HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Lightly butter and flour 8 1/2-inch spring-form cake pan. Place sugar in stainless steel bowl; set over saucepan half filled with hot water. Add eggs. Over low heat with water simmering whisk for 4 to 5 minutes. Use electric hand mixer if desired. Mixture should become quite thick and expand in volume. When cream forms ribbons, transfer bowl to counter. Sift 1 cup of flour over bowl; fold in using spatula until all traces are gone. Sift in rest of flour and fold using spatula. Gradually add butter while folding. All traces of butter must be incorporated. Pour batter into cake pan and bake in middle of oven 35 to 40 minutes or until cake is done. Let stand for 5 minutes, then unmold and finish cooling on wire rack. When cool, slice off layer, sprinkle Tia Maria over bottom layer and cover with pastry cream. Replace top layer, sprinkle with more liqueur and ice outside of cake with remaining cream. Top with chocolate flakes; chill for two hours.
Boil cabbage until tender, not done. Drain cabbage and spread in large casserole. Melt soup, milk, Cheez Whiz, margarine, salt and pepper together. Pour over cabbage. Cover with Ritz cracker crumbs. Bake at 350° for one hour.
Preheat oven to 350°. Coat an 8 1/2 x 11-inch pan with vegetable oil spray. Simmer pineapple juice until it's reduced to 3/4 cup. Mix applesauce and egg whites in a large bowl. Stir in lemon rind, Jell-O and cake mix. Slowly add pineapple juice; beat for 5 minutes. Pour into greased pan and bake for 30 to 40 minutes. Mix lemon juice and powdered sugar and pour over hot cake.
Mix dry ingredients well, then add remaining ingredients to same bowl. Begin by buttering a 7 x 11-inch baking pan thoroughly. Do not use another size pan. Drizzle pan bottom with liquid honey to cover. Top honey with whatever you want on top of cake, a cup of chopped nuts or coconut or a cup of sweet pineapple, plums or berries. Stir batter about 75 strokes, then pour it over topping. Bake 20 to 25 minutes at 350°. Cool 5 minutes in pan, then invert and serve.
Mix Bisquick, sugar and eggs with mixer. Add pecans and coconut and stir with spoon. Spread into greased and floured 13 x 9-inch pan. Bake at 350° for 30 minutes; do not overcook. Cool and cut into bars.
Grease a Bundt pan or other fluted cake pan well and coat with some of the chopped nuts. Break frozen rolls apart and arrange 12 over the nuts. Sprinkle half the dry pudding mix on top, then sprinkle with cinnamon if desired. Arrange remaining 12 rolls in the pan and sprinkle with remaining pudding mix and cinnamon. Scatter remaining nuts on top. Bring butter and brown sugar to a rolling boil in saucepan and pour over rolls.
Mix peanuts, sugar, salt and syrup in a deep bowl with a handle; cook on High 4 minutes. Stir and cook 3 minutes longer. Add butter and vanilla; cook 2 minutes. Add soda; stir. Pour onto buttered cookie sheet. Let cool; then break into small portions.
Mix all ingredients well. Pour into casserole dish and bake at 350° for 1 hour. (Do not brown meat first.)
Combine sugar, baking cocoa, milk and margarine in saucepan. Bring just to the boiling point over low heat, stirring constantly. Add peanut butter, oats and vanilla; mix well. Drop by teaspoonfuls onto waxed paper-lined trays. Cool until firm. Yield: 32 servings.
Combine chicken and enough water to cover in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer for 40 minutes or until tender. Remove chicken, reserving broth for other uses. Let chicken cool. Skin, bone and cut into bite-size pieces, set aside. Place broccoli in a lightly greased 11X7X1 1/2-inch baking dish. Top with chicken. Combine soup and next 3 ingredients, pour over chicken. Sprinkle with cheese and stuffing mix. Bake at 400 degrees for 25-30 minutes or until thoroughly heated. Yield: 6-8 servings.
Brown ground beef. Add other ingredients, except sour cream. Cook with lid for 20 minutes. Add sour cream and reheat 2 or 3 minutes, until hot.
Wilt spinach with 2 tablespoons oil. Drain. In large bowl, beat eggs lightly. Add remaining ingredients, except oil. Heat oil in heat bottomed and broiler proof skillet. Pour in mixture; cook over gentle heat until bottom sets. Place in broiler until lightly browned and set. Turn out onto platter. Cut like a cake. Eat hot or cold. Yields 4 to 6 good slices.
Brown beef or pork and potatoes together. Stir constantly to prevent sticking. Drain excess fat. Add green chili, tomatoes, salts and water. Bring to a boil and simmer 15 to 20 minutes.
Combine seasonings in a shallow dish. Place butter in glass mixing bowl; microwave one minute until melted. Cut potatoes in half, lengthwise into three wedges. Dip in butter and then in cheese mixture. Place cut-side up in baking dish. Cover with wax paper. Cook on High power for 10-12 minutes or until tender.
Oil a 1 1/2-quart casserole dish. Mix all ingredients in the casserole, except cheese. Top with cheese. Bake, uncovered, for 20 to 25 minutes at 350°. Reheats well.
Line cookie sheet with foil. Cover foil with rows of saltine crackers. Cook together butter and white sugar for 3 minutes or until foamy. Pour over crackers and bake 10 to 12 minutes at 350°. Watch closely; it will burn easily. Melt in microwave 1 bag of milk chocolate chips and 2 tablespoons Crisco. Mix in 1 cup chopped nuts and spread with spoon over baked mixture. Cool in refrigerator and cut into squares.
Save small amount of Cool Whip to use for topping. Cream the cream cheese good and then add sugar. Beat in sour cream and vanilla, then add Cool Whip. Place in graham cracker crust. In center of pie, place the cherry pie filling. Place small teaspoonful of Cool Whip around edge of pie. For variety, blueberry pie filling and fresh strawberries in the gel are really good. Can be eaten immediately or kept several days in refrigerator.
Brown sausage and put all in a crock-pot and cook at least 4 to 5 hours. Great dish for a barbecue.
Combine sugar, water, cloves and allspice. Heat to boiling and simmer 5 minutes. Strain into pitcher and cool. Stir in juice, ginger ale and food coloring. Pour over ice cubes and garnish with lemon and cherries.
Cream the shortening and sugar. Add beaten egg and mix very well. Mix and sift flour and soda together, adding sour cream alternately with flour. Add flavoring last. Drop by teaspoon on greased cookie sheet. Bake at 375° for 12 minutes.
Cream together 1/2 cup sugar and cream cheese, then add eggs and 2 tablespoons milk to this and beat. Put the custard mixture over the crumbs in the pan and bake at 350° for about 15 minutes. Cool. Then spread blueberry pie filling over top of custard. Mix Dream Whip according to directions on package, adding 1 tablespoon sugar and 2 tablespoons milk. Spread over top of blueberries and sprinkle with the 1/2 cup of crumb mixture. Refrigerate.
Combine chicken broth, water, onion and celery in a pan, cover and cook 20 minutes on medium heat. Add potatoes and frozen vegetables. Cook, covered, 30 minutes until tender. Add cream of chicken soup and Velveeta cheese. Heat on low until cheese melts, stirring frequently.
Beat egg whites until very stiff. Gradually add sugar, crackers, baking powder, vanilla and chopped nuts. Thoroughly grease 8-inch pie tin. Spread mixture in pie tin. Bake at 325° for 30 minutes.
Cook the Rice-A-Roni as directed on package. Cool completely. Add remaining ingredients to rice mixture.
Brown bread cubes in butter. (This may be done ahead of time.) Mix well beaten eggs, can of pineapple, flour and sugar. Place in buttered casserole. Toss bread cubes in lightly. Bake at 350° for 35 minutes or until set. Delicious with vanilla ice cream
Beat eggs lightly; add butter, sugar, oats, cinnamon, salt and syrup. Mix well. Fold in oats and pour into pastry shell. Bake at 350° for 45 minutes.
Boil sugar, cornstarch, cream, butter and salt to soft ball stage. Cool to room temperature. Beat until creamy; add raisins, nuts, coconut and flavoring. Continue beating until mixture can be handled. Turn onto board dusted with powdered sugar. Knead until smooth and creamy. Shape into a roll. Sprinkle with additional toasted coconut.
Saute beef, onion and garlic in oil until meat is browned. Add ginger, thinly sliced peppers, bouillon and soy sauce. Bring to a boil. Stir in rice; cover and remove from heat. Let stand 5 minutes and serve. Makes 4 servings.
Beat egg whites until stiff in large glass bowl. Cook sugar, syrup and water to soft ball stage. Pour 1/3 (you can guess at this) of mixture over egg whites, beating well. Cook rest of mixture to hard ball stage. Pour 1/2 of this over egg whites, beating well. Cook remaining syrup to hard crack stage (this will cook quickly). Beat into other mixture until it starts to lose its gloss. Add vanilla, then nuts or fruit. Pour into well-greased pans. This makes a lot but always turns out perfect. Worth the extra trouble.
Preheat oven to 325°. Spray 2 loaf pans or 1 Bundt pan with cooking spray. In a large bowl, with electric mixer, cream the margarine, shortening, sugar, eggs and vanilla. In separate medium bowl, combine dry ingredients and stir well. Add dry mixture to moist batter and mix on low speed while adding milk. Pour batter into prepared pans. Bake 1 1/2 hours or until inserted knife comes out clean. Let cake cool 10 minutes in pan, then remove cake and serve.
Mix all ingredients. Pour into greased casserole dish. Top with crushed Ritz crackers and 1/2 stick melted butter. Bake at 350° for 45 minutes.
Make cornbread and break up. Let dry 1 day. Remove giblets from turkey in 1-quart of water. Bring to a boil, then simmer 1 1/2 hours.
Combine sugar, cornstarch and salt. Add heated milk slowly and cook in a double boiler until thickened. Add egg yolks and butter. Reheat. Add flavoring and cool. Beat egg whites. Fill crust with filling. Cover with meringue and brown in oven.
Pour undrained salmon into bowl, removing bones. Mix in egg. Add onion, salt, milk, flour, stirring well. Shape mixture into patties. Fry in hot oil in skillet for 2 to 3 minutes on each side or until browned; drain. Serve with potato salad. May top the patties with chili powder gravy.
Melt margarine in medium-size saucepan. Stir in flour, salt, pepper, sugar and onion. Stir in sour cream. Cook over low heat until thickened, stirring occasionally. Fold in green beans. Pour into 1 1/2-quart casserole coated with cooking spray. Combine Kellogg's cornflake crumbs with 1 tablespoon margarine and sprinkle over top. Bake at 350° for 30 minutes or until hot.
Cream together eggs and sugar. Add flour and butter and mix well. Add chocolate chips, nuts and vanilla. Pour into unbaked pie shell and bake at 350 degrees for 45 minutes. Let stand for 2 hours before cutting.
Preheat oven to 350°. Cut zucchini into 1/4-inch slices and halve these. Cut tomatoes in pieces. Place with zucchini in 2-quart casserole. Mix flour, sugar, onions, salt and pepper. Sprinkle over vegetables. Top with Parmesan cheese and bake for 45 minutes.
Cook chicken, then mix all ingredients together and add noodles last. Bake 30 minutes or until bubbly in a 350° oven.
In large saucepan, dissolve sugar and red hots in water; bring to boil. Simmer apples in this mixture until apples are cooked, turning so all slices are cooked. Nice meat accompaniment. Serves 6 to 8.
Combine meal, flour and sugar. Add buttermilk and chopped onion. Blend all together. Drop by spoonfuls into hot Crisco oil. Brown lightly until done. When both sides are browned evenly, take up and drain on a paper towel.
Boil together water, sugar, cinnamon and cloves and boil 10 minutes. Add orange juice, lemonade, pineapple juice and tea. Remove spices; bring to boil again. Serve hot or cold. Makes 2 gallons.
Bring water and sugar to a boil. Remove from fire. Put tea and cloves together in a bag. Drop into mixture and let stay until desired strength. Take out bag and add lemon juice.
Combine orange juice, wine, honey, orange peel and cinnamon stick; bring to a boil. Simmer for 10 minutes. Dissolve cornstarch in lemon juice and whisk into simmering liquid. Keep simmering and whisk until thick and clear. Remove from heat and remove cinnamon stick. Chill until cold. Puree cantaloupe with cream (do in batches) and stir puree into cold juice mixture. Chill until serving time. Can be frozen.
Brown beef and season. Layer half the chilies in a large casserole dish. Layer beef and cheese. Layer remaining chilies. Beat egg whites until stiff. In a separate bowl, mix flour and salt and pepper. Fold in egg whites. Pour over chilies. Bake in a 325° oven for 40 to 45 minutes.
Place 1 1/2 cups strawberries in pie shell. Combine cornstarch, sugar and water; cook until thick. Add crushed strawberries. Pour over strawberries in crust. Chill 3 hours.
Melt margarine. Add seasoned salt and Worcestershire sauce. Mix well. Pour cereal, nuts and pretzels into Glad-Lock zipper bag. Pour margarine mixture over cereal mixture inside bag. Seal. Shake well. Pour contents into microwave-safe bowl. Microwave on High 3 to 3 1/2 minutes. Stop to stir every minute.
Cream shortening and margarine (it is important to use whipped margarine). Add sugar and cream together again. Add 1/2 flour and 1/2 of the milk; blend. Add eggs one at a time with the remaining milk and flour. Add flavoring.
Combine brown sugar, margarine and corn syrup in a heavy saucepan. Cook over medium heat, stirring constantly, about 5 minutes or until bubbly. Pour syrup into bottom of greased 9 x 13-inch glass baking dish. Arrange bread slices over syrup.
Add pineapple, bread and sugar together. Let stand a few hours. Pour half of butter on 8 x 8 pan. Add pineapple mixture and then rest of butter on top. Bake at 375° for 1 hour. Double recipe for 9 x 13 pan. Serves 6 to 8 (12 to 16). I haven't tried to freeze or do ahead. Must partially do ahead.
Blend sugar, flour and cocoa. Add milk and beaten egg yolks. Cook until thick. Add vanilla and butter. Beat smooth.
Boil the soup, rice and water for 7 minutes; do not drain. In skillet, cook sausage, onion, celery and bell pepper until tender. Pour meat mixture into rice mixture; stir well. Put in a casserole dish (12 x 8-inch). Cover with foil. Bake for 45 minutes at 350°.
Saute ground turkey in a large Dutch oven until no longer pink. Add the vegetables and garlic. Cook until crisp-tender. Add other ingredients. Simmer 30 minutes. Garnish with 1 tablespoon grated low-fat Cheddar cheese, if desired. Serve with crusty bread or tortillas. (Also good served over a baked potato.) Serves 6.
Mix first 4 ingredients together. Mix well. Shape into balls. Melt paraffin and chocolate chips in double boiler. Dip balls in chocolate mixture. Put on wax paper to cool.
Brown ground beef in skillet, adding salt and pepper to taste. Add noodles, then hot water. Mix cinnamon to onion soup mix and add to ground beef and noodles. Add mushrooms. When noodles are almost done, add flour to sour cream and add to mixture. Simmer slowly until noodles are done.
Preheat oven to 350°. Mix together all ingredients with an electric mixer. Chill dough for about 2 hours. Drop dough onto a greased cookie sheet by teaspoonfuls and bake for 8 to 10 minutes or until nice and golden brown. Remove from oven. Cool and serve or store.
Heat soup and butter until melted. Stir in sour cream and pour over potatoes. Add green onions and stir in cheese. Place in a greased 9 x 13-inch Pyrex pan. Sprinkle with Cheddar cheese. Bake 45 minutes at 350°. Can be made ahead and refrigerated until ready to heat.
Wash and dry tomatoes. Then slice them up. Mix salt, pepper and flour. Coat tomato slices in flour mixture and put in hot oil. Fry until golden brown. Drain.
Mix together first 3 ingredients. Press into greased pan. Mix together last 3 ingredients. Pour over cake mix. Bake at 350° for 20 to 25 minutes.
Mix all ingredients. If time permits, refrigerate the salsa for 2 to 3 hours before serving. Makes about 3 1/2 cups.
Cook noodles in boiling salted water until tender. Drain. Add corned beef, onion, cheese and soup mixture with milk. Top with buttered crumbs or chips. Bake until brown in a 375° oven for 30 to 40 minutes.
Preheat oven to 375°. Spray cookie sheet with nonstick spray. Sift together the first 7 ingredients; set aside. Cream the margarine until fluffy. Blend in brown Sugar Twin and egg. Alternately add dry ingredients and applesauce; blend well. Add vanilla, oats and raisins. Drop by tablespoon, then flatten. Bake at 375° for 12 to 15 minutes. Makes 2 1/2 dozen.
Whisk first 4 ingredients well (mix strawberries with lettuce and almonds). Place on 6 plates. Drizzle dressing over lettuce, strawberries and almonds.
Saute mushrooms and onions in margarine in skillet. Add chicken and cashews. Stir in sour cream and 2/3 cup half and half. Cook mixture until thickened. Place chicken mixture along center of tortillas. Roll up and place, seam side down, in buttered baking dish. Pour remaining half and half over rolls. Sprinkle with Monterey Jack cheese. Bake at 350° for 30 minutes.
In a large bowl, combine first 4 ingredients. Sprinkle with sugar; set aside. In a saucepan, combine dressing ingredients; bring to a boil. Remove from the heat and pour over vegetables, stirring to cover evenly. Cover and refrigerate overnight. Stir well before serving. Yield: 12 to 16 servings.
Rinse peas in hot water; drain. Combine vegetables, nuts and bacon with sour cream. Mix dressing, mustard and garlic together. Pour over salad mixture. Toss gently. Chill.
Squeeze juice from oranges and lemons. Mash bananas. Put all through strainer. Add water and sugar; stir until dissolved. Freeze until mushy. Then open and quickly turn in beaten egg whites. Finish freezing.
Brown, drain and rinse ground beef. Add tomatoes, onion, diced chilies and taco seasoning mix and simmer for 10 to 15 minutes. Grease pan and layer half a package of flour tortillas. Add meat mixture and 1 3/4 pounds grated Cheddar cheese. Top with sour cream, the rest of the flour tortillas and 1/4 pounds grated cheese.
Cook macaroni and wash with cold water and drain. Mix other ingredients. Add macaroni and mix well. Chill. Makes a large amount. Will keep several days in the refrigerator.
Lightly grease	an 8 1/2 x 13-inch baking pan. Butter both sides of each of 6 slices of 1-inch thick Portuguese sweet bread (Hawaiian bread). Arrange the bread side by side in the baking pan, then sprinkle the top with cinnamon.
Combine crumbs, milk, honey and orange juice; mix well. Stir in chips. Spread evenly in greased 13 x 9-inch pan. Bake 25 minutes or until springs back, at 325°. Cool. Sprinkle with sugar; cut into squares. Keep at room temperature.
Cut chicken into strips 1/4 inch thick, 1/2 inch wide and 1 1/2 inches long. In a wok, over medium heat, saute ginger in oil. Remove ginger. Cook chicken until no longer pink, about 5 minutes. Add vegetables in order given; cook for 2 minutes. Add chicken stock and bring to a boil. Cover and steam for 2 minutes. Add vegetable seasoning, tamari and arrowroot that has been dissolved in 1/4 cup water. Stir until mixture is thickened. Add cashews and stir a couple of times. Serve immediately over brown rice or fried noodles. Serves 4.
*Buy 1/2 pint whipping cream. Use 4 tablespoons for filling and the rest for topping.
Cream thoroughly 6 tablespoons shortening, 1 cup sugar and 2 eggs in large bowl. Mix 1 1/2 cups flour, 1 1/2 teaspoons baking powder and pinch of salt in small bowl and add alternately with 1/2 cup milk to first batter. Add grated rind of 1 lemon. Mix well. Bake in a greased loaf pan at 375° for 1 hour.
Mix first 3 ingredients together well. Add next 4 ingredients. Mix until well blended. Pour into pie shells. Bake 30 to 35 minutes at 350°.
Mix cucumbers, salt and onion (optional). Let stand for 2 hours. Drain but don't wash. Mix vinegar and sugar and pour over cucumbers. Put into container and freeze.
Cook sugar and Karo until light brown. Add soda and salt (will bubble up). Pour over popped corn.
Mix pudding and milk until well blended and thickened. Add Cool Whip and blend well. In a 9 x 13-inch pan, put a layer of graham crackers, layer of pudding mix, layer of graham crackers and layer of pudding mix.
Blend margarine, sugar and eggs. Add vinegar, vanilla and salt. Mix coconut well with all ingredients and turn into pie shell. Bake at 325° for 1 hour. Easy and delicious!
Cook in double boiler until thick and pour into baked pie crust. Top with egg whites beaten until stiff with 2 tablespoons sugar. Brown in oven.
Beat together eggs, oil, vanilla and sugar. Stir in pineapple, apple, coconut, raisins, carrots and nuts. Sift in flour, cinnamon, salt and baking soda. Blend well. Spoon into greased muffin pans, filling 3/4 full. Bake at 350° for 30 minutes. Better 24 hours after baked.
Slice 1 package sugar cookie dough and put in 9 x 13-inch pan, closely. Bake 8 to 11 minutes at 350°. Mix cream cheese, Cool Whip, vanilla and sugar. Beat until smooth; spread on top of cooled cookie dough. On top, add in layers: crushed pineapple, bananas (in single layer), sliced strawberries (as many as you like), sprinkle coconut and handful of pecans. Chill and serve.
Mix all ingredients together thoroughly (hands work best!). Shape into desired size, golf ball. Brown in oven on greased cookie sheet at 350°. Place meatballs in spaghetti sauce and simmer for 2 to 3 hours.
Cream shortening and sugar, then beat in eggs. Add dry ingredients and mix well. Add vanilla, zucchini, milk and nuts. Bake at 350° for 40 minutes.
Cook macaroni shells. Bring 4-quarts of water to a rolling boil. Empty contents of package into boiling water and stir. Return to a boil and cook, stirring occasionally, 12 to 14 minutes. Avoid overcooking. Drain well and rinse and drain again. Shrimp will be frozen. Run cold water over and drain. Mix all other ingredients and chill. Makes a large amount.
Brown beef in oil and onion in large skillet. Season with salt, pepper, garlic powder and Worcestershire sauce. Add tomato sauce and water. Simmer on low heat for 10 minutes. While mixture is simmering, place macaroni in boiling water and cook for 5 minutes. Add drained macaroni to meat mixture and mix well. Sprinkle top of casserole with Parmesan cheese. Cover and simmer for 15 minutes.
Grease muffin cups. Thoroughly mix flour, corn meal, baking powder and salt in a large bowl. Whisk eggs and brown sugar in another bowl until smooth. Add milk and maple syrup and whisk to mix. Pour onto the dry ingredients and add 4 tablespoons of the melted butter. Fold in with a rubber spatula just until dry ingredients are moistened. Scoop batter into muffin tins. Bake at 350° for 25 to 30 minutes or until golden brown and firm in center. Let cool in pan 5 minutes. Brush tops with remaining melted butter.
Add milk to corn. Sift dry ingredients together. Add to corn mixture. Add eggs and butter. Mix well. Drop by spoonfuls into fat heated to 375°. When brown, drain on paper towels. Serve immediately. Yields 1 1/2 dozen.
Coat beef with flour and brown in oil in large container. Add onion and garlic and cook until softened. Pour off excess fat. Add celery, spices, water and wine and bring to boil. Reduce heat, cover and simmer 1 hour. Add tomatoes, potatoes and carrots. Simmer 45 minutes or until vegetables are tender. Makes 8 servings.
Bake pie shells. Cook sugar, water and cornstarch until liquid is clear. Add jello and mix well. Clean strawberries and add to liquid. Pour into pie shells and let cool. Makes 2 pies.
Heat soup, using whole milk, as directed on can. Add bouillon cube and the mushroom mixture. (Will not taste the same with canned mushrooms.) Serve with fresh Italian bread, salad and peach halves.
Cook bacon. Have pepper and onions cut and ready. Cook in bacon fat. Add tomatoes and corn; season to taste. Just before serving, add the cheese. Serve on toast or crackers. I omit toast and crackers and serve as a vegetable.
Boil first 3	ingredients until the hard crack ball stage. Add the cinnamon oil and a few drops of food coloring. Pour out on foil lined cookie sheet. Cool until hard and then break into pieces.
Cook spaghetti according to package directions; drain. Stir margarine into spaghetti. Stir in eggs and Parmesan cheese. Press spaghetti mixture into a buttered 10-inch pie plate, forming a crust.