HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together cinnamon, allspice, nutmeg, cloves, baking soda, salt and flour and set aside. Cream together Crisco, sugar and eggs. Add jam or preserves (with seeds). Alternate sifted ingredients and buttermilk with the Crisco, sugar and egg mixture and mix well. Bake at 350° for 35 minutes or until cake pulls from the side of the greased and floured cake pan. Frost with Caramel Icing.
Combine first 6 ingredients. Simmer 15 minutes. Add lemon juice and Sauterne. Heat, but don't boil. Float oranges on top. Put cinnamon sticks in each cup.
Heat milk, sugar, salt, butter and vanilla hot, but not boiling. Beat eggs good (frothy) in large bowl. Pour milk mixture slowly over eggs, still beating. Put in oven in casserole at 450°. Let cook 5 minutes. Turn off oven and leave custard 5 minutes more. Let cool.
Bring sugar, cocoa, milk and butter to a boil. Once it starts to boil, boil for 2 minutes. Remove from heat. Add vanilla, peanut butter and oatmeal. Drop by teaspoon on wax paper.
Put first 4 ingredients into pan. Bring to a boil and boil 1 minute. Remove from heat; add marshmallow cream, peanut butter and vanilla. Fold in the oats. Do not beat. Drop by teaspoonfuls onto wax paper or greased cookie sheet.
In medium glass bowl, place the chocolate and shortening. Micro-cook, uncovered, until melted, about 2 1/2 minutes; stir after each minute. Stir in peanut butter and sugar until smooth. Halve wheat biscuits crosswise. Using fork, dip biscuits in chocolate mixture. Lift and draw off excess against rim of bowl. Roll in nuts or coconut. Dry on waxed paper. Makes 40 to 42.
Prepare cake mix according to package directions. Cool cake, then tear cake into bite size pieces and place to side.
Mix well together. Drop by teaspoonfuls onto baking sheet. Bake at 325° for 10 to 12 minutes.
Grease cookie sheet. Place bread sticks on cookie sheet, twisted. Baste with melted butter. Sprinkle with garlic salt and cheese. Bake as directed on bread stick can. Do not overbake!
Arrange ingredients in "bulls eye" pattern on a round platter. Begin with mashed beans. Serve with corn chips.
Preheat oven to 350 degrees. Spread pie filling into bottom of large (at least 13 or 14 inches) pie plate. In a large mixing bowl, cut softened butter into yellow cake mix. Spread this mixture over pie filling. Bake 45 minutes. Top with Cool Whip when serving.
Cook noodles according to package directions. Brown sausage and onion; drain very well. Mix together soups and Pet milk; add soup mixture to meat. Put mixture into baking dish and place cooked noodles on top. Bake for 20 minutes at 350°, then add Velveeta cheese on top and bake another 10 minutes.
Combine coconut, sweetened condensed milk, powdered sugar and butter. Mix well and roll into ball size of walnuts. Let cool.
Melt margarine. Add sugar and boil 2 minutes only. Add nuts and stir. Pour over graham crackers. Bake at 350° for 8 minutes.
Wash and peel potatoes. Cut potatoes into the thinnest possible slivers and soak in ice water for 30 minutes. Drain and dry, then immerse in boiling oil for 1 or 2 minutes. Remove and place on paper towel to dry. Then put back into the boiling oil the second time for a minute. Remove and drain. Sprinkle with salt or garlic salt.
Pour milk into ceramic or glass mug. Stir in chocolate syrup. Heat in radar range oven on Roast for 1 minute and 45 seconds or until warmed.
In medium saucepan, combine marshmallow cream, sugar, milk, margarine and salt. Bring to full boil, stirring constantly, over moderate heat. Boil 5 minutes, stirring constantly, over moderate heat. Remove from heat. Add peanut butter chips; stir until chips melt and mixture is smooth. Stir in nuts and vanilla extract. Pour into aluminum foil lined 8-inch square pan. Chill in refrigerator until firm (about 2 hours). Makes 2 1/4 pounds.
Stir watchfully 1/2 cuppa sugah in a boiler til brown...then add soda 'n watah...add milk 'n 2 1/2 cups uv sugah 'n the buttah...let cook until drop makes ball in cold watah...add vanillah...set aside til hit begins to cool 'n beat til gud 'n kreamy...slap on cake.
Combine in bowl and mix until smooth. Dip pieces of fish in batter. Heat shortening 1/2 to 1-inch deep in skillet. Pan-fry the dipped fish pieces for 1 to 2 minutes on each side or until brown.
Following instructions on cake mix box, prepare cake pan. Spread over the bottom of pan the nuts and coconut. Mix cake according to package directions and pour over nuts and coconut. Combine softened cream cheese, powdered sugar and oleo and drop it by teaspoon onto top of cake mix layer. It will sink down into cake mix layer as it cooks. Bake at 350° for 30 to 40 minutes.
Bring stock to a simmer in saucepan; keep at a bare simmer. Heat olive oil in 3-quart saucepan; cook the onion over medium heat, stirring until onion is golden, but not brown, about 3 to 5 minutes. Add rice; stir with a wooden spoon to coat rice well with the oil and onion. Turn heat to medium-high. Add about 1/2 cup of stock; keep mixture boiling, stirring constantly. As soon as stock has been absorbed, add another 1/2 cup stock. Continue adding stock about 1/2 cup at a time, stirring constantly and waiting until each portion is absorbed before adding the next, until rice is creamy and tender on the outside with each grain still distinct and firm. Will take at least 20 to 30 minutes (if necessary, add boiling water).
In a large, heavy pot, cook sugar, Karo and water over medium heat until 310° is reached on candy thermometer. Remove from heat. Add flavoring and food coloring, stirring well. Pour onto powdered sugar dusted heavy-duty aluminum foil. Cool thoroughly and break into small pieces. Store in airtight container.
In a mixing bowl, dissolve yeast in warm water. Add the sugar, salt and 2 cups flour. Beat on medium speed for 2 minutes. Add egg and shortening; mix well. Stir in enough remaining flour to form a soft dough, do not knead. Cover and refrigerate overnight. Punch dough down and divide into four portions. Cover three pieces with plastic wrap. Roll remaining portion into a 14 x 12 inch rectangle. Spread 2 tablespoons butter over dough. Fold in half lengthwise; cut into 12 strips. Tie each strip into a knot; tuck and pinch ends under. Place 2 inches apart on greased baking sheets. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour. Bake at 400° for 10-12 minutes or until golden brown. Yield: 4 dozen.
Combine eggs, sugar, oil, pumpkin, water and vanilla. Add dry ingredients. Stir in nuts. Bake in Bundt pan for 1 hour and 15 minutes at 350°.
Preheat oil in skillet. Saute chopped chilies with minced garlic in it. Drain and break up tomatoes; reserve 1/2 cup liquid. To chilies and garlic, add tomatoes, onion, 1 teaspoon salt, oregano and reserved tomato liquid. Simmer uncovered until thick, about 30 minutes. Remove from skillet and set aside. Combine chicken with sour cream, grated cheese and other teaspoon salt. Heat 1/3 cup oil; dip tortillas in oil until they become limp. Drain well on paper towels. Fill tortillas with chicken mixture; roll up and arrange side by side, seam down, in 9 x 13 x 2-inch baking dish. Pour tomato mixture over enchiladas and bake at 250° until heated through, about 20 minutes. Yields 15 enchiladas.
Cream together Crisco, sugar, peanut butter, brown sugar and 2 tablespoons of milk. Beat in egg until fluffy. Mix in salt, baking soda and flour. Make balls the size of walnuts. Roll in sugar and place on ungreased cookie sheet. Bake for 9 minutes at 350°. Pull out rack and press 1 Hershey Kiss into center of each cookie.
Combine sugar, shortening and milk in a pan; bring to boiling point. Boil slowly for 3 minutes. Place remaining ingredients in a mixing bowl. Pour over hot mix. With a fork, make a haystack on waxed paper. Let cool.
Mix all ingredients together. Put in a 9 x 13-inch pan. Bake 1 hour at 300°. Cool 5 minutes. Mix together 1 (6 ounce) can lemonade concentrate and 3 tablespoons sugar. Pour over top of cake.
Mix fruit. Blend salad dressing and yogurt together and toss with fruit. Serve on lettuce leaves.
Combine cream of chicken soup, chilies, 1 pint sour cream and black olives with 2/3 of cheese. (Set aside about 1 1/2 cups of mixture.) Add chicken to rest. Place 3 heaping teaspoonfuls of chicken mixture on tortilla and roll. Place in shallow (9 x 13-inch) greased baking dish. Pour remaining sauce over tortillas. Sprinkle with paprika and remaining cheese. Refrigerate overnight.
In skillet, cook bacon. Remove and crumble. Reserve 2 1/2 tablespoons drippings. Add mushrooms and garlic to reserved drippings and cook over medium heat, stirring occasionally, 5 minutes or until mushrooms are tender and liquid is almost evaporated. Add onion soup mix and pepper, then cream cheese. Combine thoroughly. Simmer, stirring constantly, until cream cheese is melted. Stir in sour cream and bacon; heat through. Garnish, if desired, with parsley, mushrooms and bacon. Serve with assorted bread.
In 2-quart casserole combine chicken, oil, garlic and orange peel. Cover. Microwave on High for 3 to 5 minutes or until chicken is no longer pink, stirring after half the time. Remove chicken from casserole. Set aside. Reserve cooking liquid in casserole. Add bean sprouts, water chestnuts, pea pods, carrots, marmalade, soy sauce and vinegar. Mix well. Re-cover. Microwave on High for 6 to 11 minutes or until carrots are tender-crisp, stirring every 3 minutes. Stir in chicken. Drain cooking liquid into 4 cup measure. Reserve chicken and vegetables.
Saute onions and celery in butter until soft. Stir in flour, mustard, and worcestershire cook until veggies are evenly coated and mixture is bubbly. Stir in broth, carrots, potatoes, until veggies are tender. Add milk, don't boil stir-in cheese. Add pepper, salt, and sausage.
Mix all ingredients, saving some grated cheese for top of casserole. Put into a glass casserole, sprinkling remaining grated cheese on top. Bake, uncovered, for 45 minutes at 350°.
Heat mustard and jelly together until melted. Add Little Smokies. Keep warm. Serve with toothpicks.
Cut onions into cubes and fry in fat until brown. Add beef, potatoes and stock. Season and cook about 15 minutes. Serves 4.
Blend cheese, sour cream and seasonings. Stir in shrimp and add paprika as desired for color.
Drain squash well before mashing. Measure out 3 cups. Saute onion in margarine until clear. Mix all ingredients and pour into casserole dish. Bake at 350° for 30 minutes or until top is golden brown.
Spread cream cheese in bottom of pie shell. Choose best half of washed, drained and hulled berries. Spread these whole berries over cream cheese. Mash remaining berries thoroughly to make a thin pulp. Add just enough water to this pulp and juice to make 1 1/2 cups. Blend sugar and cornstarch; stir into fruit mixture. Cook, stirring constantly, until mixture boils for 1 minute. Cool. Pour over berries in pie shell. Chill about 2 hours.
Mix sour cream, margarine, eggs and Jiffy together. Add corn and mix again. Pour into greased 9 x 13-inch baking dish. Bake at 350° for 30 minutes.
Wash beans thoroughly. Mix all ingredients, except water and meat. Add water and meat and put in crock-pot on low heat at 9:00, 10:00 or 11:00 p.m. and cook all night. Add 3 to 4 tablespoons tomato catsup or chili sauce before serving.
Melt cheeses with milk in microwave. Brown ground beef and sausage. Drain excess oil and rinse with water. Combine all ingredients in crock-pot; let cook on low for at least 30 to 45 minutes. Serve with chips.
Mix together flour, sugar and salt. Add Crisco and mix until ingredients are crumbly. In small bowl, beat with fork the egg, vinegar and water. Combine the 2 mixtures, stirring until all ingredients are moistened. Roll out dough on floured board. Will make 2 double crusts and 1 pie shell or 4 pie shells. (Be precise in measuring.)
Mix sugar and oil together until fluffy with mixer. Add beaten eggs. Mix flour with salt, soda and cinnamon. Alternate flour and strawberries to sugar-oil mixture. Add pecans. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour. Makes 2 loaves.
Cook onions and butter until clear. Combine rest of ingredients except franks and then add onions. Place franks in a baking dish. Spoon sauce into franks and bake 20 minutes at 350°. Serve in baking dish or place on buns.
Cut bacon slices in half. Wrap one piece around each cracker. Place on broiler pan. Cook in 200° oven for 2 to 2 1/2 hours. Makes 4 dozen.
In small bowl, combine all ingredients. Mix well. Cover and refrigerate at least 2 hours to blend flavors. Makes 1 3/4 cups.
Mix together sugar, shortening, 5 egg yolks and the baking powder. Add milk and blend. Add 3 1/2 cups flour, a little at a time. Now, add 5 egg whites and the lemon extract. Pour into a 10-inch tube pan and bake at 350° for 1 hour.
Place the rice in a 13 x 9-inch pan. Add the soups, 1 soup can water and onion soup mix. Mix well. Add the chicken. Spoon a little sauce over chicken. Cover with aluminum foil. Bake for 2 hours at 325°. Remove foil for last 1/2 hour of baking.
Cook Jell-O, cornstarch, sugar and water until clear. Let cool slightly. Add berries. Put in baked pie shell. Cover with whipped cream. Chill. Yum! Yum!
Beat cream cheese in mixer bowl until softened; beat in sugar. Gradually add milk and beat until smooth. Fold in coconut, whipped topping and extract. Spoon into crust. Freeze until firm. Garnish. Let stand at room temperature to soften before serving.
In double boiler, melt peanut butter and butterscotch chips. Mix in noodles and nuts until well coated. Drop by teaspoons onto wax paper. Refrigerate until set.
In large kettle, combine rhubarb, sugar and lemon juice. Let stand 15 minutes. Boil. Boil, uncovered, for 10 minutes, stirring frequently. Add raspberries. Boil hard, uncovered, 6 minutes. Remove from heat. Add gelatin. Stir until dissolved. Ladle into sterile half pint jars, leaving a 1/4-inch headspace. Process in boiling water bath for 15 minutes.
Heat oil in large skillet. Add onion, garlic and green pepper to skillet. Cook vegetables until soft, stirring often. Add beef, stirring with fork to keep texture loose. Cook until meat begins to lose its pink color. Pour off excess fat. Stir in chili powder, cooking over low heat 1 to 2 minutes. Add cumin seeds, oregano, salt, pepper, Tabasco, beef broth, tomato sauce or tomatoes and kidney beans. Stir to blend. Cover; simmer slowly 2 to 3 hours, stirring often so chili will not stick. Add more beef broth if needed. Garnish with shredded Mozzarella cheese.
Combine milk and chocolate chips. Melt together until it starts bubbling. Add vanilla, then pecans and marshmallows so that marshmallows don't melt. Toss and drop on greased paper.
Mix eggs, sugar, syrup, butter and vanilla.	Stir in pecans and pour into pie crust (recipe follows). Preheat oven to 350° and bake for 45 to 50 minutes.
Mix flour, baking powder, salt and sugar. Pour liquid over it. Mix until completely moistened. Plop into greased loaf pan. Melt butter and drizzle over top. Bake in 400° oven for 45 to 50 minutes.
Stir together the cheese and scallions. Separate the wings at the joint. Loosen the skin over the tops, making a pocket between the skin and the meat. Fill each pocket with about 1 tablespoon of the cheese mixture. Do not overfill. Combine the garlic, rosemary, salt, pepper and oil in a large bowl. Add the wings and coat well. Refrigerate for several hours or up to 1 day. Preheat the broiler. Broil the wings until the skin is browned and the chicken is cooked through, about 8 minutes. Yield: 12 servings.
Cut large mushrooms into quarters. Cut small mushrooms in half. Place mushrooms in bowl. Sprinkle lemon juice over mushrooms. Heat 2 tablespoons margarine in skillet over high heat. Add mushrooms and saute until tender. Pour off excess liquid. Add remaining 1 tablespoon margarine. Cook the mushrooms until golden brown. Reduce heat and add garlic and vermouth. Cook until vermouth evaporates. Sprinkle with salt and pepper. Serve.
Finely chop or coarsely grind apples. In a bowl, stir together apples, onion and dill pickle. Combine sugar and vinegar. Toss with apple mixture. Cover and chill for several hours. Makes about 2 1/2 cups.
Brown meat in 1 to 2 tablespoons fat in large pot. Add remaining ingredients, except vegetables. Simmer for 1 hour and 45 minutes, adding water if necessary. Add carrots, onions and potatoes. Cook additional 30 minutes until vegetables are tender. Thicken liquid if desired for gravy.
Cook broccoli according to package directions; drain well. Add remaining ingredients; cook over low heat until thoroughly heated. Yields about 8 cups.
Cook chicken. Remove from the bone. Cool. Cut into pieces; put into greased casserole dish. Save 1 cup of chicken broth. Combine milk with 2 cans of soup; pour over chicken. Mix chicken broth with melted margarine. Mix herb stuffing lightly with chicken broth and margarine and pour over soup. Cook at 350° for 30 to 40 minutes.
Mix meat, flour, salt, pepper and onion, chopped. Mix all together. Make into meat balls. Have a pot of water boiling. Drop meat balls into boiling water for about 20 minutes. Dip out meat balls onto a pan. Take about 2 cups hot water, that you boiled your meat balls in. Mix your paste and tomato sauce together and pour over your meat balls. Let cook in oven for 45 minutes to 1 hour. Bake in 350° oven. You need a deep pan.
Blend the melted chocolate with water. Add egg yolks and beat until smooth. Mix in the sugar. Whip cream and fold into chocolate. Fold in beaten egg whites. Line an 8 x 4 x 3-inch loaf pan with wax paper. Layer wafers with chocolate mixture. Chill overnight. Unmold.
Place in casserole the first 3 ingredients. Bake at 325° for 15 to 20 minutes. Add the rice, 1 can consomme soup and 1 can water. Cover and return to oven for 40 to 45 minutes. Add 1 can consomme soup (no water), mushrooms and pimientos. Return to oven for 35 to 40 minutes. Sprinkle with the almonds or pecans.
Combine sugar and 2 quarts water in large saucepan. Heat until sugar dissolves and cool. Add Kool-Aid and pineapple juice; mix well. Freeze in container that will fit in punch bowl. Set out about 2 hours before serving. Add ginger ale or lemon-lime drink. Add vanilla ice cream.
Mix soup, milk and pepper. Layer potatoes, onions and soup mixture in a 1 qt. casserole. Dot with margarine and sprinkle paprika on top of last layer.
Mix all ingredients well. If too dry, add water, a teaspoon at a time. Mix until moist, mix all well.
Melt 1 stick butter; add to graham cracker crumbs. Press into a 9 x 13-inch pan and bake until toasted.
Preheat oven to 350°. Place wings in a 9 x 13-inch baking dish. In a small bowl, mix together honey, soy sauce, oil and ketchup. Pour over chicken. Bake 45 minutes, until chicken is well done and sauce is thick. I turn the wings about halfway through the cooking time. Makes about 24 mini-drumsticks.
Line an unpricked pastry shell with a double thickness of heavy duty foil. Bake at 450 degrees for 8 minutes. Remove foil, bake 5 minutes longer. Remove from oven and set aside. Separate one egg, set white aside. In a mixing bowl, beat the yolk and remaining eggs lightly. Blend in sugar, salt, and vanilla. Stir in milk. Beat reserved egg white until stiff peaks form, fold into egg mixture. Carefully pour into crust. Cover edges of pie with foil. Bake at 350 degrees for 25 minutes. Remove foil, bake 15 - 20 minutes longer or until knife inserted near center comes out clean. Cool on rack. Sprinkle with nutmeg. Store in refrigerator.
In 1 1/2-quart casserole, place bacon. Cover with paper toweling; cook at High for 4 minutes. Remove toweling and bacon, reserving drippings in casserole. Crumble bacon; set aside. Add onion to drippings; cook at High for 3 minutes. Stir in pork and beans, brown sugar, Worcestershire sauce and mustard. Cook at High for 10 minutes, stirring twice. Top with crumbled bacon. Makes 6 servings.
Brown cubed sirloin in small amount of cooking oil. Add 2 cans French onion soup and 1 can water. Cover and simmer until meat is tender. Add mushroom soup; stir until well blended. Simmer 10 minutes. Fifteen minutes before serving, add sour cream. Stir well and let simmer. Serve over cooked rice or egg noodles. Serves 6 to 8.
Grease a 9 x 13-inch pan. Stir all ingredients and bake in low temperature oven for approximately 30 minutes or until slightly browned. Stir every 5 minutes during baking as it can scorch easily. Take out of oven and add 1 cup each of your choice: raisins, coconut, sunflower seeds or any of your other favorites! Cool and eat.
Cover and simmer 4 hours, add noodles last 1/2 hour.
In a greased 13 x 9-inch baking dish, arrange raw potatoes. In a bowl, stir together remaining ingredients. Pour over potatoes. Toss to coat. Bake, uncovered, in a 450° oven for about 25 minutes or until brown and tender.
In a mixing bowl, cream butter and sugar. Add egg and vanilla; beat until thoroughly combined. Blend in the bananas.
Sift together flour, sugar, salt and baking powder. Into this mixture, work shortening, then dissolve soda in sour milk or buttermilk. Spread dough on any small cookie sheet, cake pan or biscuit tin. Bake. Cut the shortcake in half for 2 layers. Butter them and spread strawberries between layers and over top. Bake for 20 minutes at 400°. Serves 4.
Dissolve Jell-O in 2 cups of boiling water; add can of crushed pineapple, frozen strawberries and pecans. Put half the mixture in 9 x 12-inch glass baking dish, pretty bowl or favorite Jell-O mold. Let stand in refrigerator until set. Spread top with sour cream layer. Pour remaining mixture over sour cream and let set thoroughly.
For glaze, combine honey, juice, horseradish, cinnamon and nutmeg. Reserve 1 cup for sauce. Brush ham with remaining glaze during last 20 minutes of baking.
Mix together brownie mix, flour, water, oil, and egg. Then add chips and nuts. Drop by heaping teaspoon full on cookie sheet. Bake at 350 for 8 - 10 minutes. Be careful not to overbake. Make 5 -6 dozen cookies. May use butterscotch, vanilla or peanut butter chips if desired.
Combine molasses, sugar, butter and vinegar. Bring to a boil slowly, stirring constantly. Boil about 25 to 30 minutes, stirring constantly toward end of cooking, to 260° (until a small quantity dropped in cold water forms hard ball). Remove from heat; add lemon extract.
Put the first five ingredients into a bowl and mix with the remaining ingredients. Dilute the coffee in 1 cup of boiling water and add last. Mix well. Grease 12 x 9-inch pan and bake at 350° for 30 to 35 minutes.
Sift together all dry ingredients. Beat egg with sour milk. Add dry ingredients and melted shortening to egg mixture. Mix smooth. Turn onto floured board; roll to 1/4-inch thickness. Cut with donut cutter. Fry in deep fat until brown. Turn once while cooking. Drain on paper towels. Dust with confectioners sugar, if desired.
Peel and slice apples (enough to half fill a 9-inch pie plate). Sprinkle apples with 1 tablespoon sugar, cinnamon and nutmeg.
In 2-quart saucepan, mix first 4 ingredients. Cook to soft ball stage, 238°. Add walnuts and stir until creamy. Quickly turn out on waxed paper and separate.
Combine sugar and water and boil until sugar is dissolved. Melt butter in a 9 X 13 pan. Combine flour, baking powder, salt and shortening. Blend with a pastry cutter until crumbly. Gradually add up to 1/4 cup of milk until dough can be handled to form a ball. Roll out to form a rectangle. Place fruit filling in center and cover with dough to form a "jelly roll". Cut roll in slices and place in pan. Slowly pour sugar mixture on cobbler. Bake at 350 degrees for 40-45 minutes.
Slice beef in thin bite size strips. Mix beef with all ingredients. Use hands to mix well. Put mixed beef into hot greased frypan using 1 tablespoon oil to grease. Fry quickly until brown and tender. Serve over cooked rice.
Mix together margarine and cocoa. Cool. Mix eggs, sugar and flour and add to cooled cocoa mix. Add vanilla and pecans. Grease and flour 9 x 9-inch pan. Add mixture and bake at 350° for 30 to 40 minutes.