HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together flour, baking soda and salt. Set aside. Beat eggs until light. Add gradually to mixture. Also add sugar. Beat light and fluffy. Add dry ingredients alternately with fruit cocktail undrained. Mix until smooth after each addition. Pour into 13 x 9 x 2-inch pan. Combine 1/2 cup of brown sugar packed and 1/4 cup chopped nuts. Sprinkle over cake until done.
Line muffin tin with cupcake paper. Mix all the ingredients. Fill cupcake papers with mixture and freeze.
Slice potatoes and place in a plastic bag (two at a time) with the Lipton soup mix and oil. Shake to coat potatoes. Place in baking dish or uncovered pan. Bake, uncovered, at 350° for 20 to 25 minutes. Should be crisp. Serves 6.
Saute bacon; drain off drippings. Set aside. Drain clams, reserving 1 cup juice; set clams aside.
Combine sour cream, sugar and frozen coconut and refrigerate overnight. Bake yellow cake mix according to package directions. Cool and cut into 4 layers. Before assembling cake, mix half the package of coconut into the sour cream mixture. Put sour cream mixture between layers and on top and sides of cake. Cover and refrigerate 3 to 4 days before serving.
Mix butter and peanut butter gradually. Add sugar until you can work mixture with hands. Place enough chocolate in candy paper cup to fill the bottom. Then place a ball of mixture into center of the cup. Fill the cup with chocolate. Necessary chocolate can be purchased at a craft or candy shop.
In heavy skillet, melt butter over medium heat (3 to 4 minutes). Stir in sugar and cornstarch. Mix well. Add remaining ingredients. Cover and cook spooning sauce over apples occasionally, until they are fork tender and sauce is thickened (12 to 15 minutes).
Saute green onions in butter. Add garlic cheese and cook until melted. Add mushroom soup, mushrooms, pimentos and water chestnuts (chopped). Mix well and cook until mixtures bubbles in large casserole. Pour drained asparagus and peas. Spread cheese mixture evenly over top. Bake 30 minutes or until sauce bubbles. Serves 6 to 8.
Cream butter and margarine. Add sugar and blend well. Beat in eggs. Mix in vanilla and flour that has been sifted with salt and soda. Add apples, nuts and coconut. Bake in tube pan 1 hour at 300°, then 25 minutes at 325°.
Add cucumbers, salt and onion. Let stand 2 hours. Drain and rinse. Add sugar and vinegar. Let stand 1 hour and freeze. Freeze in 1/2 pints or whatever you want to freeze in. (Small cucumbers make the best size to freeze.)
Mix all the ingredients together and pour into an 8 x 8-inch pan. Bake at 400° for about 40 minutes.
Blend all ingredients; pour into unbaked pie crust. Bake at 350° for 35 to 40 minutes.
Peel apples and cut them into quarters (or smaller). In small pot combine apples, water, and sugar. Put heat on low and simmer mixture for about 1/2 hour. With a masher or fork, mash apples to form applesauce. Cinnamon can be added to taste.
Pour over hot crust and then bake at 350° for 15 to 20 minutes. Cool and then sprinkle powdered sugar over top.
Mix all ingredients together. Bake in tube pan at 375° for 1 hour.
Combine all ingredients in saucepan and simmer until barely tender. Uncover and simmer until liquid evaporates. Serves 6.
Dissolve yeast in warm water. Mix sugar, baking soda, baking powder, oil, flour, buttermilk and yeast. Beat with large spoon and put in a large sealed container. Store in refrigerator and use as needed. They do not have to rise. Keeps well for several days. Bake in moderate oven.
Mix and roll into rolls. Place rolls into waxed paper. Put into the freezer. Slice and bake at 350° for about 10 minutes or until done.
Put yeast into inner pan of automatic bread machine. Next, put flour, baking soda and salt in pan. Break egg into flour mixture. Mix remaining ingredients; warm and add to flour mixture. Select white bread and push start.
In a small bowl, whip together cheese and sour cream. Shape into small balls; roll in pecans. Chill.
Cream butter and sugar; add eggs, sour cream, vanilla; then mix in dry ingredients. Put in a greased 15 x 10-inch jelly roll pan. Sprinkle raisins or chocolate chips on top. Then crumb topping. Bake at 350° for 20 to 25 minutes. Cool. Then drip with frosting.
Cream shortening and sugar together; add eggs and beat. In separate bowl, sift flour with spices and soda. Add dry ingredients to creamed mixture alternating with the sour milk. Gradually add jam and nut meats. Pour into 3 greased 9 inch cake pans.
Melt margarine and mix with crumbs. Place in the bottom of a 9 x 13-inch pan. Bake at 350° for 8 minutes.
Into a bowl, sift together the first 4 dry ingredients. Blend in the cold butter until mixture resembles coarse meal. With a fork, stir in 1/2 cup milk and egg. Add gradually 1/4 to 1/3 cup additional milk if needed to bind the dough. Turn onto lightly floured surface and knead once or twice, patting dough into 3/4-inch thick round. With 2-inch cutter or glass bottom, cut out rounds and transfer to a buttered baking sheet. Bake in 400° oven for 15 minutes or until golden. Makes about 16 biscuits.
Sift white flour with soda and salt; add sugar and graham flour. Add remaining ingredients; beat well. Half-fill 4 greased 1-pound fruit cans; cover tightly and steam 1 1/2 hours on rack in covered pan, using small amount of boiling water.
Brown meat in oil, add all other ingredients. Bring to boil reduce heat to simmer and cook for 15 minutes. Serves 4.
Cook macaroni until al dente (about 4 to 5 minutes). Thinly slice cheese to place on top; set aside. Preheat oven to 375°. Cube remaining cheese. Drain cooked macaroni; add tomato sauce, water, Worcestershire and dry mustard. Stir in cheese. Pour macaroni into a greased 1 1/2 to 2-quart casserole dish. Lay cheese slices on top. Cook in oven 20 to 30 minutes. Check after 20 minutes. It should be bubbling, but not too brown. Let sit for a few minutes before serving.
Combine all ingredients in a large bowl. Stir to blend. Spoon into Mason jar. Tighten and keep refrigerated.
Peel potatoes. Cut each one in six slices. Dry with paper towel. Coat in 1/4 cup butter in 2-quart baking dish. Add salt, pepper and bacon bits. Bake, covered, in single layer 20 minutes. Uncover. Baste again and bake 30 minutes.
Saute onion in oil for 2 or 3 minutes. Add Ro-Tel sauce and cook 2 minutes. Add rest of ingredients and pour into a greased baking dish and bake 20 to 25 minutes at 400°.
Cook green beans until crisp-tender. Drain. Add onion and dressing. Simmer 5 minutes or until onion is tender. Garnish with tomato. Serves 4 to 6.
In saucepan, heat milk and soup to boiling. Stir in raw broccoli, carrots and cauliflower. Return to boiling. Cover and cook over low heat for 20 minutes or until vegetables are tender. (Add extra milk, if needed, to keep from boiling dry.) Stir in Cheddar cheese. Heat through and serve.
Drain mushrooms, saving liquid. Brown beef, mushrooms and onion. Stir in flour and salt. Add mushroom liquid, water, Heinz 57 and parsley; simmer for 15 minutes. Stir in sour cream. Pour over noodles. Serves 6.
Brown onion and celery in oil. Add remaining ingredients. Simmer 30 mins. Makes 2 cups of sauce.
Preheat oven to 375°. Cream shortening until fluffy. Beat egg and sugar substitute until lemon colored; add to shortening and blend well. Sift together all dry ingredients; add to shortening mixture alternately with applesauce, blending well after each addition. Add vanilla and lemon juice. Stir in raisins.
Spread rolls on 9 x 12-inch pan. Bake at 370° for 10 minutes until golden brown. Cool. Cream Miracle Whip, sour cream, cream cheese, dill weed and chives. Spread on baked rolls. Add desired vegetables (diced/sliced thin: onions, broccoli, green pepper, tomatoes, cauliflower, zucchini, cukes, olives or radishes). Sprinkle shredded Cheddar cheese over top. Double recipe and place on cookie sheet. Chill and cut in small squares.
Use a little oil to brown washed and cut up chicken. Add chopped garlic and continue to brown. Remove from heat. Wash and cut celery into 1 1/2-inch pieces. Add celery, shredded tomatoes, parsley, oregano, salt, pepper and olives (liquid also). Simmer 1 1/2 hours. Serve with boiled rice. Serves 4 to 6.
Combine potatoes, milk, sugar, butter, egg and salt. Mix well. Pour into 1-quart casserole. Bake at 350° for 35 minutes. Top with marshmallows. Broil until marshmallows are lightly browned. (Be careful, marshmallows brown in seconds.)
Mix all ingredients in order listed above. Pour into 9 x 13-inch glass dish. Freeze. Remove from freezer 15 to 20 minutes before serving. Great for breakfast or snacks. Very pretty served in stemmed glassware!
Mix coleslaw, chopped green onions, crushed Ramen noodles, seeds and almonds together. Add remaining ingredients and stir.
Combine pudding mix, sugar, spices in saucepan; add milk; bring to a boil. Remove from heat and mix in pumpkin. Cover with plastic wrap or wax paper and chill.
Dissolve gelatin in boiling water. Stir in lemonade. Add cold water and cranberry juice. Place in large bowl (punch) with trays of ice cubes. Pour punch over ice. Slowly add the ginger ale.
Preheat oven to 400°. Adjust oven rack to above oven center. In a small saucepan, heat water to a rolling boil. Stir in oat bran and remove from heat. Continue stirring until smooth and free of lumps. Set aside to cool for 5 minutes. Stir milk and oil into oat mixture. Beat egg whites with sugar just until foamy. Stir in oat mixture. Combine flour with baking powder and salt. Stir into egg white mixture with figs and cranberries. Spoon batter into 12 (2 3/4-inch) muffin tins lined with paper baking cups. Bake 20 minutes or until lightly brown. Cool 10 minutes before serving. Makes 12 muffins.
Mix first 6 ingredients. Cover pork chops with sauce. Place cover over baking dish. Cook at 325° for 2 hours. Turn chops once while baking.
Dissolve gelatin using 1 1/2 cups water. Chill until almost set. Whip until light and fluffy. Fold in whipped cream and pineapple. Pour into serving dish and chill until firm. Decorate with almonds.
Mix all together. Put in greased baking dish. Bake at 350° for 20 minutes or until hot (or put into individual baking dishes and bake about 15 minutes).
Grease a 9 x 13-inch pan with butter. Remove crust from bread and line slices in bottom of pan. Sprinkle cheese over bread and spread crumbled bacon over cheese. Beat together the rest of the ingredients and pour on top. Cover and refrigerate overnight. Bake, uncovered, for 1 hour at 350°. Serves 10 to 12.
Mix all ingredients thoroughly. Pour into greased 9 x 9-inch pan. Sprinkle top with paprika. Bake in 350° oven for 35 minutes or until knife blade comes out clean. Serve hot or cold.
One recipe makes 18 egg rolls, 2 makes 36 or 4 makes 72. Just as easy to make a big batch and freeze cooked egg rolls for later.
Combine peanut butter, sugar and salt in a large saucepan (3 quart size). Add milk gradually; mix thoroughly and bring to a bubbly boil on high heat, stirring continuously. Reduce heat to medium and continue to boil the mixture without stirring until it reaches a temperature of 232° or until a small amount of mixture forms a soft ball when dropped into cold water. (Be sure bulb of thermometer is not resting on bottom of saucepan.) Remove saucepan from heat; add butter and vanilla to mixture. Do not stir. Allow candy to cool at room temperature until it reaches 110°.
Whip the cream until stiff; add vanilla and sugar, also sherry to taste. Soften gelatin in cold milk, then dissolve in warm milk. When cool, add to above mixture, beating the cream all of the time. Add beaten egg whites. Pour in bowl or dessert glasses lined with ladyfingers.
Bring tomato soup and cream cheese to a boil. Add gelatine; take off burner. Add remaining ingredients. Stir up, then refrigerate for a good long time. Serve with crackers. Recipe can be doubled for large amount.
Melt the margarine and cream cheese in microwave while cooking corn according to directions on bag. Drain corn and stir margarine mixture into corn. Add sugar. Put in crock-pot and cook for 4 hours. You can let this simmer on top of the stove if you prefer.
Mix all ingredients together, except bacon. Shape into loaf. Lay bacon strips across top of loaf. Bake at 375° for 30 to 40 minutes. Serve with roasted potatoes.
Stew the vegetables, mushrooms and onions in a small amount of water. Mix the chicken and eggs together. Drain the vegetable mixture from the water and add to the chicken and eggs. Stir mixture in a nonstick frying pan (Pam spray works well). Add cheese; blend well. Serve over rice. Makes 2 servings.
Break tortillas into bite size pieces. Line flat casserole with them. Add layer of chicken, layer of mixture, layer of tortilla bits, chicken and mixture. Top with 2 cups grated cheese. Bake at 350° for 30 to 60 minutes.
Lay rolls flat and pinch together on large, greased cookie sheet. Bake for 12 minutes at 350° or until browned lightly. Cool.
Cream shortening and sugar; add eggs. Sift flour, salt, soda, cinnamon, allspice and cloves together; add, then beat. Fold in gumdrops, nuts and dates. Shape into rolls. Wrap in waxed paper; chill. Cut into 1/4 inch slices or freeze, then slice. Place on a greased cookie sheet. Bake 7 to 10 minutes in a 350° oven. Yields about 6 dozen.
In large bowl, combine soup, milk, Parmesan cheese, onion and sour cream. Stir in chicken and zucchini. Add spaghetti; toss gently to coat. Spoon into 1 1/2-quart dish or casserole. Bake at 375° for 30 minutes or until hot and bubbling. Serve with additional Parmesan cheese, if desired. Makes about 4 cups.
Cream sugar and margarine together; beat in egg. Sift flour, nutmeg, cinnamon and cloves together. Stir in nuts and raisins. Puree persimmon pulp until smooth and stir in baking soda. Add persimmon mixture and dry ingredients alternately to creamed margarine and sugar mixture, mixing well after each addition. Drop by heaping teaspoonful on greased baking sheet. Bake at 350° for 15 minutes. Makes about 2 dozen.
Cream margarine and sugar together until fluffy. Beat eggs; blend in bananas. Sift dry ingredients and add alternately with creamed mixture. Place in loaf pan and bake 1 hour at 350°.
Brown and crumble bacon, hamburger and onion. Drain beans (reserve juices) and combine with meat. Add rest of the ingredients and mix well. Bake at 350° for 1 hour or longer.
Slice top off bread and scoop out center. Combine all remaining ingredients. Fill hollowed loaf with cheese mixture. Replace top of bread and wrap in foil. Bake at 325° for 1 1/2 hours. Serve with bread that was removed and bread can be pinched off of loaf and dipped in cheese mixture.
Brown hamburger and onion. On bottom of casserole dish, put drained hamburger, then cheese. Next add the Tater Tots. Mix the soup with the water and pour over the potatoes. Bake at 375° uncovered for 35 minutes.
Mix together, stir and put in plastic bowl. Let set for 6 days, then freeze.
Put 1 cup raw rice in bottom of baking dish. Brown hamburger along with onions and mushrooms. Layer pats of margarine over raw rice and salt and pepper. Pour hamburger mixture over rice and then pour on 1 cup broth, adding a little water if needed to cover rice. Bake at 350° for 1 hour.
Cook noodles according to package directions. Drain and pour into baking dish. Arrange hot dogs over noodles. Prick hot dogs. Cook onion in oil for 10 minutes. Add remaining ingredients and simmer 15 minutes. Pour over hot dogs and noodles. Bake at 350° for 30 minutes.
Cook altogether (20 to 30 minutes). Mix 2 tablespoons flour and 1 cup milk together and pour slowly into other ingredients. Add 1/2 pound Velveeta cheese, cubed. Turn off heat and let cheese melt. Serve.
Melt chicken fat. Add flour and seasonings and stir over low heat until blended. Add cold stock and milk together. Stir and cook over low heat until thickened. Add chicken; heat thoroughly. Add more seasonings, if desired. Serve piping hot.
Spread one side of each apple slice with peanut butter. Place 3 or 4 marshmallows on top of another slice. Place second slice of apple, peanut butter side down, on top of marshmallows; press gently.
Bring to a boil. Prepare pie crust for double crust pie. Into unbaked pie	crust,	crumble 16 soda crackers. Sprinkle cinnamon or nutmeg, add pats of butter. Pour sugar water combination over crackers.	Add top crust.	Bake at 425° for 15 minutes or until crust is done.
Prepare vegetables according to package directions. Drain. In a pan, heat soup, cream cheese and Cheddar cheese until sauce is smooth and cheese melted. Combine vegetables and sauce. Add mushrooms and place in 1 1/2-quart casserole. Place corn flakes and spices in plastic storage bag and crush with rolling pin. Sprinkle crushed flakes over top of casserole and drizzle with melted margarine. Bake at 400° for 15 minutes. Serves 4 to 6.
Place bran in large bowl; pour the water and buttermilk over bran and mix. Add salt, sugar, oil and eggs; mix well. Add raisins, dates and nuts; mix well again. Add flour and soda and mix thoroughly. Close and cover tightly and store in refrigerator. Will keep in fridge for 6 to 8 weeks. When you want muffins, fill muffin cups 2/3 full. Bake at 400° for 20 to 25 minutes.
Boil cabbage in salted water until very tender; drain. Saute onions in butter until transparent. Add cheese and cook over low heat until cheese melts. Add soup and water and blend in well, over low heat; add cabbage and mix well. Add bread crumbs until mixture is desired consistency; stir in salt and pepper. Pour into a 2-quart casserole dish; sprinkle with remaining bread crumbs. Bake at 350° for 20 to 30 minutes or until bubbly hot.
Mix all together. Crush 1 package of Ritz crackers and put on top. Cut up 1 stick of butter on top. Bake at 350° for 1 hour.
Mix dressing with melted margarine. In a 9 x 13-inch pan put 1/2 of the dressing mixture. Mix remaining ingredients together and pour over dressing. Spread rest of dressing on top. Bake at 350° for 45 minutes to 1 hour or until brown. Makes 8 servings.
Combine ingredients and beat until smooth. Pour into 3 loaf pans. Bake at 350° for 55 minutes. Serve with Dream Whip.
Line aluminum foil on your cookie sheet. Work the almond paste with your hands. Then add sugar and egg whites. Constantly knead. Now add flour and powdered sugar. Now add fruit. Place 1/2 teaspoon of mix on the lined aluminum foil cookie sheet until all the mix is used. Put in refrigerator overnight. Next day bake at 300° 25 to 30 minutes. Decorate each cookie with a bright red cherry or green citron.
Mix flour, salt and sugar. Cut in shortening. Add milk and yeast. Stir with fork. Refrigerate for 2 hours. This mixture will keep in refrigerator for about 1 week. Bake at 375° for about 10 to 15 minutes.
Cream margarine and sugar. Add bananas and eggs. Sift flour, salt, soda and baking powder. Add alternately with buttermilk. Bake for 1 1/2 hours at 325°. (Raisins and/or dates may be added with nuts just before putting in pan.)
Combine flour, baking soda, baking powder and salt. Cream Crisco and add sugar in separate bowl. Cream until very light; beat in, one at a time, 2 eggs. Add vanilla and sour cream. Mix, then add flour mixture in 3 parts, alternating with thirds of the banana mixture. Stir batter after each addition until smooth. Bake in greased tube pan 45 to 50 minutes or 2 (8-inch) round pans for 25 minutes, or sheet cake pan for 45 to 50 minutes at 350°. Cool 1/2 hour or so before removing cake.
Pound cutlets very thin. Cut into pieces 6 inches square. Sprinkle with salt and pepper; flour lightly. Melt butter in large frypan. When hot, put veal in and brown through on both sides over high heat. When well browned, add Marsala (keep flame high). Let meat cook 1 minute longer. Place meat in serving dish. Add stock or water to pan, scraping bottom and sides, and pour over meat.
Mix soup and rice. Pour into baking dish. Cover with chicken breasts and sprinkle soup mix over top. Cover with foil and bake about 2 hours at 350° or until chicken is tender. Remove foil and brown.
Blend cheese and margarine until smooth. Add flour, onion, salt and pepper; stir until smooth. Shape dough into a roll, 1 1/4 inches in diameter. Wrap in plastic wrap or aluminum foil. Chill. Cut into 1/4-inch slices. Bake at 400° for 8 minutes. Yields 24 servings.
In a greased casserole, layer all ingredients. Pour melted margarine over all. Bake at 350° for 30 minutes.
Saute onions in butter until tender. Add ground beef and brown. Stir in black-eyed peas, rice and tomatoes. Mix well. Spoon mixture into a 2-quart casserole. Sprinkle cheese over top. Bake at 350° for 20 minutes or until cheese is melted. Serves 6 to 8. Double recipe for larger servings.
Mix margarine, sugar and flavoring. Sift dry ingredients and add. Mix in nuts. Chill 2 hours. Roll into small balls. Lightly press down on ungreased cookie sheet (not too flat). Bake at 350° until set (not brown), 7 to 9 minutes. Roll into sifted powdered sugar while still warm, then again after they have cooled. Store in tight containers. They freeze well.
Boil corn-on-cob 10 minutes. Cut and scrape corn from cob when cooled; pack loosely in jar. Pour vinegar mixture over corn. Makes approximately 15 quarts.
Cook broccoli until almost done. Drain and combine with next 6 ingredients. Pour into greased casserole dish. Top with bread crumbs and dot with butter. Bake at 325° for 45 minutes.
Heat bread crumbs, sugar, egg, milk and chocolate, stirring until thick and thoroughly mixed. Pour into baking dish. Bake 30 to 40 minutes at 375°. Serve warm with sauce.
Place sugar and flour together in large bowl. Bring margarine, cocoa and water to a rapid boil in a saucepan. Pour over flour and sugar mixture. Mix well. Add remaining ingredients and blend thoroughly. Pour batter into a greased 16 x 11-inch sheet cake pan. Bake at 400° for 20 minutes.
Mix soup, chili sauce, water and hot pepper sauce. Dust chicken with flour; dip in soup mixture. Roll in chips. Place on rack in shallow baking pan. Drizzle with melted butter. Bake at 400° for 1 hour. Makes 4 servings.
Mix butter and cheese at room temperature. Add balance of ingredients and mix. Shape into sausage shaped roll, about 2-inches in diameter. Wrap in wax paper and chill. You can freeze at this point. Slice 1/4-inch thick slices (as for icebox cookies). Bake in 375° oven on ungreased cookie sheet for 10 to 12 minutes. Yields about 40 wafers.
Mix all ingredients well. Pour into an unbaked 9-inch pie shell. Bake 40 to 45 minutes.
Butter casserole, layer chilies, cheese, eggs and sprinkle with seasoned salt and flour. Repeat with second layer and dot each layer with butter.
Mix meat, onion, peppers and egg(s). Mix small package first, then bread crumbs. Mix in tomato sauce. Cook 45 minutes at 350°.
Blend together all ingredients, except olive oil. Add oil in a steady stream, whisking or blending until thoroughly combined. Add salt and pepper to taste. Makes 1/2 cup.
Mix all ingredients; add crabmeat last. Save 1/2 of Cheddar cheese for top. Put in casserole dish. Bake 35 minutes at 350°.
Combine buttermilk, parsley, onion, garlic and Blue cheese. Add mayonnaise. Mix through. Add seasonings to taste.
Add cubes to boiling water until dissolved. Add lemon, onion and cream cheese. Beat until smooth. Refrigerate.
Slowly brown chicken in 1/4 cup hot olive oil; remove from skillet. Add onions and garlic; cook until tender, but not brown. Combine remaining ingredients, except cooking wine. Add chicken to skillet; pour sauce over. Cover; simmer 45 minutes. Stir in cooking wine. Cook, uncovered, turning chicken occasionally, about 20 minutes or until chicken is tender and sauce is thick. Skim off excess fat and remove bay leaves. Makes 4 to 6 servings.
Cream together in a large bowl granulated sugar, brown sugar and margarine. Add egg and vanilla and beat until light and fluffy. Combine, in a second bowl, flour, salt and baking soda. Add dry ingredients gradually to the creamed mixture, mixing with a wooden spoon. Stir in chocolate chips, using a wooden spoon.
In a large bowl combine all ingredients. Chill 2 to 3 hours. Serves 6 to 8.
Cream together sugar and corn oil. Add eggs, one at a time and vanilla. Sift together flour, soda, salt and cinnamon. Add dry mixture to apples and nuts. Add creamed mixture. Batter will be thick (a stiff doughy mixture). Bake in greased 9 x 13 x 2-inch pan at 325° for 55 to 60 minutes.