HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, oil and eggs for 1 minute. Separately combine flour, salt, cinnamon, baking soda and salt. Add the 2 mixtures together. Fold in the carrots and walnuts. Bake at 350° for 40 to 50 minutes.
Blend by hand and roll into 1-inch balls. Should make about 1 dozen. Freeze on cookie sheet and put in Ziploc bags. Bake when needed at 350° for about 15 minutes or until firm and slightly browned.
Grind cranberries (medium grind). Pour sugar over cranberries and let set. Wash grapes, cut in half. Put marshmallows in same bowl with grapes. Mix chopped pecans, grapes, marshmallows and cranberries all together. Whip the cream and mix thoroughly. It is better for cranberries, grapes, nuts and marshmallows to sit in refrigerator overnight, then mix with whipped cream about 2 to 4 hours before serving, but this is not necessary. Serves 12.
Cook cabbage a few minutes. Remove with slotted spoon. In the same water, cook potatoes until done. Mash potatoes and butter with masher. In casserole stir all 4 ingredients together and top with cheese. Bake at 350° approximately 30 minutes.
Brown beef in shortening. Add water and simmer in covered skillet for 1 1/2 hours or until tender. Add remaining ingredients and cook until tender. Add more water, if needed. Serve on buns.
Mix all ingredients except cocktail sauce together. Form ball. Refrigerate several hours. Before serving, pour sauce on top.
Saute meat with chopped onion; mix with eggplant which has been cooked and drained. Crumble crackers and add to meat mixture along with eggplant. Put in greased casserole and bake for 1 hour at 350°.
Roll cube steak in flour; salt and pepper to taste; brown in greased skillet on both sides. Place meat in casserole dish or crock-pot. Mix soup, gravy, and water. Pour over meat. Cover and cook 2 hours at 350° in casserole dish, or start on high for 1/2 hour in crock-pot, then cook on low until tender.
First put the lard and wax together and melt; then melt camphor in it. Then put in all the other ingredients except for turpentine and cook until they are all melted. Remove from stove and then add turpentine (turpentine is inflammable).
Drain pineapple well. Mix together; form into a ball. Roll in chopped nuts. Top with a cherry.
Mix all together in a large baking dish. Bake, uncovered, at 350° for 1 hour. Serves 6 to 8.
Put chicken in a casserole and cover with Swiss cheese. Pour over the breast, the can of soup which has been diluted with sherry. Top with stuffing and drizzle the melted butter over all. Bake at 350° for 1 to 1 1/2 hours. Serves 4.
Grease and flour 9-inch baking dish. Cream 1 cup sugar and 1/4 cup butter. Add eggs. Sift together flour, soda, cinnamon and nutmeg. Add to creamed mixture. Mix in apples. Bake in shallow pan at 350° for 30 minutes.
Combine ingredients. Add sage to taste and bake in greased baking dish at 425° for 30 to 40 minutes.
Heat oven to 350°. Grease (not oil) and flour bottoms only of two 9 x 5-inch or 8 x 4-inch loaf pans.
Stir-fry cabbage, carrots and onions in 2 tablespoons oil and soy sauce for one minute. Remove from wok and set aside. Add meat and salt and pepper to vegetables. Heat 2 cups oil in a skillet. Spoon 2 to 3 tablespoons of mixture on each egg roll wrapper, fold sides and roll diagonally. Brush with water to seal. Fry in hot oil until golden brown. Drain on paper towel.
Cook potatoes with onion until tender. Drain. Mix in salt, milk and cup of cheese (about 4 slices) until cheese melts. Pour a layer of potato-milk mixture in a casserole dish. Top with cheese slices. Continue layering potato mixture and cheese. Bake at 350° for 15 to 20 minutes until cheese melts.
Mix eggs, sugar, margarine and vanilla; add coconut, raisins and pecans. Pour into 2 unbaked pie shells and bake at 350° for 40 minutes.
Shape sausage into 12 patties. Fry in a large skillet over low heat until well done but not crisp. Remove to heated platter; keep warm. Pour off all but 4 tablespoons drippings. Core apples but do not pare. Cut into rings about 1/2-inch thick. Arrange apple slices in skillet. Top with grape jelly and cinnamon. Cook over low heat. Cover for several minutes to soften apples. Uncover; cook until apples are tender and well glazed; turn often, being careful to keep shape of apples. Arrange on platter with sausage. Garnish with grape glaze. Serve immediately.
Blend all ingredients together in mixer until smooth. Refrigerate. This dip is great with fresh vegetables.
Cube beef. Heat drippings in a large skillet or flame-proof casserole.	Add beef and fry until brown on all sides. Peel and chop onions and garlic. Add to pan and cook until transparent. Sprinkle in flour and stir into mixture. Add broth, marjoram, caraway seed, a pinch of sugar, paprika and seasonings. Cover tightly and cook gently for 1 3/4 hours.
Melt margarine and saute onion; add potatoes, soup, cheese, sour cream and seasonings. Pour into buttered casserole dish. Mix melted margarine with crumbs. Pat into a crust, covering potatoes, during the last 10 minutes of baking. Bake at 350° for 30 minutes.
Boil macaroni in generous amount of water. Drain and mix with grated cheese, salt	and butter. Lastly, stir in eggs. Pour in greased baking dish and bake to light brown.
Mix all ingredients and pour into baking dish. Reserve 1/4 of potato chips to crumble on top. Bake 20 minutes in 400° oven.
In large bowl, mix Cool Whip, pudding and pineapple. Then add mandarin oranges and marshmallows. Pour into mold or bowl and refrigerate overnight.
Mix peanut butter and butter with powdered sugar until well blended. Stir in Rice Krispies and options. Roll into 4-inch triangles or your size you like. Roll in finely chopped nuts and chill. Slice as needed.
Cut pita bread into quarters; separate into 2 pieces. Cream together softened butter with herbs and seasonings. Spread each pita piece with herb butter. Place pita pieces on baking sheet and bake at 375° until butter is melted and pita is crispy, about 5 to 8 minutes.
Boil together the water and sugar. Cool to room temperature and add lime juice. Pour over melon balls in sherbet glasses. Garnish with pomegranate seeds, a sprig of mint or thin slices of lime.
Pour milk into large bowl. Add pudding mix. Beat with whisk until well blended (1 to 2 minutes). Let stand 5 minutes. Stir in whipped topping. Refrigerate 1 hour.
Combine all ingredients, except butter, in a food processor or blender until smooth. Heat an 8-inch crepe pan or skillet over medium heat. Coat pan with about 1/2 teaspoon of butter. Add 3 to 4 tablespoons of batter to the butter, tilting pan to make an even layer of batter. Cook on one side only. When bottom begins to brown, turn out to cool on a plate. Repeat process with remaining batter. Makes 18.
Mash bananas. Mix well sugar, oil, eggs and salt. Mix flour, spices, soda and pecans (optional). Alternate flour mixture and bananas into the sugar mixture. Bake in two 9-inch pans or one 9 x 13-inch pan; grease well. Bake at 325° for 45 minutes. After cooled ice with cream cheese mix. It makes for smiles.
Mix soups, water, rice and parsley in bottom of flat baking dish. Place chicken pieces on top of mixture and sprinkle with onion soup mix. Cover with foil; bake 2 hours at 350°.
Saute onion and garlic in butter; add quartered zucchini. Cook until tender. Add diced tomato and/or 1 can chili with or without beans. Cover and simmer 5 to 10 minutes. Add cheese and cover to let cheese melt and serve.
Mix in all ingredients. Fold in Cool Whip. Place in paper liners in muffin tins and freeze. Serve on lettuce leaf. Serves 12.
Cream butter and sugar until fluffy. Beat in flour, egg yolks, lemon peel and juice, and milk. Beat egg whites until stiff, fold into first mixture. Pour into pie shell and bake in preheated oven. Bake at 375° for 15 minutes. Reduce heat to 300° and bake 45 minutes until golden or until toothpick inserted in center comes out clean.
Combine both the cream cheese and American cheese in a bowl. Add the garlic powder. Roll into a ball. Put the chili powder (as much as needed) on a plate. Roll the cheese ball around until it is covered with chili powder. Serve with crackers.
Brown beef, pepper, onions and	salt. Add chili powder and tomato sauce. (If there is any grease, drain well.) Pour beef and tomato mixture into oiled 9 x	13-inch baking dish. Pour beans over meat mixture. Spread cheese over beans; set aside.
Place snapper on broiler pan. Brush with butter and squeeze a slice of lemon over each piece of fish. Sprinkle with a small amount of oregano and just a hint of paprika. Broil on top rack of oven for approximately 5 to 6 minutes. Crack door to keep fish warm until serving.
Cream shortening and sugar. Add slightly beaten eggs, sweet milk, vanilla and nutmeg and stir well. Mix buttermilk and soda and then add to the mixture. Mix in enough flour to make a soft dough. Roll thin, cut into strips lengthwise and then across to make squares and rectangles. Place in greased pans and bake at 400° for 10 to 12 minutes. Yields 10 to 12 dozen tea cakes.
Spread pie filling in the bottom of a 9-inch square pan. Sprinkle lemon juice over. Combine cake mix, nuts and melted butter. Sprinkle over pie filling. Bake at 350° for 40 to 50 minutes, until golden brown. Serve with whipped cream or ice cream.
Bring ingredients, except cucumbers and onions, to boil. Alternate cucumbers and onions in jar. Pour hot liquid over cucumbers and onions. Let cool. Cover and refrigerate for 24 hours before serving.
Combine flour and milk in a saucepan, adding milk slowly, and stirring until smooth. Cook over medium heat, stirring constantly, until thickened. Set aside to chill completely.
Grind together first 5 ingredients. Add pineapple and sugar. Dissolve jello and hot water. Cool. Add fruit mixture and refrigerate 4 hours.
Knead flour and salt together adding water gradually. Arrange art shapes on cookie sheet and brush with egg whites before baking. Bake at 325° for 30 minutes. Art will be 1/2-inch thick.
In skillet heat butter until foamy. Add chives and sauce until tender. Add green cabbage and carrots.
Combine wafers and next three ingredients. Mix in pecans, syrup and rum. Blend well. Dust hands with sugar and shape dough into 1-inch balls. Press pecans in top of each ball. Let stand for 1 hour, then roll in sugar. Store in tightly closed jar for 3 days. Makes 5 dozen.
Cook lima beans until done. Mix 6 cups flour, 1 pint salt, eggs and water; roll dough and let dry 2 to 3 hours. Melt Crisco in little frying pan; let it get real hot and add 4 tablespoons flour one at a time so it doesn't get lumpy. Let brown and add 2 tablespoons garlic salt and 1 tablespoon paprika. Add to lima beans and water they were cooked in. Tear up dough and put in last. Dig in.
Mix preceding ingredients with just enough water until dough forms. Roll out on floured surface. Cut into pieces and deep fry until golden. Top with honey or powdered sugar.
Heat milk, sugar and cornstarch in pan until thick, stirring constantly. Add butter and vanilla. Stir and pour into baked pie shell. Sprinkle with nutmeg and bake at 375° for 15 minutes.
In large bowl, stir together flour, oats, sugar, baking powder, soda and salt; set aside. In a small bowl, mix egg, water and oil; add all at once to oat mixture, stirring just until moistened. Stir in blueberries. Spoon into greased or lined muffin cups 2/3 full. Blend 2 tablespoons sugar and cinnamon; sprinkle over the batter in each muffin cup. Bake at 400° for 18 to 20 minutes. Makes 1 dozen. Muffins freeze well. Microwave for a quick breakfast.
Combine 1 c. water and 1/4 c. butter and bring to a boil. Add 1 c. flour and 1/2 tsp baking powder to above mixture. Let cool. Beat in 3 eggs, 1 at a time. Drop by Tbsp in soup and cover. Cook about 20 minutes.
Boil pasta 10 minutes; drain and cool. Drain fruits, saving juice. Add to juice the eggs and flour and cook until thick. Add to pasta. Fold in fruit. Before serving, add about 10 ounces Cool Whip.
Mix butter and flour until creamy. Add pecans and press mixture onto bottom of a 9 x 13-inch pan. Bake crust at 325° for 15 minutes (or until slightly golden). Toast coconut in same oven. Watch carefully for it browns quickly. Next, mix 1 cup powdered sugar and the cream cheese. Add 1 carton Cool Whip to this mixture and spread mixture over the baked crust. Prepare instant pudding according to directions. Allow pudding to set before spreading over cheese layer. Cover pudding with 2nd carton of Cool Whip. Sprinkle coconut on top.
Brown ground beef and onion. Drain grease. Add the rest of the ingredients. Don't drain the vegetables. Bring to a boil and simmer.
Dissolve soda and salt in bowl of water. Soak duck breasts in this water 3 hours. Remove, pat dry, and place in shallow pan. Combine next 5 ingredients in plastic bag. Add duck breasts, close bag and marinate at least 1 1/2 hours (or overnight in refrigerator). Remove breasts form marinade. Wrap each in bacon and secure with toothpicks. Cook on grill for about 5 minutes on each side, basting with marinade. Serves 4.
Melt butter in saucepan. Add brown sugar. Cook 2 minutes. Stir constantly. Add milk. Cook until mixture boils. Remove from heat and cool 10 minutes. Beat in confectioners sugar.
Melt chips in a small saucepan over low heat and stir constantly. Place on graham cracker on top of another and dip 3 sides in melted chocolate to seal, allowing excess to drip off. Place on wax paper until set.
Bring first 2 ingredients to a rolling boil (do not overcook). Remove from stove. Add peanut butter; mix well. Add cornflakes; mix well. Shape by rolling small balls in wet hands. Let set on waxed paper 1/2 hour. Do not double recipe.
In a large bowl, stir eggs, corn syrup, sugar, butter, and vanilla until well blended. Stir in pecans. Pour into pastry shell. Bake in 350° oven for 50-55 minutes or until knife inserted halfway between center and edge comes out clean. Cool. Makes 8 servings.
Mix with mixer. Roll into 6 rolls on wax paper. Sprinkle chili powder on wax paper and roll log in it. Keep refrigerated.
Cook potatoes until tender. Without draining them, mash until size of pea. Meanwhile, cook onion in margarine for 3 minutes. Sprinkle with flour. Cook and stir 1 minute. Gradually stir in milk and cook, stirring often, 5 to 7 minutes until simmering and thickened. Stir in potato mixture and remaining ingredients. Yields 4 servings, 234 calories.
Boil first six ingredients until thick. Boil sweet potatoes until tender. Layer sweet potatoes and apples (apples need to be sliced thin). Put in 9 x 13-inch casserole. Cook for 30 minutes in moderate (350°) oven.
Cook the macaroni. Cook the ground beef with the onion and drain. Add the milk to the tomato soup and heat. Add the cooked macaroni and meat.
Soften cream cheese. Cut dried beef in small pieces. Chop onions fine and mix with cream cheese and 2/3 of the dried beef together with other ingredients. Roll into a ball or log with hands. Roll ball in remaining dried beef. Refrigerate and set out 30 minutes before serving.
Cream shortening and sugar together and applesauce. Mix raisins with 1/2 cup flour. Sift remaining flour with spices, soda and salt. Add dry ingredients to liquid mixture. Beat well. Pour into oiled pan. Bake in very moderate oven 300° to 325° for 1 hour.
Sprinkle steak with paprika and set aside while preparing other ingredients. Brown garlic in margarine and add steak, onions and green peppers. Continue cooking until vegetables are wilted. Add tomatoes and broth. Cover and simmer on low heat about 15 minutes. Blend water with cornstarch and soy sauce. Stir into steak. Cook until thickened. Serve over fluffy rice. Makes 6 servings.
Slice squash in sticks. Mix flour, salt and pepper. Roll squash sticks and fry until golden brown.
Combine broccoli flowerets, chopped dates, bacon, onion and nuts or seeds in a large bowl. In separate bowl, combine mayonnaise, sugar, vinegar and milk. Pour over salad, mix well and serve!
Combine all ingredients in a bowl and beat with a mixer until well blended. Stir in any flavoring that you want to choose, such as: strawberries, bananas, chocolate, etc. Pour into freezer. This does not have a canned milk taste.	Makes about 5 quarts, depending on how much fruit is added.
Mix and dissolve cream cheese in sugar and a little cream. Cook sugar, syrup and cold water until dissolved. Soften gelatin in cold water; add to juice. Chill until partially set. Add pineapple, cheese and whipped cream. Add English walnuts if desired.
Cream the butter. Add sugar and beat until light. Beat in eggs. Add vanilla and sifted dry ingredients. Add cream; mix very well. Chill several hours. Roll to 1/8-inch thickness. Decorate, after cutting out, with tree, angel, bell, etc., cutters. Bake at 350° for 8 to 10 minutes. Makes about 5 dozen. Dough can be made and frozen.
Mix flour, soda and salt; set aside. Mix Crisco oil and sugar. Add eggs. Add flour mixture until well blended. Add bananas and nuts, alternating with buttermilk. Add vanilla. Bake at 375° until golden brown or approximately 45 minutes (use average loaf pan).
Boil fryer; take the meat off the bone. Mix stuffing according to package directions. Mix each can of soup separately with a can of milk until creamy. Layer in casserole dish in this order: half stuffing mix, chicken meat, cream of celery soup, half stuffing mix and cream of chicken soup. Bake at 350° until golden brown.
Place a layer of graham crackers on bottom of 9 x 13-inch pan. Combine oleo, sugar, milk and egg and boil for 1 minute. Remove from heat and add crumbs, pecans and vanilla. Spread this mixture on top of graham crackers. Put another layer of graham crackers. Combine oleo, milk and powdered sugar and spread over top of graham crackers.
Mix all ingredients and form into balls. Flatten on cookie sheets and bake 20 minutes at 400°.
Preheat oven to 350°. Bake in 11 x 13-inch pan or casserole. Dilute soup with 1/2 can water in a bowl; stir and set aside. Combine Ro-Tel tomatoes with salsa and set aside. Layer all ingredients in pan, starting with chips and ending with cheese and chips. You may make 2 or 3 layers of each ingredient. Bake about 15 minutes or until bubbly. Serves 6 to 8.
Preheat oven to 350°; grease and flour a tube pan. Blend all ingredients in a large bowl. Beat 3 minutes on high speed. Scrape bowl often. Bake at 350° for 1 hour in tube pan. Frost with cream cheese icing.
Sift cornstarch with flour. Cream butter and sugar; add flour mixture. Drop by teaspoonfuls onto ungreased cookie sheet. Flatten with fork dipped in water, if desired. Bake at 325° for 15 minutes.
Mix salt, vinegar and water and pour over vegetables and let marinate a couple of hours or overnight. More salt and vinegar can be added to suit taste.
Fry ground beef and drain; add spaghetti sauce, let sit. In large bowl, mix cottage cheese, Mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. Pour 1 cup of sauce in 9 x 13-inch pan and add layer of uncooked lasagne. Cover with 1 1/4 cups of sauce and 1/3 of cheese mix. Continue with layer of lasagne, sauce and cheese mix. Cover with aluminum foil; bake at 350° for 55 to 60 minutes. Let stand 15 minutes before cutting.
Cut chicken into bite-size pieces. Set aside. Mix chicken soup, chilies and sour cream. Place a layer of tortillas (whole or strips) in bottom of a 2 1/2-quart casserole dish. Spoon on soup mixture, then chicken pieces. Sprinkle with cheese. Repeat all layers. Bake at 350° for 40 minutes. Serves 4 to 6.
Cook pasta according to package directions. Drain and cool. Drain artichokes, reserving 1/4 cup liquid; set aside. Cut artichokes into fourths. Set aside. Combine pasta, artichokes, reserved artichoke liquid and remaining ingredients in a large bowl; toss gently. Cover and chill. Yield: 6 servings.
Peel and cut raw potatoes into quarters and then into 1/2-inch slices. Put in pot and barely cover with water. Add onion, parsley, salt, caraway, marjoram and bay leaf. Cook until potatoes are soft. Make a roux from the butter and flour and add a little water from the cooked potatoes to thin. Add this back to the potato mixture to thicken. Stir in vinegar as desired for taste.
Cook sugar, corn syrup and water to 242° or medium ball stage. While this mixture is cooking, place the Karo syrup and egg whites into a bowl. Beat slowly until mixed, then beat hard until light and fluffy. Pour the first mixture into this in a fine stream. When the mixture is completely combined, beat hard for 3 minutes. Add vanilla and store in jars or cans. Do not cover until mixture is cold.
Combine in a large bowl. Mix well. Spoon in jars and seal. To serve, add 2 teaspoons to a cup of boiling water.
Cream shortening and sugar. Add egg and molasses. Sift together the flour, baking soda, salt, cinnamon, cloves and ginger. Add to first mixture. Put in refrigerator to cool (easier to handle). Shape in small balls (flour hands to make easy). Bake on ungreased cookie sheet 8 minutes at 375°. Dust with powdered sugar while warm. Makes 4 1/2 to 6 dozen.
Saut celery in butter until tender. Combine soup and cheese in large bowl. Mix in broccoli and rice; pour in dish. Bake 350° for 30 minutes until bubbly.
Combine all ingredients in container of electric blender; cover and process until smooth. Serve immediately. Yield: 4 cups.
Melt butter in blazer pan or chafing dish. Add garlic and cool slightly. Add shrimp; cook, stirring frequently, until shrimp are tender. Stir in wine and parsley. Heat to boiling. Serve with rice.
Combine ingredients. Chill for at least 1 hour. Serve in hollowed out round bread loaf.
Heat oven to 350°. Grease or spray bottom of 9x13 inch pan. Sprinkle pecans and coconut over bottom of pan. Mix cake according to directions on the box and pour over pecans and coconut mixture. Mix cream cheese, butter, and sugar together. Pour over cake mixture, leaving 1/2 to 1 inch on each side. Bake for 50 minutes. This was always a favorite of Muggsy's when he came to the house. Without nuts, of course.
Cook spaghetti. Mix together soups, chicken and cooked spaghetti. Top with cheddar cheese and bake at 350° for 45 minutes.
Cook pasta just enough so it is soft enough to roll. Don't overcook. Drain and lay flat on foil to cool. Combine Ricotta cheese, 1/2 cup of Mozzarella cheese, egg, Parmesan cheese, salt and pepper in bowl. Spread cheese filling on each noodle. Top with a little sauce, then roll them up. Place in baking dish seam side down. Top with more sauce. Bake at 350° for 35 to 40 minutes. Top with remaining Mozzarella cheese. Continue to bake until cheese melts.
Mix flour and salt. Place in shallow dish. Dip eggplant slices in egg and then in flour mixture. Brown slices until golden in hot oil. Drain well on brown paper. Place one layer of eggplant in glass 8 x 8-inch baking dish; top with half of Parmesan cheese, Italian sauce and Mozzarella. Repeat. Bake at 375° for 15 to 20 minutes or until cheese is completely melted.
Dip okra in egg mixture, then in flour mixture. Fry in hot deep fat.
Mix margarine, flour, brown sugar and oats. In separate bowl mix cranberry sauce and sugar. Grease cake pan with a little melted butter. Spread 1/2 of oats mixture in cake pan. Spread cranberry sauce mixture over oats mixture, then cover cranberry mixture with remaining oats mixture. Bake in 375° oven until golden brown.
Sift together flour, soda and salt. Set aside. In a large bowl beat oil, sugar, eggs and vanilla at medium speed for 3 or 4 minutes. Gradually add flour mixture; beat until smooth. Fold in pecans and apples. Pour batter into a greased and floured Bundt pan. Bake in a preheated 325° oven for 1 hour and 20 minutes or until cake tests done. Cool on a wire rack for 20 minutes. Dribble with brown sugar topping while warm.
In a medium bowl, combine dates and raisins. Pour boiling water over mixture. Set aside to cool slightly. Stir together flour, baking soda, baking powder and salt.
Boil raisins in water; drain raisins, saving 1/3 cup juice. Cream shortening; add sugar and cream again. Add beaten eggs. Stir in oats. Sift flour with spices, baking soda, baking powder and salt. Add alternately with 1/3 cup raisin water. Add nuts and raisins. Spoon onto cookie sheet with tablespoon or roll into balls by hand. Bake for 20 minutes or until lightly brown at 350°. Do not overbake or the cookies will be hard.