HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream eggs, oleo and sugar. Add vanilla. Add salt and baking soda to the flour. Alternately add flour and sour milk to creamed mixture. Batter will have a cake batter like consistency. Add your ground walnuts. Pour batter into three greased and floured bread pans. Bake at 350° for approximately 1 hour. Doneness: Check as you would a cake. Will make three loaves if baked in 9 x 5 x 3-inch bread pans.
Drop spoonfuls into salted boiling water. When they float to the top, they are done.
Blend all ingredients.	Pour in cupcake papers inserted in cupcake pan. Freeze. (Place in freezer bag for storage and to be used later.) Remove individual salads as needed and serve on bed of lettuce. Top with sour cream or any other desired topping.
Mix all together by hand in bowl. Put into a greased 8 x 10-inch cake pan. Bake at 350°. Watch very closely, for it will burn easily.
Combine pudding and pineapple. Fold in marshmallows, chopped nuts and Cool Whip. Chill several hours before serving.
Slice unpeeled eggplant about 1/4 inch thick. Parboil until partially tender. Place a layer of eggplant slices in a 13 x 9 x 2-inch baking dish. Add a layer of tomatoes. Fill spaces with a mixture of chopped pepper and chopped onions. Sprinkle with salt and pepper. Add a layer of cheese. Repeat layers until casserole is filled. End with cheese. Cover and bake at 400° until mixture is steaming. Remove cover, reduce heat to 350° and bake about 30 to 45 minutes or until eggplant is tender and sauce thick.
Blend margarine, flour and all but 1/4 cup pecans. Spread in bottom of a glass serving dish about 13 x 8 1/2. Bake at 350° for 20 minutes, or until lightly browned. Cool completely.
Cook macaroni until done. While still hot, add the margarine and all but 1/2 cup cheese; mix well. Beat the eggs and add to macaroni mixture. Add milk and seasonings. Return to stove; cook, stirring, over medium heat for 3 minutes. Pour into greased 1 1/2-quart casserole. Sprinkle with remaining cheese. Bake in a 350° oven until cheese has melted (about 20 minutes). Children's favorite!
Mix the ingredients and pour on cake layer. Bake at 350° for 15 minutes. Turn down to 325° for 30 minutes.
Grease loaf pan. Mix milk, sugar, oleo and egg in bowl until well blended. Stir in remaining ingredients. Pour into pan. Bake in preheated 350° oven 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides from pan. Remove. Cool before slicing. Store tightly wrapped.
Pour 1 stick of melted butter on potatoes. Mix together chicken soup, sour cream, cheese and onion. (Add to potatoes and stir). Put in a 9 x 13-inch pan. Top with corn flake crumbs, mixed with 1/2 stick melted butter. Bake at 350° for 1 hour.
In punch bowl, mix lemonade, Sauterne, curacao and brandy. Stir in club soda and ice cubes. Serve in punch cups.
Cook raisins in water.	Let cool completely. Mix all other ingredients together. Add raisins and bake at 350° for 1 hour.
Combine sugar, cinnamon, water and salt in saucepan. Bring to a boil and stir occasionally. Boil 2 minutes. Add nuts and vanilla. Stir until mixture becomes candied. Separate and pour onto waxed paper.
Mix ingredients together. Heat. Place meat in pan. Poke holes. Cover meat with mixture and marinate overnight. Grill 10 to 15 minutes or until done, brushing with honey mixture.
Cream margarine and sugar. Add remaining ingredients. Bake at 350° for 10 to 15 minutes.
Cover sliced squash with water and boil for 5 minutes. Drain. Mix squash, stuffing and onion. Butter a 9 x 13-inch casserole dish and place half this mixture in it. Set the rest aside.
Preheat oven to 325°. Beat sugar, margarine and shortening until fluffy. Beat in eggs, one at a time. Mix sour cream and milk; reserve.
Cook macaroni and/or noodles. Brown meat and onion; add salt and pepper. Mix hamburger, paste, pizza sauce, tomato sauce, paste and sugar. Add spices to suit to taste. Place in casserole. Top with cheese. Bake at 350° for 45 minutes.
Combine rice, seasoning packet from rice mix and hot water. Place in lightly greased 13 x 9 x 2-inch baking dish. Set aside. Sprinkle pork chops with pepper and place over rice mixture.
Preheat oven to 400°. Bake eggplant on rack in center of oven for 1/2 hour, turning it over once or twice, until soft and its skin is charred and blistered. Cook onions in 4 tablespoons oil over moderate heat for 6 to 8 minutes, until soft, but not brown. Stir in green pepper and garlic and cook, stirring occasionally, for 5 minutes longer. Remove from heat.
Cut chicken breasts into approximately 2 ounce chunks and place in a 9 x 13-inch baking dish. Melt butter in a saucepan over low heat. Add garlic, scallions, parsley, dill, oregano, salt and pepper. Cook on low heat for 2 minutes, then pour the mixture over the chicken. I always melt the butter and cook the ingredients for 2 minutes in the microwave. Bake in a preheated 350° oven for 10 minutes. Separate chicken pieces and cook for another 10 minutes. Turn on the broiler to brown chicken for 3 to 4 minutes. Serve over rice or thin spaghetti.
Boil margarine, water, oil and cocoa. Add sugar, flour and salt. Mix together and add buttermilk with soda and 2 eggs plus vanilla. Bake in 18 x 12-inch foil-lined jelly roll pan at 385° for 20 minutes. Frost immediately.
Heat to boil. Don't let it boil. Turn off heat. Leave sit overnight. Slice an orange and lemon to float.
Combine lemon juice and sherry. Combine breadcrumbs, cheese, lemon rind and garlic powder. Rinse fillets with cold water; pat dry. Dip fillets in lemon juice mixture, then roll in breadcrumb mixture. Place fillets in a vegetable spray coated 10 x 6 x 2-inch baking dish. Sprinkle remaining breadcrumb mixture over fillets. Bake, uncovered, at 400° for 20 to 25 minutes or until fish flakes easily. Serves 4.
Layer potato slices in buttered 13 x 9 baking dish, Stir together cream, garlic, salt and pepper. Pour over potatoes. Bake at 400 degrees for 50 minutes or until potatoes are tender and mixture is bubbly and golden. Let stand 15 minutes before serving. Yields 8 servings.
Preheat oven to 450°. In large plastic bag, add oil and potatoes (cut up) and soup mix. Close bag and evenly toss. Empty into baking dish. Bake and stir about 40 minutes, until golden brown. Makes about 8 servings.
Prepare Dream Whip according to package directions. In a separate mixing bowl, combine cream cheese and powdered sugar. Blend until smooth. Add Dream Whip. Pour into graham cracker crust and chill several hours.
Cut pickles into 1/4 inch slices. Pack loosely into sterilized Ball jars. Tie spices in cheesecloth bag. Add to sugar and vinegar. Bring mixture to boil. Cool to room temperature. Remove spice bag. Pour syrup over pickle slices. Adjust caps. To develop flavor, store in refrigerator 1 week before using. Yields about 2 pints.
Boil chicken in water until done. Remove chicken from bones, put chicken back in water. Add soup and mix well. Cut each biscuit into fourths. Bring soup to a full boil. Add bouillon cubes and drop biscuits into boiling soup. Stir until done.
Cook to soft boil. Let cool. Add 1 cup nuts and beat until of spreading consistency. Butter hands and make into a flat loaf. Slice when firm.
In mixing bowl, melt butter on High for 45 seconds. Add sugar, cocoa, salt and milk. Cook on High, uncovered, 5 minutes, stirring once. Stir in remaining ingredients. Pour into greased 12 x 7-inch or 13 x 9-inch pan. Cool several hours at room temperature or in refrigerator. This candy freezes well.
Bring first 5 ingredients to a boil. Devein shrimp and shell. Add shrimp; boil only a few minutes, until the shrimp begin to turn pink. Drain the liquid and serve on tray with your favorite shrimp sauce.
Blend until smooth, about 3 minutes. Bake in greased tube pan 1 hour at 350°. Then glaze immediately.
Put melted butter over bread cubes. Mix sugar, orange, lemon and puree together. Pour over cubes; combine. Bake for 45 minutes at 325°.
Add cooked rice, meat, grated onion, garlic, salt, pepper and crushed mint in a large mixing bowl and mix thoroughly. Remove stem from grape leaf; lay flat on plate. Place a roll of mixture on bottom of leaf and roll. Turn ends of leaf in and finish rolling. Finished roll should be 3 x 3/4-inch roughly. Place side by side in baking dish. Add lemon and water. Bake, covered, at 350° for 1 hour. Makes about 20 rolls. (For larger amount, rolls may be layered, but keep covered with water and lemon juice. Great for parties.
In a medium to large heated frypan, mix together tomato sauce, garlic powder, black pepper, chili powder, cumin, hot sauce and cinnamon. Insure all is mixed well. Add raw hamburg; cook slowly until done. Makes enough for 15 to 20 hot dogs.
Mix all above ingredients, making sure cream cheese is soft enough to blend. Serve with dipping chips.
In a skillet, mix all the ingredients together well. Heat over low heat until cheese melts, stirring occasionally. May be served on a food warmer, or preheated serving bowl.
Mix butter and cream cheese until blended. Slice chicken breasts in thin slices while still half frozen. Make small balls out of blended butter and cream cheese. Combine flour, salt and pepper. Wrap chicken slices around balls (use beaten egg white to help keep together). Dip chicken balls in egg whites and then in flour mixture. Fry in deep fat until brown and done. (If necessary, use more cheese, butter and egg white.) Serve warm.
Place crawfish tails in a blender and process until they are pureed; set aside. Melt butter; add flour, stir and cook for about 5 minutes (do not brown). Add onions and cook until tender. Add pureed crawfish tails, stirring and cooking for 5 minutes. Slowly add cream and water, stirring constantly. Add paprika, cayenne pepper, salt and parsley. Cook slowly for 20 minutes on a slow flame. Serves 16 as appetizer (demitasse) or 6 to 8 for cups of soups.
Combine egg whites, sugar and oil; beat well with spoon. Add milk, vanilla, baking powder, salt and 1 cup of flour. Alternate (milk, flour) until mixed thoroughly, then the second cup of flour. Beat with electric beaters. Grease and line 9 x 13-inch pan with parchment paper or wax paper. With rubber spatula, fold into pan. Bake at 325° to 330° approximately 40 to 45 minutes or until done. Top with your favorite topping. Ideal for shortcakes also.
Cream margarine and sugar. Add eggs, one at a time, and beat after each addition. Add vanilla wafer crumbs and milk alternately. Add coconut and pecans; fold into batter. Bake in a tube pan sprayed with "Baker's Joy" at 275° for about 1 1/4 hours. (Freezes well.)
Mix all together well and keep in covered bowl in refrigerator for up to 6 weeks. To make, fill paper muffin cups 3/4 full and bake at 400° for 12 to 15 minutes. Makes 3 dozen.
Rinse beans and add 2 quarts cold water. Bring to boil, then simmer 2 minutes. Remove from heat. Cover. Let stand for 1 hour or add beans to water and soak overnight. Add 1/2 teaspoon salt to beans and soaking water. Cover and simmer until tender, about 1 hour. Add sugar, mustard, molasses, pork or bacon, beans and onions into a casserole dish. Bake 5 to 7 hours at 300°. Add more liquid, if necessary. Serves 8.
Brown sausage, onion and pepper; drain. Mix with remaining ingredients. Pour into pie shell. Bake at 350° for 50 minutes. This recipe freezes well.
Bring cornstarch in apple juice to a boil and cook until it thickens. Add cinnamon and butter or margarine. Mix into chopped apples. Bake in 2 crust pie. This is good with any kind of frozen berries or fruit. Also good using the thickened apple juice in a 1 crust pie, leaving the berries uncooked.
Blend rice, creamed soups and water; spread in well-greased flat casserole. Place chicken pieces on top of rice and soup mixture. Top with 1 envelope dry onion soup mix. Cover tightly with foil. Bake at 350° for 2 hours. Don't peek!
In a medium saucepan, melt butter (or margarine); blend in flour and nutmeg. Add milk all at once. Cook and stir until thick and bubbly. Add cheese; stir until melted. Cool slightly. Stir small amount of cheese sauce into eggs. Return egg mixture to cheese sauce; add ham. Pour into pastry shell. Bake at 375° for 25 to 30 minutes. Let cool 10 minutes before serving.
Thoroughly mix all ingredients, except cake mix, then add cake mix and blend. Mix 1 tablespoon cinnamon and 3 tablespoons brown sugar. Grease and flour a tube pan. Pour a thin layer of the cake mixture into pan and sprinkle with a layer of sugar-cinnamon mixture. Repeat this twice, ending with a layer of cake mixture. Bake at 350° for 1 hour. Let cake cool before taking out of pan.
Mix crumbs with sugar; pour melted butter over mixture and toss lightly. Pat firmly over entire bottom of a 9-inch pan. Cream the cheese, vanilla and powdered sugar. Beat until fluffy, blend in prepared topping and spread over crumb crust. Pour pie filling over topping. Chill 8 hours or overnight.
Snap off and discard woody bases from asparagus. Cut into 1-inch pieces. Add asparagus and water to 1-quart microwave-safe baking dish. Stirring once, cook, covered, on High, until tender-crisp, 5 to 7 minutes. Drain, rinse with cold water. Let stand in cold water until cool; drain.
Cut steak in 1/2-inch strips, removing all fat and bone. Place meat in skillet, sprayed with Pam. Also, add the onion. Brown lightly, stirring often. Add the soy sauce, one can of soup and 3/4 can of water. Cook in the skillet on low until meat is tender and gravy is thickened. Serve this over egg noodles or rice.
Chop up stems from mushrooms and saute with garlic in butter. Mix with rest of the ingredients; stuff the mushrooms. Bake in 350° oven for 10 to 15 minutes.
In a large bowl, combine peanut butter, oleo, and sugars. Beat until creamy. Beat in eggs and vanilla. Blend in flour, baking powder and salt. Spread in a greased 9 x 13 inch pan. Sprinkle chips on top. Place in a 350° oven for 3 minutes. Remove from oven. Run knife through to marbelize. Return to oven and bake for 20 minutes.
Mix brownies according to package directions. Add chocolate morsels. Add chopped nuts. Bake in a 9 x 13-inch baking pan for 30 minutes. (I use aluminum pan.)
Put the pork through meat grinder with the sage, red pepper, black pepper and salt. Mix well by hand. When ready to cook, form into patties and fry until cooked through and well browned.
Pack cucumbers into jars. Heat vinegar, water and salt. Bring to a rolling boil and pour over cucumbers. Seal.
Bake cake in 9 x 13-inch pan. Cool. Mix cream cheese (softened) and 2 cups milk. Add pudding (dry) mix. Spread over cake. Drain pineapple. Spread over cream cheese mixture. Cover with cream and sprinkle with coconut or nuts. Refrigerate 1 hour or more.
Mix 2 cups flour and yeast together in a bowl. In a pan, heat milk, sugar, shortening and salt just until warm and stir constantly. Add the milk mixture to flour mixture, then add the egg. Beat with a hand mixer on low speed for 1/2 minute. Beat 3 minutes on high. Stir in remaining flour and mix with a spoon. Knead on a floured board 5 minutes. Shape into a ball and place in bowl. Cover. Let rise 1 hour. Punch down. Shape into rolls. Place in greased baking pan. Let rise again for 30 minutes. Bake at 400° until brown. Brush with butter.
Combine flour, sugar and salt. Add butter. Stir until combined. Press onto bottom and up the sides of a 9-inch pie plate. Bake at 350° for 10 to 12 minutes or until lightly browned. Pour pie filling into crust. In a mixing bowl, beat cream cheese, sugar, egg and vanilla until smooth. Spread around outside edges of pie, leaving a 3-inch circle of cherries in the center. Bake for 30 to 35 minutes or until edges begin to brown. Cool. Refrigerate for several hours before serving. Serves 8.
Mix butter and sugar well. Add eggs and mix until creamy. Add sour cream. Mix flour with next 4 ingredients. Mix with the butter mixture. Pour batter into prepared 9 x 13 x 2 pan. Mix the brown sugar, nuts, and cinnamon well. sprinkle over top. Cover, chill 8 hours. Uncover and bake at 350° for 35-45 minutes. Yield 12 servings.
Line bottom of 8 x 8-inch cake pan with graham crackers (about 4 1/2 crackers). Prepare pudding as directed on box. Put pudding on top of graham crackers. Place in refrigerator. Serve with Cool Whip on top.
Brown hamburger. Add soup and desired amount of potatoes. Bake at 350° for 1 hour or until potatoes are done.
Mix mustard and catsup until you have good tasting sauce. Add dash of Tabasco. (Use more catsup than mustard.) Cut meat into bite sizes and using toothpicks dip into sauce. Can be served hot or cold. Serve with any handy cracker.
Dissolve orange jello in 2 cups boiling water. Take out 1/2 cup and mix with 1 cup sour cream. Stir well. Pour sour cream/jello mixture in 9 x 13-inch baking dish. (Reserve 1 1/2 cups jello.) Put in refrigerator. Chill until set. Pour on reserved jello. Chill until set. Repeat with remaining colors of jello.
Dice squash, onion, peppers and pimentos. Put in a large bowl and add seeds. Combine sugar and vinegar; pour over ingredients and let stand 1 hour. Then bring to a boil for 5 minutes. Makes about 6 pints.
Mix all ingredients except for the 1/2 cup brown sugar, 1/3 cup margarine and 1 cup flour. Mix these 3 ingredients together until crumbly. Spread potato mixture in a 9 x 13-inch baking dish. Sprinkle with brown sugar mixture. Bake at 350° for 35 minutes.
Mix ingredients together and pour over 10 ounces of broken hard pretzels. Bake, uncovered, at 350° for 10 to 15 minutes. Stir halfway through baking.
In large skillet, combine beef, onion and garlic; cook until browned. Stir in remaining ingredients. Simmer, uncovered, 10 to 15 minutes. Spoon over hot dogs in buns. Refrigerate or freeze leftovers.
Place all ingredients in house a few weeks before Christmas. Sprinkle with secrets and allow time to simmer. Gradually add patience to Mother as needed. Add as much joy, laughter and faith as hearts will hold. Garnish with unpaid bills. Serve generous portions topped with the blessings and love of the Christ Child. There will be plenty to go around and lots of leftovers for yourself.
Heat in covered pan until steaming. Cover and steep for 10 minutes. Serve with rum.
Mix everything together in large bowl. Beat 4 minutes. Bake at 350° for 40 to 50 minutes in a greased and floured Bundt or tube pan.
Mix ingredients together and set aside for 18 to 24 hours or until mixture clabbers. Stir, then heat 20 to 30 minutes over low heat. Stir occasionally. After whey separates, strain off from curds; discard whey. Mix in 1 teaspoon of salt and 1 to 2 tablespoons of butter or margarine while curds are warm. Serve immediately or chill before serving.
Brown 1 pound ground meat, onion, green pepper and jalapenos. Mix remaining ingredients into batter. Spread a layer of 1/2 batter, meat, then remaining batter. Bake in 9 x 13-inch pan at 350° for 40 minutes.
Mix dissolved	yeast,	sugar, eggs and warm water in a very large bowl. Add oil, salt and flour. Mix well.	Cover the bowl with a cloth and let it stand 8 hours or overnight on the counter (not in the refrigerator).	Divide the dough in 3 parts. Roll each part	into a circular shape on a floured surface. Cut each circle into	8 parts. Roll large end of each triangle into small end.	Place on ungreased pan, shaping each piece in	a crescent. Let rise 6 hours. Bake 10 to 12 minutes at 375°.
Combine cabbage, apple, carrot and onions and mix well. Cover with dressing, mix well and serve. Serves about 6. You can also add a small zucchini (chop fine).
Cut angel food cake into bite size pieces. Make pudding according to directions. Beat whipping cream on high until creamy. Add pudding to whipped cream; stir until smooth. Add in almond extract. Place cake in center of bowl. Place cherries around edges. Next, add cream on top. Layer 3 times the cake, cherries and pudding; end with pudding on top. Refrigerate for 5 hours and serve.
Cream butter and cheese. Blend in egg yolk and vanilla. Add dry cake mix 1/3 at a time, mixing well after each addition. (If mixer is used, add last 1/3 by hand.) Cover and chill 30 minutes.
Combine all ingredients, except crumbs; place in individual baking shells. Sprinkle with buttered crumbs and bake in moderate oven at 350° for 30 minutes. Yields 8 servings.
Melt butter in pot and saute onions and parsley. Blend in flour, cream, and cheese until cheese is melted. Add other ingredients and gently add crabmeat. Serve on melba toast or crackers.
Cook chicken. When cool, remove skin and fat, then cut chicken in small pieces. Using broth from cooking chicken, make enough thick gravy to cover chicken. Mix chicken with gravy. Season with black pepper and additional salt, if needed. Add melted butter. Line 10-inch deep pie dish with pie crust; pour in chicken mixture. Cover with pie crust. Bake in 350° oven until golden brown. If desired, serve with additional gravy. This dish was mother's favorite to serve for special occasions.
Cream butter and sugar. Add other ingredients. Roll into small balls. Bake 15 minutes at 350°. Roll in superfine sugar while warm.
Divide pie crust in two equal parts. Put one in the bottom of a 9 x 13-inch pan. Prepare huckleberries (wild blueberries) with 2 cups water and 1 1/2 cups sugar. Cook until very hot and sugar dissolves. Pour over crust. Top with second crust. Bake at 400° for 15 minutes. Serve with ice cream, hot or cold, so good!!
Sprinkle salt over pickles. Let stand for 2 hours and drain. Meanwhile, mix together vinegar and sugar. Boil mixture until sugar is dissolved and cool. Pour over drained cucumbers and put in containers and freeze.
Mix flour, sugar, salt, soda, cinnamon and nutmeg. Add butter, eggs, water, pumpkin and nuts. Mix well. Pour into 4 greased loaf pans. Bake at 350° for 1 hour.
Bake potatoes approximately 1 hour. Allow to cool. Cut potatoes in half lengthwise and scoop out pulp, leaving the skin and about 1/2-inch of pulp intact. Place in mixing bowl; set aside.
Brown meat and mash (no big chunks). Add onions, garlic and flour, salt it. Add garlic powder. Mix tomato paste with 1 can water. Mix tomato puree with 2 cans water. Pour over meat mixture. Then add sugar and hot sauce, stir well. Bring to boil. Cook slow. Stir every 20 minutes. Cook 6 hours.
Preheat oven to 400°. Snip biscuits into quarters. Arrange in two 8-inch round pans. Mix butter and deviled ham, stirring until well blended. Pour over biscuits; sprinkle with cheese. Bake at 400° for 15 minutes or until golden brown. Yields 40.
Prepare cake mix by directions and pour half in a 9 x 12-inch pan. Bake 15 to 20 minutes at 350°. While this is baking, melt caramels with milk and oleo. Pour over cake. Sprinkle with chocolate chips. Pour the rest of the cake mix over the other cake and bake 15 more minutes or until done.
Preheat oven to 400°. Line a 10 x 15-inch jellyroll pan with heavy-duty foil, shiny side up, allowing a 1-inch overlap all around. Fold overlap around edges firmly. Brush 1 teaspoon melted butter over foil lined bottom. Melt remaining 1/4 cup butter in a saucepan and add flour, stirring with a wire whisk. Add milk, stirring rapidly with whisk, and cook until thickened and smooth. Simmer, stirring, about 1 minute. Beat egg yolks well in a small mixing bowl and add a little of the hot sauce, beating constantly, off heat. Add this mixture to the sauce, stirring constantly. Add salt to the egg whites; beat until stiff and fold into sauce. Pour batter into pan and smooth the top. Bake or 15 to 18 minutes or until cake is golden brown and rebounds to the touch. (If the cake splits on top, don't worry; it will seal itself once it cools.) After cooling, turn the cake onto a clean dish towel. Carefully remove and discard foil.
Combine first 3 ingredients in a medium saucepan. Bring to a boil and cover. Reduce heat and simmer 8 minutes or until squash is tender; drain. Saute onion, green pepper and green onions in 1 tablespoon butter until tender; set aside.
Combine all dry ingredients and sprinkle over surface of roast. Insert meat thermometer so bulb is centered into thickest part. Grill 30 to 45 minutes depending on thickness of roast. Turn 2 or 3 times. Remove roast when meat thermometer registers 135°. Allow to stand 15 minutes. Carve into 1/2-inch thick slices. Garnish with fresh herbs. This recipe also good with pork.