HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream Shortening and Sugar until light. Add Egg and Molasses; beat thoroughly. Sift together dry ingredients. Add to creamed mixture alternately with Water; beating after each addition. Bake in greased and lightly floured 8 x 8 x 2 inch pan at 350 degrees for 35 - 40 minutes. Serve warm. Recipe can be doubled.
Set oven at 350°. Lightly butter 9-inch ring mold. Mix all ingredients and pack into mold. Bake for 20 minutes. Pour off excess fat and then cool 20 minutes more.
In a casserole dish, combine soup, milk, soy sauce and pepper. Stir in beans and 1/2 can of onions. Bake at 350° for 25 minutes. Top with remaining onions. Bake an additional 5 minutes.
Combine first 6 ingredients in skillet on low. Cook egg noodles; drain. Add sour cream, cream cheese and chopped green onions. Mix with meat sauce. Top with grated cheese. Bake at 350° for 35 minutes.
Grease 12-cup muffin tin. In a medium bowl, use a fork to stir in together corn meal, flour, both sugars, baking soda and salt. In a small bowl, beat egg slightly with buttermilk and corn oil. Join both mixtures and stir until moistened. Spoon into prepared muffin tins. Bake in a 425° oven for 20 minutes or until golden. Remove from pan and cool before serving.
Mix sugar and cream cheese. Add strawberries and juice, crushed pineapple (drained), sliced bananas, nutmeats or coconut and Cool Whip. Mix well. Put in 9 x 15-inch cake pan or 2 small pans and freeze. Take out about 10 minutes before serving. Keeps well.
Sift first 5 ingredients into mixing bowl. Add shortening, eggs, vanilla and corn syrup. Mix ingredients for 2 minutes on low speed of mixer. Scrape bowl and beaters during mixing. Stir in nuts. Spread batter in greased 8 x 8-inch pan. Bake at 350° for 40 to 45 minutes. Cool. Cut into 16 to 18 bars.
Cook noodles in 2 quarts boiling water for 10 minutes. Drain and pour into deep casserole. Mix in corn, soup, milk, salt and Spam. Top with grated cheese and paprika. Bake at 350° for 30 minutes.
Cream butter with 1/3 cup flour. Chill and roll out between 2 sheets of wax paper into an oblong 12 x 6 inches. Chill until ready to use.
Soak pickles in 2 gallons of water with lime for 24 hours. Next day, rinse 2 or 3 times and soak in clear water for 24 hours. Heat the remaining ingredients and pour over pickles. Let stand overnight. Next day, simmer for 45 minutes and seal.
Cube roast; add meat tenderizer and Worcestershire sauce. Let set 30 minutes. Dice green onions and garlic. Slice long strips of peppers. Add remaining ingredients, then cook until done.
Parboil for 10 minutes the potatoes, green peppers and scallions. Saute the beef until redness is gone. Mix together cheese, salt, sugar and tomato sauce. Place a layer of meat in a greased 2-quart casserole; cover with vegetables. Repeat layers until all ingredients are used. Pour tomato sauce mixture over all. Bake in a 350° oven about 30 minutes.
Steam broccoli; add other ingredients in microwave bowl and heat until all is melted. Add cooked broccoli. Use dip with king size Frito chips.
Peel potatoes and cook in boiling salted water until tender. Drain and mash. Let stand several hours, uncovered, until dry.	Add flour, eggs and salt. Mix well. Flour hands, form into 1 inch balls with crouton in center. Drop into a large kettle of gently boiling salted water. Boil uncovered for 15 minutes. Serves 4.
Mix all together; form into 1-inch balls. Bake at 350° for 20 to 30 minutes. Makes about 4 dozen.
Cream butter well. Gradually add sugar; beat well. Add eggs, one at a time, beating well after each other. Add flour alternately with milk, beginning and ending with flour. Mix until just blended after each addition. Add and stir in extract. Pour in greased and floured 10-inch pan. Bake at 300° for 1 hour and 40 minutes. Cool in pan 15 minutes before removing to wire rack.
Mix all ingredients except Fritos. Chill. Just before serving, add Fritos and toss.
Mix all ingredients together. Preheat oven to 375° to 400°. Cook 40 to 45 minutes with foil over the dish and 5 minutes uncovered.
Preheat oven to 375°. Cream butter, peanut butter, sugars, eggs and vanilla. Beat in soda and salt. Stir in flour. Shape in 1 inch balls; roll in granulated sugar. Place 2 inches apart on ungreased cookie sheet. Press Hershey's Kiss in center of each ball. Bake 8 to 10 minutes, until light brown on bottom. Cool slightly, then place on cooling racks. Makes 4 to 6 dozen.
Divide into 8 parts. Flatten into very thin patties. Season half of patties with salt and pepper and top with minced onion and cheese slice. Cover with remaining patties and pinch edges together to seal. Bake at 300° to 350° for 1 hour until done.
Boil chicken until tender. Reserve 1/4 cup chicken broth. Mix cracker crumbs and margarine over heat. Put half in bottom of casserole dish. Combine other ingredients in bowl. Remove chicken from bones and cut into small pieces. Add to other ingredients in bowl, mix. Pour into casserole and bake about 30 minutes at 350°. Pour last half of cracker crumbs on top and sprinkle with paprika. Brown in oven.
Pour boiling water over 100% bran. Cream Crisco and sugar. Add eggs. Combine soda, flour and salt. Add alternately with buttermilk. Add All-Bran and mix well. Dates, currants, raisins or blueberries may be added, if desired. Bake at 400° for 20 minutes. This keeps well in the refrigerator 6 to 8 weeks. Do not cover tightly.
Cook potatoes; mash in large bowl with mixer. Add softened cream cheese, sour cream, salt, pepper and garlic. Beat at high speed until smooth and light. Blend in chives. Spoon into lightly greased baking dish. Sprinkle with paprika; dot with butter. Bake at 350° for 30 minutes.
Mix all ingredients and put in baking dish. Sprinkle with 1/2 cup cracker crumbs, if desired. Dot with 2 tablespoons butter. Bake at 350° for 1 hour.
Mix mayonnaise, sugar and vinegar with a wire whisk. Add the cabbage and carrots and mix well. Let chill 1 hour.
Choose one medium sized or large potato for each person at the table. Wash and make sure all spots or imperfections are removed, but do not peel. Dice potato into half inch pieces and place on baking sheet that has been liberally greased or sprayed with Pam. A jellyroll pan makes a good baking pan. Sprinkle potatoes with any good mixture of spices and/or herbs. Spray with Pam. I use powdered garlic, dried chives, powdered cheese like is used for Mac and cheese. I often use curry or hot spices or sauces over the potatoes depending on how adventuresome the invited guests or family members are.
Combine egg, margarine, milk and lemon rind in bowl. Add to dry ingredients. Stir until combined. Spoon batter into prepared 2 1/2-inch muffin pans. Bake 20 to 22 minutes in 400° oven.
Beat 3 eggs for 3 minutes; add 2 eggs and beat 3 minutes and add 2 more eggs, then beat 6 minutes. Cream sugar and shortening. Sift flour and baking powder. Add sugar and shortening to eggs. Then add sifted flour and baking powder; beat all for 5 minutes. Bake at 350° for 1 hour, using greased and floured tube pan.
Slice cabbage fine. In a pan, add oil and fry onion until soft. Add water, vinegar and apple; simmer 45 minutes to 1 hour. Add cloves the last 1/2 hour. Taste for seasoning. Blend with small amount of cornstarch or flour. Serve with Rouladen and potato dumplings.
Dissolve marshmallows in pineapple juice over low heat. Mix jello in this mixture and cool. Add crushed pineapple and cottage cheese and mix well. Whip at high speed the Pet milk until stiff. Fold into mixture. Add nuts. Chill until firm.
Place roast in baking dish. Place sliced bell pepper and onion on roast. Place carrots and potatoes around roast. Mix Sloppy Joe mix with tomato juice, then pour over roast. Cover baking dish with foil, then put lid on baking dish. Bake at 350° for about 2 hours or until tender.
Cook beef; pour off fat. Add sauce and beans. Cook for 10 minutes over low heat, uncovered.
Pour lemon juice over peaches. In a large mixing bowl, beat eggs until foamy. Gradually add sugar. Blend in milk, vanilla and salt. In a large bowl, beat cream to soft stage. Add milk mixture to cream and add 2 or 3 drops of food coloring. Add peaches.
Place butter in flat casserole or pie plate. Microwave on High for 30 seconds. Combine remaining ingredients, except chicken and paprika. Dip chicken into melted butter and then into the crumbs. Arrange in the casserole, thickest part toward the outside. Sprinkle with paprika. Cover tightly with plastic wrap or casserole cover and microwave on High for 5 minutes. Uncover and microwave another 5 minutes. Test for doneness. Let stand 5 minutes before serving.
Mix first 4 ingredients and sprinkle them into a pie pan sprayed with Pam. Ingredients should be in bottom of pan. Mix the next 4 ingredients and pour over ingredients in the pan. Bake at 400° for 30 minutes. Prick for doneness. Cool 5 minutes before serving.
Combine first 6 ingredients in a large bowl. Stir well, shape crab mixture into 12 patties. Pour oil into skillet (depth of 2 inches). Fry patties until golden brown.
Cream butter, sugar, oil, eggs and crushed bananas; sift flour and all the spices. Then add to mixture. Add raisins and nuts last. Beat well. Bake at 350°. Use tube pan or loaf pan. Let cool on a rack in pan for 10 to 15 minutes. Then dump.
Crumble and fry sausage; drain well. Combine sausage, Bisquick and cheese; mix well. Form into walnut-size balls. Place on ungreased cookie sheet and bake at 350° for 10 to 15 minutes.
Combine the first 4 ingredients; blend the next 3 ingredients. Stir into tuna mixture. Form into 4 patties. Fry in lightly greased skillet over medium heat about 5 minutes or until browned. Serve on hamburger buns with lettuce and tomato slices. Makes 4.
Beat egg yolks. Add sugar and melted butter. Add flour and baking powder alternately with milk, then egg white, beaten stiff. Put in greased pan; bake at 450° for 20 minutes. Serves 6.
Cream shortening and sugar; add egg yolks. Beat well. Sift and add dry ingredients. Add vanilla. Roll into balls. Roll balls in white sugar; press with fork. Bake in 350° oven for 8 to 10 minutes. These will melt in your mouth.
To defat broth, place can in refrigerator overnight. Open and skim off fat. In saucepan, combine all ingredients except pasta. Simmer, covered, for 30 minutes. Stir in pasta. Simmer, covered, for 15 minutes. Serves 4 to 6. (Low-fat.)
Melt almond bark and oil on cookie sheet in oven. Mix well other ingredients, spread thin on aluminum foil and break when cool.
Cook tortellini noodles as directed on package. Chop all vegetables and cheese up while noodles cool in fridge at least 3 to 4 hours. Rinse noodles and drain. Add vegetables and dry seasonings. Mix salad with spoons. Pour at least 4 to 6 ounces dressing to taste over salad and mix again. May need to add more seasonings and grated cheese to personal tastes.
Mix eggs, sugar and salt. Break yeast into small pieces and add warm water. Mix all together and add melted (cooled) shortening. Add flour gradually and mix well. Make dough into round ball and let sit in greased bowl for 10 minutes. Work down and let raise double, about 1 hour. Pinch off enough dough to make 3 balls that will fit into sections of a muffin pan. Roll balls in melted grease. Place 3 balls into each section of greased muffin pan. Let raise double and bake at 450° for 10 to 12 minutes. Makes 24 cloverleaf rolls.
Mix first 3 ingredients with electric mixer. Pat in bottom of 9 x 13-inch inch pan. Sprinkle nuts and coconut on top. Mix cream cheese, eggs and vanilla with mixer. Bake at 350° for 35 minutes. Cut when cool.
Fry sausage with onions and garlic; drain well. Add cream cheese and stir until blended. Dip each mushroom into melted butter and stuff with mixture. Place in baking dish. Cook, uncovered, at 350° for 30 minutes.
Cream margarine and sugar. Add egg yolks (reserve egg whites) and mix. Combine flour, baking powder, soda and salt. Add alternately the flour mixture and the buttermilk. Add lemon, orange and almond extracts. Beat egg whites to peaks, then fold beaten egg whites into mixture. Bake 1 1/3 hours at 350° in 2 greased loaf pans.
Cream margarine and sugar, then add eggs and mix well. Sift flour, baking powder, soda and salt. Add to cream mixture, then add chopped raw apples and chopped black walnuts. Pour into greased and floured Bundt pan or 13 x 9 x 2-inch cake pan. Bake 1 hour in a 350° oven or until cake tests done.
Put in 9 x 13-inch glass dish. Place in dish in order given. Serve with nacho chips.
Combine ingredients in a large pitcher, stirring well. Serve over ice or well chilled. Yields 2 quarts.
Spread undrained pineapple in a glass 9 x 13 pan. Spoon in pie filling evenly over pineapple. Dump dry cake mix onto cherry layer evenly. Spread butter slices on top. Sprinkle pecan pieces on top of butter. Bake at 350° about 45 minutes or until golden brown. Serve warm or cold.
Beat eggs. Add to corn along with sugar, nutmeg and salt. Pour into shallow baking dish. Dot with butter. Cover top with buttered crumbs. Bake in slow oven at 320° approximately 45 minutes.
Place brown sugar and margarine in center of dough; crimp edges together. Fry in deep fat until brown. (Any thick preserves can be used in these pies, also.) These are good for children's snacks or on coffee break.
Combine meal, flour and onion. Add egg. Gradually beat in milk. Drop from a spoon into hot fat in which fish was fried. Fry until golden brown. Fat or oil should be deep and heated to about 375°. Fry about 2 to 3 minutes or until brown. Drain on absorbent paper towels.
Cook pasta according to directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink, drain and set aside. In the same skillet, cook bacon until crisp, remove with a slotted spoon to paper towels. Discard drippings. Drain pasta, add to the skillet. Add soup, beef and bacon, heat through. Sprinkle with cheese, cover and cook until the cheese is melted. Serve with barbecue sauce and mustard if desired.
Dilute soup with some of chicken broth. Add diced chicken (use approximately 1 cup broth). Mix together chicken mixture, chilies, cheese and tortilla chips. Bake in 1 to 1 1/2-quart casserole at 350° until bubbles form on top of cheese.
Use a 13 x 9 pan. Smear margarine on bottom and sides of pan. Dip dry cake mix into bottom of pan mashing out the lumps as you go. Cover cake mix with pineapple, then cover pineapple with blueberry pie filling. Sprinkle and cover with brown sugar, then sprinkle chopped nuts over the sugar. Slice the margarine thin and distribute over the top of the cake. Bake at 350° for 45 minutes.
Crush crackers and shred cheese. Put a layer of crackers into the casserole dish. Then add a layer of soup (a thin layer), then a layer of asparagus. Do this until the casserole dish is full. The top layer must be crackers. Cook at 350° for 10 minutes. Then remove and place cheese on top. Cook at 350° for 10 more minutes. Cool and eat.
Dissolve in water the yeast and sugar. Add the remaining ingredients and knead. Let rise until doubled in size. Preheat oven to 475° with large black cast-iron pizza pan in oven. Put 2 tablespoons oil in pan. The pan gets very hot, so be careful. Divide dough into two. Roll out to fit pan and put into it. Top with pizza sauce, cheese and other toppings desired. Bake 8 minutes in 475° oven.
Combine tomato juice, celery, and onion. Stir often. Heat gently for 30 minutes. Add lemon juice, sugar, salt, horseradish, Worcestershire sauce and hot pepper sauce. Simmer 10 minutes. This can be served hot or chilled. Makes 5 pints.
Cook carrots until tender; cool and slice. Layer carrots, pepper and onion. Cook salad oil, vinegar, Worcestershire sauce, tomato sauce, mustard and sugar until blended. Pour sauce over carrot mixture. Better if allowed to marinate for 24 hours. Refrigerate.
Preheat oven 250°. Place crackers in a large shallow baking pan. In a small bowl, combine butter, salad dressing mix, Worcestershire sauce and salt. Pour butter mixture over crackers; stir well. Bake 1 hour, stirring every 15 minutes. Pour onto waxed paper to cool. Store in airtight container. Yields approximately 4 cups snack mix.
Preheat oven to 425°. Lightly grease jelly roll pan (15 1/2 x 10 1/2 x 1-inch) or cookie sheet. Mix baking mix and water until soft dough forms. Gently smooth dough into ball on floured surface. Knead 20 times. Pat dough on bottom and sides of pan with floured hands. Cook and stir beef, onion, salt and garlic until the beef is brown; drain. Mix the tomato sauce and Italian seasoning. Spread evenly over dough. Spoon beef mixture evenly over sauce. Top with mushrooms, green peppers and cheese. Bake until crust is golden brown, about 20 minutes. Makes 8 servings.
Bake cake according to directions on box; let cool. Drain pineapple. Blend cream cheese and vanilla pudding with a little milk to soften. Add the rest of the milk. Fold in pineapple. Spread mixture on top of cake. Put sliced strawberries on top of mixture. Spread on Cool Whip. Enjoy!
In saucepan, cover carrot slices with water and cook until tender. Drain carrots, reserving liquid. Cool. In saucepan, combine vinegar, sugar, onion, parsley, pickling spice and 1/2 of the reserved carrot liquid. Simmer to blend flavors, then add carrots. Cool, covered, then refrigerate at least 8 hours to marinate. Can be reheated in liquid or serve cold. Refrigerate leftovers.
Mix all ingredients in saucepan and cook on low for 5 to 7 minutes.
Form into a ball and cover with toasted slivered almonds. Serve with crackers.
Peel apples and cut in halves, remove the core. Wrap each half of apple in biscuit by stretching it over the apple half. Place in baking dish. In a boiler, heat water, margarine, sugar and cinnamon until margarine is melted. Pour over apples. Bake at 325° to 400° for 45 minutes, basting with juice every 15 minutes.
Combine all ingredients in a large mixing bowl and mix well. Bake in a greased and floured tube or Bundt pan in a 350° oven, about 40 minutes,	or you can bake in two (9-inch) layer pans for 25 minutes.
Scald milk. Separate eggs. Beat egg yolks, gradually adding sugar and salt. Add scalded milk. Cook slowly for 10 minutes. Cool completely. When ready to churn, beat egg whites stiff. Fold into milk. Add evaporated milk (add peaches, if desired). Freeze until hard, then it is ready to eat.
Combine all with mixer. Chill overnight. Serve with crackers, toast points and chips. Makes 1 1/3 cups.
In mixing bowl, prepare mix per instructions on package. Add candied fruit, pecans and raisins. Mix. Spoon into 24 paper-lined cups (muffin small). Bake at 350° for 30 to 35 minutes. Glaze with warm corn syrup and garnish with candied cherries.
Saute chicken, garlic and onions in small amount of vegetable oil until onions are clear. Add pasta and veggies. Add approximately 3 cups of hot water. Bring to a boil. Reduce heat. Cover and simmer about 15 minutes or until pasta is done. Salt to taste.
Put all the ingredients into blender. Blend until smooth. Store tightly covered, up to one month in refrigerator.
Prepare an 8-inch spring-form pan by covering bottom with aluminum foil and lining sides with plastic wrap. Spread 1 (8 ounce) package cream cheese on bottom of pan. Sprinkle with onions. Combine eggs and mayonnaise and spread gently over onions. Combine 1 (8 ounce) package cream cheese with sour cream. Spread gently over egg mixture. Cover with plastic and chill overnight. To serve, release spring-form and place pie on the foil covered spring-form bottom onto serving dish. Just before serving, spread black caviar over cream cheese/sour cream layer. Serve with crackers.
Toss ingredients together and just prior to serving add 1 can shoestring potatoes.
Beat eggs and stir in sugar and oil. Mix dry ingredients except soda. Dissolve soda in buttermilk and add alternately with dry ingredients to sugar mixture. Stir in prunes and nuts. Bake in greased pan for 55 to 60 minutes or until tests done. Remove from pan and frost.
Mix chicken, soup and sour cream. Place in rectangular baking dish. Top with prepared dressing. Bake at 325° for 1 hour.
Sprinkle gelatin over cold water to soften. Dissolve strawberry gelatin in boiling water. Add guava concentrate, sugar and softened gelatin. Stir in and pour into container. Chill until firm.
Combine sugar and pineapple. Boil 3 minutes. Add lemon jello and set off eye of stove. Add cream cheese. Cool and add rest of ingredients. If you double this recipe, it will make a 9 x 13 pan; otherwise, 6 x 9 or 8 x 8.
Melt chocolate and margarine in heavy pan. Add butter flavoring and nuts. Stir to cool and remove from heat. Combine sugar, flour, eggs and vanilla. Mix until blended. Do not beat! Add chocolate mixture and again mix carefully but do not beat. Put into 18 paper cups and bake at 325° for 30 to 35 minutes.
Mix all ingredients together. Bake in 9 x 13-inch pan at 350° for 1 hour.
Chop up onion. Put in blender and liquify it. Add all the other ingredients and blend until sugar and salt are completely dissolved. Add 1 pint of salad oil, 1 cup at a time. Blend well.
Mix first 3 ingredients together and add 1/2 cup chopped pecans. Press into 9 x 13-inch pan. Mix together for 5 minutes using mixer the remaining ingredients. Pour over cake mixture in pan. Bake for 40 minutes at 350°. Cut in squares.
Preheat oven to 300°. Mix sugar, peanut butter, egg and vanilla in a bowl with spoon. Shape into 1-inch balls. Place on nonstick cookie sheet. Bake at 300° for 15 to 18 minutes or until light. Remove to wire rack to cool. (Be careful, cookies have a tendency to burn on the bottom. Watch carefully.) Yields approximately 2 dozen cookies.
Cream together sugar and margarine. Add eggs, one at a time. Add vanilla and food coloring. Combine cake flour and cocoa. Dissolve soda in vinegar; add to buttermilk. Mix well. Pour into 3 layers. Bake at 350° for 20 to 25 minutes.
Pour yeast and sugar into warm water. Let stand until bubbles up. Mix yeast mixture in with flour, salt and olive oil. Knead dough. After kneading, form into ball. Place in bowl and let rise. Should take 45 minutes.
Mix together first 6 ingredients. Serve on Ritz crackers and top with cocktail sauce.
Mix pudding with milk. Add Eagle Brand and vanilla. Stir in Cool Whip. In large dish layer 1/2 box cookies, sliced bananas and pudding. Top with rest of cookies. Make one day ahead.
Combine sugar, cocoa and salt. Add eggs, milk, butter and vanilla. Mix well with mixer. Pour into unbaked pie shell and bake at 350° for 45 to 50 minutes.
Cut large okra in 1-inch or more slices. Sprinkle with meal. Dip in egg and meal again (roll or shake in bag). Fry in shortening. Drain on paper towels.
Heat corn syrup and sugar on medium heat just until boiling. Cool. Remove from heat and add peanut butter and Rice Krispies. Press into a greased 9 x 13 x 2-inch pan. Melt butterscotch and chocolate chips together and frost cookies with this mixture.
Mix flour, brown sugar and shortening. Reserve 3/4 cup mixture for topping. To remainder add other filling ingredients. Beat well. Pour into pie shell. Add reserved crumbs. Bake at 350° for 25 minutes.
Sprinkle yeast on 1 1/2 cups lukewarm water; stir to dissolve. Add flour, sugar and salt. Beat until batter is smooth. Cover and let rise in warm place until light and bubbly. Combine 1/2 cup hot water, brown sugar and shortening. Cool to lukewarm. Add brown sugar mixture to yeast; mix well. Add enough whole wheat flour to make a soft dough that leaves the side of the bowl. Turn out on floured board and knead until smooth and satiny. Place dough in lightly greased bowl; turn over to greased top. Cover and let rise until doubled. Divide dough in half. Shape into balls. Cover and let rest 10 minutes. Shape each half into a loaf. Place in two greased 9 x 5 x 3-inch loaf pans. Let rise until doubled. Bake at 350° for 40 minutes or until loaves sound hollow when tapped. Remove from pans. Brush tops with melted butter.
Combine meal, flour and onions. Add the egg and oil. Stir in milk. Mix until all ingredients are damp. Drop by tablespoon into hot cooking oil. Fry until golden brown. Drain on paper towels. Serve hot.