HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat all ingredients with wire whisk or hand mixer until smooth. Pour scant 1/4 cup onto hot griddle (grease, if needed). Makes about 18 (4-inch) pancakes. For no cholesterol, substitute skim milk for whole milk and 2 egg whites or 1/4 cup egg product for the egg.
Mix together sugar and eggs. Add Wesson oil, mixing well. Add soda, salt and cinnamon, then flour, mixing well. Add carrots and nuts. Bake in greased and floured tube pan. Bake in preheated oven at 325° for 1 hour and 10 minutes.
In double boiler, boil milk, eggs, sugar and butter. Thicken with cornstarch. Place in a baked pie shell. Top with meringue and brown.
Saute onions. Add bacon and eggs (previously cooked). Reduce heat. Add shrimp to onions and bacon mixture and cook until shrimp turn pink. Mix in cooked rice. Lightly coat with soy sauce. Makes 4 to 6 generous servings.
Combine potatoes, onion, celery and water. Cover and simmer 45 minutes or until done. Put vegetables through a coarse sieve, and return to water in which they were cooked. Add milk, salt and pepper; reheat. Cook bacon until crisp. Just before serving, float parsley and crisp bacon pieces on soup. Yields 6 servings.
Combine onion and garlic with 3 tablespoons of the water; set aside for 10 minutes to soften. In a large skillet, heat oil until hot. Add softened onion and garlic; saute until lightly browned, about 3 minutes. Add tomatoes, mushrooms, green peppers, zucchini, chili powder, salt, oregano, cumin and black pepper. Simmer, covered, until vegetables are tender, about 15 minutes.
Crumble sausage and beef in a wide frying pan; cook until meat loses pink color. Add onion and garlic, cook, stirring occasionally, or until soft but not brown.	Blend in liquid ingredients and spices; simmer slowly, uncovered, until reduced to about 6 cups (about 30 minutes).
Melt butter in a large saucepan. Blend in brown sugar and salt. Cook over low heat 2 minutes, stirring constantly. Add milk; continue stirring until mixture comes to a boil. Remove from heat. Blend in confectioners sugar gradually. Add vanilla and mix well. Frosts 8 or 9-inch layer cake.
Boil chicken until it is no longer pink (just a few minutes). Cut into chunks. Take broccoli and cut into quarters. Place in a 13 x 9-inch casserole dish. Place chicken over broccoli.
Fry bacon. Drain grease. Mix the rest of ingredients together and add to bacon. Bring to a boil.
Cook and cool pie shell. In large pot, mix cornstarch and sugar, then heat, adding water a little at a time, then add food coloring. Boil 3 to 5 minutes (until thickens). Remove from heat and stir longer. Add jello and stir until dissolved. Add strawberries to mixture when cooled down (not cold). Pour into cooled pie shell. Refrigerate 3 to 4 hours before eating.
Drain pineapple. Place strawberries in a dish to thaw a little. Mash banana. Dissolve Jell-O in 1 cup boiling water. Mash strawberries a little. Add banana, pineapple and nuts to Jell-O. Place 1/2 of mixture in 9 x 13 dish or mold and place in refrigerator to set until firm enough to spread sour cream over the top (about 15 minutes). Remove and cover with sour cream. Top with remaining 1/2 of Jell-O mixture and place in refrigerator to chill.
Mix first 4 ingredients together. In second bowl, add next 3 ingredients. When yeast is dissolved, pour second mix into flour mixture, stirring until well blended. Set in warm place until dough rises to double in size. Pour onto floured sheet; knead and make into small balls. Put on greased baking sheets. These may be frozen at this stage, before being allowed to rise again. Let rise again until double in size. Bake at 375° until brown.
Mix together the marshmallows, pineapple chunks, shredded coconut and mandarin oranges. Slowly stir in sour cream until well blended. Walnuts may be added, if desired.
Put meat and seasonings in heavy kettle. Cook under cover slowly for 4 hours, stirring occasionally. Add a little water and cook another hour.
In a small bowl, stir together curry powder, sugar, oil, soy sauce and garlic.
Fry chicken with salt, garlic and paprika. Cook rice. Mix onion, green pepper, parsley, tomatoes and chili powder. Mix this with rice.
Saute onion, mushrooms and garlic in margarine in skillet over medium heat for 3 minutes or until onion is tender. Add wine, lemon pepper, thyme, parsley and salt; mix well. Bring to a simmer. Add scallops. Cook for 5 minutes, stirring frequently; do not overcook. Sprinkle with cheese. Serve over hot, cooked rice. Yield: 2 servings.
Put jelly and barbecue sauce into saucepan over medium heat until well blended. Cut each wiener into 3 pieces and add to sauce. Cook until hot.
Pour boiling water over Nabisco Bran. Cream sugar and shortening. Add eggs, buttermilk and soaked bran. Add flour, salt and soda. Add Kellogg's Bran. Stir until moist. Bake in muffin pans for 15 minutes at 400°.
Mix sugar and cocoa in a saucepan. Add butter and milk. Bring to a boil, stirring constantly; boil for 2 minutes. Remove from heat. Stir in oats, peanut butter, coconut and vanilla. Mix well. Drop by spoonfuls onto waxed paper. Let cool thoroughly before serving or storing. Makes 4 dozen.
Mix boiling water and quick oatmeal mix; let cool. Cream the sugar, brown sugar and Crisco all together. Add the eggs; beat well. Add to the oatmeal mixture and mix. In a separate bowl, mix thoroughly the flour, soda, baking powder and salt. Sift all together and add to the mixture. Bake in an 8 x 14-inch pan in moderate oven.
Sift together flour, baking powder, soda and salt. Combine shortening and sugar and cream well. Blend in eggs, milk and vanilla. Stir in sifted dry ingredients. Mix well and add pecans, dates and cherries. Mix well and shape into balls using a level tablespoonful for each cookie. Crush corn flakes. Roll each ball of dough in corn flakes. Place on greased baking sheet and top each cookie with 1/4 cherry. Bake at 375° for 10 to 12 minutes.
Separate eggs; beat egg yolks until light and lemon-colored. Add sugar to egg yolks gradually beating it in. Add dry ingredients; sift together and add anise flavoring. Fold in egg whites beaten until stiff but not dry. Turn into a greased shallow pan and bake in a 350° oven for about 45 minutes or until done.
Cover meat with water; mix well and let boil 1 hour. Add all other ingredients except cracker crumbs. Cook slowly another hour. Add cracker crumbs and let boil 5 or 10 minutes more. I half this. It will freeze.
Mix sugar, cornstarch and salt in a saucepan. Gradually stir in water. Cook over low heat, stir constantly until thick and clear. Stir small amount of mixture into egg yolks. Return to hot mixture and continue stirring and cooking for 1 minute. Add the butter, lemon juice and grated lemon peel. Blend thoroughly and serve warm.
Mix together the cream cheese, sugars and 2/3 of the Cool Whip. Spread over cool crust. Mix pudding according to directions on box. Spoon over cream cheese layer and top with remaining Cool Whip. Sprinkle 1/2 cup of pecans over the top. Refrigerate until ready to serve. Serves 8 to 10.
Combine ingredients and mix until dough forms. Roll and cut as desired. Store in airtight container. Will last a good while if kept airtight.
Cut celery stalks in half. Spread with peanut butter; sprinkle with raisins. Enjoy.
Soak dried apples in water to cover apples. Should plump up to nearly same size as when fresh. Simmer in same water until tender. Sweeten to taste and add cinnamon if desired.
Mix sugar, eggs and oil. Mix all dry ingredients bran, flour soda, salt. Add alternately butter milk and dry ingredients to sugar mixture. Add flavoring last. Dough can be stored in refrigerator indefinitely and cooked when desired. Makes umpteen dozen. Fill muffin cups 3/4 full and bake at 400° for 15 minutes.
Beat 3 minutes. Pour and bake in 2 greased and floured loaf pans at 350° for 45 minutes to 1 hour. To use coffee cans, grease well only and fill 1/2 full. Then bake.
Mix all ingredients together and put in 9X13 inch dish. Bake at 350 degrees for one hour.
Cream together butter and sugar. Separate eggs. Add yolks, jam and pineapple to the creamed mixture. Blend until smooth. Mix dry ingredients and add alternately with the buttermilk to the creamed mixture. Beat egg whites until stiff. Fold egg whites and nuts into the batter. Bake in three small 8-inch layer pans at 350° for 45 minutes. Spread with Caramel Icing.
Mix cake mix as directed on box. Mix coconut and nuts and spread into a greased 9 x 13 pan. Pour mixed cake mix over coconut and nuts. Melt cream cheese and margarine; mix into powdered sugar and pour this over cake. Bake at 350° for 45 minutes.
Melt marshmallows on top of double boiler with milk until dissolved. Beat out lumps with spoon. Cool to room temperature. Whip the Dream Whip or cream. Add cream, drained pineapple and vanilla (if cream was used) to mixture. Crush crackers fine. Place half of them in bottom of medium sized cake pan and pour in pineapple mixture; then top with remaining 1/2 of crushed crackers. Chill 6 to 12 hours (this will give pineapple chance to flavor the mixture).
Mix all ingredients and roll into size of a walnut. Place on cookie sheet and bake at 325° for 25 minutes.
Place 1 cup pecans in bottom of pastry shell; drizzle with 1/4 cup caramel topping. Set aside.
Brown and drain beef; set aside. Cut cheese into cubes and melt in large bowl in microwave, stirring after each minute or two. Drain tomatoes; reserve liquid. Add tomatoes and beef to cheese. Add a little liquid if needed. Serve with tortilla chips.
Boil potatoes in saucepan until almost tender. Meanwhile, combine the remaining ingredients in the blender until smooth and creamy. Place cooked potatoes in baking dish; pour sauce over them and dot with butter. Bake at 375° for 25 minutes.
Mix dry cake mix with 3 eggs (will be dry and crumbly). Add cherry pie filling. Mix well. Grease 9 x 13-inch pan and bake at 350° for 30 to 45 minutes or until done.
Boil chicken in salted water until done. Save broth from chicken. Melt margarine and mix with dressing mix, cream of chicken soup, cream of mushroom soup and chicken broth. Tear up chicken in small pieces. In casserole dish, put a layer of mixture, then a layer of chicken, then a top layer of mixture. Bake at 350° for 45 minutes.
Cook macaroni according to package directions. Drain and cool. Once cooled thoroughly, add all other ingredients. Refrigerate. Salad dressing may dry out and you may want to add a little more just before serving. Makes about 15 servings.
Melt butter in skillet; remove from heat. Add flour and stir until lumps are gone. Cut up cheese. Add cheese and milk to flour and butter mixture in skillet. Stir constantly until cheese melts and a thick sauce is formed. Pour over boiled, drained chunks of potatoes in a casserole dish. Mix thoroughly. Bake in a 350° oven until it bubbles, about 10 or 15 minutes.
Drain asparagus. Roll in crumbs and dip in slightly beaten egg. Roll in crumbs again and fry in deep fat about 5 minutes. No. 2 1/2 can serves 6.
Mix flour, sugar, cornmeal, baking powder and salt together. Add eggs, oil and corn; mix well by hand. Drop by teaspoon into hot oil until golden brown.
Layer fruit in a 9 x 2 x 13-inch casserole. Melt oleo and add curry and sugar, mixing well.	Pour over fruit. Bake 1 1/2 hours at 325°. Refrigerate overnight and heat at 350° to serve.
Mix all ingredients together, except for the onion rings. Grease casserole and fill with mixture. Bake at 350° for 30 minutes. Top with onion rings and bake an additional 5 to 10 minutes.
Heat oven to 300°. Cream butter and sugar until well blended. Add eggs one at a time and beat well after each addition. Add flour alternately with cream, beginning and ending with flour. Continue beating and add almond extract and vanilla. Spray a 10-inch angel food cake pan with Baker's Joy (the baking spray). Spoon in batter. Bake at 300° for 1 1/4 hours or until cake is a light golden brown color on top.
Keep first 4 ingredients chilled. When you are ready to serve, add Doritos, dressing and cheese. Toss and serve.
Preheat oven to 375°. Scald milk. Add Grape-Nuts and set aside. Beat eggs slightly. Add sugar, salt, nutmeg and vanilla and stir. Dot top with butter. Bake 1/2 hour. Test after it bubbles slightly. Tester should be clean after inserted.
Mix dry white sugar and dry Jell-O in a small bowl. Sprinkle sugar and dry Jell-O over raw rhubarb. Sprinkle dry cake mix over the sugar and Jell-O mixture in baking pan. Pour or mix the melted oleo with the water and drizzle over the dry ingredients in your baking pan. Bake at 350° for 50 to 60 minutes. Works best for me in Pyrex, 9 3/4 x 6 x 2-inch. Serve with ice cream or plain cream.
Combine brown sugar, milk, Karo and butter in a saucepan. Cook on medium heat; stirring until sugar dissolves. Remove from heat; add peanut butter, beating until smooth. Makes 1 1/4 cups.
Saute mushrooms in margarine and seasonings. Layer vegetables in casserole dish (round dish). Top with mushroom mixture. Sprinkle with parsley. Bake 45 minutes at 325° for 10 to 15 minutes. (Frozen vegetables may also be used.)
In medium saucepan over medium-low heat, melt butter. Add cream. Cover and simmer 2 minutes. Stir in cheese, pepper and nutmeg. Serve over hot cooked pasta. Makes about 1 cup sauce.
Heat oven to 350°. Mix in order given. Grease and flour layer cake pans. Bake for 45 minutes. Cool and put together with whipped cream.
Cream shortening and sugar thoroughly; add eggs, pumpkin and water and mix. Sift together dry ingredients and add to pumpkin mixture. Stir in nuts and raisins (or dates) and bake in 2 greased loaf pans at 350° for 1 hour.
Fry hamburger with celery and onion until done. Add rest of ingredients. Let simmer for 10 to 15 minutes or longer if needed.
Wash rice, add other ingredients in a baking pan. Bake in 350° oven until done and stir two times.
Place crackers in a large container (loosely). Mix the oil, dressing and dill together. Pour mixture over the crackers. Cover and roll or gently shake the crackers until no oil runs from the sides of the container. Take out and put in a storage container and keep tightly covered.
Mix sugar and oil. Add eggs. Mix in dry ingredients. Add pears and vanilla. Bake at 350° for 1 hour in well-greased and floured pan.
Chop cauliflower; cook and drain. Heat milk, chicken bouillon and Worcestershire sauce. Add cheese as liquid heats. Saute onions in butter. Add flour and stir until thick. Combine liquids and cook until thick. Add cauliflower last and heat to boil.
Cream together margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in almonds, 3/4 cup chopped chocolate and vanilla. Sift together flour, baking powder and salt. Stir into butter mixture. Divide evenly between 3 greased and waxed paper-lined and regreased 8-inch layer cake pans. Bake about 20 minutes in a moderately hot 375° oven or until edges start to pull away from sides. Cool on rack 10 minutes. Turn out; remove waxed paper. Cool cake layers on rack. Whip the cream with honey until stiff. Place one cake layer on serving plate; sprinkle with 1/3 of liqueur. Spread with 1/3 of whipping cream. Cover evenly with 1/2 sour cherries. Place 2nd layer on top; press down slightly. Repeat as for first layer. Top with 3rd layer; press down slightly. Sprinkle with liqueur. Cover with whipped cream. Decorate top and sides with reserved 1/4 cup chocolate and maraschino cherries. Chill well before serving. Makes one 8-inch layer cake.
Brown meats in Dutch oven. Remove and place in colander. Run very hot water through meat to remove fat. Drain.
Squeeze lemon juice (as needed). Mix and frost. (Doubled, this recipe will fit in 9 x 13-inch Pyrex.)
Thaw spinach and drain excess moisture. Set aside. Chop cheese and artichoke hearts in food processor. Add spinach and sauce mix. Blend well. Place in casserole dish. Microwave 8 minutes or until cheese is melted. Serve with tortilla chips and picante sauce.
Mash peaches with potato masher. Combine with pectin, lemon juice and mace in 2-quart deep dish. Cover and cook on High 2 minutes. Stir. Cover and cook 3 to 4 minutes more. Cool 10 minutes. Stir in Equal. Pour into containers. Cover and freeze. Thaw in refrigerator. Store 1 year in freezer or 1 month in refrigerator. Makes 2 cups. (Contains 5 calories per 1 tablespoon.)
Shell nuts and set aside. Place a package of graham crackers in a large Ziploc bag. Roll with dough roller. Add crackers until the whole box has been turned into crumbs. Set aside. Melt marshmallows in hot water. In a large mixing bowl blend marshmallow mixture with graham cracker crumbs. Add other ingredients, mixing well. Line an angel food or Bundt pan with waxed paper. Press cake firmly into pan. Cover with waxed paper. Put in refrigerator for about a week.
Butter the pan; add crushed pineapple with the juice and add pie filling. Sprinkle dry cake mix on top. Cut the oleo into small pieces and layer on top. Add pecans and bake for 30 to 40 minutes at 350°.
Combine water, margarine, sugar and salt in saucepan; bring to boil. Add flour; stir vigorously over low heat until mixture forms a ball. Remove from heat; add eggs, one at a time, beating until smooth after each addition. Spoon dough onto a greased cookie sheet to form a ring 7-inches diameter. Bake at 400° for 40 to 45 minutes or until deep golden brown and crusty. Cool. Cut in half horizontally. Prepare mix as directed for pudding on package except using 1 1/2 cups milk. Stir in vanilla. Cover surface of pudding mixture with waxed paper or transparent wrap; chill. Fold in whipped cream and bananas. Spread mixture over bottom half of ring. Top with other half of ring. Melt caramels with water in pan over low heat, stirring constantly. Cool slightly. Serve with ring. Makes 10 to 12 servings.
Mix all ingredients in a large bowl and pour into 9 x 13-inch casserole dish. Bake at 350° for 25 minutes. While hot, add topping.
Cream together the margarine and sugar. Add eggs and flour; mix well. Add nuts and vanilla. Bake in a 9 x 13 x 2-inch greased and floured pan at 325° for 45 minutes. Sprinkle powdered sugar on top while hot. When slightly cooled, cut into squares.
Heat oven to 350°. Beat Crisco and sugar until fluffy. Beat in egg and vanilla. Add combined oats, flour and salt; mix well. Form 1-inch balls; roll in nuts. Place 2 inches apart on ungreased cookie sheet. Press centers with thumb; fill with preserves. Bake 12 to 15 minutes or until light golden brown. Remove to wire rack; cool completely. Makes about 4 1/2 dozen cookies.
With fork, mix beef, pepper and onion salt. Brown mixture in skillet in 2 tablespoons salad oil on medium heat. Drain fat and set aside. Peel eggplant and slice into 8 slices, 3/4-inch thick. Drain on paper towels. Combine flour, pepper and salt. Coat eggplant in flour mixture. Brown in 1/4 cup salad oil. Alternate 1/2 of eggplant and 1/2 ground beef mixture in 9 x 12-inch dish. Cover with 1/2 can tomato sauce and 1/2 cup grated cheese. Sprinkle with oregano. Put rest of eggplant and ground beef in casserole. Cover with rest of tomato sauce and cheese. Garnish with snipped parsley. Bake at 350° for 30 minutes.
Place each piece of chicken between 2 sheets of waxed paper; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Set aside.
Mix ingredients together. Roll into meat ball size balls. Bake at 350° until brown.
Mix all ingredients well. Make into balls the size of a walnut. Bake at 350° for 20 minutes. Roll in powdered sugar.
Fry bacon. Add to eggs balance of ingredients; mix. Add to bacon and fat. Cook over low heat, stirring only occasionally, until of a custard consistency.
Cream sugar, shortening and eggs together. Add remaining ingredients. Mix well. Don't overbeat. Put into greased and floured pan. Bake at 350° until done, about 30 minutes.
Clean peppers. Cook peppers in boiling water for 5 minutes. Cook beef and onion in skillet until light brown; drain. Stir in rice, salt, garlic salt and 1 cup tomato sauce. Heat through. Stuff each pepper with beef mixture; stand upright in ungreased baking dish (8 x 8 x 2-inch). Pour remaining sauce over peppers. Cover and bake at 350° for 45 minutes. Uncover and bake 15 minutes longer. Sprinkle with cheese.
Stir all together and chill. Serve with tortillas. Great with all Mexican foods.
Boil sugar and syrup together two to three minutes. Beat eggs not too stiff. Pour in slowly the hot syrup. Add the butter, vanilla and the pecan meats, broken rather coarsely. Turn into a raw pie shell and bake in a moderate oven about 45 minutes.
In a large bowl, crush Doritos. Shred lettuce. Mix in bowl. Add chopped tomato and cheese. Add Catalina salad dressing to taste. Chill for 2 hours.
Put powdered sugar, peanut butter, oleo and milk in microwave bowl. Cook on High for 1 minute. Remove. Add vanilla and beat until smooth. Put in 8-inch square pan and refrigerate.
Grate potatoes in baking dish. Melt butter and Cheddar cheese in saucepan. Then add sour cream and chopped onion. Put in potatoes; dot with butter, paprika and extra cheese. Bake at 350° for 30 minutes.
Slice a bagel down the middle (save the other half bagel for a duplicate recipe or whatever). Rinse strawberries and slice just enough to make 1 cup. Place 1/2 bagel in small bowl or dish. Top bagel with fresh sliced strawberries. Top with yogurt. Enjoy, but use knife and fork since bagel is usually hard.
Toss chicken with celery, grapes and cashews. Combine mayonnaise, lemon juice, salt and pepper. Fold into chicken mixture. Cover and refrigerate until chilled. Garnish with parsley and additional cashews. Toasted almonds may be used in place of cashews.
Place cabbage in a greased baking dish. Brown beef and onion. Stir in rice and place mixture on cabbage. Season. Combine soup and water; pour into dish. Cover with foil. Bake at 350° for 1 1/2 to 2 hours.
Mix sugar, salt and eggs. Add butter, vanilla, lemon and anise; mix well. Add flour, baking powder and mix so you can handle it. Will be soft. Make a circle and join. Looks like a Q. Bake in 400° oven for 10 or 15 minutes. Watch not to brown. Can also be rolled and cut with a glass. May make glazed frosting.
Melt butter in a medium-size saucepan. Add brown sugar, salt and syrup. Bring to a boil and cook, stirring, until sugar dissolves. Gradually add cream, stirring constantly. Bring to a second boil. Remove from heat. Cool. Stir in pecans. Serve over ice cream.
In a mixing bowl, combine the first 4 ingredients. In a sauce pan, combine water, oil, butter and cocoa. Bring to a boil over medium heat. Pour over dry ingredients. Mix well. Add eggs, buttermilk, vanilla and baking soda. Mix well. Pour into greased and floured 15 x 10 x 1 inch baking pan. Bake at 375° for 15-20 minutes or until a toothpick inserted in center comes out clean.
Mix altogether and add 1 egg and 1 cup chopped apples. The red apples are the best for this.
In a small bowl, mix cream cheese, mustard and mayonnaise. Fold in ham. Form into a ball and chill. Before serving, you can add roasted pecans on it. Serve with crackers.
Pierce half-frozen roast with fork repeatedly. Rub real good with garlic salt and flour. Brown roast in Dutch oven with onion. After brown, put enough water to cover roast in Dutch oven. Add sliced carrots and celery; simmer slow for about 1 hour. Add potatoes and simmer 1/2 hour. Thicken gravy with flour. Enjoy.
Mix sugar, flour, cornstarch and salt; stir in a little of milk to moisten. Add yolks; stir gradually into hot milk. Boil 1 minute. Add butter and vanilla; cool.
Mix all ingredients (except chicken) together in bowl. Dip chicken in mixture and place in baking pan. Pour remainder of mixture on top of chicken parts. Bake at 350° for approximately 1 hour, covering with foil for first half hour. Serve with rice. (Do not salt chicken.)
Mix together fruits and pecans. Mix 1/2 box instant pudding with 1/2 cup pineapple juice. Pour over fruit mixture. Will keep in refrigerator for 2 or 3 days.
Crumble Oreos and put all except a few in bottom of 9 x 13-inch pan. Press down to form a crust. Mix pudding and 3 cups milk together; blend with mixer. Add cream cheese; blend. Add powdered sugar and beat until smooth. Add Cool Whip; put pudding mixture over Oreos. Sprinkle remaining Oreos on top; refrigerate.