HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the butter and sugar	until light and fluffy. Stir together flour and baking powder; set aside. Beat eggs into oleo mixture, one at a time, beating well after each. Add flour and milk alternately, mixing thoroughly. Grease and flour a 9 x 13-inch pan, or use 3 (8-inch) cake pans. Bake in a 350° oven for 25 to 30 minutes.
Pour peaches and juice into buttered 9 x 13-inch baking pan. Sprinkle cake mix over top. Dot with margarine. Bake at 350° for 35 to 40 minutes or until lightly browned. Serve warm with vanilla ice cream.
Blend all ingredients in order given: mayonnaise, ketchup, sweet relish, sugar, Worcestershire sauce and garlic powder. Refrigerate in glass jar or bottle. Makes about 2 cups.
Cream sugar, salt and oleo. Add eggs, sour cream, vanilla, lemon and almond. Sift in dry ingredients and mix. Refrigerate overnight. Dough is soft. Use flour to roll out. Bake on greased cookie sheet at 350° for 7 to 8 minutes.
Soften cream cheese and beat with 3/4 cup sugar and vanilla. Beat cream and 1/4 cup sugar until thick; fold into cheese mixture. Pour into cooled pie shells. Make a well in the middle and pour 1/2 can blueberries into each. Decorate outer edge with strawberries.
Cut up the pickles. Sprinkle sugar over top. Drizzle vinegar over top. Sprinkle pickling spice over top. Do not stir. Cover and let stand for 3 days.
Melt butter and add brown sugar. Roll biscuit quarters into balls, roll in sugar mixture and put into angel food or Bundt pan. Drizzle with a little of the butter mixture. Continue until all the biscuits are used. Sprinkle with remaining cinnamon/sugar mixture. Bake at 350° for 35 minutes.
Beat egg whites until a fine foam mounds gently around the beaters. Add 6 tablespoons sugar, one tablespoon at a time. Beat after each addition. Add salt and cream of tartar. Beat well. Spread on pie and seal edge. Brown at 325° for 12 to 15 minutes.
Clean the rice as for boiling in water. Cook with the milk and salt, adding a few seeded and sultana raisins, if desired. Serve hot like boiled rice or press into small cups. Cool and serve with cream and sugar.
Place in bottom of 9 x 13-inch pan the Twinkies, cut in half longways. Layer all other ingredients. Top with cherries and chopped nuts. Chill and serve.
Prepare mix according to directions on the package; mix coffee. Pour into wax lined glass loaf dish. Microwave on 70% power for 5 minutes, rotate dish, then microwave on High for 2 to 3 minutes. Let stand for 3 minutes. Turn out on serving plate and sprinkle with mixture of sugar-cinnamon.
Soften	gelatin in undrained pineapple and lime juice for 5 minutes. Cook and stir over medium heat until gelatin is dissolved.	Cool to room	temperature. Stir in	eggnog; chill until partially set. Fold in celery. Turn into a 12 x 7 1/2 x 2-inch pan; chill until almost firm. Heat cranberry juice until boiling. Stir in raspberry jello until dissolved; chill until partially set. Fold in relish. Carefully spoon on top	of eggnog mixture. Chill until firm. Cut	into squares. Serve on	lettuce leaf; garnish with roasted cranberries.
Bake at 375° for 15 minutes. Cool. Add 1 quart cut up strawberries when crust is cooled.
Mash a package of cream cheese until soft. Add mayonnaise gradually; mix well. Add cream, which has been whipped, then fold in chopped nuts, crushed pineapple and lemon juice. Put in refrigerator until firm. Serve on lettuce with salad dressing.
Sift together flour, baking powder, salt and sugar; cut in the butter. Add milk and mix. Pour in a greased baking pan. Cover with 2 cups fruit. Sprinkle 1 cup (or less) sugar over fruit and dot with butter. Add one cup fruit juice. Bake in oven at 350° for 30 to 40 minutes. Batter will come to top. Serve topped with cream.
Cook macaroni according to package directions; drain and set aside. Preheat oven to 400°; melt two tablespoons margarine over low heat; add onion and cook until tender. Stir in flour, salt, mustard and pepper. Slowly stir in milk, stirring until thick and smooth. Add 3/4 of the cheese and then stir into milk mixture until cheese is melted. Transfer cooked macaroni to lightly greased 1 1/2-quart casserole. Pour cheese over macaroni and toss to coat. Top with reserved cheese. This recipe will serve 4 people.
Cream shortening and sugar. Add eggs and vanilla. Add dry ingredients and sour cream. Bake in 9 x 13-inch pan or tube pan at 350° until toothpick comes out clean.
Beat butter at medium speed with electric mixer until soft and creamy. Gradually add sugar; beat at medium speed for 6 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix at lowest speed just until blending after each addition. Stir in flavors. Pour in a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 20 minutes. Cool in pan for 10 to 15 minutes, then remove from pan.
Mix well in order given. Drop by spoonfuls on ungreased cookie sheet. Sprinkle with sugar. Press down a little. Bake until light brown in 350° oven.
In large bowl, stir together salad dressing, dill and pepper. Stir in remaining ingredients. Chill. Makes 6 servings.
Cream butter and sugar. Add eggs, one at a time, beating after each. Sift dry ingredients. Add alternately with syrup. Add vanilla. Pour into 2 well-greased and floured pans (about 8-inch). Bake at 350° for 30 minutes.
Thaw spinach in strainer; squeeze out excess water. Mix together all ingredients, except noodles. Break noodles into 1/2-inch pieces and add to dip. Add noodles less than 1 hour before serving so they don't get soggy.
Preheat oven to 350°. Butter a 9 x 13-inch glass pan. Combine first 7 ingredients in large bowl. Stir in chilies. Pour into pan. Bake until lightly browned and tester comes out clean, about 45 minutes. Serve with salsa and chopped cilantro on the side. Serves 8.
Cut pickle into thin parallel slices, almost the full length of the pickle. Spread carefully into a fan shape.
Sort crabmeat to remove shells. Crumble the bread into fine crumbs. To the crab meat, add the crumbs and the rest of the ingredients. Mix and shape into patties. Saute in a mixture of vegetable oil and butter until lightly brown on each side. Makes about 6 good sized cakes.
Mix cake mix with cocoa. Add vanilla, buttermilk, cake coloring, eggs and margarine. Blend until moistened. Add soda to vinegar and mix into cake mixture. Beat for 4 minutes at medium speed. Bake at 350° in layer pans for 25 to 30 minutes or until cake begins to pull away from sides of pan. This makes 3 layers.
Mix together the first 3 ingredients until creamy. Place 3 slices of bread on pan under a broiler; toast one side. Remove from broiler; spread untoasted side with mixture. Return to broiler; let cook until mixture bubbles (1 minute).
In a heavy pan, melt the margarine. Add the evaporated milk and sugar and bring to a boil, stirring constantly. Boil rapidly for 5 minutes; keep stirring. Remove from heat and immediately add the chocolate chips and marshmallow cream. Beat until all is blended. Add walnuts. Pour into a greased baking pan and let it cool.
Preheat oven to 350°. In a 13 x 9-inch pan, melt margarine in oven. Put graham cracker crumbs over margarine. Top with coconut and milk. Then bake 25 minutes or until lightly brown. Melt over low heat the chips and peanut butter. Pour this over other. Let set. Then cut into squares.
Fry bacon and drain. Use shortening to fry potatoes. Leave skin on potatoes; cut round. Cut onion round. Cook onion and potatoes together. When done, add beaten eggs and cubed or shredded cheese and bacon. Salt and pepper to taste.
Cream butter and sugar; add eggs one at a time. Flour fruit and combine all ingredients. Drop by teaspoon on greased cookie sheet. Bake at 250° about 35 minutes.
Cream Crisco and sugar, pour over this mixture boiling water and let cool. Dissolve yeast in lukewarm water, add to the Crisco mixture. Then add well-beaten eggs. Add salt and flour and stir well. Put in bowl, grease top and cover with foil. Refrigerate overnight. Roll out and let stand 3 hours before baking. Bake at 425° for 15 minutes.
Mix the ingredients in a large bowl and shape into 1/2-inch thick patties. Spray rack of broiler pan with nonstick spray coating. Arrange patties on unheated rack. Broil 4 to 5 inches from the heat about 10 minutes or until no pink remains; turn once. (Or spray a large skillet with nonstick spray coating and cook sausage over medium heat for 8 to 10 minutes or until no pink remains.) Makes 4 servings.
Mix all together. Put in unbaked pie shell, then add top. Put vent holes in top. Bake at 350° for 45 minutes.
Combine all ingredients except chicken. Mix thoroughly; pour over chicken cubes. Marinate, covered. Refrigerate for several hours or overnight, stirring occasionally.
Cook broccoli until just tender. Drain and place in a greased casserole dish. Make a sauce of the butter, flour, salt, milk, pepper and cheese. Pour sauce over the broccoli. Sprinkle top with bread crumbs and cooked bacon. Bake at 350° for 20 minutes or until bubbling hot and browned on top.
Spread cream cheese on round pizza pan. Gently spoon on chili and vegetables. Top with cheese. Bake at 350° for about 15 minutes or until shredded cheese is melted. Serve with nachos.
Beat eggs, add sugar and flour, mixed, then milk and butter. Bake in an uncooked crust till it sets.
Mix all ingredients; pour into greased pan. Bake for 20 to 25 minutes at 425°.
Brown ground beef; add tomatoes, green peppers, onion, rice, basil and pepper. Cover and simmer 25 minutes, stirring occasionally. When rice is cooked, top with cheese slices. Heat until cheese is melted. Serves 6.
Beat egg whites with salt and cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating well after each addition, then continue beating to very stiff peaks. Fold in vanilla and nuts. Spoon into lightly greased 8-inch pie plate to form nestlike shell. Build sides up 1/2-inch above edge of pan. Bake in slow oven (300°) for 50 to 55 minutes. Cool. Stir chocolate in the water over low heat until melted. Cool until thickened. Add 1 teaspoon vanilla. Whip cream; fold into chocolate mixture. Pile into shell. Chill 2 hours.
Preheat pan; add olive oil (2 ounces). Saute veal 1 minute on each side, turn, cook for one minute and remove to side plate. Add red sauce; bring to a simmer. Add veal. Season to taste. Add peas. Heat vegetables. Serves 2.
Preheat oven to 350°. In large skillet, brown chops; remove and drain off fat. In buttered 2-quart casserole, arrange potatoes, mushrooms and chops. In small bowl, mix water and onion soup mix. Stir. Pour over meat. Cover with foil and bake 1 hour or until potatoes are done.
Wash zucchini; cut off stems. Cut each in half crosswise. In a small amount of boiling water with 1/2 teaspoon salt in a large saucepan, cook zucchini, covered, for 5 minutes, or until just tender. Drain well; cool and scoop out seeds. In skillet, melt butter. Saute garlic until golden; lift out and discard. Add onion; saute, stirring, until golden. Add tomato, rice, oregano, salt and cayenne. Toss with fork to mix well.
Combine flour, sugar and salt. Blend in shortening until crumbly. Combine water, vinegar and egg. Beat lightly with fork. Pour into dry mixture. Blend until sticky. Chill 2 hours. Divide into 4 or 5 balls or roll out to fit pie pans. Wrap securely and refrigerate or freeze.
Take bananas unpeeled, pineapple and peanuts unopened and enough salad dressing in a jar. Just before serving time, assemble peeled and sliced bananas, drained pineapple and salad dressing in servings bowl (which of course you have remembered to bring, along with a knife to slice bananas and a can opener to open the pineapple). Just before serving, add peanuts and stir. Caution; don't add the peanuts too soon. They get soggy. This salad requires no refrigeration in transit to the picnic site and minimal preparation at serving time. This is a favorite at our house, where we often make individual bowls. It also can serve as a dessert after a heavy main course.
Mix well, then add your fruit (mandarin oranges, pineapple either crushed or chunk). Mix gently. Refrigerate.
Put noodles to cook in plenty of boiling salted water. Drain sauerkraut; rinse in cold water and drain again. Spread about 3/4 of sauerkraut in a greased shallow 1 1/2-quart dish. When noodles are barely tender, drain and add butter. Toss and spread over sauerkraut. Sprinkle with salt, pepper and most of cheese. For color, add a few strips of pimento. Cover and bake at 350° for 45 minutes to 1 hour. Serves 6.
Have ingredients at room temperature; blend. Form into 2 balls and roll in chopped nuts.
Place English muffins on a cookie sheet. Place on top rack of oven. Turn oven onto broil. Set oven temperature to 400°. Remove from oven when slightly brown.
Heat water, milk and margarine. Cool. Add beaten eggs, salt, baking powder and potatoes. Add flour, knead well. Keep dough covered. Roll 1/8 of dough out on lightly floured surface to pencil thickness. Cut into 1 inch pieces. Allow to dry on lightly floured board about 4 hours. Dough may be frozen for future use or cooked in boiling water until they rise to the surface.
In a large bowl, put flour and coat your chicken on all sides; set aside. In a large frying skillet, put your oil or shortening and put on a medium flame to heat until a little drop of flour dropped into it sizzles. This keeps your chicken from getting greasy. When grease is ready, fry chicken to a golden brown. Take chicken out when done and drain on a paper towel. In the bottom of a long baking dish, put a layer of pizza sauce. Place chicken on top of pizza sauce and sprinkle with oregano. Put the rest of the pizza sauce over the chicken; top with Mozzarella cheese and put in a 350° oven until cheese is a medium golden brown. Serves 4. Your kids will want this as often as you will fix it.
Boil potatoes in water for 10 minutes; drain and set aside. In a large heavy pot, saute the bacon, onion and celery over medium-high heat until celery is tender and bacon is crisp. Drain the bacon grease from the onion, celery and bacon. Add milk, the 1 quart of water, chicken base, salt and pepper. Heat until hot, but not boiling. In a heavy large saucepan, melt the margarine and add the flour (to make a roux). Mix well and allow to bubble for 1 minute. While constantly stirring, add the flour and margarine mixture to the milk mixture, very slowly. Continue stirring until thick and creamy. Stir in potatoes, parsley and whipping cream. Serve while hot. Garnish with shredded Colby cheese, fried bacon bits, chopped green onion or all 3.
Mix Jell-O in 2 cups hot water. Drop in marshmallows, cut in fourths. Stir until melted. Let stand until set. Beat in 1/2 pint whipping cream and the crushed pineapple with mixer. Stir in nuts. Let set until firm. Keep refrigerated.
Mix the eggs with buttermilk. Add melted butter. Mix all dry ingredients. Add buttermilk to hotcake consistency. Bake in a 2-inch buffet or steam table pan at 400° until done.
Mix together and marinate for 48 hours in refrigerator. Makes enough for 25 chops. Delicious cooked on the grill.
Wash beans and add to 1 1/2 quarts water in a large saucepan. Boil. Reduce heat and simmer for 30 minutes. Remove from heat; cover and let stand 1 hour. Drain off liquid, reserving 1 cup. Pour beans, 1 cup bean water and remaining ingredients into a crock-pot. Cook on low for approximately 8 hours, stirring occasionally.
Brown hamburger. Add onion, green pepper, cabbage and rice. Stir in tomatoes and paste, water, salt, pepper and bay leaf. Heat mixture to a boil; reduce heat, cover and simmer for 25 minutes or until rice is tender. Stir occasionally. Serves 4 to 6.
Cream together sugar, margarine and Crisco. Beat in eggs one at a time. Alternate adding milk and dry ingredients. Mix well. Bake at 350° for 1 hour and 15 minutes.
Slice sausage 1/4-inch thick slices. Brown in 12 or 14-inch skillet on medium heat. Brown both sides of slices approximately 10 to 12 minutes. Mince garlic and stir thoroughly into skillet as sausage browns. Slice pepper into 1/4 x 2-inch slices. Dice onion. When sausage is browned, add pepper and onion. Continue medium heat and stirring, cook 5 minutes. Add kidney beans, tomato sauce, stewed tomatoes and chili powder. Stir thoroughly and continuously approximately 5 minutes. Add and stir in water; reduce heat and let cook down, uncovered, for 10 to 15 minutes, stirring occasionally. Result should be a nice thick dark brown sauce with sausage, peppers, onions and tomatoes visible. This is a fun one pan easy quick meal that can be adjusted to taste and will fill the kitchen with a wonderful fragrance. Serve with buttered hard rolls and a green salad or for a real treat with buttered sun-dried tomato bread.
Combine cornmeal, baking soda and salt. Stir in milk, eggs and corn. Stir in cheese, chili peppers and onion; mix well. Brown and drain ground beef. Stir in kidney beans, tomato sauce, chili powder and garlic powder; cook until heated through. Grease and sprinkle a thin layer of cornmeal over the bottom of a 12 x 7 x 2-inch baking dish. Empty half cornmeal batter into dish. Cover with meat/bean mixture and top with remaining cornmeal batter. Bake at 350° for 45 minutes.
Mix all ingredients except coconut; mix well. Drop dough by heaping teaspoonful into coconut; roll like fingers. Place on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 2 dozen.
Pour milk into large bowl. Add pudding mixes. Beat with whisk 30 seconds. Add lemonade concentrate. Beat with wire whisk 30 seconds (mixture will be thick). Immediately stir in whipped topping. Spoon into crust. Refrigerate 4 hours or until set. Garnish with lemon slices, if desired. Store leftover pie in the refrigerator. Makes 8 servings.
In a large bowl, combine 1 cup flour to chopped fruit, raisins and nuts. In 2nd bowl, combine remaining flour (2 3/4) with baking powder and salt. In a 3rd bowl, beat egg whites until stiff (but moist); set aside. In a 4th very large mixing bowl with your electric mixer on high speed, cream butter, margarine and sugar.	Add extract and egg yolks (slightly beaten). Gradually beat in flour mixture; next add the floured fruit mixture. After all is well mixed, fold in egg whites. Pour into tube pan (sprayed with Pam and well floured). Bake for 1 hour at 300°; reduce oven to 250° and bake for 1 hour and 10 minutes. Once baked, leave in pan until cool. Then remove from pan; cover with a large bowl overnight. Next day, wrap well with Saran Wrap and foil. Keep in refrigerator and it will keep for weeks. The bowl is very heavy and having someone to help you is great.
Combine all ingredients and chill. Serve with crisp raw vegetables and/or tortilla chips. Yield: About 1 1/2 cups.
Chop cabbages. Cook in 2 cups water for 5 minutes. Drain and set aside. Mix margarine, flour, salt, pepper, milk and green peppers. Cook until thick. Remove from heat and add Cheez Whiz.
In large bowl, combine first eight ingredients. Place chicken in mixture and coat. Cover and marinate overnight in refrigerator. Remove chicken from marinade. Coat each piece with bread crumbs. Bake, uncovered, at 350° for 45 minutes.
Mix first 3 ingredients. Add milk. Combine flour, salt and soda and add to mixture. Add mashed bananas and mix well. Pour into 2 greased loaf pans. Bake in oven at 350° about one hour.
Mix last 6 ingredients. Pour over chicken in shallow baking dish. Cover with clear wrap and marinate at least 1 hour in refrigerator, but no more than 3 hours. Bake, uncovered, at 350° for 30 to 45 minutes if boned or 1 hour if whole. Serve leftover liquid over cooked rice.
Dice onion and green pepper, lightly brown in oil. Plank cut potatoes. Add to pot with salt, pepper and paprika. Cover with water and cook till tender. Add sausage when potatoes are half way done. Water should blend in with potatoes.
Cook and stir hamburger and onions in a 10-inch skillet until hamburger is light brown, drain. Stir in tomatoes (with liquid), green pepper, water, mushrooms, salt, sugar, chili powder and spaghetti. Break up tomatoes with fork. Heat to boiling, reduce heat, cover and simmer, stirring ocasionally, until spaghetti is tender, about 30 minutes. Sprinkle with cheese.
Scald and peel tomatoes; cut them in small pieces and put with all other ingredients into a granite saucepan. Cook very slowly for three hours and then can and seal.
Dissolve dry yeast in 1/2 cup water. In a large bowl combine dissolved yeast, rest of water, shortening, sugar and salt. Add flour a little at a time. When all flour has been added, knead well. Let rise. Turn onto floured board and knead again. Divide in half. Form two long loaves. You can use a French bread pan or cookie sheet. Bake at 350° for 50 to 60 minutes.
Combine water and sugar. Bring to a boil. Add pie filling and return to a boil. Pour boiling mixture over gelatin, stirring to dissolve. Add pineapple and juice, lemon juice, cola and nuts. Pour in 9 x 13-inch pan and chill.
Finely chop celery, green onions, tomatoes and bell pepper. Combine in bowl. Add mayonnaise and crackers after crumbling. Add salt and pepper to taste.
Boil chicken; salt slightly. Cut up celery and cover with stock. Simmer 15 minutes (keep pot covered at all times). Then add cut up onion and simmer until tender, about 20 minutes. Keep adding stock as needed. Then add about 1 teaspoon of molasses and 1 tablespoon of soy sauce. Add cut up chicken and bean sprouts. Season with salt and pepper to taste. Let it all simmer about 10 minutes. Then add flour or cornstarch paste to thicken. (I add all my chicken stock to make a good pot full. Try adding a can of chow mein vegetables if you like.) Thicken only what you intend to use. Freeze the remaining chow mein. Thickened chow mein doesn't freeze well.
Heat the oil in a small skillet. Add the minced onion and saute over medium heat until the onion is soft and translucent. Set aside to cool. Beat together egg, sugar and milk. Combine flour, corn meal, baking powder and salt. Mix thoroughly. Combine flour mixture with egg mixture. Mix until well blended. Add corn, sauteed onions and grated cheese. Mix well. Spread into a buttered 8-inch baking pan. Bake at 375° for 25 minutes or until lightly browned and firm on top.
Melt margarine; add coconut and chopped pecans. Brown lightly in oven; set aside. Combine softened cream cheese and milk, using mixer. Fold in Cool Whip. Put 1/4 of this mixture into each pie shell. Drizzle 1/4 jar of caramel sauce on each. Sprinkle with 1/4 of the coconut and pecan mixture on each pie and repeat layers. Freeze. Serve right from freezer.
Put 1/4 cup pineapple juice and gelatine in a cup and stir. Put into the microwave and bring to a boil. Put this gelatine into the bowl of creamed cottage cheese. Add all other ingredients and mix well with a spoon. Spray a pie pan with Pam spray. Sprinkle top with cinnamon and refrigerate.
Combine all ingredients in large pot and simmer for 10 minutes. Mixture will keep refrigerated for several weeks. Can be reheated when ready to use. Great for those who don't like apple cider.
Butter an 8-inch square pan. Set aside. Into a 2-quart heavy saucepan, place sugar, salt, butter and evaporated milk. Stirring constantly, cook over medium-high heat until mixture comes to a full boil. Boil 5 minutes stirring constantly. Remove from heat. Add chocolate and marshmallow creme; stir vigorously and speedily until chocolate is melted and mixture is uniform in color. At once, stir in the nuts and pour into desired size squares. Store in airtight container.
Add sugar to melted butter. Add remaining ingredients and mix all together. Put 1 teaspoon on Scrull iron. Take off and roll in cone shape.
Mix sugar, water and syrup in deep pan. Bring to a boil. Cook to hard ball stage. Slowly pour over egg whites while beating with electric beater. Beat until candy clings to spoon and loses most of its shine. Spread on smooth surface; sprinkle with powdered sugar. Spread generously with peanut butter. Roll into one large roll; divide into 2 rolls. Cut into desired pieces.
Combine the vegetables and seasonings in a large saucepan; heat to a boil. Reduce heat, cover and simmer until the vegetables are tender, about 10 minutes.