HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together the butter and sugar, add the well beaten eggs. Add flour, salt and baking powder sifted together alternately with milk. Turn out onto a floured board, divide into 12 or 14 portions. Work each smoothly, then roll out about 1/2-inch thick. Divide the fruit among the portions of dough. Gather the dough up over the apricots, pinching edges well together. Brush over with milk. Sprinkle with granulated sugar. Lay on greased pan and bake 30 minutes in moderate oven (350° to 375°).
Melt margarine, chocolate chips and peanut butter and pour into large pan. Fold in the box of Crispix, gently. Mix thoroughly. Put powdered sugar and cocoa in a paper bag. Pour Crispix mixture into the bag and shake to coat thoroughly. Pour onto waxed paper and let cool and dry.
Put bacon and green onions in 1-quart casserole dish and cover. Microwave at High (100%) until bacon is light brown, 5 to 7 minutes. Stir in vinegar, sugar and salt. Set aside.
Combine crumbs, sugar and butter. Mix well; press into 13 x 9-inch pan. Chill 15 minutes. Combine cream cheese, sugar and milk in medium bowl. With electric mixer at medium speed, beat until smooth. Fold in 1/2 whipped cream. Spread over crust. Mix pudding and milk as directed. Pour over cream cheese. Chill several hours before serving. Spread remaining Cool Whip on pudding.
Stir Jell-O into boiling water. Pour into large container and add sherbet. Mix until melted. Add pineapple, oranges, marshmallows and nuts. Stir, then stir in Cool Whip until no lumps show. Chill 6 hours or overnight.
Mix first 3 ingredients together; heat margarine in a 9 x 13-inch pan. When margarine is melted, pour batter on top of melted margarine. Top with any fruit of your choice, canned or fresh. Top with sugar. Cook 25 minutes at 425°.
Preheat oven to 350° (175°C). Butter a 7 x 4 x 4-inch loaf pan. Sift together the flour, the salt, cinnamon and baking powder. Using the whisks of the mixer at high speed, beat eggs until frothy. Pour into a mixing bowl. Cut the softened butter into pieces and again using the whisks, cream with sugar. Gradually pour in the beaten egg and beat well. Replace the whisks with the plastic blade; add the flour to the mixture and process at low speed until just blended. Transfer to a bowl. Mix in all the dried fruits, the candied cherries and the vanilla. Pour into the greased pan. Level mixture by shaking the pan. Bake in a preheated oven for 45 to 55 minutes.
Bring sugar and milk to a boil, stirring constantly. Keep at a hard rolling boil for 10 minutes, stirring constantly. Remove from heat and add margarine. Let melt and beat by hand for 2 minutes. Add chocolate chips and vanilla. Beat 10 to 15 minutes with mixer. Pour into greased 9 x 13-inch pan. Cut into squares when cool.
Cook zucchini in a small amount of boiling, salted water until tender crisp; drain. Place in greased 1-1/2 quart casserole. Melt butter in same pan as used for zucchini. Stir in sour cream, cheese, salt and paprika. Cook over low heat stirring constantly until cheese is melted (do not overheat or boil). Remove from heat; stir in egg yolk and chives. Toss bread crumbs with melted butter. Stir cheese mixture into zucchini and cover with bread crumb mixture. Bake at 350 degrees for 20 minutes or until slightly brown on top.
Combine mayonnaise and sour cream. Add mustard, garlic, tarragon, parsley and anchovies. Mix well. Add pepper to taste. Use as dip for fresh veggies such as cherry tomatoes, carrots, cucumbers, zucchini, peppers, etc. Makes 1 1/4 cups.
Trim fat from meat. Cut meat into 4 serving size pieces. Spray a cold large skillet with spray coating or add a little oil. Add meat and brown on medium heat. While meat is browning, thinly slice onion. Carefully add water, onion, lemon juice, bouillon, garlic salt, dill weed and pepper to skillet. Bring to boiling, then reduce heat. Cover and simmer 45 minutes to 1 hour until meat is tender.
Dissolve sugar in water. Mix in drink mix and pineapple juice. Add ginger ale just before serving. Pour over ice. Garnish with orange rings and cherries.
Make crumbs of Ritz crackers. Place in dishpan or large bowl. Cut up dates into	crumbs	first,	then add all	other ingredients except milk and butter. Set aside. Melt butter in saucepan. Add condensed milk to crumb mixture. Mix well.	Add melted butter and mix well. (I use my hands at this point for mixing.) Work mixture adding enough evaporated milk to make good consistency. Shape into rolls the size of a stack pack of Ritz crackers and roll in graham cracker crumbs. Wrap in waxed paper. Store in refrigerator. Cut with sharp	knife when serving. Will keep up to one month in refrigerator if wrapped well. Yield: 6 to 7 rolls. Each roll serves 16 to 18 people.
In a large covered salad bowl, layer all ingredients in their listed order. Cover lightly. Refrigerate 24 hours. Will keep several days.
Prepare cake mix according to directions. Pour half of the batter into a greased and floured 9 x 13-inch pan and bake for 15 minutes.
Cut tops from green peppers. Discard seeds and membranes. Chop enough of the tops to make 1/4 cup and set aside. Cook the whole green peppers, uncovered, in boiling water for 5 minutes. Invert to drain well.
Beat together and bring to a boil. Add 1 cup (or more if desired) of long grain cooked rice and 2 tablespoons butter. Heat about 5 minutes. Do not boil. If thicker soup is desired, cut down on milk.
Heat oven to 375°. Grease 8-inch square baking pan. In medium bowl, combine baking mix and cocoa. Stir in 1 cup condensed milk, 1/4 cup syrup and vanilla until blended. Spoon evenly in prepared pan.
In large bowl, combine sweetened condensed milk and water. Add pudding mix and beat well. Chill 5 minutes. Fold in Cool Whip. Spoon 1 cup pudding mixture into glass serving bowl. Top with 1/3 each of the wafers, bananas and pudding. Repeat layering 2 to 3 times, ending with pudding. Cover and chill. Garnish as desired. Refrigerate leftovers. Makes 10 to 14 servings.
Boil together the first 4 ingredients for 5 minutes. Add the soda and vanilla. Put in large pan. Pour liquid over popcorn. Bake it for 1 hour at 250°; stir every 15 minutes.
Scrub and cut up potatoes (amount needed for your family). Put a small amount of water in a casserole dish. Pour melted butter over potatoes in casserole dish. Use 1/4 cup butter for 4 to 6 people. Add salt and pepper and parsley, if desired. Bake about 1 hour. Stir to coat potatoes. This recipe can also be microwaved.
Heat chili until hot. Remove from heat. Add all ingredients and mix well. Put in a bowl and cover with Cheddar cheese. Eat up!
Preheat oven to 375°. If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan and season with salt, garlic powder, and pepper. Add more or less seasonings to taste. Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15-20 minutes. Slice thinly and serve with gravy, mashed potatoes, salad and veggie of your choice.
Saute in small amount of oil the celery and onion. Remove from heat and add hamburger. Brown and add salt. Add cream of chicken soup, mushroom soup, water, soy sauce and rice. Mix together. Bake for 45 minutes at 350°, stirring occasionally. Sprinkle with Chinese noodles or potato chips. Bake another 15 minutes.
Heat chili stir constantly to a boil. Pour into a serving dishes. Feeds two hungry Texans or only one if really hungry. Add a generous amount of catsup or Ketchapeno and some of your favorite grated cheese.
Drain salmon; remove bones and flake. Make bread into fine crumbs in food processor. Combine all ingredients except oil. (Add a little milk if mixture seems too dry.) Form 10 to 11 patties. Pan-fry in lightly oiled skillet about 5 minutes or until lightly browned; turn halfway through cooking time. Drain on absorbent paper towels.
Skin chicken breasts, season to taste with salt and pepper. Add water, cover and cook until almost done. Soften cream cheese in a separate dish. Add sour cream and soups. Mix together well. Add broth from cooked chicken. Wrap chicken with thin smoked beef slices. Pour cream mixture over chicken and beef and cook until done. Serve over rice or creamed potatoes.
Mix oil, sugar and eggs with wooden spoon in large bowl. Add pumpkin mix; stir well. Add remaining ingredients. Mix all ingredients. Line muffin cups. Pour mixture into cups, filling 2/3 full. Bake for 20 minutes at 400° or until firm. Makes 12 to 18 muffins.
Shake sauce ingredients together in jar. Pour over fried hamburger (still in skillet.) Rinse jar out with 1/2 cup water and pour this over hamburger. Simmer 1/2 hour.
Bake pork chops for 30 minutes in 350° oven. (Mix rice, chicken soup and margarine in bowl; set aside.) After chops bake for 30 minutes, take out of oven and spread rice mixture over chops. Bake for 30 minutes more.
Melt butter over low heat. Stir in sugar. Constantly stir for 5 minutes. Add walnuts and cook 5 minutes more, stirring constantly. Turn to high heat and cook, stirring constantly, about 2 minutes or until it turns medium brown. Spread on ungreased cookie sheet. Pour chocolate chips over and spread when melted. Refrigerate until cool. Break into pieces.
Mix all ingredients together. Roll out on lightly floured area about 1/2-inch thick. Cut with biscuit cutter. Bake at 400° until lightly brown.
Mix all ingredients together; no need to brown the meat. Cook in Dutch oven for 5 hours at 300° or in crock-pot all day. Resist the urge to lift the cover for a peek.
Combine yeast and egg; set aside. Combine the last 4 ingredients in a bowl and stir until blended. Cool until lukewarm, then add enough flour, about 1 1/2 cups, and beat until smooth. Add enough flour and knead on floured bread board until not sticky. Place in greased bowl in warm place until dough rises to double. Shape in rolls as desired and bake in 400° oven until when touched with finger, the rolls spring back into shape. Makes a dozen cloverleaf rolls.
Drain juice from clams and pour over vegetables in a saucepan. Add enough water to barely cover and simmer, covered, over medium heat until barely tender. In meantime, melt butter, add flour and blend. Cook, stirring constantly. Add cream and stir with wire whip until smooth and thick (important). Add undrained vegetables and clams; heat through. Season with salt, pepper and sugar to taste.
Drain juice from fruits adding enough water to make 2 cups. Heat this to dissolve jello. Mash cheese into warm jello (do not whip). Cut up cherries and arrange with fruit in large flat casserole or cake pan. Pour jello mixture over fruit and pour Coke over this, mixing slightly. Arrange pecan halves on top.
Combine brown sugar, applesauce, molasses and egg whites until well blended. Combine flour, baking soda and spices in separate bowl; stir into molasses mixture. Drop by teaspoonfuls 2 inches apart onto baking sheets that have been lightly coated with nonstick cooking spray. Sprinkle with sugar. Bake at 375° for 8-10 minutes. Yields about 3 dozen cookies.
Chop broccoli flowerets and part of stalk. Saute in skillet with some oil and some soy sauce for flavoring. Add sliced sausage and onion. Saute until tender, not mushy.
Combine rice, milk and salt. Cook and stir until mixture boils. Simmer 20 minutes. Add sugar. Stir. Pour into greased baking dish and set aside. To beaten eggs add 2 cups of milk and evaporated milk, raisins and stir. Stir into rice mixture. Mix until well blended. Sprinkle nutmeg on top. Put into a 300° preheated oven. Place over a pan of hot water. Bake 50 minutes.
Sift flour, baking soda, salt and all spices together. Work in sugar gradually until mixture is creamy. Add beaten eggs all at once and beat hard. Stir in jam. Mix flour mixture alternately with milk and stir only until flour disappears. Don't beat. Pour into 9-inch cake pans. Bake at 375° for 30 to 35 minutes.
Heat oven to 350°. Cut thin slice from stem end of each pepper. Remove all seeds and membranes. Wash pepper thoroughly, inside and out. Heat 1 cup water and 1/2 teaspoon salt to boiling. Add peppers; cook 5 minutes and drain. Mix remaining ingredients. Lightly stuff each pepper with 1/3 of the meat mixture. Stand peppers upright in ungreased baking dish, 8 x 8 x 2-inches. Cover and bake 45 minutes. Uncover and bake 15 minutes longer. Yields 4.
In saucepan, saute celery and shallots in 1 stick of butter until soft. Add cream cheese and seasonings and blend. Remove from heat and add crabmeat, mixing lightly. Pour into greased casserole. Bake at 350° for 20 minutes. Serves 6.
Cream shortening and sugars until smooth. Add eggs and beat until smooth. Sift flour, soda, baking powder and salt together and add to creamed mixture. Then add corn flakes, oatmeal, pecans and coconut. Drop by teaspoon on ungreased cookie sheet and bake at 350° until light brown (optional). Place cherry half or 2 to 3 chocolate chips in center of each cookie before baking.
In blender container, combine oil, lemon juice, egg, garlic clove, salt, pepper and sugar. Cover and blend until smooth. Stir in anchovy fillet. In large salad bowl, combine romaine, tuna, Parmesan and dressing. Toss to coat greens. Add croutons and toss again lightly.
Brown ground beef, onion, celery and green pepper. Add water and let simmer 1 hour. Add chow mein, beef broth, Chinese vegetables and mushrooms; simmer 2 hours approximately. Season with soy sauce and thicken with cornstarch. Serve with rice.
Add 3 cups water to Jell-O and tapioca. Let boil for 1 minute, stirring constantly. Cool. Add drained pineapple and oranges. Add Cool Whip and refrigerate until set.
Beat together 1 large package cream cheese and 1 cup sugar. Prepare two envelopes Dream Whip. Fold Dream Whip into mixture. Pour into crushed graham cracker crust or pie shell. Top with blueberry or cherry pie filling and more Dream Whip.
Combine all ingredients in a medium mixing bowl; mix well. Serve dip with raw vegetables.
Mix all ingredients together. Bake in oven at 325° for 1 1/2 hours.
Mix soups, chilies and enchilada sauce; do not cook. Crumble tortilla chips and place in bottom of baking dish. Pour on meat mixture, then pour on soup mixture. Top with grated Cheddar cheese. Bake for 25 minutes at 325° to 350°. Cheese will melt and start to bubble when done.
Preheat oven to 450°.	Butter a baking dish or line it with parchment paper and set aside.
Cream butter and sugar for 20 minutes. Add eggs, one at a time. Gradually add the flour and beat well. Then add lemon extract and 7-Up. Pour into well-oiled Bundt pan and bake at 325° for 1 1/4 hours. Cool 8 to 10 minutes and then dust with powdered sugar or glaze.
Boil potatoes. Drain. Saute onion and garlic in margarine. Add milk and boiled potatoes. Salt and pepper to taste.
Mix together all ingredients except apples with an electric mixer, then stir in apples and turn into an ungreased 13 x 9-inch pan. Bake 1 hour at 350°.
Combine dry milk powder, coffee, sugar and cinnamon. Store in airtight container. Yields 1 cup of mix.
Cream together butter, sugar and vanilla. Add pecans and flour. Shape into small balls and place on ungreased cookie sheet. Bake at 325° for 30 to 35 minutes. While hot, roll in confectioners sugar and when cool roll again.
Preheat oven to 350°. Remove the outer layer of skin from heads of garlic. Cut 1/2-inch off from each head straight across top and put in shallow baking pan. Drizzle 2 teaspoons olive oil over each head and let it run between the cloves. Cover with foil and bake 30 to 45 minutes until garlic is tender. To serve, peel off cloves and squeeze the roasted garlic onto toasted bread or veggies.
Prepare cake as directed on box. Pour batter into oblong pan and bake as directed on package. Remove from oven, and with toothpick or fork, stick holes through the surface of the cake.
Preheat oven to 375°. Place length of foil on flat surface. In a large bowl, beat oils, brown sugar, milk and vanilla on medium speed of electric mixer until well blended. Add egg; beat well. Stir together flour, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. Stir in wheat germ, nuts and chocolate chips. Drop by rounded tablespoonfuls 3-inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Cool 2 minutes; remove from cookie sheets to foil.
Line an 8 x 4 x 2-inch loaf pan with foil, extending foil over edges of pan.	Butter foil; set aside. Butter sides of a heavy 2-quart saucepan.
Cook broccoli	according to package directions; drain well. Cook rice.	Combine cream cheese and remaining ingredients. Mix well and bake at 350° for 30 minutes.
Remove crust from bread; cut into 1-inch cubes. Place bread cubes in a greased 13 x 9 x 2-inch baking dish. Top with cream cheese cubes. Combine eggs, milk and syrup in a large bowl, stirring with a wire whisk until blended. Pour over mixture in baking dish. Bake, uncovered, at 350° for 45 to 50 minutes, or until set and golden. Serve immediately.
Preheat oven to 350°. Line jelly roll pan with whole graham crackers. Boil butter, margarine and sugar for 2 minutes. Pour over graham crackers. Sprinkle with nuts. Bake for 12 to 15 minutes. Cool, then break into pieces.
Cream together the butter, sugar and eggs. Add together the flour, baking soda, salt and sour cream and mix. Bake in greased Bundt pan 60 to 90 minutes at 350°.
Put milk, sugar, syrup and salt in 3-quart saucepan. Over medium to high heat, bring to a boil. Once ingredients begin to boil, be sure to stir as much as possible. After about 15 to 20 minutes, begin checking a small amount of mixture in cup of cold water. When mixture forms a soft ball in cold water, remove pan from heat. Add remaining ingredients; mix until mixture is smooth. Put into greased pan or dish. Put in refrigerator until hard. Cut and serve.
Cut eggplant in half lengthwise. Scoop out pulp. Place cut side up in baking dish. Chop eggplant. In pan, saut chopped eggplant, onion and garlic in oil for 5 minutes until eggplant is soft. Remove from heat. Stir in remaining ingredients, except cheese. Spoon meat and rice mix into eggplant shells. Cover with foil. Pierce foil in several places to allow steam to escape. Bake at 350° for 50 minutes until fork-tender. Remove foil. Sprinkle with cheese. Bake uncovered about 4 minutes longer or until cheese is melted. Cut each in half to serve.
In a large skillet, saute carrots, celery, onions and mushrooms in butter until tender. Set aside. Add sausage, sauerkraut and apples to skillet mixture and mix well. Combine sour cream, parsley, salt and pepper with rest. Pour into a deep baking dish. Cover with 8 cups mashed potatoes. Bake at 350° for 40 minutes or until the potatoes are browned.
Place cake layers, top sides up, in 2 clean 8 or 9-inch layer pans. Prick each cake with large, 2-pronged fork at 1/2-inch intervals. Dissolve Jell-O and pour over cake layers. Chill for at least 4 hours. Dip in warm water for about 10 seconds to unmold layers. Turn onto serving plate one layer at a time. Frost. Repeat with second layer. Place on top of first layer and frost. Refrigerate.
Boil fryer or hen. Add salt and pepper in water. Save broth. Debone. Saute seasonings in butter. Add mushroom soup and cheese. Stir until melted. Add chicken and about 1 cup broth. Boil noodles in chicken broth until tender. Drain and layer noodles and mixture. Bake at 350° for 30 to 35 minutes.
Mix oil, sugar, eggs and vanilla. Beat well. Stir in sifted dry ingredients, then add carrots and nuts; mix by hand. Pour into Bundt pan or tube pan. Bake at 350° for 45 to 50 minutes.
Soak crumbs in 3/4 cup milk for 10 minutes. Fry onion in 2 tablespoons fat until brown; add meat, salt, onion and egg to bread mixture. Form into balls and fry in remaining 2 tablespoons of fat until brown. Sprinkle 2 tablespoons flour over all, add 1/2 cup milk and cover and cook 10 minutes.
Sprinkle sliced peaches with lemon juice and sugar. Let stand one hour. Drain. Measure one cup of syrup. Add to cornstarch; blend. Stir over low heat until thick. Remove from heat. Add oleo, salt and extract. Cool. Place peaches in shell.
Mix last three ingredients. Pour over bread. Bake at 350° for 30 minutes. Serve warm or cold.
Drain vegetables and mix together. Combine sugar, vinegar, peanut oil, salt and black pepper; bring this mixture to boil. Pour over vegetables and put in refrigerator for 24 hours.
Combine beaten egg yolks, sugar, lemon juice, lemon peel and salt; cook in a double boiler, stirring constantly until mixture coats a spoon. Cool; fold in stiffly beaten egg whites. Fold in whipped cream. Pour filling into crust. Place in freezer and freeze firm. Serve frozen.
Mix ingredients well and pour into unbaked 9-inch pastry pie shell. Bake in 350° oven for 45 to 50 minutes.
Brown pork chops thoroughly on both sides and place in 9 x 13-inch pan. Mix soup, ketchup and Worcestershire sauce. Place one slice of onion on each pork chop, then spoon soup mixture over onion. Bake, covered, 1 hour at 350°.
Sift flour, baking powder and salt together; set aside. Beat margarine, sugar and eggs until fluffy. Beat in juice and peel. Stir in flour mixture until smooth. Refrigerate covered 1 to 2 hours. Drop by rounded teaspoonfuls on lightly greased sheets 2 inches apart. Bake at 350° for 10 to 12 minutes.
Place bacon between layers of paper towels and microwave 3 1/2 to 4 minutes (it will not be crispy). Split hot dogs lengthwise, not cutting through. Mix together ham, cheese, olives and mustard. Spread on inside of hot dog and press together. Wrap slice of bacon around each hot dog and place in bowl. Wrap sandwich loosely in a paper towel. Do 3 sandwiches in microwave at a time for 1 1/2 to 2 minutes.
Mix shortening and flavorings until fluffy. Stir in powdered sugar, one cup at a time (this will be very stiff). Mix in milk or water. Beat until fluffy. Frosting may be tinted to any color. This is a very good frosting for decorating cakes or cookies. Store in refrigerator up to two weeks. Frosting may be doubled if you use a heavy duty mixer.
Saute green onions, onion and celery until tender, set aside. Boil chicken and sausage until chicken is tender done. Remove chicken and sausage and cook rice in the broth where they were cooked. After the rice has been cooked stir in chicken, sausage, sauteed vegetables, parsley and Kitchen Bouquet until it is a light caramel color.
Pop corn in oil. Melt margarine and marshmallows. Stir in peanuts, popcorn and M&M's. Pour mixture into greased Bundt pan. Press down well. Cool before slicing. Delicious and colorful. Great for parties. At Christmas use red and green M&M's. At Easter, use pastel M&M's.
Chop beef finely. Save one package for topping. In large bowl, mix together well. Roll into ball. Cover ball with remaining package of chopped beef. Serve with Ritz crackers.
Soak gelatin in 1/4 cup water for several minutes. Pour 1 cup boiling water over gelatin and whiz until dissolved. Add remaining ingredients and liquify until smooth as cream. Pour into a bowl and cover and refrigerate.
Mix the first 3 ingredients together and add pineapple and eggs; mix. Place in pan and sprinkle over top brown sugar and nuts. Bake 30 minutes at 350°.
Blend cheese and milk. Add beef and onion; mix well. Stir in sour cream; fill an 8-inch pie plate. Sprinkle with nuts. Bake at 350° for 15 minutes.
Mix together the soup, milk, tuna and 3/4 cup grated cheese. Add potatoes and put in a 9 x 13-inch greased pan. Sprinkle remaining cheese on top. Bake at 375° for 1 hour.
Chop or grind peppers and onions. Cover with boiling water and let stand 5 minutes. Drain and cover again with boiling water. Let stand for 10 minutes. Drain once more. Add all other ingredients. Mix well and seal in hot, sterilized jars. Heat in a slow oven for 45 minutes.
Combine cornstarch, sugar, water and blueberries. Cook while stirring over medium heat until sauce bubbles and thickens. Cool.
Saute onions and celery in butter for approximately 2 minutes. Mix all ingredients except eggs. At this point, check for proper seasoning and adjust as needed. Add eggs, mixing well. Bake in oiled, heavy iron skillet for 30 to 45 minutes in 375° oven. Serves 12. A tried, tested and much loved recipe.