HumbleIntelligence/food-ner-1-Million huggingface dataset:
After second rising, cut dough into pieces the size of walnuts. Form into balls. Roll each ball into melted butter then in the mixture of sugar, cinnamon and walnuts. Place 1 layer of balls so they barely touch in well-greased tube pan. Sprinkle with a few raisins. Add another layer of balls, sprinkle with more raisins, pressing them in slightly. Let rise 45 minutes. Bake 35 to 40 minutes at 375°. Invert pan so butter-sugar mixture runs down over cake. To serve, break apart with 2 forks.
Whisk together mayonnaise, sugar and vinegar and set aside. Cut broccoli into florets and combine in large bowl with cheese and bacon. Toss with mayonnaise. Cover and chill overnight before serving.
Sift flour and sugar together. Combine oleo, shortening, cocoa and water in pan. Bring to boil, pour this mixture over sugar and flour and stir well. Add eggs, buttermilk, soda, cinnamon and vanilla. Bake at 350° until done.
Cook egg noodles. Combine with all but last ingredient. Cover with Pepperidge Farm dressing. Dot with butter. Bake at 375° for 30 to 40 minutes.
Cook diced pork, stirring so that pork browns, but not too dry. Remove from pan. Saute onion in fat until tender. Add water, potatoes, corn and salt. Cook, uncovered, until potatoes are soft. Add milk. Simmer 10 to 15 minutes. Taste for seasoning, add a dash of pepper. May be thickened, if desired. To serve, sprinkle top with salt pork.
Melt shortening and beat in sugar and vanilla. Stir in eggs. Sift dry ingredients and mix them in. Stir in apples and nuts. Spread in greased 9-inch square pan. Bake at 350° for 30 to 35 minutes. Cut while warm in 2-inch squares. Makes about 16 brownies.
Put dry ingredients in a plastic bowl and shake; mix well. Add oil and shake. Let stand overnight.
Mix syrup, water and sugar together and boil to 250°. Add remaining ingredients, then pour on cookie sheet. Will spread by itself.
Saute onion in 3 tablespoons of oil until transparent. Add flour and cook, stirring for 1 minute. Pour in milk and cook until thickened. Add celery flakes, orange peel, parsley, green pepper, pimento and Tabasco. Remove from heat and add sherry. Add a little sauce to beaten egg whites, then add egg mixture to sauce slowly, stirring constantly. Add pepper and finely cut up crab meat. This will make 8 individual crab dishes or you can make 1 large casserole. Sprinkle crumbs on top. Bake at 350° for 15 to 20 minutes, uncovered.
Beat eggs, then add sugar, Karo, butter, salt, vanilla and pecans. Pour into unbaked 9-inch pie shell and bake at 350° for 45 minutes.
Brown beef and drain. Combine picante sauce, water and tomato sauce. Stir 1/2 cup into ground beef along with chilies, 1/2 cup cheese and 1/2 can French fried onions; mix well. Pour 1/2 of remaining mixture onto bottom of 10-inch round or 8 x 10-inch baking dish. Stuff cooked shells with ground beef mixture; arrange in baking dish. Pour remaining sauce over shells. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and French fried onions. Bake an additional 5 minutes, uncovered. Serve.
Fry bacon; drain. Make gravy using bacon drippings, flour, salt, milk, and water to desired consistency. Dip tomatoes in cornmeal and fry. Make fritters using oil, self-rising flour, cornmeal, egg, and buttermilk. Fry on hot griddle in thin round cakes or fritters.	On huge platter, place corn fritters, then top with alternate layers of gravy, fried tomatoes, and bacon.	Start the stacking of layers again.
Cook chicken until tender in water. Bone and skin chicken. Grease casserole. Cook the spaghetti in chicken broth where chicken was cooked. Mix together soups and mushrooms. Layer spaghetti, then chicken. Cover with soup mixture. Use all ingredients, then grated mild Cheddar cheese to cover top of casserole. Bake at 350° for 30 to 40 minutes.
Mix all ingredients and bake in a greased and floured tube pan at 300° for 1 hour and 25 minutes or until done. Serve with whipped cream and additional Brandied Fruit if desired. Freezes well.
In large skillet, brown chicken in butter. Add vegetables and pasta and water. Cover and simmer 7 to 9 minutes until vegetables are crisp-tender, stirring occasionally. Stir in sour cream and heat thoroughly. Preparation time is 20 minutes.
Combine sugar, salt and flour. Add water slowly stirring constantly. Cook over hot water (double boiler), stirring constantly for 8 minutes. Serve over steamed or baked pudding.
Open crescent rolls and roll out flat. Cut into triangles. Arrange triangles to make a double ring or wreath. One package of triangles will have points facing inward. The other package will have points facing out.
Melt oleo. Add Ritz crackers. Spread evenly into 9 x 13-inch pan. Beat together until well mixed: 1 large can Carnation evaporated milk and 2 boxes instant pistachio pudding. Add 4 cups softened vanilla ice cream (1/2 of 1/2 gallon). Pour over cracker crust. Chill and serve with whipped cream.
Brown hamburger; drain. Add remaining ingredients and simmer until heated through. Serve over rice or on a baked potato. Serves 4.
Mix everything together in a bowl and let marinate in the refrigerator for at least an hour or more. This softens the raisins and blends the flavors. Change the ratio of ingredients to suit your taste. Pineapple can be added or substituted for the apple. Other good additions are golden raisins, dates or orange sections.
Combine apple juice, cloves, 2 cinnamon sticks and orange in saucepan. Bring to boil and simmer 15 to 20 minutes. Remove from heat. Remove orange slices, cloves and cinnamon sticks. Stir in Equal. Pour into mugs. Garnish with cinnamon sticks if desired. Makes 4 (8 ounce) servings.
Bake at 350° for 30 to 40 minutes. Immediately after removing from oven, spread 1 (7 ounce) jar marshmallow cream on cake.
Peel shrimp. Fry garlic and onion. Do not let it brown. Turn off heat, add parsley crackers and crumbs. If consistency is dry add a little water. Bake shrimp 15 -20 minutes at 400° until pink. Lay shrimp on pan individually and spread crumb mixture on top.
In top of double boiler, melt chocolate chips. Remove from heat; add milk, vanilla, salt and nuts. Stir until smooth. Pour into wax paper lined 8-inch square pan. Chill until firm; cut into small cubes and store in an airtight container.
Cook shells. Mix dressing, chicken, onions, mayonnaise and peas. Fill cooled shells with mixture, about 1 tablespoon each shell. Mix soup with about 3/4 cup water; pour over shells. Bake at 325° for 30 to 40 minutes. Can be microwaved.
Mix in order. Grease two bread loaf pans, put waxed paper cut to fit bottom amd grease paper also. Bake at 350° F. for 1 hour.
Saute cloves, chopped garlic, onion and bacon. Put all ingredients in casserole and bake 1 1/2 hours at 350°.
Mix with buttermilk, leaving mixture thick. Drop from spoon into hot grease. Cook until brown.
Combine the oleo, oil, cocoa and water. Add the sugar and flours. Add buttermilk, vanilla and eggs. Bake in greased 9 x 13-inch pan for 25 to 30 minutes at 350°.
Slice chicken in thin pieces. In medium bowl, mix well the chicken, cornstarch, sherry, ginger and salt. In a 12-inch skillet over medium-high heat in hot oil, cook walnuts about 3 minutes, stirring constantly. Spoon onto paper towels.
Cook chicken tender and remove from bone. Add soup and Veg-All. Simmer until flavor is just right.
Beat egg whites until very stiff. Beat in baking powder and sugar and beat until very stiff. Remove from mixer; add vanilla, crushed crackers and nuts. Pour into pie pan that has been generously greased with margarine. Bake at 350° for 30 minutes. Let cool 30 minutes and pour whipped cream on. Set in refrigerator until served.
Combine all ingredients except beets in saucepan. Cook over medium heat, stirring constantly until thickened. Add beets. Cook on low until beets are heated through.
Break meat into small pieces in a medium sized bowl. Add all other ingredients and toss. Serve with crackers, as a sandwich or eat plain.
Dissolve jello in boiling water. Add 2 remaining ingredients; mix well. Pour into a 9 x 13-inch Pyrex dish. Chill until set. Cut into 2-inch squares and serve with Cool Whip on top.
Cream margarine and Crisco. Add sugar; beat until mixture is smooth. Add eggs; beat well. Combine dry ingredients. Add to mixture, alternating with buttermilk. Stir in vanilla and flavoring. Add nuts. Fold in stiffly beaten egg whites. Pour batter into 3 greased and floured 8-inch cake pans. Bake at 350° for 35 minutes. Cool. Frost with cream cheese frosting. Sprinkle with chopped nuts.
Place crackers in large roaster, deep enough so mixture can be stirred easily.	Pour hot oil over crackers. Sprinkle remaining ingredients over this portion.	Stir. Bake 1 hour at 225°. Stir every 15 minutes.
Mix together in a large bowl the chocolate cake mix, egg and oil. Put half of mixture into greased 8 x 8-inch baking pan and press lightly into pan.
Mix ingredients well. Pour in greased pan. Bake at 250° for about 10 minutes. Turn oven up to 275° and cook until brown.
Saute the onion in butter, add parsley, cook slowly, add sale and pour over potatoes in a casserole dish. Mix in the sour cream lightly and top with the cheese. Cover and bake at 350 degrees until it bubbles or the cheese is melted.
Use one 2 1/2 or 3 lean chicken fryers, cut up. Boil about 20 minutes. Mix Crisco, 1/4 cup Bisquick, salt, pepper and milk. Put on to boil for a couple of minutes. Line chicken in a casserole for baking. Add gravy mix over chicken real good.
In a wok, brown the hamburger. Drain fat. Add beaten eggs, garlic and sugar. Mix well. To the dissolved bouillon cubes, add the cornstarch, soy sauce, ginger and Gravy Master and pour over meat mixture. Simmer for 10 minutes, uncovered.
Boil sugar and pineapple in saucepan for five minutes. Dissolve lemon Jell-O in one cup cold water; pour into hot mixture. Add cheese and nuts. Chill until partially set. Fold in whipped cream. Pour into mold; let set.
Combine all ingredients and bake in a greased 9 x 13-inch casserole, covered, for 1 hour at 350°.
Melt butter. Stir in sugar, vinegar and eggs. Add coconut, raisins and pecans. Pour into pie shell. Bake at 300° for 40 minutes.
Beat eggs slightly. Add sugar, butter and oil. Sift dry ingredients into wet mixture. Stir in bananas, raisins and nuts. Beat thoroughly. Bake in tube (flat Bundt) at 275° for 2 hours. Do not preheat oven.
Mix well and bake in greased, floured pan at 350° for approximately 30 to 40 minutes.
Slice zucchini 1/4 inch thick. Parboil for 10 minutes; drain well. Grease 2-quart casserole with margarine. Put half of squash in dish. Add 1/2 can cream of mushroom soup and half of medium onion, diced. Cover with 1/2 cup grated Cheddar cheese and salt and pepper to taste. Add other half of squash and repeat layers. Top with 1 cup crumbled cheese crackers. Bake at 375° for 30 to 45 minutes.
Bring brown sugar and oleo to boil; let cool completely. Beat in cream cheese. Add vanilla. Serve with sliced apples.
Place pork chops in long baking dish. Sprinkle all ingredients over them. Spread on sauce. Bake at 400° for 30 minutes or until done.
Cook ingredients until they are thick. Let completely cool in refrigerator overnight. Next day fold in Cool Whip. Ready to serve as a dip for any fruit.
In shallow dish beat eggs with milk. Dip steaks in mixture; coat with flour seasoned with salt and pepper. In large skillet, over medium high heat, saute steaks in oil and butter, turning once; cook 5 minutes for medium rare. Remove to serving platter; spoon milk gravy over steaks.
*Peeled, cleaned shrimp, sea bass, sword fish, lobster meat or scallops, any firm fish will do.
Cream the margarine with the sugar. Beat in the eggs, one at a time. Add chocolate syrup, flour and baking powder. Bake in a 13 x 9 1/2-inch oblong pan for 30 minutes at 350°. Leave cake in pan and while still hot, spread marshmallows and pecans on top. Have the sauce ready and spread over cake. Chill overnight.
Cut cauliflower into small pieces. Add frozen peas. Mix in dry Good Seasons dressing mix. Cover and refrigerate overnight. Add shredded Cheddar cheese. Moisten with Miracle Whip salad dressing.
Dissolve yeast in 1/4 cup warm (not hot) water. Combine dry ingredients in large bowl. Cut in shortening with pastry blender until mixture looks "crumbly". Stir in yeast and buttermilk; mix well. Roll out onto floured surface. Cut with biscuit cutter. Place on baking sheet. Bake at 500° until brown (about 10 minutes). May store dough in refrigerator in covered container up to a week and use as needed.
Mix all ingredients together. Place in two cooked and cooled pie shells (prefer deep dish shells). You may substitute graham cracker crust. Makes 2 pies.
Boil noodles al dente (slightly undercooked). Melt Velveeta cheese with milk in heavy, nonstick pan. Add one cup Cheddar cheese, mixing until all melted. Drain noodles well. Mix noodles and cheese thoroughly. Pour into one or more casseroles (or freezing containers). Sprinkle top(s) with remaining Cheddar cheese. Bake at 350° for 25 to 30 minutes.
Cook potatoes for 20 to 25 minutes. Cube them. Pour dressing over them while warm. Mix in green onion and salt and pepper to taste. Garnish with sliced black olives.
Mix well. Pour in an unbaked pie shell and bake at 300° for 45 to 50 minutes.
Place popcorn in large bowl. Heat butter and syrup in small saucepan over low heat. Stir in brown sugar and gelatin; bring to a boil over medium heat. Reduce heat to low and gently simmer for 5 minutes. Pour syrup immediately over popcorn, tossing to coat well. Spread popcorn into aluminum foil lined 15 x 10 x 1-inch pan, using forks to spread evenly. Bake in preheated 350° oven for 10 minutes. Cool. Remove from pan and break into small pieces. Makes 2 quarts.
Mix sugar and cocoa. Then with mixer, mix all ingredients thoroughly. Bake at 350° for 30 minutes.
Marinate chicken, chilies and salsa for at least 2 hours. In shallow pan or plate, dip tortillas in whipping cream to soften. Fill with chicken mix and roll. (You can add some cheese inside too.) Place rolled tortillas in 9 x 13-inch pan. Top with 1 1/2 cups cheese and leftover whipping cream. Bake at 350° for 30 minutes.
Mix all together in pan. Bake, uncovered, in 325° oven for 2 1/2 hours or in 350° oven for 1 1/2 hours.
Cream beef, cheese, sharp cheese, Worcestershire sauce, pickle relish, Tabasco sauce and onion salt. Mix well; form into ball and roll in parsley or cracker crumbs. Serves 12 to 15.
Dissolve yeast in water. Place sugar, milk, salt and butter in pan. Heat until lukewarm. Cool. Add yeast and flour. Put in warm place for 15 minutes or until you see risen twice its size. Turn out on floured board. Roll 3/4-inch thickness. Cut with cutter and place on cookie sheet. Turn in 1/2. Butter 1/2. Let rise again 15 minutes (or double in size). Bake at 350° for 10 minutes.
Combine bread crumbs, parsley flakes, cheese, salt, pepper and garlic powder.
Preheat oven to 425 degrees. Cut sweet potatoes into 1/2 inch thick slices; place in a 1-quart casserole coated with cooking spray. Combine cornstarch and next 3 ingredients in a bowl; stir well. Pour over potatoes. Cover; bake at 425 degrees for 45 minutes or until potatoes are tender. Yields: 5 servings, (1/2 cup), 2 points.
Bake pie shell in 400° oven for 10 minutes. Remove from oven. Set oven on 350°. In skillet, brown meat and onion drain well. Add seasoning to meat. In small bowl, combine refried beans, 1/3 cup taco sauce and mix well. Layer 1/2 bean mixture in pie crust; top with half of meat and 1 cup of cheese. Repeat layers. Bake on cookie sheet 20 to 25 minutes. Remove from oven, slice as pie. Top with tomatoes and lettuce.
To make good tea, use plenty of water. Pour boiling water over tea twice, steeping 3 to 5 minutes each time. No extra water will be needed. If tea is sweetened with sugar or saccharin when made, it can be stored when cool in refrigerator without clouding. The native tea countries make tea with cold water; let it steep in sunshine several hours. Will not cloud unsweetened in refrigerator.
Preheat oven to 350°. Combine crumbs and margarine; press firmly on bottom of 9-inch baking dish. In large bowl, beat cheese until fluffy. Gradually beat in milk, eggs, sour cream and vanilla. Pour into prepared pan. Bake 50 to 55 minutes or until lightly browned around edge. (Center will be slightly soft.) Cool. Chill. Garnish as desired. Refrigerate leftovers.
Brown beef; cook rice according to directions. Add these ingredients along with the rest of the ingredients in a casserole dish. Place cheese on top and put in oven until cheese is melted.
Preheat oven to 400°. In saucepan, heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at once, until smooth and glossy. Drop dough by slightly rounded teaspoon onto ungreased baking sheet. Bake for about 25 minutes, or until puffed, golden brown and dry. Place on wire rack. Cool. Cut off tops. Remove soft dough. Fill each puff with rounded teaspoon of ham salad. Makes 5 or 6 dozen.
Pat out 4 equal sized patties. Place in a 9 x 13 x 2-inch dish. Broil 10 minutes on each side. Mix gravy according to package directions. Pour over broiled patties. Place onion and potato slices on top. Cover; bake at 400° for 40 minutes. Makes 4 servings.
Sift together flour, baking soda, and cinnamon. Stir in the oats. Combine egg whites, brown sugar, oil, milk, vanilla and raisins and add flour mixture. Mix well. Drop batter, a teaspoon at a time on to an oiled cookie sheet. Bake at 375° for 12 to 15 minutes, depending on texture desired. Shorter baking time equals softer cookie. Longer baking time equals crisper cookie. Yields 3 dozen.
Combine first 2 ingredients. Press into an 8 x 8-inch pan. Chill. Dissolve Jell-O in 1 cup boiling water and cool. In a blender thoroughly mix the cottage cheese until smooth. (May use processor instead of blender.) Slowly add Jell-O and blend well. Pour into crust and chill until set. Slice fresh berries or frozen on top and let set at least an hour. Serve.
Blend all ingredients except brown sugar and nuts in large mixing bowl. Beat 4 minutes at medium speed. Pour into greased and floured 13 x 9-inch pan. Sprinkle with brown sugar and nuts. Bake at 325° for 1 hour. Cool in pan 15 minutes. Spoon hot butter glaze over warm cake.
Put bacon around chicken and brown in butter. Place dried beef, cut up, in greased pan. Put chicken on top with bacon. Blend soup and sour cream. Add mushrooms with liquid. Pour mixture over chicken. Cover with foil and bake at 270° for 3 hours.
In medium skillet, cook red pepper in hot oil until it is tender. Drain. Separate rolls into triangles. Press rolls over bottom and 3/4-inch up sides of a 9 or 9 1/2-inch quiche dish, pressing dough together well at the perforations.
Wash grapes and slip pulp from the skins of grapes. Steam pulp over hot water in double boiler until they can be mashed through a coarse sieve or food mill to remove seeds. Combine skins and pulp. Add vinegar, sugar and spices (tied loosely in a cheesecloth bag and lightly pounded). Cook together until very thick. Remove spice bag. Pack into hot pint jars leaving 1/2 inch headspace. Wipe jar mouths and adjust lids. Process in boiling water bath canner for 5 minutes.
Brown ground beef with onion. Drain. Add remaining ingredients and simmer for 20 minutes. Serve over noodles, rice or mashed potatoes.
Toss together and bake in greased pan 35 to 40 minutes at 350°.
In a heavy saucepan, heat sugar, syrup, water and salt to a rolling boil, add peanuts. Reduce heat to medium and stir constantly. Cook until syrup spins a thread (293°). Add butter, then baking soda. Beat rapidly and pour on a buttered surface spreading to 1/4-inch thickness. When cool, break into pieces.
Cook macaroni; drain and set aside. In a medium size pan melt margarine. Stir in flour, salt, Worcestershire sauce and mustard. Cook, uncovered, for 30 seconds. Gradually stir in milk. Cook, uncovered, for about 3 minutes. Stir in cheese until melted. Add cooked macaroni to sauce and continue to cook for 3 to 4 minutes, until macaroni is hot.
Combine all ingredients in crock-pot. Cover and cook at low setting for 10 to 12 hours. If desired, thicken gravy.
Drain pineapple and fruit (reserve pineapple juice). Combine Tang and pudding with pineapple juice. Combine fruits and dressing. Chill well.
Sift together the flour, baking powder and salt; set aside. Cream together the shortening and sugar until light and fluffy using an electric mixer at medium speed. Add eggs and vanilla; mix well. Alternately add dry ingredients and milk to creamed mixture, beating well with an electric mixer on low speed after each addition. Spoon batter into paper-lined 3-inch muffin pan cups. Bake at 375° for 20 minutes or until done.
Pour juice from pickles. Slice pickles. Return sliced pickles to jar. Cover with the sugar. When sugar begins to melt, invert jar. Turn jar twice a day for 3 days. Pickles may then be put into smaller jars.
Boil sweet potatoes until done. Cool and peel. Slice in half and arrange in baking dish. Pour sugar over potatoes. Drizzle syrup on top. Cover with pats of butter. Sprinkle very lightly with salt. Bake in oven at 350° for 1 hour.
Cook garlic, butter, mushrooms and peas together in wok or deep pan until sauce is clear. Add scallions and stir. Cook over fish and serve over dish of prepared wild rice.
Cream butter; beat in sugar, vanilla, flour and pecans. Roll in palm of hand the size of butter ball. Bake in 350° oven for 12 to 15 minutes. Roll in powdered sugar while hot.
Melt oleo. Combine with all cracker crumbs. Put 1/2 crumbs into a 9 x 13-inch pan. Pat over bottom. Chill. Stir candy bar crumbs into other 1/2 cracker crumbs. Combine milk and instant pudding; chill until set. Add ice cream; stir until mixed well. Chill. Pour over crumbs in pan. Spread Cool Whip on top. Sprinkle remaining crumbs over top. Chill.
Crush cookies in blender until it resembles dirt; set aside. Cream together cream cheese, oleo and powdered sugar; set aside. Mix pudding with milk, then fold into cream cheese mixture. Add whipped topping. Alternate layers of cookie crumbs and pudding mixture; be sure to finish with "dirt" cookie mixture on top. Chill several hours.
Chop onions and garlic and cook in salad oil. Put in spices, sugar, salt and sliced tomatoes. Simmer for 1 hour. Put in jar and seal up. Brown 1 pound hamburger and use for spaghetti sauce.
Fry bacon and onion together until lightly browned. Add clam liquor and potatoes. Cook 15 to 20 minutes or until potatoes are tender. Add clams. Cool chowder for a few minutes, then return to heat. Add milk in a slow stream, stirring constantly. Add salt and pepper and continue stirring until chowder is hot, but not boiling. Garnish with parsley. Add a small lump of butter to each individual soup bowl and serve. Serves 6.
Mix thoroughly until smooth, using just enough milk to make batter a little thicker than heavy cream. Fry in shortening or cooking oil over high heat. (Pour about 1/4 cup of batter in center of a 10-inch heavy skillet, tilting pan so that batter forms a thin layer over entire bottom of pan.) Fry for about 1/2 minute or until light brown and edges start to curl. Flip over and fry for another 1/4 minute. Spread with about a tablespoon of butter, let melt and sprinkle with sugar. Roll up and enjoy!
Mix salt, pepper, oregano, garlic, bread crumbs and cheese. Beat eggs and milk. Dip the chicken pieces in the egg-milk mixture; roll in seasoned bread crumbs. Heat oil in a skillet and fry the chicken pieces over medium heat until golden brown. Place in a roasting pan and bake, uncovered, at 375° for 45 minutes.
Cut potatoes in half and scoop out the pulp. Place in mixer and whip until smooth. Add butter (as much as you like), milk to moisten and cheese to taste. More the better. Beat until well mixed and place back into skins. Bake at 350° for 20 to 30 minutes and garnish with shredded American cheese. Bake several more minutes until cheese melts.
Mix and boil for 1 minute. Let cool; pour over cabbage. Put in container to freeze. Does not turn dark.
In microwave, cook sausage 4 minutes, stirring halfway through cooking time. Break into pieces and drain well. Add other ingredients and stir well. Cook on full power for 14 minutes, stirring halfway through.