HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat all ingredients together until well blended. Then take 1 cup chopped walnuts and mix with 2 teaspoons flour. Fold into cake mixture. Pour into greased and floured tube pan. Bake at 325° for 1 hour.
Melt Crisco and cool. Dissolve yeast (both packages) in warm water; add to buttermilk. Add these to flour with sugar added. Put in large bowl and mix. Cover with greased wax paper; refrigerate until needed. Roll out desired amount and cut. Let stand at room temperature 5 or 10 minutes. Bake at 425° until golden.
Combine soy sauce, sugar, oil, ginger and garlic in bowl. Let meat or shrimp stand in mixture for several hours. Line a shallow baking pan with foil and arrange meat in pan. Broil 4 to 5 minutes brushing once or twice with oil. Turn; brush with oil and sprinkle with sesame seed. Broil 3 to 5 minutes longer or until done. Serve on a bed of lettuce.
Cream butter with sugar substitute; add eggs, bananas and flavorings. Sift flour with dry ingredients. Plump raisins and add other ingredients to flour mixture. Add flour mixture to egg mixture. (If batter does not seem to be thick enough, add more rolled oats, a little at a time.) Drop by spoonfuls on nonstick or lightly greased cookie sheet. Bake at 400° for 10 minutes. Makes about 60 cookies, depending on size.
Place oil and uncooked macaroni in a pot of boiling water. Cook until macaroni is tender. Drain and let cool. In a large bowl mix macaroni, tuna fish and eggs. Add mayonnaise, mustard, pickle relish, seasoning and celery to taste. Refrigerate until ready to serve. Great when served on a bed of lettuce.
Scald milk. Add sugar, butter and salt; stir to melt butter. Cool. Dissolve yeast in water (warm 110° to 115°). Add yeast mixture and eggs to milk mixture; mix well. Add all-purpose flour. Stir in enough whole wheat flour to make very soft dough. Do not knead. Place in greased bowl; turn dough in bowl to lightly grease top. Cover; let rise until double in bulk, about 1 hour. Punch down. Turn onto lightly floured pastry cloth; knead until smooth and elastic. Divide dough into 32 pieces. Shape into balls. Place in 2 greased 9 x 1 1/2-inch cake pans. Cover; let rise until double in bulk, about 40 minutes. Bake in 375° gas oven 20 to 25 minutes. Remove from pans; cool on racks. Yield: 2 1/2 dozen.
Brown ground beef and cook with onion and pepper until vegetables look clear. Combine with rest of ingredients in large pan or crock-pot. Simmer for at least 4 hours. Season to taste.
Melt peanut butter chips, marshmallows, margarine and Eagle Brand milk. Butter 9 x 13-inch pan. Put 1/2 peanuts in the bottom. Add melted mixture, then rest of peanuts on top. Refrigerate.
Mix stuffing, 1/2 cup boiling water and 1 tablespoon margarine. Spoon stuffing across center of a 3-quart shallow baking dish. Place chicken on each side of stuffing; sprinkle chicken with paprika. Mix soup, milk and parsley. Pour over chicken. Bake, covered, at 400° for 15 minutes. Bake, uncovered, 15 minutes or until chicken is no longer pink. Serves 6.
Place popcorn in large bowl. Cover popcorn with melted margarine and toss. Sprinkle with taco seasoning and toss. Add chips.
Brown sausage and ground meat. Drain. Mix other ingredients. Place over low heat until cheese is melted. Spread on rye bread. Freeze on cookie sheet. When ready to serve, bake at 350° for 10 minutes or in microwave oven, about 2 1/2 minutes.
Preheat oven to 350°. Mix all ingredients (except pecans) well. Pour into unbaked tart shells. Place one pecan on each pie. Bake at 350° for approximately 40 minutes. Let cool and enjoy! Serves 8.
In medium saucepan, melt butter or margarine. Remove from heat. Add stuffing mix, egg, mushrooms, beef broth, onion, almonds, parsley and lemon juice. Mix well and set aside. Combine ground beef and salt. Divide meat in half. On sheets of waxed paper, pat each half to an 8-inch circle. Spoon stuffing over one circle of meat to within 1-inch of edge. Top with second circle or meat. Peel off top sheet of paper and seal edges. Invert meat patty onto a well-greased grill basket. Peel off remaining paper. Grill over medium coals, about 10 to 12 minutes on each side or until done. Cut into wedges. Serve with warmed catsup, if desired. Makes 6 servings.
Place rice in large bowl. Add sugar, eggs, milk, vanilla, raisins and cinnamon. Stir thoroughly. Pour mixture into greased baking dish. Bake for 25 minutes at 350°. Makes 6 servings.
Wash and prepare all vegetables. Wash and sterilize 10 pint jars. Combine all ingredients and fill jars. Cook in pressure canner on 11 pounds pressure for 10 minutes.
Mix the cranberries, marshmallows and sugar together and let stand 12 hours in refrigerator. Then add apples, walnuts, pineapple and salt. Mix Dream Whip as directed on package. Add to mixture. Keep refrigerated. Makes a large salad.
Beat egg. Add shortening and water. Pour into sifted flour and salt, mixing with a knife. Turn onto a floured board. Knead until smooth. Let stand 1/2 hour. Roll until very thin. Spread the pineapple over the top. Sprinkle with cinnamon and sugar, then dot with butter. Roll up and pinch edges together. Place on ungreased cookie sheet and twist to form a ring. Brush with additional slightly beaten egg. Sprinkle with more cinnamon and sugar. Bake at 375° for 35 minutes. Serve with Vanilla Sauce.
Brown ground beef and onion together. Add tomato sauce and simmer. Add cottage cheese; set aside. Boil noodles in boiling water; drain. Layer in baking dish: sauce, lasagne noodles and Mozzarella cheese. Continue until all is used up. Bake about 25 minutes or until heated thoroughly at 375°, uncovered.
Prepare first four ingredients, melting red hots in liquid. Pour one-half in bowl. Reserve other half. Mix last four ingredients and place on jelled mixture. Pour on the reserved jello. The second mixture is sandwiched between the jello mixture.
In large saucepan cook Karo and sugar on low heat. Bring to a boil and remove from heat. Add peanut butter. Stir until melted. Add Rice Krispies. Stir well until all Krispies are coated. Walnuts can also be added at this time. In a double boiler melt both packages of morsels together. In a 9 x 13-inch greased pan put Krispies in. Flatten until even all around pan. Spread melted morsels over top. Refrigerate until hardened. Cut and enjoy. When finished, Scotcharoos can be left at room temperature.
Mix yeast and water. Set aside. Mix flour, soda, sugar and cut in Crisco. Add yeast to buttermilk and mix until dough is elastic. Then put desired amount on floured board and knead lightly.
Preheat oven to 350°. In a 1 1/2-quart bowl, thoroughly mix all ingredients. Drop by teaspoonfuls on greased cookie sheet. Bake about 15 minutes, or until cookies are slightly puffed but still soft. Makes approximately 4 dozen.
Place first 4 ingredients in bowl. Blend other ingredients until creamy. Mix all ingredients together. Place 1/3 cup measurements on cookie sheet sprayed with Pam. Press with fork to burger shape. Bake at 400° for 40 minutes, turning once. Makes 1 dozen.
Heat soup and	gelatin until hot. Add all ingredients and mold. Make several hours before you use.
Mix (dry) pudding and Cool Whip. Add pineapple and mini marshmallows to mixture. Top with cherries and pecans.
Cream the butter or margarine and brown sugar; beat until fluffy. Lightly spoon flour into cup and level off; add soda, baking powder, salt, spices, pumpkin, egg and vanilla and cream mixture. Drop by spoon onto ungreased pan. Bake at 350° for 10 to 12 minutes.
Put first 3 ingredients in top of double boiler. Place over boiling water; beat with beater for 7 minutes or until thick. Take from fire, add flavoring. Beat until thick and nearly cold; add baking powder. Continue to beat until thick enough to spread on cake without running. Sufficient for a loaf or 2-layer cake.
Place broccoli in a saucepan with about 3 cups of water and bring it to a boil. Boil broccoli for 10 minutes and set aside. In a large saucepan, melt margarine; saute onion until tender. Add garlic salt, pepper and cream of celery soup; cook until smooth. Gradually on low heat, add milk until a smooth texture is reached. Drain broccoli well and add to soup. Add Velveeta cheese to taste, if desired. Simmer on low for about 20 minutes. Adjust seasonings to taste.
Cook noodles and drain. Cook meat and onion in butter until tender. Add tomato soup, cheese, sugar, salt and pepper. Simmer 15 minutes. Place noodles in greased baking dish. Pour meat sauce over and mix. Top with potato chips. Bake at 350° for 15 minutes. Serve at once.
Cook rice and broccoli according to package directions. Saute onions and celery in butter. Add soups and cheese until cheese melts. Mix altogether and bake 30 minutes at 350°.
Mix all ingredients together, except soda, baking powder and flour. When well mixed, add flour, soda and baking powder. Pour into greased and floured cookie sheet.
Mix the day before. Serve with radishes, celery, cauliflower, cucumber, carrots, etc.
Cut bread diagonally into 1-inch slices. Blend butter, parsley, dill, oregano and garlic. Put bread slices together and spread butter mixture on each slice. Shape tinfoil around reconstructed loaf, boat fashion, twisting ends and leaving top open. Sprinkle top with Parmesan cheese and parsley flakes. Heat in 400° oven for 10 minutes or until very warm.
Wash grapes and dry them. Mix cream cheese and sugar together. Add vanilla and sour cream. Put on grapes and chill.
Bring pineapple to boil and add jello. Stir until dissolved. Chill until partly congealed. Add buttermilk and beat until smooth. Fold in cool whip. Chill until firm. Salad is very light if mixer is used for beating.
Rinse chicken; pat dry. In nonmetal container, combine sour cream, lemon juice, salt, pepper, paprika and garlic. Add chicken to sour cream mixture; coat each piece well. Cover; refrigerate overnight or up to 24 hours.
Cook the 3 bacon strips until crisp. Add onions, tomato and jalapeno. Add salt to taste. Simmer for about 15 minutes on low. Once all ingredients are tender, cook the 3 eggs, either scrambled or sunny side up (fried). Serve onion and tomato mixture over eggs.
In large bowl, combine 1 cup of buttermilk with 1 teaspoon baking powder. Rinse chicken and generously salt and pepper both sides. Place chicken in buttermilk bowl and pour remaining buttermilk over chicken. Refrigerate at least 1 hour. Put flour, 1 tablespoon salt, paprika and 1/2 teaspoon pepper in doubled plastic bags or paper sacks. In large skillet, heat 1/2-inch of vegetable oil to approximately 350° (medium-high). Place chicken pieces, one at a time, in flour mixture and shake bag until thoroughly coated. Fry, turning often with tongs, 20 to 30 minutes or until golden brown. Drain on paper towels before serving.
Bring berries or cherries and 1 cup of sugar to a slow boil. Sift dry ingredients; add a small lump of butter and enough milk to make a sticky dough. Drop by spoon in cherry or berry and sugar mixture. Cover and cook slowly, about 15 minutes.
Layer potato slices in a greased 13 x 9 x 2-inch baking dish. Melt butter in a small saucepan. Stir in grated onion, salt and pepper. Brush potato slices with butter mixture. Bake in a 425° oven for 45 minutes or until potatoes are tender. Sprinkle with parsley, thyme and shredded cheese. Bake 15 minutes longer or until cheese is melted. Yield: 4 to 6 servings.
Sprinkle dressing over the cauliflower and mix with mayonnaise and cheese. Chill and enjoy.
Mix all together. Place in freezer in large covered bowl. Remove from freezer occasionally and stir well until frozen. Takes about 2 hours before serving.
Heat oven to 350°. Prepare cake mix as package directs. Pour into greased and floured Bundt pan. In small mixer bowl, beat cheese, butter and cornstarch until fluffy. Gradually beat in milk, egg and vanilla. Pour evenly over cake batter. Bake 50 to 55 minutes. Cool 10 minutes. Remove from pan. Cool thoroughly. Glaze and serve.
Beat eggs and add sugar, vanilla and flour and mix well. Roll dough between 2 sheets of floured waxed paper to 1/4-inch thickness. Cut desired shapes and place on cookie sheet, lightly greased. Let stand overnight 10 to 12 hours. Bake at 325° for 20 minutes.
Drain and flake salmon, remove skin and bones. Combine salmon with remaining ingredients (except nuts and parsley). Mix thoroughly. Chill several hours. Shape into ball or log. Combine nuts and parsley and cover salmon shape. Chill well. Serve with crackers or small rye rounds.
Add all ingredients, except chopped walnuts and parsley; mix well. Shape into 2 balls (or 3 small balls). Roll in mixture of chopped walnuts and parsley. Serve with crackers.
Fry bacon until crisp. Remove bacon from skillet and crumble. Set aside. Drain off all but 1 tablespoon of drippings. Add onion and brown lightly. Stir in cornstarch, salt and dry mustard.
Mix cream cheese with the tomato soup with hand mixer on low speed. Add onion and Worcestershire sauce. Fold in shrimp. Recommend to serve with Ritz crackers.
Add the onion and celery to the steak or pork. Fry with meat until browned a little. Add salt and pepper to taste. Fill frying pan 3/4 full of water. Cook all together for 1/2 hour; thicken like gravy. Add the bean sprouts and chop suey vegetables; heat through. Serve over rice and chow mein noodles.
Grease (very well) and flour an angel cake pan. Cream butter and Crisco. Cream shortening with sugar, 1/2 cup at a time. Beat in 2 tablespoons flavoring. Beat in 5 eggs, one at a time. Beat in 1/4 teaspoon salt. Mix in flour and milk alternately (flour last). Stir in walnuts and cherries. Pour into pan. Place in cold oven. Set at 300° and bake exactly 2 1/4 hours.
Melt chocolate chips on low heat. Put Chex in a bowl. Pour chocolate over the Chex. Then mix very softly so Chex won't break. Next, pour powdered sugar over them.
Using a pastry blender, cut cream cheese and margarine into flour until crumbly. Press together to form a dough. Shape into 24 one-inch balls. Press balls into bottom and up sides of 3/4-inch muffin or torte pans to form shells.
Cream butter; add sugar and cream well. Add melted chocolate. Add egg and vanilla to milk. Sift flour once, measure; add baking powder and sift again. Add nuts to flour mixture. Combine two mixtures and pour into a shallow greased baking pan. Bake at 375° for 30 minutes. Cut into squares.
Combine first 5 ingredients. Bring to boil; stir only until sugar is dissolved. Boil to soft ball; remove and let stand (don't stir). Add vanilla and beat until it loses its gloss (approximately 8 minutes). Pour into a greased pan to cool.
Brown ground beef well and drain off excess grease. Put ground beef and remaining ingredients in crock-pot. Stir well. Cover and cook on high for 1 hour, stirring until cheese is fully melted. Serve immediately or turn to low for serving up to 6 hours later. Serve with tortilla or corn chips. This recipe may be doubled for 3 1/2, 4 or 5 quart models.
Heat oil in a 12-inch skillet over low heat. Mix in onions and celery; sprinkle with salt and sugar. Add chicken stock; cover and simmer gently for about 10 minutes. Drain bean sprouts. Mix cornstarch and soy sauce until smooth with 1/4 cup of the bean liquid. Add to skillet; cook and stir until thickened. Add drained bean sprouts and chicken; mix and reheat. Serve with chow mein noodles. Can also be made with any meat preferred. It is good without bean sprouts, also, and is good on cooked rice, if preferred. Serves 4 to 6.
Mix corn flakes, garlic powder, black pepper and red pepper. Set aside. Dip chicken into broth. Coat with corn flake mixture. Place chicken on baking sheet. Bake at 400 degrees for 20 minutes or until chicken is no longer pink. Yield: 4 servings.
Cut the potatoes into fries. In a large bowl, beat the egg whites with a fork until foamy. Stir in the chili powder and pepper. Add the potatoes and coat them well. Spray cookie sheet with Pam and spread in a row. Bake at 450° for 30 to 35 minutes, until crisp and brown.
Make pudding from mix with milk; fold in Cool Whip. Line dish with wafers, pudding and bananas. Repeat, ending with pudding. Chill.
Combine margarine, sugar and canned milk. Boil hard for two minutes, stirring constantly. Remove from heat. Stir in oats, cocoa, nuts (or coconut) and vanilla; mix well. Drop on waxed paper. Work fast.
Mold flour, 1/2 pound butter and cream cheese into dough. Shape into small muffin tins.
Combine all ingredients and pour into a 9 x 9-inch baking pan. Bake at 350° for 30 minutes.
Sprinkle Jell-O over pineapple and juice. Heat until dissolved. Cool. Combine Cool Whip and milk. Mix thoroughly and add to Jell-O-pineapple mixture. Add nuts, if desired.
In small saucepan, blend soup and milk. Add chicken and pimento. Stir. Add peas. Heat gently, stirring now and then. Serve over biscuits. Makes 4 servings. Very good.
Heat oven to 350°. Brown meat with green pepper and onion; drain. Stir in seasoning mix, water and dressing; cook 5 minutes over medium heat. Arrange tortillas, overlapping on bottom and sides of 9-inch pie plate. Top with meat mixture and salsa. Bake 30 minutes. Sprinkle with cheese; continue baking 5 minutes or until cheese is melted. Let stand 15 minutes. Top with lettuce, tomato and sour cream, if desired.
Grease bottom and sides of a 12 x 8-inch shallow pan. Pour rice evenly over bottom. Season pork chops with salt and pepper. Place on top of rice. Spread onion evenly over pork chops. Pour tomato sauce over all. Bake in 350° oven for 1 hour or until pork chops are brown.
Bring brown sugar, butter or oleo, Karo syrup and salt to a boil. Cook 5 minutes. Remove from heat and add baking soda. Pour over popped corn. Put in 1 or 2 baking pans in a 250° oven and bake for 1 hour. Stir every 15 minutes.
Saute onion and peppers. Mix all ingredients together and place in casserole dish. Bake at 350° until hot.
On a cookie sheet, roll out crescent rolls like a pizza crust. Bake at 375° until brown. Let cool. In a large bowl, mix the cream cheese, mayonnaise and Ranch dressing until smooth. Spread mixture over cooled crust. Sprinkle with chopped vegetables and cut into small squares to serve.
Heat oven to 375°. Prepare crust as directed on package using 9 inch glass pie dish. Layer ham and cheese in crust. Line pan with broccoli (be sure it is thoroughly dried on paper towels). Combine all remaining ingredients. Beat well. Pour over broccoli. Bake for 35-45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Serves 6.
Cream shortening. Add sugar. Beat well. Add egg and molasses, mix well. Add flour mixture, cream well. Chill 1 hour. Shape into 1-inch balls and roll dough in sugar. Place 2 inches apart on cookie sheet. Bake at 375° for 9 to 11 minutes.
Brown meat; drain. Stir in taco seasoning, water, corn, green pepper and tomato sauce. Pour into 2-quart casserole. Prepare muffin mix separately plus add 1/2 can fried onions. Spoon muffin mixture around outer edge of casserole. Bake, uncovered, at 400° for 20 minutes. Top corn bread with cheese and remaining onions. Bake 2 to 3 minutes longer.
Place pie filling in bottom of 9 x 13-inch pan. (Peach is good!) Pour dry cake mix over fruit. Melt 2 sticks butter; drizzle over dry cake mix. That's it! Bake 30 minutes at 350°. Great warm with Cool Whip.
Mix all ingredients and place in a shallow baking dish. Bake at 350° for 30 minutes or until brown and bubbly on top. Serve warm on crackers.
Melt over low heat sugar, honey, butter and peanut butter. Add in oats; stir. Bake in greased pan in preheated oven at 325° for 1/2 hour.
While roast beef is cooking, prepare one cup of flour and one cup of milk, 2 eggs and pinch of salt. Mix together to a smooth batter and let stand awhile. When meat is ready, take out of pan. Sauce drippings for pudding. Put drippings in 9 x 12-inch pan or muffin tins. Have oven set at 425° and when fat is smoking, stir pudding batter and pour into pan or muffin tins.
Cut cheese in small squares, place toothpicks in each piece. Put in cabbage, place parsley or lettuce leaves or broccoli. Place parsley or some type of greens on top to give appearance of pineapple.
Combine sugar, milk, syrup and butter in saucepan. Cook without stirring until mix reaches 240° on candy thermometer, or forms soft ball in cold water (about 25 minutes). This scorches easily so watch carefully. Remove from heat; beat with electric mixer until creamy, about 10 minutes. Stir in walnuts. Pour into a buttered 10 x 15-inch pan. Let stand until set. Cut into pieces; store in refrigerator.
Combine 1 cup water, sugar and cranberry in saucepan. Bring just to a boil. Remove from heat; cover and let cool for about 5 minutes. Combine 1 cup boiling water, cranberry mixture and lemon juice; chill until partially congealed. Fold in remaining ingredients. Chill until firm.
Layer bottom of a pan with crackers. Pour hot pudding mix a little at a time. Keep putting more crackers and pudding. It doesn't matter if crackers move. Just push into pudding. You can use as many crackers as you like and keep pouring pudding over them. Let cool in fridge and add Cool Whip and cherries (optional). Enjoy.
Bake brownies according to directions, adding nuts. Bake in a 9 x 13-inch pan. Pour 1/3 cup Kahlua on top while still warm (hot). Put in freezer for 1 hour. Spread icing on top.
Combine all ingredients. Mix well. Pour into a greased and floured loaf or tube pan. Bake in 350° oven for 60 to 70 minutes.
Mix dry ingredients. Add eggs and liquids. Add nuts and mix well. Store in the refrigerator in tightly covered container. Will keep up to 6 weeks. Bake as needed at 350° for 20 to 25 minutes. Yields 60 muffins.
Steam cauliflower until tender. Fry bacon until crisp, then crumble. Mix bacon grease into each carton sour cream. Using a very large, deep casserole dish or dividing in two layers in the following order: cauliflower, bacon, sour cream and cheeses. Continue to layer until everything is used. Bake at 350° until the cheese is melted throughout.
Combine all ingredients. Mix until well blended. Refrigerate. Makes 6 servings.
Dredge meat in flour and brown. Season with salt and pepper. Add onions. Mix and add remaining ingredients except mushrooms. Cover and cook slowly for 2 1/2 hours. Add mushrooms and liquid the last half hour.
Blend cheese and butter together until light and fluffy. Add hot pepper sauce and Worcestershire sauce; mix well. Stir in flour and mix to form dough. Shape around olives, using about 1 teaspoon of dough. Place on ungreased baking sheet. Bake in hot oven at 400° for 12 to 15 minutes or until golden brown. Serve hot. Makes about 30.
Cut hot dogs in half as well as bacon. Wrap bacon around hot dog and hold end in place with toothpick. Place in crock-pot.
Mix together brown sugar, white sugar, shortening and spices. Reserve 3/4 cup of this mixture for topping. Mix together flour, salt and soda. Add to sugar mixture. Add buttermilk and egg and beat until mixed. Pour into 9 x 13-inch pan. Sprinkle 3/4 cup reserved mixture on top and bake at 350° for 30 to 35 minutes.
Toss bananas with lemon juice. Layer fresh fruit, yogurt, bananas and walnuts into 4 dishes. Top with additional chopped walnuts and banana slices.
Cream cheese and sugar; set aside. Mix pretzels and melted margarine. Press in 9 x 13-inch pan and bake at 400° for 10 minutes. Spread cheese mixture over pretzels and Cool Whip over cheese. Chill. Dissolve jello in hot pineapple juice; add strawberries. Allow to set, then pour over top and refrigerate.
Preheat oven to 350°. Melt morsels and margarine. Stir in crumbs and nuts. Press half of mixture in the bottom of a 13 x 9-inch pan.
Gradually add salad dressing to softened cream cheese, blending well. Stir in fruit, sugar and red food coloring. Fold in marshmallows and whipped cream. Pour into 9 x 5-inch loaf pan. Freeze. Unmold onto platter. Yields 10 to 12 servings.
Heat apple juice; add cornstarch. Stir in margarine and cinnamon. Pour thickened apple juice over apples. Pour into pie shells. Cover with crust and bake.
Dip chicken breasts in melted butter or margarine. Roll in crumb mixture. Place on cookie sheet and bake at 350° for 45 minutes.