HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place all ingredients, except vanilla, in top of double boiler. Do not place over boiling water now; beat on low speed for 1/2 minute. Place over boiling water, but not touching the water. Cook and beat until frosting forms peaks, about 7 minutes. Remove from boiling water. Add vanilla and beat an additional 2 minutes on high. Frosts two 8 or 9-inch cake layers.
Combine cream cheese and shredded cheese in bowl; mix well. Add spices to taste. Moisten hands with water and shape cheese into ball. Roll in crushed nuts. Serve with crackers or veggies.
Heat 1 tablespoon of oil in skillet. Add eggs and salt. Fry until firm. Remove to plate. Cut into strips and reserve. Heat remaining 5 tablespoons of oil in skillet. Add onion and mushrooms. Saute just until tender and crisp. Add rice. Cook over low heat, stirring constantly, until heated through. Stir in soy sauce and eggs. Taste. Add more soy sauce, if desired.
Cream butter and sugars. Add eggs. Sift dry ingredients, add alternately with milk. Add vanilla and nuts. Bake in greased and floured tube pan for 1 1/2 hours at 300° to 325°.
Remove stems of mushrooms. Chop stems; combine with cheese, margarine and onion. Fill mushroom caps with this mixture. Bake at 350° to 400° for 10 minutes. Serve hot.
Crush Oreos in blender or zip lock bag with rolling pin until they resemble potting soil. Set aside. Cream butter, sugar add cream cheese. Set aside. In a large bowl, make pudding according to directions on box. Blend in cream cheese mixture. Fold in Cool Whip. Layer in flower pot as follows: Oreos (about 1/4 of cookies), pudding mixture, pie filling, pudding mixture, pie filling, pudding mixture, remaining Oreos. Decorate with silk flowers and serve with a spade. (If you are really brave, add gummy worms to soil.)
Heat water in microwave for 7 minutes on High (small Tupperware pitcher works well). Place tea bags in water to steep. Remove bags; add sugar to taste.
Grease and flour tube or Bundt pan. Mix all ingredients together. Pour in pan. Bake at 350° for 50 to 60 minutes. Cool; remove from pan.
Blend oil and honey together. Beat in egg, baking powder and salt. Add both flours, then milk; mix until nearly smooth. Pour into well oiled cast-iron skillet. Bake in 400° oven for 25 to 30 minutes.
Beat egg yolks in 1 cup milk. Stir in sugar and flour. Fold in stiffly beaten egg whites. Pour into unbaked pie shell and bake until firm. Very good!
Saute onion and butter. Drain squash leaving about 1/3 of its juice in each can. In large bowl, mix together onion, squash, cream of chicken soup, salt, pepper and garlic powder with corn bread. Bake at 350° for about 30 minutes or until done. Cheddar cheese may be added on top. Cook for about 5 more minutes if desired.
Boil sugar and evaporated milk together for 6 minutes. Pour over the following ingredients which have been mixed together in a bowl: nuts, butter, chocolate chips and vanilla. Stir until chocolate chips are melted. Pour into a buttered 9 x 13-inch pan to cool. Cut into 1-inch squares. Makes about 5 pounds.
Beat eggs real good. Add other ingredients; mix well. Pour into 5-quart ice cream freezer. Finish filling with whole milk.
In a heavy skillet, brown meat. Pour off fat. Push meat to sides and saute the onion. Add catsup, spices and water. Simmer 30 minutes. While meat is still cooking, cook the macaroni and drain. Add macaroni and beans to meat. Correct seasonings and simmer 10 minutes.
Preheat oven to 375°. Grease baking sheets. Sift together the flour, baking soda, cinnamon and salt. In a separate large mixing bowl, cream butter and sugars together; then beat in egg. Beat in vanilla and milk. Stir the dry ingredients into the butter-sugar mixture, stirring until well blended. Fold in the oats, nuts and raisins. Drop the dough by teaspoons onto the prepared baking sheets, approximately 2 inches apart. Bake about 12 minutes, or until the edges of the cookies are browned. With a spatula, remove the cookies to a wire rack. When cool, store in tightly covered tins in a cool place. (Can be frozen up to 2 to 3 weeks, if wrapped well.)
Preheat oven to 350°. In large bowl combine sugar and flour; cut in butter until crumbly. Press half the crumb mixture on bottom of greased and floured 9-inch pan. Stir baking soda into sour cream. To remaining crumbs add sour cream, egg and nutmeg; mix well. Pour over crust. Top with nuts. Bake 25 to 40 minutes or until toothpick inserted in center comes out clean. Serve warm.
Mix the cake mix, butter and 1 egg. Press into greased pan. Mix sugar, cream cheese and 2 eggs. Pour this mixture on top of the cake mixture. Bake for 30 to 35 minutes at 300° to 350°.
Add all ingredients, then flour. Add vanilla and nuts and beat well. Bake at 325° for 40 minutes. Cool and cut into squares. Makes 2 dozen.
Roll out crescent rolls and spread deboned chicken over roll and roll up into a roll; repeat until you use all rolls. Place in dish. Mix cream of chicken soup and 3 cans chicken broth. Pour over rolls and bake at 400° until brown. You can use cheese sauce. Salt and pepper to taste.
Preheat oven to 350°. Place fruit in baking dish, 8 x 8 inch or larger. Cut crust from bread and cut each slice in 5 strips. Place bread strips over peaches. Mix sugar, flour, egg, margarine and peach juice. Pour over bread strips. Bake 35-45 minutes until golden brown.
Preheat oven to 375°. Spread apples in bottom of loaf pan. Pour maple syrup over them to cover. Mix ham and beef thoroughly. Combine bread crumbs, milk, eggs, onion and mustard. Mix well; add to meat. Pack meat mixture over apples, pressing firmly with hand. Bake at 375° for 1 hour and 15 minutes. Drain off excess fat. Allow loaf to stand out of oven for 10 minutes before unmolding and slicing. Serves 4 to 6.
Brown hamburger, onion and salt and pepper together and drain; set aside. Mix pizza sauce, tomato sauce, tomato paste, sugar and spices together with drained hamburger and macaroni. Put 1/2 of the mixture in a 13 x 9 x 2-inch pan and sprinkle with grated Mozzarella cheese. Put the remaining mixture in the pan. Arrange pepperoni slices on top of mixture. Sprinkle with Parmesan cheese and bake at 350° for 45 minutes or until done.
Mix all ingredients together. Bake in a well-greased tube pan or 3 cake pans. Bake at 350° for 45 minutes.
Grease an 8 x 10-inch pan. Spread cherries over bottom. Sprinkle cake crumbs over cherries. Drop pads of butter on crumbs. Bake at 350° for 30 minutes. Serve warm or cold.
Put chicken in large (12-quart) pot. Cover with ample water (8-quarts). Add salt. Bring to boil and turn down to simmer and skim off fat. Add parsley, celery, carrots, tomatoes, onions and allspice. Once all the vegetables are in, bring to a boil, then reduce heat to simmer for 3 hours.
Rinse spinach thoroughly and pat dry. Place in a bowl and refrigerate while preparing eggs and bacon. Mix chopped eggs, crumbled bacon, oil, salt and pepper and let stand until ready to serve. Add the mixture to the salad and toss well. Top with anchovies, if desired.
Combine all ingredients except bread. Stir well; set aside. Trim crust from bread; cut each slice into 4 squares. Spread each square with crabmeat mixture. Place on ungreased baking sheets. Bake at 350° for 10 to 15 minutes or until lightly browned. Yield: 6 1/2 dozen appetizer servings.
Mix chicken, soup and chilies in bowl. In a 9 x 13-inch pan, layer strips of tortilla, chicken mix and cheese; repeat. Bake at 350° until bubbly.
Cook and drain noodles. Return to saucepan. In skillet with hot salad oil, cook carrots, mushrooms, onion and salt over medium-high heat until tender. Stir in broccoli. Stir in milk and undiluted soup. Heat through. Stir soup mixture into noodles. Spoon into casserole.
Put vinegar, water, sugar and egg in saucepan. Stir, bring to a boil then add salad dressing, mustard and milk.
Mix potatoes together with other ingredients. Slice or chop pepperoni. Bake for 30 to 35 minutes at 400°.
Mix ingredients well. Roll into balls. Balls may be rolled in nuts, coconut or powdered sugar. Store in refrigerator.
Line bottom of 2-quart casserole with 1/2 cup of the potato chips. Mix tuna and cream of mushroom soup together in a separate bowl; pour into casserole dish. Sprinkle remaining potato chips on top. Bake at 350° for 25 minutes. Serve hot. Makes 4 servings.
In saucepan, add 2 cups of water and 1/2 teaspoon salt and bring to a boil. Wash and slice squash and zucchini. Add to boiling water with carrots. Cook 5 minutes, uncovered, mixing while cooking so it will cook evenly. Don't overcook. Drain. In bowl, combine soup, sour cream and onions. Fold squash mixture in. Combine melted butter and stuffing mix. Sprinkle 1/4 of the stuffing mix in bottom of 12 x 7 1/2 x 2-inch baking dish. Spoon squash mixture on top of stuffing mix. Sprinkle remaining stuffing mix on top. Bake in 350° oven for 30 minutes. Serves 12.
Mix well. Bake in Bundt pan at 350° for 1 hour.
Combine eggs, raisins and vanilla and let stand at least 2 hours or overnight. When ready to make cookies, cream together shortening, brown sugar and white sugar. Sift salt, soda, cinnamon and flour. Stir flour mixture into sugar-shortening mixture and blend well. Beat egg-raisin mixture into mixture. Add oatmeal and chopped nuts. Dough will be stiff. Chill dough for a better shaped cookie. Drop dough by spoonful on cool ungreased cookie sheet. Bake at 325° for approximately 10 to 12 minutes. Do not overbake. This is a chewy cookie.
Cut fryers in half and cut wings off. Put in skin and sprinkle liberally with garlic salt and lemon pepper.
Mix all ingredients together and pour over cauliflower and broccoli. Mayonnaise may be used instead of salad dressing. Six packages Sweet 'N Low may be used instead of sugar.
Mix sugar, shortening, molasses and eggs. Add hot water, then flour. Bake in a 350° oven for 25 minutes in a 9 x 11-inch pan. Makes a big cake.
Heat oven to 375°. Combine peanut butter, shortening, sugar, milk and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Add egg; beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten with a fork. Bake at 375° for 7 to 8 minutes, until set and beginning to brown.
Mix graham crackers, brown sugar and butter. Press into a 9 x 13-inch baking pan. Blend cream cheese, sugar and eggs. Pour over graham cracker mixture. Bake 20 minutes at 350°. When cooled, top with blueberry pie filling.
Melt chocolate chips and peanut butter in large pan. Add cereal and stir gently until coated. Place sugar in large bag and add cereal mixture. Shake until coated. Pour in to 10 x 15-inch pan.
Mix and store in dry container. Use 2 to 3 teaspoons of mix to 1 cup hot water.
Mix all frozen juices and cherries with water to bring to 64 ounces. Freeze in a ring mold.
In a large, shallow plastic or glass container, combine 1/2 bottle of sauce, brown sugar, salt and pepper. Stir until sugar is dissolved. Float onion and garlic in mixture; stir. Add meat (steak, boneless chicken, chicken wings, pork and/or lamb); up to 3 pounds. Add water until mixture covers meat. Stir around meat well to blend in water. Cover and refrigerate 2 hours or overnight, turning meat in marinade occasionally.
Cut and slice pineapple into chunks. Blend in blender 2 to 3 minutes until smooth. Strain and place in pitcher. Add sugar, water and ice. This is a very popular tropical drink.
Mix dry ingredients and onion. Add egg and mix well. Add liquid and mix well. Drop by teaspoon into deep fat at 375° or into skillet with 1-inch fat. Fry each side until brown.
Cream margarine, Crisco and sugar until light and fluffy. Add eggs, one at a time. Mix well. Add flour, salt and baking powder alternately with milk. Add vanilla and lemon. Bake in tube pan which has been greased and floured. Bake at 325° about 1 1/2 hours. Test with pick.
Cut steak diagonally into thin slices. Cut into 2-inch pieces. Preheat electric frypan at 375°. Add oil, salt and pepper; heat. Add meat. Cook until brown. Set control at 210°. Add onion, garlic, green peppers, celery and bouillon; cover and cook until vegetables are crisp, about 10 minutes. Add hot water if necessary. Blend cornstarch, cold water and soy sauce. Add to meat. Cook and stir until thickened, about 5 minutes. Serve with steaming hot rice. Serves 4.
Let cream cheese sit out to soften. Chop about 1/2 of the tops of the green onions fine (do not use the bottoms of the onions). Mix cream cheese, corned beef and onion tops together. Form into a ball and roll in chopped walnuts.
Cook hamburger meat. Pour off grease. In a large pot, combine hamburger meat and vegetables. Bring to a boil. Stir frequently. Turn heat to low and simmer about 2 hours. Stir frequently.
Combine peanut butter and sugar. Mix well. Stir in egg and vanilla. Roll dough into 3/4-inch balls. Place on ungreased pan. Flatten with floured or powdered sugared fork. Bake at 350° for 10 minutes. Makes 4 dozen.
Brown meat and onion together. Drain grease. Add all ingredients together in large pot. Simmer for 30 minutes.
Take hot dog, put slice of cheese around hot dog. Place in microwave for 1 minute on High (or until cheese melts). Ready to eat.
Press crumbled Blue cheese through fine sieve. Mix with mayonnaise and milk. Add Tabasco sauce and mix well.
Mix together potato soup, corn, chopped onion, milk and nutmeg in a large pot. Simmer 10 minutes. Add crabmeat/imitation. Simmer 15 more minutes, stirring regularly. Mix in parsley and serve.
Thoroughly mix all ingredients except Parmesan cheese. Lightly pack in 8 x 8 x 2-inch pan. Bake at 350° for 30 minutes. Sprinkle top with cheese and bake 10 minutes longer. Let stand 5 minutes; cut in squares.
Cook ground beef, bacon and onion in skillet and drain. Mix beans and seasoning in crock-pot while meat is browning. Add meat, then cut up sausage in small slices and add. Mix well and cook on low to medium heat for 8 to 10 hours.
Bake cake in oblong pan according to directions on box. After cake cools, crumble half of cake in punch bowl or large bowl.
Mix the first 4 ingredients and cook until soft ball. Remove from heat. Add the vanilla and peanut butter. Beat until creamy. Pour in dish. Cut in squares. Add nuts, if desired.
Mix 1/2 cup brown sugar, Vickers BBQ sauce, and 1 tablespoon lemon juice to make a paste. Mop mixture on ribs and cook at 225° to 250° for 4 hours on indirect heat on the grill. Baste occasionally during this time. Mix 1/2 cup brown sugar, 1 tablespoon lemon juice, Vickers and Kraft BBQ sauce. Baste the ribs with this mixture 1 hour before removing from the grill. Total cooking time 5-6 hours.
Mix the ingredients together until smooth and spoon into well-greased muffin tins. Bake in 400° oven for about 12 minutes or until brown.
Combine the sugar, candy and water together until candy is melted. Just before serving, add the ginger ale.
Dissolve jello in boiling water and stir for 3 minutes. Add frozen fruit. Stir until fruit thaws and mixture begins to thicken. Blend in Cool Whip. Spoon into pie crust and chill for 2 hours.
Combine sugar, pecans and orange rind in a small bowl. Separate each biscuit. Place a cream cheese square in center of one-half and top with remaining half, pinching sides together. Dip in butter and dredge in sugar mixture. Stand each biscuit on "edge" in a lightly greased 12-cup Bundt pan, spacing evenly. Drizzle with remaining butter and sprinkle with remaining sugar mixture. Bake at 350° for 45 minutes or until golden brown. Immediately invert onto a wire rack (or plate). Combine powdered sugar and orange juice. Spoon over warm bread. Serve immediately. Yields 1 (10-inch) coffee cake.
Mix flour, sugar, unsweetened cocoa, cornstarch, baking soda and salt in a bowl. In another bowl, whisk egg whites with water and corn syrup. Stir wet ingredients into dry and mix until smooth. Pour into 9-inch square pan, bake at 350° for 30 minutes. Serves 16.
Mix together in this order. Bake at 400° for 20 to 30 minutes.
Boil skins in 2 quarts water for 15 minutes. Use only one or two grapefruit skins. Squeeze out skins and add all this to fruit juice. Dissolve sugar before adding.
Dissolve gelatin in the hot water. Stir in the stewed tomatoes, breaking them into bits with a spoon. Add the hot pepper sauce. Pour into a lightly oiled 3-quart mold and chill until firm. Unmold on greens. Place a small bowl in the center and fill with the sour cream, horseradish, salt and sugar. Serves 12.
Butter	both sides of bread with melted butter. Cut each slice into 6 strips. Alternate apples, bread and raisins. Beat eggs, milk, sugar and vanilla. Pour over bread, apples and raisins. Bake in Pyrex casserole (rectangle). Set in large pan of water to bake at 350° for 1 1/4 hours. Serve with whipped cream.
Saute onion and curry in margarine. When onion is soft, add soup, mayonnaise, milk, lemon juice and chicken. Stir until smooth (it will be thick). Lastly, add chicken bouillon for flavoring. Simmer mixture for 2 minutes. Serve over hot noodles or rice. Can garnish with bananas, chutney or coconut. Serves 4.
In large bowl, sift dry ingredients together. Add Crisco and yeast mixture. Work with hands until moistened and dough stays together. Do not overmix; mix just until dough is no longer sticky. Place dough in a greased Tupperware bowl. Grease top of dough, cover with waxed paper and seal with a tight lid. Keep in refrigerator. Will keep for 4 weeks or more. When wanting biscuits, remove as much dough as you think you will need from the bowl. (Cover remaining dough with waxed paper and lid; store in refrigerator until you are ready to make more.) Roll out dough 1/2-inch thick. Melt a little oleo in microwave. Cut biscuits with a biscuit cutter and fold in half, pocketbook style. Dip in butter and place on cookie sheet. Bake on third rack in oven at 400° until lightly browned.
In a 1 1/2-quart pot, stir sugar and syrup well and cook on High in microwave oven for 4 minutes and 10 seconds. Stir in nuts and cook on High 5 minutes until light brown. Add butter and vanilla and blend well. Cook on High for 2 minutes. Add baking soda until foamy; stir well. Pour quickly onto buttered cookie sheet. Smooth mixture into a thin layer. Be careful, peanut brittle is very hot and sticky. Cool 1 hour. Lift brittle onto bread board; break into pieces. Store in airtight container. Makes 1 pound.
Sift flour and sugar together. Stir in marshmallows. Put Crisco, Coke and cocoa in a 2-cup glass measure. Heat in microwave until Crisco melts, 2 minutes. Pour over flour mixture. Stir in buttermilk, soda and eggs. Pour into a greased glass dish. Cook on High for 11 minutes. Turn dish 1/4 turn every 3 minutes. Frost with Coca-Cola Icing.
Drain pineapple, reserving the juice; set pineapple aside. Add enough water to the juice to measure 2 cups. Bring to a boil and remove from heat. Add gelatin, stirring well until gelatin dissolves. Add cranberry sauce, stirring until blended. Stir in ginger ale, pineapple and celery. Pour mixture into a lightly oiled 13 x 9 x 2-inch dish. Cover and chill until firm. Yields 15 servings.
Mix first 4 ingredients in bowl; set aside. Dip chicken in egg, then roll in bread crumb mixture. Place in microwave-safe dish. Cover with plastic wrap and cook on High about 10 minutes or until no longer pink. Mix together soup and milk; pour over chicken. Cover and cook another 3 to 4 minutes. Sprinkle with remaining bread crumbs. Serve, eat and enjoy.
Saute onion in butter. Steam broccoli. Add all ingredients to onion and heat until cheese melts. Stir often.
Mix sugar and milk. Cook for 3 minutes; add marshmallow cream and peanut butter. Pour out in a 1/2-quart casserole dish and let cool.
Drain (dry) can of pineapple; chop pineapple. Bake yellow Jiffy cake mix as	directed, using pineapple juice for liquid. Cool. Mix pudding	as directed. Add cream cheese, spread over cake. Sprinkle with chopped pineapple and chopped pecans.	Top with Cool Whip. Top with toasted coconut.	Chill overnight. Keeps well.
Drop by teaspoonfuls onto greased baking sheet and bake at 350° for 8 to 10 minutes.
Mash cheese and blend with all ingredients except clams. Drain clams and add. Put toast on cookie sheet and cover with clam spread. Broil until lightly brown.
Beat with mixer the following: eggs, sugar, vanilla and oil. (Stir cocoa and flour together before you start the recipe.) Mix well and add nuts and chocolate syrup last. After all ingredients added, beat well. Bake at 325° for 25 to 30 minutes. (I bake at 350°.)
Beat eggs until foamy; add cheese and corn. Layer in loaf pan size casserole dish: 1 layer of peppers, 1 layer of corn, peppers, corn, peppers and corn. Bake in 350° oven for 1 hour.
Cook broccoli as directed. Drain and chop. Saute onion in oleo. Stir in rice, soup and broccoli; mix well.
Cream margarine and sugar. Add eggs and vanilla. Add flour, a little at a time. Drop onto cookie sheet. Bake at 400° for about 6 to 8 minutes.
Fortune cookies may be purchased from any Oriental market or restaurant. I have purchased them from distributing companies that handle food stuffs in packets for restaurants.
Beat egg white, add sugar and beat until stiff. Roast raw peanuts until light brown stirring often. Pour hot peanuts into egg white mixture and spread on a cookie sheet to cool. Mix cooled nuts with red and green M&M's for a great Christmastime snack.
Mix cake mix and pudding mix. Add milk, oil and eggs. Mix well. Pour into 3 cake pans. Bake 25 minutes at 350° or until tests done.
Saute onion, celery and bell pepper in margarine. Add tomatoes, soup and water. Heat until bubbly. Add shrimp until pink. Then add Velveeta cheese and spaghetti. Place in a casserole dish. Pour soup mixture over and top with grated cheese. Heat in oven at 350° until bubbly.
Mix first 3 ingredients together in a 1 1/2-quart casserole. Slice margarine and dot top of mixture. Cover and bake at 375° for 45 minutes or until liquid absorbs.
Combine all ingredients, except salad dressing. Mix well. Pour salad dressing over mixture. Cover and marinate at least 2 hours before serving. Will keep several days in the refrigerator.
Cook beets, then set aside and keep hot. Combine rest of ingredients and cook about 4 minutes, stirring often. Stir into beets.
Fry hamburger until brown. Place in a 1-quart casserole dish. Cover with peas, then celery. Mix soup, salt, pepper, milk and onion. Pour over the meat. Sprinkle with potato chips. Bake at 375° for 30 minutes.
Place a heavy skillet (cast iron) on medium heat, add butter and let it melt. Peel the potato and slice into slices about 1/3 inch thick. Place into hot skillet and cook slowly so the butter does not burn. Brown on each side. Remove and drain on paper towels. Some people sprinkle them with just a light dusting of sugar just as they remove them but I do not.
Boil sugar and Milnot 10 minutes and add to other ingredients which have been broken and combined in a large mixing bowl. Cut margarine in small chunks and add pecans last. Stir and turn into greased dish. Cut into squares before completely set.
Mix flour, sugar and salt together in pie pan. Whip oil and milk together and mix with dry mixture in pie pan to form soft dough. Press with fingertips to form pie shell. Bake 15 minutes at 425°.
Mix well and cook, beating while cooking. Add dash of salt and pepper. Cool and stir into grated cabbage.
Saute oysters with butter and salt and pepper to taste. Add heated milk to mixture. Do not boil.
Place split garlic cloves, bay leaf and pepper pod in large jar. Fill jar with peeled, hard-boiled eggs. Heat vinegar with remaining spices and pour into jar over eggs. Cap. Shake gently and refrigerate for a week to allow flavors to blend. Keep refrigerated.
Beat together cream cheese, sugar and peanut butter until mixture is fluffy. Add milk and whipped topping; beat until mixture is smooth. Spoon into the graham cracker crust. Cover with plastic wrap and refrigerate overnight before serving.
Cream butter and sugar. Add well beaten egg yolks, then beat until light and creamy. Add dry ingredients alternately with buttermilk and mix until smooth. Mix jam, raisins and nuts in by hand. Fold in well beaten egg whites; mix thoroughly. Bake until done at 300° (between 2 1/2 and 3 hours, depending upon your stove).