HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease and flour 1 large pan or 2 smaller ones. Sift together flour, baking powder, baking soda and sugar. Blend in margarine. Add raisins and caraway seed. Mix with buttermilk combined with the beaten egg. Spoon batter into pan or pans and brush top with milk. Bake at 350° for about 1 hour or until cake tester comes out clean.
Peel apples and chop; set aside. Pour Mazola oil into large mixing bowl; add sugar. Mix. Add milk, eggs and vanilla; beat well. Sift flour with salt, soda and baking powder. Save back enough flour mixture to coat apples and pecans. Gradually add flour to creamed mixture. Gently fold in chopped apples and pecans.
Clean strawberries; add desired amount of sugar and let set. Combine sugar and cornstarch. Add water and Karo syrup. Cook over medium heat until clear and thickened. Add jello and cool slightly. Pour mixture over strawberries in pie shell. Refrigerate until ready to serve. May top with whipped cream if desired.
Cut steak into small slices. Dredge with flour. Heave butter or olive oil. Saute the meat quickly on both sides until brown. Reduce the heat. Cover the meat with onions, chili sauce and stock. Simmer closely covered about 1/2 hour.
Boil chicken until tender. Debone and dice. Cook noodles, pepper, onion and celery in chicken broth. Mix noodles with 3 cans of soup in a large casserole dish and add cheese. Bake in oven until cheese melts.
Mix 1st 4 ingredients and bake in 350° oven about 20 minutes. Mix next 4 ingredients and spread over cake layers. Add a little sugar and cornstarch to pie filling (if needed). Put pie filling between the layers and on top.
Put 2 slices bread in bottom of glass loaf baking dish. Slice peaches and put on top of bread. Sprinkle with 3 tablespoons sugar. Put remaining 2 slices of bread on top of peaches. Beat eggs well. Add milk, sugar and vanilla and pour over bread-peach layers. Put baking dish in shallow pan of water and bake at 350° for 55 to 60 minutes. Yields 6 to 8 servings.
Mix and let set for 4 or 5 hours. Deep fry oysters. Goes good with green salad.
Brown beef. Add onion, green pepper and celery. Cook 10 minutes. Add sauce, corn and chili mix to the cooked mixture. Pour in a 13 x 9-inch pan. Mix corn bread as directed on package. Spread over top of mixture. Bake at 400° for 45 minutes. Grate or sprinkle your favorite cheese over top. Put back in oven to melt cheese.
Saute meat and seasonings until tender. Add both soups. Simmer 30 minutes.
Preheat oven to 375°, or according to package directions. Separate dough into sixteen triangles. Sprinkle each with about 2 tablespoons of the cheese. Roll up tightly, starting at the shortest side of the triangle. Place pointed end down on an ungreased baking sheet, curve slightly to form a crescent. In a small bowl, beat egg and water. Brush over top of crescents. Sprinkle with seeds. Bake 12 to 14 minutes or until puffed and golden brown. Serve warm.
Mix together all ingredients. Refrigerate for 3 hours. Eat and enjoy. Serves 8.
Brown meat slowly, spooning off excess fat. Add next 5 ingredients and simmer, uncovered, 30 minutes. Stir occasionally. Cook noodles in large amount of salted, boiling water. Drain and rinse. Combine remaining ingredients, except Mozzarella.
Pour into unbaked 9-inch pie shell. Bake at 450° for 10 minutes. Reduce to 350°; bake for 30 to 35 minutes.
Shell and cut eggs in half, lengthwise. Remove the yolks. Sieve them and add mustard, celery seed, salt and pepper and optional items. Stir in enough mayonnaise to bind together. Pile into the hollows of the reserved egg whites.
Heat oven to 350°. Cut bell peppers lengthwise in half. Remove seeds and membranes. Place peppers, cut side up, in rectangular 13 x 9 x 2-inch baking dish. Cook ground beef or turkey and onion in 10-inch nonstick skillet over medium heat, stirring occasionally, until meat is brown. Drain. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring frequently. Divide meat mixture evenly among peppers. Cover and bake 40 to 45 minutes or until peppers are tender.
Mix together and put in 9 x 13-inch pan. Bake 45 minutes at 350°.
Combine above ingredients and pour into 9 x 13-inch greased cake pan. Bake at 350° for 30 minutes. Cool.
Rinse tuna and flake. Sprinkle with lemon juice. Cream the cream cheese and add the onions, sauce and garlic powder. Mix in tuna. Spread 1 teaspoon of filling in each won ton skin. Fold over and fry in hot oil until lightly browned.
In a large kettle, combine chicken, salt, bay leaf and water. (Lower calorie: skin chicken; tastes just as good for less fat.) Bring to a boil. Reduce heat; simmer 1 hour. Let chicken cool to touch. Remove all bones and skin. Discard bones and skin. Cut chicken into bite size pieces or to your desired size. Return the chicken to the pot. Add onion, carrots, celery, peas and potatoes. Simmer for about 15 minutes. In a bowl, combine biscuit mix, milk and thyme; mix lightly. Bring chicken, broth and vegetables to a boil; drop dough from teaspoon into soup. Simmer uncovered 10 minutes. Cover and simmer 10 minutes. Serves approximately 4.
Crust: Melt 1 stick oleo; add graham cracker crumbs and press on bottom of a 9 x 13-inch baking dish.
Mix cake mix, eggs and pudding until lumps are gone. Pour into a 9 x 13-inch pan. Shake until level. Scatter brown sugar, chocolate bits and nuts on top and press into batter. Bake at 350° for 45 minutes; test.
Preheat oven to 350°. Rub the skin and inside the chicken with salt. Place the onions in a roasting pot and place the chicken on top. Heat the honey, oil and orange juice until the honey dissolves. Add the pepper. Spoon some of the sauce inside the chicken and the rest over the top. Bake for about 1 1/2 hours, basting occasionally with the juice. Slice the orange and use them to garnish the chicken. Serve with rice or potatoes. Serves 4.
Prepare pasta, drain and set aside. Cook sausage in a large skillet; drain fat except for 1 tablespoon. Cook green onions and garlic until tender. Use 2-quart casserole. Combine pasta, sausage, onion mixture, tomato sauce, spaghetti sauce, 1/2 Mozzarella, Italian seasoning and pepper. Mix thoroughly. Bake, covered, in a 375° oven for 25 minutes. Uncover and put remaining Mozzarella on top. Continue to bake 5 or 10 minutes more.
Wash vegetables. Break broccoli and cauliflower into small pieces. Slice radishes into thin pieces. Sprinkle dry Ranch-style dressing. Moisten with mayonnaise.
Cook turnips according to directions on package. Fold in sugar, egg, milk, salt and pepper. Mix Ritz cracker crumbs with melted butter. Put turnip mixture in oven-proof casserole. Top with buttered cracker crumbs. Cook 1 hour at 325°.
Place candy in refrigerator until cold, leave in the wrapper to crush bars. Beat eggs, add sugar, peanut butter, crushed candy bars, vanilla and milk. Pour in gallon ice cream freezer and finish filling with whole milk (approximately 2 quarts and 1 cup of milk).
Stir together and pour into a greased 8 x 8-inch pan. Bake at 375° until golden brown, about 30 minutes.
Toast a piece of bread. Then place a slice of cheese on each piece of bread and sprinkle with chocolate chips. Place the sandwich in the microwave and heat on High for 20 seconds or until the chocolate chips begin to get soft.
Mix all ingredients together and let set overnight for best results. Serve with Wheat Thins or other crackers.
Heat oven to 400 degrees. Grease 9 inch pie plate. Cook beef--drain. Pour beef into pie pan. Spread flat. Sprinkle with salt and cheese. Stir remaining ingredients until blended. Pour into pie plate.
Melt cheese over low heat. Add meat and chili. Great in a crock-pot. Serve with corn chips.
Put ingredients into a kettle on top of stove, including chicken. Bring to a boil. Do not cover. Simmer until chicken is done. Sauce will boil down and cover chicken.
Melt butter and mix with flour and pecans. Put into pan and cook at 350° for 13-15 minutes. Let this cool completely before adding the next step.
Butter bottom of 9 x 13-inch dish. Season meat with chili powder, salt and garlic. Place half of Doritos in 3-quart casserole dish. Add seasoned meat, beans, onion and cubed cheese. Top with remaining Doritos.
Soften margarine and cream cheese. Beat until well blended. Add sugar 1 cup at a time. Blend well after each cup. Add flour 1 cup at a time. Blend well, adding 2 eggs at a time. Then add vanilla. Bake at 350° for 1 1/2 hours. Bake in tube or 13 x 9 x 2-inch well-greased and floured pan.
Cream together sugar and butter. Add egg yolks and beat thoroughly. Sift flour, measure and sift with baking powder and salt. Add alternately with milk to sugar and butter. Beat thoroughly. Add flavoring. Fold in eggs.
Combine butter and flour over low-medium heat. Add milk and water slowly (like gravy). Add all the rest of the ingredients. Simmer until almost at a boil.
Whip cream cheese until fluffy. Add peanut butter and whip. Add sugar and continue beating; when blended gradually add milk. When blended, fold in Cool Whip. Pour into 2 (9-inch) graham cracker crusts and freeze.
Mix together ingredients. Let set in refrigerator for 1 1/2 hours for flavors to mix together and set; no salad dressing is needed.
Bake in moderate oven (360° to 375°). Follow Solomon's advice for making good boys and you will have a good cake.
Spread pie filling in bottom of a 9 x 14-inch pan. Sprinkle with lemon juice. Combine dry cake mix and margarine. Mixture will be crumbly. Spread over pie filling and bake at 350° for 40 to 45 minutes, or until golden brown. Serve warm with whipped cream.
Cream oleo and butter. Add egg and beat until creamy. Add dry ingredients sifted together. Stir thoroughly. Add chopped nuts and apples. Bake in a 7 x 11-inch pan at 350° for about 40 minutes. Cool in pan. Cut in squares.
Combine chicken, celery, salt and lemon juice. Add 1/2 cup grapes (may be cut in half) and half of oranges to chicken mixture.
Beat cream cheese at medium speed of mixer until smooth. Gradually add the sugar, beating until blended. Gently fold in whipped topping. Place half of cake cubes in a large glass bowl. Top with half of cheese mixture. Spread half of cherry filling over cheese mixture. Repeat layers with remaining cake cubes, cheese mixture and cherry filling. Cover and chill. Yield: 12 servings (serving size: 1 cup).
In a skillet or saucepan, warm the fat until pourable. Meanwhile, stir together the remaining ingredients. Gradually add the fat to the fruit mixture until a sample just holds its shape when squeezed. Press into muffin cups fitted with paper liners, or pack into a loaf pan or square baking pan lined with plastic or foil. Clean tuna or cat food cans can also be used (no need for liners). Chill until firm.
Cook hamburger meat about half done. Add celery, onion and other spices. (If you like, add garlic powder and Worcestershire sauce to taste.) Finish cooking or brown good. Boil macaroni until done. Use very little water (don't have to drain). When macaroni is done, add hamburger, tomatoes and sauce and let simmer about 15 or 20 minutes.
In a small saucepan melt peanut butter over low heat, stirring constantly; set aside to cool. In a small bowl mix together 1/4 cup sugar and cocoa powder; set aside. In large mixer bowl beat egg whites and vanilla until soft peaks form. Gradually add 1/2 cup sugar, beating until soft peaks form. Fold in the peanut butter, cocoa mixture, coconut and raisins. Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheet. Bake at 325° for 20 minutes or until set. Remove and cool completely on wire racks. Makes 2 dozen cookies.
Blend sugar and cinnamon. Grease a 10-inch Bundt pan and dust with 1 tablespoon sugar and cinnamon mix. Blend cake mix, applesauce and eggs until moistened. Beat as directed on box. Reserve 1 1/2 cups batter. Pour rest into pan. Sprinkle sugar and cinnamon mix on top, then pour reserved batter. Bake at 350° for 35 to 45 minutes. Cool cake in pan for 15 minutes. Invert on plate.
Cook macaroni in boiling water with salt. Drain and add cheese. Mix until cheese melts. One serving equals 1 bread and 2 meat exchanges.
Combine all ingredients, except stuffing. Pour into lightly greased casserole. Sprinkle stuffing mix on top. Bake at 350° for 40 to 45 minutes or until hot and bubbly. Serves 8.
Melt chocolate and shortening. Pour in raisins and nuts. Mix well together and pour out on waxed paper. Refrigerate until hard. Break into pieces and serve.
Make pudding as directed on package using 2 1/2 cups milk. Let set for 5 minutes. Add Cool Whip. Layer graham crackers in a cake pan and add 1/2 pudding, another layer of crackers and rest of pudding, another layer of crackers, then top with pie filling. Chill 4 hours or overnight.
Mix 3/4 cup milk with sugar; set aside. Mix cocoa, 1/4 cup milk and flour; mix well. Add this to the milk and sugar in a saucepan. Heat over medium heat. After it thickens, remove from heat and add butter, vanilla and pinch of salt. Serve over your favorite ice cream.
Combine egg yolks, milk and sour cream; stir well and set aside. Combine flour, baking powder, sugar and salt. Gradually add to the sour cream mixture; stir until smooth. Add melted butter. Beat room temperature egg whites until stiff peaks form. Fold into batter mixture. Pour 1/2 cup of batter for each pancake onto hot, lightly greased griddle. Turn when top is covered with bubbles and edges appear cooked. Serve with warm strawberry topping.
Combine all ingredients in a saucepan. Cook for 7 minutes. Pour into a buttered casserole dish. Bake at 350° for 20 minutes. Top with French fried onion rings. Bake 5 more minutes.
Slice peaches into greased 9 X 13 pan. Make a batter of sugar, flour, milk, baking powder and salt. Batter is thick. Spoon batter over peaches. Mix sugar, flour and cinnamon together & sprinkle over batter. Top with boiling water. Bake at 375 degrees for 1 hour.
Combine all ingredients. Pour into greased bread pans. Bake 1 hour at 350°.
Combine tomatoes, Brie, garlic, basil, 1 cup oil, salt and pepper in a bowl. Prepare at least 2 hours ahead. Cover and store at room temperature. Bring 6 quarts water to boil and add 1 tablespoon oil and salt. Add linguine and boil for 10 minutes. Drain pasta and toss with tomato mixture. Not recommended for freezing. Very good and very fattening! Serves 5 to 6.
Sift dry ingredients and put in large mixing bowl. Add apples and nuts. Mix butter, eggs and vanilla. Combine with other ingredients until well blended and flour is moistened. Spread in 13 x 9 x 2-inch pan. Bake in 350° oven for 45 minutes.
Cream sugar and shortening. Add eggs and soda water. Blend. Add oatmeal and flour. Roll and cut 2 circles for each cookie. Bake at 350° for 12 to 15 minutes.
Preheat oven to 350°. In a large mixing bowl, beat butter on medium speed until softened. Add sugar and beat until mix is fluffy. Add egg and vanilla; beat. In a medium mixing bowl, stir together the flour, cocoa, baking soda and powder and salt. With mixer on low speed, gradually add to butter mixture, beating until well mixed. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press down center of each ball with your thumb. Drain cherries, reserving juice. Place a cherry in the center of each cookie.
Stir milk, soup and parsley together. In a 13 x 9-inch pan put a layer of potatoes, onion and sliced corned beef alternately until gone. Then pour soup mixture over this. Sprinkle with cheese and bake at 350° for 45 minutes.
Melt butter. Mix remaining ingredients together with butter. Spread in 11 x 7 x 1 1/2-inch pan or dish. Melt chocolate chips quickly and spread over the other ingredients. Cool and cut into squares.
Mix all ingredients, except Mozzarella cheese; form patties (very thin). Place a slice of Mozzarella cheese between 2 and seal edges. Fry as usual. Serve on buns. Makes 4 burgers.
Mix all ingredients together. Bake at 550° for 20 minutes or microwave 4 to 6 minutes to serve warm. (May also serve cold.)
Mix dry ingredients and shortening. Add bananas and well beaten eggs. Mix quickly. Do not overmix. Bake in small loaf pan at 350° for 45 minutes or until done in the middle.
Mix starter, oil, salt, sugar, water and wheat flour (can use white flour). Stir and add bread flour. Stir well. it will form a ball. Oil a large bowl, put dough in it and cover it. Place in warm place and let rise for 8 hours or overnight. Make into 2 or 3 loaves and put in well-oiled pans. Let it double in size for 8 hours. Bake at 350° for 15 to 30 minutes. Butter the tops of the bread and drop from pans after cooling for a few minutes.
Sift together flour, baking powder, soda and salt; set aside. Cream sugar and Crisco. Blend in eggs; add buttermilk and vanilla. Blend in dry ingredients and mix well. Add nuts, dates and cherries. Shape into balls. Crush corn flakes and roll each ball in crumbs. Bake at 375° for 12 to 15 minutes.
Pour boiling water over oats and margarine (which has been broken into small chunks). Stir until margarine melts. Sift together flour, cinnamon, soda and salt. Add oats and margarine. Mix well. Add white sugar and eggs. Mix thoroughly. Pour into utility dish. Bake 12 minutes, turning dish often.
Grease casserole dish. Cook onions and spinach according to box directions and strain spinach well. Mix together eggs, sour cream, butter and salt. Stir in muffin mix. Blend in spinach and onions and cream sauce. Pour into casserole dish. Bake at 350° for 30 to 35 minutes, until brown. Sprinkle with cheese. Put back in oven until cheese melts. Serve hot.
In a large kettle, melt butter. Add flour and stir to make paste. Add broth gradually while stirring. Cook until thickened. In second kettle, parboil vegetables. Stir into gravy. Blend in chicken and heat through, stirring occasionally. Serve over baking powder biscuits.
Wash figs and slice lemon. Combine sugar and water; cook 5 minutes. Add figs and lemon. Cook rapidly until clear. Seal in clean hot jars.
Thaw strawberries completely. Sift dry ingredients and mix gently until just well mixed. Bake at 350° for 1 hour or longer if necessary.
In a bowl, combine first four ingredients. Add milk and mix well. (It will be sticky.) Dust hands with confectioners sugar and roll into 1-inch balls and place on wax paper lined cookie sheet. Chill 30 minutes. Flatten with a glass to 1/4-inch. Freeze 1 hour. In double boiler or microwave-safe bowl, melt chocolate chips and shortening. Dip patties; place on wax paper to harden. Store in airtight container. Makes about 5 dozen.
Stir flour, baking powder and salt. Combine milk, egg and zucchini. Drop from tablespoon into deep fat. Fry 3 to 4 minutes; drain. Makes 24 fritters.
Mix together sugar, soy sauce and wine. Marinate strips in mixture for 20 minutes. Stir-fry green pepper strips and onions in oil. (Salt oil first.) Remove from pan but reserve oil. Stir-fry garlic, ginger and scallions in reserved oil. Add salt to taste and 1 additional tablespoon oil, if needed. Add meat and stir-fry a few minutes. Return onions and peppers to skillet. Add tomato wedges.
Line 9 x 13-inch pan with graham crackers. Over low heat melt margarine. Add sugar. Beat egg into evaporated milk and add to margarine and sugar mixture. Bring to boil, stirring constantly. Remove from heat and add coconut, pecans and graham cracker crumbs. Stir and spread on crackers in pan. Add another layer of graham crackers and press lightly into filling.
Pour the melted stick of butter over the dry cake mix in a mixing bowl. Stir with a fork until well combined. (Mixture should form a crumbly dough-like ball.) Stir in nuts at this point if desired; or if slightly crunchier nuts are desired, sprinkle them on top just before baking.
Cook flour and milk to pudding stage stirring constantly until thick. Cool. Cream butter and crisco. Add sugar and beat until creamy. Add cooked pudding slowly and beat until fluffy.
Cream butter, sugar and vanilla until fluffy. Sift flour, baking powder and salt. Add alternately with the milk to creamed mixture. Beat until smooth. Fold in nuts and egg whites. Pour into 2 greased 8 x 8 x 2-inch pans. Bake at 350° for 35 minutes. Cool. Before serving, put layers together and frost with sweetened whipped cream. Sprinkle with chopped hickory nuts.
Remove stems from spinach; process spinach in food processor until fine. Process onion, garlic and parsley. Put in a large bowl and add melted butter, crushed crackers and cheeses. Mix well until nice and thick. Put in refrigerator to set up.
Preheat oven to 375°. Beat eggs 5 minutes and gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, spices and salt. Fold into pumpkin mixture.
Peel and cut carrots and potatoes into 1-inch chunks. In a 5 to 6-quart pan over medium-high heat, melt butter and add onions. Cook until golden. Stir in potatoes and carrots. Add chicken broth and bring to a boil; reduce heat to low. Cover and simmer until vegetables are tender when pierced. Whirl in blender until smoothly pureed. Return to pan. Stir in milk and salt and pepper to taste. Stir on medium-high heat until hot.
Bake cake and cool. Mix pudding and spread over cake. Slice bananas on pudding. Spread Cool Whip on bananas.
Cream butter and sugars. Add eggs, flour, baking powder, baking soda and vanilla. Mix well. Chill in refrigerator for two (2) hours. Drop by tablespoon onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes or until slightly brown. (When I make these, I make half a recipe.) They also freeze very well.
Sift into bowl first 4 ingredients. Add Crisco and half of milk. Beat for 2 minutes at medium speed. Add eggs, vanilla and rest of milk. Beat 2 minutes. Bake at 375° for 25 minutes in 9 x 13-inch pan for strip cake or 2 layer cake pans.
Preheat oven to 350°. Mix cake mix, pudding mix, sour cream, eggs and vegetable oil in a mixing bowl. In a separate bowl, combine sugar, cinnamon and walnuts. Layer bottom of bundt pan with walnut mixture. Pour 1/2 cake mixture over walnut layer. Repeat with walnuts mix, then cake mixture. Bake at 350° for 1 hour and 10 minutes.
Stir sugar, cocoa, cinnamon and nuts into mix; add milk. Beat 3 minutes at low speed. Spread in pan. For topping, combine brown sugar and cocoa and sprinkle over batter in greased pan. Bake in 350° oven for 40 to 45 minutes. Serve with sauce that forms beneath it. Top with whipped cream if desired, or serve cold with ice cream.
Mix ingredients well. Wet hands in cold water and make 2 balls. Mix pecans, paprika and parsley flakes in pan and roll balls in mixture. Chill and serve with crackers.
Cook brown sugar, butter and cream until golden brown. Remove from heat and add flour, beating until mixture is smooth. Then add milk and eggs which have been beaten together. Return to	medium	heat and cook until thick and smooth, stirring constantly. When cool, pour into baked pie shell. Spread meringue on top and brown in oven at 350°.
Mix all. Pour into a long greased pan. Bake at 325° for 40 minutes.
Preheat oven to 425°. Combine flour, sugar, baking powder and salt; mix well. In small bowl, combine oil, half and half, lemon extract and eggs; mix well. Add to dry ingredients and stir. Fold in raspberries and fill muffin cups 3/4 full. Bake at 425° for 18 to 23 minutes (21 minutes works best for me). Makes 14 to 17 muffins.
Melt the first 4 ingredients in a double boiler. Add the popped corn, M&M's and salted peanuts. Mix well and press into well-greased Bundt pan. Turn out after 10 to 15 minutes.
Mix 1 1/2 c. sugar, cocoa, flour and cornstarch in a 2-qt mixing bowl (microwavable) to get out all lumps and set aside. Mix together and set aside: 1/4 c. milk and 3 egg yolks, slightly beaten. Put 2 c. milk in microwave and bring to a simmer - about 2-3 minutes. Blend the sugar/cocoa mixture with the milk/egg yolks and slowly add the 2 c. simmered milk. Once all of the above is blended, cook on high in microwave in 3-minute increments. Whisk and put back in microwave. Cook for about 3 or 4 3-minute increments until mixture is thick enough to "ripple" when dropped from a spoon. Add 1 stick butter (or margarine) and 1 tsp. of vanilla. Stir until smooth and pour into a baked 9-inch deep-dish crust.