HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar and butter; add eggs and blend together. Add the cake flour, vanilla, lemon flavoring and the whipping cream, beating well. Pour into a tube pan or Bundt pan. Cook for one hour at 300°.
Mix the potatoes, boiling water and egg yolks. Let rest awhile. Mix with the butter; mix fast. Add the flour, one cup at a time. You will have a large ball of dough. Cut pieces, then roll each piece into a rope. Cut pieces about 3/4-inch long from the top. With the index and middle finger, dig the pieces. They will have an indentation in them. Cook in boiling water until done. They do not take long to cook. Serve with spaghetti sauce and meatballs.
Mix yeast, milk, sugar, margarine, salt and 2 cups flour; stir well. Let stand until it bubbles. Add rest of flour; knead. Let rise until double. Work down, then make into rolls. Let rise again in pan. Cook at 375° for about 20 minutes.
Combine potatoes and beaten egg. Add salt and pepper. Shape into 6 round cakes about 3/4-inch thick. Brown cakes on both sides in hot oil.
Mix first 7 ingredients well; gently shape into 1-inch balls. Melt shortening in large skillet. Brown meatballs. Remove meatballs from skillet; pour off fat.
In a large bowl, combine beef, salt, onion, oregano, rosemary and rice. Shape the mixture into 1 1/2-inch balls. Heat the oil in a heavy 12-inch skillet over moderately low heat for about 1 minute. Cut the meatballs, uncovered, turning frequently until browned on all sides (about 5 minutes). Add the tomato sauce and water; cover and simmer for 30 minutes. Serve with a green salad and crusty Italian bread. Makes 4 servings.
Mix first 4 ingredients in a bowl. Add mayonnaise and pimento; salt and pepper to taste. Butter casserole. Dice 2 slices of bread. Pat in bottom of casserole. Add chicken and mayonnaise mixture. Dice other 4 slices of bread and pat on top. Mix eggs and milk together. Pour over top of bread. Cover and refrigerate overnight. Spread soup and cheese mixture over the top of the casserole. Bake 1 hour at 325°. Serves 6.
Mix well the oatmeal, brown sugar, butter, flour and soda. Put aside 1 1/2 cups for topping. Press into 9 x 13-inch pan, forming crust. Bake 10 to 15 minutes. In a saucepan, heat egg yolks, sugar, cornstarch, sour cream and raisins. Cook over low heat. Bring to a boil and cook 5 to 10 minutes, stirring constantly. Pour into cooled crust. Top with reserved crumbs and bake at 350° for 20 minutes.
Cream margarine; add sugar and beat until smooth and fluffy. Add cream cheese; blend in eggs, vanilla and lemon extract. Mix flour, baking powder and baking soda together. Stir slowly into cream cheese mixture. Then add nuts and chocolate pieces. Drop by teaspoon on lightly greased cookie sheet. Bake at 350° for 12 to 15 minutes until lightly browned. Yields 4 dozen.
Melt butter. Add flour and cook over low heat until well blended, but not browned. Gradually add 2 cups hot chicken stock, warm milk and cream, blending well. Cook slowly, stirring frequently, until thick. Add remaining 4 cups stock and diced chicken. Heat to boiling. Season with salt and pepper. Serve garnished with almonds. Serves 10.
Combine milk, pudding and Amaretto. Beat well with mixer until thick. Blend in Cool Whip by hand until smooth. Let sit overnight. Serve with favorite fresh fruit. Makes large quantity; can be cut in half.
Drain a can of black beans and a can of whole kernel corn. Combine. Add onion. Pour salsa over all. Let set overnight to mingle the flavors. Good for picnics.
Put shortening, sugar, spices and egg in a large mixer bowl. Mix until well blended. Add molasses and mix well. Sift together flour, baking powder and soda. Stir into shortening mixture and mix well. Refrigerate for at least 2 hours for easier handling. Roll out on floured board and cut gingerbread men shapes. Use bits of raisin for eyes, nose and buttons. Sprinkle with granulated sugar, if desired. Bake on greased cookie sheets at 375° for 8 to 10 minutes. Makes about a dozen 5-inch gingerbread men.
Heat drippings in skillet; add remaining ingredients and 1/4 cup water. Cook, covered, over low heat. Stir occasionally.
Heat oven to 375°. Brown meat. Drain off excess fat. Add sauce and seasonings. Simmer for 30 minutes. Cook noodles. Cool, drain and rinse. Combine remaining ingredients except Mozzarella cheese. Place a little sauce, then noodles in baking dish. Half of cottage cheese mixture, then half of Mozzarella cheese, sauce again, noodles, cottage cheese and Mozzarella cheese. Bake for 30 minutes. If cold or frozen, bake 1 hour.
Place all ingredients in a bowl; beat at medium speed. Grease tube pan with sugar and butter. Cook 1 hour and 15 minutes at 350°.
Mix together. Pour into tube pan or 9 x 13-inch pan. Bake at 325° for 1 hour to 1 hour and 10 minutes.
Cook beets until tender. Dip into cold water. Peel off skins. Make the syrup. Pour the above syrup mixture over the beets and simmer 15 minutes. Pack into sterilized jars and seal.
Melt margarine in 13 x 9-inch pan. Alternate layers of stuffing and chicken (save some stuffing for top). Mix soups with 2 cans saved broth. Pour over mixture. Sprinkle remaining stuffing over top. Bake at 300° for 25 minutes.
Spoon stuffing into bottom of oiled shallow casserole. Top with cubed turkey. Add bouillon cubes to hot water and heat to boiling. Blend flour into cold water and stir into hot liquid. Cook over low heat, stirring constantly, until thickened. Add broccoli and sour cream and pour mixture over turkey in casserole. Bake in 350° oven for about 15 minutes; top with triangles of sliced cheese and return to oven for 5 to 6 minutes until cheese begins to melt.
Mix peanut butter, butter and sugar until smooth. Form balls the size of buckeyes. Refrigerate balls. Slowly melt chocolate chips and paraffin together in top of double boiler. Dip to about 2/3 covered. Let dry on waxed paper. Can be frozen.
Dissolve gelatin in boiling water; add cranberry sauce and stir to dissolve. Add drained pineapple, put in a shallow dish about 1 inch deep; sprinkle nuts on top. Chill overnight or several hours before serving. Makes 10 to 12 servings.
Combine flour and baking powder; set aside. Cream shortening and sugars. Add eggs, peanut butter and honey. Gradually add flour mixture and nuts. Drop onto cookie sheet and bake in 350° oven for 10 to 12 minutes.
Boil cabbage until leaves are wilted; separate leaves. Mix all other ingredients and mold into egg-size balls. Place each on a cabbage leaf, wrap and fasten with toothpicks. Brown lightly in a greased skillet. Cover and simmer 2 hours. Add a small amount of water if necessary. You may serve with with tomato sauce or plain. Serves 8 to 10.
Whip together sour cream, cream cheese and taco seasoning. Spread on serving dish. Top with salsa, vegetables and cheese. Serve with corn chips.
Put altogether in a 9 x 13-inch pan and mix.	Bake at 350° for 35 to 40 minutes.
Mix sugar, salt and cornstarch in saucepan. Stir in milk. Cook over medium heat, stirring constantly until mixture boils. Boil for one minute. Remove from heat. Stir in a little over half of this mixture into beaten egg yolks. Blend into mixture in saucepan. Bring to a boil, stirring constantly. Cool. Add vanilla.
Mix and roll into 2 oblong rolls. Spread pan sausage (room temperature) over the dough. Roll and refrigerate or freeze. Remove from refrigerator and slice. Bake about 10 minutes at 400°.
Brown meat and onions together, then drain. Mix meat mixture with sauce. Alternate layers of meat sauce and noodles. Bake in oven for 1 1/2 hours at 350°. Place cheese over top of casserole. Return to oven until cheese melts.
Mix all ingredients together. Spread English muffins with mixture. Freeze slightly to cut. Cut each half into 8 or more pie pieces. Put in plastic bag and freeze. When serving, place on broiler pan and cook a few minutes until cheese is light brown and melted.
Preheat oven to 350°. Pour fruit into an ungreased 8 x 11-inch Pyrex dish. Sprinkle dry cake mix evenly over fruit. Dot with the margarine. Bake until golden (30 to 40 minutes). Serve warm.
Mix together all ingredients except peppers. Slice stem end from peppers. Remove seeds. Stuff mixture in peppers. Place in casserole dish. Pour tomatoes or large can of sauce over peppers. Cover dish. Bake at 350° for 40 to 50 minutes. Remove cover last 15 minutes.
Bring 3 quarts water to boil. Add tea bags and sugar. Add pineapple juice, orange juice and lemonade. Stir well and add cinnamon sticks and cloves. Simmer 20 minutes. Remove spices and serve hot. Refrigerate between servings.
Combine fruit cocktail, bananas, orange sections, nuts and marshmallows. Fold fruit mixture into whipped cream. Chill about an hour. Spoon into dishes. Sprinkle coconut over top. Makes 4 servings.
Mix well. Place in buttered ring mold and bake in pan of water about 45 minutes at 350°. Fill center of mold with English peas and serve.
Boil, drain and mash potatoes. While potatoes are cooking, chop scallions and place in small bowl. Pour boiling water over scallions to keep the tops green. Bring milk almost to a boil; add drained scallions and pour over mashed potatoes.
Cream butter, sugar and salt. Add egg and pumpkin. Sift dry ingredients; add to first mixture. Add vanilla. Bake for 12 to 15 minutes at 350°.
Grease sides of 9 x 13-inch pan. Pour raw rice evenly in pan. Place chicken on top. Blend soup and orange juice. Pour over rice and chicken. Sprinkle onion soup mix over top. Cover tightly with foil and bake at 325° for 2 hours or 350° for 1 1/2 hours. Serve with vegetable and salad.
Arrange 1/2 of the crackers in bottom of 13 x 9-inch pan, cutting crackers to fit. Beat cream cheese in large bowl with electric mixer on low speed until smooth. Gradually beat in 1 cup of the milk. Add remaining milk and pudding mixes. Beat 1 to 2 minutes. Gently stir in 2 cups of the whipped topping. Spread 1/2 of the pudding mixture over crackers. Add second layer of crackers. Top with remaining pudding mixture and whipped topping. Freeze 2 hours or until firm. Garnish with pie filling. Store leftovers in freezer. Makes 18 servings.
Combine sugar, oil, eggs, nutmeg, cinnamon and salt. Beat well. Add remaining ingredients and mix well.
In 6-quart Dutch oven, prepare macaroni according to package directions. Add vegetables for the last 5 minutes. Drain. In same pan over low heat, gradually stir soup into softened cream cheese; add milk, Parmesan cheese, mustard and pepper. Heat until cheese is melted, stirring often. Add macaroni and vegetables; toss to coat. Heat through, stirring occasionally.
Mix all ingredients together and form into meatballs, 1 1/2 to 2-inch diameter. Heat margarine and oil in large skillet. Fry meatballs over low heat until brown and cooked through. Great in spaghetti sauce. Recipe can be doubled and half of meatballs frozen for future use.
Melt wax, add peanuts, syrup and sugar. Cook over medium heat until candy turns golden brown. Add salt and baking soda, stirring in fast. Pour on 4 buttered plates. Yields approximately 10 servings.
Saute the onion and chopped meat in butter. Add pizza sauce and spices. Cook slowly for 30 minutes. Turn off heat and spoon cheese mixture on top. Cover and allow to melt. Toast Italian bread under broiler. Cube and dip in meat mixture.
Blend all ingredients. Chill. Makes about 2 cups. Form into ball or log.
Cook pasta and drain in cold water. Bake chicken and put lemon pepper on it. Dice chicken into bite size pieces. Cook vegetables until crunchy, not soft. Dice the garlic cloves real tiny and cut onion real fine. Mix all together. Add pepper, parsley and shredded cheese. Put dressing on, more or less according to taste.
Beat the yogurt in an electric mixer or with a rotary beater. Combine the yogurt, cucumber, raisins and garlic with one cup of cold water. Season with salt and pepper. Refrigerate for at least one hour. When ready to serve, add the walnuts and dill to the soup. Yields 8 servings.
Mix well and pour into unbaked pie crust. Bake for 35 minutes at 350°. Yields 2 regular or one deep dish pie crust.
Mix all ingredients, except ginger ale, in a one-gallon jug or jar. Use Kool-Aid flavor to match the color scheme you are using. Example: Lime for green or strawberry for pink, etc. Fill the jug the rest of the way with water. Mix well. Add ginger ale to the punch when ready to serve.
Preheat oven to 350°. Beat eggs. Add sugar, Karo, butter, vanilla and pecans in this order, mixing well after each addition. Pour mixture into an unbaked pie shell and bake at 350° for 40 minutes or until done. Recipe makes 1 pie. Double recipe makes 3 medium pies or 2 large and 1 individual pie.
Make cake as directed on box. Crumble cake and use as your first layer. Mix pudding as directed. Use as second layer. Layer pineapple, then layer cherry filling. Top with Cool Whip.
In small bowl, combine wafers and butter. Mix and press into the bottom of a 10-inch pie plate or spring-form pan. Place in freezer for 1 hour. In blender, combine chocolate chips, yolks and Kahlua and set aside. In small saucepan, heat cream until it just comes to a boil. With blender on low speed, pour hot cream into chocolate mixture. Blend on high for 1 minute. Pour mixture into frozen pie shell and chill at least 3 hours. Do not freeze! Slice into small wedges and serve on paper doily with two fresh strawberries on each slice.
In top of a double boiler, combine butterscotch morsels and peanut butter. Melt over hot, not boiling, water, stirring occasionally. Remove from heat; add remaining ingredients and mix gently until well coated. Spoon into tiny 1/2 ounce paper cups or drop by heaping teaspoonfuls on waxed paper-lined cookie sheet. Chill until set. Makes 3 dozen dropped candies or 4 dozen in cups.
Grease 9-inch pie pan. Press biscuits into pie pan. Brown ground beef and then mix in other ingredients except for cheese. Pour into pie pan. Put cheese on top. Bake for 15 minutes at 400°.
Mix all ingredients. Fry in skillet with oil. Drop by large spoonfuls. Mash down in skillet while frying. Brown; turn over to other side.
Peel and slice potatoes, onions and carrots. Spray baking dish with Pam and put in vegetables. Lay the pork chops on top. Spread soup on top. Bake at 400° for 50 to 60 minutes. Season to taste.
In a heavy saucepan, melt the chips over a low heat, stirring constantly until smooth (or microwave on High for 2 minutes). Remove immediately and stir in noodles. Stir well and drop by teaspoonfuls onto waxed paper covered baking sheets. Refrigerate until firm.
Mix first 5 ingredients and make into balls. Chill 15 minutes. Brown balls in skillet. Mix last 4 ingredients with drippings in skillet. Pour over meatballs and bake at 325° for 30 minutes.
Mix jello and let it start to "set." Add marshmallows to pineapple while jello sets, then add the pineapple to the jello and add the bananas. After the jello has set for a short time, add Topping.
Blend margarine, eggs and sugar well. Add flour, cinnamon, baking soda, baking powder and salt. Mix well. Add apples. Bake in a greased 9 x 13-inch pan at 350°. Serves 10 to 12. Bake about 45 minutes. Serve hot or cold with ice cream or Cool Whip.
In skillet, brown ground beef and sausage; drain off fat. Transfer to an electric slow crockery cooker. Stir in undrained tomatoes, tomato paste, mushrooms, onion, green pepper, Burgundy, olives, 1/3 cup water, bay leaves, garlic, Worcestershire sauce, sugar, salt, chili powder and pepper. Cover crockery cooker and cook on high heat setting for 5 to 6 hours. Blend 2 tablespoons cold water slowly into cornstarch; stir into tomato mixture. Cover and cook 10 minutes. Serve over hot cooked spaghetti.
Cut meat into cubes. Sprinkle with salt and pepper. Roll in flour and brown in drippings. Add water; cover and simmer until almost tender, 2 or 3 hours. Add vegetables, season with salt and pepper and continue to simmer until vegetables are done. Stir occasionally.
(I use 2 tablespoons teriyaki sauce in place of soy sauce and Worcestershire sauce.)
Combine pie filling, sugar, cinnamon and nutmeg; set aside. Prepare whipped topping mix as directed on box except omit 2 tablespoons of milk. Beat until stiff. Add the 1/4 cup sugar at low speed; gently fold in sour cream. Spoon 1/2 the cherry mixture into baked pie shell. Spread 2/3 whipped topping mixture over cherries, then gently spoon the remaining cherries over whipped topping mixture. With remaining topping mixture, swirl a spoonful on each serving and top with a cherry. Chill until firm.
Preheat oven to 350°. Cook squash and onion in small amount of water until soft; drain well. Mix soup and sour cream; stir into squash and onion. Add butter to stuffing mix; stir. Put half of stuffing in bottom of 2-quart baking dish; add squash mixture. Top with remaining stuffing. Bake 30 minutes or until bubbly. Yield: 6 servings.
Mix ingredients. Pour into unbaked pie shell and bake at 350° until brown and center is set. Pie will puff up while baking, but will settle when cooled.
*BLKLIN sliced or whole, small beets and let set 24 hours for pickled beets.
Peel and shred potatoes. Transfer to a bowl and cover with water. Let stand 5 minutes. Remove 1/4 cup of water from potatoes. Place in a small saucepan with milk. Cook just until hot. Remove from heat and set aside. Combine egg substitute, thyme, garlic powder, salt and pepper. Beat well. Gradually add milk mixture, beating constantly. Drain potatoes and press out excess liquid with paper towels.
Sift first 3 ingredients. Set aside. Cream the margarine and sugar until fluffy. Beat in egg and vanilla. Stir in candy bars until well blended. Chill 30 minutes. Drop by 1/2 teaspoon onto greased baking sheet. Bake at 350° for 10 or 12 minutes or until done. Remove and cool on wire racks. Chilling in freezer is better. You can use Butterfinger candy bars too.
Mix the first 5 ingredients together and roll into balls. Put in freezer for 1 hour. Melt chocolates and wax on top of double boiler on low heat. Makes about 75 balls.
Beat all ingredients together (except chocolate chips), until well blended. Pour 1/4 cupfuls onto hot griddle (grease if necessary). Drop around 6 or so chocolate chips onto each pancake. Cook until edges are dry. Turn. Cook until golden brown. Serve with some fruit yogurt or syrup to taste. Makes 12 to 13 pancakes.
Cream butter with sugar. Add eggs, one at a time, beating 5 minutes after each addition at high speed. Fold in Cool Whip. Pour into a 9-inch graham cracker shell. Chill until firm, about 5 hours or freeze.
Mix sugar, cornstarch and salt. Add milk. Bring to a boil and cook 2 minutes. Scoop out 1 cup hot mix and stir into egg yolks. Add back into pudding and cook 2 more minutes, stirring constantly. Remove from heat. Add butter and vanilla.
Mix and let stand, covered, in refrigerator overnight. Bring to slow boil and continue for 20 minutes. Let stand with gauze cover, in sunshine if available, until thickened. Seal and process.
Sift flour; measure and resift 3 times with soda, spices and salt. Cream shortening with sugar. Add the beaten egg, then the applesauce. Add dry flour mixture, beating with each addition. Stir in raisins. Pour into 8-inch square cake pan lined with wax paper on the bottom. Bake at 350° for 45 minutes, or bake in muffin cups for 25 to 30 minutes. Cool before serving.
Combine squash, onion and water. Bring to boil. Reduce heat and simmer 10 minutes. Combine with remaining ingredients; stir well. Spoon into 1 1/2-quart casserole. Bake at 350° for 25 minutes or until thoroughly heated. Yields 4 to 6 servings.
Mix condensed milk, lemon juice, pineapple and mandarin oranges well. Add nuts, blending well. Fold in Cool Whip and blend together. Pour mixture into crusts. Cover with plastic liner from crusts' package (inverted). Refrigerate several hours before serving. Makes 2 pies.
Mix mashed potatoes, sugar and flour. Add margarine, milk, eggs, and flavoring. Bake on 400 degrees, for one hour.
Cook water and raisins for 10 to 15 minutes. Mix the rest of the ingredients together plus the raisin mixture. Bake in 13 x 9 -inch greased and floured cake pan at 350° for 35 to 40 minutes or until golden brown.
Combine all ingredients. Bake in small baking dish at 375° for 20 minutes.
Mix all ingredients together and put in pie shell. Bake in 425° oven for 15 minutes. Reduce heat to 350° and bake until knife comes out of center clean.
Cut steak into strips and coat with flour mixture; brown on both sides with half of shortening. Saute onion in remaining shortening until tender. Place meat in baking dish. Pour onion and shortening over meat. Put potato halves over onions. Pour tomato soup over potatoes. Add garlic. Bake in 350° oven for 1 1/2 hours.
Mix sugar, shortening and eggs together. Add dry ingredients. Bake at 375° until done.
Sift the flour, powder, salt, sugar and cinnamon together. Cut in shortening until quite fine. Combine egg, pumpkin and milk. Add to dry ingredients. Mix until flour is well moistened. Fold in raisins. Bake at 400° for 20 minutes. Serve hot.
Pour water over bran and let cool. Add buttermilk and molasses. Cream shortening and sugar. Add eggs. Beat well. Sift flour, salt and soda. Add the creamed mixture to the bran mixture. Stir in dry ingredients and raisins. Mix well. Store in refrigerator in covered bowl. Will keep 7 to 10 days.
Mix all ingredients with one half of nuts. Roll into a ball. Coat ball with remaining nuts.
Percolate in a 30-cup coffee maker.* This makes 30 (8 ounce) servings. Leftovers may be served warm or cold. Keeps well in a refrigerator.
Pour milk, pudding and Crystal Lite into large bowl; beat with mixer 2 minutes. Add Cool Whip and beat until blended. Pour into pie crust. Makes 2 pies.
Slice peppers long and thin. Saute in oil with onions. Cook until desired texture. In separate pan, slice sirloin into thin strips and fry. When cooked, add water, chicken broth and bouillon. Bring to a boil. Add cornstarch to desired thickness. Add ginger, peppers, onions and soy sauce. Continue simmering and stirring occasionally for 20 minutes. Serve over the cooked rice.
Place half of lettuce in bottom of large, deep salad bowl. Layer celery, onion, pepper and peas. Then add other half of lettuce. Cover with mayonnaise and sprinkle with cheese and bacon bits. Cover and refrigerate overnight or at least 8 hours.
In 2-quart saucepan, melt margarine over low heat. Stir in flour, salt and pepper until smooth. Remove from heat. Gradually stir in milk until smooth and return to heat, stirring constantly until thickened. Remove from heat and stir in mustard, cheese and tuna. Pour over cooked macaroni. Pour in a buttered casserole and top with bread crumbs. Bake 25 minutes at 375° or until brown.
Season roast; put into covered roasting pan with about 1-inch of water. Bake, covered, at 325° for about 2 to 2 1/2 hours. Check for doneness. (Very tender and a great flavor.)
Mix ingredients together, withholding 2 tablespoons of sugar and the cinnamon which is to be combined. Pour bread mixture into greased loaf pan. Sprinkle sugar and cinnamon mixture on top. Bake at 400° for 25 minutes. Yields about 10 slices.
Cook pasta and drain. Put pasta in large bowl. Add chicken, celery, radishes, bell pepper and onions. In separate bowl, mix remaining ingredients. Add to pasta and chicken and toss. Chill for 2 hours.
Combine all ingredients except powdered sugar in a large bowl. Beat 2 to 4 minutes at medium speed on electric mixer. Spoon batter into a lightly greased and floured Bundt pan. Bake at 350° for 35 to 40 minutes. Allow cake to cool in pan for 30 minutes before turning out. Sprinkle with powdered sugar.
Mix first seven ingredients together, roll by hand into small meatballs and fry in skillet. When done, remove balls from skillet and remove excess fat. In same skillet, pour in soup and water and heat through. Add meatballs and simmer for 30 to 40 minutes. Serve over noodles
Melt butter in microwave dish with a cover. Mix butter, lemon juice and cinnamon together. Baste fillets with mixture in dish. Cook in microwave for 2 1/2 to 3 minutes. Serve with long grain rice and cooked vegetables.
Place cream cheese in a mixing bowl. Add jello and milk. Beat with mixer until well blended and smooth. Dip and enjoy!
Wash cucumbers; let stand in cold water 3 to 4 hours. Pack in jars. Mix well the salt, sugar, dry mustard and vinegar. Pour over cucumbers.