HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the butter. Gradually beat in 2 1/2 cups sugar. Add egg yolks, one at a time. Beat well after each. Combine flour and soda. Add flour mixture to creamed mixture alternating with sour cream, beginning and ending with flour mixture. Stir in vanilla and lemon extracts. Beat room temperature egg whites until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into batter. Pour batter in a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 30 minutes or until a pick inserted in cake comes out clean. Cool in pan for 10 to 15 minutes. Remove from pan and place on serving plate. While warm, prick cake at 1-inch intervals with wooden pick or ice pick. Pour Buttered Rum Glaze over cake.
Place 3 cups of ice into blender. Add all ingredients and blend until desired consistency. Add more ice to thicken.
Mix all ingredients well. Pour in well-greased 8 x 9 or 8 x 10-inch pan. Bake 20 minutes at 425°.
Mix Crisco, sugar and eggs together; mix well. Sift flour, salt, baking powder and cocoa together. Add to mixture. Add vanilla. Pour into tube pan and bake at 350° for about 1 hour or until well done.
Grease 9 x 13-inch pan. Preheat oven to 350°. Arrange apples in bottom of pan. In bowl, mix together with pastry blender, the white and brown sugar, cinnamon, flour and margarine until it resembles coarse crumbs. Sprinkle over apples until all of the apples are covered. Sprinkle top of crumbs with water. Bake 1 hour. Serve warm, topped with ice cream.
Melt butter in 1 cup boiling water. Add flour and salt all at once; stir in vigorously.	Cook and stir until mixture forms a ball that	doesn't separate. Remove from heat; cool slightly. Add eggs,	one at a time, beating after each until smooth (until not glossy). Drop by heaps in a tablespoon 3 inches apart on a greased cookie sheet. Bake at 400° until golden brown and puffy, about 30 minutes. Remove from oven, cool and split. Then add tuna fish. (Do not make a double batch.)
In a frying pan cook onion and green pepper in butter until tender. In a greased casserole dish combine all ingredients except paprika. Bake at 350° for 50 minutes until done. Serves 6.
Blend minced onion, mayonnaise, ripe olives and grated cheese. Spread on bread rounds. Sprinkle with bacon bits. Bake 15 minutes at 350°. Makes about 40 little pizzas.
Dissolve jello and sugar in boiling water. Cool. Beat milk until frothy. Pour milk into cottage cheese. Add milk and cheese to jello. Stir in pineapple and nuts. Chill before serving.
Melt fat and butter over low heat. While it is cooling, sift flour, cocoa, baking powder and salt. Beat eggs until light; stir in sugar. Add vanilla. Add flour mixture, fat and nuts. Bake in a greased square pan at 350° for 30 minutes.
Bean dip should be your first layer. Add avocados and sprinkle with lemon juice. Spread chopped onions to taste. Put picante sauce on by teaspoon to cover sour cream. Layer this with cheese.
Mix all together and bake at 350° for 40 minutes. Top with cheese and bake another 10 minutes. (Can add peppers, chilies and etc. to taste.)
Heat oven to 350°. In bowl beat egg whites until frothy. Gradually add 1/2 cup sugar, beating until egg whites are very stiff. Into another bowl, cream sugar, oil, egg yolks and 1/2 of milk and flavorings. Mix well. Add dry ingredients alternately with rest of milk. Beat mixture until smooth. Fold in egg whites with wooden spoon. Bake in a greased and floured tube pan. Bake 1 hour in a 350° oven.
Preheat oven to 350°. Grease foil-lined 9 x 13 inch baking pan. Microwave chocolate squares and butter in a bowl on high 2 minutes or until butter is melted. Stir until chocolate is completely melted.
In a large saucepan, combine potatoes, onions, garlic, oil and chicken broth; cook until tender. In another pan, brown chicken. When done, add to potatoes; stir and add chili powder, Tabasco, cumin, salt, 2 cans white beans, half and half and 3/4 cup cheese. Simmer; add a little water if needed. Serve with sour cream and grated cheese and other garnishes: chopped green onions, sliced jalapenos, green peppers.
Put rolls in Bundt pan and add all else on top. Preheat oven to 350° and bake 30 minutes. Let sit in pan 10 to 15 minutes before turning over on to serving plate. Best if you let rise overnight.
Put several cups of flour in a large, heavy pot and brown at 400° for about an hour, stirring every 15 minutes or so. You may do this on top of the stove, stirring constantly for 15 minutes. Store in a jar in the cabinet. Mix equal parts of flour and water or oil, stirring until smooth. Add to gumbos, soups, stews or gravies. Get the taste without the calories!
Blend all ingredients except mushrooms. Clean the mushrooms and remove stems. Fill mushroom caps with mixture. Sprinkle top with fine dry bread crumbs. Bake at 350° for 15 minutes in a shallow buttered dish until hot and bubbly.
Place all ingredients, except the last three, in a large kettle and simmer over low heat until potatoes are almost done. Stir in corn and continue simmering for 10 minutes, stirring frequently. Add milk to desired consistency. Turn heat off and let stand for 15 to 20 minutes. Remove bay leaf before serving.
Mix ingredients all together with hand mixer. Then put dip in refrigerator for 24 hours, covered. Cut out center of round bread (rye or pumpernickel). Bread shell should be about 1 1/2 inches thick. Place dip in center of bread. Cube bread cut from center for dipping.
Combine all ingredients in a large nonstick skillet, stirring to mix well. Cook over medium heat, stirring constantly, until sugar melts and turns a golden color, 8 to 10 minutes. Remove skillet from heat immediately and spread nuts in single layer on baking sheet and cool. Makes 2 cups. Store at room temperature; will keep about 2 weeks.
Melt together the cheese and milk until cheese melts. Brown ground beef; drain. Pour chili beans and Ro-Tel tomatoes over meat, then mix cheese mixture with the meat mixture. Heat until hot. Serve over nacho chips or corn chips.
The rice must be boiled before you start; boil 1 3/4 cups rice and have ready cooling. Then put in iron skillet 2 tablespoons bacon grease; fry chopped onions until edges begin to brown. Add tomato paste or canned tomatoes, chopped green pepper, sausage and ham. Fry, stirring well, for 15 to 20 minutes, then add boiled rice and cook slowly for almost 1 hour; stir occasionally.
Crush vanilla wafers to make fine crumbs. Add sugar, margarine and orange juice concentrate. Mix well. Shape dough into 1-inch balls. Roll balls in pecans or coconut if desired. Chill until firm. Yields 6 dozen.
Cream butter and sugar together in a medium bowl until light and fluffy. Stir in salt, almond extract, flour and nuts. Mix well. Chill dough for several hours. Shape dough into small balls; place on an ungreased cookie sheet. Bake in moderate oven (350°) for 12 to 15 minutes. Transfer to wire racks. While still warm, roll in confectioners sugar. When cookies have cooled completely, sprinkle with more confectioners sugar. Makes about 5 dozen.
Heat oven to 400°. Spray baking sheet with Pam. Skin and debone chicken, cut into strips. Combine flour and seasonings in a bowl. Dip chicken in milk, then in flour mixture. Place on sheet and bake 20 minutes. Turn chicken and bake 20 minutes.
Cook noodles until tender, then drain well. In baking pan, add tuna, corn, soup, butter, milk, salt, pepper and noodles. Bake at 350° for 30 minutes.
Brown meat and onion; drain. Add pepper, mushrooms, soup and Worcestershire sauce. Cook 5 minutes. Layer sauce, noodles and cheese in a 9 x 13-inch dish. Bake 30 to 35 minutes at 350°. This is good frozen.
Dissolve jell-o in hot water, adding pineapple juice. When it begins to congeal, fold in whipped cream and remaining ingredients. Chill until firm. Serves 10.
Place potatoes in 2-quart microwave-proof casserole with water. Cook, covered, on High (maximum power) for 10 to 12 minutes, or until steaming hot. Drain. Add milk, salt, chives and butter. Stir carefully, then stir in Parmesan cheese and sprinkle with paprika. Cook, uncovered, on 50 (Simmer) for 8 to 9 minutes or until tender.
Prepare cucumbers. Add salt and 8 cups water. Let stand 5 hours or overnight. Drain and rinse. Combine curry powder, vinegar, sugar, mustard seed and celery seed; bring to a boil and pour over cukes. Bring to a boil again and can. Makes 4 pints.
Combine all ingredients into blender. Blend at high speed 3 to 5 minutes. Turn into round buttered baking dish. Bake at 350° for 45 minutes. Crust and filling separate to form crust automatically.
Combine sugar and Karo and cook until it starts to bubble. Remove from stove and add peanut butter. Gradually add cereal and spread in a buttered 13 x 9 x 2-inch pan. Melt in double boiler or microwave both bags of morsels. Spread Krispies cereal. Do not refrigerate.
Mix all ingredients; beat 30 seconds. Spread in 9 x 1 1/2-inch round pan. Sprinkle with your topping choice. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Best served warm.
Dissolve gelatin in water. Add pineapple juice, sugar, and cold water. Stir well. Pour into container and freeze. Set out 2 1/2 hours before serving. Chunk up just before serving. Add chilled gingerale.
Cut carrots in 1/4-inch rounds, approximately 2 x 1/4-inch strips. Place carrots in heavy casserole dish with cover. Dot with butter. Sprinkle with basil, salt and pepper. Drizzle with maple syrup.
Brown beef and onion; drain. Add tomato sauce, 1 can water, taco seasoning mix and olives. Place crescent rolls in long oblong pan, pressing to form crust. Sprinkle 1/2 of corn chips over bottom crust. Next, spread meat mixture, then sour cream over meat mixture. Add shredded cheese next; place remaining corn chips on top. Bake at 375° for 20 to 25 minutes. Serve in squares, topped with lettuce, tomato and avocado slices.
Scrape corn off cob in bowl. Add eggs (yolks), flour, salt and pepper. Mix and just before frying, add egg whites. Mix. Fry in Crisco oil (not deep) like pancakes (not as big!). Use about 1 1/2 tablespoons batter for 1 fritter.
Beat white of an egg until frothy. Put in glass and add lemon juice. Fill glass with water and chipped ice. Sweeten to taste.
Mix all ingredients in bowl; add carrots when cool. Let stand in refrigerator (covered) overnight.
Cheese sauce: Melt butter in pan; stir in flour, salt, pepper and paprika. Gradually add milk. Cook until thick. Add 1/2 cup of cheese, lemon peel and juice; stir until cheese melts.
Boil mixture for 10 minutes. Add cleaned mushrooms and boil 5 minutes.
Bake in slow 300° to 325° oven for approximately 1 hour. Makes 2 or 3 pies.
Chop artichoke hearts up. Mix all ingredients together. Bake at 350° until it crusts on top. Use 2 dishes to bake dip in.
Brown meat on all sides. Add all ingredients except cheese and shells. Simmer 1 1/2 to 2 hours until meat is tender.
Brown meat. Mix seasoning (taco) according to directions. Drain well. Add refried beans. Put into large bowl and mix with Italian dressing. Mix well. Add lettuce, tomatoes, cheese, onion and Doritos. Garnish with sour cream.
Mix all the ingredients well. Form into small balls and put on an ungreased cookie sheet. Bake at 350° for 20 minutes.
Scald milk; add sugar and shortening and 1 teaspoon salt. Dissolve yeast in lukewarm water. When milk cools, add yeast and beaten egg. Gradually add flour. Beat until almost as stiff as biscuit dough. Put in warm place and let double in size. Pinch off into balls and place in greased pan and let rise double in size. Bake in 350° oven for about 15 minutes, until golden brown.
Place cabbage and other vegetables in a glass bowl. Pour 1 cup sugar over top. Mix vinegar, salt, 2 tablespoons sugar, mustard, pepper and oil in a saucepan and bring to a rolling boil. Pour over cabbage and cover immediately. Chill for four hours. Slaw will keep up to 2 weeks refrigerated. Serves 12.
Cook sugar and corn syrup until it bubbles. Remove from heat. Add butter; add Rice Krispies, and press into well-buttered 13 x 9-inch pan. Melt chips together and spread over Rice Krispies. Cut into bars.
Sprinkle dry jello over cottage cheese. Add pineapple and Cool Whip, mixing well. Chill in refrigerator before serving.
Cut corn off of 12 ears. Place in microwave container. Add 1/4 stick of butter. Microwave on High for 7 to 9 minutes. Stir corn halfway through. Let cool and freeze. Microwave times may vary.
Dissolve jello in water. Add ice cubes. Stir until thickened, 3 to 5 minutes. Remove unmelted ice. Gently stir in drained orange slices and vanilla. Fold in yogurt. Refrigerate until firm. (Other fruits are also good: strawberries or raspberries.)
Make this the day before. Excellent with fresh vegetables such as cauliflower, broccoli, carrots, celery, slices of cucumber, green peppers and cherry tomatoes. (I make a tray of all these vegetables, fresh, with Dill Dip in the middle.)
Blend cream cheese, sugar and yolks until creamy. Remove crusts from bread. Roll paper thin and spread cheese mixture onto bread and roll. Freeze 15 minutes. Dip bread into melted butter and then into cinnamon and sugar mixture. Cut roll in half. Bake at 400° for 15 minutes.
Note: No-fat beans, low-fat cheese and no-fat sour cream work well.
Stir all ingredients together and let set overnight. Take top off bread. Tear out bread in bite-size pieces to dip. Place dip inside shell at last minute.
Combine everything except carrots and onion in a saucepan and cook over low heat 10 minutes. Pour over carrots, onion and green pepper. Chill overnight. Serve cold.
Cream together all ingredients and pour into graham cracker crust. Top with desired fruit and chill.
Place potatoes in a lecithin-prepared baking dish. Blend-liquify all other ingredients and pour over potatoes. Cover with foil and bake 1 to 2 hours at 375°. (Scalloped can take a long time to cook, so test for doneness.)
Combine flour, sugar and salt. Cut in margarine until mixture resembles coarse meal. Remove 1 cup mixture. Combine with cinnamon and nuts; set aside.
Grease and flour a 9 x 13 x 2 1/2-inch pan. Preheat oven to 350°. Sift together flour, granulated sugar and light brown sugar. Add vegetable oil, vanilla and eggs. Mix well. Add chopped nuts. Bake at 350° for 40 to 45 minutes.
Put milk in oil. Beat until cloudy. Pour over ingredients in pie pan. Mix with fork. Pat down dough to fit pie pan.
Pour water over jello and marshmallows. Add lemon juice and salt. Let cool. Whip the cream and add other ingredients.
Slice off top 1/4 inch of angel food cake. With sharp knife, slice around 1/4 inch of edge interior of circle down to bottom, then slice around 1/4 inch of edge of cake. Dig out interior of cake leaving shell. Mix pudding and chips of interior of cake into it and stir. Add flavoring. Pour back into shell of cake, place top lid on and cover whole cake with Cool Whip. Freeze.
Salt and pepper meat to taste; coat with flour, then brown in oil, turning as needed. Add bay leaf, onion, garlic powder and water; cover and simmer 1 hour, stirring occasionally to keep from sticking. Add rest of ingredients including remainder of flour. Cover and continue cooking until vegetables are tender. Use heavy stew pan or roaster.
Mix ingredients. Roll dough into balls and mash with a fork. Bake at 375° for 10 minutes.
In a large bowl, mix all ingredients well. Pack firmly into a greased baking dish. Bake at 350° for 1 hour. Let stand about 5 minutes before slicing.
Pour the apple juice concentrate into a saucepan. Sprinkle with gelatin and allow to soften for several minutes.
Put all ingredients together. Bake in a covered dish at 350° for 3 hours. Serve with rice or noodles.
Combine all ingredients in deep baking dish. Bake uncovered at 400° for 45 minutes, or until dry. Serves 6. (You may triple this recipe and cook on high in microwave for about 1 hour. Serves 18-20.)
Fill any size glass 3/4 full with diet cherry 7-Up. Add your favorite frozen yogurt. Add berries or bananas if desired.
Brown and drain beef; stir in marinara sauce, water, wine, basil and oregano. Bring to a boil. Boil gently uncovered for 5 minutes; set aside.
Mix first 6 ingredients together well. Melt butter and pour over mixture. Make into logs. Chill and dip.
Beat cranberry sauce until smooth. Add remaining ingredients, except soda pop. Stir well and freeze overnight. Place in punch bowl; add soda pop.
Mix all together except cheese and potato chips. Put in casserole and top with cheese and chips. Bake at 350° about 35 minutes or until hot and bubbly. Can be made ahead and frozen. Real good.
Blend butter and sugar well. Beat in eggs, one at a time. Add almond extract. Sift together flour, baking powder and salt. Add to egg mixture alternately with milk. Blend just to mix. Fold in lemon peel and nuts. Turn into greased loaf pan. Bake 70 minutes at 325°.
Put butter and milk in saucepan on low heat until butter is melted; set aside. Beat eggs, gradually adding sugar until fluffy. Continue to beat, adding flour and vanilla. When well mixed, add milk and butter mixture. Then, with beater at low, add baking powder. Bake 25 to 30 minutes at 350°. Makes 2 (9-inch) layers. Good with orange or coconut icing.
Mix boiling water, Jell-O and sherbet. Chill. Whip the cream; fold into Jell-O mixture. Add oranges, pineapple and marshmallows. Pour into long casserole dish. Set overnight.
Blend together in blender. Pour into ice cream maker. Fill to line with milk. Turn on machine. Churn until set. Makes 1 gallon.
Cream together 1/2 cup margarine, 1 1/2 cups sugar, eggs and vanilla. Sift together 4 cups flour, baking powder and salt. Add to creamed mixture with milk; mix well. Gently fold in blueberries. Pour into greased angel food pan.
Core apples, then peel 1/2 way down from the top. Place in a baking dish and fill centers with mixture of nuts, raisins or dates. In a small saucepan, combine water, sugar and spices. Bring to a boil while stirring, then simmer 8 to 10 minutes. Pour over apples, then bake at 350° for 40 to 45 minutes. Baste apples with the syrup 3 or 4 times during baking. Makes six servings.
Mix vegetables and set aside. Mix all ingredients of dressing mixes. Stir vegetables into mix; set in refrigerator for 1/2 hour. Stir vegetables just before serving.
Combine dry ingredients; cut in margarine with a fork until crumbly. Stir in chopped nuts. Combine eggs, cream or milk and liqueur. Stir into dry mixture and combine until you have a dough. Roll out on lightly floured surface. Cut with shaped cookie cutters. Place on baking sheet. Sprinkle tops with 1 tablespoon sugar and whole hazelnuts. Bake at 350° for 15 minutes. Serve with lemon conserve. This is a very festive breakfast bread.
In large pot, heat water and cubes. When boiling, add macaroni (cook according to instructions). Drain. Cut ham into strips. Layer pasta and ham in a greased pan, starting with the pasta. In a bowl, whisk together eggs, half and half, salt and pepper. Pour over macaroni. Top with grated cheese. Bake at 350° for about 35 minutes or until set and lightly brown on top.
Bake in a tube pan at 325° for 45 to 60 minutes or until done.
Brown ground beef, onion and chilies; drain. Stir in tomato sauce, chili powder and garlic salt. Simmer while preparing dough. Separate dough into 10 biscuits; pull each apart into 2 layers. Press 10 biscuit layers over bottom of ungreased 8 or 9-inch (square) pan. Combine 1/2 cup cheese, sour cream and egg. Mix well. Remove meat mixture from heat and stir in sour cream mix; spoon over dough. Arrange remaining biscuits on top; sprinkle with remaining cheese. Bake at 375° for 25 to 30 minutes, or until biscuits are golden brown.
Sift first 4 ingredients together into mixing bowl. Nest the flour. Add most of milk, put in shortening. Begin squeezing the shortening and flour in the milk until thoroughly mixed. Add rest of milk if needed and mix. Turn onto floured board. Knead until consistency desired; cut into biscuits. Makes 13 biscuits. Bake at 450° for 10 to 12 minutes.
Cream the margarine thoroughly. Sift flour once; measure. Add gradually and cream together well. Add sugar and mix well. Add nuts and mix well. Roll into small balls in floured hands and place on greased cookie sheet. Flatten slightly with floured bottom of cup or glass and press edges with a fork dipped in flour. Bake in slow oven at 325° for 13 minutes or until done. Remove and sprinkle with sugar. Makes 6 dozen 1 1/2-inch cookies.
Cook olive oil, vegetable oil, vinegar, orange juice, tarragon, basil, red onion, mustard and green onion. Bring to a boil for 15 minutes.
Unroll and spread crescent rolls onto pizza pan or cookie sheet. Bake at 350° for 15 minutes. Let cool.
Skin and boil or bake chicken, cut up into bite size pieces. Mix soup and sour cream with chicken. Melt margarine. Mix crumbs and poppy seed. Put in 1/2 of chicken. Mix in a 9 x 13-inch baking dish. Sprinkle over with 1/2 of the crumb mix, then the rest of chicken and top with the remaining crumbs. Bake at 350° for 30 to 35 minutes or until it bubbles in the middle.
Cut peppers, celery and onion into small pieces and saut in olive oil. Pour all the soup and Ro-Tel in a large pot and mix well. Stir in the pepper mixture and cook on medium for 20 minutes. Add the shrimp and crawfish and cook 20 to 25 more minutes. Serve over white rice.
Saute okra and onion in oleo or oil for 1 minute. Add tomatoes and eggs (slightly beaten), salt and pepper. Pour in well-oiled pan. Bake at 350° approximately 20 or 30 minutes. Sprinkle shredded cheese on top, if desired.
Layer in parfait glass or tall slender glass in order as listed above. Begin with ice cream and every other layer, ending with ice cream.
Heat oven to 350°. Butter an 8-inch square pan. Line with foil and then butter the foil. Mix all ingredients together except jam. Press 2 cups of the mixture into pan. Spread jam to within 1/4-inch of the edge. Sprinkle the remaining crumb mixture over the top and lightly press into the jam. Bake 35 to 40 minutes. Allow to cool on a wire rack before cutting.
Prepare cake mix and bake according to package directions, using 3 layer cake pans. Cool completely. Combine Cool Whip, sour cream and powdered sugar; mix well. Place strawberries over each layer. Spread Cool Whip mixture over strawberries, using lots of filling. Refrigerate.
Pound the rouladen meat on both sides with salt and pepper, the sides facing up. Spread mustard on meat, place onion, bacon and pickle and then roll very tight. Use tooth picks to keep secure and make sure the roll will not come undone.
Preheat oven to 350°. Mix cream cheese with the onion, chilies, Parmesan cheese and broth. Stir in chicken and set aside. Pour chilies and tomatoes and cream in a blender container. Add egg; cover and blend well. Pour some of the cream mixture into a pie plate to use as a dipping sauce for the tortillas. Dip four tortillas in sauce and place in the bottom of a 9 x 14-inch glass baking dish. Some tortillas may be halved to fit well. Top with 1/2 of the chicken mixture. Layer 4 more dipped tortillas over the chicken. Top with remaining chicken. Top with remaining dipped tortillas. Pour remaining cream sauce over the entire casserole. Cover with grated Jack cheese. Bake 30 to 35 minutes, or until set. Let stand 10 minutes before cutting into generous squares. Top with shredded lettuce and salsa, if desired. Serves 6 to 8.
Melt Velveeta and jalapeno, onions and pimentos. Mix mayonnaise and shrimp and add to cheese mixture. Better if made 24 hours ahead of time.
Use ham with bone in. If not precooked, boil, covered with water, for 15 minutes. Change water and bring to boil again. Add remaining ingredients to the water. Boil, covered, 45 minutes per 2 pounds. Let cool in pan. Remove skin and excess fat. Spread with following glaze.
Fry bacon until crisp; remove bacon to drain. Add flour to grease to thicken. Add stewed tomatoes and stir. Add green beans and stir using juice from beans for smooth consistency. Mix in vinegar. Put crumbled bacon on top and heat in 350° oven for 20 to 30 minutes until heated through.
Soak bread in milk for 5 minutes. Add butter, salt and sugar. Pour slowly over eggs. Add vanilla; mix well. Pour into greased baking dish. Bake in oven at 350° until firm (about 50 minutes). May add 1/2 cup raisins or cocoa for chocolate pudding.