HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat butter and 1/2 cup shortening at medium speed with electric mixer about 2 minutes or until creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs one at a time, beating just until yellow disappears. Combine flour, baking powder and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in vanilla.
Melt margarine in casserole in oven or microwave. Measure and mix lightly sugar, flour, baking powder, salt and milk. Pour over melted margarine, then pour fruit with juice over all. Bake at 375° for 25 to 30 minutes, or until golden brown on top. (To make it even easier, use self-rising flour and omit baking powder and salt. If using peaches, add 1 teaspoon cinnamon and 1/2 teaspoon nutmeg to dry ingredients.)
Soak codfish overnight in cold water to decrease the salt. Peel potatoes and cut in thick slices. Boil in individual pots, fish, potatoes and 3 eggs. When done, peel eggs; separate white and yolks and cut whites in thin rings. Yolks, mash with a fork, adding salt and pepper to taste. In deep casserole dish, place layers of fish, 1/2 codfish in bite size pieces, then 1/2 of sliced potatoes, 1/2 of finely cut parsley and 1/2 of black olives. Repeat, making 2 layers of each. On top, display slices of hard-boiled white egg slices. In 2-quart pot, pour 2 cups olive oil; heat to very hot. Pour mashed egg yolks in. It will come up boiling and forming very fast. Have casserole dish ready next to the stove. Pour olive oil mixture over layers immediately. It is ready to eat. It is good as a leftover. You may want to add a little olive oil before warming up if it looks like it is needed.
Cook vermicelli as directed on package. Drain. While vermicelli is cooking, cook vegetables in butter in 10-inch skillet over medium heat about 7 minutes, stirring frequently until crisp-tender. Toss with lemon peel. Remove vegetables and keep warm.
Crush Oreos into small crumbs. Save 1/2 cup for top. Mix the rest with melted butter and press into 9 x 13-inch pan. Cut ice cream into slices and press on top of Oreos. Heat hot fudge in microwave and pour over ice cream. Add a layer of peanuts. Cover and freeze. Before serving, top with Cool Whip and remaining Oreo crumbs.
Sprinkle dry yeast in warm water. Set aside. Pour boiling water over sugar, Crisco and salt. Blend and cool. Add beaten eggs, then flour (about 6 cups). Refrigerate overnight.
Brown ground beef in skillet and pour off fat. Stir in soups; mix well, then add taco seasoning and mix again. In a 13 x 9-inch baking pan, put about 1/2 meat mixture and top with tortillas folded in half. Cover with Monterey Jack cheese. Add remaining meat mixture. Add more tortillas and top with Cheddar cheese. Cover with foil. Bake at 350° for about 30 minutes or until cheese is melted and dish is hot.
In 1 1/2-quart shallow casserole, combine soup, milk, soy sauce and pepper. Stir in broccoli and 1/2 can of the onions.
Mix all ingredients together and put into container of ice cream freezer. Freeze as usual when making ice cream in an electric or hand cranked freezer.
Grease 9 x 13-inch pan. Spread filling over bottom of pan. Spread dry cake mix over and pour melted butter on. Sprinkle nuts on top. Can be served with Cool Whip or ice cream. Delicious and easy!
Put everything in a crock-pot and after butter has melted, add cooked meat and simmer.
Cream the first 5 ingredients together. Drain crab meat and fold into spread. Spread over muffins. Freeze on cookie sheet. Cut into quarters and store in plastic bag until ready to use.
Place all ingredients except processed cheese spread in 2-quart glass casserole. Microwave covered on High 10 to 12 minutes or until vegetables are tender. Stir in Cheez Whiz until melted. Microwave uncovered on High, stirring every 2 to 3 minutes until desired consistency.
Beat Egg Beaters and 1/2 cup sugar until thick. Add pumpkin, milk, salt and spices; cook slowly until thick. Add gelatin softened in cold water. Stir until gelatin dissolves. Add egg whites, beaten with remaining 1/2 cup sugar. Pour into cooled, baked shell and chill. If desired, top with whipped cream.
Thaw orange juice to room temperature. Mix all ingredients together, except coconut. Shape into 1-inch balls. Roll in coconut. Refrigerate until served.
Mix together the peanut butter and sugar with hands. Spread in a 9 x 13-inch pan. Melt margarine and chocolate chips; spread over mixture. Chill and cut into squares.
Mix all ingredients and pour in baking dish. Bake 1 hour, uncovered at 350 degrees.
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute. (Mixture will be thick.) Stir in pumpkin and spices until well mixed. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.
Spray casserole dish with Pam. Line bottom of casserole dish with Tater Tots. Spread uncooked ground beef evenly over Tater Tots. Add chopped onion in layer. Layer cream of mushroom soup, add beef bouillon, salt and pepper. Layer leftover Tater Tots on top. Bake 45 minutes at 375°.
Mix cracker crumbs with melted butter and spread in a 9 x 13-inch pan.
Combine fruit, marshmallows and powdered sugar; blend well. Thin cream cheese with mayonnaise. Mix with fruit. Fold in whipped cream, nuts and vanilla. Freeze just until mixture is firm. Unmold and serve with additional salad dressing or whipped cream. Garnish with pineapple wedges and cherries. Serves 6 to 8.
Sift together flour, baking powder, baking soda, salt and cinnamon. Add sugar, salad oil and eggs. Mix well. Add carrots, pineapple, nuts and coconut. Blend thoroughly. Pour into 3 (9-inch) round greased and floured pans. Bake at 350° for 35 to 40 minutes. Remove from oven and cool in pans for 10 minutes. Turn out and cool thoroughly. Fill and frost with Cream Cheese Frosting.
Drain pineapple. Reserve 1/2 cup juice for dressing. Mix pineapple with bacon, spinach (torn in pieces), raisins, celery and onion. Combine reserved pineapple juice with garlic, vinegar, oil and sugar. Add to salad and toss. Salt and pepper to taste.
Combine dry ingredients. Combine sour cream and half and half; add to flour mixture, stirring with a fork until dry ingredients are moistened. Turn dough onto a lightly floured surface and knead lightly 4 or 5 times. Roll dough to 1/2-inch thick and cut with a floured 2-inch biscuit cutter. Place biscuits on an ungreased baking sheet. Bake at 425° for 8 to 10 minutes.
Brown pork roast on top of stove with oil in Dutch oven on all sides until well browned. Remove from pan. Brown onions and garlic until done. Place roast back in pan. Add beer and mustard. Stir. Place in oven and cook until done at 350°, approximately 2 to 2 1/2 hours. Baste roast occasionally. Add 1 glass of water to roast when 1/2 cooked. Remove roast when done. Thicken gravy with cornstarch and water. Goes well with mashed potatoes.
Mix cake mix according to directions on box. Pour into a greased 9 x 13-inch cake pan. In a large bowl, mix remaining ingredients. Pour mixture on top of the cake batter and marble with a spatula. Bake in a 350° oven for 60 to 70 minutes, until done. Cool in pan and sprinkle with confectioners sugar before serving.
Mix cheese, parsley and bread crumbs with melted margarine; set aside. Put 1/4 cup of cheese mixture in middle of breast; fold in half. Cover with 1/4 cup mixture (under skin). Sprinkle with paprika (on top of skin).
Mix together these ingredients. Grease bottom of jelly roll pan (10 x 15 x 2-inch) and line with waxed paper. Pour mixture on wax paper. Bake at 350° for about 15 minutes. When done, roll up with paper while hot and refrigerate until cool.
Preheat oven to 350°. Combine all ingredients and mix together well. Turn into large pan and shape into a loaf. Bake 1 hour or until done.
Boil sugar, milk, soda and butter until it foams a soft-ball in cold water. Remove from heat. Add black walnuts and vanilla. Beat until creamy. Pour into butter pan or dish and cool before cutting in squares.
Wrap ice cubes in clean towel and crush with a rolling pin or hammer. Place cantaloupe, milk, sugar and crushed ice in blender container. Process on low until ice begins to blend into mixture. Increase speed to high and process until smooth. Garnish, if desired, and serve immediately. Makes 3 cups. One cup serving equals 90 calories; 1 gram fat, 3 mg. cholesterol and 1 1/3 servings of fruit.
Combine ingredients and stir well. Spoon into greased 2 1/2-quart casserole dish. Crush 2 cups corn flakes. Stir in remaining butter. Sprinkle over mixture and bake 50 minutes.
Cream sugar and Crisco. Add eggs. Add dry ingredients and mix well. Press 3/4 of dough into a 9 x 13-inch pan. Mix together in a saucepan the pineapple, Tang, sugar, cornstarch and nuts. Cook until thick. Pour filling over dough, spreading evenly. Drop remaining dough in spots over filling. Bake at 350° for 27 minutes.
Melt margarine in jelly roll pan or cookie sheet in 400° oven. Mix together baking mix and corn. Pat out onto waxed paper dusted with baking mix to about 1/2-inch thick. Cut into squares about 2-inches wide. Dip both sides into melted margarine and place in baking pan. Bake for 10 to 15 minutes. Easy, but delicious!
Add all ingredients; mix well and pour into a well-greased casserole. Bake 45 minutes at 350°. Sprinkle with Cheddar cheese and bake 15 minutes more.
Brown hamburger and onion. Add other ingredients, except spaghetti. Simmer 15 minutes. Add spaghetti; mix and pour into greased 13 x 9 x 2-inch dish. Bake at 375° for 20 to 25 minutes.
In large bowl, combine peaches, blueberries, sugar, cornstarch, cinnamon and nutmeg; mix lightly. Spoon into pie crust-lined 9-inch pan. Dot with margarine. Top with second crust. Flute edges and slash design in top crust. Sprinkle lightly with sugar. Bake at 425° for 50 to 60 minutes or until golden brown. Serve with vanilla ice cream if desired. Frozen peaches and blueberries can be substituted for fresh.
Mix all ingredients; bake at 350° for 10 to 15 minutes. Drop by tablespoons onto a cookie sheet.
Crush fennel seed, mustard seed and whole black peppercorns. Set aside. Trim fat from roast. Place roast on rack in a shallow roasting pan.
Combine oil and sugar; mix well. Sift together dry ingredients. Stir in half of dry ingredients into sugar mixture and blend well. Stir in remaining dry ingredients alternately with eggs one at a time, mixing well after each addition. Add carrots; mix well. Add pecans and mix well. Add pineapple and coconut. Pour into lightly oiled pans. Bake in 300° oven for 1 hour.
Mix all ingredients, except sugar. Gradually add sugar. Beat 10 minutes. Bake in prepared tube pan for 1 hour at 350°.
Place vegetables in saucepan. Add onion, flour, herbs and pepper; stir well. Add chicken broth and milk; heat until boiling, stirring constantly. Cook until thickened. Just before serving, stir in the grated cheese and cream cheese. Add mustard. Serve immediately.
Cook spinach in microwave for 7 minutes per box. Then press out water. Combine in casserole dish the spinach, eggs, mayo, Tabasco sauce, soup, lemon juice and cheese. Mix well. Crush Ritz crackers and sprinkle on top. Drizzle melted butter on top. Bake at 350° for 45 minutes.
Put apples in a large pot; set aside. Bring to a boil all the other ingredients, then pour over apples. Cook for 30 minutes, then place in jars and seal.
Mix by hand all dry ingredients. Add egg and cherries. Add oleo and nuts. Bake in an 8 x 8-inch pan at 350° for 35 to 45 minutes. Top with whipped cream or ice cream.
Add eggs to milk; mix well. Cut steak into serving pieces, dip steak into egg mixture, dip into crumbs, brown steak on both sides in hot fat. Season with pepper and salt. Cover, steam over low heat for 1 hour or until meat is tender. Makes 6 to 8 servings.
Saute onions and leeks in butter until soft. Add potatoes, salt, pepper and water or fish stock; bring to a boil. Layer on top of vegetables. Reduce heat and simmer, covered, for 30 minutes. Add light cream and warm, but do not allow to boil. Correct seasonings to taste.
Soak peas overnight in water; drain. Place the garlic, thyme, bay leaf and 4 sprigs fresh parsley in a cheesecloth bag. Place the peas and the bag in a saucepan with 8 cups of water. Add 1 onion studded with 2 whole cloves. Cook for 1 1/4 hours. Discard the cheesecloth bag and the onion.
Heat wok or large skillet. Pour oil around the sides. Add the chicken, onions, cabbage, water chestnuts and celery. Stir-fry until vegetables are crisp-tender in texture. Add remaining ingredients. Put 2 tablespoons of mixture in the center of egg roll wrapper. Fold sides in. Roll up. Moisten edges to seal with a mixture of 1/2 cup milk and 1 tablespoon cornstarch. Fry in oil until golden brown. Serve with hot mustard, plum sauce or sweet-sour sauce.
Mix and press into 9 x 9-inch or 9 x 13-inch pan.
Put the flour in the oven and warm 20 minutes. Dissolve the yeast	in the lukewarm water.	Mix the oil, honey, salt and hot water. Let it cool. Add 1 egg to the mixture and the dissolved yeast. Stir in the warm flour. Put the dough into the refrigerator and let it cool 1 hour.
In a large saucepan, combine water, undrained tomatoes, mixed vegetables, celery, onion, bouillon granules, oregano, garlic and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer 10 minutes or until vegetables are tender. Stir in fish. Return just to boiling; reduce heat. Cover and simmer 5 minutes or until fish flakes easily with a fork.
Place washed chicken in a flat glass or metal container with sides. Salt and pepper to taste. Pour 1 package Lipton soup, preserves and Russian dressing over chicken. Bake at 350° for about 1 hour, basting often. Cover with foil if browning too fast!
Mix all ingredients together in a bowl. Cover and refrigerate overnight or several hours. Roll in little balls. Flatten with a milk glass and bake in 375° oven 15 minutes or until done (on cookie sheet). Do not grease the pan. When cookies start to brown around edges they should be done.
Sprinkle chicken cutlets with salt and pepper and dredge in flour, shaking off excess. In a heavy skillet, heat 1 tablespoon butter and the oil over moderately high heat until foam subsides and saute the cutlets until they are just cooked through, transferring to a heated platter. Remove skillet from heat. Add the garlic; cook over moderately low heat. Add the wine and lemon juice and simmer until reduced by half. Remove from heat; add remaining 1 tablespoon butter and swirl until incorporated. Pour sauce over cutlets and top cutlets with tomato, artichoke hearts and Mozzarella. Broil about 3 inches from heat until cheese is melted. Sprinkle with parsley.
Sift together the flour, spices and salt. To half of this mixture, add the gumdrops, raisins and nuts. Mix well. Cream shortening and add sugar gradually, creaming well. Add eggs one at a time to cream mixture, beating well. Dissolve soda in hot water and add the remaining half of dry mixture alternately with applesauce and soda, stirring well. Stir in floured gumdrops, raisins and nuts, blending thoroughly. Pour in 2 greased waxed paper lined loaf pans (9 1/2 x 5 1/2 x 2 3/4-inch). Bake in a slow oven at 300° for about 2 hours.
Use a deep kettle 2/3 full of water. Bring to boil. Peel potato and grate finely. Add salt. Start adding flour a little at a time, to grated potato until it is hard to mix with a spoon and very stiff. Drop 1/2 teaspoon-size balls into boiling water, a few at a time. Be careful so it does not boil over. Dumplings will rise to top when just about done. Remove from water and drain. Use with Czarnina. May also be used with pork chops, beef or fried with onions.
Mix ingredients, putting half the seasoned crumbs in the mixture. Put in buttered shallow casserole dish. Sprinkle remaining crumbs on top. Cook at 350° until hot and bubbling, about 30 minutes.
Mix well and divide into 3 parts. Put each on foil and shape into rolls. Put on cookie sheet and chill for 24 hours. Bake at 325° for 1 hour and 15 minutes. Pierce foil before cooking.
Saute onion in butter; add soup, 1/2 the cheese and garlic. Then add mushrooms, broccoli, rice and ham and stir in pimentos. Chill overnight. Bake at 350° for 40 minutes (covered). Ten minutes before done, uncover and put on remaining cheese and fried onion rings.
Cream butter and sugar; add eggs. Add sifted flour, cocoa, salt and nuts. Bake for 15 to 20 minutes or until done in greased and floured 9-inch square pan at 325°. Cover with marshmallows; return to oven only long enough to cause marshmallows to stick together. Cool; top with favorite chocolate icing. Serve in squares.
Place cottage cheese in food processor or blender and blend until smooth. Add next 5 ingredients and process until well mixed. Place mixture in bowl; cover and chill until ready to serve. Makes 1 1/2 cups.
Combine cooked chicken with remaining ingredients. Bake in oven at 350° for 45 minutes.
Saute onion, mushrooms and zucchini until tender-crisp, about 5 minutes. Drain and add flour, salt, pepper and thyme. Mix to coat. Remove from heat. Preheat oven to 375°.
Combine all dry ingredients with milk, egg and oil and mix well. Stir in remaining ingredients and bake in a well greased iron skillet at 350° until golden brown. Serve hot with ham hocks and greens and a glass of ice tea on the side. Scrumptious!!
Sift dry ingredients into a large bowl. Add the other ingredients and mix well. Do not overbake. Bake at 375° for 30 minutes.
Preheat oven to 300°. Butter 10-inch spring-form pan and dust lightly with bread crumbs.
Mix first 4 ingredients together well with fork. Save 1 1/2 cups of this mixture for topping. Pat remaining mixture into a 9 x 13-inch greased and floured pan. Bake 15 minutes or until golden brown at 350°. Remove from oven and set aside to cool. Beat together cheese (room temperature), sugar, eggs, lemon juice, vanilla and milk. When these are all mixed well, pour over cooled crust. Sprinkle remaining topping over top. Bake for 25 to 30 minutes in a 350° oven. Cool and then refrigerate before cutting into squares because, if warm, they will crumble.
Mix sugar, syrup and water; cook until mixture reaches 240° on candy thermometer. Pour 1/2 of the mixture over the beaten egg whites, and stir well. Cook the remaining 1/2 of the sugar mixture until it reaches 290° on candy thermometer. Pour into egg white mixture. Beat until thick and creamy. Add vanilla and pecans. Drop by spoonfuls onto waxed paper. This mixture hardens rapidly so it has to be finished quickly.
Mix all ingredients together in a bean pot and bake at 350° until bubbling hot. Serves 4 to 6.
Thaw patty shells. Brown meat on both sides. Set aside. Melt butter in skillet. Add wine. Saute onion and mushrooms until tender. Roll out patty shells. Place piece of tenderloin on pastry; top with onion and mushrooms. Wrap pastry around meat. Bake in a preheated 425° oven for 18 to 20 minutes. Makes 4 servings.
Pour 1/2 pecans in microwavable bowl. Dot 3 Tbsp. butter and 1 Tbsp. of season salt over 1/2 the pecans. Pour other 1/2 pecans over the above. Dot with 3 Tbsp. butter and 1 Tbsp. season salt (or to taste). Microwave uncovered 6 to 7 minutes stirring every 2 minutes let cool and enjoy.
Warm milk in double boiler. Beat eggs. Add sugar. Pour into warm milk in thin stream. Stir until custard thickens (forever!) and coats spoon. Remove from heat. Continue stirring until cool. Add a generous amount of cognac (Grandmother used a good bourbon) before serving.
Heat oven to 375 degrees. Grease 8 X 8 X 2 square pan. Place apple slices in pan. Mix remaining ingredients thoroughly. Sprinkle over apples. Bake 30 minutes or until apples are tender and topping is golden brown. Serve warm. Good with Cool Whip or vanilla ice cream. Makes 6 servings.
Brown hamburger and drain. Cube cheese and mix all ingredients in a crock-pot. Cook on low until cooked through. Serve warm with tortilla chips. If you like it hot and spicy, add salsa.
Mix flour with sugar. Add eggs, butter or margarine, buttermilk, vanilla and 2/3 can coconut; mix well. Pour into unbaked pie shell. Sprinkle remaining coconut over top of pie. Bake at 325° for 1 hour.
Combine butter, molasses and sugar to make syrup. Stir and bring to a boil. Cover and cook approximately 3 minutes. Remove cover and cook but don't stir to the almost hard crack stage. Pour syrup over cooked popcorn and stir well. Add nuts of choice. Toss lightly. Cool and place in tight seal tins.
In saucepan cook bacon pieces over medium heat until browned. Add onions, continue cooking until tender (2 to 3 minutes) and drain. Add potatoes, water, salt and pepper and cook until tender, 15 to 20 minutes. Reduce heat to low, stir in soup, sour cream and milk. Continue cooking, stir occasionally until heated, 3 to 5 minutes. Yields 6 (1 cup) servings.
Mix eggs, sour cream, broccoli, onion rings, cheese and ham in bowl and pour into pie shell. Bake at 350° for 40 minutes or until knife comes out clean. Wonderful if served with sliced tomatoes.
Pour melted margarine in 9 x 13-inch baking dish. Add sliced and drained peaches. Mix peach juice, egg, milk, flour, pudding mix and 1/2 cup sugar together and pour over top of sliced peaches.
Pour into big heating pan that can go onto the stove. Heat, but don't let it come to a boil. It's ready to serve.
Sift sugar, flour, baking powder, baking soda and cocoa twice to mix thoroughly. Add mayonnaise, cold water	and vanilla. Mix and bake in a 9 x 13-inch pan for 35 minutes in a 325° oven.
Arrange in layers and cover with cream sauce. Top with crackers crumbs, dotted with butter. Bake 1/2 hour in a 350° oven. Serves 6.
Wrap 1 shrimp and water chestnut slice with half slice bacon, secure with toothpick. Combine butter, garlic, parsley, lemon juice, salt and pepper in bowl and mix well. Add shrimp rolls. Marinate for 1 hour or longer.
Prepare cake mix as directed. At the same time in top of a double boiler over hot water melt caramels, margarine and evaporated milk. Pour 1/2 prepared cake mix into greased and floured 9 x 13-inch pan. Bake at 350° for 12 to 15 minutes. Pour caramel mixture over baked cake; sprinkle with chocolate pieces and pecans. Pour remaining cake batter over all and bake for 25 to 35 minutes.
Spread jalapeno bean dip in 3-quart oblong glass dish. Mash avocados and season with lemon juice, salt and pepper. Spread over jalapeno dip. Combine sour cream with mayonnaise and taco seasoning and spread over avocado layer, then add on the following over chopped green onions seeded and pulp, chopped tomatoes, chopped olives and shredded cheese. Dip can be divided in 2 (1 1/2-quart) oblong glass dishes.
Sift dry ingredients in large bowl. Add eggs and oil and beat well. Stir in carrots, raisins, coconut and walnuts. Bake in greased and floured 9 1/4 x 5 1/4-inch loaf pan, or 2 small loaves. Bake at 350° for 70 minutes.
Place the package of broccoli on a paper plate. Cook on High for 6 minutes. Drain. Place cheese in medium bowl. Soften by heating on Medium-high for 2 minutes. Add soup and broccoli. Cook on Medium-high for 6 to 8 minutes or until bubbly around the edges. Serve hot with crackers or raw veggies.
Dissolve jello in boiling water; add other ingredients. Mix these and pour into 12 x 8 x 2-inch dish. Chill until set.
Add all ingredients in bowl and mix together until well mixed. You may use an electric mixer. Grease and flour square cake pan (snack cake size). Bake about 30 minutes, until toothpick is clean at 325°.
Combine oil, eggs, milk and cranberries in mixer bowl; mix well. Add flours, baking powder, baking soda, sugar, cinnamon and walnuts; mix just until moistened. Fill paper-lined muffin cups 1/2 full. Bake at 350° for 15 to 20 minutes or until golden brown. Yield: 12 servings.
Combine all ingredients and carefully stir until all ingredients are mixed well. Fold in about 1 1/2 cups of whipped topping and a dash of curry powder.