HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in a large bowl and mix well. Store in an airtight container until ready to use. For each serving, place 1 tablespoon plus 1 teaspoon of mix in cup. Add 1 cup boiling water. Stir well. Serve hot. Yields 42 servings.
Separate egg. Set white aside. Mix flour, sugar, shortening and egg yolk. Add milk and flavoring. Beat until smooth. Pour into a 9 x 12-inch pan. Bake at 350° for 30 to 35 minutes. Take out of oven. Beat egg white and 1/4 cup sugar. Add another teaspoon flavoring. Spread on top of cake. Return to oven for about 10 minutes. Serve while hot.
Mix pretzels, butter and sugar to make crust. Put in 9 x 13-inch pan. Bake at 350° for 7 minutes. Cool.
Add water to jello. In a very large bowl, combine ingredients, alternating the cold items with the jello until smooth. Transfer into a mold or any serving dish. Refrigerate for several hours. Decorate with fresh strawberries and a little whipped cream, if desired.
Carefully wash spinach and remove all stems. Tear spinach into bite size pieces. Spin dry or pat dry with paper towels. It is important to remove all extra moisture which will dilute the dressing. Clean and slice strawberries and place on top of torn spinach leaves and scatter the pecan halves on top. Add salad dressing (room temperature) just before serving.
Cream margarine and shortening. Add sugar and beat until smooth. Add egg yolks; beat well. Combine flour and soda and add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and chopped nuts. (I use walnuts or pecans.) Fold in egg whites. Bake in 3 (8-inch) pans greased and floured. Cover with cream cheese frosting.
Peel tomatoes and remove a 1/2-inch slice from the top. Remove seeds and pulp from inside tomato. Sprinkle with salt. Turn upside down and allow to chill about an hour before serving.
Line 9 inch pie plate with pastry. Combine meat, milk, soup mix, pepper, and allspice; mix gently. Lightly pat into pastry lined pie plate; top with potatoes. Place top crust over potatoes; seal and flute edge. Cut design in top pastry. Bake at 350° for 1 hour or until browned. Serve with warm catsup if desired. Makes 6-8 servings.
Srinkle mixture over salad and toss. Add bacon and croutons and toss. Absolutely Awesome!
Mix well. Pour into Bundt pan. Bake at 325° for 40 to 55 minutes.
Cook squash and onion in 1/2 cup of water for 5 minutes. Mix with carrots, sour cream, soup, mushrooms and 1/2 cup stuffing mix. Put in a greased 2-quart baking dish. Mix remaining 1/2 cup stuffing with the melted butter. Place on top of squash mixture. Cover and bake in a 350° oven for 30 minutes.
Dissolve strawberry and plain gelatin in 3/4 cup boiling water. Add strawberries, crushed pineapple and juice; add bananas. Pour 1/2 of this mixture into mold. Set in refrigerator and let jell, then add sour cream. Spread evenly over. Pour remainder of jello mixture on top and set in refrigerator.
Mix flour, sugar and cinnamon. Add melted butter and mix well. Place apples in uncooked pie shell. Pat flour mixture on top. Bake 1 hour at 350° to 375°.
Heat oven to 375°. Paper line muffin cups (2 1/2 inches in diameter). In medium bowl, stir together the flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat with wire whisk just until blended, batter is smooth and ingredients are well mixed. Pour batter into paper bake cups; fill 2/3 full. Bake for 16 to 18 minutes, or until wooden toothpick inserted in center comes out clean. Cool; frost as desired. Yields 18 cupcakes.
Saute in peanut oil the potatoes, onions, minced garlic, parsley flakes, salt and pepper to taste; set aside. Hand beat eggs and water. Heat nonstick frypan with a pat of butter until butter melts and bubbles. Pour eggs in and let simmer, adding potato mixture over half of pan. When egg is cooked, fold omelette.
Brown ground beef in skillet. Drain off grease and add soup, beans and Ro-Tel. Simmer until all ingredients are heated. Place Doritos in bottom of casserole. Pour ground beef mixture over this. (Sprinkle with Cheddar cheese, optional.) Sprinkle more Doritos on top. Place in 500° oven for about 5 minutes.
Brown and drain meat. Stir in seasoning. In Tupperware or container that can be covered, place torn lettuce, chopped tomatoes, onion and pepper. Add kidney beans, then layer meat on top of this. Blend together mayonnaise and sour cream; pour over all. Top with shredded cheese. Refrigerate until serving time. Top with Doritos when served.
Heat oven to 300°. Sprinkle bottom of 9-inch spring-form pan with granola cereal. In large mixing bowl, using electric mixer on low speed, beat cream cheese until smooth and creamy. Beat in Ricotta cheese, sugar, eggs and vanilla. Beat until blended well. Add pumpkin, cornstarch, cinnamon and nutmeg. Beat until smooth. Pour batter into spring-form pan over cereal. Bake for 1 1/2 hours or until center is just starting to set. Turn oven off, with door slightly ajar, for 30 minutes. Remove pan to wire rack. Run a knife around side of cake to loosen. Cool completely. Cover and refrigerate 6 hours or overnight. Freeze. Serves 16.
Mix all ingredients together. Grease cookie sheet. Preheat oven to 350°, then shut oven off. Drop cookies on sheet; leave in oven overnight or for 8 hours. Eat and enjoy.
Mix together the butter, tomato sauce and salt. Add veggies. Toss vegetables with cheese in an 8 x 12-inch baking dish. Sprinkle onion rings on top. Bake at 325° for 20 minutes or until hot throughout. Makes 6 to 8 servings.
Cream the egg yolks with the sugar and cornstarch in a saucepan over low heat. Slowly stir in the cream. Add the cinnamon, vanilla and lemon rind. Simmer 10 minutes, stirring constantly. Pour into molds; cool. Refrigerate to set.
Debone and cut up meat after boiling until tender. Saute onion and green pepper in margarine. Add chili powder and some garlic. Stir in soups, tomatoes and chopped chicken. Simmer 15 minutes.
Combine sugar, milk and margarine. Boil 1 minute. While mix is still hot, add remaining ingredients. Mix well; drop on waxed paper. Let set until firm. Yields 96 cookies.
Preheat oven to 425°. In a large bowl, combine all ingredients except pie crust; mix well. Pour into prepared pie crust. Bake 15 minutes. Reduce heat to 350°. Continue baking 35 to 40 minutes, or as directed with one favorite topping or until knife inserted 1 inch from edge comes out clean. Cool. Store in refrigerator.
Mix all ingredients together, using only 1 cup of pecans. Shape into a ball. Roll in remaining pecans. Chill and serve with assorted crackers.
Brown ground beef, drain. Add taco seasoning, reserving 1 Tablespoon. Add lettuce, onion, tomatoes and cheese in large bowl.
Preheat oven to 300°. Break up nuts into pieces at least as small as chocolate chips. Separate eggs. Beat egg whites until they form peaks. Gradually beat in sugar and vanilla until whites are stiff. Gently stir nuts and chocolate into egg whites with a spoon. Drop batter on parchment paper on a baking sheet in teardrops. Bake for 20 to 30 minutes, until kisses are hard, but still white. Makes approximately 36 kisses.
Mix ingredients as given, stirring after each addition is made. After coconut has been added, mix well. Pour into unbaked pie shell. Bake in slow oven, about 300° for one hour.
Heat oven to 400°. Grease pie plate, 10 x 1 1/2-inches. Mix turkey, celery, onion and seasonings in plate. Beat remaining ingredients 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 25 to 30 minutes. Cool 5 minutes. Makes 6 to 8 servings.
Layer green beans on bottom of casserole dish. Combine sour cream and soup; put mixture on top of green beans. Add cheese and crushed Ritz crackers to small amount of melted margarine to soften crackers. Place on top of casserole. Bake in 350° oven until cheese is bubbly.
Boil the berries, 1 cup sugar and 1/4 cup water. Cook 15 minutes over low heat. Combine cornstarch and 1/4 cup water to thicken. Cool.
Mix dry ingredients well in one bowl. Combine wet ingredients in separate large bowl. Add dry ingredients slowly to wet ingredients, mixing well. Grease 2 loaf pans and line bottom with wax paper. Divide mix in pans. Bake at 350° for 1 hour. Cool for 5 minutes before removing from pan. (This freezes well and makes good muffins, too!)
Rub meat with mixture of salt, chili powder and paprika. Place in roasting pot. Stir remaining ingredients together and pour over meat. Cover and bake at 350° for 2 1/2 hours.
Cream together butter, sugar, vanilla and flour. Mix in eggs, one at a time. Stir in Kahlua, corn syrup, evaporated milk and pecans. Mix well. Pour into 9-inch lined pie pan (Betty Crocker ready made pie crust). Bake in preheated 400° oven for 10 minutes. Reduce to 325° and bake until firm (about 40 minutes). Serve chilled or warm slices in microwave.
Saute onion and celery until limp, but not brown. Add broth, potatoes and carrots; simmer until tender. If necessary, add a little water. Add cubed chicken; simmer about five minutes to heat chicken; stir gently to avoid breaking up chicken. Add milk and simmer approximately five more minutes, but do not boil. Serve immediately or reheat from refrigerator, but do not freeze. Great with cornbread and a garden salad.
Boil chicken breasts in seasoned water. Cool. Cut in small pieces. Saute onions in butter until tender. Add rest of ingredients. Simmer until cheese melts. Assemble layer of chicken, layer of asparagus, layer of sauce. Repeat, ending with sauce. Bake at 350° until bubbly. Serves 12.
Empty baked beans in crock-pot. Add 1/2 to 3/4 bottle barbecue sauce. Add Worcestershire to desired taste. Add ketchup (a lot), mustard (not too much), seasoned salt (cover beans lightly) and almost a full box of brown sugar. Cook bacon in microwave and then break up in beans. Cook on low heat for 6 to 8 hours. If need to do fast, cook on stove at high heat for 1 hour to 2 hours, stirring frequently.
Dissolve gelatin in water over a pan of hot water. Set aside to cool. Cream together cream cheese and sugar. Add milk, lemon juice and vanilla. Mix well. Add gelatine mixture. Fold in Cool Whip and pineapple.
Beat together the sugar, egg yolks and oil along with the hot water. Sift together the flour, baking powder, baking soda, salt, nutmeg and cinnamon. Add to egg yolk mixture. Then add carrots and walnuts. Beat egg whites until stiff; gently fold into mixture. Bake in preheated 350° oven in a well-greased tube pan for about 55 minutes. Let cool for 10 minutes before removing from pan.
To make cinnamon dough, mix together four parts cinnamon, three parts applesauce and one part glue in a bowl. Give your child a small amount of the dough. Have them flatten the dough on a floured surface. Let them use their favorite cookie cutters to cut shapes out of the dough. Give him/her a straw to make a hole in the top of each shape so it can be hung. Add ribbons or yarn for hanging after the shapes have dried for at least 48 hours. Sequins, glitter and paper confetti may also be used with glue for decorating.
Chop fruit and nuts. Sift flour, soda and salt together. Cream sugar and butter until light and fluffy. Beat in eggs. Add flour mixture, fruit and nuts. Drop on ungreased cookie sheet and bake 10 minutes at 400°.
Brown ground beef. Mix beef with tomato sauce, tomato paste, kidney beans and chili flavoring. Simmer this on low heat for 30 minutes.
Cook beans with salt pork until tender (3 to 4 hours approximately). Fry bacon, onion and tomato. Add to cooked beans. Add hot peppers, cilantro and beer. Boil 15 to 20 minutes.
Boil and cool the sugar and water. Mash with mixer the bananas. Mix rest of ingredients together and then add in sugar water and bananas. Chill 1 to 2 hours.
Mix 3 1/2 cups of the flour, sugar, salt, shortening and yeast. Add warm water. Blend 1 minute on low speed, scraping bowl frequently. Beat 1 minute on medium speed, scraping bowl frequently. Stir in enough remaining flour, one cup at a time, to make dough easy to handle.
Cream shortening and sugar. Beat in 2 eggs. Add molasses. Sift dry ingredients together. Add and beat. Roll into one-inch balls. Dip and roll in sugar. Place on baking sheet 2 inches apart. Bake at 375° for 15 to 18 minutes.
Mix pudding and milk; beat. Add Cool Whip (mixture will be light and fluffy.)
Preheat oven to 400° to 450°. Line pan with aluminum foil. Spray generously with Pam. Cut each potato lengthwise into 1/2-inch wide slices. Cut each slice into 1/2-inch wide strips. Mix all ingredients. Toss potatoes in mixture and place in pan. Bake 40 to 45 minutes, tossing once or twice, until potatoes are crisp and golden brown.
Drop on cookie sheet. Bake at 375° for 8 to 10 minutes.
Beat together in mixer until fluffy (2 to 3 minutes). Divide into 2 (13 x 9) greased and floured cake pans. Bake at 325° for 12 to 20 minutes. Don't overbake. Cool on racks.
In large skillet, melt 1/2 pound butter. Add onion and green pepper. Saute on medium heat, stirring constantly, until onion turns clear and pepper is tender. Stir in beef and pork. Add seasonings. Cook uncovered until meat is browned. Drain well. Cook noodles al dente. Drain. Toss with 1/4 cup butter. Turn into steam table pan. Stir in well drained meat mixture. Add celery, tomato soup and mushrooms. Toss to mix. Sprinkle cheese to cover top of mixture. Cover pan with foil. Bake in 400° oven for 1 1/2 hours. Uncover. Bake 15 minutes. Serves 80.
Mix 2 cups pickle lime and 2 gallons water in a ceramic cooker. Slice about 5 to 6 pounds cucumbers. Soak in lime overnight or 12 hours. Wash well.
Melt butter in pie plate. Mix dry ingredients together; add melted butter and eggs. Bake at 350° for 25 minutes.
Make hamburgers out in small patties. Fry in skillet with chopped onion. Cook until brown. Remove from skillet. Put in pan; pour brown gravy over hamburgers. Put in oven. Cook for 5 minutes. Follow directions on brown gravy mix.
In a 2-quart container, combine water, potato, onion, carrot, salt, celery salt, pepper, chives and Worcestershire sauce. Cover; microwave on High for 7 to 15 minutes, or until vegetables are just about tender. Add corn; cover and return to microwave. Heat for 5 to 8 minutes on High, or until corn is tender. Stir in tuna and cream. Cover; microwave for 2 to 4 minutes, until heated through.
Combine gelatin with hot water; stir until gelatin is completely dissolved. Add cold water and strawberries. Chill one-half the mixture for 3 to 4 hours. Spread with sour cream. Chill for 1 hour. Carefully spoon remaining gelatin over sour cream. Chill until firm. Cut into squares and serve.
Combine muffin mix, egg and water, stirring just until moistened. Spoon evenly into greased muffin pans. Bake at 400° for 15 minutes. Remove from pans immediately. Yields 1 1/2 dozen.
Melt margarine and peanut butter. Mix Rice Krispies and powdered sugar. Pour melted mixture over Rice Krispies mixture; mix. Make into 1-inch balls. Refrigerate 1 hour. Melt chocolate chips. Dip balls in chocolate and place on waxed paper on a cookie sheet. Refrigerate when chocolate is set. Put in a covered container. Keep cool.
Put all ingredients in crock-pot. Fill with water. Turn on low setting. Go to work. It is done whenever you get home.
Remove stems and hulls from strawberries. Mash together strawberries and bananas. Set aside. In large mixing bowl, stir together eggs, brownie mix, water and oil just until moistened. Stir in strawberry-banana mixture. Pour into lightly greased 13 x 9 x 2-inch pan. Bake at 350° for 25 to 30 minutes. Cool.
Heat oven to 350°. Grease 13 x 9-inch baking pan. Melt butter. Stir in vanilla and sugar. Add eggs, one at a time, beat well with a spoon after each addition. Add cocoa, then flour, baking powder and salt. Stir in chopped nuts. Pour batter into prepared pan and bake 30 minutes. Cool and cut into squares. Yields about 36 brownies.
Sift together flour, baking powder and salt. Cream butter and sugar. Beat egg yolks; blend yolks with creamed mixture. Add flour mixture alternating with lemon juice. (Do not overmix.) Beat egg whites until stiff peaks form. Carefully fold whites and lemon peel into batter until everything is mixed. Fill small greased muffin tins 2/3 full. Sprinkle cinnamon sugar on top. Bake 15 to 20 minutes at 375°. Makes 18.
In a small bowl whisk together flour, salt, baking soda, baking powder and pepper. In a bowl cream together shortening and sugar, beat in egg and buttermilk until mixed well. Stir in zucchini and basil. Combine both mixtures until blended and divide among 24 well buttered gem tins. Bake muffins in middle of preheated 400° oven 15 to 18 minutes, or until tester comes out clean. Turn onto rack and let cool. Halve muffins horizontally, spread cut sides with butter, and sandwich radish slices between muffin halves. Makes 24 sandwiches.
Combine ingredients and form into patties. Fry in lightly oiled skillet until brown. While browning, heat 2 cans of tomato soup, diluted with 1 can water in a pan. When patties are brown, turn into the tomato sauce and let simmer for 10 to 15 minutes. Serve with mashed potatoes and salad. Serves 4 to 6.
Boil chicken, cool and pull from bone. Cook broccoli spears until tender. In sauce pan add cheese, pet milk, mayonnaise, chicken soup, curry, salt and pepper and cook over medium heat until cheese is melted. Layer chicken and broccoli and pour cheese sauce over it. Sprinkle with bread crumbs and bake 45 minutes at 350°.
Mix water, flour, salt and oil together; add color. Add cream of tartar. Cook 1 to 2 minutes on low heat until it forms a ball. Remove from heat. Knead. Store in and airtight container.
Beat eggs, add other ingredients (except vanilla). Cook mixture in a double boiler with water below boiling point and cook until mixture coats a spoon. Cool; add vanilla and nutmeg, if desired. Serve cold with whipped cream or as floating islands with baked meringue on top.
Melt 1 stick butter in 3-quart casserole dish. Mix the 3 soups with a soup can and a half of water in casserole. Add rice to mixture. Top with chicken breasts. Cut other stick of butter on top. Bake at 250° for 3 hours or 350° for 1 1/2 hours.
Mix all well and place in greased 1 1/2 quart casserole dish. Bake at 350° for about	45 minutes or until knife inserted in center comes out clean.
In saucepan, cook vinegar, sugar, salt, cloves, stick cinnamon and celery seed until sugar is dissolved, about 4 minutes. Place asparagus in shallow dish and cover with the sauce while hot. Cover and refrigerate overnight. Remove from sauce and place in serving dish. Easy "Do Ahead" dish for a dinner party.
Mix brown sugar, sugar, margarine, flour, vanilla and soda until like cornmeal. Save out 1/2 cup. To mixture, add egg and buttermilk. Pour into 9 x 13-inch pan. Top with Heath bars, nuts and caramel mix. Bake at 350° for 30 to 35 minutes.
In a bowl combine turkey, egg, cracker crumbs, cheese, onion, ginger and 3 tablespoons mustard. Form into 30 balls, 1-inch each. Place in a greased 13 x 9 x 2-inch baking dish. Bake, uncovered, at 350° for 20 to 25 minutes or until juices run clear. Combine pineapple juice, green pepper, honey, cornstarch and onion powder. Bring to a boil, stirring constantly. Cook and stir 2 minutes more; reduce heat. Stir in remaining mustard until smooth. Brush meatballs with 1/4 cup sauce and return to oven for 10 minutes. Serve remaining sauce as a dip for meatballs.	Yield: 2 1/2 dozen.
Cook first 3 ingredients until tender. Pour off broth. Add 2 cans mushroom soup. Add 1 cup milk. Cook on low for 1 hour.
Cream the butter and brown sugar with paddle. Add the warm milk. Mix all spices together and add to butter and sugar mixture. Mix in all other ingredients. Pour into a prepared 9 x 13-inch pan. Bake at 350° for about 30 or 40 minutes or until a toothpick inserted in the center comes out clean.
Mix the 5 ingredients and let boil on low heat 15 minutes. In a bowl, put 1 cup marshmallow cream and 2 tablespoons peanut butter. Pour hot mixture over marshmallow cream and peanut butter and beat until it starts to thicken. Pour in greased pan.
Mix flour, cream of tartar, soda and salt; set aside. Mix shortening, sugar and eggs. Stir in the flour mixture. Roll into walnut size balls. Roll balls in cinnamon and sugar mixture. Place on ungreased cookie sheet, 2 inches apart. Bake at 400° for 8 to 10 minutes.
Evenly divide half of the chopped apple pieces among four parfait dishes or tall glasses. Divide yogurt from container among dishes. Add 2 tablespoons Grape-Nuts to each trifle, then top with layers of remaining yogurt, chopped apple and sprinkle of Grape-Nuts on top. Refrigerate at least 15 to 20 minutes before serving to allow cereal to soften slightly.
Blend soup and 3/4 can of milk. Add vegetables and chicken. Put in casserole dish and in oven until bubbling at 425°. Place biscuits on top. Return to oven until biscuits brown.
Saute onion and green pepper. Brown beef and drain off fat. Add tomato sauce to mixture; add chili powder and garlic salt. Cook until thick; flatten biscuits in the bottom of baking dish. Spoon meat sauce over biscuits. Add shredded cheese over sauce. Bake at 350° for 25 minutes. Serves 4.
Put chicken in dish. Pour rice around chicken. Mix mushroom soup and water. Pour over chicken. Sprinkle onion soup on top. Seal with foil. Bake at 350° for an hour.
Combine sugar, wine vinegar and olive oil. Boil 1 minute and cool. In 2-quart bowl, combine drained green beans, peas and corn. Add remaining ingredients. Chill several hours, stirring often.
Preheat oven to 375°. Place chicken in shallow baking dish, skin side up. Sprinkle with onion, garlic, green pepper, tomatoes, salt and spices. Pour melted butter over all. Add stock and bake, basting frequently. Bake 50 minutes and serve with white rice.
Put butter onto 13 x 9 x 2-inch pan. Melt in oven. Watch closely while melting. Remove from oven, sprinkle crumbs evenly over butter. Layer remaining ingredients. Save condensed milk for last. Pour milk evenly over top of dish. Bake at 350° for 25 minutes. Cool in pan 15 minutes. Cut into bars. Makes about 2 dozen.
Bring cheese and butter to room temperature. Beat with electric mixer until combined. Add flour, 2 tablespoons water, salt and pepper. Stir until combined. If crumbly, add water.
Mix with hands the confectioners sugar, oleo and peanut butter. Make small balls. Refrigerate until you melt chocolate. Melt in double boiler the paraffin wax and chocolate chips. Dunk balls in chocolate with toothpick.
Cook lasagna as directed on package. In bowl combine Ricotta, Parmesan and eggs. Mix well. On bottom of 13 x 9-inch baking dish spread 1/2 cup pasta sauce. Top with half each of lasagna noodles, cheese mixture, sausage, sauce and Mozzarella. Repeat layering; top with parsley. Cover; bake 1 hour at 350°. Uncover. Let stand 15 minutes. Serve with salad.
In a 1 1/2-quart casserole, mix green beans, soup, milk and 1/2 cup onions, broken into pieces. Bake at 350° for 25 minutes. Stir, then sprinkle the remaining onions over bean mixture. Bake 5 minutes more or until onions are golden.
Put mayo, pimientos, Worcestershire sauce and mustard into blender. Process until smooth, then put in cheese cubes. Process again until blended (creamy). Serve over small bread.
Preheat oven to 325°. Butter and flour a 9 x 5-inch loaf pan. In a large saucepan, heat milk and add honey and sugar, stirring until sugar is melted and homogeneous, then cool. Mix in butter and egg yolks. Sift together flour, salt and soda then mix in thoroughly. Stir in walnuts. Pour into pan and let stand 20 minutes. Bake about an hour or until knife comes out clean. Cool in pan 10 minutes and turn out on rack to cool thoroughly. Wrap well and store. Better second day.
Take premixed Jell-O instant cheesecake mix and beat in cream cheese. Fold in your Cool Whip, then refrigerate according to package directions. Fill your prebaked phyllo cups with mixture. Set aside. Warm your fruit pie filling of choice on stove. Take a small spoon and apply small amounts of topping onto your tart. Refrigerate for approximately 30 minutes, then serve.
Mix all ingredients in a small bowl; refrigerate. Serve with chips or crackers. Makes 1 1/2 cups. Prep time: 10 minutes plus refrigeration.