HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease and flour 2 (10-inch) pans or 1 Bundt pan. In large mixing bowl, sift flour, sugar, soda, salt and cinnamon. Add remaining ingredients. Stir until mixed. Hand mix only. Pour into pan and bake for 1 hour and 10 minutes. Bake in a 350° oven. Cool on rack 25 to 30 minutes.
Boil milk and cool. Add beaten egg. Add flour and knead. Let rise in bowl about 30 minutes. Punch down and shape into greased pans. Bake at 350° for about 30 minutes.
Mix condensed milk, chocolate syrup and eggs in a blender. While blender is running, add whiskey and vodka. Blend thoroughly. Refrigerate until used. Yields 3 1/2 cups.
Marinate beef cubes in soy sauce, garlic, red wine and black pepper for at least 2 hours, overnight for especially tough meat. Boil noodles in the 8 cups chicken broth until tender. The noodles will enlarge and absorb all the liquid. Boil on medium heat and keep covered to prevent broth from evaporating. Cook vegetables in sesame oil in large pot until just soft, stirring constantly. Spoon out vegetables and set aside. Cook the marinated beef with the marinade sauce in the oil leftover from cooking the vegetables on medium heat, stirring constantly, until meat is cooked through. Toss vegetables and meat together. Serve in individual bowls by dishing out the meat and vegetables with some sauce over the noodles. Serves 6 to 8.
Mix all ingredients, except potato chips, almonds and oleo, and place in greased casserole. Put potato chips and almonds over top. Pour over all oleo. Bake 35 minute at 350°.
Crush crackers, add butter and sugar. Mix well and line a 1 x 13 x 2 1/2-inch pan, reserving a small amount of crumbs for topping. Dissolve each package of Jell-O in hot water and in separate bowls or flat pans. Chill in pans until firm. Then cut into 1/2-inch squares. Soften plain gelatin in cold water; add hot pineapple juice and cool. Whip cream and sugar and vanilla. Fold in cooled gelatin and pineapple mixture. Fold in Jell-O cubes; pour into crumb-lined pan. Sprinkle on rest of crumbs; chill 6 to 8 hours until very firm.
Sift dry ingredients. Cream butter and sugar. Add egg and beat well. Add dry ingredients alternately with liquid, beginning and ending with dry ingredients. Stir in dates, nuts and reserved orange rind.
Combine lemon peel, allspice, cloves and cinnamon in cheese cloth. Mix all ingredients in saucepan. Bring to a boil and then simmer 10 minutes. Remove spice bag. Serve hot. Can store in refrigerator and reheat as needed.
Beat egg whites stiff. Beat egg yolks and add rest of ingredients. Fold in egg whites. Better after 24 hours.
Mix all together; bake at 400° about 30 minutes until tests done. Use a 13 x 9-inch pan.
Remove the crust from each slice of bread. Spread with a thin layer of cream cheese. Cut each slice of bread in thirds. Cut a piece of raw bacon in thirds horizontally. Roll a piece of the bread jelly roll fashion, then wrap a piece of bacon around it, securing with a toothpick. Do this with the rest of the bread, cream cheese and bacon to produce as many as you need. Place on a cookie sheet and broil until browned. Turn to brown on other side. Serve hot. These have to be watched as they burn easily!
Thoroughly mix all dry ingredients with shortening in a mixing bowl. Add warm water to mixture while kneading, until mixture is medium consistency (not as soft as biscuit dough).
Beat eggs, oil, vanilla and sugar. Stir in all other ingredients; blend well. Pour into two 5 x 9-inch loaf pans. Bake at 350° for one hour.
Cream margarine and sugar together. Add eggs. Add buttermilk. Combine flour and soda, then stir into creamed mixture. Stir in vanilla. Chill dough 2 or more hours. Roll dough to 1/4-inch thickness. Cut into rounds. Lay on greased sheet 1-inch apart. Sprinkle with sugar. Bake at 400° for 7 to 8 minutes. Makes about 4 dozen. (They freeze well.)
In a tall glass, place sherbet. Stir in seltzer. Place a straw into the glass. Serve, sip and relax.
Combine together and spoon into shaker or tightly covered container. Makes 1 cup. Sprinkle over salad greens, sliced tomatoes, cold vegetables or cottage cheese.
Cut lobster meat into 1/2-inch pieces. Melt butter; blend in flour and seasonings. Gradually add cream and cook until thick and smooth, stirring constantly. Reduce heat. Add lobster meat; heat. Remove from heat and slowly stir in sherry. Serve immediately on toast points or in patty shells. Serves 6.
Cream butter and sugar. Add all other ingredients, except jam; mix well. Pinch off small pieces of dough and roll in balls. Press down and put thumbprint in middle. Fill middle with seedless raspberry jam. Place on ungreased cookie sheet and bake at 375° for 10 minutes. While hot sprinkle with additional confectioners sugar.
Cube 12 ounces of chicken breast. Mix chicken, bread, celery and onion in a casserole dish. Pour chicken broth over all ingredients and stir gently. Bake at 350° for about 45 minutes to 1 hour or until lightly browned crust forms on top. Serves 4 for lunch.
Cream together peanut butter and water. Combine with remaining ingredients. (May use package of George Washington broth instead of salt and sage.) Mixture is quite thin. Bake at 350° for 1 hour or until set. Cool 10 to 15 minutes before serving. Double this recipe to fill bread pan that has been well-greased and crumbed. Turn out onto platter. Pour a can of heated undiluted tomato soup for sauce. (Said to be a favorite of E. G. White.)
Mix as for cake. Chill well. Place a tablespoon of dough on lightly floured cloth. Roll pencil thin, 12 inches long. Make into a figure 8. Bake on greased sheet for 12 minutes at 425°.
Mix oil with garlic, soy sauce and lemon juice; set aside. Score meat on both sides; baste with lemon mixture and place on grill. Partially cover and cook 8 to 10 minutes on each side. Turn 3 to 4 times; baste occasionally.
Mix and put in a 2-quart casserole the zucchini, eggs, mushroom soup, mayonnaise, chopped onion and salt and pepper. Top with grated cheese. Melt margarine and mix with Pepperidge Farm dressing and put on top of casserole. Bake at 350° for 30 to 45 minutes. Good with broccoli or spinach.
Boil sugar, butter and milk for 10 to 12 minutes. Add marshmallow cream, chocolate pieces and candy bars to mixture; beat until creamy and add pecans. Cool slightly for 20 minutes; stir mixture and pour into greased pan. Cool and cut. Yields 4 pounds.
Preheat oven to 350°. Spread pie filling in bottom of 9 x 13-inch pan. Combine flour, sugar, salt and soda; sprinkle over filling. In bowl, combine eggs, vanilla and oil; mix well. Pour over other ingredients. Stir only until blended in pan. Bake for 40 to 45 minutes. Ice with ready made cream cheese frosting. May be served warm, unfrosted, with ice cream.
Sift dry ingredients together. Cream shortening and sugar. Beat eggs just enough to break yolk. Add to shortening and sugar. Add flour and milk alternately, then vanilla. Kneed slightly on floured board. Roll and cut with cookie cutter. Preheat oven to 400 degrees and reduce to 350 degrees when the cookies are put in oven. Bake on a greased cookie sheet about 15 minutes. Makes about 9 dozen, depending on thickness.
Dissolve gelatin in boiling water; add frozen strawberries. Stir until thawed; add bananas, pineapple and raisins. Pour 1/2 in large bowl; chill until firm. Add 1/2 cup Cool Whip. Add remainder of mixture. Chill, then add remainder of Cool Whip, then refrigerate until ready to eat.
Mix thoroughly and get hot. Place on very low heat for about 2 hours. Serve over spaghetti. Cook fine spaghetti according to box directions (1/2 pound).
Gradually blend sugar into cream cheese, mixing until well blended. Stir in remaining ingredients. Spread in a greased 8-inch square pan. Chill several hours or overnight.
Cook and mash squash. Add remaining ingredients and spread bread crumbs in buttered dish. Pour in squash mixture and top with more bread crumbs. Dot with butter and bake at 350° until it bubbles.
Cut steak into serving pieces, combine flour, salt, pepper, Pound mixture into meat. Melt shortening and brown meat on both sides. Add remaining ingredients; cover and bake at 325° for 1 hr.
Whisk together mustard and vinegar and let set in refrigerator overnight. Mix together sugar and eggs; add pat of butter. Add mustard mixture. Cook over medium heat until spoon is coated. Great dip for hors d'oeuvres or pretzels.
Cook noodles according to directions on package. Drain on paper towels and transfer to wax paper. Brown 1 pound beef; drain. Add Ragu sauce and simmer until heated thoroughly. Grease a Pyrex dish and pour in enough meat sauce to cover bottom. Place 2 to 3 tablespoons of meat mixture evenly down center of entire length of noodle. Roll up and place seam side down in greased baking dish. Repeat for number of noodles desired. Pour remaining beef mixture over noodles.
Brown beef, bacon and onion. Then add all except last 4 ingredients and mix well. Pour all ingredients into large baking dish and bake at 350 degrees for one hour. May be frozen before or after baking.
Bring the first 5 ingredients to a boil; cook for a few minutes, then set aside to cool.
Mix eggs, sugar and oil. Combine flour, cinnamon, soda and salt. Add to sugar mixture. Add vanilla and carrots. Bake at 325° for 1 hour. Add frosting.
Cream butter and sugar. Add eggs, one at a time. Add dry ingredients alternating with milk. Add vanilla. Bake at 325° for 1 hour and 25 minutes.
Remove pits from plums. Puree plums and syrup in blender. In saucepan, saute onion in oil until softened. Add remaining ingredients including pureed plums and cook until slightly thickened, about 20 minutes. Use to glaze pork or poultry. Store in covered jar in refrigerator.
Combine sugar, water and spices in saucepan. Place over low heat; boil for 3 to 5 minutes. Strain and cool. Add fruit juices. Pour over ice in pitcher or punch bowl. Makes 3 to 10 servings.
Brown sesame and almonds together separately. Mix cabbage and onions together. Just before serving, mix almonds, sesame seed and the crushed uncooked noodles.
Fry bacon until crisp, drain and crumble. Saute onion and garlic in bacon drippings. Add tomatoes and liquid. Add remaining ingredients, except shrimp. Cook to boiling point, reduce heat and simmer 40 minutes, with pot covered. Add shrimp and cook until heated through. Garnish servings with crumbled bacon (1/3 cup dry white wine may be added before serving). Yields 4 servings.
Place ingredients in large pot. Cool on low heat until sugar dissolves. Boil 15 minutes on high. Skim. Let stand for 4 to 6 hours. Put in jars and seal. Makes approximately 2 1/2 pints. (Strawberries, blueberries or blackberries may be used.)
Mix ingredients in order given. Pour into crusts and bake at 425° for 15 minutes. Reduce heat to 350° and continue baking for 35 minutes or until inserted knife comes out clean.
Peel and slice squash, removing seed. Cook until tender with 1/2 cup water. Drain. Puree in electric mixer or blender; must be very smooth. Combine all ingredients and mix well.
Cook 3 slices bacon; crumble. Brown onion and pepper in drippings. Stir in beans; stir in remaining ingredients. Pour into a 1 1/2-quart casserole. Top with 2 slices uncooked bacon. Bake at 350° for 50 to 60 minutes.
Place potatoes in one layer in a lightly buttered baking dish. Dot with butter and roast in preheated 375° oven for 25 to 30 minutes or until tender, tossing every 10 minutes and adding more butter, if necessary. Serve hot with salt and pepper to taste.
Mix all together and stir. Chill. Serve with a variety of raw vegetables that can be dipped.
Cut zucchini in chunks, boil for about 15 minutes. Drain well. Put zucchini, ham, scallions, salt and pepper in casserole dish and cover with sliced cheese. Bake in 350° oven until cheese melts, approximately 20 minutes.
Combine sugar, eggs, juice (from cans of fruit), flour and salt. Bring to a boil until thick and yellow. Cook macaroni; rinse and drain. Let cool. Add to cooked mixture. Mix together well. Refrigerate overnight. Add Cool Whip, oranges and pineapple the next morning.
Mix Kool-Aid according to directions on package; refrigerate. Mix ice milk and strawberries in a large punch bowl. Pour cold Kool-Aid over strawberries and ice milk. Add ginger ale to mixture.
Combine butter, sugar and milk in large saucepan; stir well. Place over medium heat and bring to a boil until soft ball stage. Stir constantly. Remove from heat. Beat egg whites at room temperature until stiff peaks form. Continue to beat while slowly adding hot mixture. Beat until mixture cools and thickens.
*Bell peppers can be any color, but should be cut into 1-inch julienne strips.
Season beans and cook for 5 minutes. Drain and place in a greased casserole dish. Mix soup with 1/2 can water; pour over beans. Top mixture with onion rings. Bake at 350° for 30 minutes.
Smash cookies (you can use food processor); add melted butter and mix together. Spray a 9 x 13-inch pan with cooking spray. Press cookies in pan and freeze. Soften ice cream; spread on top of cookies. Spread hot fudge after you have put the layer of ice cream on. Top with Cool Whip. Freeze for 1 to 2 hours.
Brown and drain beef. Combine first 6 ingredients. Cover bottom of casserole dish with sauce. Add layer of tortillas; cover with sauce and cheese. Repeat until all the sauce is used and top with cheese. Bake at 350° until the cheese has melted.
Combine butter, sugar, corn syrup and vanilla until well mixed. Add eggs to mixture and beat for 1 minute. Stir in pecans. Pour mixture in pie shell. Bake at 375° for 35 minutes.
In saucepan, combine corn syrup, sugar and butter; bring to boil. Boil gently, uncovered, 5 minutes. Stir occasionally. Cool slightly. Prepare pie crust. Line a 9-inch pie plate with pastry. Flute edges. Place pecans in flat. Combine eggs, vanilla and salt. Pour cool syrup mix into eggs and beat well. Pour over nuts. Bake in 375° oven for 30 to 35 minutes or until knife inserted near center comes out clean. Cool before serving.
In a double boiler, heat evaporated milk. In a saucepan, melt 1 cup sugar until it is a rich brown, slowly stir in boiling mandarin juice. Add this mixture to the hot milk. Stir in 2 cups sugar and salt. Cook this syrup slowly to the soft ball state. Stir frequently, add the mandarin peel. Cool. Beat the mixture until it is creamy. Add nut meats. Drop by spoonfuls onto waxed paper. Makes about 3/4 pound.
Mix sugar, oleo, salt, eggs, and vinegar and coconut, pecans and raisins. Pour into crust baked at 325° for 35- 40 min.
Beat eggs well with fork. Add remaining ingredients using fork or hand mixer. Do not use electric mixer. Bake in 9 x 13-inch pan at 300° until center is firm.
Whip eggs until light. Add sugar gradually until thick. Add remaining ingredients (use the 6 cup milk fill line on freezer canister).
Cut potatoes and onions into 1/4-inch slices. Alternate slices, slightly overlapping in 13 x 9 x 2-inch pan.
Preheat oven to 375°. Mix vegetables, chicken, soup and onion together and pour into a 9 x 13-inch casserole dish. Mix flour, mayonnaise and milk together (mixture will be very thin) and pour over mixture in casserole dish. Bake for 1 to 1 1/4 hours, or until crust is golden brown.
Grate sharp and cheddar cheese and onion. Have cream cheese at room temperature. Mix all ingredients together until well mixed. Shape into balls, sprinkle with paprika. Wrap in foil to store. Serve with celery or crackers.
Dissolve jello in boiling water. Add other ingredients, except sour cream. Pour half of mixture in a Pyrex dish. Refrigerate until firm. Spread sour cream over firm mixture. Add the rest of the mixture on top of sour cream. Refrigerate until congealed.
Combine sugar, syrup, margarine and salt in 1 1/2-quart glass casserole. Microwave at High setting 4 minutes or until mixture boils, stirring after 2 minutes. Add peanut butter, stir until smooth. Stir in milk. Serve warm over ice cream. Makes 3 cups. Store in refrigerator if any leftover. To reheat, microwave at Medium setting 1 to 2 minutes or until hot. Do not boil. Also good on pound cake and as vegetable sauce.
Cook rice until soft. Then add other ingredients. Bake 1 hour at 325°.
Dip eggplant in butter, then in mixture of bread crumbs and salt. Place on greased baking sheet. Spoon sauce on top of each slice; sprinkle with oregano and cheese. Bake in hot oven (450°) for 10 to 12 minutes or until done. Makes 4 to 5 servings.
Brown potatoes thoroughly. Line a 9-inch pie plate with pastry. Combine meat, milk, soup mix, pepper and allspice. Mix gently. Lightly pat into pastry-lined pie plate. Top with potatoes. Place top crust over potatoes. Seal with flute edges. Cut design in top of pastry. Bake at 350° for 1 hour or until browned. Serve with warm catsup if desired.
Brown sausage or ground turkey; add onion and cook until tender. (You can rinse and drain to get rid of some of the fat.) Add potatoes, water, salt, marjoram and pepper. Cook until tender. Add milk and corn. Serves 6.
Mix all ingredients with enough mayonnaise to moisten. Bake at 350° for 25 minutes. Serve with Triscuits.
Combine peanut butter, margarine, nuts and raisins. Roll in small balls and roll in graham cracker crumbs.
Mix lemon juice, milk and strawberries. Add Cool Whip and pour into crust. Refrigerate.
Cook until sugar melts and pour over raw tomatoes, onion and cucumbers. Chill.
Stir together dry ingredients. Beat next 5 ingredients until fluffy. Add peanut butter. Stir nuts and chocolate chips in last. Shape in little balls. Flatten with a glass dipped in sugar. Bake at 350° for 8 minutes. May be mixed and refrigerated overnight.
Heat corn and milk until boiling. Remove from heat. Stir in egg, onion, pimento, salt and pepper. Mix well, then add 1/2 cup cracker crumbs. Stir and pour in greased pan. Melt butter; pour over remaining cracker crumbs and sprinkle over corn mixture. Bake in 350° oven 20 minutes. Garnish with pimento strips.
Stir sugar, salt and vinegar until dissolved. Add remaining ingredients. Let stand in refrigerator for 5 days. Keeps well.
Brown meat in butter in skillet. Take meat out of pan. Combine mushrooms and green onions; saut until tender. Add beef broth until boiling. Add sour cream. Add flour and mix in meat. Stir until sauce thickens. Add salt and pepper to taste. In separate pan, boil egg noodles until tender. Serve stroganoff over cooked egg noodles.
Cook ground beef, onions, garlic and green pepper in a 4-quart saucepan over high heat until beef is browned, about 15 minutes, stirring frequently. Add chili powder; cook 1 minute. Stir in tomatoes with their liquid, tomato paste, brown sugar, oregano and paprika. Heat to boiling, stirring to break up tomatoes. Reduce heat to low; cover and simmer 45 minutes, stirring occasionally. Stir in kidney beans with their liquid; heat thoroughly.
In a mixing bowl, gently combine potatoes and eggs. Combine flour, baking powder and onion; stir into potato mixture. Drop by teaspoonfuls onto a preheated nonstick skillet coated with nonstick cooking spray. Brown lightly on both sides.
Mix all ingredients together and bake in greased and floured loaf pan at 350° for 1 hour. Can be used for muffins (reduce baking time to 45 minutes).
Beat egg whites until stiff, then pour powdered sugar over egg whites slowly and mix. Then add Crisco. Last put vanilla and salt in egg whites as you beat egg. Mix real good when you add Crisco, then spread on cake. Put fresh coconut on cake.
Combine cucumbers, salt and onion and let stand 3 hours. Drain and rinse with cold water. Add other ingredients and simmer 15 minutes. Place in hot jars and seal.
Combine juice and club soda. Serve over ice. Yield: 1 (8 ounce) serving, 60 calories/cup.
Blend the first 5 ingredients together; set aside. Mix Bran and milk; let stand for 5 minutes. Add oil and egg; mix well. Fill greased muffin pans 2/3 full. Bake at 400° for about 25 minutes. Makes 12 to 14 muffins.
Heat oven to 400°. Spray cookie sheet with vegetable cooking spray. Beat egg with fork in a medium sized bowl. Add remaining ingredients and	mix until well blended. Shape in eight 1/2-inch patties. Place on prepared cookie sheet and bake 10 to 12 minutes,	turning once,	until golden brown on both sides.
Heat oil in a Dutch oven over medium heat. Add next 3 ingredients; saute 3 minutes. Add cumin and curry powder; cook 30 seconds, stirring constantly. Add lentils and next 3 ingredients; stir well and bring to a boil. Cover, reduce heat and simmer 45 minutes or until lentils are tender, stirring occasionally. Spoon 1/3 of mixture into electric blender or food processor, cover and process until smooth. Repeat with remaining lentil mixture. Return mixture to pan; cook over medium heat until heated. Spoon into soup bowls and top with yogurt.
Mix thoroughly the butter, sugar and eggs. Stir in the buttermilk and vanilla. Sift dry ingredients together and stir in. Add nuts. Chill 1 hour. Heat oven to 400°. Drop by teaspoon 2 inches apart onto lightly greased cookie sheet. Bake 8 to 10 minutes. Cool.
Brown meat and butter. Add tomato sauce and set aside to cool. Cook noodles. Mix meat, cream cheese, sour cream, onions and green peppers. Put half of noodles in bottom of greased casserole. Add cheese. Mix and add balance of noodles. Do not stir. Add meat and melted butter on top. Bake at 375° for about 1 hour.
Cook macaroni shells until half done; remove from heat and drain. Rinse in cool water; separate and set aside on rack to cool. Brown sausage and	beef in skillet; drain and put aside. Simmer spaghetti sauce with green pepper, onion and mushrooms until vegetables are tender. Blend together thoroughly meat, cottage cheese, egg and	crumbs. Spoon some spaghetti sauce into the bottom of 9 x 12-inch baking dish or pan.	Preheat oven to	350°. Stuff each shell with large spoonful of meat mixture. Place in single layer in baking dish and spoon spaghetti sauce over the top of the shells, making sure all shells are covered. Bake about 30 minutes until	shells	are cooked thoroughly. Remove from oven and sprinkle Mozzarella cheese over top. Place under broiler for a few seconds until cheese is melted. Serve and enjoy.
Combine first 4 ingredients. Bring to a full boil then boil for 1 minute. Time accurately. Add salt and vanilla. Blend in peanut butter and oats. Mix well. Drop by teaspoon on wax paper to become firm, approximately 15 minutes.
Heat oven to 350°. Heat margarine in a 10-inch ovenproof skillet or square pan (9 x 9 x 2-inch) in the oven until melted. Sprinkle brown sugar over margarine. Arrange pineapple slices on top. Place a cherry in center of each pineapple slice. Beat remaining ingredients in a large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, scraping the bowl occasionally. Pour over fruit in skillet. Spread evenly. Bake until a wooden pick inserted in the center comes out clean, 45 to 50 minutes in skillet or 55 to 60 minutes in square pan. Immediately turn the skillet upside down on a heatproof plate. Let the skillet remain over the cake a few minutes. Serve warm. Makes 9 servings.
Mix well. Gently fold crabmeat into mayo mixture. Divide into 6 equal portions. Form into patties. Roll carefully in fresh cracker crumbs. Refrigerate at least one hour before cooking. Just before cooking, re-roll in bread crumbs. Saute crab cakes in 3 tablespoons butter for 2 minutes. Turn carefully and saute for 2 minutes more. Serve with lemon wedges, melted butter and tartar sauce.
Top with any topping desired: olives, pepperoni, onion, sausage, etc. Bake on cookie sheet in oven at 400° until cheese is bubbly.
Cream the margarine and sugar. Add eggs and vanilla. Blend in dry ingredients with creamed mixture. Place 1/3 of the batter in a small bowl and add 1 ounce of unsweetened chocolate and walnuts. In 2/3 batter bowl, add the chocolate chips. Spread the 1/3 chocolate batter mixture in a well-greased 13 x 9 x 2-inch pan. Arrange graham crackers on top of chocolate batter, then spread white batter with chocolate chips on top of graham crackers. Bake at 375° for 20 to 25 minutes. Cut into bars. Makes about 3 dozen.
Mix all ingredients and bake at 350° until brown in 9 x 12-inch pan.