HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare two 9-inch cake pans by lining bottom with wax paper or parchment paper, grease and flour pan bottoms. Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each. Add vanilla. Sift together flour, cocoa, baking soda and baking powder. Add alternately with ice water to butter mixture. Blend well. Pour into pans and bake 25 to 30 minutes at 350°. Cool in pans 10 minutes before removing. Cool completely and frost with Peppermint Frosting.
Select adequate size cooking bag and put all ingredients in except salt and pepper. Place bag in small amount of water in large pot and cook for 30 minutes. Increase water to accommodate 10 pounds of crayfish. Bring water to boil, add crayfish, maintaining boiling point of water. Crayfish should be cooked in about 7 minutes.
In large skillet or pan, boil first 3 ingredients until syrupy. Mix rest of ingredients; pour into syrup and cook until thickened. Cool, then add 1 teaspoon vanilla. In a large ovenproof dish, put a layer of graham crackers then a layer of pudding over crackers. Then put a layer of sliced bananas. Repeat layers until all is used. Cover with meringue made from the 2 egg whites and 2 tablespoons sugar. Brown at 350° for 10 to 15 minutes.
Blend ingredients with mixer. Pour into graham cracker crust and bake at 350° for 40 minutes. Remove and let cool. Top with any pie filling, topping or Cool Whip.
Put steak strips, flour, salt and pepper in crock-pot. Stir well to coat steak. Add all remaining ingredients. Cover and cook on high 1 hour, then turn to low for 8 hours. (High for 5 hours.) Serve with rice.
Wrap each piece of bacon around a water chestnut and piece of pineapple. Secure with a toothpick and marinate overnight in soy sauce. Line a shallow pan with foil and top with a rack (the foil will save you a pan to scrub and the rack will insure the bacon cooks evenly). Place bacon rolls on rack and bake in preheated oven at 450° for 10 minutes or until bacon is crisp.
Cream together the shortening, peanut butter, sugar, brown sugar and 2 eggs. Sift together the flour, baking powder, soda and salt; stir into the first mixture. Roll into balls size of large walnuts. Place 3 inches apart on cookie sheet. Flatten gently with fork dipped in flour; crisscross. Bake at 375° for 10 to 12 minutes until set, but not hard. Makes 6 dozen.
Combine all ingredients and blend. Grease Silverstone skillet. Preheat and pour in omelet. Cover and cook over medium-low heat for 10 minutes or until lightly browned. Loosen around edges and slide out onto plate. Turn frypan upside down over plate. Invert so the uncooked side of omelet is at the bottom of pan. Cover and fry 10 minutes. Allow to set for a few minutes.
Combine ground chuck and onions in soup pot. Cook over medium heat until chuck is browned and onions are tender. Add chili powder and stir. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer for about 15 minutes.
Chop fruit. With nuts and fruits chopped, add raisins, coconut and graham cracker crumbs. Mix well. Melt marshmallows in milk. Cook slowly over low heat. Pour over nuts and fruits mixture. Mix well. Spray a 10-inch tube pan with Pam. Press firmly in tube pan very tight and refrigerate overnight. Turn upside-down on plate next day. May have to set a few minutes but will come out of pan. Keep refrigerated. Keep wrapped.
Cook beef until browned. Drain off grease. Add the onion while cooking. Add the rest of the ingredients and cook until thick and hot. Serves 4 to 8.
Combine first 4 ingredients in large roasting pan; stir well. Combine last 3 ingredients; stir well. Drizzle over nut mixture. Stir well. Bake at 250° for 1 hour, stirring every 15 minutes. Yields about 3 quarts.
Mix jello, water, pineapple, cheese, miracle whip and whipping cream or cool whip and chill.
Blend margarine and sugar together. Add eggs, then slowly add the flour. Stir in vanilla, maraschino cherries and nuts. Bake at 300° for 1 1/2 hours in a 9 or 10-inch tube pan.
Cut beef across grain into strips. Cook and stir beef in margarine in 10-inch skillet over low heat until brown. Reserve 1/3 cup of broth, stir in remaining broth, catsup, salt and garlic into skillet. Heat to boiling and reduce heat. Cover and simmer until beef is tender, 45 minutes. Stir in mushrooms and onion. Cover and simmer until onion is tender. Shake reserved broth and the flour in a tightly covered container. Gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat, stir in sour cream and heat through. Serve over noodles or rice.
Beat egg well; add a couple of tablespoons of mixture to egg; mix well. Cook, stirring constantly until mixture comes to boil (Will curdle as thickens; just beat until smooth). Pour into graham cracker crust. Cool. When cool, top with Cool Whip. Grate unsweetened chocolate square over top. Refrigerate. Enjoy!
Beat eggs and sugar and beat again. Add flour with baking powder and salt. Beat in hot milk and butter. Bake in loaf pan in moderate oven at 350° until done about 30 to 45 minutes.
Preheat oven to 225°. Combine cereal, popcorn and pretzels in a large baking pan. In small pan, melt margarine. Slowly pour margarine over cereal mix. Stir to coat.
Sift dry ingredients three times, set aside. Separate whites from yolks of eggs. Beat whites until stiff. Beat yolks in mixing bowl. Add milk until blended. Add dry ingredients, beat until smooth. Add melted shortening and beat until well blended. Fold in stiffly beaten egg whites. Put 4 to 6 tablespoons of batter into waffle maker. Cook according to waffle maker's instructions. Makes 5 to 6 waffles.
Place marshmallows and juice in double boiler until marshmallows melt. Let cool, then whip. Whip cream or Milnot until stiff. Add to marshmallow mixture. Pour into pan or Pyrex and place in refrigerator until set, about 1/2 day. Keeps indefinitely.
Cook first 3 ingredients. Add seasoning. Cook until tender. Add soup, cheese and milk until cheese melts. Simmer until flavor blends.
Mix all the ingredients, except butter. Pour into 1 1/2-quart greased casserole. Dot with butter. Bake, uncovered, at 350° for 1 hour.
Drain peaches and cut in thirds. Add strawberries to peaches. Add pineapple along with the juice. Cut bananas into bite-size pieces and add. Sprinkle Tang over fruit and mix well. Add dry pudding mix. Chill before serving.
Combine all ingredients except fruit. Spread half of mixture in bottom of 8 x 8-inch pan. Cover with fruit and top with remaining mixture. Bake at 350° for 40 minutes. Can be served with ice cream or whipped cream.
Mix powdered sugar and peanut butter and oleo by hand. Chill. Form into small balls. Melt chocolate chips and paraffin wax. Dip balls into melted chocolate and set on wax paper to dry. If they stick to wax paper it needs more wax.
Prepare shells and cheese. Brown meat with green peppers and onions in frying pan. Drain; stir in pizza sauce. Spoon shells and cheese into 2-quart baking dish. Top with meat mixture. Sprinkle with cheese. Cover and bake at 375° for 20 minutes or until heated through. Makes 4 servings.
Butter 9 x 13-inch baking dish. Sprinkle bread cubes evenly over bottom. Sprinkle cooked sausage over crumbs. Place pepper and onions over sausage. Mix eggs, milk, cheese, mustard, Worcestershire and paprika. Pour over sausage. Sprinkle bacon over top. Cover and refrigerate overnight. Bake, uncovered, at 350° for 50 to 60 minutes. Serves 12 to 15.
Mix sugar, oil and eggs. Blend in flour, buttermilk, cocoa, food coloring and vinegar. Add soda, salt and vanilla. Mix 2 to 3 minutes with electric mixer, scraping bottom and sides of bowl often. Pour into 3 well-greased and floured layer pans. Bake at 350° for 25 to 30 minutes. Frost with Cream Cheese Frosting.
Boil all ingredients except nuts to soft ball stage. Remove from heat. Add nuts and beat until thick and creamy. Pour into greased pan and allow to harden.
Mix tuna, dressing, mustard, vegetables, pimento, seasonings and 1/2 cup of bread crumbs. Shape mixture in balls. Roll in remaining 3/4 cup bread crumbs. Flatten balls into small patties. Refrigerate 30 minutes. Heat 1/2 cup oil in large skillet over medium heat. Add patties. Cook 5 minutes each. Remove and drain on paper towels.
Mix egg whites and water with fork. Add nuts. Mix well; let sit for 20 to 30 minutes. Mix remaining ingredients; add nuts. Spread on cookie sheet and bake for 45 minutes at 275°. Stir occasionally to prevent sticking.
Put garlic, soy sauce and lemon juice in a salad bowl and whisk thoroughly. Add endive and romaine; toss to coat. Sprinkle with pepper and Parmesan cheese. Garnish with chopped tomato.
Completely thaw broccoli. Mix broccoli with corn, onion, 1/4 cup crushed crackers, egg, 2 tablespoons margarine, salt and pepper. Pour into 1 1/2-quart casserole. Mix together the remaining 2 tablespoons crushed crackers and 1 tablespoon butter. Sprinkle over casserole. Bake uncovered at 350° for 1 hour. Makes 6 servings.
Chop up and cook until thick. Taste as you might want to add more spices or less.
Preheat oven to 350°. In a bowl, mix Ro-Tel tomatoes, Cheddar cheese soup, mushroom soup, water, onion, salt and pepper. Pour mixture over potatoes in a greased baking dish. Place margarine slice on top and bake for 1 hour or until potatoes are soft.
Into a 1/2 pint cup put melted butter, eggs and vanilla. Fill the remainder of the cup with milk. Beat wet mixture into dry mixture. Bake in two layer cake pans, greased and floured, for about 30 minutes in an oven of 350°. When cool, place jelly between the two layers and sprinkle the top with powdered sugar.
Mix dry jello and drained pineapple, then fold in the rest of ingredients. Chill before serving.
Beat cream cheese and mayonnaise until smooth. Stir in next 5 ingredients. Cover; chill several hours. Form into ball. Roll in nuts to coat. Serve with crackers.
Cream butter,	oil and sugar until fluffy. Add eggs, beaten until lemon colored. Combine flour and baking powder and add to	creamed mixture with milk. Stir in flavorings. Place in greased and floured tube pan and bake 1 1/2 hours at 325°.
Cook chicken and take meat off bone. Save broth. In skillet fry 3 slices bacon which have been cut into pieces; fry until brown. Add green pepper (cut fine) and onion (cut fine) and saute until tender. To this add mushrooms, soup, olives, cheese and pimientos. Cook noodles in chicken broth. Add all together. Salt and pepper and serve.
In 10-inch skillet, combine soup, salsa and milk. Add potatoes, stirring gently to coat. Heat through, stirring occasionally. If desired, garnish with cherry tomatoes and fresh chives. Makes about 4 1/2 cups or 5 servings.
Mix jello with boiling water; cool. Drain pineapple and mandarin oranges. Mix all ingredients together and chill until solid.
Mix butter in 4-quart saucepan. Add cocoa; stir until smooth. Add sugar, salt, milk and Marshmallow Creme. Bring mix to a full boil and stir constantly for 5 minutes. Remove from heat and add vanilla. Cool 20 minutes. Beat with a wooden spoon until mix loses its gloss. Blend in nuts. Spread in 9 x 9-inch pan sprayed with Pam. Cool until set. Cut in 1-inch squares. Store in airtight container.
Take a sharp knife and stick	holes in the roast and stuff each hole with a sliver of garlic. The holes should be about 1 1/2 to 2-inches apart like a pork roast. Then rub the roast with lots of salt and pepper. Flour it generously. Put in your Dutch oven with	1/8-inch grease and fry until golden brown on all sides. Put on the lid and cook very slowly until tender. No vegetables except potatoes, if you want them.
Mix diced potatoes with ingredients. Pour into a casserole dish, cover with foil and bake at 350° for 45 minutes to 1 hour.
Preheat oven to 350°. Beat margarine 30 seconds, until soft. Add sugar and beat until fluffy. Add egg and vanilla and beat well. Stir together flour, cocoa, baking soda and powder and salt. Gradually add to egg mixture. Shape into 1-inch balls. Place 2-inches apart on cookie sheet. Press center of ball with thumb. Place cherry in center.
Mix all together and pat in Pyrex pan (13 x 9-inches). Bake 15 minutes at 350° or until slightly browned.
Combine the sugar and sour cream; boil for 5 minutes, stirring constantly. Remove from heat. Add vanilla and stir well. Add pecans; mix until well coated (this hardens fast, so this has to be done quickly). Spread on wax paper to cool and dry. Break apart into separate nuts while still warm.
Combine flour, sugar, baking powder and spices. Combine apple, butter, egg, raisins, and add dry ingredients. Add milk and vanilla. Mix (don't overmix). Place in greased muffin tin. Bake at 400° for 20 to 25 minutes.
Drain fruit for juice; add tapioca to the juice. Add vanilla pudding and bring all to a boil. Stir constantly. Pour over fruit while hot, then cool in refrigerator. Add 5 to 6 bananas just before serving.
Cook chicken; dice chilies and slice olives. Mix olives, diced chilies, sour cream, soup and 1/2 cheese. Divide that in half. To one half, add chicken (remove chicken from bones, tear into small bite size pieces). Place some mixture on each tortilla; roll. Cover rolls with remaining sauce and cheese. Bake at 350° covered for 15 minutes and 15 minutes uncovered.
Grease and flour tube pan and set aside. Mix baking soda and sour cream. Cream butter and sugar. Add egg yolks, sour cream mixture, chocolate, walnuts, raisins and vanilla. Mix well. Sift together flour, cinnamon, salt and ginger.	Add to creamed mixture. Add mashed potatoes. Mix well. Beat egg whites and gently add to batter. Pour into tube pan and bake at 350 degrees for 1 hr. and 30 minutes or until tester comes out clean.
Mix cole slaw mix, onions, sunflower seeds, almonds or pecans and uncooked Ramen noodles. Set aside. Mix vegetable oil, vinegar, sugar, salt, pepper and noodles seasoning. Pour this mixture over first mixture and toss.
Mix ingredients in order. Use ice cream scoop to drop mixture on cookie sheets, 6 scoops to a sheet. Bake at 350° for 12 minutes. Do not overbake. Flatten cookie before baking. (Recipe does not call for flour.)
In medium bowl, stir boiling water into gelatin 2 minutes or until dissolved. In a separate bowl, mix cold water and ice to make 1 1/4 cups. Stir into gelatin until slightly thickened. Remove any remaining ice.
Cream Crisco and sugar. Add color, eggs and vanilla. Sift flour, cocoa and salt 3 times. Add dry ingredients and buttermilk and alternately, dry ingredients last. Beat 2 minutes. Fold in vinegar and soda. Do not beat. Bake at 350° for approximately 30 minutes.
Cook macaroni according to package. Melt margarine in saucepan over medium heat. Add onion and cook 1 minute. Stir in flour. Remove from heat and stir in dry mustard, salt, pepper and Worcestershire sauce. Slowly stir in milk. Cook over medium low heat, stirring constantly, until smooth and it comes to a boil. Add cheese and stir over low heat until cheese is melted and sauce is smooth. Combine sauce and macaroni. Add ham chunks.
Combine mayonnaise, vinegar, salt, sugar and pepper. Stir in remaining ingredients. Cover; chill. Makes 5 cups.
Saute onions in butter until tender. Stir in tomatoes, soup, milk, sugar and seasonings. Bring to boil; reduce heat. Cover and simmer 10 minutes. Stir in cream cheese until melted. Serve immediately. Can make ahead, reheat and add cheese just before serving.
Wash chicken pieces. Pat dry. Beat egg and milk in one bowl. In another bowl, mix potato flakes, garlic powder and cheese. Roll chicken, first in egg mix, then potato flakes mixture. Melt butter or margarine in shallow baking pan. Roll chicken pieces in butter and place them, skin side up in pan. Bake at 400° for 45 to 50 minutes.
Place chicken in casserole dish. Mix soup, broth, Bisquick, milk and butter together. Pour over chicken. Bake 30 to 45 minutes at 350° until top is brown.
Preheat oven to 350°. Cut the crusts off the pieces of bread and roll out very thin. Cream together the cream cheese, egg yolks and 1/2 cup sugar. Spread a layer of filling on each piece of bread and roll up like a jelly roll. Combine melted butter, brown sugar and cinnamon and mix well. Dip each roll-up into this mixture and line in a baking dish. Bake for 20 minutes or until golden brown. These are good warm or at room temperature. Yield: 44 blintzes.
Cream oleo and sugar. Add other ingredients. Pat dough onto 13 x 9 x 3/4-inch cookie sheet. Bake at 350° for 15 minutes. While baking, melt chocolate chips with peanut butter. Spread on cookies after slightly cooled.
Combine Cocoa Puffs, Rice Chex, pretzels and peanuts. Set aside.
Mix all ingredients until all flour is mixed in. Let rest 30 minutes. Brush with butter. Knead down a few times and let rise until double in bulk. Divide in 3 parts. Roll out about 1/4-inch thick. Brush with butter. Sprinkle with sugar and cinnamon mixture (about 1 cup of sugar and 2 tablespoons of cinnamon). Divide into three. Fold over and cut in 1-inch strips with a pizza cutter. Twist and place in pan. Brush with butter and let rise. Bake at 350° until brown. Ice with powdered sugar.
Mix together the sugar, milk, cocoa, butter, and peanut butter. Bring to a moving boil for a couple of minutes. Remove from heat and add vanilla and oats. Spoon on waxed paper and let cool.
Place carrots in boiling water and add sugar. Cook until tender. Drain well. In large skillet, combine the butter, brown sugar and lemon juice. Cook over medium heat until butter melts and ingredients are blended. When the mixture begins to bubble, add the carrots and stir to coat. Cook until completely glazed.
Blend all ingredients, adding flour and buttermilk. Bake at 325° for 1 1/2 hours. Check it at 1 hour and 15 minutes.
Cook spinach as directed. Grate cheese and chop onion fine. Mix all ingredients in bowl. Bake at 350° for 12 to 15 minutes. Serve hot with chips. Enjoy!
Make sauce and let cook down a bit, approximately 1 hour on very low heat. Bake ribs 1/2 hour plain, drain fat off. Bake on 350°. Put sauce on and baste every 20 to 30 minutes. Bake 1 layer about 1 1/2 hours on 350°.
Brown onion, meat and pepper. Add soups, stirring until mixed and warm. Combine noodles and 1/2 cup cheese. Put remaining cheese on top; bake for 30 minutes at 350°.
Preheat oven to 400°. Grease muffin cups. Melt butter in skillet with onion and peppers; cook until tender about 7 minutes, stirring often. Cool to lukewarm. Whisk sour cream and eggs in medium bowl. Stir in cooled onion mixture. Combine flour, sugar, baking powder, salt, soda in large bowl. Make well in center. Add sour cream mixture, stirring just until blended. Fill muffin cups 3/4 full. Bake at 400° for 20 to 25 minutes. Makes 10 muffins. This is a great smelling complement to hearty soups.
Sift dry ingredients. Add oil and eggs. Stir in carrots and remaining ingredients. Pour into 2 well-greased and floured loaf pans. Bake at 350° for 45 to 50 minutes or until cake tests done.
Brown meat. Add spices and onions. Add soup and tomatoes. Cook spaghetti not quite done. Mix all together. Bake at 325° for 1 hour.
Beat together egg, milk, cooking oil and lemon juice. Add flour, sugar, baking powder, lemon peel and salt. Turn batter into two greased 6 x 3 x 2-inch loaf pans. Bake in a 350° oven for 40 to 45 minutes or until done. Cool in pans 10 minutes. Remove from pans. Cool thoroughly. Wrap and store overnight.
Cook chicken, debone and chop into bite size pieces. Combine soup and sour cream. Mix well. Add salt and pepper to taste. Place chicken into bottom of greased casserole dish (13 x 9-inch). Top with soup mixture. Melt margarine and combine with crushed Ritz crackers. Add poppy seed for looks. Top casserole with crumbs. Bake at 350° for 30 to 40 minutes (covered).
Boil potatoes. Whip cream cheese and sour cream. Add onion salt and garlic salt. Add hot boiled potatoes 2 at a time and beat in. Add chives last. Place in oblong casserole. Add dollops of margarine and sprinkle with paprika. Bake at 350° for 30 minutes. (Excellent with roast beef!)
Mix flour, salt and shortening. Mix together the egg, vinegar and water. Add liquids to dry ingredients. Divide into 4 balls. Freezes well in balls or rolled pie crusts.
Wash pork chops and pat dry. Season with garlic powder and season salt. Place uncooked rice in the bottom of a 9 x 13 baking pan. Place pork chops on top of the rice. Top with sliced yellow onion and sliced green pepper. Mince garlic and distribute over the top of the onion and green pepper. Add 2 to 2 1/2 cups of water to pan. Cover with foil and bake at 400° for about 1 hour. Remove foil from pan and stir in can of stewed tomatoes and bake for 15 to 20 more minutes.
Sift dry ingredients, then combine all other ingredients and mix thoroughly. Pour into a greased 8-inch square pan. Bake at 350° for 30 minutes. Pour frosting on warm cake.
Stir well except nuts and dates. Add nuts and dates. Pour into 2 greased and floured loaf pans or 1 greased and floured tube or Bundt pan. Bake at 325° for 1 hour or until done.
In a Dutch oven, brown meat in oil; drain. Add celery, onion and green pepper; saute 5 minutes or until tender. Stir in broth, tomatoes, potato, carrot, garlic salt, clove and bay leaf. Bring to boil. Reduce heat; simmer uncovered for 1 hour or until meat is tender. Discard clove and bay leaf. Stir in parsley.
Spray the container you are going to put the jello mixture in. Mix jello and pineapple together. Heat and stir to boiling point. Let cool a little. Add buttermilk. Let it begin to congeal. (I put mine in freezer for about 30 minutes.) But watch it and don't let it freeze. Fold in Cool Whip and pecans. Let it congeal.
Simmer the zucchini for 10 minutes. Add sugar, lemon concentrate, crushed pineapple and Jell-O mix. Cook until sugar is dissolved. Put in sterilized jars and cover with melted wax.
Beat cream cheese and powdered sugar until smooth. Add milk and peanut butter. Beat until smooth. Fold in Cool Whip. Pour into crust. Freeze 2 hours before serving.
Spread peanut butter on crackers as sandwiches, 2 crackers at a time. Melt the white chocolate in double boiler. Carefully dip peanut butter sandwiches in white chocolate. Turn; place on waxed paper to harden. Makes 65 cookies.
Boil rotini noodles until tender. Rinse with cold water and drain noodles. In large bowl, mix vegetables, cut up into small pieces. Add vinegar and oil. Add Salad Supreme and noodles. Mix well and refrigerate until cold.
Mix first 7 ingredients together into large ball. Roll in chopped nuts. Serve with assorted crackers.
Prepare broccoli according to package. Drain and place in a greased 2-quart casserole dish. Sprinkle with grated cheese. Mix together milk and soup. Pour over broccoli and cheese. Bake at 250° for 25 minutes. Top with onion rings, crumbled. Bake for 10 more minutes until onion rings are browned.
Brown beef and onion. Add remaining ingredients; cook for about 30 minutes, stirring occasionally. Serves 50.
Beat 3 eggs on high speed for 5 minutes. Gradually add sugar; stir in sweet potatoes and lemon juice. In another bowl stir flour, cinnamon, ginger and nutmeg. Fold into sweet potato mixture. Spread into well greased jelly roll pan (15 x 10 x 1-inch). Top with chopped nuts. Bake at 350° for 15 minutes. Turn out on double paper sprinkled with powdered sugar. Roll towel and cake together and let cool. Unroll cake and spread with filling.
Combine all ingredients in an ice cream maker and mix until solid. Works great in a hand crank ice cream maker. Makes 6 quarts.
Combine cream cheese and process cheese food, mixing until well blended. Add remaining ingredients, mixing well. Chill. Serve with assorted crackers. Yields 2 1/2 cups.
Mix cucumbers and hydrated lime to water, when dissolved then place rings in lime water, let stand for 24 hours. Drain rings, wash in cool water then pour cold water over the rinds and let set for 3 hours. Drain and add vinegar, alum, bottle red food coloring and enough water to slightly cover, heat and simmer for two hours. Drain and cover with vinegar, water, sugar cinnamon, pkg. of red hots. Bring to a boil and pour over rings and keep lid on tight and let stand over night. Drain, reheat syrup and repeat the above for three mornings. The fourth morning, heat, put in hot jars and seal.