HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 4 ingredients in a large bowl; make a well in center of mixture. Combine egg and remaining ingredients; add to dry ingredients, stirring just until moistened. Spoon batter into paper-lined muffin pans, filling two-thirds full. Bake at 400° for 20 to 22 minutes. Remove from pan immediately.
Mix and chill dough overnight. Roll into balls and roll in white sugar. Bake at 350° for 8 to 10 minutes.
Mix 1st five ingredients together and put in greased baking dish. Cover with fried onion rings. Bake at 350° until onions are brown and casserole is bubbling.
Before starting, sample the rum to check for quality. Good, isn't it? No! Go ahead. Select a large mixing bowl, measuring cup, etc. Check the rum again. To be sure it is of the highest quality, pour one level cup of rum into a glass and drink it. Repeat.
Mix in large bowl. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour or until done.
Cook all together, stirring until thick. Pour in baked pie shell. Use egg whites for meringue topping. Bake at 325° for 10 to 12 minutes, until meringue is cooked and brown.
Mix water and sugar. Add orange juice and the pineapple grapefruit drink. To this add bananas. Pour into an appropriate freezer container and freeze for 1 hour before serving. Remove from freezer; add 1 quart club soda to each 2 quarts of punch mix. Makes approximately 1 1/4 gallons.
Cook chicken thoroughly and bone. Add the chicken broth and equal part water. Dissolve the chicken bouillon cubes in hot water and add to broth. Cut carrots, potatoes and celery; add to soup. Simmer. Add 2 to 3 cups of water, then add 1/2 pound pasta. Boil until noodles are done. Enjoy!
Cut meat into very thin strips or cubes. Trim off excess fat. Brown meat in butter. Add onions.
Combine first 4 ingredients in a medium bowl. Mix well. Shape into 1/2-inch balls. Roll each ball in coconut and chill. Yields about 3 dozen.
Combine first 3 ingredients in a Dutch oven. Insert cloves into apple. Add apple and orange slices to juice mixture and bring to a boil. Reduce heat and simmer 15 minutes. Remove cider from heat and let stand about 5 minutes. Yield: 2 quarts.
Boil water, brown sugar and salt. Add the peanut butter, stirring, until the mixture is a thick consistency. Remove from the heat and squeeze in the lemon juice, stirring until the the sauce is smooth. Steam or lightly cook the vegetables. In a large bowl, mix the vegetables and the peanut butter sauce; serve.
Beat the egg whites until frothy. Add vinegar, vanilla and salt; beat with Mixmaster. Beat in sugar, adding slowly. When peaks form and hold on mixture, drop on lightly greased cookie sheet with spoon. This makes 6 tortes. Place in cold oven. Turn oven on to 275° and bake for 30 to 45 minutes.
Combine potatoes, chopped onion, chicken broth and water in Dutch oven; bring to a boil. Cover, reduce heat and simmer 30 minutes. Stir in soups and milk; heat thoroughly. Garnish.
Mix all dry ingredients together. Put 1/3 to 1/2 cup in mug and add hot water. Stir well and add Cool Whip or marshmallows.
Drain the beets, reserving the juice. Combine the juice, sugar, vinegar, and spices in a small saucepan. Heat until sugar dissolves. Remove from heat and add beets. Refrigerate for flavors to blend. Makes about 4 fat free servings.
Mix, then spread on cookie sheet. Bake for 25 minutes in 350° oven.
In medium bowl, stir together flour, cereal, wheat germ, baking powder and soda. Add egg and rest of the ingredients. Beat until smooth. Spread on greased 15 x 10 x 1-inch pan. Bake at 425° for 12 minutes. (Great for when you have company.)
Cut large mushrooms in half and leave small ones whole. Boil mushrooms in 1 1/2 cups of water for 10 minutes. Save 1 cup of mushroom stock. Add olives, mushrooms, stock, rice and seasoning packet; stir well. Add olive oil. Drop tomatoes in boiling water and remove as soon as skin loosens. Peel and quarter, then add to rice. Add onion and cheese and stir. Refrigerate overnight, then add 1 cup of boiling water and bake for 1 hour at 425°.
Grease bottom of 9-inch springform pan. Prepare brownie mix as directed on package. Pour batter evenly into spring-form pan. Bake at 350° for 15 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well. Pour over brownie layer. Spoon chocolate over cream cheese mixture; cut through batter with knife several times for marble effect. Bake at 350° for 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Makes 10 to 12 servings.
Dice 6 slices of bread. Put in large greased baking dish. Mix chicken, onion, celery and mayonnaise. Salt and pepper to taste. Pour over bread and spread. Cover with rest of bread. Over this, pour eggs and milk. Refrigerate overnight. When ready to bake, pour soup over preceding and sprinkle with cheese. Bake at 325° for 1 1/2 hours.
Combine the first 5 ingredients in a medium bowl; stir well. Cover and chill 2 to 3 hours. Gently stir sour cream into carrot mixture. Serve on lettuce leaves. Yields 8 servings.
In large skillet, add all ingredients and cook over low heat 15 to 20 minutes.
Mix and bake in greased 13 x 9-inch pan at 325° for 35 to 40 minutes.
Combine orange juice, mint, lemon juice and sugar in small bowl. Add strawberries; toss gently and set aside. Combine lettuces, onion and sprouts in a large bowl; toss gently. Add strawberry mixture; toss gently. Sprinkle with Gruyere cheese. Serves 4.
Combine stuffing and butter and press half into 9 x 13-inch pan. Lightly steam squash and onion until barely cooked. Drain thoroughly. Combine soup, sour cream and carrots. Fold in cooked squash and onions. Gently spoon mixture over stuffing and top with remaining stuffing mix. Bake at 350° until brown, approximately 30 minutes.
Smear Marshmallow Creme on one slice of bread and peanut butter on the other. Put two pieces together and eat.
Bake cake as directed on package. Add 1 cup hot water to jello. Poke holes with fork in warm cake and pour hot jello over cake. Cool. Spread Cool Whip over cake and then add cherry pie filling. Refrigerate.
Place chicken pieces on a greased shallow pan. Spread soup evenly over chicken. Sprinkle with cornflake crumbs. Salt and pepper as desired. Bake in a 350° oven for 1 1/4 to 1 1/2 hours. Bake, uncovered for crispy; cover for softer coating.
Boil chicken and remove from bones. Cook mixed vegetables and drain. Saute onion in magarine. Combine all ingredients. Pour in 12 x 7-inch baking dish, sprayed with Pam. Bake at 375° for 30 to 45 minutes, until casserole bubbles.
Core and quarter peeled apples. In 4 to 6-quart Dutch oven, combine apples and cider. Cook until soft, about 30 minutes. Run through blender. Boil gently 30 minutes. Stir occasionally. Add sugar and spices. Cook and stir over low heat until sugar dissolves. Boil gently, stirring frequently until desired thickness.
Cook first 3 ingredients until pepper changes color. Put in a large pan. Add tomatoes. Add pimentos and cream of mushroom soup. Add salt and chile powder. Simmer for 45 minutes. Boil chicken and bone. Boil spaghetti in chicken broth. Layer spaghetti, cheese and English peas.
Brown hamburger, onion and pepper for several minutes. Add both cans of soup and mix well. Cook noodles as directed and drain, then mix noodles with hamburger mixture. Put into a baking dish and top with cheese. Bake for 30 minutes at 350°.
Mix all ingredients and chill several hours to let flavor enhance. Serve with carrot and celery sticks or any other type of raw veggie you desire.
Cream sugar and butter, then add the chocolate. Add eggs, one at a time. Beat 5 minutes after each egg addition. Add vanilla. Put into baked one crust pie shell. Refrigerate and top with whipped cream, if desired.
Cream butter, peanut butter, sugars, egg and vanilla. Stir in dry ingredients and blend. Roll dough into 1-inch balls. Press into a 1 1/2-inch muffin tin. Bake at 350° for 12 minutes. Remove and immediately press one miniature peanut butter cup into each hot cookie. Cool.
Beat by hand the oil, sugar, apples, eggs and nuts. Add the flour, salt, soda and vanilla. Bake at 350° for 60 to 90 minutes in an ungreased loaf pan or angel food pan.
Combine shortening, sugar and eggs. Mix and stir in sour milk. Sift dry ingredients together and stir in pecans, cherries and dates.	Chill at least 1 hour.	Preheat oven to 400°. Drop by teaspoonfuls about 2-inches apart on lightly greased baking sheet. Bake 8 to 10 minutes. Makes about 8 dozen.
Heat chips and milk. Add vanilla and nuts. Spread butter in pan. Pour mixture into 9 x 12-inch pan. Chill until firm (at least 4 hours).
Work butter into flour, salt and sugar. Mix with half and half to make stiff dough. Knead well (30 minutes). Roll out thinly and place on cookie sheet. Mark with ruler 1-inch squares (not cutting through). Prick each squash with fork twice clear through. Bake at 350° for 9 to 12 minutes or until lightly brown. Makes 4 pans.
Heat a large Dutch oven (about 6 to 7-quart) and brown the salt pork. Remove the pork from the pan, leaving the fat in the pan. Salt and pepper the roast and brown it in the fat. Brown well on all sides using a wooden fork to prevent puncturing the meat. When brown, add 2 cups of water to the pot and then the bay leaf, garlic, thyme and parsley. Cover and simmer slowly for 2 hours, keeping about 1 cup of water in the bottom of the pot. Add the carrots, onions and turnip; cover and cook 1/2 hour. Add the potatoes and cook until the potatoes are tender. Watch the water.
Brown pork chops in large, heavy skillet and stir in rice. Add soups, drained mushrooms, water, salt and pepper. Bake 1 hour at 350°.
Melt margarine in a 9 x 13-inch pan you bake brownies in. Add melted margarine to sugar. Add eggs, flour, flavoring and nuts. Mix by hand and do not overmix. Bake 20 to 25 minutes at 350°. Cut in squares. Makes 24.
Cover with water and cook on medium-high until water cooks down (mash meat as it cooks). Add salt and pepper. Put in crock-pot on LOW and cook overnight. One hour before you serve, add catsup.
Prepare cake mix as directed. Bake in 9 x 13-inch pan. Let cool 15 minutes. Poke with large fork. Pour a jar of heated caramel sauce over cake. Let cool. Frost with chocolate fudge frosting. Whip the whipping cream with powdered sugar. Spread over frosting. Crush Heath bars and sprinkle over whipped cream. Cover and freeze overnight. Leave out several hours to defrost and enjoy.
Place asparagus in bowl of food processor fitted with steel blade or into blender container. Cover and process until smooth. Add remaining ingredients, cover and refrigerate at least one hour.
Cream the cheese in bowl. Add all but last 2 ingredients. Roll in parsley and corn flakes. Serve with crackers.
In punch bowl, combine fruit punch and limeade concentrate. Chill. Just before serving, add the sparkling water. Keep cold with ice ring or chunk of ice. Makes 28 servings (about 1/2 cup each).
In a saucepan, combine sugar with raisins, hot water, vegetable oil, cinnamon and nutmeg. Bring mixture to a boil. Continue cooking at a low boil for 5 minutes. Remove from fire and cool completely.
In large bowl, mix all except 2/3 of yellow cake mix, melted margarine and 1 egg. Press in greased 13 x 9-inch pan and bake at 350° for 15 minutes until light brown. Prepare filling in same washed bowl.
Wash unpeeled potatoes and cut lengthwise into 4 wedges. Place skin side down in 13 x 9 x 2 inch baking dish or pan. Combine remaining ingredients; brush over potatoes. Bake at 375° for 1 hour, brushing with oil/cheese mixture at 15 minute intervals. Turn potatoes over for last 15 minutes. (These are wonderful with any roasted meat or fine as a snack.) Yield: 4 servings.
Cook together the pudding mixes and milk until thick. Cool until lukewarm or cooler. Blend the flour, 2 tablespoons sugar, margarine and 1/4 cup pecans as for pastry. Press into bottom of 9 x 13-inch pan and bake at 350° for 15 minutes. Cool. Cream 1 cup sugar and cream cheese until smooth. Blend in a regular size Cool Whip.
Saute onion in butter in large saucepan until tender. Stir in flour and salt. Gradually add milk and water. Cook over medium heat, stirring constantly until mixture just comes to a boil and thickens. Remove from heat. Stir in cheese until melted. Add mustard, macaroni, ham and green pepper. Heat to serving temperature.
Put salt over cabbage and let stand. Boil the sugar, vinegar, water and seeds together for 2 minutes. When boiled mixture cools, pour over cabbage and vegetables. Mix. Keeps in refrigerator a month and makes a 1/2 gallon of slaw.
Stir and pour in kitchen Dixie cup. Bake at 400° for 15 minutes in covered electric skillet.
Brown beef and onion together. Add rice, tomato juice and salt and pepper to taste. Cover and cook until rice is done. Pour whole tomatoes over rice and meat. Warm tomatoes. Serve right from skillet with salad and rolls.
Use same size cans of beans. Combine all beans in a casserole dish. Add brown sugar and ketchup. Add ham or sausage. Bake in a 350° oven for 1/2 hour.
Cover chicken wings with flour. Cook in iron skillet until done. let cool for 5 minutes, then soak the chicken wings with hot sauce.
Mix first 7 ingredients. Do not overbeat. Mix in coconut and crumbs. Pour into tube pan. Bake at 350° for 1 hour or until done.
Melt margarine over crackers. Spread evenly in a 9 x 13-inch pan. Beat egg whites and sugar until stiff. Spread evenly over crushed crackers. Bake at 350° for 15 to 20 minutes. Let cool. Top with pie filling. Spread Cool Whip on top of lemon pie filling. Keep refrigerated until ready to use.
Mix ingredients together and pour in baked pie shell. Save egg whites and mix with 1/2 c. sugar and beat to make meringue. Put meringue on top and bake until lightly brown.
Mix all ingredients. Beat vigorously 30 seconds. Pour into greased round layer pan or square 8 x 8 x 2-inch pan. Bake at 450° until golden brown, 25 to 30 minutes. Serve warm. Or make fried corn bread. Drop by ladleful into hot grease in frying pan. Turn as you would a pancake.
Cream oleo and Crisco until lite cream. Add sugar gradually. Add egg yolks and beat well. Add flour and soda (which have been sifted togehter) alternately with buttermilk. Stir in vanilla, coconut and pecans. Fold in egg whites. Bake in 3 greased and floured pans at 350° for 25 to 30 minutes.
Chill canned fruit before mixing. Drain fruit. Slice bananas. Add strawberries and pie filling. Mix together and serve.
Finely chop 3/4 cup walnuts. Coarsely chop 3/4 cup walnuts. Combine chicken, broccoli, soup, cheese and coarsely chopped walnuts. On wax paper, place one sheet of phyllo dough. Brush with butter. Sprinkle with 1 teaspoon finely chopped walnuts. Repeat layers 4 times. Spoon 1/2 of chicken mixture along lengthwise edge. Roll up as for jelly roll; tuck in ends as you go. Place seam side down on greased cookie sheet. Brush with butter. Sprinkle with paprika. Cut 4 slashes in top of dough. Repeat to make second struedel. Bake at 375° for 20 to 25 minutes. Can be frozen. Makes 2 streudels. Serves 4 to 6.
Slice cukes very thin into bowl. Let stand in refrigerator for 20 minutes. Just before serving, mix yogurt with sugar, salt, pepper and scallions. Squeeze excess liquid from cukes and toss with scallions and yogurt dressing. Serves 4.
Beat eggs and sugar together. Melt chocolate chips and butter in double boiler. Add nuts and vanilla to chocolate mixture. Combine with eggs and sugar. Quickly stir in cherry chips and pour immediately in buttered pan. Refrigerate. Will set when cold.
Cream shortening and sugar. Sift dry ingredients; add to creamed mixture. Add 1 egg at a time; mix well. Add milk, bananas and nuts; mix well. Bake in a greased loaf pan at 350° for 1 hour or more, until done. Cool for 20 minutes, then remove from pan. (Slices better if chilled first.)
Cream shortening and sugar. Add eggs, one at a time. Sift flour. Add flour alternately with milk. Add flavoring. Bake in tube pan for 1 hour at 350°.
Mix all ingredients together. Beat 4 minutes. Pour into unbaked 9-inch pie shell and bake at 350° for about 1 hour or until set. Cool completely before cutting. Serve with whipped topping.
Bring to boil asparagus soup and cold water. Remove from heat. Add remaining ingredients. Stir. Pour into oiled mold. Refrigerate to congeal. Serve mold on lettuce. Good for parties. It's delicious!
Mix together oats, coconut and nuts in a large bowl. Combine all other ingredients, except vanilla, in saucepan. Cook over medium heat until reaches full boil. Stir constantly. Boil for 1 minute. Remove; add vanilla. Pour over oat mixture. Mix with fork until cereal mixture is well covered. Drop from teaspoon to wax paper. Work fast. Let stand until firm. Makes 50 cookies.
Mix all ingredients in a large bowl until well blended. Place in a loaf pan that has been lined with foil and wax paper. Cover well and let set in refrigerator. Best if made at least 2 weeks before serving.
Combine mayonnaise and cheese. Frost each bread round with mixture. Top with a piece of artichoke heart. Bake in 375° oven for 10 to 12 minutes. Serve hot!
Slice or dice potatoes. Heat butter in a skillet. Add potatoes; saute, without stirring, until golden on underside. Turn; brown on other side. Sprinkle with salt and pepper. Makes 4 to 6 servings.
Heat oven to 350°. Cream sugar, egg yolk, margarine and butter. Add cream cheese and vanilla. Mix in remaining ingredients. Place dough in cookie press; form desired shapes on ungreased cookie sheet. Bake until set for 8 minutes.
Place layer of beans in casserole dish; add 1 layer onions and repeat. Pour mushroom soup on top. Bake at 350° for 30 minutes. Serves 6 to 8.
Cook first 4 ingredients until thick; beat eggs and add to cooked mixture. Add remaining ingredients.
Cook ground chuck, ham, onion and pepper; drain well. Add catsup, brown sugar, white sugar, vinegar, salt, dry mustard and the 3 cans of beans which have been drained of 1/2 their liquid. Mix all together well and bake at 350° for 1 hour or at least 6 hours in an electric bean pot or slow cooker.
Add all together and beat well. Bake in 3 layers at 325° or 350° for 30 minutes.
Blend together butter or margarine, lemon juice, paprika, celery seed, thyme and sage. Separate biscuits. Spread tops with herb butter. In an 8 x 1 1/2-inch round layer pan, arrange biscuits, buttered side up, to form a ring, overlapping slightly. Bake in a 400° oven for 15 to 18 minutes or until golden. Makes 10 servings.
In a small mixing bowl, stir together the flour, baking powder and salt; set aside. In a medium bowl, beat together the margarine and shortening until well combined. Add sugar and beat until fluffy. Add egg, milk and vanilla; beat well. Add flour mixture; beat until well mixed. Cover and chill 3 hours. Roll out on lightly floured pastry sheet and cut out with favorite cookie cutters. Bake at 375° for 8 minutes, until lightly golden at edges.
Grind together in food chopper the cranberries and oranges. Take the ground mixture and place in gelatin mold. Add sugar, apples and nuts. Prepare gelatin according to directions on the box (less 3/4 or 1 cup of water; the oranges and cranberries have at least that much juice already). Allow to chill in refrigerator until it gels. Serve on a bed of lettuce. Great for Thanksgiving or Christmas dinner!
Dissolve yeast in 1/2 cup water. Mix sugar, salt, oil and 1 1/2 cups water in large bowl. Beat in yeast and eggs. Add 2 cups flour; beat until smooth. Stir in enough flour to make soft dough; knead several times. Place in large greased bowl. Cover and let rise until doubled in size, about 1 1/2 hours. Punch down; cover tightly and refrigerate. Will keep 3 or 4 days.
Cream the cheese. Add the egg yolks and blend very well. Cut the butter into the flour until the particles are fine. Add the cream cheese mixture to the flour mixture and mix well. Roll the dough into a ball and refrigerate for 1 hour. (I leave it overnight, covered well, then get up and bake cookies in a clean kitchen!) Roll the dough out on a very lightly floured surface to the size of a cookie sheet and cut out small rounds with a cutter. Lay the rounds on a cookie sheet. Press your thumb into the center of each round and fill the depression with apricot jam. Use small amounts and do it neatly or it will overflow and burn. Bake at 400° for about 15 minutes. Dust with confectioners sugar when cool.
Cream together butter and sugar. Add milk, flour and baking powder mixture. Place batter in 4 pie tins. Sprinkle with 1 1/2 to 2 teaspoons granulated sugar, then cinnamon. Dot with butter. Bake for 30 minutes at 400°.
Let griddle preheat while you prepare the batter. Set at 400° or medium-high. Grease griddle lightly with vegetable oil, margarine or butter.
Mix and pour into a buttered 12 x 8 x 2-inch baking dish. Bake at 350° for 35 to 45 minutes.
Cover whole cucumbers and soak for 7 days in brine water using 4 cups salt. Rinse cucumbers. Cut and place back in churn with 2 large boxes of alum with just enough water to cover cucumbers for 2 days. Take out of alum water and drain. Put back into churn with vinegar for 1 day. Drain vinegar and place back into churn: layer of pickles, layer of sugar, 10 pounds of sugar. Midway up churn, place a cloth with bag and 1 box pickling spice. Let stand for a week or more, mixing by hand every day. Then put in jars with a few drops green food coloring to keep pretty and green.
Rinse and pat dry fish. Dip in	egg. Roll in crumb and cheese mixture. Oil or spray baking dish. Baste with melted margarine. Bake in 350° oven until fish flakes.
Put cut up chicken, green onion, celery and pineapple in a large bowl. Mix mayonnaise, milk, vinegar, pepper and salt in small bowl and pour over chicken mixture and stir.
Reserve 1 cup nuts. Mix remaining ingredients. Form into 1-inch balls. Roll in reserved nuts.
Mix pretzels, butter and sugar. Spread in a 9 X 13 pan and bake 8 to 10 minutes at 400. Cool. Blend cream cheese and sugar. Fold in cool whip. Spread on cookie crust. Dissolve jello in water. Stir in strawberries. When partially set, pour over top and refrigerate.
Combine first 5 ingredients in casserole in order listed. Sprinkle onion soup mix on top. Cover and bake 60 minutes at 350°. Remove cover the last 10 minutes.
Brown sausage; drain. Mix soy sauce, chopped water chestnuts, chopped green onions, beaten egg and salt. Mix well. Place small amount of mixture in center of won ton wrappers. Fold in half like a triangle and then take each side and meet in the middle. Pinch the ends closed so they seal. Deep fry in hot oil until golden.
In Dutch oven skillet, combine the cream of mushroom soup, enchilada sauce and milk; heat until bubbly. Heat cooking oil in small skillet; dip corn tortillas until limp. Drain tortillas. In skillet, cook beef and onion until meat is brown and onion is tender; drain off fat. Set aside half of meat mixture. Add the other half of meat mixture to sauce mixture in Dutch oven pan. Place some meat and shredded cheese on each tortilla. Roll up each tortilla as for jelly roll. Arrange tortillas, seam side down in Dutch oven skillet. Sprinkle remaining shredded Velveeta cheese on top of tortillas. Cover and cook about 10 minutes on low heat until cheese on top melts. Makes 8 enchiladas.
In a mixing bowl, blend the butter and flour; add the milk and remaining ingredients. Mix thoroughly. Pour into greased 1 1/2-quart baking dish. Bake at 350° for 40 minutes. Makes 6 servings.
Mix all together. Add dry milk gradually to make consistency of Play Doh. You can eat it as you play with it.
Preheat oven to 350°. Generously grease bottom of loaf pan (9 x 5 x 3-inches). Stir vegetable oil, pumpkin, eggs, baking mix, sugar and cinnamon together in pan with fork until moistened; beat vigorously for 1 minute. Stir in raisins. Bake until wooden pick inserted in center comes out clean, 45 to 55 minutes. Cool 5 minutes. Run knife or metal spatula around sides of loaf to loosen; remove from pan. (If loaf sticks to sides of loaf pan, press gently on sides of loaf with knife.) Makes 1 loaf.
Buy ears of corn in shucks and soak in water. When water is absorbed into shucks, place on a hot grill. Grill about 20 minutes on low heat. The heat causes the water to steam inside shucks and cooks the corn. Serve with butter and salt.