HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Cream together the sugar and butter. Add the eggs, one at a time, beating well after each. Add the whipping cream slowly. Add the cinnamon, vanilla and raisins. Spray an 8 x 14 x 2-inch Pyrex dish with Pam. Place bread cubes in Pyrex dish. Arrange bread cubes in one layer, tightly packed. Pour mixture over bread cubes and allow to stand 10 minutes. Press until the bread cubes are covered with the mixture. (If mixture does not cover all of the bread cubes, you may add as much as 1 cup of milk to increase mixture). Cover Pyrex dish with foil. Set Pyrex dish in a larger pan. Fill larger pan with water to 1/2-inch from top. Place in oven. Set timer and bake for 35 minutes. Uncover and bake an additional 10 minutes or until browned but still soft.
Combine everything but the relish and cooked pork. Slowly simmer for 2 to 3 hours until thickened. Add pork. Just before serving, add the relish.
Mix crust ingredients and spread in a 9 x 13 inch pan. Bake at 300 degrees for 20 minutes. Cool.
Mix ingredients (in a greased mixing bowl), let rise overnight (will double in size). Knead ingredients, divide and put into 3 greased bread pans. Let rise overnight. Bake at 350° for 30 minutes. When you take a cup of starter out of your pint jar, replace it with: 3/4 cup sugar or honey, 1 cup warm water and 3 tablespoons instant potatoes.
Just before serving, mix carbonated beverage and apple juice. Serve in stemmed glasses with lemon slice.
Wash cauliflower and break into flowerets. Put all ingredients in large pot and bring to a boil. If cauliflower is too large, add water to cover. Boil about 10 minutes and allow to cool. Turn into bowl and chill at least 24 hours. Drain for several minutes. Serve as an appetizer or as a salad.
Mix all ingredients. Do not beat and leave batter lumpy. Pour individual-size pancakes onto griddle at 350° to 400°. Flip when side becomes saturated with bubbles, then cook until golden brown on bottom. Yield: about 12 to 16 medium cakes.
Cook the water and raisins 10 minutes and cool. Cream together the butter or margarine, sugar and eggs. Mix with the cooked raisins. Sift together the flour, soda and salt. Add to raisin mixture. Pour in well-greased coffee tins. Bake at 350° for 1 hour and 10 minutes. Let cool 10 minutes or so and remove from coffee tins onto cooling rack.
Preheat oven to 350°. Grease 2 round 9-inch cake pans. Pour boiling water over banana leaves; line pans with wilted leaves. In large bowl, beat eggs until light. Gradually add the 3/4 cup sugar, beating well. Sift flour and baking powder; add alternately with coconut milk to cream mixture. Pour into prepared pans. Bake for 20 minutes, then broil for 7 to 10 minutes, or until lightly browned. Brush each layer with butter; sprinkle with 1 teaspoon sugar and the grated coconut.	Makes 16 servings.
Mix dressing mix, cream cheese and mayo or Miracle Whip. Spread mixture on bread. Place sliced cucumbers on top of mixture. Sprinkle with dill weed. Place bread on top.
Mix first 3 ingredients; pour melted butter over mixture and stir. Add 1/4 cup peanut butter and vanilla; mix well. Put in 9 x 13-inch greased pan and bake at 400° for 12 minutes. Melt chocolate and butterscotch chips over hot water. Add peanut butter and nuts. Spread on top of bars. Cool and cut.
Mash cheese and cream cheese; add parsley, chives, garlic and wine to make a sauce. Pour sauce over raw shrimp. Bake in a covered baking dish for 30 minutes at 400°. Serves 4.
Clean vegetables and pour boiling water over them, then rinse in cold water. Marinate in Italian dressing overnight. Cook rotini noodles and add pasta to vegetables. Then sprinkle with 1 or 2 packages dried Italian mix. Add ham or chicken or shrimp. Refrigerate.
Grate cheese and mix with flour, salt, pepper and baking powder. Let butter soften and work into the mixture with your fingers. Shoot through a pastry gun or make into small balls and press them very flat with a fork or roll out to about 1/4-inch and cut with a small biscuit cutter. Optional: Top with a pecan. Bake at 300° to 350° for about 10 to 15 minutes, but be sure they are baked through. Sprinkle with paprika.
Wash cauliflower, removing all leaves. Shake but do not blot dry. Place in large casserole (1 1/2 to 2-quart), covering with lid or plastic wrap. No additional water is necessary, as cauliflower will use moisture remaining on head from washing. Microwave for 9 minutes on High. While cauliflower is heating, mix salad dressing (mayonnaise may be used) with mustard, dried onion, salt and pepper. Spoon dressing mixture over cooked cauliflower; sprinkle top with cheese and paprika. Microwave for 1 1/2 or 2 minutes on Medium-high, or until cheese is melted. Makes 4 to 6 servings.
Combine cocoa, water and soda. Sift into bowl flour, sugar and salt. Add cocoa mixture, oil, vinegar and vanilla. Bake in 9 x 11-inch pan at 350° for 30 minutes.
Combine flour, sugar and butter. Work into fine crumbs. Reserve 1 1/2 cups of crumbs for topping. Add rest of ingredients; beat well until mixture is very thin. Pour into an 8 x 12-inch greased and floured pan. Sprinkle 1 1/2 cups crumbs on top. Bake at 350° for 45 minutes.
Melt morsels over hot water in double boiler. Add milk and mix. Stir in vanilla. Shape into 2 rolls. Roll each in pecans. Wrap in waxed paper, then in foil. Chill for 3 hours. Slice.
Mix together the butter, sugars and eggs. Beat in remaining ingredients. Bake at 350° for 6 to 8 minutes.
Combine spaghetti, eggs, Parmesan cheese and parsley flakes (1/4 cup). In 2 (11 x 9-inch) baking dishes (greased), layer 1/2 of spaghetti and Mozzarella cheese; repeat layers. Bake at 350° for 20 minutes. Serve with following sauce.
Saute onion, carrot and green pepper in butter until onion is tender, not brown. Add beef, cooking only until color's lost. Stir in tomato juice, potatoes and seasoning. Cover and cook over low heat for 20 to 25 minutes or until vegetables are tender. Combine flour with a little milk to make a paste. Add to soup, stirring until smooth. Add remaining milk and heat (don't boil!), stirring frequently.
Boil chicken, cool and remove from bones. Save broth. Saute pepper, onion and celery in the butter. Cook noodles in chicken broth until done; drain. Mix all ingredients except cheese. Put in 1 1/2-quart casserole dish. Cover top with grated Cheddar cheese. Bake at 350° for 15 to 20 minutes. Then make 1 large or 2 medium size casseroles. After mixing it may be frozen and kept for later use.
Line bottom of 10 x 15-inch jelly roll pan with whole graham crackers. Sprinkle one-half of the chopped nuts over crackers. Bring margarine, butter and sugar to a boil in a saucepan. Boil 90 seconds. Pour sugar mixture over crackers and top with remaining nuts.
In a cake pan, melt a stick of butter. Layer your peppers and then pour egg mixture over the peppers and top with the Cheddar cheese. Bake for 30 to 45 minutes at 375°.
Combine all ingredients in order given and mix well. Pour into a greased glass pie pan and bake at 350° for 1 hour.
Mix pudding and milk. Add sugar and vanilla; beat. Fold in Cool Whip. Serve with strawberries, bananas, pineapple, grapes, oranges, apples and kiwi.
Combine cocoa, butter, water and sugar in a saucepan over medium heat. Stir frequently until mixture comes to a boil. While mixture is cooking, put dry ingredients in a large bowl. When cocoa mix boils, add it to the dry ingredients, mixing as you add. Add buttermilk, eggs and vanilla. Combine thoroughly, but do not beat. Pour into greased jelly roll pan (15 1/2 x 10 1/2 x 1 1/8-inch) and bake at 400° for 20 minutes. Begin to prepare the frosting 5 minutes before the cake is done. Let cake stand 5 minutes and frost immediately.
In a small bowl with mixer at high speed, beat together first three ingredients until soft peaks form. Gradually beat in sugar until smooth and glossy. Gradually beat in corn syrup and vanilla until stiff peaks form. If desired, beat in food coloring. Makes enough frosting for 9-inch layer cake.
Mix all ingredients in a casserole dish. Pour soup that has been diluted over top. Bake at 350° for 2 to 2 1/2 hours.
Mix all ingredients except biscuits and cheese. Pour into baking dish. Preheat oven to 375°. Add cheese on top. Cook biscuits separately. After 30 minutes of cooking casserole, top with browned biscuits. Serve.
Unroll pizza crust; spread pizza sauce over crust. Sprinkle on Mozzarella cheese, Parmesan cheese and oregano. Fill pizza crust with meats/vegetables. Roll up like jellyroll. Stick toothpicks in on top and sides to hold together while baking. Be sure both ends are shut tight. Brush with 1 beaten egg. Sprinkle top with Parmesan and oregano. Bake for 40 to 45 minutes at 325°.
Preheat oven to 350°. Beat butter, sugar, eggs and vanilla until light and fluffy. Blend in flour, baking powder and salt. Stir in oatmeal and 1 cup chocolate chips. Spread in an ungreased 9 x 13-inch pan. Sprinkle with remaining chocolate chips. Bake for 25 minutes or until light brown. Cool and cut into bars.
Brown hamburger meat with onion and salt and pepper to taste. Cut up potatoes and carrots. Put in another pan; add corn, green beans and tomato sauce. Drain meat and add to the other ingredients. Let simmer for about 2 hours or until potatoes and carrots are done. Serve with corn bread.
Cook rice as directed; mix remaining ingredients and heat until bubbly. Serve over hot rice. Serves 4. I like to mix with rice and lightly bake in oven.
Mix all ingredients together. Bake at 350° for 30 to 40 minutes. Serve with hunks of Italian bread or crackers.
Combine all ingredients in a large bowl and mix well with mixer. Pour into loaf pans (3). Bake at 350° for approximately 1 hour.
With whisk, mix sugar and cocoa. Add milk and oleo. Do not stir. Cook on High 2 minutes. Add vanilla and nuts. Stir. Pour in 8 x 8-inch buttered pan. Put into fridge until set. Freezes well.
Mix together Eagle brand milk, oleo, powdered sugar, coconut, nuts, and vanilla. Let set overnight. Dip small balls of mixture into melted chocolate chips and paraffin. Place on wax paper.
Press ice cream into crust. In small bowl, stir syrup and peanut butter until blended. Pour 1/2 of mixture over ice cream and sprinkle with 1/2 the peanuts. Repeat layering. Freeze until firm, about 5 hours. You'll love this if you like peanut butter.
Cut shortening into flour and salt. Combine egg, water and vinegar. Pour liquid into flour mixture. Blend with spoon. This can be re-rolled without toughening. Can be kept in refrigerator for up to a week. Bake at 450° for 8 to 10 minutes.
Preheat oven to 300°. Combine popcorn, cereal, pretzels, and pecans.
Mix all ingredients. Simmer slow, about 2 to 3 hours. Pour into hot jars and seal while hot. Serve with peas and butter beans or with chips and over cream cheese.
Empty beans into colander. Rinse and drain. Combine in large mixing bowl with rest of ingredients. Sprinkle with salt and pepper and add olives. Toss into dressing to coat. Cover and chill 4 hours or overnight. Salad keeps well for 1 week.
Put all ingredients in mixer, blend for 2 minutes, pour filling in pie crust and place pies on a cookie sheet to ensure bottom of pie becomes crisp. Bake in a preheated oven at 350° for 45 to 50 minutes.
Mix all ingredients, except butter. Let stand for 15 minutes. Pour into a 9-inch pie shell; dot with butter. Add top crust. Bake at 425° for about 50 minutes.
Spread corn in an ungreased 10 x 6 x 2 baking dish. In medium skillet, brown hamburg. Drain off excess fat. Add flour. Stir one minute. Stir in tomato sauce, garlic and cinnamon. Pour over corn in dish. Bake at 350° for 15 minutes. Meanwhile, combine eggs and cottage cheese. Spread over meat mixture. Top with parmesan and mozzarella cheese. Bake 10-15 minutes more. Serves 6.
Mix everything together and bake at 350° in lightly greased casserole dish for 1 hour.
Cream sugar and shortening; add eggs, beat until creamy. Add applesauce and vanilla. Stir in dry ingredients that have been sifted together, add nuts. Bake at 350° for 30 minutes in a 9 x 9-inch greased pan.
Combine and put in freezer and add whole milk until freezer is full (approximately 1 quart).
Mix first 3 ingredients and press into 9-inch pie pan. Bake 8 minutes at 375°; cool. Slice bananas into crust. Gradually add 1/2 cup milk to softened cream cheese, mixing well until blended. Add pudding mix and remaining milk. Beat slowly for 1 minute. Pour into crust and chill.
Cream the soup and mayonnaise together. Add onion and soy sauce. Mix and refrigerate.
Soften cream cheese. Drain oranges and pineapple. Take juice and enough water to make 2 cups liquid. Bring to a boil and add jello and gelatine. Cool and add to sour cream and soft cream cheese. Put in blender and blend until smooth. Put in refrigerator until slightly thickened. Add drained oranges, pineapple, whole berries, juice and pecan pieces. Stir until well blended. Pour in dish, 9 x 14-inches. Chill until firm.
Mix corn meal, salt and baking powder. Add other ingredients and mix. Pour batter in an 8-inch square pan. Bake at 375° for 30 to 45 minutes.
Place sugar, marshmallows and milk in heavy pan. Mix well and bring to boil. Cook for 5 minutes, stirring constantly. Remove from heat and add chocolate chips and butter until butter is melted. Then add nuts and vanilla. Blend well. Put onto buttered plate and chill.
Add to sugar the flour, salt, pepper and egg; stir all together. Add water to vinegar and then add to mixture; stir well. Cook over medium heat until thick.
Mix cream cheese, sugar and Cool Whip with beater. Butter a 13 x 9-inch glass pan and sprinkle graham cracker crumbs to form crust. Pour cream mixture in glass pan. Spread over crust. Make lemon pie filling as desired on package. Pour over cream cheese filling and top with Cool Whip. Place in refrigerator for 2 hours before serving.
Spread raw rice in bottom of 13 x 9-inch dish. Mix both cans of soup, water and butter in bowl, then pour mixture over rice. Sprinkle dry onion soup mix over rice. Place chicken on top. Cover tightly with foil. Bake 2 1/2 hours at 325°.
Bake cake as directed; cool. Tear into pieces. Make layers of cake, jello, pudding, strawberries and Cool Whip. Repeat until used. Save some Cool Whip for top. Place whole strawberries on top.
Turn oven to 350° and butter a casserole dish. Brown sausage and diced onions. Slice potatoes and alternate sausage, potatoes and cheeses. Pour 1 cup milk over. Cover and bake until potatoes are done.
Dissolve cold water and Knox gelatine. Set aside. Mix sugar and water together and microwave on High for 5 minutes. Mix the two mixtures together and refrigerate for 15 minutes. Add the sour cream and Cool Whip. Mix very well with wire whisk. Pour in mold or bowl (spray with Pam first); refrigerate until set. When removed from mold, garnish with desired fruit. (Ex: cherry pie filling)
Preheat oven to 325°. Grease and flour 2 (9 x 5-inch) loaf pans. Toss blueberries with 2 tablespoons flour; set aside. In large bowl with electric mixer at medium speed, cream butter and sugar until light and fluffy. Add eggs, bananas and vanilla. Beat at low speed until blended, scraping bowl occasionally. Add remaining flour, allspice and next 3 ingredients; beat at low speed until well blended. Fold in blueberries. Pour batter into prepared pans. Bake 45 to 50 minutes.
Spread the bean dip in a 13 x 9-inch pan. Mix sour cream, taco mix and mayonnaise and spread on top of bean dip. Spread diced olives and onions on top of bean dip. Spread on taco sauce. Top with diced tomatoes. Add cheese and refrigerate for at least 3 hours. Serve with nachos.
Mix eggs, flour, sugar and butter. Stir in chocolate bits. Bake in a 9 inch pie crust for one hour at 325°. Serve with vanilla ice cream, whipped cream or Kool Whip.
Combine flour, both sugars, baking soda, cinnamon and salt. Beat eggs, oil and vanilla in a small bowl. Add to dry ingredients and blend. Stir in carrots, chips and nuts (raisins). Pour into greased and floured 9 x 13 x 3-inch pan. Bake at 350° for 35 to 40 minutes or until tester comes out clean. Sprinkle with powdered sugar.
Soften cheese; mix everything with cheese, except pecans. Form into 2 balls and roll in pecans. Cover with plastic wrap and chill for several hours. Serve with favorite crackers.
Melt 2 sticks oleo, cocoa and water. Remove from heat. Beat eggs, buttermilk and vanilla. Add flour, sugar and salt; add to egg mixture. Then add that to oleo mixture. Add soda to flour mixture. Bake at 350° for 20 to 30 minutes. Ice when taken out of oven.
Line 2 small loaf pans. After greasing them, line and grease again. Bake 1 hour at 325° to 350°.
Boil water or milk; pour over grains and cool. Combine yeast, warm water and honey; add to cooled grains. Add salt, whole wheat flour and 4 to 5 cups white flour, mixing thoroughly. Add rest of flour, 1/2 cup at a time, kneading until dough is smooth and elastic. (Don't add too much flour; keep in mind that you may not need the entire amount.)
Reserve half cheese and crackers for topping. Fold all the other ingredients together. Pour into 2-quart baking dish. Top with remaining cheese and crackers. Bake at 350° for 45 minutes.
Spread softened butter or margarine in bottom of 9-inch square cake pan. Sprinkle brown sugar evenly on butter or margarine and arrange peaches on top of the mixture. Prepare cake batter according to package directions, then pour batter over fruit. Bake in moderate oven at 350° for 50 minutes. Loosen sides of cake with spatula. Place serving plate over cake and turn upside down immediately. Allow parts to rest over cake before removing. Serve warm or cold with whipped cream.
In a skillet, brown chicken pieces on all sides in oil for 15 minutes. Remove chicken. Drain all but 2 tablespoons fat. Add rice to skillet along with onion. Cook, stirring, until rice is lightly browned. Add mushrooms, carrots and water and place chicken atop rice mixture. Season the chicken with salt and pepper. Sprinkle with paprika. Simmer, covered, for 45 minutes or until chicken and rice are done. Makes 4 servings.
Mix all ingredients. Cover and chill for several hours. Yields 6 sandwiches.
Mix sugar and flour in saucepan. Add vinegar and beet liquid. Stir to remove any lumps. Place over medium heat. Cook until thick. Add beets, butter and salt to taste.
Cook broccoli. Mix together and beat well the following: soup, mayo, onion and eggs. Grease casserole dish. Layer in the following order: broccoli, cheese and small amount of egg mixture. Repeat, finishing with egg mixture. Top this with dressing mix. Pour oleo over this. Bake at 350° for 30 minutes or until top is toasted and mixture is hot.
Cut everything into bite size pieces. In large covered pot, first cook tomatoes (with juice) and onion until onion is soft. Add zucchini, eggplant and green pepper. Cook for approximately 15 minutes. Do not let eggplant and zucchini become mushy! Can be served hot or cold. If cold, add a dab of sour cream on top. Good anytime of year, but excellent with fresh summer produce!
In a large bowl, beat butter, sugar, egg and vanilla until well blended. In a separate bowl, stir together flour, cocoa, baking powder and salt. Gradually add to butter mixture, beating until well blended. Divide dough in half. Place each half on a separate sheet of waxed paper. With hands, shape each half into a log with squared sides, about 7-inches long and 2 1/4-inches wide. Wrap each log in waxed paper or plastic wrap. Refrigerate until firm, at least 8 hours.
Heat oven to 350°. Mix brown sugar, shortening, margarine, egg yolk and vanilla. Mix in flour and salt until dough holds together. Beat egg white slightly. Dip each ball of dough into egg white; roll in nuts. Place on ungreased cookie sheet about 1 inch apart. Press thumb deeply in center of each cookie. Bake until light brown, 8 to 9 minutes. Immediately remove from cookie sheet and fill thumbprint with jelly or jam. Yields about 3 dozen.
Dissolve Jell-O in hot water. Add pineapple, strawberries and pecans. Stir in mashed bananas. Pour half of mixture into mold and let congeal. When firm, spread sour cream over this layer. Pour the other Jell-O mixture over sour cream. Congeal overnight.
Cream together oleo, shortening, sugar and vanilla. Mix in the flour and nuts. Refrigerate for 1 hour. Pinch dough off into small balls. Roll and put on a sprayed cookie sheet. Bake at 300° for 25 - 30 minutes. Do not brown. Let cool to handle. Roll in powdered sugar. Shake off excess sugar and place on wax paper to cool. When cool store in cookie tins with wax paper between layers.
Cook dry noodles per directions and drain. Mix Good Seasons per directions. Add Salad Supreme. Mix all with noodles. Serve at room temperature.
Melt butter in a wide, shallow saucepan, add the chopped onion and saute until it is pale gold and softened. Trim and wash the leeks thoroughly; add them to saucepan. Pour in a cup of good stock and simmer, covered, until leeks are just tender. Serve on slices of buttered toast. Serves 4.
Brown hamburger and 1/2 cup onions. Stir in catsup, chili powder and salt. Add beans, simmer 5 minutes. Spread mixture in shallow casserole dish. Top with 1/2 cup onions, olives and cheese. Microwave until cheese melts or bake at 350° until cheese melts. Serve with tortilla chips and salsa.
Cut bananas lengthwise and place in a lightly greased baking dish. Arrange orange sections over the bananas and sprinkle with sugar. Combine the remaining ingredients and pour over the fruit. Bake in a hot oven (450°) for 15 minutes. Serve hot or cold. Delicious with chicken or to serve as dessert. Makes 8 servings.
Cover potatoes, onion and celery with water and cook until tender. Add the cream of mushroom soup, celery soup, milk and cream cheese. Simmer until heated to serving temperature.
Grind tomatoes, onion and pepper in food processor. Mix all ingredients in large pot and bring to boil, stirring often. Cook for 50 minutes to 1 hour. Scald jars. Heat lids. Put sauce into jars and seal tightly. Turn jars upside down until sauce cools.
Blend 1 cup boiling water in lemon Jell-O; cool until slightly thick. Whip 1/2 cup of whipping cream; blend with mayonnaise. Add to Jell-O and whip until well blended. Add 1 cup shredded corned beef; mix well. Add remaining ingredients. Pour into salad mold and refrigerate overnight.
In a saucepan, melt margarine and marshmallows. Add vanilla and food coloring. Pour mixture over corn flakes and mix well. Drop by teaspoon in clusters or shape into wreath. Add red hot candies as berries.
Arrange broccoli in buttered casserole dish. Mix together soup, mayonnaise and cheese. Spoon over top of broccoli. Top with bread crumbs or crushed croutons around edge of dish. Top with grated cheese over entire top of dish. Bake at 350° for 20 minutes.
Pour water over Shredded Wheat. Add shortening, salt, sugar and molasses. Stir to mix. Cool to lukewarm. Dissolve the yeast in 1 cup warm water with 1 tablespoon sugar and 1 teaspoon salt. Add to mixture. Add enough flour to make a stiff dough. Knead 10 minutes. Let rest 30 minutes and knead again. Raise until double, about 1 1/2 hours. Shape into 5 loaves and put into pans. Raise again about 1 hour. Bake at 375° for 45 minutes.
Mix all ingredients together, adding enough flour to make quite stiff. Take cloth of muslin, wring out of boiling water and spread in bowl. Sprinkle cloth with 3/4-inch thickness of flour. Put in mixture. Add 3/4-inch flour on top and sides so that mixture is entirely covered by flour. Tie the cloth about 1-inch above mixture to allow expansion from boiling.
Add enough ginger ale to make a gallon. Tint with food coloring. Float ice cream, sherbet or ice ring in bowl. Add sugar to taste.
Line a 9 x 13-inch pan with honey graham crackers, then pour cherry filling over the crackers, then a layer of Cool Whip on top.
Oil baking dish, line with tortillas, torn up. Add chicken and onions. Mix soup, broth and Rotel. Pour over the top. End with cheese and chips. Bake at 350 degrees for about 30 minutes.
Mix and cook, stirring constantly, over medium heat to a boil. Mixture will be bubbling all over top. Boil and stir 5 minutes more. Take off heat and add chocolate chips, pecans and vanilla. Spread in 8-inch square dish, buttered. Cool and cut.
Mix Jell-O with water until dissolved. Cool. Add fruit and Coke and let gel in refrigerator.