HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour and baking powder together. Add sugar, salt, dry mustard and Cheddar cheese. Toss with fork. Pour in beer. Mix together with fork until all dry ingredients are moist. Spray loaf pan with Pam. Put mix into pan and spread evenly into corners. Top with 1/2 cup grated Cheddar cheese. Sprinkle with toasted sesame seed. Bake at 350° for 45 to 50 minutes.
Cream the sugars and shortening. Add eggs, one at a time. Sift together the flour, soda and salt and add to mixture. Mix well. Add vanilla and chopped nuts. Make into rolls. Cover with wax paper. Refrigerate. Slice and bake when needed. Bake at 350° for 8 to 10 minutes.
Combine sugar, milk, syrup and salt. Cook over medium-high heat until dissolved. Cook to 234° or soft ball stage. Remove from heat. Add butter and cool 10 to 15 minutes without stirring at all. Add vanilla. Beat until glossiness goes and turns dull. Add candy. Put in pan quickly.
Combine pineapple juice and marshmallows. Place over low heat; add gelatin and stir until all are dissolved. Remove from heat and cool slightly. Add cottage cheese, pineapple and pecans; fold in whipped cream. Put in dish and chill.
Boil chicken. Let cool. Cook macaroni, onion and pepper in broth until tender. Cut up chicken. Leave macaroni in broth and add chicken. Stir in soup. Grease casserole dish. Layer chicken and macaroni mixture, then cheese. Repeat layers, ending with chicken. Bake 45 minutes at 350°.
Mix thoroughly shortening, sugar, jello, egg and vanilla. Blend in dry ingredients. Roll dough into 3/4-inch balls. Place 3 inches apart on ungreased baking sheet. Flatten each with glass bottom dipped in sugar. Bake at 400° for 6 to 8 minutes. Makes 4 dozen cookies.
Boil sugar and 2 c. water together to mix thoroughly. Dissolve jello in 4 c. hot water. Add to sugar mixture. Add juices and extract. Serve over crushed ice. Yield: 50 servings.
In a medium bowl combine spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions. Cover; chill. Serve with fresh vegetables, crackers or chips. Garnish as desired. Makes about 3 cups.
Mix the first 4 ingredients together well. Slice bread thin. Smear mixture over bread slices. Top as desired with pepperoni, Mozzarella cheese, sausage, ham, etc. Bake 10 minutes at 350° or until crisp.
Fry bacon. Pour off about half of drippings. Allow to cool. Add sugar, cornstarch, salt and pepper to bacon grease. Add vinegar and bring to a rolling boil until it crystallizes. Mix potatoes and chopped onion. Pour hot mixture over onion and potatoes. This will cook the onions on top while you pour it on. Add pimento or parsley flakes for decoration, if desired.
Stack beef steaks; cut into 1 x 3-inch strips. In medium bowl, combine beef, jalapeno pepper and oil; toss to coat.
Preheat oven to 350°. Boil macaroni in water. Drain and place in casserole. Add sharp Cheddar cheese, cubed, salt and pepper. Mix in ham, cut in chunks. Cover with milk. Sprinkle crumbled saltine crackers over top. Dot with butter. Bake 40 minutes. Makes six to eight servings.
Stir together dressing, dill and pepper. Add tuna, onions and carrots; mix thoroughly.
Cream butter,	sugar and eggs (one at a time), beating well after each egg. Add extract and flour (sifted with baking powder). Last, add nuts and raisins to which some of the flour has been sifted on top and coated the fruit. Bake at 275° for 2 1/2 hours.
Spray loaf pan with Pam or grease with margarine. Combine all ingredients and pour into loaf pan. Cover with aluminum foil. Bake at 350° for 1 hour. (You may wish to remove foil last 15 minutes of baking so that the salmon loaf browns lightly.)
Cream the cream cheese and sugar well. Add vanilla and eggs. Put one vanilla wafer in the bottom of cupcake papers and fill 3/4 full of the cream cheese mixture. Cook at 325° for 30 minutes. Let cool and top with your favorite pie filling. Keep refrigerated until ready to serve.
Bias slice carrots 1/2-inch thick. Boil carrots in salt water, covered, for 10 to 12 minutes. In small pan, add sugar, ginger, cornstarch and 1/4 teaspoon salt. Add orange juice and cook, stirring constantly, until thick. Boil 1 minute. Remove from heat. Stir in butter. Pour over hot carrots. Toss to coat. Makes 6 servings.
Blend cake mix with melted butter. Reserve 1 c. for topping. Add egg to remainder of mix. Blend well. Press in 9x13 pan.
Spread the rhubarb in a 9 x 9-inch baking dish. Sprinkle the sugar over the rhubarb, then the Jell-O, followed by the dry cake mix. Combine the cold water and lemon flavoring and carefully spoon over the cake mix layer. Melt the butter or margarine and drizzle over all. Bake for 1 hour at 350°. Serve warm or cold with whipped topping or ice cream.
Combine all ingredients in saucepan and cook very slowly until thick. Pour into sterilized jars and seal while hot.
Cut chicken into bite size pieces; set aside. Combine cheese and pepper in a plastic bag; close bag securely and shake to mix. Add chicken to cheese mixture. Close bag securely; shake well to coat chicken. Place butter in an 8-inch square baking dish; microwave at High for 55 seconds, or until melted. Remove chicken from plastic bag; place in baking dish. Cover with wax paper; microwave at Medium-high (70% power) for 6 to 7 1/2 minutes, stirring after 3 minutes. Set aside.
Cook broccoli until just tender. Drain and place in greased casserole. Make a sauce of the butter, flour, milk, cheese, salt and pepper. Sprinkle broccoli with almonds, then pour on cheese sauce. Sprinkle top with crumbs and bacon. Place in 350° oven for 20 minutes or until bubbling and browned on top.
Place onion soup mix in bottom of the roaster. On top of this, put the roast and pour in the mushroom soup and water. Cook on top of stove to a good steam, then lower heat and cook slow for 2 hours. Then remove top and add potatoes and carrots; simmer 30 minutes longer. Serve with rice and a green salad, to complete meal.
Scald milk with liquid from oysters. Melt butter in the hot milk. Add oysters. Remove green stomach, if desired. Crumble the crackers into the hot milk mixture, remembering to keep consistency juicy rather than dry. Pepper to taste. Let stand a while before filling bird cavity. Will make enough to fill bird and casserole.
Fry bacon until crisp, drain and put aside. In the same skillet, cook onion in 1/4 cup of the bacon grease. When onion is tender, blend in flour, sugar and salt. Add water and vinegar. Cook and stir until thickened. Pour hot mixture over leaf lettuce or Swiss chard. Garnish with the crumbled bacon slices. Serve immediately.
Melt butter in pan. Stir in cheese and seasonings, then add other ingredients. Bake 20 minutes at 325°. Cool and serve.
Cook until it boils. Let stand until it cools. Put powdered sugar in until thick enough to spread.
Grease and flour two 9-inch layer pans. Preheat oven to 350°. Combine flour and sugar in large bowl. Add shortening and 2/3 of the milk. Beat 2 minutes at medium speed with mixer. Add remaining milk and eggs. Beat 2 minutes longer. Add vanilla. Beat 1 minute. Pour into prepared pans. Bake at 350° for 30 minutes or until centers spring back when pressed lightly with fingertips. Cool in pans on wire rack 10 minutes. Remove from pans. Cool completely. Frost with Caramel Frosting.
Slice pickles thin. Let these remain in this liquid. Add 8 garlic buds to pickles. Bring to a boil, stirring constantly. Pack in jars; cover and let stand a week or 10 days. It's the sugar that makes the pickles crisp, so don't scrimp on the sugar.
Put cream into a large bowl and add the sifted sugar gradually. Stir the mixture smooth. Use more sugar if it is necessary to have a thicker paste. Add flavoring. Put into icebox to chill. When making into mints, melt in a double boiler and add a few drops of cake coloring. Drop by teaspoons on waxed paper.
Mix in double boiler and cook, then beat 7 minutes. Pour over cold sliced strawberries. Bake for 15 minutes at 350°.
Dissolve yeast in water. Add sugar, salt and 1/2 of the flour. Beat two minutes. Add egg, oil and rest of the flour. Mix until smooth. Put a little oil on the top of the dough. Cover bowl and refrigerate for two hours.
In large saucepan, heat 2 tablespoons oil. Add mushrooms and saute until golden. Remove and set aside. Add remaining 2 tablespoons oil and heat until hot. Add 1/2 of the beef cubes. Brown well on all sides. Remove and set aside. Add onion and remaining beef cubes. Saute until meat is brown and onions are golden. Return all meat to pot. Add broth, tomatoes, salt, oregano, garlic and bay leaf. Bring to a boil. Reduce heat and simmer covered until meat is almost tender, about 1 1/2 hours. Add carrots and simmer covered for 7 minutes. Mix cornstarch and water. Stir into soup along with rice and mushrooms. Cook and stir until soup is slightly thickened and mushrooms and rice are heated, about 20 minutes. Stir in wine. Heat 2 minutes longer.
Melt margarine. Mix sugar and flour. Then add the melted margarine. Add beaten eggs, buttermilk and vanilla. Pour into unbaked pie crust and bake at 350° for 45 to 55 minutes.
Coat pork chops with paprika. In a large skillet over medium heat, brown pork chops in oil. Place chops in slow cooker. Combine orange juice, brown sugar and cinnamon. Pour over chops. Cover and turn heat control to low. Cook 6 to 8 hours or until done.
Cream together butter and 1 cup of sugar. Add eggs; beat well. Mix in flour and baking powder. Add vanilla and milk. Mash 1/2 cup fruit, then add along with other 2 cups of fruit. Stir well. Sprinkle 1 tablespoon sugar on top of filled muffins. Bake in large 12-muffin pan for 35 minutes at 375°.
Dissolve jello in boiling water. Jell in freezer quickly. Whip can of milk and add to jello. Add vanilla while whipping; set aside. Whip sugar and cream cheese together. Whip with other mixture and put in graham cracker crust.
About 2 hours before serving: Slice tomatoes and arrange in serving dish in overlapping slices. In a small bowl, combine remaining ingredients and sprinkle over tomatoes. Cover and refrigerate until serving time. If desired, garnish with parsley.
Combine orange juice, honey, mustard, Tabasco sauce and nutmeg; set aside. Rub roast with cooking oil, salt, pepper and garlic powder. Insert rotisserie rod lengthwise through center of thermometer at an angle so tip is in center of roast but not touching rod. Place roast on rotisserie of grill preheated to 325°. Cook until juices form and rotate on roast, then brush glaze on roast with pastry brush every 10 minutes. Cook for 2 to 2 1/2 hours or until meat thermometer registers 170°. Makes 8 to 10 servings.
Melt chocolate bits and butter in double boiler; add egg and cool. Fold in marshmallows and nuts. Form into a roll; freeze. Slice.
Boil spinach in water with chicken stock and potatoes until potatoes are soft. Puree and return to saucepan. Add cream and seasonings. Saute onions until clear. Add to soup.
Let chestnuts stand in soy sauce about 30 minutes (large chestnuts may be cut in half or thirds to make 18 chestnuts). Roll each in sugar, then wrap with strip of bacon. Secure with wooden pick. Place in shallow baking pan or broiler pan. Bake at 400° about 20 minutes or broil 4 to 5-inches from heat about 8 minutes or until bacon is crisp. Drain on paper towels. Serve hot. Makes 18.
Mix together mustard, soy sauce, honey and vinegar; set aside. In a 9 x 13-inch pan, mix together garlic and oil. Place chicken in pan, skin side down (skin optional). Make sure chicken is covered by oil and garlic on both sides.
Soak beans for several hours or overnight. Wash and place in 3-quart pot. Add vegetables and all remaining ingredients. Add enough water to cover beans well. Bring to boil and cook slowly until beans are completely soft and mashable. Add more boiling water, if needed.
Combine all ingredients. Bake in greased casserole at 400° for 45 minutes. This may be baked in a large ring mold and filled with beef stew, chili or chicken a la king.
Cook ribs with onions for about 45 minutes at 400°; drain. Heat remaining ingredients, then add heated ingredients to ribs. Cook another 45 minutes, basting with sauce. Serves 6 to 8.
Combine chocolate, sugar and milk in a saucepan and bring to a rolling boil for 3 minutes. Test in cold water to see if it forms a soft ball, if not boil 3 minutes more. Take from stove and add butter, vanilla, salt, oats and peanut butter. Stir and drop by heaping spoonful on wax paper.
Mix all wet ingredients first. Then add Jiffy muffin mix. Blend well. Pour into a 9 x 13-inch pan. Bake at 350° for 45 minutes to 1 hour or until a toothpick comes out cleanly.
Saute bacon until almost done, then add onion and green pepper. Cook until veggies are done. Add garlic, paprika and thyme. Cook 2 minutes. Pull from fire and stir in butter. Cool and serve as topping.
Put everything in a large skillet. Bring to a boil and then simmer 20 minutes covered. Take cover off for a few minutes if too much juice.
Cream butter and sugar. Add milk and dry ingredients that have been sifted together and mix well. Add stiffly beaten egg whites and mix. Bake in 9-inch cake pans, making 6 to 8 real thin layers. Bake at 350°.
Mix the first 6 ingredients; shape into 1 1/2-inch balls. Brown in heavy skillet. Remove to casserole dish. Take the tomato soup and add to drippings in skillet. Add enough water to make a thin gravy; pour over meat balls. Bake at 350° for about 45 minutes, uncovered.
Cream the butter. Add sugar, egg and vanilla. Sift dry ingredients together. Add to creamed mixture. Fold in corn flakes, oats, coconut and nuts. Roll in small balls and place about 2-inches apart on greased cookie sheet. Bake at 350° for 5 to 10 minutes.
Mix egg, salt and milk. Add flour until it is thick enough to drop. These are good in soups. Use a teaspoon, but heat it up in hot soup. Use the front-third of the spoon and your dumplings will be small, but firm.
Cook chicken broth and broccoli until tender. Add mushroom soup and cheese until the cheese is melted. Serve over baked potatoes. Divide in half for small family or great frozen.
Heat the above ingredients together (don't boil). Pour into freezer container. Layer with ice and ice cream salt until freezer is full.
Cream peanut butter and cream cheese. Add sugar and Cool Whip. Put in baked pie crust. Let chill to set.
Combine all but meat in a bowl and stir. Add the meat; turn it until it is coated with the marinade. Let it marinate 1 or more hours. (It needs no more than an hour.) Sear quickly on a barbecue. Serve hot with rice, cucumbers in vinegar and a green salad.
Core and seed peppers. Boil in salted water for 5 minutes. Drain. Stir in rice that has been cooked just enough to thaw. Brown meat and onions. Drain. Add soup, 1/2 cup water, celery and seasonings to rice. Spoon into peppers. Place into baking dish. Bake at 350° for 25 minutes. Top with cheese and bake 5 more minutes.
Melt butter, peanut butter and chocolate chips in the microwave (about 3 minutes). Pour mixture over Crispix cereal in bowl and toss. Let cool a few minutes.
Grease and flour well a 2-piece ring pan. Mix all ingredients; stir in apples and walnuts last. Dough will be stiff. Bake at 325° for about 1 hour 15 minutes. Cool before removing from pan. Check for doneness with a broom straw or toothpick.
Cook spaghetti. Rinse in cool water and drain. Melt butter; add flour, salt and pepper. Stir until mixed well in frying pan. Add sherry, milk, bouillon cubes and 1/3 cheese. Cook until slightly thickened. Add chicken and mushrooms to the sauce along with the spaghetti noodles. Pour in 9 x 13-inch pan. Top with 1/3 cup cheese. Bake 20 minutes at 375° or until bubbly and serve.
Salt and pepper cabbage in a large, covered dish. Boil cabbage for 2 minutes; drain. Add vinegar, sugar, oil and celery seed. Let stand 24 hours. The longer it stands, the better it tastes.
Bring margarine, evaporated milk and cocoa to a boil. Simmer 1 to 2 minutes. Add sugar and vanilla. Cook over low heat to smooth consistency. Serve over ice cream.
Bake cornbread as directed on package; cool. Combine crumbled cornbread with ingredients. Mix well; chill. Better on second day.
Mix all ingredients, except tomatoes. Refrigerate 24 hours. Add tomatoes just before serving. Keeps fresh in refrigerator for two weeks, but won't last that long when served.
Bake at 350° for 1 1/2 hours. Mix all ingredients together and pour over chicken pieces. Bake.
Cook sausage until brown. Drain. Add tomato soup, tomato paste, brown sugar, mustard, celery and onion. Cook 15 minutes. Add and drain all cans of green beans, butter beans and wax beans. Add pork and beans, kidney beans and hot chili beans. Mix all together and bake 1 hour at 350° with bacon strips on top.
Mix and bake cake according to directions on box. Cook in a 9 x 13-inch pan. Remove cake from pan and let cool. Poke holes in cake. Mix 1/2 can creme of coconut, condensed milk and half the Cool Whip. Pour this mixture into holes. Mix 1/2 can creme of coconut with remaining half of Cool Whip. Spread on cake and sprinkle with coconut. This cake can be frozen. The longer it stays frozen, the better it is.
Heat oven to 375°. In a large bowl beat Crisco, brown sugar, milk and vanilla until well blended. Add egg and beat well.
Cook rotini according to package directions; drain. Rinse with cold water and drain again. Combine pasta with next 7 ingredients in large bowl. Set aside.
Preheat oven to 350°. Cut each individual biscuit into 4 pieces. Roll into a ball. Mix sugar and cinnamon. Roll balls in sugar and cinnamon. Put balls into tube cake pan. Mix melted butter and leftover sugar and cinnamon, then pour over balls. Bake at 350° for 45 minutes or until golden brown. Let cool for about 5 minutes and then turn out on a dish or it will stick.
Cut meat into small pieces. Dredge with flour, salt and pepper. Brown in melted fat. Cut large onion and brown with meat. Place meat and onions in kettle and simmer 2 to 3 hours. Half hour before serving meat and vegetables, cook rigatoni and serve in a platter around the stew.
Blend all ingredients except parsley. Mix well. Shape into a roll. Roll tuna in parsley and wrap in plastic wrap (may be frozen). If frozen, remove one hour before serving. Serve with your favorite crackers.
Boil, cool and debone chicken. Crush chips. Put in bottom of casserole dish. Place deboned chicken over chips. Mix together remaining ingredients. Pour over chicken. Top with grated cheese. Bake 40 minutes at 350°.
Keep cheese at room temperature. Mix all ingredients together, except nuts and parsley. Form in ball and sprinkle with nuts and parsley.
Mix together all ingredients. Chill. Makes 2 gallons. (Best if served slushy.)
Leave 1 cup pecans separate. Mix all ingredients thoroughly; chill well. Form in ball and roll in cup of pecans.
Preheat oven to 350°. Grease a 9-inch square pan. Combine first five ingredients. Add milk and shortening. Mix well. Stir in pecans. Pour into pan. Sprinkle with mixture of brown sugar and cocoa. Pour 3/4 cup of hot water over the top. Bake for 45 minutes. Invert onto serving plate. Cut into squares. Spoon hot fudge over top and serve with whipped cream.
Combine first 6 ingredients and cover with water. Bring to a boil. Cook until tender; drain. Add white sauce. Mix in creamed corn. Simmer until thick. Add more milk if it is too thick. Serve with bacon and cheese.
In large bowl, mix the Cool Whip, confectioners sugar, melted butter and egg yolks. In a different bowl, tear up angel food cake in small pieces. Pour Cool Whip mixture over cake and sprinkle crushed Butterfinger candy bars over the mixture. Layer cake, Cool Whip mixture and Butterfinger candy bars until gone. Refrigerate. Better if made night before.
Cream together brown sugar, white sugar and shortening. Add eggs and flavoring. Sift flour and soda; add to mixture. Mix in potato chips and nut meats. Drop by teaspoonfuls on oiled cookie sheet. Bake 10 to 15 minutes in a 350° oven.
Preheat oven to 400°. Grease muffin cups. Mix together all ingredients. Fill muffin cups 1/2 full. Bake 15 to 20 minutes until golden brown.
Preheat oven to 350°. Generously grease a 9 x 13-inch baking pan with margarine. Arrange peach slices in bottom of pan until evenly covered. Sprinkle with brown sugar. In a medium bowl, prepare cake batter according to package directions. Spoon over peaches, covering peaches well. Bake for 55 to 65 minutes. The top should spring up when lightly touched in the middle. Remove from oven and serve warm with whipped cream.
Dump undrained pineapple in greased 9 x 13 cake pan. Dump in pie filling and spread. Dump in cake mix. Spread evenly. Sprinkle pecans over cake mix. Put butter over top. Bake at 350° for 48 to 53 minutes. Serve warm or cooled. Serves 12 to 15.
Bake chicken breasts with 1/2 slice bacon for 25 minutes or until done.
Preheat oven to 450°. In small bowl, mix bread crumbs, cheese, lemon juice and melted butter. (Mixture will be pasty.) Set aside. Coat a baking sheet with nonstick spray and add the fillets. Blot the tops with paper towel, then spread with mayonnaise. Take the crumb mixture and spread it evenly across the tops of the mayonnaise coated fillets. Bake for 15 to 18 minutes.
Cut meat in strips. In a bowl stir together cornstarch, soy sauce, sherry and water. Add meat to coat. Add 1 1/2 teaspoon oil and let marinate 15 minutes.
Grease 9 x 9 x 2-inch baking pan. Blend 1/4 cup of margarine and brown sugar; spread in prepared pan. Sift flour, baking powder and salt together. Stir lemon juice into mashed bananas. Blend together the other 1/2 cup of margarine and sugar; add eggs, 1 at a time, blending until smooth. Stir in sifted flour mixture alternately with banana-lemon mixture, mixing until smooth after each addition.
Cook spaghetti according to directions. Stir in butter, cheese and eggs and form into crust in buttered pie pan. Brown meat and add sauce. Put in spaghetti crust. Bake, uncovered, at 350° for 20 minutes. Sprinkle Mozzarella cheese on top. Bake for 5 minutes more or until cheese melts.
Prepare Rice-A-Roni as package directs to the point of adding the water. After adding water, add onion, peppers, salsa, bouillon and garlic powder. Mix well. Cook as package directs. Meanwhile, brown 1 pound ground beef; season to taste with salt, pepper and garlic powder. Drain. Add 1 can red beans (drained) and 1 can whole kernel corn (drained). Stir to mix and simmer 5 minutes. When rice is done, mix meat mixture and rice together. Break tortilla chips in bite-sized pieces to make 2 cups. Gently fold in rice mixture. Sprinkle top of casserole with one cup shredded Cheddar cheese. Place in oven for 10 to 15 minutes or until cheese is melted. Serve hot.
Cook and drain macaroni. Add cubed cheese, pepperoni, drained and sliced olives, celery and onions. Mix with Italian dressing and refrigerate.
Mix eggs, sugar and spices and add butter. Blend in sweet potatoes. Pour into unbaked pie shell. Bake at 375° about 50 minutes. Top with whipped cream when cool and serve.
Melt butter in baking dish. Mix together milk, flour and sugar. Pour into baking dish with butter and swirl to mix. Add peaches with juice. Stir well. Bake at 350° for 30 to 35 minutes.
Combine crushed pretzels, 1 tablespoon sugar and melted margarine. Press into 13 x 9 x 2-inch glass baking dish. Bake at 350° for 10 minutes and allow to cool.
Beat eggs thoroughly. Add other ingredients, except coconut and vanilla. Beat until well blended. Stir in coconut and vanilla. Pour into an ungreased pie plate. Bake at 350° for about 40 minutes. Cool.
Sprinkle paprika generously on both sides of the brisket. Brown for 30 minutes on each side at 450°. Lower heat to 350° and add salt, pepper and onion. Combine remaining ingredients and pour over meat. Cover and bake 2 hours.
Combine all ingredients, mixing well. Pour mixer into freezer can of a 1-gallon freezer. Freeze according to manufacturer's instructions. Turn churn off. Cover with thick towel and let set 1 hour. Yield: 2 1/2 quarts.
Put all ingredients in quart jar and shake vigorously. Store in refrigerator and shake well before serving.
Brown ground meat with onion soup mix and salt and pepper to taste. Add taco mix and follow package directions. Make large green salad and add cheese and crushed chips. Add salad dressing to taste. Top with meat mixture. Toss well. Serve with sour cream and salsa as desired.