HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil water and butter; add flour and stir until pasty. Add eggs and stir until smooth. Spread in 9 x 13-inch glass pan (ungreased). Bake at 400° until golden brown and puffy, approximately 30 to 40 minutes. Let cool completely.
Combine corn and Jiffy mix well. Pour half of batter into 9 x 9 x 2-inch greased pan. Sprinkle peppers and half of cheese over batter. Pour on remaining batter and top with cheese. Bake at 400° for 45 minutes.
Mix all ingredients well. Spread on cookie sheet or large cake pan. Bake at 350° for 15 to 20 minutes.
Cream together sugar and butter. Blend in bananas. Add oatmeal and raisins and mix well. Drop by teaspoons onto greased cookie sheet. Bake at 325° for 20 minutes.
Mix altogether. Put in tow loaf pans, lined with wax paper. Layer topping with batter.
Mix together flour, baking powder, baking soda, salt and cinnamon. Add sugar, oil and eggs; beat well. Add carrots, pineapple, and nuts; blend thoroughly. Pour into greased and floured 10 x 14-inch pan or 3 (9-inch) round layer cake pans. Bake at 350° for 35 to 40 minutes for layer pans, 40 to 50 minutes for 10 x 14-inch pan. Cool 5 minutes in pan before turning out to cool thoroughly.
Layer chicken, broccoli, 1/2 of the sour cream and 1/2 of the soup. Repeat layer. Top with bread crumbs and butter. Bake 35 minutes at 350°.
Combine margarine, milk and sugars in large heavy saucepan. Stir over medium heat until sugar is dissolved. Bring to a boil. Cover. Boil 5 minutes. Turn off heat and add marshmallows. Stir until dissolved. Add 3 kinds of chocolate, one at a time. Add vanilla and nuts. Pour into lightly greased 10 x 15 pan. Will keep for several months in refrigerator. Makes approximately 5 pounds.
Cut up tomatoes with juice in bowl and set aside. Cook ziti for about 10 minutes and drain. Using a casserole dish, start with tomato sauce and line bottom of the pan. Next, layer with ziti, cheese slices, tomatoes and season layer with salt and pepper, then dot with margarine. Continue layering and end with the tomatoes. Bake at 350° for about 45 to 50 minutes until cheese melts. Do not overcook.
Beat eggs and 2 cups sugar together. Add orange juice, oil and vanilla; beat until light (about 5 minutes). Add flour and baking powder, beat about 10 minutes. Peel and slice apples. Mix with 6 tablespoons sugar, cinnamon and nuts. Set aside. Pour 1/2 of batter in greased tube pan, then 1/2 of apple mixture. Add rest of batter, then remaining apple mixture. Bake at 350° for 90 minutes.
Cut sausage into 1/2-inch chunks; saute with onions and bell pepper. Drain. Stir in tomatoes with liquid and catsup. Blend and simmer 20 to 30 minutes; salt and pepper to taste. Serve over cooked rice. Serves 6.
Sift flour, soda and cocoa together. Add sugar and mayonnaise and mix well. Add water and vanilla. Pour into 9 x 13-inch greased and floured pan. Bake for 30 to 35 minutes at 350° (preheat oven).
Mix all ingredients in a large bowl. Transfer into freezer containers. Freeze for at least 24 hours. When ready to serve, scoop frozen slush into a tall glass (about 1/2 full) and fill rest of glass with 7-Up, ginger ale, Mountain Dew or lemon lime soda.
Heat oven to 375°. In a large bowl, combine the flour, oats, and baking powder. In a small bowl, mash the bananas, then blend them with the milk and egg. Combine the peanut butter, corn oil, vanilla extract, and honey in a medium bowl. Stir in the banana mixture. Pour the peanut butter mixture into the flour mixture, mixing just until the dry ingredients are moistened. Fill greased muffin tins.
Let bread thaw and rise. Cut in half. Mix egg and cheese. Roll out each half. Spread half of egg mixture onto dough. Lay out pepperoni and 1/2 of cheese. Sprinkle with oregano. Roll dough up jelly roll style. Bake at 375° for 15 to 20 minutes.
Chop artichokes. Mix all ingredients. Bake in a 1-quart casserole at 350° unti hot and bubbly (20 to 30 minutes). Use as a hot dip with your favorite crackers.
A zesty sauce to pour over 3 pounds ribs during the last 45 minutes of baking or mix together and simmer with 1 1/2 to 2 pounds ground beef as sloppy joes.
Put all ingredients into a bowl and whiz up with a mixer until bubbles form and it looks light and frothy. Pour into a glass and serve immediately.
Heat soup and cream cheese until cheese has dissolved. Mince shrimp, celery and onion and mix with mayonnaise, lemon juice and seasonings. Mix water and gelatin and mix in soup and cheese mixture. Add other ingredients and pour into mold and chill.
Sift flour, sugar, soda, spices and salt into large bowl. Cut in shortening with pastry blender. Add banana and eggs. Stir in chocolate chips and rolled oats. Drop on cookie sheet; flatten out. Bake for 15 minutes at 400°.
Cook red beets; take 3 cups of the water they were cooked in. Bring red beet water to a boil. Mix gelatin and Sure-Jell. Quickly add to the boiling juice to dissolve. Take from heat; add sugar immediately and stir well. Put into jars and seal. Makes 4 to 5 cups.
In a large pan, combine the oil, water, broccoli and garlic. Cook, covered, over medium heat for 5 minutes. Add mushrooms and black pepper. Cook until tender. Remove from heat and stir in tomatoes, basil, pasta and cheese. Makes 3 servings.
Prepare jello in 2 cups boiling water. Cool slightly. Beat in sherbet. Add pineapple and oranges. Stir well. Cool and allow to jell in refrigerator.
In a food processor shred cabbage. In a bowl place shredded cabbage, parsley and onions; mix and let stand in refrigerator 1 hour. Then add sugar, salt and vinegar. Sprinkle with celery seed and mix thoroughly. Keep refrigerated.
Mix by hand. Pour into loaf pans. Bake for 60 to 70 minutes at 350° or until done. Can be frozen.
Slice zucchini 1/4-inch thick. In skillet, saute butter and onion; add zucchini, salt, mushrooms and water. Cover and simmer for 10 minutes. Add tomato sauce; cover and simmer for 5 more minutes. Sprinkle cheese over top and simmer 5 more minutes.
Wilt leaves of cabbage. Mix beef, pork, boiled rice, salt, pepper, allspice and onion and form into patties. Roll patties in cabbage leaves and fasten with toothpicks.	Butter skillet and put rolls in. Brown; remove and place in baking dish.	Bake 1 hour at 325°. Mix 1 tablespoon flour, cream and juice in skillet.	Cook until thickened. Pour over cabbage rolls and serve.
Slice cheese about 1/4-inch thick by 4-inches long and 2-inches wide. Preheat oven to 425°. Oil 9 x 13-inch casserole or pan. Prepare quesadillas by stacking one of each kind of cheese near the edge of tortilla; top with rounded teaspoon each of onion and chilies. Roll tortillas up around cheese, folding ends under to form 12 little packages.
Mix all ingredients. Shape dough into small balls. Mix 3 tablespoons sugar with 3 teaspoons cinnamon. Shake dough balls in cinnamon sugar. Put on cookie sheet. Bake 8 to 10 minutes (cookies don't brown) at 375°. Makes 6 dozen.
Mix cornmeal, milk, salt, corn, eggs, soda and bacon drippings; set aside. Saute ground beef; drain and set aside. Prepare and set aside onion, cheese and jalapeno peppers. Grease skillet. Heat, sprinkle with a thin layer of cornmeal and let brown slightly. Pour half of batter in skillet, then sprinkle evenly one at a time, meat, onion, peppers and cheese. Top with remaining batter. Bake 45 minutes in 350° oven.
Mix all ingredients together. Simmer on stove 3 to 4 hours or 4 to 5 hours in crock-pot.
Cook beef and seasoning as package directs. Let it cool. Wash and cut up vegetables into a large bowl in the order listed. Add the beans and the seasoned ground beef. Crush the Doritos and add them. Pour in the dressing and mix the salad thoroughly. Sprinkle Cheddar on top.
Mix uncooked rice, meat and seasonings. Shape into balls. Place in deep baking dish and cover with tomatoes. Bake in a moderate oven (350° to 375°) for 60 to 80 minutes.
Scrub cucumbers; rinse well and dry on paper towels. Pack in 7-quart jars and add 1 or 2 heads dill to each jar. Bring remaining ingredients to boil in 3 quarts water (preferably distilled). Fill jars to within 1/2-inch of top. Seal as manufacturer directs and process in boiling water for 10 minutes.
Combine all ingredients, blending well. Store in airtight container in refrigerator. Makes 1 3/4 cups.
Stir 2 cups milk into cornmeal and cook until the consistency of mush. Remove from heat; add 1 cup milk, butter, baking powder and salt. Stir a moderate amount into beaten egg yolks. Return to mixture. Fold in stiffly beaten egg whites. Bake in greased 2-quart casserole at 325° for 55 minutes. Serve with butter. Serves 6.
Cream margarine and cream cheese together in bowl. Add chicken, mixing well. Spoon 1/4 cup chicken mixture into each roll. Wrap dough to enclose filling, sealing well. Dip each roll into melted margarine. Coat with stuffing mix. Place on baking sheet. Bake at 375° for 20 minutes.
Beat eggs, sugar and oil until well blended. Sift dry ingredients. Stir into egg mixture; add carrots. Spray 9 x 5 x 3-inch loaf pan. Bake 1 hour and 20 minutes at 325°.
Beat oleo, egg and sugar together. Add remaining ingredients and mix well. Drop by rounded teaspoonful onto cookie sheet. Bake for 12 to 15 minutes at 350°. Ice with powdered sugar icing.
Combine flour, salt, pepper and dry mustard. Sprinkle mixture over round steak and pound into meat with a meat mallet. In heavy skillet, brown steak slowly on both sides in hot oil. Drain off excess fat. Drain mushrooms. Keep liquid. Add water if needed to 1/2 cup. Add mushroom liquid and Worcestershire sauce to meat in skillet. Cover tightly and cook over low heat for 1 1/4 to 1 1/2 hours or until tender. During the last few minutes, add mushrooms and heat through. Skim any fat from pan juices before serving. Garnish with parsley, if desired. Serves 6 to 8.
Preheat oven to 375 degrees. Lightly grease bundt pan (or tube pan). In a small bowl combine sugar, cinnamon and a dash of salt. Open the biscuits and cut each biscuit into four pieces; set aside. Put the pieces of biscuit into the mixture, a few at a time, until they are all completely coated. Arrange the biscuit pieces in the pan in layers. Heat the butter in a small saucepan over low heat, stir the remaining sugar mixture and the pecans into the hot butter. Pour the butter mixture over the biscuit pieces. Bake in preheated oven for 45 minutes, until top is golden brown.
Set aside flavor packets from Ramen noodles. Crush noodles and put in bowl. Add cole slaw mix. Sprinkle cole slaw mixture with almonds, sunflower seeds and onions.
Mix well and pour into greased and floured 9 x 13 pan. Bake at 325° for 25 to 28 minutes. Cool and ice with icing.
In a mixing bowl, stir gelatin into hot water. Continue stirring until dissolved. Stir in raspberry jam. When partially set, whip the cream and fold into jam. Adorn with fresh raspberries for a summer birthday.
Bake in oven at 350° for 45 minutes. Cool and put topping on cake.
Spray (2 to 3 short sprays) an 8 or 9-inch square pan with nonstick cooking spray. Spread on bottom and sides of pan with a paper towel.
Thoroughly cream shortening, sugar, eggs and vanilla. Stir in peanut butter. Sift dry ingredients; stir into creamed mixture. Drop by rounded teaspoons on ungreased cookie sheet. Press with back of floured fork to make crisscrosses. Bake at 350° for about 10 minutes.
Place half the ribs in a slow cooker. Top with half of the onion. Repeat layers. Combine the remaining ingredients; pour over all. Cover and cook on low for 8 to 9 hours or until ribs are tender. Yields 6 to 8 servings.
Separate the eggs. Add beaten yolks to white sauce. Mix all ingredients and fold in egg whites. Bake at 375° for 20 minutes or until brown.
Mix eggs, cottage cheese, yogurt, soup, spinach and carrot. Spread mixture on bottom of 9 x 13-inch baking dish or pan. Place 3 lasagne noodles on top, then layer on more sauce, then sprinkle Mozzarella cheese. Repeat layers: lasagne, sauce, cheese, lasagne, sauce and end with Mozzarella cheese. Bake at 350° for 1 hour.
Beat whipped topping mix and milk together. Add sour cream and sugar until mixture becomes well beaten. Pour mixture into crust and top with cherries.
Brown beef with taco seasoning. This is the only thing to be cooked. Pour off all oil. Add all of the other ingredients. Everything will be added in one bowl.
Simmer chicken breasts until tender. Mix together remaining ingredients. Lay broccoli in greased 9 x 13-inch baking dish; cover with cut up chicken and top with soup, mayonnaise mixture and then grated Cheddar cheese. Bake at 350° for 35 minutes. Serves 6.
Dilute soy sauce with water to your taste. Add sugar to desired sweetness. Mix other ingredients. You may use steak chuck roast, cut in 1/4-inch strips, pork chops or chicken. Soak just 2 hours before cooking. Cooking on the grill is the best.
Separate 3 eggs. Scald milk and add meal gradually. Cook until thick. Pour a small amount over beaten egg yolks. Then add that mixture to the corn meal.
Combine water, bouillon cubes, potatoes, celery and onion. Boil for 25 minutes. Then add the vegetables and boil for 10 to 12 minutes. Add soup to cubed cheese and heat until melted, stirring so that	it won't stick. Then simmer all together until ready to serve. Can be kept in refrigerator for several days or in the freezer.
Dissolve yeast in warm water. Scald milk on low; add butter, salt and sugar, then cool to lukewarm. Add 2 1/2 cups flour and beat well. Add yeast and egg and potatoes. Add remaining 2 cups of flour. Put on board and knead lightly. Put in greased bowl and cover. Let rise until double in size. Shape into rolls or buns and let rise about 1 hour. Bake 15 to 20 minutes at 350°. For sweet rolls, cut with a round cutter, spread with butter, brown sugar and cinnamon and seal.
Build a fire around the kettle. Put corn into kettle and fill full of water above corn; then add lye and cook until husk comes off corn. Take it out and wash it; then return to kettle and cook until done.
In large pitcher or punch bowl, combine concentrates and water. Just before serving, add ginger ale; stir to blend. Garnish as desired. Makes 24 (4 ounce) servings.
Mix all ingredients; pour into unbaked pie crust and bake at 325° for 1 hour or until done.
Combine all ingredients except blueberry pie mix. Put half of batter on bottom of 9 x 13-inch cake pan. Cover with pie filling. Top with remaining batter. Sprinkle with cinnamon and sugar. Bake at 350° for 30 to 35 minutes. Other pie fillings may be used.
Mix flour and sugar. Melt butter; cool. Add sugar mixture. Add eggs, one at a time, beating well after each addition. Add buttermilk and vanilla; beat well. Pour into two 8-inch pie shells. Bake at 325° for 30 minutes, or until done.
First you take a live cooter and wait for him to stick his head out from under his shell. When he does, you grab it and whack it off. Take a hatchet to the underside so you can get to the meat and remove it along with the liver, tripe and eggs (if he has any?). Set aside.
Combine flour, lard and enough water to make a soft dough. Roll thin, cut into strips and drop in hot broth. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
In buttered baking pan (9 x 9 x 1 3/4) layer broccoli, chicken, bread cubes and cheese. Combine gravy, milk and pepper; pour over mixture. Bake at 375 degrees for 40 minutes; let stand 5 minutes. Makes 6 servings.
Combine ingredients and chill slightly. Make into a ball and roll in chopped walnuts. Serve with crackers.
Steam at medium-high heat in a steamer, or use colander to put vegetables, using a pot to place under colander with about 1/2 a pot of water to steam. Use a cover over colander and steam until vegetables are tender but not too soft, about 30 to 45 minutes. Stir occasionally.
Brown the hamburger meat with the onions and garlic salt. Boil macaroni shells until tender; then combine meat mixture with the shell macaroni. Add spaghetti sauce, tomatoes and mushrooms together with half of each of the cheese and the rest of the cheese to go on top. Bake until cheeses melt at 350°.
In a large, heavy skillet, melt margarine over low heat. Dust chicken with flour, shaking off excess. Brown chicken in margarine over medium-high heat, stirring constantly. Add garlic, basil, oregano, parsley, salt and pepper and stir 2 minutes. Add sherry and bring to a boil. Cover skillet and cook over low heat until sauce thickens, about 10 to 20 minutes. Remember to keep stirring occasionally. Serve over cooked pasta.
Beat eggs well, add melted oleo, sugar, milk, flour, salt, baking powder, vanilla and desired amount of coconut. Mix all this together and pour into two 8-inch pie pans. Bake at 350° for 30 or 35 minutes. You can also use chopped pecans instead of coconut.
Wash and skin chicken. Roll chicken in crushed corn flakes. Place in baking dish. Pour melted butter over chicken. Bake 1 hour at 350°. Mix cheese and mushroom soup; pour over chicken. Return to oven until cheese and soup are hot.
Peel yams and cut into 1/2-inch thick circles. Spray glass baking dish with Pam. Add remaining ingredients. Bake for 1 hour at 375°, tossing every 15 to 20 minutes. Serve with turkey and stuffing meat loaf.
Cream butter and cream cheese together. Work in flour. Chill if very soft. Roll into 48 balls. Press into 1 3/4-inch muffin tins as tarts. Fill and bake.
Beat the first 7 ingredients until smooth. Add the water, flour and baking soda. Pour into 3 loaf pans or 1 pound coffee cans sprayed with nonfat cooking spray. Bake for 55 minutes at 350°. Serve with Dream Whip on top. Yields 3 loaves or 3 coffee cans (36 slices).
Have eggs, butter and sour cream at room temperature. Grease and flour bottom of a large tube pan. Preheat oven to 325°. Cream butter and sugar. Add eggs, one at a time, beating thoroughly. Sift together the flour, baking soda and salt. Combine sour cream, flavorings and brandy. Add alternately the flour and sour cream mixture to the sugar mixture. Mix just until blended. Pour into prepared tube pan. Bake for 70 minutes, or until done.
Cook spaghetti; drain; while hot, mix with margarine, Parmesan cheese and eggs. Mix well. Spread and press in 10-inch pie pan, well buttered. Cook crumbled beef until browned. Spread cottage or Ricotta cheese over crust. Spoon meat mixture on top of spaghetti crust. Cover with sauce. Bake uncovered for 20 minutes in 350° oven. Cover with Mozzarella and bake for 5 minutes more. Let stand for 5 minutes; cut in wedges, then eat and enjoy.
Soak beans overnight in enough water to cover. Next day, place onions and green peppers in blender until pureed. Saute until liquid is consumed. Add 1 can pimentos which has been blended and 1/2 of olive oil. Saute well; add to beans. Add salt, pepper and sugar. Allow to cook on low heat for 3 hours, until thickened. During last hour, add remaining olive oil, vinegar and can of pimentos, which have been chopped in small pieces, along with water of same. Makes 15 to 20 servings. May be refrigerated. Can freeze for future use.
Cream butter and sugar; add beaten egg yolks. Add baking powder to flour and add alternately with milk. Spread on 2 buttered round cake tins. Beat egg whites until stiff, adding cream of tartar. Add sugar gradually. Place meringue on top of cake batter; sprinkle with chopped pecans. Bake 25 to 30 minutes at 350°. Spread layer with whipped cream (strawberries may be added to whipped cream). Top with second layer and enjoy!
Combine ground beef, rice, egg, pickles, celery, onion, pepper and paprika in a bowl. Mix lightly, but well. Shape meat into 1 1/2-inch meatballs. Place in an 8 x 12 x 2-inch baking pan.
Mix Cool Whip and lemonade. Add other ingredients. Pour into a graham cracker pie crust. Cover with foil and put in the refrigerator. Let chill. Cut into slices and serve.
Cut cantaloupe into 1/2 to 3/4-inch size pieces. Mix with sugar and let set overnight or all day. Add lemon juice and cook until clear and thick.
Fry chicken or pork in oil until light brown. Add shrimp, garlic and green onions. Saute until all looks light brown. Add carrots; saute until crisp. Add cabbage, soy sauce, salt and bean sprouts. Stir for a few minutes. Set aside.
Boil first 5 ingredients, then remove from stove and add oats and peanut butter.	Mix well and drop on wax paper or foil to cool.
Mix these ingredients thoroughly and make into balls. Freeze for 20 minutes. Remove from freezer and dip in melted almond bark. Refreeze.
Preheat oven to 375°. Combine salt and pepper with 1/2 cup flour. Rinse chicken and roll in flour. Fry in margarine until brown and then remove from skillet. Add to drippings in skillet: soup, onion, dried parsley flakes, dried celery flakes, thyme and 1 1/3 cups water. Heat in skillet until hot. In 9 x 13-inch pan, grease with margarine and then add Minute rice. Pour mixture from skillet over rice. Make sure rice is covered by mixture. Put chicken on top. Cover and bake 30 minutes in oven. Yields 4 servings.
In a large kettle, bring 1 qt. water to a boil. Add tea bags and steep for 5 minutes. Discard the tea bags and stir in lemonade and orange juice concentrate. Add sugar and remaining water. Serve over ice. Yields: about 3 qts.
Heat oven to 350°. In 3-quart saucepan bring water to a boil. Add peppers; return water to boil. Cook peppers in boiling water 5 minutes; drain. In 10-inch skillet, melt 2 tablespoons butter and add onion. Cook over medium heat, stirring occasionally until tender (3 to 4 minutes). Stir in tomato, corn, salt and basil. Cook until heated through (3 to 5 minutes). Stir in cheese. Place peppers in 9-inch square baking pan. Fill each pepper with about 1/2 cup vegetable mixture.
Heat cream cheese, mayonnaise, mustard and white wine. Add other ingredients and cook over low heat for 1 hour. Serve in chafing dish or small crock-pot to keep warm. Serve with crackers, Melba toast or use miniature pastry shells.
Debone chicken and cut in bite-sized pieces and put on skewers. Soak chicken in sauce for 2 hours and broil.
Sprinkle top with more chocolate chips and nut meats. Bake at 325° for 45 minutes in a 9 x 13-inch pan.
Thoroughly combine all ingredients except sauce; mix well. Shape into bite-size meatballs. Place on rack of broiler pan. Bake in preheated 425° oven for about 15 minutes; drain well. Place browned sausage in lightly greased crock-pot. Cover and cook on low setting for 5 to 6 hours. Serve on wooden picks for dipping in sauce.
Blend butter and cheese. Mix in flour, paprika and salt. Shape about 1 tablespoon of dough around each olive. Wrap in foil and freeze.
Blanch onions in boiling water for 1 minute. Drain; peel. In a kettle, melt butter over moderate heat. Add the beef; toss to coat it with butter, but do not let it brown. Add wine, stock, tomato paste, vinegar, sugar, cumin, garlic, allspice, bay leaf and salt and pepper to taste. Bring mixture to a boil; simmer stew, covered, for 1 hour and 30 minutes. Add onions. Simmer, covered, for 30 minutes.
Brown meat; add onions and green peppers and cook a few minutes; add liquid from corn and the can of mushroom soup. Cook 10 minutes. While the meat is cooking, cook noodles in separate pot until tender; drain. Add corn and cheese soup to meat. Bring to boil. Add noodles to meat and mix well. Pour into 9 x 13-inch casserole. Garnish with pimentos. Cover and bake until thoroughly heated 30 to 35 minutes at 350°.
Saute first 4 ingredients with a little water. Stir in remaining ingredients. Mix and heat through. Serves 4. Almonds or cashews may be substituted.
Cook the first 4 ingredients in a 4-quart saucepan. Bring to boil exactly 15 minutes. Remove from fire. Add the next 3 ingredients. Beat until thick. Pour into greased container.
Combine ingredients. Beat with wire whisk or mixer on medium speed until thoroughly mixed. Cook as thin pancakes on a medium heat setting. Brown on both sides. Roll or fold in quarters and serve with favorite topping.
In a large skillet, brown chicken in vegetable oil. Pour off fat. Add gravy, lemon juice, thyme and vegetables to skillet. Cover and cook over low heat 5 minutes or until done. Spoon into pastry shells. Serve. Serves 6.
Combine all of the ingredients; mix for 1 to 2 minutes with electric mixer. Pour into 2 greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 hour. Let cool in pan about 5 minutes, then glaze.