HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream 1/2 sugar with shortening and flavoring. Combine flour, baking powder and salt; add to creamed mixture and milk. Beat egg whites and add remaining 1/2 sugar then fold into cake mixture after coconut has been added to cake mixture. Bake at 350° for 30 minutes or until done.
Combine stuffing mix and milk; when softened, add remaining ingredients. Shape into patties; broil or grill. Toast your buns for added taste.
Mix sugar, butter and syrup. Add eggs and mix well. Add flour, salt and soda. Mix alternately with buttermilk. Add vanilla. Bake in tube pan at 350° about 45 minutes or until done.
Combine all ingredients in medium mixing bowl; mix thoroughly. Refrigerate until ready to serve. Served with sliced tart apples (such as Granny Smith or Cortland) that have been dipped in lemon juice to prevent browning.
Cream oleo. Add sugar gradually. Add eggs, one at a time, beating after each egg. Add flour with milk. Blend in flavorings, coconut and pineapple; mix well. Pour into tube pan. Bake for 1 1/4 hours at 350°.
Mix all ingredients. Wet the bottom of the skillet. Bake at 425° for 25 minutes.
Dip eggplant fingers into Egg Beater liquid and then into crumbs. Make sure they are covered on all sides. Line up on ungreased pans and bake at 350° for 30 minutes or until tender.
Preheat oven to 350°. Sprinkle ham and cheese over pie shell. In a small bowl, combine egg and milk; pour evenly into pie shell. On cookie sheet, bake quiche 20 to 25 minutes or until knife inserted in center comes out clean. Yield: 2 servings.
Cream together butter and both sugars. Add 4 eggs, vanilla and milk separately. Add flour and oatmeal (that after being measured is 5 cups, is put into blender until it turns to powder). Add salt, baking powder and baking soda to flour mixture. Add flour mixture to butter mixture slowly. Add chocolate chips. Bake on an ungreased cookie sheet in a preheated 375° oven until light golden.
Mix all ingredients well (except shell); pour into unbaked pie shell. Bake in preheated oven at 300° for 45 to 50 minutes. Top with Cool Whip.
In large skillet, heat olive oil over medium heat. Add garlic, thyme and parsley and stir briefly. Do not let garlic brown. Increase heat to high and add mushrooms. Stir and mix well with garlic, thyme and parsley. Reduce heat to medium. The mushrooms will exude a lot of water. Cook for 15 to 20 minutes until it has evaporated. Add salt and pepper.
Mix all ingredients together. Add water. Mix thoroughly until quite moist. Either stuff fowl or place in container and cook with fowl.
Cream together oleo and sugar. Add eggs, one at a time. Stir in flour, baking powder, vanilla, Hershey's syrup and nuts. Put in cookie sheet (10 1/2 x 15 1/2-inch). Bake at 375° for 15 to 20 minutes.
In large bowl, combine eggs, oat flakes, onion, Italian seasoning, green pepper, salt, pepper and garlic powder. Mix well. Add ground beef and ground turkey. Blend well. Put into pan. Bake in preheated oven at 400° for 30 to 40 minutes. You may top with Cheddar cheese.
Measure words carefully. Add understanding, time and patience. Cook on the front burner. Keep temperature low; do not boil. Add humor and personality. Season to taste with spice of life. Serve in individual molds. This recipe is guaranteed never to fail.
Heat until boiling 2 1/2 quarts water, beef base, beef broth, butter, tomato juice, sugar and 1/4 cup salt. Cut vegetables into small cubes. Cook separately in salted water, then add to mixture. Take a little less than 2 quarts flour and add enough water to make a smooth paste to thicken soup. Season hamburger with salt and pepper (if not already seasoned). Add onions; fry in flour and butter. Mix hamburger and drippings with soup. Some beef chunks can be added instead of all hamburger. Cold pack for 2 hours. Pressure cook for 40 minutes at 10 pounds. Makes about 30 quarts.
Mix boiling water, oatmeal and margarine and let stand 20 minutes. Add remaining ingredients and stir by hand. Bake at 350° for 35 minutes in an 8 x 10-inch pan.
Dissolve gelatin in boiling water. Cool until just begins to set. Cream together cheese, sugar and lemon flavoring. Add gelatin. Mix well. Whip milk according to directions on can. Fold whipped milk into gelatin mixture. Pour filling into crust. Chill several hours or overnight. Garnish.
Saute onion in vegetable spray (i.e., Pam); add garlic. Stir in tomato paste, water, oregano and basil, sugar, salt and pepper. Heat to boiling. Reduce heat; simmer uncovered for 30 minutes, stirring occasionally. Serve over spaghetti; sprinkle with grated cheese.
Put raw hamburger in chunks on bottom of 2-quart casserole dish. Season with pepper and salt. Put 1-inch cubes of raw potatoes over hamburger. Put corn over potatoes, then place pats of butter on top. Put on casserole cover. Bake in microwave about 25 minutes, stirring gently once or twice.
Mix all ingredients in a 2-quart casserole dish and cover tightly. Bake in a 300° oven for 3 hours. DO NOT PEEK! Serve over noodles or yellow rice. Yield: 6 to 8 servings.
Drain beans and save liquid. Brown bacon and hamburger. Saute onions. Combine beans, hamburger, bacon and onions. Combine remaining ingredients and mix. Pour into pan. If it looks too dry, add some of bean liquid. Bake at 350° for at least 1 hour.
In a 13 x 9 x 2-inch baking dish, arrange muffins, cut side up. Place 2 bacon slices on each muffin half. Half fill 10-inch skillet with water; bring just to boiling. Break one egg into a dish and carefully slide egg into water. Simmer, uncovered, 3 minutes or until just set. Remove eggs with a slotted spoon. Repeat until all eggs are done, placing one egg atop each muffin stack.
Combine and mix cake mix and eggs. Stir in cherry pie filling. Mix well until blended. Pour into a greased and floured 9 x 13-inch pan and bake for 35 to 40 minutes. Frost as desired.
In large bowl, combine mayonnaise, vinegar, salt, sugar and pepper. Add remaining ingredients. Cover; chill. Makes about 5 cups.
In a large bowl, mix together the milk, salt and 1/2 cup of sugar. Add yeast, eggs and 1/2 cup melted margarine. Slowly add flour until sticky. Cover with damp towel; let rise until doubled in bulk. Divide dough in half; roll on floured board to 1/4 inch thick.
Preheat oven to 450 degrees. Generously coat a rimmed baking sheet with cooking spray.
Stir shortening and dry ingredients. Add 1/4 c. milk and mashed bananas. Beat 2 minutes. Add eggs and remaining milk. Beat 2 more minutes. Bake at 375 degrees about 30 minutes. Use 13 x 9 inch pan.
Saute vegetables in margarine 3 to 5 minutes until tender. Add fried and crumbled bacon. Separate 1 can of biscuits into 3 to 4 layer sections and layer in Bundt pan (bottom and sides). Sprinkle cheese and vegetables and cover with more layers of biscuits. Do this 2 to 3 times, then put one more layer of biscuits over this mixture and fold over edges of biscuits from sides and middle. Bake at 350° for 30 minutes until brown.
Beat egg whites until stiff; add sugar gradually. Add crackers, baking powder and vanilla. Stir in nuts. Bake at 350° for 25 minutes in greased pan. Cool. Cover with Cool Whip. Sprinkle with toasted coconut.
Beat egg white with cold water. Pour over pecan halves and stir to coat. Mix sugar, cinnamon and salt. Sprinkle over nuts and mix well. Spread pecans on buttered 10 x 13-inch cookie sheet. Bake at 250° for 1 hour, stirring every 15 minutes.
Cook the pasta according to the directions on the package. Drain the artichoke hearts and water chestnuts and chop into medium size chunks. Add the drained and cooled pasta to the remainder of the ingredients; mix thoroughly and top with the cheese. Salad should be refrigerated for at least an hour prior to serving.
Bring syrup and sugar to a boil, add peanut butter and vanilla. Pour over cereal. Pat in pan. Melt chips on low microwave, heat and frost.
Beat eggs; add sugar slowly while beating. Add remaining ingredients, adding melted butter last. Drop by teaspoon onto greased and floured baking sheet. Bake about 15 minutes in a 325° oven.
Brown pork chops in 10-inch skillet until brown on both sides. Sprinkle with pepper. Remove from skillet. Mix potatoes, sauce mix and the remaining ingredients in skillet. Heat to boiling, stirring occasionally. Reduce heat. Place pork chops on top of potato mixture. Cover and simmer until potatoes are tender. Bake 30 to 35 minutes. Makes 4 servings.
Put first five ingredients into a large bowl. Put sugar and milk into a large pan. Stir and bring to a boil. Pour all ingredients into boiled mixture and stir until melted. Pour into buttered pan about 1 inch thick. Cool 2 to 3 hours before cutting. Makes approximately 5 pounds.
Peel potatoes and cut into cubes. Set aside. In large saucepan, melt butter. Add onion and saute 5 minutes. Add potatoes, water and bouillon. Cover; bring to a boil. Reduce heat to medium and cook until potatoes are tender. Pour contents of saucepan into container of electric blender. Holding lid on securely, blend until smooth. Return to saucepan. Add remaining ingredients. Heat through. Makes about 6 cups.
*To make buttermilk, add 1 tablespoon lemon juice to a cup of milk; let sit for about 15 minutes.
In a 9 x 13-inch Pyrex baking dish melt 1/2 of the stick of margarine. Pour hash brown potatoes over margarine. (Leave at room temperature for a few minutes or thaw in microwave for a few minutes.) Put on salt, pepper and parsley. Mix soup, sour cream, cheese and onion. Pour on top of potatoes. Melt other half stick of margarine and pour over crushed corn flakes. Mix together and put on top of the casserole. Bake in a 350° oven 45 minutes. Serves a large number of people.
Melt caramel candy, water and margarine in a double boiler. Mix in pecan halves and vanilla. Drop by tablespoonfuls on buttered tray to cool. Heat chocolate bar and paraffin in double boiler until melted and smooth. Dip patties into chocolate until coated well. Drop on wax paper.
Mix together at medium speed. Bake in muffin pan sprayed with Pam. Makes approximately one dozen medium size muffins.
Spoon the strawberry puree into the bottom of a tulip champagne glass. Fill with champagne. Float a strawberry and mint sprig on top. Makes 1 drink.
Combine first 5 ingredients; chill at least 1 hour. Just before serving, combine mayonnaise, lemon juice and pepper; stir. Fold in whipped cream. Pour over slaw; toss gently. Garnish with chopped pecans. Serves 6 to 8.
Spread pineapple over bottom of lightly greased 13 x 9 x 2-inch pan. Toss fruit with 1/4 cup sugar and lemon juice. Layer over the pineapple. Sprinkle dry cake mix over fruit. Pour butter and remaining sugar over top. Bake at 350° for 50 to 60 minutes. After it has baked 20 minutes, cut through to bottom of dish to allow juice to rise to top. Serves 12.
Heat oil in skillet. Add sausage. Add chicken, onion, green pepper and garlic. Cook and stir until chicken is cooked. Stir in tomatoes, okra, sauce and seasonings. Bring to a boil. Stir in rice. Cover. Remove from heat when done. Let stand 5 minutes.
Preheat oven to 350°. The day before, combine chicken broth, celery and cheese. Refrigerate. Before baking, add eggs, soup and 3 cups of cracker crumbs. Pour into a 13 x 9 x 2-inch greased pan. Top with remaining crumbs. Bake 1 hour at 350°. Serves 12 to 15.
Mix flour, salt, oil, cream of tartar and water. Cook on medium-high heat, stirring always until mixture turns loose of sides of pan and then looks like white play doh. Divide into 4 small balls and add a different color of food coloring to each ball.
Melt peanut butter and margarine over low heat. Stir in vanilla and powdered sugar. Mix well; shape into balls. Melt semi-sweet morsels and wax in double boiler. Last, dip balls into chocolate.
Mix all together and beat thoroughly, then dissolve 4 teaspoons soda in 1 cup boiling water. Stir this in slowly. Add 5 1/2 to 6 cups flour or enough to make dough easy to handle. Drop by teaspoonfuls on cookie sheet and bake at 375° until done.
Cut cheese into strips and press into chiles. Dredge with flour. Whip egg whites until stiff. Beat yolk, salt and 1/4 cup flour. Fold in egg whites. Heat oil in skillet (2 inches). Dip chiles in egg mixture. Place in skillet. Fry until brown, turn and fry on other side.
Mix cheese and pineapple with mixer. Stir in onion, green pepper, salt and 1/2 cup pecans. Roll into one large ball, 2 loop or fill a scooped-out fresh pineapple half. Roll or top with remaining pecans.
Combine 1 cup all-purpose flour, undissolved yeast, sugar, dry milk and salt in a 1 gallon heavy-duty Ziploc freezer bag. Squeeze upper part of bag to force out air. Shake and work bag with fingers to blend ingredients. Add hot water and oil to dry ingredients. Reseal bag and mix thoroughly. Gradually add enough remaining all-purpose flour to make a stiff dough that pulls away from the bag.
Boil ingredients to 238° on candy thermometer. Remove from heat; add 1 1/2 cups Spanish peanuts. Return to heat and cook to 300°, stirring constantly. Remove from heat. Add 2 teaspoons baking soda. Stir thoroughly and quickly. Pour on buttered cookie sheet. Cool, then crack brittle and remove from cookie sheet. Place in an airtight container.
Cook halibut steaks with onion and celery in small amount of water. Cool. Flake and remove all bones. Mix fish with the rest of the ingredients, seasoning to taste with salt and pepper. Serves 4 to 6. Shape in a fish mold if desired or serve on lettuce leaf.
In a processor, add onion; chop fine. Add drained shrimp, 2 teaspoons horseradish and cream cheese. Blend together. Serve on bed of lettuce. Mix catsup with 2 teaspoons horseradish; pour on top of the shrimp mixture. Wheat crackers around the bed of lettuce goes really well.
Mix brown sugar, shortening, butter, egg yolk and vanilla in large bowl. Mix in flour and salt to form dough. Shape into 1-inch balls. Beat egg white slightly. Dip dough in whites, then cover with nuts. Place on cookie sheet, 1 inch apart. Press thumb deeply into center of each. Bake 8 to 9 minutes at 350°. After cookies cool, fill center with jelly.
Separate egg yolks from whites. Mix yolks with flour and sugar; then add milk. Cook until you have a pudding texture. Line a baking dish with wafers. Pour 1/2 of pudding over wafers; cut up 1 1/2 bananas and put over pudding. Repeat with wafers, pudding and bananas. Beat egg whites until peaks form. Add 2 tablespoons sugar gradually and 1 drop vanilla extract. Pile onto the pudding and brown topping in oven.
In a 1-quart saucepan over high heat, heat 3/4 cup of the milk and margarine to scalding. In large bowl, pour hot milk mixture over stuffing. Toss to mix well. Pat half of the stuffing mixture into a buttered 12 x 8-inch baking dish.
Mix in order given and beat well. Bake at 350° for 35 to 40 minutes. Use greased 13 x 9 x 2 1/2-inch pan. While cake is hot, poke it full of holes and pour glaze over it.
Bring to boil. Pour over asparagus. Refrigerate 2 hours. Keeps for days.
Combine all ingredients in Dutch oven. Bring to boil and simmer uncovered for 1 hour, 15 minutes or until mixture is thickened and deep brown. Pour hot chutney into hot clean canning jars leaving 1/2-inch head space. Remove air bubbles. Wipe jar rims. Adjust lids and rings. Process for 10 minutes in boiling water bath. Remove jars from water. Serving size = 1 tablespoon. Calories per serving = 23.
Wash chicken and pat dry. Sprinkle with salt and pepper. Brown in margarine in a large skillet. Remove chicken to paper toweling. Wipe, trim and quarter mushrooms. Add to skillet and cook until golden. Remove and set aside for use later. Stir onion into remaining drippings in skillet and cook for a few minutes. Add orange juice and sugar. Cook over high heat until mixture is reduced by half. Lower heat and stir in consomme. Arrange browned chicken in sauce. Cover and cook over low heat until tender, about 1 hour. Add mushrooms during last 10 minutes of cooking. Makes 8 servings.
Boil grits, and 1 teaspoon salt until thick.	Stir in cheese and parsley. Spread into 9 x 13-inch pan. Cover with plastic wrap; freeze 2 hours. Cut grits into rounds. Beat eggs	with 2 tablespoons of water. Dip grits in and coat with crumbs. Heat 2 tablespoons oil in a large skillet. Fry until golden brown.
Mix ingredients. Let rise until double in size. Punch down and make into 12 balls. Pull or roll balls to about 6 to 8 inches long. Roll in butter, then cinnamon and sugar. Tie into knot and place into pan to rise. Let rise until double. Bake at 400° until done.
Bring first 3 ingredients to a boil. Cook until clear. Remove from heat, let mint stay in until it has cooled. Then boil 2 cups water and steep tea bags until water is cool. Remove tea bags and mint and mix the two together. Add enough water to make a gallon. Serve iced!
Cut squash in thin slices. Pour enough can milk over squash to dampen them and mix. Add flour and meal, then mix altogether. Sprinkle salt and pepper for taste. Deep fry squash.
Combine apples, raisins, walnuts, honey, 1/4 cup brown sugar, lemon juice, 1 teaspoon cinnamon and nutmeg in an 8 x 8 x 2-inch microwave-safe dish.
Shape into patties; broil for 10 minutes on each side or until done. Or shape into loaf and bake for 1 hour at 350°.
Mix well the cake mix, pecans and melted butter. Press evenly in greased and floured 9x 13-inch pan. Mix softened cream cheese and brown sugar until smooth. Spread on top of cake mix and sprinkle with remaining pecans. Bake at 350° for 25 minutes. Cool, refrigerate, enjoy!
Grease a 9 x 13-inch pan. Mix cake according to directions on box. Pour half of mix in bottom of pan and bake at 350° for 15 minutes. In a double boiler, melt caramels with sweetened milk thoroughly. When cake is done and caramels are melted, pour over cake, not touching sides of pan. Pour rest of batter over caramel mixture and finish baking. When cake has cooled, mix dry package of Dream Whip and Cool Whip (thawed) together and pour over top.
Boil lightly for 10 minutes. Stir often; cool. Put in Ziploc freezer bags and freeze.
Mix together. Put into pie shell. Bake at 350° for 25 minutes.
Cream margarine. Add sugar and cinnamon. Beat in egg, flour and salt. Refrigerate dough overnight.
Dissolve yeast in warm water. Mix with buttermilk. Cut shortening in dry ingredients. Add liquid.	Put in plastic bag and put in refrigerator until you want to bake. Take out as much as you want at a time. Roll out and cut. Dip or turn in liquid margarine.	Let rise for 1/2 hour. Then bake in a 425° oven for 12 to 15 minutes. Dough will keep a week in the refrigerator.
Mix together flour and butter. Work until creamy. Add eggs and sugar. Mix well. Add baking powder, salt, butter, flavoring, lemon and vanilla extract. Mix thoroughly. Pour into large tube pan. Bake 1 hour in 300° oven. Increase heat to 325° and bake 15 to 20 minutes longer.
Combine flaked crab, chopped almonds, chopped hard boiled eggs, pimentos and peas or beans; mix with white sauce made from milk, butter and flour, seasoned with onion and dash of Tabasco sauce. Put in buttered pan. Cover with bread crumbs and bake in pan of water at 350°.
Spread chicken in buttered casserole dish. Spread broccoli and mushrooms over chicken. Mix soups and mayonnaise. Spread over all. Sprinkle 1/2 cup Cheddar cheese over all. Bake 30 minutes at 350°.
Cream margarine and sugar; add beaten eggs; blend well. Add flour, mashed banana and nuts. Pour into greased and floured loaf pan. Bake at 350° for 1 hour. Don't open door until done!
Mix all ingredients together well. Bake in 10-inch buttered pie dish for 30 minutes at 350°.
Remove stems from mushrooms. Chop stems. Set caps and stems aside. Over medium heat, cook sausage until brown. Save two tablespoons of drippings from sausage; drain the rest. Finely chop the sausage. Cook stems in drippings; stir frequently. Remove from heat; stir in sausage, cheese and bread crumbs. Fill caps. Bake 15 minutes at 450°.
Mix butter and sugar; add eggs, pumpkin and water. Stir in dry ingredients. Pour into 3 bread pans. Bake 1 hour and 10 minutes at 350°.
Cook potatoes, celery, onions, parsley flakes and bouillon cubes with water until tender. Blend flour with small amount of milk; stir into tender vegetables. Add remaining milk. Add cubed cheese and set off stove. Cover and let cheese melt.
Dice cooked chicken meat. Thicken broth with a paste made of flour and fat seasoned with salt and pepper. Fill a baking dish with alternate layers of crackers, chicken and potatoes. Cover with crumbs. Pour in a gravy, dot with bits of butter. Bake 15 to 20 minutes in a 350° to 400° oven. Serves 3.
Saute onions in butter, then add meat and brown. Add remaining ingredients, saving some of the cheese for the top and simmer 10	to 15 minutes.	Pour into a casserole dish and top with remaining cheese. Bake at	350° until cheese is melted. Serve with tostados or corn chips.
Line pan with foil and butter. Ridge sides 8 x 8 x 2-inch. Butter 1-quart saucepan. Combine sugar, syrup and water. Bring to boil; stir until sugar is dissolved continuously. Cook until hard stage. Remove from heat; add flavor and coloring. Pour into prepared pan. When set around edges, take foil out and cut; work fast. Roll in confectioners sugar. Cut with scissors.
Boil pasta to cook as directed on box, usually 12 minutes at a rolling boil. Drain in colander. Rinse pasta thoroughly with cold water to prevent finished product from becoming gummy. Cube cheese into small pieces. Cut whole tomatoes into smaller pieces.
Mix juices, Kool-Aid, jello and sugar in 1-gallon container. Pour one half of mixture in another gallon container. Finish filling both gallon containers with water. Makes 2 gallons.
Heat water and margarine to boiling. Stir in Bisquick all at once. Stir over heat until mixture leaves side of pan and forms ball (about 1 minute). Remove from heat. Beat in eggs, beating until mixture is smooth. Mix in cheese and seasoning. Drop dough by teaspoon onto lightly greased cookie sheet. Bake at 400° until puffed and light golden brown (18 to 20 minutes).
Soften margarine at room temperature. Add sugar and cream together. Add flour and eggs; beat well. Stir in butter, milk and vanilla. Pour into unbaked pie shell. Bake 45 to 50 minutes at 350°.
In large mixing bowl put Hershey bits, Marshmallow Creme, vanilla and nuts. In large heavy pan or Dutch oven, put the sugar, canned milk and butter. Cook together, after a rolling boil, for 6 minutes only. Stir with wooden spoon all the time it is cooking. Pour over first mixture. Stir and mix well. Pour in 9 x 13-inch pan. Makes 5 pounds.
Mix ingredients in blender. Pour into a buttered 9-inch pie plate. Bake at 400° for 30 to 35 minutes. Test with inserted knife in center to check doneness.
Prepare cider using a large automatic coffee maker. Substitute the cider for water. Place remaining ingredients in coffee basket with filter and brew. Makes 2 quarts. The aroma is fantastic!
Boil chicken until done; reserve the chicken broth. Debone chicken and cut into pieces. Saute celery and onions in butter until done. Cook spaghetti in the reserved broth until done. Add celery, onions, soup, cheese and chicken to spaghetti and broth. Cook until cheese is melted. Serve hot.
Melt white bark. Pour over 10 cups dry mix. Mix and spread on wax paper. Refrigerate until firm. Break up and enjoy. Dry ingredients can be varied to suit your tastes.
Cut sirloin tip steak into thin strips. Cut chicken into thin strips. Cut up onion, tomatoes and pepper into strips (not chopped into small pieces). Cook steak and chicken until meat is almost done. Separate meat in half. Put tomatoes, peppers and onions in center to cook. Let it cook on low heat until peppers and onions are tender. Stirring vegetables helps season meat. Serve on flour (brown) tortillas.	Top with sour cream, lettuce and tomatoes (optional).
Mix gelatin with boiling water. Stir until dissolved. Then add cold water and fruit juices. Pour over ice and add ginger ale just before serving.
Pour dressing over cabbage mixture and let stand 2 to 4 hours before using.
Stir all together in greased casserole. Bake at 300° for 3 hours. Stir every 15 minutes for first hour. May add raisins and nuts.