HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 300°. Mix dry ingredients except sugar together. Sift 3 times. Cream butter and sugar mixture. Beat eggs and then add to butter and sugar mixture. Using electric mixer, add flour and milk intermittently to butter, eggs and sugar mixture. Flour should be added as the very last ingredient. Then add vanilla to the mixture. Flour and grease round tube pan. Bake cake to golden brown, about 2 hours. One cup floured nuts and 1 cup floured raisins may be added to mixture as last ingredients if desired.
Reserve 2 tablespoons blueberry pie filling. Heat remainder, stirring constantly. Remove from heat. Slowly add gelatin; stir until dissolved. Add lemon juice and peel. Chill until almost set, then whip with beater until fluffy. Beat egg whites until they hold a stiff peak; fold into gelatin mixture. Pour mixture into pie shell; chill until firm. Garnish with frozen whipped topping and reserved blueberry filling. Tastes terrific! Good alternative for the holidays to traditional pumpkin and apple pies.
Peel avocados and add onion. Mash with potato masher until smooth. Stir in remaining ingredients. Chill 3 hours.
Brown beef and onion in large skillet over medium heat (8 to 10 minutes). Pour off drippings. Stir in potatoes, salt and pepper. Increase heat to medium-high and cook 5 minutes, stirring occasionally. Stir in salsa. Continue cooking 8 to 10 minutes or until potatoes are lightly browned. Stir occasionally. Garnish with green onions and olive slices. Serves 4.
Rinse, drain and slice mushrooms thickly. Heat large pan and then add olive oil. Add pressed or chopped garlic to hot oil and (before garlic starts to brown) add mushrooms and stir. Let cook for 5 to 8 minutes, until tender. Splash with sherry and stir for another minute or so. Spoon onto cooked pasta (fettucini works well) and garnish with Parmesan cheese and chopped parsley or scallions.
Soak the first 5 ingredients in a large bowl. Add the egg and sugar. Sift together the salt, baking soda and flour. Add dry ingredients alternately with 1-quart buttermilk. Bake in 3/4 filled muffin tins. Bake at 375° for 22 minutes. Check center with toothpick to check if done.
Shred cabbage, peel and section orange, slice celery, core and chop apple and cut grapes in half. Combine above (except apple and yogurt) in large bowl. Cover; chill in fridge.
Beat eggs until lemon colored. Add sugar; beat. Add dry ingredients and sour cream; mix slowly. Add flavoring. Pour into pan. Bake at 350° for 45 minutes.
Put sugar and milk in a large pan and let cook until a soft ball forms. Check for soft ball by stirring every few minutes, then let a couple drops of mixture drop in a cup of cold water. Feel it to see if it makes a soft ball or use a thermometer. Use the 1 teaspoon of butter to butter your plate. Once you've reached a soft ball, take off stove and add vanilla, 1 tablespoon of butter and peanut butter. Stir until it thickens or loses its glossy look. Pour in plate.
Brown beef, onion and peppers. Drain off fat. Sprinkle with seasonings. Add tomatoes and tomato sauce. While this simmers, cook rice as directed on package. Add cabbage and simmer until cabbage is done. Stir in rice and serve. Cabbage is in the stuffing, not around it.
Melt butter in iron skillet on stove. Add sugar and pineapple into skillet. Add cake mix on top and pat down. Bake until done.
Cut butter into squares. Dot bottom of ungreased pan with butter squares. Mix flour, sugar, baking powder and milk together. Pour over butter. Spoon fruit over all, allowing space for dough to bubble up. Bake in 350° oven for 30 to 35 minutes or until golden brown on top. Especially good with peaches. Serves 4.
Combine the first 8 ingredients; shape into 1-inch balls. Dredge meatballs in 1/2 cup cornstarch. Pour oil into a 13 x 9 x 2-inch pan. Add meatballs; bake at 350° for 35 to 40 minutes. Drain and set aside.
Mix well in a very large container; use an ice cream scoop to dip cookies onto a sprayed cookie sheet. Bake at 325° until browned. These freeze very well.
Cook corn and garlic in butter in skillet over medium-high heat, stirring constantly, until tender; set aside. Cook potatoes in boiling water 20 minutes or until tender. Combine potatoes, milk, salt, pepper, chili powder and cumin in a large bowl. Beat at medium speed with an electric mixer until smooth. Stir in corn mixture and chiles. Garnish with chili powder, if desired. Yields 4 to 6 servings.
Mix first 3 ingredients in oblong baking dish. Bake at 300° until done. Mix well the cream cheese, 1 box Cool Whip and powdered sugar; spread on cooled crust. Beat puddings and milk with mixer at medium speed. Spread over the other two layers and top with Cool Whip. Refrigerate.
Combine all ingredients, grease and lightly flour 24 mini muffin tins. Put equal amounts into each tin. Bake for 10 minutes or until lightly browned.
Cream the sugar and margarine; add the egg yolks. Beat until light and creamy. Add vanilla, flour and salt. Blend well. Fold in the potato chips, coconut and chopped nuts until well mixed. Shape into balls, about the size of walnuts. Roll in granulated sugar and press down lightly with a fork on a cookie sheet. Bake at 350° until lightly browned, about 8 minutes. A nice change. A cookie that's not too sweet but nice and crunchy.
Combine sugar, cornstarch and water in a large glass mixing bowl until smooth. Stir in frozen strawberries and juice. Microwave for 2 minutes on High. Stir and continue cooking for 2 to 5 minutes on High or until thickened. Cool. Fold whole strawberries into glaze mixture. Pour into baked pastry shell. Chill. Serve with whipped cream. Makes a 9-inch pie.
Cook ground beef and drain well in colander. Spray hot water over beef to get all fat off. Combine cabbage, beans and tomato juice and add salt, pepper and chili powder to taste. Simmer until cabbage is well done.
Cream sugar and margarine in a large bowl. Beat in eggs, one at a time. Add vanilla. Add flour and mix well. Spread 3/4 of batter into a greased 11 x 15 x 1-inch pan. Cover with fruit filling. Drop remaining batter by teaspoonfuls, randomly on top of filling. Bake 45 minutes at 350°. Cool and cut into squares.
Combine all ingredients and mix well. Heat some vegetable oil in a skillet over moderate heat. Spoon 1/4 cup potato mixture into skillet for each pancake. Spread carefully to make a 3-inch cake. Cook, until browned, on both sides, turning once. They should brown nicely in 8 to 10 minutes. Makes 6 to 8 pancakes.
Brown hamburger and Italian sausage. Drain and add all other ingredients. Mix together. (Add water, if necessary.) Let simmer 2 hours. Serve over pasta.
Cream first 3 ingredients, then add beaten eggs and vanilla. Mix dry ingredients and add to batter. Stir in chocolate chips. Bake at 350° for 30 to 35 minutes.
Mix all ingredients, except confectioners sugar and nuts. Spread in jelly roll pan that you have greased and lined with waxed paper. Sprinkle chopped nuts on top. Bake 15 to 20 minutes in a 375° oven.
Heat water and bouillon cube to a boil. Add broccoli and carrot. Cook according to package directions and remove from heat. Do not drain. In	separate saucepan make a white sauce by melting butter and slowly stirring in flour. Continue stirring while gradually adding milk. Stir in cheese, chicken soup, onion, Worcestershire sauce, salt and pepper.	Add broccoli-carrot mixture to white sauce mixture and cook over medium to low heat until desired degree of thickness. Yield: 6 to 8 servings.
Mix altogether by hand. Bake in a 400° oven for 15 to 20 minutes.
Mix all in a blender and add 10 to 12 ice cubes, one at a time, until all is blended. May be done in food processor, also. Usually done in 2 sections so that it won't overflow.
Grease a 9x13-inch pan. Layer the bottom of the pan with Club crackers.
Mix pretzels, butter and 2 tablespoons sugar; put in bottom of baking dish. Bake for 6 minutes. Let cool. Mix cream cheese, 3/4 cup sugar and whipped topping.	Boil water and add strawberry Jell-O and strawberries. When pretzel layer has cooled, spread cheese mixture over it, then fix Jell-O mixture and spread over cheese mixture. Chill.
Saute onions and celery in butter in large skillet until soft. Remove from heat; stir in remaining ingredients. Line baking dish with heavy-duty foil. Grease foil generously. Bake at 350° for 45 minutes or until brown and firm in center.
Combine sour cream or yogurt, lemon juice, Worcestershire sauce, celery salt, paprika, garlic salt, salt and pepper and mix well. Dip chicken in mixture, then into stuffing. Roll up chicken and place in 9 x 12-inch baking dish. Refrigerate 24 hours. Pour melted oleo over chicken and bake, uncovered, for 1 hour at 350°.
Cook the spaghetti noodles, drain and put into a 9 x 13-inch pan. Mix together the egg, milk and Parmesan cheese (amount as desired). Add to spaghetti noodles. Brown the hamburger meat. Drain grease and add celery and onion, if desired. Put on top of spaghetti noodles. Pour a jar of your favorite spaghetti sauce on top of hamburger. Bake for 30 minutes in a 350° oven. Top with Mozzarella cheese. Bake long enough to melt cheese.
Bring water and ginger to a boil. Warm milk, but don't scald. Add tea and vanilla and boil 1 minute. Add brown sugar and cinnamon; boil 3 more minutes. Drain tea and add warm milk.
Prepare the 2 graham cracker crusts. Combine in saucepan and bring to a boil while stirring: egg, sugar and pineapple juice. Add and stir in until dissolved orange jello. Chill until syrupy (quicker to use freezer). Whip until stiff and thick the evaporated milk (best to chill milk, bowl and beaters). Fold in jello mixture. Pour into graham crusts. Chill until firm. Slice and serve.
Brown meat, drain well. Add onions, taco seasoning, add water. Simmer 20 minutes. Add refried beans and heat through. Mix together in small bowl, sour cream and 1 bottle taco sauce; set aside. In 2-quart casserole, layer 1/3 meat mixture, 1/2 sour cream mixture, 1/2 cup grated cheese. Repeat 1 more time, ending with meat mixture. Cover with grated cheese. Bake 20 minutes at 350°. Serve with Doritos.
Rinse and sort beans. Soak overnight. Cook until tender. Place beans in casserole with other ingredients. Cover and bake at 350° for 2 hours.
Preheat oven to 350 degrees. Pound boneless and skinless chicken breasts. Dip in beaten egg yolks and milk, then roll in bread crumbs. Saute in butter. Layer bottom of 13 x 9 inch casserole dish with sauce, then chicken. Cover each piece with a slice of mozzarella and Swiss cheese. Put remaining sauce on top and sprinkle with parmesan cheese and dried parsley. Bake about 30 minutes until golden brown.
Cook spaghetti with onion, mushrooms, celery, salt and pepper; drain. Add tomatoes and tomato sauce (in casserole). Top with grated cheese. Bake at 350° about 45 minutes.
Let ground beef turn gray in pan. Add onions, salt and pepper, then add chili powder, catsup and beans. Cook slowly for 1 1/2 hours.
Mix together 1 1/2 cups flour, sugar, salt and yeast in a large bowl. Add butter. Gradually add water to dry ingredients; beat for 2 minutes at medium speed of electric mixer. Add eggs and 1/2 cup flour; beat 2 minutes at high speed. Stir enough remaining flour in to make soft dough. Cover; let rise until doubled, about 35 minutes. Stir down. Turn into 2 well-greased 1 1/2-quart casseroles.
Combine all and mix well. Chill 8 hours or overnight in refrigerator. Shape meat into 5 logs. Individually wrap each in cheesecloth and tie the ends. Place on rack in shallow baking pan. Bake at 200° for 6 hours. Chill logs 8 hours or overnight. Keep refrigerated.
Cook and stir chicken, onion and green pepper in hot oil in large skillet until lightly browned. Add tomatoes, tomato sauce, garlic powder, oregano, salt and pepper. Bring to boil. Reduce heat and simmer 5 minutes. Meanwhile, prepare 4 servings rice. Serve chicken and vegetables over rice.
Cut corn off cob. Add corn, water and meat drippings; bring to boil. Mix flour and evaporated milk. Pour slowly into boiling mixture, stirring constantly. Slowly add milk; continue stirring as soup cooks to desired thickness.
Combine all ingredients and	mix well. Let stand 1 hour. Bring to a boil and boil for 15 minutes. Pour into hot jars and seal.
Soften cream cheese. Add milk, beef, onions, green peppers and garlic salt. Pour into a pie tin. Mix sour cream, pecans, butter and salt; spread on top of pan ingredients. Bake for 20 minutes in a preheated 350° oven. Serve with Wheat Thin crackers. Serves 8 to 10.
Chop broccoli and onion. Add rest of ingredients. Mix well. Refrigerate several hours.
Combine the first 9 ingredients in a slow cooker. Cut ribs into serving-size pieces; brown in a skillet in oil. Place in slow cooker. Cover and cook on low for 4 to 6 hours or until tender.
In large saucepan, combine water, tomatoes, sliced carrot, onion, celery, salt, thyme and bay leaf. Bring mixture to boiling; reduce heat. Simmer, covered, for 30 minutes.
Scrub potatoes; cook in boiling water just until tender. Drain, peel and dice as soon as cool enough to handle. Mix 2 tablespoons vinegar with oil and 1 teaspoon salt. Pour over potatoes; mix lightly. Chill. Blend mayonnaise with remaining tablespoon vinegar, 1/2 teaspoon salt, mustard, tarragon and dill weed. Stir in onion and capers. Shortly before serving, pare, core and dice pears to measure 3 cups. Add to potatoes along with celery. Pour mayonnaise mixture over and toss lightly. Yield: 6 servings.
In Dutch oven, cook ground beef, onion and bell pepper until beef is browned. Drain good. Add Ranch dressing mix and taco seasoning mix to ground beef and mix together. Add canned vegetables. (You may have to add a little water if mixture looks too thick.) Cook on medium heat until hot, then turn heat down to low and let simmer. Stir occasionally to make sure it doesn't stick to bottom of pan. Serve with grated cheese and Fritos.
Mix together and roll out thin. Cut out with biscuit cutter. Bake at 375° for 5 minutes.
Mix all ingredients and let sit in refrigerator overnight. Cover with crushed potato chips and bake at 350° for 30 minutes or until bubbly.
Cream butter; add sugar. Beat in egg and vanilla. Stir together flour, soda and salt. Blend into creamed mixture. Shape dough into 1-inch balls and drop into ungreased 1 1/2 inch muffin tins. Bake at 375° for 8 to 10 minutes. After removing from oven, immediately press peanut butter cup into center of each cookie. Let cool for 10 minutes and remove from tin.
Cream the butter, oil, sugar and salt. Beat in the eggs, one at a time. Add flour and milk in small quanities (alternate, flour, milk, flour, milk, etc.; end with flour). Fold flavoring in by hand. Grease the baking pan, then dust it with flour. Place cake in a cold oven, then bake at 325° for 1 hour and 10 minutes. Do not open oven door while cake is baking! Remove from pan at once.
Brown chicken. Combine soup, sour cream, mushrooms and sherry. Pour over chicken in baking pan. Sprinkle with paprika. Bake covered at 350° for 1 to 1 1/2 hours.
Boil rice as directed on package. Drain corn; mix Cheez Whiz with hot cooked rice. Stir together. Add soup to rice mixture; stir. Spread in casserole dish. Sprinkle stuffing on top. Heat at 350° for 25 to 30 minutes.
Mix cream cheese and chopped olives together with electric mixer or food processor. Sprinkle dry dressing mix to taste, 1/2 package to entire package. Chop beef into tiny squares, saving a few slices for garnish. Mix the chopped beef with other ingredients. Form into a ball. Cut saved beef into 1-inch squares and cover the cheese ball like a patchwork quilt to keep moist.
Mix together; bring to a boil, stirring constantly. Cook until thick and clear. Cool and serve on cheese cake.
In a saucepan, combine sugar and flour. Stir in water; bring to a boil. Cook and stir until mixture thickens. Remove from heat; stir in butter and vanilla. Cool to room temperature. In a large bowl, combine apples, grapes, celery and walnuts. Add the dressing and toss lightly. Refrigerate until serving. Yields 8 to 10 servings.
Mix all ingredients well. Let rise. Fill with cooked prunes or peaches. Bake in 350° to 400° oven for 15 minutes or until light brown and done.
Cream sugar and butter; beat in egg and vanilla. Add remaining ingredients. Chill for one hour. Roll into balls and flatten with fork. Bake at 350° for 14 to 16 minutes.
Mix well; add 6 ounce package chocolate chips. Pour into unbaked pie shell. Bake 60 minutes at 325°.
Dissolve Jell-O in 1 cup hot water. Add 1 1/4 cups liquid including berry juice. Let chill until partially set. Mix together sour cream and berries. Add to chilled Jell-O. Return to refrigerator. Before serving, top with whipped cream or not.
Melt butter and peanut butter over low heat. Add milk and stir until well blended. Add sugar and continue cooking. Stir constantly until sugar dissolves. Cook without stirring until a small amount dropped in a cup of cold water becomes a firm ball. Let cool to room temperature. Then beat until mixture thickens. Pour into well-greased pan. Let set until firm.
Mix together sugar, milk, marshmallows, coconut and vanilla. Bake cake as directed in 9 x 13 cake pan. While cake is warm, pour mixture over the cake after melting and boiling it for 1 minute at a full boil.
Bake cake according to directions in a 13 x 9-inch pan. Stick with fork	every couple of inches. Pour 1/2 can condensed milk and 1 can cream of coconut over cake. Cover with foil and refrigerate overnight. When ready to serve, top with Cool Whip and coconut.
Shell and devein shrimp, leaving tails on. Slit shrimp with sharp knife along curved side, cutting almost through. Place on paper toweling. Pour oil into a medium-size saucepan to a depth of 2-inches. Heat to 350° on deep fat frying thermometer. While oil is heating, combine flour, salt and dry mustard in one small bowl. Beat egg and cream of coconut in second small bowl. In third bowl, combine coconut and bread crumbs.
Drain salmon and reserve juice. Whirl salmon, cream cheese, green onions and pepper in a food processor fitted with metal blade. Add liquid smoke and about 1 teaspoon of reserved juice. Keep refrigerated. Serve with crackers. Makes 1 cup.
Grind all of the ingredients together, then add mayonnaise to taste. Serve on small rolls (I use for filling Cream Puffs, also).
Cream Crisco and sugar. Add eggs; mix. Add cocoa, flour and 2 teaspoons vanilla to the mixture. Mix salt, buttermilk, 2 teaspoons vanilla and coloring together; add slowly to flour mixture.
Mix beef, onion, salt, pepper, eggs and 1 1/4 cups milk. Roll corn flakes into crumbs and add to first mixture. Mix well and roll into balls. Put in skillet and brown in a small amount of butter over low heat. Add remaining milk and mushroom soup and simmer about 15 minutes. Serve over rice or noodles.
Grease a 9 x 13-inch pan. Beat egg whites until stiff. Add cream of tartar. Gradually add 1 cup sugar. Spread meringue in pan. Bake at 300° for 1 hour.
In large bowl combine coconut, sweetened condensed milk and melted butter. Set aside in a cool dry area for 2 to 3 hours. Then add confectioners sugar and knead mixture to well mixed. Shape into 1 inch balls and place on baking sheets lined with wax paper. Freeze until firm. Once frozen these can be dropped into Ziploc storage bags to dip at a later time. When ready to dip, melt together chocolate pieces and Crisco in top of double boiler. Dip tops of frozen balls in warm chocolate mixture (chocolate will set immediately.) Store in cool place. Makes 8 dozen pieces.
Cream together the margarine, sugar and egg yolk. Add flour and cinnamon. Pat into jelly roll pan. Beat the egg white with 1 teaspoon water until fluffy; brush on dough. Sprinkle with nuts. Bake for 20 minutes at 350°.
Spray 9 x 13-inch baking dish with Pam. Preheat oven to 375°. In skillet, saute hamburger, onion, green pepper, salt and pepper. Drain fat. Stir in Manwich sauce, then pour mixture into baking dish.
Spoon pie filling into greased 9 inch microwave-safe pie plate. Combine brown sugar, oats and flour in a bowl; cut in butter until mixture is crumbly. Sprinkle over filling. Microwave on high for 12-14 minutes. Serve warm with ice cream if desired. Serves 4.
Drain fruit cocktail and maraschino cherries. Mix all ingredients of fruit together. Sprinkle the dry lemon pudding over mixture and stir in well. Refrigerate and enjoy for several days as this keeps well.
Toast almonds in oven at 200° for 30 minutes. Combine softened cream cheese and mayo. Mix well. Add remaining ingredients. Chill overnight. Form spread into desired shapes. Cover with almonds. Serve with assorted crackers.
Cook potatoes and onion in water just covering them, in large pot until almost done. Add fish pieces pieces on top of potatoes, cover and cook another 5 minutes on low heat. Remove from heat; stir in evaporated milk, butter and seasonings. Do not drain water. Serve with salad and corn bread.
Brown hamburger and onion. Brown bacon. Drain and mix these together. Combine sugar, garlic, brown sugar, ketchup, vinegar and dry mustard. Combine all of these ingredients and add beans. Can make the night before and refrigerate. Bake at 350° for 40 minutes.
Beat eggs stiffly. Beat in sugar and add remaining ingredients. Spread into two greased pie pans. Bake at 350° for 1/2 hour.
Saute onion in butter until transparent, not brown. Add all flour and enough milk to blend. Add salmon and mix. Add the rest of the milk. Allow to thicken. Do not allow to boil. Add oyster crackers. Serve immediately.
Put cake mix in bowl. Use potato masher to get lumps out. Mix in the rest of the ingredients. Mix well and add 2 cups or a little more of flour so it can be easily rolled and cut out for cookies. Bake in a 350 degree oven for 6 - 8 minutes. Any kind of cake mix can be used. Other ingredients can be added like peanut butter, coconut or chocolate chips. If you'd like to drop the cookies rather than roll them and use a cookie cutter, add a bit less flour.
Beat butter, egg, sugars and vanilla at medium-high speed until fluffy. Add flour, beating on low speed until just mixed. Add nuts and chips. Chill 1 hour. Drop by tablespoon onto greased cookie sheets. Bake at 325° for 13 minutes. Makes 2 1/2 dozen.
Separate cheese in half. Saute chopped onion in melted butter in a large skillet until onion is tender; set aside. Combine cornmeal and sugar in a large bowl; add sauteed onion, 1/2 cup of cheese, beaten eggs, milk, oil, sour cream, corn and hot sauce. Stir until ingredients are moistened. Spoon mixture into a greased 10-inch cast-iron skillet. Bake at 400° for 20 minutes. Sprinkle cornbread evenly with remaining Cheddar cheese and bake an additional 5 minutes.
Place all ingredients in food processor and blend to smooth spreading consistency. Smoke your own salmon to reduce the cost of this recipe. Makes 8 ounces of spread.
Shred cabbage very fine. Slice onion very fine and separate rings. Toss these two together. Salt and pepper to taste. Sprinkle sugar over mixture. Combine mayonnaise and vinegar. Pour over cabbage and onion. Toss. Chill. Serves 8 to 10.
Slow-cook cabbage (cut in quarters) in water until done. Scramble ground beef and onion until beef is done. Drain cabbage and ground beef; mix together. Add salt and pepper.
Mix together in a saucepan the sugar, milk and butter; bring to a boil. Boil for 2 minutes. Add cocoa, peanut butter, oats, vanilla and nuts (optional). Mix well; drop by spoonfuls onto wax paper.
Line round cookie sheet with crescent roll dough. Cook according to package directions. With mixer, combine cream cheese, sour cream and Ranch dressing. Cool crust and spread with cream cheese mixture. Top with vegetables and cheese.
Put lemonade concentrate, pineapple and strawberries in blender. Cover and run on high speed until completely smooth. Combine with ginger ale and pour over crushed ice in a punch bowl. Makes 1 gallon (32 servings).
Boil chicken breasts until done. Remove from heat and let cool. Remove bones and skin. Cut chicken into bite-size pieces. Melt margarine in 13 x 9 pan. Spread 1/2 of the stuffing over melted margarine. Add chicken pieces, spreading evenly with stuffing layers. Mix both cans of soup with broth and spread over chicken. Sprinkle remaining stuffing over soup and bake at 375° for 30 minutes or until brown on top.