HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat cider, spices and sugar to boiling. Simmer 20 minutes and strain. Keep warm in crock-pot until you finish it!
Combine peanut butter, sugar and eggs well in bowl; mix well. Drop by teaspoonful onto ungreased cookie sheet. Flatten with fork. Bake at 325° for 10 minutes. Cool and enjoy.
Dissolve yeast in warm water and set aside. Heat sour cream until warm; add yeast and rest of ingredients. Stir in flour and let stand for 5 minutes. Roll out and sprinkle dough with melted butter, sugar and cinnamon. Roll and cut. Place on greased cookie sheet. Let rise 1 hour. Bake 12 to 15 minutes at 350°. May be frosted with thin powdered sugar icing.
Cut cabbage and boil in salted water until tender. Saute vegetables in oleo. Drain cabbage and add to vegetables. Add creamer, cheese and salt and pepper to taste. Cook for 5 minutes. Mix in bread crumbs. Pour into casserole and bake at 350° for 30 minutes.
Cook for several hours, then add 3 slices cooked bacon, crumbled. Add 2 tablespoons of bacon fat.
Mix cake mix, pudding and flavorings. Add oil and water. Add eggs, one at a time. Beat for 8 minutes. Grease and flour a 10-inch tube pan. Mix nuts, sugar and cinnamon. Pour half of batter in pan, then half of cinnamon/sugar mixture. Cover with remaining batter; top with remainder of cinnamon/sugar. Bake at 350° for approximately 45 minutes.
Cook pasta and drain. Cook hamburger, onion and green pepper; drain. Season with salt and pepper. Add pepperoni and mushrooms. Add Ragu sauce and heat through. Mix pasta and hamburger sauce together; put in casserole dish. Top with grated cheeses. Bake at 350° for 30 minutes. (Should be sloppy, not dry.)
Brown meat with onions and pepper. Mix eggs, 1 cup corn and milk with corn bread mix. Grease baking dish. Pour corn bread mix on bottom of layer, meat and onions next. Then remainder of corn and 4 slices of cheese on top. Bake at 425° for 25 to 30 minutes.
Beat egg and sugar. Add flour, baking powder and salt. Mix in apples, nuts and extract. Bake in 350° oven for 35 to 40 minutes. Serve plain, with ice cream or with whipped cream.
Beat eggs. Add Ricotta cheese, spinach and salt. Grease 9 x 13 pan and cover bottom with sauce. Layer noodles, cheeses and spinach mixture. Repeat layers. Cover with greased foil. Bake at 350° for 60 minutes.
Preheat oven to 425°. Sift together flour, sugar, baking soda and cream of tartar, then sift again. Cut in the butter. Add a handful of dried cranberries or raisins and the beaten eggs. Blend everything well and then begin adding buttermilk, a little at a time, until you have formed a stiff dough. Roll the dough out on a flat surface to a thickness of 1 1/2-inches, then cut out 2-inch round. Place on parchment paper and brush with beaten egg and bake for 18 to 20 minutes.
Mix well in blender. Pour over 1 head well chopped cabbage. Best if chilled 24 hours. Extra sauce will keep for several weeks in the refrigerator.
Dissolve gelatin in boiling water. In a large bowl, combine cake mix and the cooking oil. Add eggs, one at a time, then the orange extract. Beat well. Add the pinch of salt and the dissolved gelatin. Beat 3 minutes. Turn into a greased and floured 10-inch angel food cake pan or Bundt pan. Bake in a preheated 350° oven for 45 minutes.
Put cucumbers in a large mouth jar and add the other ingredients. Put weight on top of jar to keep the cucumbers in the brine (about 10 to 12 days), then store in refrigerator. They will keep about 6 months, if they last that long.
Melt chocolate drops in top of double boiler. Add milk. Mix well; does not need beating. Add vanilla and nuts. Line a dish with broken pieces of marshmallows. Pour candy over and let stand in refrigerator about 3 hours.
Flatten biscuits. Put cheese in middle. Fold over. Roll biscuits in melted butter and vanilla first, then roll in sugar and cinnamon mixture. Place seam side down on ungreased muffin pan. Bake 12 to 18 minutes at 375°.
Dip pork chops in seasoned flour; brown on both sides in oil. Top with black-eyed peas. Add diced onion and garlic powder. Cover. Simmer 1 hour or until pork chops are completely done and tender.
Mix the first 7 ingredients together. Add the flour. Pour into a greased and floured 9 x 12 x 2-inch baking dish. Bake for 1 hour and 5 minutes at 325°.
Cream the cheese. Add marshmallow cream. Blend well. Add Cool Whip. Serve with chunks of cantaloupe, honeydew, pineapple, apple, banana, grapes, strawberries, etc.
Melt butter. Take biscuits and dip in the butter and then in sugar. Put on baking pan and bake at 400° for about 10 minutes or until brown. Pour strawberries or other fruit over these. This is delicious.
Put cucumbers, onions, garlic and peppers into container. Sprinkle salt over ingredients. Cover and let stand overnight or cover with cracked ice and let stand 3 hours; drain.
Clean shrimp and remove shells. Saute shrimp in oil for about 3 minutes or until pink. Stir occasionally. Add vegetables and continue cooking for 5 to 10 minutes or until vegies are crunchy. Stir occasionally. Add cooked rice, pepper, salt and diced pineapple. Mix well together. Allow to become quite hot. Spoon lightly into pineapple shell. Garnish with parsley and serve hot.
Combine first 3 ingredients with sugar in bowl, mixing well. Blend in rest of ingredients. Shape into small balls; roll in sugar. Bake at 350° for 10 minutes or until lightly browned.
Press cracker crumbs onto both sides of chops. Place on greased cookie sheet. Bake at 350° for 45 minutes, turning once.
Mix all ingredients well. Roll in shape of ball. Refrigerate overnight and sprinkle with parsley.
Preheat oven to 350°. Grease a 13 by 9 inch pan with butter. In a large mixing bowl, stir together the cocoa and the melted butter. Add the eggs, flour, granulated sugar, salt, and vanilla. Beat well with a hand held electric mixer. Add nuts, stirring with a rubber spatula. Pour batter into the prepared pan. Bake for 35 minutes.
When squash is done and cool, take inside out. Mix with sour cream, a little salt, brown sugar, bread crumbs and cinnamon. Mix together and then put back in shell. Bake 10 to 15 minutes until brown.
In small skillet over medium heat, heat the oil, then saute the onions, green onions and parsley until the onions are clear. Pour them into a large mixing bowl with the potatoes, fish, salt and hot sauce, then stir in the egg, garlic powder and bread crumbs. Form into patties and fry in 1/4-inch of oil in a large skillet over medium-high heat, turning once until golden brown on both sides. Yield: 10 to 12 (3-inch) patties.
Combine first 4 ingredients then add mandarin oranges (not drained) and stir. Put in greased 9 x 13 inch pan. Bake 350° for 35 minutes.
Mix all ingredients to biscuit dough consistency. May add flour if needed. Roll out dough on floured surface; cut into strips about an inch wide. Boil chicken; take chicken out of broth to cool. Drop strips one at a time into boiling chicken broth; keep pushing down dumplings. Boil for about 20 minutes. You may cut pieces of chicken and add to dumplings.
Chop eggs. Thinly slice spinach; add next 3 ingredients. Toss lightly with French dressing. One cup fresh bean sprouts, blanched in water and cooled may be substituted for canned bean sprouts. Yields 6 servings.
Beat banana and butter in mixer bowl until creamy. Add eggs, vanilla and water; beat until smooth. Add mixture of flour, baking soda and baking powder; beat until smooth. Stir in 1 1/2 cups dates. Spread evenly in greased and floured 9 x 13-inch baking pan. Mix coconut, walnuts and 1/3 cup chopped dates in small bowl. Sprinkle over batter. Bake at 350° for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Yield: 10 servings.
Wrap each breast in a strip of bacon and lay on chipped beef. Combine soup, cream cheese and sour cream to make a sauce; pour over chicken. Cover with foil. Bake at 250° for 2 1/2 hours. Uncover for the last hour.
Dissolve jello in 1 cup hot water. Add cream cheese; beat thoroughly and let thicken. Add pineapple, whipped cream and nuts.
Heat all juices and dissolve jello. Add other ingredients. Mix well and chill until set.
Mix together flour, sugar and shortening. Reserve 1 cup of mixture for on top of cake. In another bowl, mix molasses and baking soda. Add boiling water slowly, stirring. Pour molasses mixture into flour mixture and stir. Pour into greased and floured cake pan. Sprinkle reserved flour mixture over top. Bake at 350° for 40 to 50 minutes.
Dissolve Jell-O in boiling water; add mayonnaise to milk. Stir into Jell-O. Stir in remaining ingredients and chill until firm.
Cream sugar and butter and combine all ingredients to form a stiff dough. Shape into hickory nut size balls. Chill 20 minutes.
Heat oven to 350°. Heat chocolate and margarine in 2-quart saucepan on low heat. Stir constantly until melted; remove. Mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread in 8 x 8 x 2-inch pan. Bake 20 to 25 minutes.
Mix by hand the sugars, oil and vanilla. Add eggs, flour and baking powder. Pour half of the batter into a 9 x 13-inch greased pan. Sprinkle with cinnamon and sugar. Spread with pie filling. Pour remaining batter over the top. Sprinkle again with cinnamon and sugar. Bake in a 350° oven for 50 to 60 minutes. Serves 15.
Butter sides of heavy two-quart saucepan. In it, combine sugar and milk. Stir over medium heat until it forms soft ball stage. Remove from heat. Quickly add marshmallow cream, peanut butter, chocolate chips and vanilla. Blend. Pour into buttered 9 x 9 x 2-inch pan. Cut when firm.
Combine all ingredients in blender or mixer and mix until smooth (sometimes it is thicker than other times). Will keep in refrigerator several days. Gets thicker in refrigerator. Makes 1 1/4 cups, equal to one 14 ounce size can.
Pour 4 cups boiling water over rice and let stand while preparing the following: Brown hamburger, butter and onions. Remove from fire and stir in remaining ingredients. Mix with rice and bake at 350° for 1 hour.
Mix oil, sugar and vinegar. Add seasoning packet and noodles. Let stand 1 to 2 hours.
Mix ingredients in order listed and pour into unbaked pie shell. Bake 30 minutes in a 350° oven.
Combine all ingredients in bowl together. Salt and pepper to taste. Arrange on bed of lettuce. Serves 6.
Layer vanilla wafers, then bananas, then pudding. Repeat the layers again and top with Cool Whip. Chill and serve.
Blend herbs into softened cream cheese using a food processor or electric mixer or by hand with fork. Cover and chill.
Slice bread on angle all the way through. Place 1 slice cheese between bread slices. Mix other ingredients and spread over bread top and sides. Roll in foil. Bake at 350° for 25 minutes. Enjoy!
Combine all ingredients. Bake in 9 x 13-inch pan per box instructions.
Put garlic pieces on toothpicks. Shake lemon juice, oil, salt and pepper, curry powder, mustard and garlic together in jar. Add avocado 1 hour before serving. Wash, dry and refrigerate greens. Break into pieces in bowl; toss with dressing. Sprinkle almonds on top. Serves 4 to 6. Can use any combinations of lettuce.
Cut fat from edge of a chop and rub it over the bottom of a skillet to grease it. Discard fat. Add chops and brown on both sides. Add tomato sauce and oregano. Reduce heat to low. Cover and simmer 45 minutes or until fork-tender. During last 5 minutes, top each chop with a slice of cheese.
Soften gelatin in cold water; dissolve in boiling water. Add salt, lime juice, Sucaryl and food coloring to tint a light green. Chill until thickened. Fold in balance of ingredients. Spoon into lightly oiled ring mold. Chill until set. Fill center with crisp fresh greens.
Cream shortening and peanut butter; add sugars. Add egg, vanilla and milk; beat well. Combine flour, soda and salt in a separate bowl. Gradually add to creamed mixture and mix well. Shape dough into 1-inch balls, roll in white sugar or colored sugar for holidays. Bake on ungreased cookie sheet for 10 to 12 minutes. Remove from oven and place Hershey's Kiss on cookie until the cookie cracks slightly.
Dissolve yeast in hot water, then stir in warm water and brown sugar. Slowly add 5 cups flour, stirring constantly. Continue stirring until mixture is smooth and doesn't stick to sides of bowl. Dip hands in flour and knead dough until stretchy and smooth (5 to 10 minutes). Grease cookie sheet. Sprinkle sheet with salt from pretzels on separate surface, then fill frying pan with water (for each cup of water, add 1 tablespoon baking soda). Place pretzel in frying pan. Count to 30 slowly; set pretzel onto salted cookie sheet and sprinkle salt on top. Bake for 8 minutes at 475°.
Mix the first 7 ingredients together and let congeal. Cook pineapple juice, sugar, flour and egg. Cool and pour over first layer. Whip cream cheese and whipping cream. Top the other layers. Sprinkle top with grated yellow cheese. Chill.
Preheat oven to 350°. Grease and flour a baking sheet. Shake off excess. In a large bowl, sift flour, sugar, baking powder and salt together. Make a well in center of mixture. To the well, add remaining ingredients. With your hands, work dry mixture with liquid until a dough has been formed. Divide the dough in half.
Cook spaghetti, rinse and drain. Melt about 1/4 stick butter and 1 tablespoon olive oil in frypan. Sprinkle minced garlic. Use all of raw shrimp. Saute shrimp in melted mixture until cooked. Turn down to low fire. Put in all of spaghetti. Mix up well to heat spaghetti and make sure you have enough butter and olive oil to cover spaghetti in pan, cover for about 60 seconds, and ready to serve.
Prepare marinade by combining sugar, soy sauce, Worcestershire sauce, white wine and lemon juice. Shell shrimps, leaving tails. Devein. Wrap shrimps with 2 to 3 strips each of carrot and green onion in lumpia wrapper or egg roll. Roll. Seal with cornstarch paste. Deep fat fry. Serve hot.
Place all in a 13 x 9-inch baking dish and bake, covered, for 1 hour at 350°.
Combine sour cream and soup in a bowl; stir in chicken. Pour into greased 11x7-inch baking dish. Combine crumbs and butter; sprinkle on top. Bake uncovered at 350° for 25 to 30 minutes.
In a baking dish, place the fruit. Add remaining ingredients and pour over the fruit. Bake at 350 degrees for 30 to 45 minutes.
Rinse beans. In large saucepan combine beans and 3 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour (or soak by placing beans and 3 cups water in a bowl. Cover and set in a cool place for 6 to 8 hours or overnight). Drain beans in a colander and rinse. Return beans to the saucepan. Stir in onion, garlic, bay leaf, red pepper and 3 cups fresh water. Bring to boiling; reduce heat. Add ham chunks. Cover and simmer about 2 1/2 hours, or until beans are tender. Add water as necessary. Stir occasionally. Uncover and simmer, stirring occasionally, for 15 to 20 minutes more or until a thick gravy forms. Discard bay leaf. Serve over rice. Serves 4.
Cream butter and sugar until white. Add egg yolks, one at a time; beat after each. Sift baking powder in flour. Add milk, flavoring and flour alternately. Beat egg whites until stiff; fold in mixture. Bake at 350° for 40 to 45 minutes.
Cream butter until soft in a bowl; beat in flaked tuna, lemon juice and	mayonnaise. Fold in olives; chill. Spoon into small dip	bowls.	Serve with crisp carrot and celery sticks or crackers.
Bake at 350° for 10 minutes. Roll small cookies on the cookie sheet. Then get glass of bottom, put sugars to press the cookies, then put them with cookie sheet in oven. Great good cookies!
Coat potatoes in flour, brown on both sides in hot oil. Drain all the oil possible out of the potatoes. Add milk to cover potatoes (13 ounce can Pet milk with cup of water makes better gravy). Cover and cook on medium heat until potato is tender and gravy is thick. Serves at least nine.
Place green pepper, onion and 2 tablespoons butter in saucepan. Cook gently until tender. Add flour and seasonings; stir until smooth. Add milk; cook until thickened, stirring constantly. Crush 1 cup corn flakes; add with corn and egg to creamed mixture. Turn into greased 1 1/2-quart casserole (or 6 custard cups). Melt remaining tablespoon of butter; pour over remaining 1 cup corn flakes. Toss lightly. Sprinkle over top of corn. Bake at 400° for 30 minutes (20 minutes for custard cups). Makes 6 servings.
Combine eggs, sugar, pineapple juice, lemon juice and salt. Cook over low heat until thick, stirring constantly. Cool. Add celery, crushed pineapple, diced apples and nuts to custard mixture. Gently fold in whipped cream. Pour into container and freeze. Remove from freezer about 1/2 hour before serving. May be served on lettuce leaf.
Mix chicken and half of bread crumbs; set aside. Melt butter on low. Stir in 1/2 flour; cook slow. Stir in milk, stirring slowly until you have a thick white sauce, about 1 1/2 minutes. Mix chicken and 1/2 of bread crumbs to white sauce. Add chilies, green onion and garlic powder. Make balls. Roll in egg, then in bread crumbs. Fry in deep fryer at 350° until brown.
Put cake mix, lemon jello, water and eggs in a bowl; beat 3 minutes. Add oil and beat 3 more minutes. Pour into a 9 x 13-inch cake pan. Bake at 350° for 30 to 35 minutes.
Mix all ingredients together. Bake in a 9 x 13-inch pan. Bake at 325° for 30 to 35 minutes. Use Swedish Nut Cake Icing.
Place carrots in a steamer basket over boiling water. Cover saucepan and steam 4 minutes. Add broccoli and steam another 7 to 8 minutes or until vegetables are tender. Transfer to a serving bowl. Add butter, salt and pepper to taste before serving.
First Layer: Mix flour, ground nuts and margarine. Pat into 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool thoroughly.
Have butcher slice beef bacon-thin. Put canned vegetables in deep saucepan. Set heat on high. Put in a layer of chopped vegetables, then a layer of meat. Pull meat apart in thin strips, 2 x 3 inches or so. Do not let burn. Add soy sauce to keep from burning. Reduce heat, but keep pretty high.
Cook sausage and onion until brown; drain off excess fat. Add rice, chicken bouillon cubes and hot water. Heat to boiling. Cover; reduce heat and simmer for 20 minutes. Add peas; cover and simmer for 10 more minutes. Makes 4 to 6 servings.
Cream butter; add sugar, applesauce, soda and water. Add nuts and raisins with flour and spices. Bake at 350° for 1 to 1 1/2 hours.
Mix flour, baking power, salt, corn with juice and sugar in a large bowl with 2 cups water until smooth. Fold eggs in a separate bowl until well blended. Add the flour mixture and mix until you have a pancake consistency. Fry on medium high heat. Makes 16 to 24 fritters. Serve with butter.
Prepare gelatin according to package directions. Chill until partially set. Using mixer, whip nonfat dry milk in gelatin until fluffy. Serve immediately or allow it to reset in refrigerator. Contains 112 calories per serving.
Brush pie pastry with egg white. Bake at 450° for 5 minutes; let cool. Mix crabmeat, parsley and vermouth. Refrigerate 1 hour. Saute mushrooms, celery and onion in butter; cool. Place marinated crabmeat, celery and onion in cooled shell. Top with grated cheese. Mix cream, eggs, salt and pepper. Strain over crabmeat and cheese. Bake at 450° for 15 minutes. Reduce heat to 350° and bake about 10 more minutes, or until custard is just done in center. Remove from oven. Let cool 15 minutes before cutting.
Preheat oven to 350°. Combine ingredients and mix well. Pat into lightly greased 13 x 9 inch baking pan.
In heavy pan, melt butter; add flour and mix until blended. Heat over low flame for 5 minutes, mixing occasionally. Add chicken broth and half and half; mix until smooth and thick. Add cheese and mix well. Add beer and Worcestershire sauce. Mix in color and chives. Simmer 15 minutes. Serve with popcorn.
Cream eggs and sugars; add cornmeal and flour. Add milk, vanilla, melted butter and vinegar. Mix well. Pour into unbaked pie shell. Bake at 325°.
Combine flour, baking powder and salt. Set aside. Melt butter. Stir in brown sugar. Allow to cool; then beat in eggs. Add flour mixture. Beat well. Stir in chips. Bake in a greased 9 x 13-inch pan at 350° for 35 minutes.
Mix and place in 9 x 13-inch pan in freezer. Let soften before serving one hour before at room temperature.
Brown ground beef with garlic and peppers. Add to rest of ingredients in a crock-pot. Cook for 4 hours. Add Franks red hot to taste.
Mix the cream cheese and sugar together. Add all the other ingredients, mixing after each one. Frost the cake. Refrigerate.
Cream together sugar, margarine and butter in a large mixing bowl. In a separate bowl combine eggs, milk, vanilla flavoring and lemon juice (optional). Sift plain flour and baking powder in a separate bowl. Alternate adding small amounts of milk and egg mixture to sugar and butter with small amounts of flour with a medium speed mixer until completely mixed. Add shortening and mix thoroughly. Pour into preoiled and floured tube cake pan. Bake at 325° for 1 1/2 hours.
Mix crushed crackers and margarine until crumbles. Put 1/2 of crumb mixture in bottom of 9 x 13 dish. Chill large can of evaporated milk. Mix jello with scant cup of hot water and lemon juice. Allow to congeal slightly.
Combine butter and onion in 2-quart glass casserole. Microwave on High for 2 minutes or until butter is melted. Add flour, sugar, salt and pepper; mix well. Stir in tomato juice gradually. Microwave on High for 4 minutes or until heated through, stirring once. Stir in milk gradually. Microwave on Medium-high for 8 to 10 minutes or just to the simmering point, stirring every 2 minutes. Ladle into soup bowls. Garnish with croutons or oysters crackers.
Shape pastry into strips 1-inch wide and 4-inches long on baking sheet as for cream puffs. When cool, split one side. Fill with Whipped Cream Topping* and frost with chocolate frosting. Makes 12 eclairs.
Melt butter in pan and mix with sugar, flour, and milk. Drop sweetened peaches into mixture and bake at 350° for 45 minutes.
Heat oven to 375°. Combine Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed until creamy. Beat egg into mixture. Combine flour, salt and baking soda and mix into creamed mixture until just blended. Stir in chocolate chips and pecans pieces. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes for chewy cookies, 11 to 13 minutes for crisp cookies.
Brown meat; add onions, pepper and taco seasoning in pan. Simmer for 10 minutes. Cook pasta according to package directions; drain.	Place pasta in bottom of baking dish. Place meat mixture on top, then top with sour cream and cheese. Place in 350° oven until cheese melts. Top with taco chips.
Mix all together. Bake in greased 9 X 13-inch pan at 350° for 40 minutes.
Stir all ingredients until well mixed. Spoon into ovenproof dish. Bake at 350° for 8 to 10 minutes or until bubbly. Serve with corn chips.
Combine gelatin and boiling water. Stir until gelatin dissolves. Add the lemonade concentrate, pineapple-grapefruit juice, water and orange juice concentrate. Divide mixture in half. Freeze half of the juice mixture. Chill remaining half.
Bake potatoes until tender. Let stand 5 minutes. Cut in half; scoop out cooked potato from shells and combine potato with butter in bowl. Add milk and mash lightly; stir in remaining ingredients. Fill shells with mashed potatoes. Top with cheeses and bake 5 minutes or until cheese melts.
Mix sugar, eggs and oil together. Sift flour, cinnamon, soda and salt together. Add to sugar mixture. Stir well. Fold in strawberries. Pour into greased and floured pan. Bake at 350° for 1 hour.
Pack peppers in jars. Cover with boiling water. Combine sugar, water and vinegar and boil. Drain water from jars. Put 1 teaspoon oil, 2 cloves of garlic and 1/2 teaspoon salt in each jar. Pour hot syrup over peppers and seal.
Mix first 8 ingredients and pour into a buttered casserole dish. Place bread crumbs on top and bake at 350° for 20 to 30 minutes.
Combine vanilla pudding and milk together. Next, add sour cream and Cool Whip, blending thoroughly. Line a Pyrex plate with vanilla wafers, cut up bananas and mixture. Repeat with wafers, bananas and mixture until ingredients are gone. Let chill 4 hours.