HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Grease and flour two 8 or 9-inch round cake pans. Line bottom of pans with waxed paper. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, sugar, baking soda, salt and baking powder; blend well. Set aside. In large bowl, combine remaining cake ingredients; add dry ingredients. Blend at low speed until moistened; beat 3 minutes at highest speed. Pour batter into prepared pans. Bake for 30 to 40 minutes. Cool 10 minutes; remove from pans. Cool completely.
Cream butter and sugar; add next 4 ingredients. Add flour and mix well. Roll in tiny balls; press thumb in center and fill with preserves, cherries, jam, jelly, nuts or chocolate chips. Bake at 350° for 15 to 20 minutes.
Cook rice in salted water until soft. Stir in butter and all ingredients, including cooked shrimp. Add enough milk to make mixture a thick custard. Bake in 350° oven until brown on top, approximately 30 minutes.
Mix well and refrigerate for at least 2 hours before serving. Serves 6 to 8.
Lightly season chicken with salt and pepper. Brown chicken slowly in margarine or butter, in a skillet (frying pan). Arrange browned chicken, skin side up, in 11 1/2 x 7 1/2 x 1 1/2-inch or similar size baking dish. For the sauce, add soup to drippings in skillet. Slowly add sauterne, stirring smooth. Add the remaining ingredients and heat to boiling. Pour sauce over chicken. Cover with foil or a cover and bake in oven at 350° for 25 minutes. Uncover and continue baking 25 to 35 minutes or until chicken is tender. Serve with hot fluffy rice, if desired. Makes six individual servings.
Mix sugar, graham crackers, peanut butter and nuts. Blend real good. Blend in hot butter. Shape into tight balls. Dip into chocolate chips and paraffin wax, melted over hot water in double boiler. Use toothpicks to hold the balls for dipping. Place on waxed paper until firm.
In double boiler, mix dry ingredients. Sift flour and cocoa. Add to sugar. Mix together Pet milk and egg yolks. Gradually stir into dry ingredients. Add butter. Cook until the mixture thickens. Remove from heat. Add vanilla. Pour into a baked pie crust. Prepare egg whites. Beat 1 teaspoon sugar per egg white until the egg whites peak. Spoon onto pie mixture. Bake in 375° oven until egg whites brown.
Put all ingredients in bowl and mix with mixer. Use ungreased cookie sheet. Make small balls and bake at 350° only 10 minutes. Dust with powdered sugar. Makes approximately 100 cookies.
Cook zucchini in water until tender. Strain. In large bowl, beat eggs. Stir in mayonnaise, onion, green pepper, cheese, salt and pepper. Add zucchini. Turn into greased 1 1/2-quart baking dish. Dot with butter and sprinkle with bread crumbs. Bake in a 350° oven for 30 minutes or until bubbly. Makes 6 servings.
Combine oleo, peanut butter; add both sugars and cream together. Sift flour and soda together and work into creamed mixture. Form into balls, roll in sugar. Place 1 inch apart on cookie sheet. Bake at 375° for 10 to 12 minutes. Top each with a kiss pressing down firmly.
*If using sour milk, add 1 tablespoon vinegar to 1 cup milk.
Sift baking powder, salt, sugar and flour together; add eggs and mix thoroughly. Mix in remaining ingredients. Bake in 2 bread pans for 50 to 60 minutes at 325°.
Bring to a boil the pineapple, sugar and lemon juice. Soak the gelatine in 1 cup of water. Add to hot pineapple mixture. Cool until it thickens and add the cream, pecans and cheese. Let set in refrigerator until firm. Serve on lettuce leaf.
Put all butter into 13 x 9 pan. Melt at 350°. Mix together flour, sugar and salt; stir in milk and vanilla until mixed. Remove pan from oven and pour mixture into it. Spoon fruit evenly over batter. Bake at 350° for 40 to 45 minutes.
In a 1 1/2-quart casserole dish, stir sugar, cocoa, salt, milk and vanilla together until partially blended. Put butter in center of mixture. Microwave on High for 2 minutes. Stir until smooth. If all butter has not melted, it will as the mixture is stirred. Blend in nuts. Pour into an 8 x 8 x 2-inch pan lined with wax paper. Chill for 1 hour in refrigerator.
Cook meat until tender and pull apart into small pieces. Mix together all other ingredients and simmer about 15 minutes. Add meat and simmer 15 to 30 minutes. You may freeze this too. Serves 10 to 12 people.
Mix Veg-All, onions, water chestnuts, mayonnaise and celery. Mix melted butter with Ritz cracker crumbs; put cheese on top. Bake at 350° for 25 to 30 minutes.
Cook first 4 ingredients to a hard crack stage, 260°. Add popped corn and stir with a strong wooden mixing spoon quickly. Butter hands frequently; form corn into balls and lay on waxed paper. Cool.
Dice ham, cheese and green pepper. Add uncooked noodles and rest of ingredients. Pour into greased casserole. Bake 1 hour at 350°.
Mix ingredients. Spread into a 9 x 13-inch glass baking dish. Sprinkle corn flakes on top. Bake for 1/2 hour until hot at 350°.
Sprinkle the pecans in bottom of greased and floured 10-inch fluted tube pan.	In large mixer bowl, combine cake mix, pudding mix, eggs, the 3/4 cup water, oil and the 1/4 cup rum. Blend well. Beat at medium speed for 2 minutes. Pour into prepared pan.	Bake in 325° oven for 50 to 55 minutes or until cake tests done. Cool in pan for 15 minutes. Invert on serving plate. Prick cake with long-tined fork.
Heat oven to 400°. Thaw vegetables in microwave; drain. Grease a 10 x 1 1/2-inch pie plate. Put prepared vegetables, onions, bell peppers and cheese in pie plate; mix lightly. Beat remaining ingredients in mixing bowl for 1 minute with hand mixer, then pour over vegetables evenly. Bake in oven until golden brown, for 35 to 40 minutes. Let stand 5 minutes before cutting into wedges. Makes 4 to 8 servings. Preparation time: 1 hour.
Cook potatoes and mash as usual. Mix mashed potatoes with cream cheese and sour cream. Add salt, garlic salt and onion salt to taste. Bake, covered, for 1/2 to 1 hour at 325° to 350°. Sprinkle paprika, if desired, or grate cheese on top.
Mix all ingredients in mixing bowl with dough hook until all is incorporated. Place dough on floured sheet pan. Chill and rest dough at least 3 hours. The dough needs to be firm and cold to roll. Prepare garnish in pan. Cover dough with garnish. Roll floured dough until paper thin. Cut and place on dry sheet pan. Brush excess flour off and cut into desired serving size. Bake at 375° for 10 to 12 minutes or until crisp and golden brown. Best served warm with butter.
Combine all ingredients except ham and shake or blend until well mixed. Line roaster pan with enough foil to completely cover the ham. If possible preslice ham then place in the foil. Pour mixture over ham. Finish wrapping ham in foil. Marinate overnight if possible. Cook ham as directed or at 350° for 1/2 hour for each pound.
Combine 1 cup sugar, flour and salt in a large saucepan. Blend in 2 cups of the milk. Heat over moderate heat, stirring often to prevent scalding. Beat egg yolks into remaining 2 cups of milk and stir into hot milk mixture. Cook and stir until mixture thickens. Add margarine and vanilla. Cool completely.
In a bowl, cut butter into flour until crumbly. Press into ungreased 9 x 13 pan. Bake at 350° for 22 minutes. Cool. In mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in 1 cup of Cool Whip. Spread this over cooled crust. In mixing bowl, beat milk and pudding mixes on low speed for 2 minutes. Carefully spread over cream cheese layer. Top with remaining Cool Whip. Refrigerate at least 1 hour before serving. (Can use any kind of pudding.)
Add milk, oil, egg and honey to combined remaining ingredients, mixing just until moistened. Fill 12 greased or paper lined muffin cups 2/3 full. Bake in preheated hot oven at 400° for 15 to 18 minutes or until golden brown.
Mix first 6 ingredients and pat 3/4 of it into 9 x 13-inch pan. Bake 10 minutes at 350°.
Coat a 9-inch square pan with cooking spray. Line bottom of pan with wax paper; coat with cooking spray. Set pan aside.
Stir together flour, 1 tablespoon plus 2 teaspoons salt and pepper. Rub mixture on meat. Melt shortening in large skillet; brown meat over medium heat about 15 minutes; reduce heat. Spread horseradish on both sides of meat. Add water. Cover tightly and simmer on top of stove or in oven at 325° for 4 hours or until tender. About 1 hour before done, add vegetables and 1/2 teaspoon salt.
Roll out crescent rolls onto rectangle cookie sheet. Press perforated edges together with your fingertips. Flatten with a rolling pin to fit the pan. Bake at 375° for 10 minutes or until brown. Cool.
Drain juice from both cans and save. Pour pudding mix in a bowl and use all of pineapple and about 1/2 fruit cocktail juice to mix with pudding. Add all of fruit and toss to coat. Chill before serving.
Cook broccoli 5 minutes; drain good. Mix remaining ingredients and broccoli. Pour into buttered casserole dish. Cover with Ritz cracker crumbs; dot with butter. Bake at 350° for 35 minutes. Makes 8 to 12 (1/2 cup) servings.
Brown beef and mix the corn, beans, tomatoes and soup together. Place shells in a pan and put 1 scoop in the shell and roll. Place the cheese on top. Bake for about 10 to 15 minutes.
Put your dressing in shallow dessert bowls (good for dipping) and put it in the refrigerator. (It's got to be cold.) Cut your chicken wings into the two main pieces and throw the third little piece away. Fry these (no batter).
Drop on rye party bread. Put on cookie sheet. Bake at 350° for 10 to 15 minutes, then eat or put on cookie sheet and freeze for later date.
Crust: Melt margarine with flour; press into pan and add some nuts on top. Press in. Bake at 350° until brown; cool completely.
Slice apples thinly into 9 x 13-inch pan. Mix sugar and cinnamon and sprinkle over apples. Then sprinkle coconut and nuts over apples. Cream shortening, butter, sugar and egg until fluffy. Stir in vanilla. Stir in flour. Spread batter evenly over apples. Bake at 350° about 30 to 35 minutes or until done. May be served with whipped cream or ice cream.
Sift flour with baking soda, baking powder and salt. Cream shortening until light and fluffy. Gradually beat in sugar. Stir in eggs, milk, lemon juice and pineapple. Beat in dry ingredients. Fold in blueberries, nuts and coconut.
Combine rice, 2 cups milk, salt, cinnamon, nutmeg, sugar and raisins. Bring to boil; stir. Reduce heat; boil slowly 10 minutes. Stir occasionally.
Boil chicken breasts. Bone, skin and cut in bite size pieces. Cook the broccoli in the chicken broth. Drain. Heat soups and mayonnaise in saucepan. Layer soup mixture, chicken and broccoli. Repeat layers. End with soup mixture. Top with stuffing mix. Drizzle oleo over entire casserole. Bake at 350° until crumb topping is golden brown. You can make a day ahead and refrigerate. Bake in a 9 x 13-inch pan.
Melt margarine in a medium saucepan over medium heat. Stir flour, milk, onions, salt, mustard and thyme; cook, stirring constantly, until mixture boils and thickens. Reduce heat to low. Add Monterey Jack cheese. Cook sauce about 1 minute until cheese is melted. In an ungreased 13 x 9-inch baking dish, layer starting with 1/3 of sauce on the bottom and alternate noodles, broccoli, cheese and sauce, making 2 layers. Bake at 350° for 30 minutes until hot and bubbly.
Cook rice according to the package. Form rice into a ball about the size of regular meat balls. Then roll rice in sugar. Then roll it again in Baker's coconut flakes. Serve.
Bring margarine and water to a boil. Add flour, sugar, soda, salt, sour cream, eggs and almond extract. Beat well and pour into a greased and floured sheet cake pan. Bake 15 to 20 minutes at 375°.
Make large snowballs with the vanilla ice cream. Roll quickly in the minced nuts and serve with the butterscotch topping.
Heat 2 or 3 inches of shortening in heavy skillet or deep fryer. Combine egg and milk in larger bowl. Stir in one tablespoon of melted shortening. Add apple or pineapple. Combine flour, granulated sugar, baking powder and salt. Add to egg mixture, stir just until mixed. Drop by tablespoon into shortening. Fry for 4 minutes or until golden brown. Remove, drain on paper towels. Combine confectioners sugar and cinnamon sugar in small bowl. Roll fritters in mixture. Serve warm.
Preheat oven to 350°. In medium bowl, combine 3/4 cup sugar, flour and 3 tablespoons cocoa. Blend in milk, melted margarine and vanilla. Beat until smooth. Pour batter into a 9 x 9 x 2-inch pan.
Mix the cream cheese, sour cream and onions; set aside. Brown meat. Add tomato sauce, sugar, salt, pepper and Worcestershire. Cook noodles according to package directions.
Boil and peel 12 eggs. While eggs are boiling, bake 5 pounds of potatoes in microwave. While potatoes are baking, chop onion and put in large bowl. Chop bell pepper and celery and add. Put in remaining ingredients. After potatoes are baked, peel and add to bowl. Add eggs. Serves 15 to 20 people.
Combine cottage cheese, bread crumbs, flour, 1/3 cup parsley, onion, butter and salt. Beat eggs for 5 minutes. Pour cottage cheese mix over eggs and fold to combine. Pour mix in ungreased 5 to 6-cup souffle casserole dish. Cook at 350° for 1 hour until knife comes out clean.
In greased pan, place chicken and sprinkle with salt and pepper. Place sauerkraut over chicken and top with Swiss cheese. Pour dressing evenly over cheese.
Mix in one bowl flour, sugar and salt; set aside. Bring to boil water, margarine and cocoa and pour over first mixture. Stir well and add eggs. Beat after each addition. Add soda dissolved in buttermilk and vanilla. Mix well; pour in pan. Bake 30 minutes at 350° in greased and floured cookie sheet.
Combine all ingredients; mix well. Place in baking dish. Cover with chow mein noodles. Bake 25 to 30 minutes at 350°. Serve hot.
Combine 1/4 cup warm water and 1 teaspoon sugar. Add the package of yeast and let dissolve. Now combine with the softened margarine and 3/4 cup warm water. Add the two beaten eggs, 1/2 cup sugar, flour and salt. Mix well, making a soft dough. Add more flour (1/4 cup), if necessary. Grease a bowl and put the dough into it. Grease the top and cover with wax paper. Refrigerate the dough until three to four hours before serving. Roll out 1/4 of the dough at a time. Cut into eight pie-shaped wedges. Roll up tightly, beginning at wide end. Let rise 20 minutes before baking. Bake at 375° for 10 minutes or until done. Dough can be kept in the refrigerator for three to four days. Makes 32 rolls.
Adjust recipe accordingly. Roll out crackers until fine. Beat eggs in flat bowl; mix in Lawry's for seasoning. Put flour on plate. Place crackers on plate. Take fillets and cover with flour. Dip in eggs until covered and bread with crackers. Place in medium-high oiled frypan, turning when golden brown. When both sides are golden, put fillets on paper towel to drain.
Cut squash in halves and discard the seeds. Arrange the halves, cut side up, in a baking sheet. Place 1/2 tablespoon brown sugar and 1 tablespoon butter in each half. Bake at 350° for 45 minutes until squash is tender.
Prepare first 3 ingredients and refrigerate in covered container for 24 hours. Drain. Add sugar and vinegar and let stand in refrigerator again for 24 hours. Then put in freezer containers and freeze. These stay crisp and are very good.
Boil chicken (with seasoning if desired). Cut chicken into small pieces. Mix in bowl the cream cheese, chicken pieces, onions to taste and spinach. Unroll crescent rolls and make chicken mixture into balls. Roll into crescent rolls and bake on cookie sheet for 12 to 15 minutes or until brown. Mix can of soup with 1/2 can of milk. Heat and use as gravy.
Brown ground beef. Add onion, bell pepper. Cook egg noodles. Mix all ingredients together and top with cheese. Bake at 350° for 45 minutes.
Put onion, garlic and egg in blender. Cover and process for 1 minute at high speed. Add chicken livers; cover and blend for 2 minutes or until smooth. Add remaining ingredients; cover and blend at high speed 2 more minutes until smooth. Pour into well-buttered 2-cup souffle dish; cover with foil. Set in pan of hot water. Bake 1 1/2 hours at 325°. Remove foil; cool. Cover and chill overnight.
Shred cabbage and cucumber. Chop tomato into small pieces. Mix all ingredients together.
Brown pork. Add bay leaves and simmer about 5 minutes. Add tomato sauce, pimento, mushrooms and garlic powder. Cook on medium heat for about 5 minutes, stirring occasionally. Add frozen peas; cook for 5 more minutes and serve.
Mix Cool Whip with crushed Butterfingers. Pour in pie shell and enjoy. Has to be kept in refrigerator until serving time.
Combine first 6 ingredients and simmer for 10 minutes. Cook noodles. Mix sour cream, cream cheese and onions together and add to noodles. In large casserole dish, arrange layers of meat mixture, noodle mixture and Cheddar cheese. Repeat layers. Heat in 350° oven for 30 minutes or until bubbly. May be frozen. Serves 8.
*I use Hershey's Skor English toffee bits and chopped nuts.
Mix dates and water. Cook on stove until soft (cooled). Beat until creamy, soft butter, sugar and eggs. Sift flour and soda and stir in gradually. Stir in date mixture, vanilla and chocolate chips.
Rinse peas (sort over first, so there are no small stones, etc. to break a tooth on). Heat peas and 8 cups water in large pot to boiling. Boil 2 minutes. Remove from heat; cover and let stand 1 hour. Stir onion, salt and pepper into peas. Heat to boiling; reduce heat. Cover and simmer until peas are tender, about 1 hour. Stir occasionally. Skim fat if necessary. (I trim most fat off before cooking.)
Bake at 350° for 30 to 35 minutes. Double recipe bake for 40 to 45 minutes in 9 x 13-inch pan.
Rinse burghul well; drain and place in a large bowl. Add all chopped vegetables and mix well. Add oil, lemon juice, salt and pepper. Allow burghul mixture to set about 1 hour so juice will be absorbed by wheat. Serve on fresh green lettuce with Pita bread.
Preheat oven to 450°. In shallow baking pan, thoroughly blend all ingredients except potatoes. (It is possible to do these with less oil and margarine than the recipe calls for. I use only enough to coat the bottom of the pan I'm using.) Add potatoes and turn to coat. Bake, turning occasionally, 60 minutes (usually less) or until potatoes are tender and golden brown. Garnish, if desired, with parsley. Makes about 8 servings.
Sift all dry ingredients together and cut in Crisco. Add buttermilk and yeast. Mix and knead well. Roll out and cut biscuits. Bake at 450° until done.
Melt butter in skillet; add flour, salt and nutmeg. Stir until smooth; add milk and cook on medium heat until thickened (stir constantly). Mix the next 8 ingredients together and add to white sauce. Pour into a baking dish. Mix cracker crumbs and butter; sprinkle over casserole. Bake at 350° for 30 minutes.
Saute onion in oil; then add hamburger meat and brown in skillet. Add spaghetti sauce and seasonings; simmer.
Mix raisins, boiling water and soda together. Let set for 8 hours. Add next 5 ingredients to first 3 ingredients; mix well. Pour into 3 (1 pound) greased and floured cake loaf pans. Bake at 350° for 1 hour. Turn out on rack to cool.
Heat oil in pan. Add crushed garlic and oregano and cook for 1 minute. Add butter and cream cheese, chopped walnuts and salt and pepper to taste. Stir and leave to simmer gently for 5 minutes. Meanwhile, cook pasta shells in boiling water for 10 minutes or until shells are tender, but still firm. Drain thoroughly. Pour into warmed serving dish. Remove sauce from heat; add cream and stir. Pour over shells and toss to coat evenly. Garnish with walnut halves. Serve immediately with Parmesan cheese.
In a large bowl stir together flour, sugar, cinnamon, salt, baking powder, soda, zucchini, nuts and raisins. In another bowl beat eggs and oil. Pour over flour mixture and stir until moistened. Turn into greased 9 x 5 x 3-inch loaf pan. Bake in a 350° oven for 1 hour and 30 minutes or until pick inserted in center comes out clean. Cool in pan 10 minutes, invert on rack, turn top side up and cool completely. Doubles well.
Mix together all ingredients. Bring to a boil. Boil 10 minutes. Pack in jars and seal. Makes 3 pints.
Mix brown sugar, peanut butter and margarine together. Sift dry ingredients together; add to first mixture. Mix milk and eggs; add to other mixture and mix well. Drop from spoon (dough should be the size of walnuts) on greased baking sheet about 3 inches apart. Bake 15 minutes at 350°.
Preheat oven to 325°. Cream butter and sugar together thoroughly. Add egg yolks and mix well. Add Carnation milk and mix well. Bake in uncooked pie crust until filling is done, then add meringue on top. Filling will turn light brown on top. May test for doneness with knife or toothpick. When it comes out clean, the pie is done. Bake 35 to 40 minutes at 325°.
Melt one stick of butter in a 9 x 13-inch pan. Spread cherry pie filling on bottom of pan. Next spread chunk pineapple over pie filling. Spread dry cake mix over pie filling and chunk pineapple. Melt one stick of butter and sprinkle over dry cake mix. Add chopped nuts on top. Bake at 350° for 30 minutes. Let cool. Best if cold.
Dissolve jello in water; add dressing, mustard and horseradish. Pour mixture into a shallow pan. Chill in freezer until mixture is firm around the edges. It should be soft in center. Empty into bowl and beat until fluffy. Fold in rest of ingredients. Pour into a 9 x 13-inch pan for squares or large mold. Refrigerate until firm.
Mix together thoroughly: butter, sugar and vanilla. Sift together and stir in flour and salt. Mix in nuts. Chill dough. Roll into 1-inch balls. Place on ungreased baking sheet (cookies do not spread). Bake until set, but not brown.
Cream margarine and add honey, flour, salt and vanilla. Mix well and add pecans. Form into small balls. Place on greased baking sheets. Bake in 300° oven for 40 to 45 minutes. Roll in powdered sugar while still hot. Roll again in powdered sugar when cool.
In a saucepan, combine pie filling, pineapple, sugar, cornstarch and food coloring (if desired); mix well. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Cool. Fold in bananas and nuts. Pour into pie shells. Chill for 2 to 3 hours. Garnish with whipped cream. Store in the refrigerator. Yields 12 to 16 servings.
Combine all ingredients in a medium saucepan. Bring to a good boil over medium heat. Pour into 1-quart casserole or individual dishes. Place plastic wrap directly on surface of hot pudding. Chill.
Cook spaghetti; drain. Stir butter and eggs into hot spaghetti. Add Parmesan cheese. Mix well. Form spaghetti mixture into crust in greased 10-inch pie plate. Spread cottage cheese on top of spaghetti. In skillet, brown ground meat and onion until tender; drain off fat. Stir in undrained tomatoes, paste, sugar, oregano and garlic salt; heat through. Turn mixture into spaghetti crust. Bake, uncovered, at 350° for 20 minutes. Sprinkle with Mozzarella cheese and bake until melted, about 5 minutes.
Cream the margarine and sugar. Add flour, baking powder, salt and coconut. Dissolve cocoa in boiling water and add. Place teaspoonfuls on greased baking tray. Bake in moderate oven for 6 minutes. Melt chocolate over boiling water or in a microwave oven at defrost. Spread between biscuits.
Let juice on all vegetables. Cook for 1 hour or until tender. Eat and enjoy no fat recipe.
Mix the cake mix, 1 egg and the softened butter thoroughly. Press into a greased 13 x 9-inch pan.
Use beef, lean pork or ribs. If you use a roast, it will cook faster if cut in several pieces.
Cook the bacon until it is crisp and break up. Brown hamburger and onion. Add all other ingredients and all beans. Bake for 1 hour at 350°.
Bring first 3 ingredients to a boil in a large saucepan over medium heat, stirring until butter melts. Remove from heat; whisk in sugar and vanilla. Pour over warm cake.
Cut breasts into fillets. Dip fillets into flour and fry in 1 to 2 tablespoons oil. Combine oil, vinegar, mustard and spices together. Warm and serve over the top of the chicken fillets. Garnish with lemon slices.