven and roll in 4x powdered sugar.
Beat together peanut butter, cream cheese and powdered sugar; add milk as necessary to make smooth. Roll in peanuts. Chill several hours. Serve with apple wedges or whole wheat crackers.
Dump pineapple in bottom of ungreased 9 x 13-inch cake pan. Add 1 can of pie filling. Pour dry cake mix over filling. Spread pecans over cake mix. Melt butter and pour over pecans. Bake at 350° for 1 hour.
Beat eggs with water until foamy. Gradually add sugar and salt, beating until light and fluffy. Thoroughly mix candy, coconut, nuts and flour. Stir into egg mixture. Spread into a greased 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Bake in moderate oven (375°) for 18 to 20 minutes or until done. Cool; cut in bars or squares. Makes about 4 dozen.
Mix together in frying pan the ground beef, sliced onion, green pepper, bacon, salt and pepper. Add garlic; cook until brown. Add tomato sauce and paste. Cook for 1 hour on low heat.
Dissolve Jell-O in water. Add other ingredients and congeal half of mixture. When congealed, spread sour cream on top. Then pour remaining half of mixture and congeal.
Chop wings in half and remove wing tips. Salt and pepper to taste. Brown seasoned chicken in 1/4 cup of oil in frying pan.
Mix all ingredients together. Pour into unbaked pie shell. Bake in a 350° oven for 40 to 50 minutes.
Dough: Mix flour and sugar. Cut in butter to make small peas. Add egg yolk and water; stir with fork. Press into small muffin cups. Chill while making filling.
In large bowl, combine milk and vanilla. Stir in pureed fruit. Fold in 2 cups (1 pint) whipped cream. Pour into 9 x 5-inch long pan. Cover. Freeze 6 hours.
Cover pickles with salt and water. Let stand 3 days. Drain and cover with water and add alum. Bring to a boil and drain again. Cover with water and add ginger. Boil again and drain. Add vinegar, sugar, celery seed, cloves and cinnamon. Boil 1/2 hour and can.
Brown hamburger in large saucepan. Add chili powder, cumin and pepper; mix well. Place tomatoes with juice in separate bowl. Mash to desired consistency. Add to meat and mix well. Simmer for at least 1 1/2 hours, stirring occasionally. Just prior to serving cut up fresh condiments. Heat vegetable oil in small pan and deep fry corn tortillas (use fresh flour tortillas for a lower fat version). Spoon sauce over tortillas; add condiments as desired and serve. Add less chili powder and pepper for a milder version of this dish.
Blend cream cheese, and marshmallow cream. Once well blended add Cool Whip.
Preheat oven to 375°. In small saucepan, combine sugars, margarine, ReaLemon and cinnamon. Bring to a boil; boil 1 minute. Reserving 1/4 cup, pour remaining ReaLemon mixture into 9-inch round layer cake pan. Sprinkle with nuts.
Cream butter and sugar. Add egg. Beat well. Add remaining ingredients, mixing well. Chill dough until easy to handle. Form into rolls (1 1/2-inches in diameter). Chill again. When ready to bake, preheat oven to 325°. Slice cookies and place on greased cookie sheet. Bake 8 to 10 minutes at 325°. Keep an eye on first sheet after 8 minutes to check brownness. Should just be brown on edges.
Heat oven to 350°. Combine all ingredients and stir. Spread in buttered 8-inch square pan. Bake 35 to 40 minutes.
Blend all ingredients together except chocolate wafers in large bowl. (Mix does get hard to blend.) After Mixing form into balls. refrigerate until firm. Take chocolate wafers and melt in double boiler. Be careful not to scorch chocolate. Take the chilled candy with toothpicks and dip into chocolate. Place on wax paper to settle. You have to work quickly or reheat the chocolate. Remove toothpicks and refrigerate until ready to serve.
Mix all ingredients into a bottle and shake well. Good on salads or sliced tomatoes and onions.
Combine marshmallow and cream cheese in a bowl. Beat at medium speed with electric mixer until smooth. Add a dash of cherry juice to color. Serve with pieces of fruit.
Beat eggs and add milk and sugar; mix well. Pour in a buttered casserole dish and put 2 1/2 slices bread on top. Let bread soak up and sprinkle with nutmeg. Bake 1 hour at 350° or until nice browned and a knife comes out clean. Eat warm or cold.
Beat eggs. Add all other ingredients and mix together. Pour into unbaked pie shells and bake at 350° for 1 hour or until done. No top shells needed.
Mix the first 5 ingredients. Add flour to make dough. Put in large bowl. Flour and knead like biscuits. Roll and cut like biscuits. Bake at 350° for about 15 minutes.