HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease and lightly flour 2 (9 x 1 1/2-inch) round baking pans. Stir together flour, cocoa powder, baking soda and salt. In a large mixer bowl, beat the 1/2 cup shortening on medium speed of electric mixer about 30 seconds. Add the 1 cup sugar and vanilla and beat until fluffy. Add egg yolks, one at a time, beating on medium speed for 1 minute after each. Add dry ingredients and water alternately to beaten mixture, beating on low speed after each addition until just combined. Thoroughly wash the beaters. In a small mixer bowl, beat egg whites until soft peaks form; gradually add the 3/4 cup sugar, beating until stiff peak forms. Fold egg whites mixture into batter; combine well. Turn batter into prepared pans. Spread batter evenly. Bake at 350° for 30 to 35 minutes or until cake test done. Cool 10 minutes on wire racks. Remove from pans. Cool thoroughly on wire racks.
Mix all ingredients and pour into pie crusts. Chill 3 to 4 hours.
Dissolve yeast in warm water. Set aside. Sift together next 5 ingredients. To this, add buttermilk, shortening and the yeast mixture. Roll on floured dough board until thin. Fold in half, making edges even and roll thin. Fold in half again and roll until thickness of biscuit desired. Cut out biscuits and place in an airtight plastic container. Keep stored in refrigerator until needed. They will keep for at least two weeks. Do not let them rise before placing in oven. Bake at 350° until brown. This will make about thirty 2 1/2-inch biscuits.
In saucepan, beat egg yolks slightly; add 1 cup sugar slowly until mixed and creamy. Sift dry ingredients and add to sugar mixture. Mix until all blends; add milk and vanilla gradually and cook on low heat until thick. Pour into baked pie shell. Beat egg whites until stiff. Add 1/4 cup sugar and 1 teaspoon cream of tartar. Top pie with meringue and brown at 400°.
Combine egg with milk; stir in bread crumbs and salt. Add ground beef and mix well. Shape into 1-inch balls; place in shallow pan. Bake at 450° for 15 minutes. Mix water, ketchup and brown sugar in saucepan. Bring to a boil. Add apples. Reduce heat and simmer, covered, for 5 minutes. Stir together soy sauce, cornstarch and mustard. Stir into apple mixture and cook 2 minutes. Using a slotted spoon, transfer meatballs to saucepan. Heat through and serve warm.
Mix all ingredients, except walnuts. Roll into a ball or a log. Roll cheese balls in walnuts until completely covered. Wrap in aluminum foil and refrigerate for 1 hour or overnight. Serve with Town House crackers.
Mix all ingredients. Store in a container with a tight fitting lid. Add 2 to 3 teaspoons to cup of hot water.
Saute squash, zucchini and onion until tender. Add corn and cheese. Melt. Serve.
Sprinkle chicken with lemon juice, garlic powder, seasoning salt and pepper. Wrap chicken loosely in foil. Refrigerate overnight. Place chicken in ovenproof dish and bake. Top with garlic cloves. Bake in 375° oven for 1 hour or until done.
Chop or shred cauliflower. Toss together in large bowl cauliflower, onion and radishes. Blend together the lemon juice, horseradish, salt, pepper and mayonnaise. Toss with vegetables until well blended. Chill, covered, in refrigerator. Serve in lettuce cups. Sprinkle each with snipped parsley.
Cream butter and cream cheese; add sugar and mix well. Add eggs, one at a time. Add flour and baking powder, then vanilla. Bake at 350° for 1 1/4 to 1 1/2 hours. Let stand 10 minutes before removing from pan.
Cook rice; add all other ingredients to rice and cook 5 minutes on top of stove. Pour into a covered dish; sprinkle with cheese. Cook at 400° until cheese is melted or a little brown.
Dissolve gelatin in 1/4 cup cold water. Melt soup in double boiler over hot water. Add gelatin mixture and stir until mixed well. Add cream cheese to soup mixture, followed by all other ingredients. Blend together with mixing spoon and pour in 2-quart casserole mold. Refrigerate about 8 hours or overnight.
Put fillets in dish. Cover with thawed spinach. Sprinkle with lemon juice. Bake 20 minutes at 400°. Cover with grated Cheddar cheese. Bake 10 minutes more.
Put Ro-Tel in pan or double boiler first, then cubed cheese and melt slowly. Stir often. Add chili and green onions. Stir until heated through. Serve with favorite chips. Keeps well in refrigerator for 2 to 3 weeks.
Mix jellos and cool. Add crushed pineapple and cheese (cut fine); also add nuts. Let set up some. Lay pineapple rings on top with a cherry in middle of each slice. Chill until set.
In medium bowl, stir together all ingredients, except crackers or vegetables until well mixed. Cover; refrigerate at least 2 hours to blend flavors.
Drain mandarin orange segments well and spread on paper towels while making batter. Sift flour, measure and sift with baking powder, salt, nutmeg, allspice, cinnamon and sugar into a bowl. Cut in shortening until very fine. Combine egg and milk. Add all at once. Mix just until moistened. Add orange segments. Mix lightly until evenly distributed. Spoon into greased muffin tins, filling about 3/4 full. Bake at 350° for 20 to 25 minutes until golden. Remove. Dip top in melted butter, then in cinnamon-sugar mixture. Serve hot. Makes 12.
Mix together all ingredients. To make cocoa, put 1/3 cup of mix in cup. Add hot water. Will keep forever.
Cut up cheese and add to tomato sauce. Cook slowly. Beat the egg and stir all remaining ingredients into sauce until well heated and cheese is melted.
Break bread into small chunks and put in a large bowl. Add milk and let soak for about 10 minutes. Crush with hands until blended. Add eggs, sugar, raisins and vanilla. Pour margarine into a 13 x 9 x 2-inch pan. Spoon pudding mixture into pan. Bake at 325° for 30 or more minutes, until pudding is firm. Let cool, then cut into squares. Spoon Whiskey Sauce over individual servings. Yields 12 to 15 servings.
Beat eggs. Add sugar, salt, milk, bread and vanilla; bake at 350° in buttered dish until golden brown, approximately 1 1/2 hours.
Place milk, sugar and butter in saucepan; stir together over medium heat to mix together well. Continue stirring until it boils. Once it boils, do not stir and let continue to boil exactly 5 minutes. Take off heat and add vanilla, marshmallows and peanut butter. Stir until marshmallows are melted and mixture takes on a dull appearance rather than shiny. Pour into buttered dish.
Cut up egg and add to asparagus, then add mushroom soup with 1/2 can water; mix well. Bake in 350° oven for 1/2 hour.
Drain beans; add celery and onion. Combine remaining ingredients; mix with beans. Let set in refrigerator several hours before serving.
Shell eggs. Place in hot sterilized jars and cover with boiling liquid. Seal immediately.
Melt oleo in 13 x 10-inch cake pan; cool slightly, then add crumbs and the rest of the ingredients on top of each other as listed in recipe. Do not stir!!! Bake at 350° for 25 minutes. When cool, cut into bars.
Beat eggs until light. Gradually add sugar, light cream and lemon juice. Mix; cook in double boiler until smooth and thick, stirring constantly. Cool. Fold in whipped cream. Pour this over fruit mixture, marshmallows and nuts and mix lightly. Chill at least 24 hours before serving. Serves 10 to 12.
Preheat oven to 350°. Heat oil in heavy Dutch oven. Add meat and brown on all sides. Remove meat and add onion, celery and garlic. Cook until tender. Add rest of ingredients. Drain off fat. Add meat. Cover and cook 2 1/2 or 3 hours. Transfer meat to warm platter. Strain and return sauce to stove; work in cornstarch. Bring to a simmer, stirring often until thickens. Season with salt and pepper. Slice meat and pour some of the gravy over the meat. Pass the rest. Serves 8.
Cook broccoli until crisp in a small amount of water. Drain well. Put back in pan and add cheese and 1/2 of butter. Melt and mix well. Add water chestnuts. Put into casserole dish. Top with crumbled crackers and remaining half stick of butter, melted. Bake at 350° until bubbly.
Brown hamburger and drain. Bring broth, salsa, cumin and salt to boil in saucepan. Cook rice. Add rice, beans and tomato to saucepan; return to boil. Cover and remove from heat. Let stand 5 minutes, or until water is absorbed. Stir in cheese, onions and hamburger. Spoon mixture down center of warmed tortilla. Fold one end over filling; roll up. Serve immediately.
Heat oven to 350°. Mix peanut butter, sugar and eggs well. Dough will be sticky. You can dip your fingers in flour, then roll dough into balls. Place on greased cookie sheet about 2-inches apart. Bake 10 to 14 minutes. Remove and place Kiss in center.
1. Pour cherry liquid into heavy suacepan. Add margarine, powdered sugar, and raisins. Stir to dissolve sugar. Bring mixture to a boil for 5 minutes. 2. Remove from heat and pour into large mixing bowl. Let mix cool completely. 3. Sift flour and spices. Mix 1/2 c. flour and gumdrops. Add dry ingredients to raisin mix. Fold in gumdrops, drained cherries, and nuts. Blend well. 4. Spray (2) 9 x 5 x 3 loave pans. Pour into pans. Bake at at 350° for 40-50 minutes. Let cool in pans for 5 minutes before removing to wire rack to cool. Let sit overnight before slicing.
Place meat in large plastic bag. Add all of the ingredients; seal bag. Chill from 1 to 24 hours; turn bag occasionally. Drain steaks. Cook on low to medium flame on grill to desired perfection.
Mix ingredients. Pour half of bread into pan. Sprinkle 1 cup grated cheese on top. Add the rest of the bread mix. Cook at 450° until done.
Mix all ingredients; cook in muffin pans. Fill each only 1/2 full. Bake at 425° until brown. Makes approximately 12 rolls.
Sift flour, baking powder, salt and cinnamon onto wax paper. Melt butter or margarine in a medium size saucepan over moderate heat. Remove from heat.
Skin chicken and take off bone. Put into greased casserole dish. Mix soup and stock. Pour mixture over chicken.
These ingredients, thoroughly kneaded with the salt of good common sense, flavored with the graces of nature and art, music and flowers, will make a paradise of a desert, a palace of a hovel.
Prepare lemon jello as directed on box. Add vinegar and sugar; partially set and whip. Add pineapple and cheese. Fold in cool whip. Refrigerate.
Boil eggs. cut eggs in half lengthwise. Remove egg yolks and mash together in small mixing bowl. Mix in paprika, mayonnaise and mustard powder. Spoon into egg shells and sprinkle with paprika. Cool and serve.
Scrape rind of salt pork. Score deeply with sharp knife. Place onion in deep casserole; add beans. Bury pork in beans so only rind shows. Combine molasses, mustard, vinegar, Worcestershire sauce and chile sauce. Add enough cola beverage to make 1 1/2 cups. Pour over beans. Bake in slow oven at 300° for 1 1/2 hours. Yields 8 servings.
Grease and flour 8 x 14 x 2-inch pan. Pour nuts into pan and press down. Melt margarine and sugar over low heat; remove from heat.	Add flour, well beaten eggs and vanilla; pour over nuts. Sprinkle fruit over batter.	Bake at 250° for 1 hour. Cool and cut into bars.
Chop all vegetables; mix with kraut that has been drained. Mix sugar and vinegar. Pour over salad. Let set in refrigerator for 24 hours. Drain. May keep for week.
*I prefer pickling (small) cucumbers because they taste better and don't have as many seeds; you can get them at Easyway. If you do use pickling cucumbers, it will take more than two because they are smaller.
In a bowl beat butter or margarine with an electric mixer on	medium	to high speed, about 30 seconds or until softened. Add about	half of the flour, the sugar, yogurt, egg, baking powder, orange peel and baking soda to the margarine. Beat until thoroughly combined, scraping sides of bowl occasionally. Then beat or stir in remaining flour. Stir in carrot. Spread batter into a greased 9 x 9 x 2-inch baking pan.	Bake in a 350° oven for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack. Frost with Orange Yogurt Frosting. Cut into bars. Store, covered, in the refrigerator. Makes 24.
Separate ribs into 8 ounces portions. Place in roasting pans. Brown uncovered in oven at 350° until browned lightly, about 30 minutes. Pour off fat. Pour sauce over ribs. Cover with foil. Bake at 350° until meat is tender, about 1 1/2 hours. Uncover and bake an additional 20 to 30 minutes.
Cook slowly the flour and milk until thick. Let cool. Cream together the sugar, butter and vanilla. Be sure to use an electric mixer. Add the cooled flour and milk mixture; beat well.
Cook beans with all seasonings and peppers. Add smoked sausage and simmer until done. Serve over cooked rice.
Boil and bone chicken. Cut into bite sized pieces. Combine chicken with the soups. Add celery, water chestnuts, green onions and almonds (reserve a few to put on top). Bake at 400° for 30 minutes, then spread Chinese noodles over top, then sprinkle on reserved almonds and return to oven for another 10 minutes.
Preheat oven to 450°. Spray baking sheet with spray (no fat). Add Pioneer biscuit mix and milk. Mix well and turn on floured paper. Add flour to dust dough and roll to thickness desired. Cut into biscuits and place on sprayed baking sheet or pan. Bake 6 to 7 biscuits for 13 to 15 minutes.
Melt margarine in heavy skillet. Set aside. Combine flour, salt and pepper; dredge steak strips in mixture. Brown in margarine. Add bouillon; cover and simmer 1 hour or until beef is very tender. Add milk; cover and simmer 30 minutes. Serve over rice.
Cut meat into thin strips 2 inches long. In large skillet, heat oil and brown meat, turning frequently. Stir in Lipton onion soup mix and 2 cups water. Cover; simmer 30 minutes. Stir in peppers. Simmer, covered, 10 minutes or until meat is tender. Blend cornstarch with 1/2 cup water. Stir into skillet. Cook while stirring until thickened.
Warm the cream cheese to ease the mixing process. Mix all ingredients. Serve warm or chilled.
Brown green pepper, onions, garlic and celery in butter. Combine flour, sugar, salt and cayenne pepper. Add canned tomatoes, bay leaf and Tabasco. Simmer all 45 minutes. The last ten minutes, add small frozen shrimp. Serve over rice.
Cut wings at joints and discard tips. Mix flour and 2 tablespoons of cayenne pepper together. Rinse chicken with water and then coat pieces with flour-pepper mixture. Bake at 400° for 45 minutes until crispy. Melt margarine and add 2 tablespoons Tabasco sauce. For spicier wings, add optional cayenne pepper. Dip each piece of chicken into butter mixture. Shake off excess. Serve with blue cheese dressing and celery sticks.
Cream shortening and sugar until fluffy. Add eggs 1 at a time, beating well after each. Stir in bananas.
Mix all ingredients for cake and bake at 350° for 25 to 30 minutes. Remove cake from oven. Make icing and pour over cake.
Heat oven to 400°. Grease pie plate. Sprinkle ham, cheese and onions on plate. Beat other ingredients until smooth. Pour into plate. Bake until golden brown, 35 to 40 minutes.
Pour boiling water over 100% Bran and let stand. Cream sugar, shortening and eggs. Add buttermilk and blend. Add bran and water mixture, then flour, baking soda, salt and Bran Buds. Mix thoroughly. Spoon batter into greased muffin tins and bake at 400° for 16 to 19 minutes or until tops are firm to touch.
Blend first 3 ingredients. Place in spring-form pan; refrigerate. Beat cream cheese until smooth, beat in egg yolks and 3/4 cup sugar. In small bowl, beat egg whites and cream of tartar. Fold into cheese mixture. Bake in 350° oven 1/2 hour. Remove, raise oven temperature to 425°. Beat last 3 ingredients. Spread slowly on top of cake. Bake 10 minutes more.
Mix flour, grated cheese and salt. Cream butter, then add mixture. Blend well. Shape into rolls. Wrap in wax paper and freeze. Leave several hours. Remove from freezer and let thaw a little. Cut in slices and place on cookie sheet. Bake at 425° for 10 minutes. Yields about 3 dozen.
Combine cabbage, cilantro and salsa in a serving dish and set aside. Cut chicken crosswise into 1/2 inch wide strips. In a 10 to 12 inch nonstick pan over medium-high heat, stir oil, onion and garlic for 2 minutes. Increase heat to high, add chicken, and stir often until meat is no longer pink in center, 4 to 6 minutes. Add cumin and oregano. Stir for 15 seconds. Spoon into serving dish.
Blend sugar, shortening, salt and vanilla; stir in beaten egg and flour sifted with baking powder. Mix smooth. Stir in nuts. Bake at 350° for 25 to 30 minutes in an 8 x 8 x 2-inch pan.
Soften cream cheese, then add chilies, olives, hot sauce and garlic. Mix well. Spread mixture on flour tortillas. Cover tortillas with approximately 3 slices chicken. Roll up tightly and wrap in plastic wrap. Chill in refrigerator at least 2 hours, preferably overnight.
Mix well. Bake in a hearty warm oven, and serve to Mother every day! She ought to have it in big slices!
Just add in one large bowl the tomatoes (diced up) and the sliced onions. Add the diced green peppers. Break up or slice the lettuce and add it in. Add in the 2 different packages of cheese. Add the kidney beans (cold). Brown hamburger, drain and cool. Add hamburger; then add the bag of Doritos (but hold the top in one hand and smash them into small pieces).
Mix all ingredients together thoroughly. Pack into greased 9 x 13-inch pan. Keep refrigerated until cold. Cut into blocks.
Combine graham cracker crumbs, butter and 1/2 cup sugar. Line a 9 x 13-inch pan with mixture. Cream the cream cheese, 1/2 cup sugar, eggs and vanilla and pour over the crust. Bake at 325° for 20 minutes. Allow to cool. Spread the blueberry pie filling over cool cream cheese. Cover with whipped cream.
Mix strawberries, sugar and lemon juice in Dutch oven. Heat to boiling, stirring frequently, until translucent and jam is thick, about 25 minutes. Quickly skim off foam. Pour jam into sterilized jars, leaving 1/4-inch headspace. Makes 5 half pint jars.
Beat the first 5 ingredients and pour into a well-greased and floured 13 x 9-inch pan. Mix together the brown sugar and cinnamon. Sprinkle over the cake. Swirl into the cake with a small teaspoon handle. Bake for 35 to 45 minutes at 325°.
Mix in bowl, the brown sugar, flour, salt and pie spice. Add the pumpkin, milk and slightly beaten eggs. Stir until smooth. Pour into a 9 inch unbaked pie crust. Bake at 350° for 50 minutes. This was one of Janice Odom's recipes.
Line 3 cookie sheets with a few sheets of baking parchment. In a large, clean bowl, whisk egg whites and salt until they are stiff, using an electric mixer. You should be able to turn the bowl upside down without any movement of the egg whites. Carefully beat the sugar into the egg white mixture a little at a time. The meringue should start to look glossy at this stage. Sprinkle superfine sugar, a little at a time, and continue beating until all the sugar has been incorporated and the meringue is thick, white and stands in tall peaks. Transfer it to a pastry bag fitted with a 3/4-inch star tip. Pipe about 26 small whirls onto prepared cookie sheets. Bake in a preheated oven at 250° F. for about 1 1/2 hours or until pale golden in color and can be easily lifted off the paper. Let the meringues cool in the turned-off oven overnight. Just before serving, sandwich 2 together with the whipped heavy cream and arrange on plate. Makes 13.
Place turkey and chopped onion in a large pot and brown. You may drain if you like but there will be very little grease from the turkey. Mix in remaining ingredients and cook slowly until cabbage is tender. The amounts of cabbage, onion and celery are not critical. Also, you may increase the amount of chili powder if you like. The amount of water may be varied to your taste. A few chopped jalapenos will add a nice touch if you like hot peppers.
Mix cake mix according to directions. In cake pan pour melted margarine and sprinkle brown sugar on top of margarine. Arrange pineapple slices on top of brown sugar. Spoon cake batter over mixture and bake at 350° for 40 minutes.
Mix dressing, cheese and Italian dressing. Place chicken on greased grill over medium coals or rack of broiler pan 5 to 7-inches from heat. Brush with 1/2 of dressing mixture and grill or broil for another 8 to 10 minutes or until tender. Makes 4 servings.
Cook onions in butter until yellow. Blend in other ingredients. Cook slowly, stirring occasionally until thickened (30 minutes). Stir in shrimp. May use cooked or uncooked, if uncooked just cook longer until they are done.
Heat soup, add cheese and tuna. Add other ingredients. Serve over chow mein noodles.
Brown ground beef and drain well. Add chopped celery, green pepper, onions, carrots, tomato sauce and water. Simmer over low heat for 10 minutes. Stir in cooked spaghetti, mushroom soup, oregano, salt and pepper; mix well. Pour into casserole and top with cheese. Bake in 300° oven for 30 minutes.
Just 5 minutes cooking - no beating! Mix in heavy 2-quart saucepan sugar, milk, marshmallow cream, butter and salt. Cook, stirring constantly over medium heat until boils. Boil and stir five minutes more.	Remove from heat. Stir in chocolate morsels until completely melted. Stir in vanilla and nuts. Spread in buttered 8-inch square pan. Cool.	Cut into 30 pieces.
Cream the shortening and sugars. Add peanut butter and mix well. Add beaten eggs, then dry ingredients; mix well. Shape into 1-inch balls and place 2-inches apart on ungreased cookie sheet. Press ball both ways with a fork. Bake at 350° for 10 minutes or until done. Cookies should not be hard when pulled from the oven.
Place apples in an 8-inch square, greased casserole pan. Combine sugar and cinnamon. Sprinkle over apples. Combine flour, brown sugar and butter. Spread mixture over sugared apples. Bake at 350° for 45 to 50 minutes or until fruit is tender and top is browned. Serve warm with ice cream.
Chop raw broccoli and add bacon, nuts and raisins. Mix mayonnaise, sugar and vinegar. Pour on salad and mix well. Chill. You may add pimento for color.
Drain and chop chestnuts. Finely chop parsley and chop crystallized ginger. Combine all ingredients; cover and chill for at least 8 hours. To reduce fat and cholesterol, fat-free mayonnaise and nonfat sour cream alternatives may be substituted. Serve as a dip with fresh vegetables. Yields 3 cups.
Mix sour cream with cream cheese to soften. Add remaining ingredients and mix. Slice top of bread off to make a "lid". Hollow out bread and discard. Fill with mixture. Put lid on and wrap with foil. Bake at 350° to 375° for 1 hour. Serve on toasted garlic bread slices. (They are usually in big, clear bags in store bakeries.)
Mix apples, nuts, flour, soda, cinnamon, sugar and salt in mixer. Beat in egg, butter and vanilla. Bake at 350° for 40 minutes.
Scrub potatoes thoroughly. Bake or microwave potato until done. When cool to touch, slice top of potato open lengthwise. Scoop out pulp, leaving a firm shell about 1/4 inch thick. Mix pulp with other ingredients. Whip until smooth. Stir in shrimp. Stuff shells with shrimp mixture and sprinkle with paprika. Bake at 425° for 10 minutes. Garnish with parsley.
Saute minced seasoning in butter until it becomes glazy but not brown. Mix crab meat and crumbs and add cooked seasoning. Add mustard, mayonnaise, eggs, garlic, salt and pepper; mix well. Pack into well-greased shells. Top lightly with crumbs. Bake in 400° oven until lightly browned. Serves 10.
Melt butter; add to melted butter the salts, sauces and onion powder. Mix dry ingredients in large containers and place in cake pans or roasters. Pour some of the liquid mixture over it, just enough to slightly dampen. Bake at 250° for 15 minutes. Stir every 5 minutes, adding more liquid if desired.
Heat oven to 350°. Mix shortening, sugar, eggs and vanilla until well blended. Blend dry ingredients, then mix in. Stir in nuts. Spread in well-greased 8 x 8 x 2-inch pan. Bake about 30 minutes. Cool; cut into 2-inch squares.
Combine undrained tomatoes, tomato paste, onion, oregano, basil, red pepper, garlic powder and thyme. Bring to boiling. Reduce heat. Cook, uncovered, over medium-low heat, 10 minutes or until mixture thickens slightly, stirring occasionally. Add shrimp and green pepper. Cook, uncovered, 10 minutes or until shrimp are no longer pink, stirring occasionally. Serve over spaghetti. Makes 6 servings.