HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine dry ingredients in large mixing bowl. Add remaining ingredients except for boiling water. Beat at medium speed for 2 minutes. Remove from mixer, stir in boiling water (batter will be thin). Pour into 2 greased and floured 9-inch pans or three 8-inch pans, or a 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes for layers, 35 to 40 minutes for oblong pan, or until tester inserted in middle comes out clean. Remove from pans. Cool completely. Top with favorite frosting.
Sift flour and salt. Beat eggs and add milk and melted butter after it's cooled. Add to flour and mix well. Refrigerate 30 minutes. Melt a little butter in a frying pan; don't let it brown. When hot, add about 2 tablespoons of batter to pan and quickly swirl the pan so it covers bottom. Experiment until you find the right amount of batter and right heat. Turn crepe. Because they are so thin, they are wonderful for stuffing anything.
Cook chicken,	remove bones and skin. Cut up and place in baking dish. Mix	chicken broth	and soup, beating and stirring until smooth. Pour over chicken.
Thaw 1 package frozen peaches. Mix thawed peaches, wine, lemon juice and fruit punch; pour on frozen peaches in chilled punch bowl. Just before serving, stir in ginger ale; garnish with mint sprigs. (To keep punch cold, another package of peaches can be added.) Makes 24 servings.
In olive oil, saute green pepper and onion. Add tomatoes (chopped or blended). Add picante sauce, cumin and chili powder. Add corn, zucchini and kidney beans. Cook over low heat 30 minutes. Serve as is or with rice.
Melt butter. Add milk, water and sugar. Boil to soft ball stage. Add vanilla, nuts and peanut butter. Beat well (not too long as it will harden). Put into a greased dish.
Mix pudding mix with milk, beat until thick, pour into crust. Put bananas over pudding. Squeeze pineapple to remove juice, sprinkle pineapple on top, cover with cool whip, sprinkle pecans on top. Chill well.
In a mixing bowl, cream the butter or margarine and sugars. Add pudding mix, eggs and vanilla. Combine the flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips. Drop by teaspoons onto ungreased baking sheets. Bake at 375° for 10 to 12 minutes or until lightly browned.
Put cherry pie filling in the bottom of 13 x 9 x 2 in. cake pan. Put pineapple over cherries. Sprinkle cake mix over pineapple layer. Melt margarine and pour over cake mix. Sprinkle nut over batter. Bake 1 hour at 350 degrees.
Saute onions in butter until transparent. Cool. Add bread, egg, seasoning and apples and mix thoroughly, moistening with the stock until wet but not soupy. Place in heavily buttered small baking dish and bake at 300° for 1 hour and 15 minutes.
Combine all vegetables. In saucepan, mix the vinegar, sugar, salt, pepper and celery seed. Bring to a boil; stir until sugar is melted. Pour over vegetables. Store in glass container. Do not use plastic. The slaw will keep until you use it.
In a large bowl, combine first 8 ingredients and mix well. Heat milk, water and margarine together until mixture is 120° to 130°. Blend two mixtures together with eggs and beat with a wooden spoon about 3 to 5 minutes to make a stiff batter.
Open crescent rolls and place on cookie sheet to make crust. Bake. Let cool. Mix mayonnaise, cream cheese and buttermilk salad dressing (enough to flavor). Spread on crust. Sprinkle finely cut vegetables over cream cheese mix. Cover with waxed paper and press down. Refrigerate 4 or 5 hours. Cut in squares and serve.
Melt chocolate chips and peanut butter together in microwave or in saucepan over low heat. Pour cereal in large bowl and pour chocolate mixture. Stir gently until well coated. Put powdered sugar in large paper bag. Add cereal and shake gently until pieces are coated. Pour out on two cookie sheets. Spread in a single layer and let dry until firm, about 1 hour.
Beat and tenderize meat. Mix seasonings from cooking bag with other ingredients to form paste. Then spread onto the meat. Roll up in jelly roll fashion and secure with string. Place in cooking bag. Cook at 300° for two hours or until desired doneness. Remove from bag. Thicken gravy left in bag with cornstarch and pour over cooked meat.
Combine well drained cherries, pineapple bits and orange sections. Add marshmallows and nuts. Combine sugar, 1/4 cup cream and lemon juice with eggs and cook in double boiler until smooth and thick, stirring constantly. Cool. Whip remaining cream and fold into egg mixture. Pour sauce over fruit mixture and mix lightly. Let stand 24 hours in refrigerator. Serve on lettuce leaf and garnish with whipped cream, if desired. Serves 10 to 12.
Cook beets whole until tender. Drain, reserving liquid, peel and slice thin. Pour liquid into pot. Add grated peel, juice of 1 lemon, sugar, salt, cloves and orange juice concentrate. Dissolve cornstarch in just enough water to make smooth paste and add to mixture. Beat mixture with whisk and cook until it becomes clear. Add sliced beets and butter; heat. Serve hot. Serves 6 to 8.
Combine eggs, rice, onions, celery, chiles and cheese in large mixing bowl. Blend sour cream, lemon juice, picante sauce and seasonings. Pour over egg mixture; mix well. Chill. Serve on salad greens and top with tomato. Makes 6 servings.
Grease baking dish with oleo. Shred or chop beef and make layer in bottom of dish. Wrap bacon around chicken and lay on top of beef. Mix sour cream and soup and pour over all. Bake uncovered at 275° for 3 hours.
Cook macaroni according to directions. Drain. Mix in sour cream while macaroni is warm. While macaroni is cooking, brown the hamburger and onion. Drain. Add salt, pepper, oregano, Ragu and tomato sauce. In one large casserole (or 2 medium), layer macaroni and sour cream, meat and sauce and Mozzarella cheese alternately until gone. (I usually do it twice in 2 medium casseroles or 3 times in a large bowl.) Bake at 350° for 45 to 50 minutes (covered, except last 10 minutes).
In a bowl, blend softened ice cream with crumbled milk balls and milk. Spread onto pie crust; freeze until firm. In another bowl, blend cocoa and Cool Whip together. Spread over frozen ice cream. Freeze for 1/2 hour.
Cream sugar, butter and eggs one at a time. Mix well in, add flour and milk, a little at a time, mix well. Put pudding mix in last. Beat egg whites stiff, fold in last. Bake in 9-inch tube cake pan. Bake for 1 hour and 20 minutes at 250° or 255°according to your stove heat. Cool for 15 minutes before turning pan up to come out.
Combine sugar, cornstarch, water and corn syrup. Place on heat; bring to a boil and cook until mixture is thick and clear. Add gelatin, stirring until dissolved. Cool. Pour part of cooled glaze in prepared pastry shell. Arrange strawberries and cover with remaining glaze. Top with whipped topping to serve.
Drain juice off 1 can of beets. Add remaining ingredients together (except cloves) and boil until thick. Pour over beets and cloves. Put in refrigerator until cold.
Finely chop 1/2 package chocolate. Heat remaining chocolate and 2 tablespoons milk in saucepan over low heat. Stir until melted. Beat sugar into cream cheese. Add remaining milk and chocolate mixture. Beat until smooth. Fold in chopped chocolate. Spoon into pie crust. Freeze at least 4 hours. Let stand 1 hour before serving. Keep stored in freezer.
Beat egg whites until stiff. Gradually add gelatin and beat until gelatin is dissolved. Set aside. Combine sugar, corn syrup and water and bring to boiling point, stirring until sugar is thoroughly dissolved. Continue boiling to the firm ball stage (250° to 252°). Slowly pour syrup into egg.
Cream together butter and cheese. Add sugar gradually and cream thoroughly. Beat in vanilla. Fill cookie press with dough. Press dough through star plate in circular motion on ungreased cookie sheet to form wreaths. Gently push ends together. Bake 8 to 10 minutes. Remove from cookie sheet at once to cooling racks. Yield: 2 dozen.
In saucepan, mix peaches, sugar and orange juice. Bring to a boil. Lower heat and simmer about 15 minutes or until thick (don't cover). Remove from heat and stir in lemon juice, vanilla and almond extract. Excellent on pound cake.
Put pineapple in greased 8 X 8 glass baking dish. Mix sugar & flour together. Sprinkle sugar/flour mixture over pineapple. Layer cheese on top of flour mixture. Sprinkle crackers over cheese. Pour melted butter over top. Bake at 350 degrees for approximately 30 minutes. Serve hot. Great with pork or poultry!
Slice pound cake and place in 9 x 13-inch baking dish. Place strawberries all over cake. Beat condensed milk and cream cheese and pour over cake. Frost with Cool Whip.
Mix all ingredients except bread in food processor. Chill. Scoop centers from bread you prefer. Fill bread cavities with dip mixture. Cut bread centers into cubes. (May be toasted and used to dip with or used plain.)
Mix all ingredients and bake in unbaked crust at 350° for 30 to 40 minutes.
In mixing bowl, combine flour, cocoa, sugars, baking powder, soda and salt. Puree bananas in blender to measure 1 1/2 cups. Stir banana puree, margarine, eggs and vanilla into dry mixture. Mix until blended. Stir in chocolate and almonds. Pour batter into greased 9 x 5-inch loaf pan. Bake in 350° oven 60 to 65 minutes or until wooden pick inserted in center comes out clean. Remove from pan to rack. Cool before slicing.
Grease 13 x 9-inch pan. Spread layer of pineapple, cherries and cake mix. Place thinly sliced oleo over the first 3 layers. Sprinkle nuts on top. Do not stir; leave in layers. Bake at 350° for 1 hour.
Make cake according to package directions. Slice strawberries. Mix glaze and sliced strawberries in a bowl. In a separate bowl, mix together Cool Whip, sour cream and 10X powered sugar to taste. Cut cake into chunks. In trifle bowl layer cake, strawberries and Cool Whip. Repeat layers until bowl is full. Refrigerate and serve.
Saute Spam and onions in oil until very tender. Spoon into lightly greased 10-inch deep pie plate. Sprinkle with cheese. Mix remaining ingredients until smooth. Pour evenly into pie plate. Bake at 400° for about 30 minutes. Let stand 5 minutes and serve.
Brown chicken in oil, stirring occasionally. Add water, broccoli and soup. Bring to a boil; stir in rice. Cover; remove from heat and let stand 5 minutes. Arrange chicken, broccoli and rice mixture on serving platter. Sprinkle with cheese. Serves 4. Less than 350 calories per serving.
Blend cream cheese and mayonnaise until smooth. Add Worcestershire sauce, ketchup and garlic salt. Fold in shredded crabmeat. Serve cold with chips or crackers. Makes 2 1/2 cups.
Cream shortening, sugar, eggs and vanilla. Add dry ingredients, then chips and nuts. Drop from teaspoon on greased cookie sheet. Bake 10 to 12 minutes at 375°. Makes 3 to 4 dozen.
Crush wafers; place 1/2 in bottom of 8 x 8-inch pan. Cream butter with sugar. Add eggs one at time; beat until smooth and creamy. Pour into pan. Drain pineapple; add to whipped cream. Pour into pan. Sprinkle with crumbs. Place in refrigerator overnight.
Mix crumbs with 1/2 of the melted butter and press over bottom and sides of 10-inch pie pan. Melt rest of butter in skillet and add onions. Saute until soft but not brown. Spread over cracker crumbs. Beat eggs lightly and add salt, pepper and milk. Blend with whisk. Pour over onions. Sprinkle cheese on top and bake in 350° oven for 25 to 30 minutes. Preheat oven. Serves 4.
Combine flour, salt, tartar and water in saucepan and cook for 3 to 4 minutes until it forms a ball in pan. Remove from heat. Knead in oil and coloring. Store in covered container. Enjoy.
Cream shortening, sugar, salt and eggs. Add cold and boiling water, 2 cups flour and yeast mixture. Beat well. Gradually add remaining flour until well mixed. Cover with plastic wrap. Refrigerate and use as needed. Shape and let rise. Bake at 400° until brown. Rub butter or margarine over rolls as soon as they are out of the oven. Will keep for 2 weeks.
In a large bowl, combine flours, baking powder, baking soda, salt and cheese. In a second bowl, big enough for the purpose, combine syrup, beaten egg, and the buttermilk. Add the "wet" stuff to the "dry" ingredients. Mix just enough to thoroughly combine. Knead about 10 to 12 times on a board or flat surface that has been sprinkled with the oats. Mold into a 7-inch (17.5 cm) ball on a greased baking sheet. Bake at 375° (190 C) from 45 to 50 minutes or until bread sounds hollow when tapped underneath. Cool completely. Rewarm to serve.
Whip the egg whites until stiff; fold in sugar, baking powder and vanilla. Add to this mixture the cracker crumbs and nuts. Pour into a slightly greased pie plate and bake at 350° for 25 minutes. Cool; top with small tub of Cool Whip.
Wrap chicken with bacon. Cover bottom of greased 9 x 13-inch pan with mixture of sour cream and soup. Bake uncovered for 3 hours at 275°.
Blend cream cheese, Cool Whip and 1 tablespoon milk. Spread in pie crust.
Combine all ingredients. Drop by teaspoonfuls into hot deep fat. Fry to golden brown.
Melt butter in large frying pan. Add onion rings. Cover and cook slowly over low heat, stirring often, for 20 to 30 minutes or until soft. Spoon into a 6-cup, fairly shallow baking dish. Spread cheese over top and sprinkle with pepper. Heat soup and milk in same frying pan in which onions were cooked, stirring until smooth. Pour over onion-cheese layer. Stir lightly with tip of knife to let sauce flow to bottom. Overlap enough bread slices, buttered side up, to make a ring around top. Bake in 350° oven for 30 minutes or until bread is toasted and sauce is hot. Serves 6 to 8.
Grind chicken in meat grinder (small holes). Add sweet relish. Mix well. Add mayonnaise to make spreadable.
Slice your bread into 2-inch slices. Trim the crust, pull the center out of the bread, leaving the bottom intact. You will be left with a flat bottomed "cup" of bread. Your mushrooms will cover any imperfections. Brush each bread croustade with a tablespoon of the melted butter. Put into a 350° oven for 8 to 10 minutes, watching carefully until they just turn a golden color around the edges and are slightly toasted.
Blend all ingredients. Drop teaspoonfuls onto cookie sheet. Bake for 5 minutes at 400°. Remove from cookie sheet while warm. Cookies are paper thin and melt in your mouth!
Place chicken, 5 cups water and half of onion in a large Dutch oven over medium-high heat and cook 15 to 18 minutes or until chicken is tender. Remove chicken, reserving broth in Dutch oven. Cut chicken into bite-size pieces; set aside.
Stir all together. Put in 9 x 13-inch pan. Bake at 350° for 1 hour. Serve with Cool Whip or whipped cream.
Sift flour on table. Make a well in the middle of the flour. Put all of the ingredients except flour in mixer and beat for about 2 minutes. Mix a small amount of mixture in center of flour until sticky. Continue until mixture is gone. Roll this dough paper thin. Cut a small rectangle. Make a slit in the middle and pull one end of rectangle through slit to look like a bow tie. Fry in hot oil for a few seconds. Drain on brown paper bags. Sprinkle with 10x confectioners sugar. (Usually made for the Christmas season.)
Sprinkle salt over the cucumbers and onions. Let set for 2 hours. Mix the sugar and vinegar. Pour over the cucumbers and onions. Place in bags or containers and freeze.
To make syrup: In a heavy skillet, melt the first cup of sugar over low heat until clear and medium brown, stirring constantly. Remove from heat; slowly add boiling water, stirring constantly. Stir over low heat until caramelized sugar dissolves. Measure 1/2 cup syrup and set aside for icing. Add water to remaining syrup to make 1 cup of liquid. Cool. Sift dry ingredients into bowl, add shortening and 2/3 cup cooled syrup. Beat 2 minutes. Add remaining 1/3 cup syrup, eggs and vanilla. Beat 2 minutes more. Pour batter into 2 greased and floured 8-inch round pans and bake at 350° for 30 to 35 minutes. Cool 5 minutes and remove from pans.
Slice sausage thin and cook until brown. Remove. Place chicken in same skillet and cook until done. Remove. Saute vegetables in oil and drain. Return to pan. Add vegetables and 1 1/2 cups water for every cup of rice. Add salt. Bring to boil. Add meat. Bring to boil. Add rice and cook slowly until it is dry. Stir occasionally.
You will need a 9 x 13-inch casserole dish. Preheat oven to 350°.
Cook macaroni	in boiling water. In small saucepan, pour milk. Add	eggs and heat. Stir with fork and mix well. Add margarine, salt and pepper. Cook over high heat, stirring constantly, until thickened. Set aside. Grate cheese. Put a layer of macaroni,	layer of sauce and a layer of cheese. Top with cheese. Bake at 350° until cheese is light brown.
Saute onions and green pepper in margarine. When tender, add tomatoes, mushrooms, olives and oregano. Simmer 10 minutes. (Add beef if desired.) Place half of the spaghetti in greased 13 x 9 x 2-inch baking dish. Top with half of the tomato mixture. Sprinkle with 1 cup of cheese. Repeat layers. Mix the soup and water and pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30 to 35 minutes or until heated through.
Blend sugar, butter, baking powder, vanilla and eggs with mixer on low speed. Scrape bowl constantly. Beat 3 minutes on high, scraping bowl constantly. Stir in flour. Spread 2/3 of the batter on a jelly roll pan. Spread pie filling over the batter. Drop remaining batter by tablespoonfuls onto pie filling. Bake at 350° for 45 minutes. Combine confectioners sugar and milk to make glaze. While the cake is still warm drizzle glaze on top.
Puree banana. Combine flour, ginger, soda and salt. Beat margarine and sugar until light and fluffy. Beat in banana, molasses and lemon peel. Beat in flour mixture. Cover; refrigerate one hour. Divide dough in half. Roll each to 1/8-inch thickness. Cut with 3-inch cookie cutter. Place on cookie sheet sprayed with cooking spray. Prick with fork. Sprinkle cinnamon and sugar over cookie tops. Bake in 375° oven for 10 minutes and then cool
Mix and put over chicken breasts. Use Reynolds Wrap in pan. Cook 1 1/2 hours at 350°.
Melt chocolate in double boiler. Add chopped peanuts; pour into peanut mold. Place in freezer for about 3 minutes. Pop out of mold onto wax paper. Yields 75 peanuts.
Cook vermicelli (before cooking break into small pieces). Marinate with the remaining ingredients; mix with mayonnaise. Refrigerate overnight. It keeps well.
Combine 1 Tbsp. sugar and flour and sprinkle over bottom of pie shell, set aside. In a medium sauce pan bring corn syrup, brown sugar and remaining sugar to a boil. Remove from heat, stir in butter until melted. Let cool for 3 minutes. Gradually stir in eggs into hot mixture. Add walnuts and mix well. Pour into pie shell. Preheat the oven to 350 degrees. Place pie in oven immediately reduce heat to 325 degrees and bake for 55 minutes, or until top is browned.
Combine all ingredients except flour. After all other ingredients are combined, add flour last. Bake at 350° in loaf pans for 40 to 50 minutes.
Preheat oven to 375°. Grease 10 x 15-inch jelly-roll pan with 2 teaspoons butter. Cream butter and sugar together. Beat in eggs, one at a time. Beat in vanilla and flour. Mix in almonds. Spread batter evenly into the pan. Bake 20 to 25 minutes until the surface is light gold color. Let cool in the pan. With a sharp knife, cut into small squares. Makes about 2 dozen very rich buttery cookies.
Allow cream cheese to soften. Add all 4 ingredients to mixing bowl and beat with mixer. Spray small baking dish with Pam and add cream cheese mixture. Bake at 350° for 20 minutes or until top begins to turn a very light brown. Garnish with chopped walnuts.
Stir together salt, sugar and vinegar until all is dissolved. Combine vinegar mixture with cucumbers, onions, pepper and pimentos. Put into clean jars and let sit for 24 hours. Store in refrigerator.
In skillet over medium heat, in hot salad oil, cook ribs a few pieces at a time, until well browned, removing pieces as they brown. Pour off drippings from skillet. Return ribs to skillet. Add water and salt; heat to boiling. Reduce heat to low; cover and simmer 30 minutes. Stir in sauerkraut and brown sugar; cover and simmer 45 minutes longer, until ribs are fork-tender.
Mix jello as directed. Add all other ingredients. Set to chill, then put Cool Whip on top.
Combine margarine and cake mix with a fork until it is crumbly. Spread in an 8 x 13-inch ungreased pan. Spread peaches over cake mixture. Mix sour cream and egg yolks and spread over peaches. Sprinkle cinnamon over mixture as desired. Bake in a 350° oven for 30 to 35 minutes. Other fruits may be used.
Cover beef with water. Add garlic, bay leaf and peppercorns. Cover. Bring to boil. Reduce heat and simmer 3 hours until tender. Remove.
Preheat oven to 425°. Grease or Pam a metal baking pan. Roll chicken in saltine cracker crumbs. Place chicken (i.e. breast side down, etc.) in pan. Dab one piece of margarine on each piece of chicken. Cook until side faced down is browned. Turn pieces and dab more margarine on each piece. When both sides are browned, remove from oven and saturate with one or two small cans of Carnation milk (not evaporated milk).
Brown ground beef and onion; add chili. Mix well. Line regular size casserole dish with Fritos. Spoon on meat mixture. Top with cheese. Repeat, ending with cheese. Bake for 20 minutes at 350°.
Mix all ingredients together. Cook in skillet. Powdered buttermilk may be used. Egg Beaters may also be substituted for the egg. This is a high fiber, low-fat recipe.
Mix all ingredients well. Drop mixture by the heaping teaspoonful onto greased cookie sheet. Bake in preheated 350° oven until light brown.
Mix the butter, white sugar and brown sugar together. Add eggs, vanilla and soda. To this, add oats and flour. Add potato chips and stir. Drop onto ungreased cookie sheets. Bake at 350° for 6 to 9 minutes. Makes 48 cookies.
Melt butter for the filling in a saucepan. Blend in flour. Add broth, milk and seasonings. Cook, stirring constantly, until thickened. Add chicken and vegetables. Heat thoroughly.
Place ice cubes in blender. Pour enough milk to cover ice cubes 3/4. Add half and half to cover ice cubes completely. Add ice cream. Add vanilla. Blend and enjoy!
Brown hamburger meat with onion. Drain excess grease. Add remaining ingredients. Simmer 30 to 45 minutes until thickens.
In a heavy 12-inch skillet, brown the chicken in hot oil on all sides. Remove chicken and set aside. Add mushrooms (if using fresh), sweet peppers, onion and garlic to skillet drippings. Cook until the vegetables are tender. Add mushrooms (if using canned), wine and red pepper to vegetable mixture. Bring to boiling, reduce heat and simmer, uncovered, until almost all liquid evaporates. Add undrained tomatoes, tomato paste, lemon juice, basil, sugar, thyme, salt and pepper. Return chicken to pan. Simmer, uncovered, 15 minutes until chicken is tender or bake, uncovered, in a 350° oven for 10 to 15 minutes. Serve over the cooked pasta.
Dissolve yeast and sugar in warm water. Warm milk, butter and salt together and add to the yeast mixture. Add sugar, eggs and flour. Knead until soft and elastic. Let rise once (30 to 45 minutes). Flatten dough and divide into walnut-sized pieces. Shape each piece into a flat rectangle. Place a heaping teaspoon of filling in the middle; fold over. Pinch edges together, forming a crescent. Place each piece, seam side down, on a greased cookie sheet. Let rise for about 15 minutes. Brush with raw whipped egg and bake at 450° for 10 to 15 minutes, until light golden brown.
In a large skillet, saute beef, pepper, onion and celery about 10 minutes. Pour into large, greased casserole. Drain corn and spoon over top. Last spoon mashed potatoes evenly over all. Bake in a 325° oven about 30 minutes or until brown. Yields 6 servings.
Mix creamed corn, egg, sugar, flour and nutmeg until blended. Add cream and fold in frozen corn. Pour into a greased baking dish and dot with the butter and bake at 300° until corn pudding is thick, about an hour.
Dissolve candies in 2 cups boiling water. Add to jello and add 1 1/2 cups cold water. When jello is partially set, add apples, celery and nuts.