HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil sugar, cocoa, milk and butter together for 1 to 5 minutes. Remove from heat. Add vanilla and peanut butter. Stir until dissolved. Add oats and spoon onto cookie sheets quickly.
Boil potatoes cubes until soft. In a large pot, heat butter and saute onions until soft. Add milk and flour, heat a few minutes. Mix in potatoes, ham and peas. Lower heat. Add salt and pepper to taste.
Dissolve jello in hot water. Cool; not in the refrigerator. Combine jello with strawberries, pineapple and bananas. Pour half of mixture in mold to set. After it has set, spread with a little more than 1 pint of sour cream. Pour in rest of mixture and jell.
Mix Cool Whip, pie filling and pineapple. (Fold fruit gently into Cool Whip.) Sprinkle with chopped nuts.
Combine first 4 ingredients; press into a buttered round cake pan. Bake at 400° for 6 minutes; cool. Combine eggs, 1/2 cup sugar, sour cream and vanilla in container of electric blender. Blend for 15 seconds. Gradually add cream cheese; continue blending. Add 2 tablespoons butter, blending until well mixed. Drain oranges, reserving 1/2 cup liquid (set aside). Combine oranges and Cointreau; let set 30 minutes.
Mix all ingredients. Bake in a pie shell at 325° for 50 minutes.
Cream shortening and sugar. Add egg; mix well. Add sour milk; mix in sifted flour and soda. Add vanilla. Fold in rhubarb. Before baking, add topping. Bake in greased 9 x 13-inch pan at 350° for 30 to 35 minutes.
Put olive oil in saucepan; slice linquisa in thin slices and fry on medium heat until done (make sure linquisa is cooked good). Add tomato paste with equal parts of water, gradually. Then add garlic powder and stir. Remain on medium heat and occasionally stir. Pour over spaghetti.
Mix all ingredients together. Bring to a boil and boil 3 minutes. May use at once or pour over meat loaf, ribs, chicken or etc., and bake.
Mix dry ingredients; stir in buttermilk, eggs and oil. Add other ingredients. Bake in greased skillet at 350° for 25 to 30 minutes. Serve hot or cold.
Cut in fruit. Soften cream cheese, add sour cream and other ingredients. Mold in a ball and roll in crushed walnuts. More fruit you put in prettier it is. Nice for Christmas. Makes two cheese balls (1/2 of recipe for one). Roll balls in waxed paper. Better made the day before.
Fry crumbled sausage. Melt cheese. Combine all ingredients and heat.
Set oven at 350°. While warming, melt oleo in 9 x 13-inch Pyrex dish in oven. Beat eggs, milk, salt and tarragon. Add cream cheese, cut in small pieces. Bake 20 minutes. Stir gently and bake 10 more minutes. Garnish with parsley.
Cook pasta according to package directions. Combine remaining ingredients in large bowl. Add pasta; mix well. Serve at room temperature or chilled. Makes about 6 servings.
Grate potatoes and onion. Strain over bowl to save juices, squeezing vegetables to press out all excess liquid. Place the juice in a small saucepan; cook over medium heat until thick, stirring constantly. Combine this with grated vegetables, egg, salt and pepper. Heat enough Wesson oil to cover bottom of large skillet. Add potato mixture by large spoonfuls, then flatten a bit. Fry over medium heat until golden brown, about 6 minutes. Turn just once and cook about 4 minutes to brown other side but keep puffy. Add more oil as needed. Drain on paper towels. Serve piping hot with applesauce or pot roast. Makes 10 to 12 potato pancakes.
Melt butter in saucepan. Stir in flour and salt. Add milk slowly, stirring constantly, until sauce boils and thickens. Add potatoes and heat, stirring occasionally, until the sauce boils again. Turn potatoes and sauce into a greased shallow casserole. Top with lumps of oleo. Bake in a 350° oven until potatoes are tender and brown.
Sift first five ingredients into mixing bowl. Add cornmeal. Combine eggs, milk and shortening. Add to dry ingredients, mixing well. Bake in a greased 8 x 8 x 2-inch pan in hot oven (425°) for 40 minutes. Best served warm.
Cut shortening into dry ingredients. Add milk, stirring gently with a fork. Knead 10 times gently. Roll 1/2 inch thick. Cut. Bake for 8 to 10 minutes at 450°.
Brown hamburger meat; drain fat. Add taco seasoning mix (follow directions on package). Add chili beans and heat. Put mixture in the bottom of a glass pan or large heatproof bowl. Add cut up or shredded lettuce, cut up tomatoes, red onion and avocados, if possible. Put shredded cheese over top. According to your preference, put Fritos on the bottom of your plate or bowl or on top of casserole. Add sour cream to your preference. Top off with green taco sauce, hot sauce or salsa.
Mix all ingredients and pour into a 9 x 13-inch cake pan. Sprinkle dry cake mix over liquid, then nuts. Slowly add melted oleo over top. Bake at 350° for 1 hour and 15 minutes.
Dissolve yeast in warm water. Add oil, sugar, salt and egg. Mix. Stir in flour; don't knead. Cover and let rise. Put on floured board; roll out with rolling pin. Cut with cutter. Put into greased pan and let rise. Bake in a 400° oven for 10 to 15 minutes. Brush with butter.
Using a mixer, blend all ingredients. Add nuts last. Bake at 325° to 350° about 45 minutes.
Chop dates and raisins. Boil in the hot water and strain (save the water). Cream the shortening, sugar and vanilla. Add eggs, one at a time, and beat well. Sift together the flour, soda, salt and cocoa. Add dry ingredients to creamed mixture and alternate with water. Beat well after each addition. Add dates/raisins/chocolate chips.
Remove chicken skin. Pound breast between two sheets of plastic wrap to about 1/4-inch thickness. Cut into 1 1/4-inch square pieces.
Mix sugar, cinnamon and 1 1/2 cups walnuts. Place sliced apples in bottom of greased 11 x 8-inch pan. Sprinkle with cinnamon mixture. Sift dry ingredients. Combine egg, milk and margarine and add dry ingredients all at once. Mix until smooth. Pour over apples and sprinkle with remaining walnuts. Bake for 50 minutes at 325°. Cut into squares and serve with whipped cream to which cinnamon has been added.
Mix all ingredients. Freeze in a 9 x 13 x 2-inch pan. Take out of freezer 30 minutes before serving.
Combine in saucepan. Bring to boil. Roast ribs in 450° oven 30 minutes. Drain fat. Reduce to 325°. Baste with sauce until done.
Sift flour and sugar together and put in large bowl. Melt oleo, cocoa and water in saucepan. Bring to a rapid boil; pour over sugar mixture.
Mix all but last two ingredients together thoroughly. Put into loaf pan. Cover with bacon if you like that flavor. Pour tomato sauce over all. Bake 1 hour at 350°. Serves 6.
In blender, mix zucchini, oil and eggs. Sift together flour, sugar, cinnamon and salt. Stir into zucchini mix. Add nuts and vanilla. Bake in 325° oven for 1 hour.
Combine the graham cracker crumbs with the melted butter. Mix thoroughly and press into the bottom of a 13 x 9-inch pan. Mix together the confectioners sugar, eggs, softened butter and vanilla. Beat this for 5 minutes with electric mixer on medium speed. This is the most important step. Spread this over the crumbs, then spread the drained pineapple. Cut bananas into thirds, then fourths. Arrange bananas on top of pineapple. Cover with whipped topping. Refrigerate 24 hours. Before serving, add nuts and cherries if desired.
Mix together by hand for 2 minutes enough batter for a 3-layer cake or 1 (13 x 9). Bake at 350° for 30 minutes or until done.
In a large bowl, combine honeydew, watermelon, cantaloupe and lemonade. Refrigerate 1 to 2 hours to blend flavors. Just before serving, add carbonated beverage, stirring gently. Makes 8 (3/4-cup) servings.
Preheat oven to 350°. Grease a 5 x 9-inch loaf pan.
Peel and half sliced sweet potatoes. Arrange in shallow baking dish. Combine other ingredients and drizzle over top. Cover top with foil. Bake 20 to 30 minutes or until heated through. Canned sweet potatoes can be used, if desired.
Saute onion in butter until golden. Add beef, garlic, flour, salt, pepper and paprika; saute 5 minutes (until beef is cooked). Add soups; simmer, uncovered, about 8 to 10 minutes. Stir in sour cream and sprinkle with parsley. Serve on noodles, mashed potatoes, fluffy rice or toast.
Drain the salmon, saving the 1/4 cup liquid. Remove skin and bones from salmon and flake. Combine all the ingredients together and pack into a well-greased 9 x 5 x 3-inch loaf pan. Bake at 375° for 1 hour or until nicely browned. Loosen from sides of pan and turn out onto a platter. Garnish with pimento and lemon wedges.
Spread one piece of meat at a time flat out. Baste with Worcestershire sauce and cream cheese; roll. Repeat this process until the last layer of meat rolls around the complete bundle one time. Slice the rolls into eighths. Place on crackers.
Combine milk, Cool Whip, lemonade and food coloring. Mix well without blender or mixer. Pour in pie shells and place fresh berries on top. Refrigerate at least one hour before serving.
In butter in a large skillet, saute onion until golden but not browned, about 8 minutes. In medium saucepan, combine beef broth and sauteed onion; bring to boiling. Reduce heat; simmer, covered, 30 minutes.
Cream together sugar and shortening. Add egg and mix completely. Add water to mashed banana. Blend alternately with sifted flour, powder, soda and salt. Add vanilla. Mix all thoroughly. Bake in lightly greased loaf baking dish at 350° for 1 hour. Freezes well.
Put 3 family size tea bags or 9 regular size tea bags in a gallon jar and fill with cold water. Set outside in the sunshine for 3 to 4 hours. Serve over ice.
Cut each ham and cheese slice into fourths to fit rolls. Slice rolls in half and put 1 piece each of ham and cheese on bottom half of each roll. Mix other ingredients together and spread top half of each roll. Close roll and spread more butter mixture on top of each roll. Wrap rolls in foil and bake at 350° for 25 minutes.
Cream margarine and sugar; add eggs, one at a time, beating well after each addition. Dissolve soda in buttermilk; add to creamed mixture. Place flour in a large bowl; add dates, orange slice pieces, and nuts. Stir to coat each piece. Add flour mixture and coconut to creamed mixture. You may find it easier to mix with hands. Pour into a greased and floured tube pan. Bake at 250° for 2 1/2 to 3 hours. Combine powdered sugar and orange juice; bring to a boil. Pour over hot cake and let stand for 6 to 8 hours before removing from pan.
Combine soup mix and 2 cups water in small saucepan; cook over medium heat for 8 to 10 minutes. In small bowl, dissolve yeast in 1/4 cup warm water. In large bowl, mix together the hot soup, sugar, oil and 2 cups flour. Beat well with electric mixer. Let cool to lukewarm. Add to the cooled mixture the yeast, egg and remaining flour to make a soft (not sticky) dough. Place dough in a well-greased bowl, turning to grease top.
Melt margarine. Mix with remaining ingredients. Pour into unbaked pie shell. Bake at 325° for 1 hour.
Cook squash and onions together. Mix all ingredients to gather and pour in greased casserole dish. Add more grated cheese on top and bake 30 to 45 minutes in a 350° oven.
You will need a round lid. Take round lid and cut hole in center of a slice of white bread. Butter both sides of bread and circular piece of removed bread. Place bread in hot frying pan. After one minute, break egg and place in hole. After one minute, turn bread and place circular piece in pan. Remove when second side is toasted. Dip circular piece in yellow of egg.
Brown ground beef; drain. Cook and drain macaroni. Mix all ingredients together in a 2-quart saucepan; cook over low flame for 15 minutes.
Note: Bake a pan of cornbread from recipe on bag of white, self-rising corn meal.
Dissolve Jell-O and sugar in hot water. Add juices and extract. Chill. Pour sherbet and add ginger ale. Makes 3 gallons.
Mix in order given and bake in low oven at 350° for about 1 hour.
Cut each uncooked biscuit into fourths and roll in melted butter. Let drain a second and then roll each piece in sugar mixture. Pile the biscuits as they are dipped into an angel food or tube cake pan. Do not use a springform pan as it will leak! Bake at 350° for about 45 minutes. Turn out onto a plate and serve upside-down. Pull off each biscuit piece as you serve yourself.
Dissolve jello and salt in boiling water. Add rest and chill until thickened. Add vegetable combination and chill until firm.
Brown meat in oil; add celery, onion, green pepper, mushrooms and garlic. Cook until vegetables are tender. Stir in soup, wine, olives, salt and pepper. Cover and cook 1 1/2 hours. Serve over cooked noodles. Serves 4 to 5.
Salt, pepper and flour steak. Brown in 2 tablespoons oil. Add onions and celery. Cook until tender. Thicken with flour, soy sauce, water and sugar. Add bean sprouts and heat well. Serve over cooked rice. Add additional soy sauce to taste.
In a saucepan, heat wine, butter, sugar and salt until warm. Add to 1 1/2 cups flour and yeast in large mixing bowl. Add eggs. Beat at low speed for 1/2 minute and at high speed for 3 minutes. Stir in cheese and enough flour to make a soft dough and knead until smooth. Place in covered greased bowl and let rise until it doubles, about 1 1/2 hours. Punch down and shape into one large 8 inch round loaf. Place in greased 9-inch pie plate and let rise until it doubles, about 40 minutes. Bake 20 minutes at 375°. Cover with foil and bake an additional 20 minutes.
Soak raisins in warm water. Preheat oven to 350°. Grease and flour a 13 x 9-inch baking pan. Combine first 6 ingredients; set aside. In a large bowl, cream sugar and margarine at medium speed. Beat until light and fluffy. Add eggs; beat well. Reduce speed to low. Add flour mixture alternately with applesauce, beating after each addition, just until smooth. Stir in nuts and raisins (drained of water from raisins). Pour batter into pan. Bake 35 to 45 minutes. Cool on wire rack.
Thaw bread but don't let it raise. Grease a 9 x 13-inch pan. Tear bread into pieces (one loaf). Pour rest of ingredients over first loaf. Tear second loaf and drop on first. Let raise 2 to 2 1/2 hours. Bake at 375° for 20 to 25 minutes. Let set for 10 minutes. Turn out upside down on foil.
Cut steak into small pieces and marinate in A.1. and Worcestershire sauce. Cut veggies in small pieces and marinate in lemon juice and olive oil. Cook steak in approximately 3 tablespoons olive oil in hot pan just long enough to tenderize. Pour in all veggies at once and stir-fry until tender.
Sift flour, sugar, salt and baking powder into mixing bowl. Add Crisco and 3/4 cup of the milk. Beat well about 2 minutes. Add the 1/4 cup unbeaten egg whites and remaining 1/4 cup milk. Beat again real well. Add vanilla, mix well. Pour into 3 greased and floured cake pans.	Bake at 325° approximately 25 minutes. Cool.
Mix all ingredients. Pat into small patties. Fry in hot oil on both sides until golden brown. Serve with applesauce, bratwurst sausage and red cabbage for a German meal.
Boil zucchini for 5 minutes; drain. Mix grated carrot, chopped onion, sour cream, celery soup and seasonings with zucchini in a 9 x 13-inch casserole. Mix stuffing flavor package with dry stuffing; sprinkle on top of dish contents. Spread evenly (do not stir in). Bake at 350° for 45 minutes.
Peel and cube potatoes. Put potatoes in bowl with dry soup mix. Toss to coat potatoes. Put oil in baking dish. Add coated potatoes. Cover and bake at 350° for 1 hour or until potatoes are soft. Uncover last 5 to 10 minutes to brown. (Stir every 15 to 20 minutes to avoid sticking.)
Boil the sugars and water together until sugar is dissolved. Meanwhile, beat the egg whites until stiff. Slowly pour the hot mixture into the egg whites, continuing to beat until stiff. Immediately pour into buttered pan. Cool before cutting.
Combine cake mix, pudding, chocolate, eggs, buttermilk and oil in a bowl. Blend for 4 minutes. Pour into a greased and floured 9 x 13 cake pan. Bake at 350° for about 35 to 45 minutes or bake until cake tester in center comes out clean and cake begins to pull away from pan.
Soften yeast in warm water. Combine milk, sugar, shortening, potato and salt. Cool to lukewarm. Add 1 1/2 cups flour; beat well. Beat in yeast and egg. Gradually add remaining flour to form a soft dough. Beat well. Place in greased bowl, turning once to grease surface. Cover. Chill at least 2 hours, or can be kept up to 4 or 5 days in refrigerator. About 2 hours before serving, punch down dough; roll out on floured surface. Cut out with cookie cutter, about 2 inches in diameter, brush with melted butter and fold over.
Combine cake mix with applesauce, eggs and flavoring. Mix well. Toss fruit and nuts with flour to coat; stir into batter. Mix well. Put in two 9 x 5 x 3-inch loaf pans, greased and lined with waxed paper. Bake at 275° for 1 hour and 45 minutes or until cake tests done.
In saucepan, combine sugar, cocoa and cornstarch. Stir in water. Cook over medium heat, stirring constantly, until comes to a boil. Boil 1 minute. Remove from heat; add margarine and vanilla, stirring until smooth. Chill. Makes 1 cup. Use over Hot Fudge Cake.
Combine sugar, flour and juice over low heat in saucepan until warm. Stir in pineapple and cheese. Pour into 1 1/2-quart casserole. Cover with cracker crumbs. Drizzle margarine over crumbs. Bake at 350° for 20 to 25 minutes.
Cut Twinkies lengthwise and line bottom of a 9 x 13-inch pan. Mix pudding as directed on box and pour over Twinkies. Drain strawberries and layer over pudding. Cover with sliced bananas; add Cool Whip on top.
Boil chicken until done and tear meat into pieces. Cook rice as directed on box. Pour into a baking dish. Saute onions and celery. Add soup, cheese and chicken; stir until smooth. Pour over rice. Sprinkle top with broccoli pieces. Bake at 350° for 30 minutes.
Combine saltines and 4 tablespoons oleo; press into 9-inch pie plate. Saute onions in remaining oleo. Place onions in pie shell. Combine rest of ingredients (except cheese and bacon) and pour over onions. Sprinkle with cheese and bacon on top. Bake at 350° for 30 minutes.
Microwave potatoes until tender, then place in a 350° oven for 5 to 10 minutes, until the skins are tough. Cool until easy to handle. Slice top of potatoes off lengthwise. Use a spoon to scoop out potato, leaving a potato hull. Combine all ingredients with scooped out potato, mixing well. Stuff potato skins with mixture until heaping over top. Place stuffed potatoes in baking pan and bake at 350° for 30 minutes or until peaks of potato stuffing are brown.
Boil brats, then cut up into bite-size pieces. Mix all ingredients together but rotini. Simmer 1 to 1 1/2 hours. Add rotini 15 minutes before eating or until rotini is tender. Serves 8 to 10 people.
Cream together cream cheese, 1 egg, 1/3 cup sugar and 1 teaspoon vanilla in small mixer bowl. Beat until fluffy. Spread mixture on bottom of unbaked pie shell. Sprinkle pecans over creamed mixture. Beat 3 eggs in small mixer bowl until well mixed, but not foamy. Do not overbeat. Add syrup, 1/4 cup sugar, 1 teaspoon vanilla and salt. Mix well. Pour over pecans. Bake 40 minutes or until nuts are lightly browned. Serve warm or cold. May be frozen. Thaw at room temperature.
Mix together. Sprinkle with seasoned salt, garlic salt and Accent to taste. Mix and chill.
In the bowl of a food processor, fitted with a metal wing blade, place cilantro, lime peel, salt and hot pepper sauce. Process using on and off motions until cilantro is finely chopped, 5 to 6 times, scraping the bowl if necessary. Add butter; process until combined, about 30 seconds. (Or finely chop cilantro leaves; place in a medium bowl with remaining ingredients; stir until combined.) Serve with hot cooked corn-on-the-cob or other steamed vegetables. Makes 1/2 cup.
Put fruit cocktail and pineapple with juice in a bowl. Drain oranges and add. Add bananas and any other fruit you want. Sprinkle with instant pudding over top. Mix through and let stand 1/2 hour, stirring occasionally. Chill at least 1 hour before serving.
Mix all ingredients together and pour into greased bread pans. Start baking at 300° and turn up to 325° when cake starts to raise. Makes 3 loaves.
Roll the sausages up in the uncooked crescent rolls. Bake at 350° until rolls are golden brown. Serve as an appetizer.
Preheat oven to 350°. Prepare banana bread as package label directs, except to add peanut butter morsels to batter. Spoon batter into ice cream cones, dividing evenly. Place cones on jelly roll pan. Bake 25 minutes, or until wooden pick inserted in center comes out clean. Cool cones completely on wire racks. With spatula, spread frosting on top of cake in each cone. Decorate cakes to resemble doll faces, using candies for facial features and gel icing and licorice for hair. If desired, tie ribbon around each cup for bow tie or neck tie. Makes 14 servings.
Put all ingredients in a 6-quart boiler. Bring to a boil. Lower heat to maintain temperature just below boil. Serve in mugs. Yields: 15-16 cups.
Fry chopped bacon. Add sugar and vinegar to bacon and fat. Cook until sugar is dissolved. Add beans and simmer 20 minutes.
Butter a 9 x 13 baking pan (or casserole) and place 8 slices of bread on bottom of pan. Sprinkle with cheese and ham cubes. Place other 8 slices bread on top of cubes. Pour beaten eggs, milk and mustard over all. Cover with foil and refrigerate overnight. Remove next morning and bring to room temperature. Top with 2 cups crushed corn flakes and 1/2 cup melted butter. Bake 1 hour at 350°.
Cook noodles as directed on package. Brown turkey in a skillet that has been sprayed with Pam. Combine turkey with spaghetti sauce. In a large baking pan put a small amount of spaghetti sauce, then a layer of noodles, Ricotta cheese and Parmesan cheese. Continue to layer until all noodles are used, ending with Ricotta cheese. Top Ricotta cheese with 1/2 cup spaghetti sauce.
Mix all ingredients together. Spray pan with Pam. Cook at 350° for 30 to 40 minutes, or until top cracks.
Set oven at 350°. Put butter in deep casserole and put in oven to melt. In the meantime, sift together the flour, sugar, baking powder and salt and mix in the milk. Pour this mixture into the hot casserole with the melted butter in it. Do not stir. On top of this, put the sweetened fruit. Do not stir. Bake at 350° until top is crusty and brown.
Boil poke in a large pot with enough water to cover as it boils (but not in excess). After boiling approximately 10 minutes, drain off water, the cover with water again. Bring to a boil, then turn off heat. Drain and squeeze excess water from plant. (Poke will resemble wet cut grass.) In skillet, add about 1/4-inch vegetable oil. Add chopped green onions (including blades). Fry until onions are soft and poke begins to soften. Beat 3 eggs in bowl. Add to poke-onion mixture and cook until eggs scramble. Add salt to taste. Serve with fried corn bread, baked beans or your favorites. Yum, yum!
Mix all ingredients together in blender. Place in freezer until ready to serve. Just before serving, blend enough vanilla ice cream to mixture in blender to make it thick and serve in cold cups. Sprinkle with nutmeg, if desired.
Cream shortening and sugar. Add bananas, egg and milk; blend well. In separate bowl, combine flour, baking powder, soda and salt; blend well. Add this mixture to shortening, etc. mixture. Add chopped nuts. Bake at 350° for 30 to 45 minutes. Check center with toothpick to test for doneness.
Mix stuffing crumbs, seed and salt in a shallow dish. Break biscuits in 3 pieces; roll each third into pencil thin stick, about 4 inches long. Brush with water; roll in mixture. Place on a greased sheet. Bake at 450° about 10 minutes or until lightly browned. Serve warm. Makes 30.
Bake in 350° oven for 25 to 30 minutes until marshmallows brown.
Cream together margarine and sugar. Blend in egg. Sift together and add to mixture salt, baking powder and flour. Blend into mixture vanilla. Cut with cookie cutters and bake on lightly greased cookie sheet in 400° preheated oven for 8 to 10 minutes.
Combine mushrooms, olives, pickled vegetables, parsley, garlic, oil, lemon juice, oregano and pepper in a mixing bowl. Refrigerate 4 hours or overnight. Split bread in half lengthwise and scoop out soft bread from center, leaving an 1-inch shell. Layer bottom of bread with salami, cheese and ham. Top with olive mixture; cut into quarters to serve.