HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together butter and cream cheese, blending in sugar with electric mixer. Add eggs, one at a time and continue to blend. Add flavoring and beat until smooth and light. Pour batter into greased and floured 10-inch tube pan. Bake in preheated oven at 325° for 1 1/2 hours or until cake is golden and tests done. Cool in pan for 5 minutes.
Brown beef and onions together; drain off excess fat. Stir in beans, tomatoes, and salt, pepper, and chili powder to taste. Simmer for several hours.
Sift flour, baking powder, salt and nutmeg together; set aside. Add lemon rind or extract to butter and cream together; add 1 cup sugar gradually and cream until light and fluffy. Add eggs and cream; beat thoroughly. Gradually add flour mixture and blend. Chill until firm enough to roll, 15 to 20 minutes. Roll 1/8-inch thick on lightly floured board. Cut with 3 1/2-inch floured cutter or other shapes. Sprinkle with sugar. Bake on ungreased cookie sheet at 400° for 10 minutes. Yields 3 dozen.
Mix in bowl and put on toasted bun. Put under broiler for 5 to 6 minutes until toasted around edges. Serve with congealed salad and iced tea for a nice lunch. Makes 4 servings.
Melt the butter in a medium saucepan; then stir in the flour until well blended. Slowly stir in milk and cook until the mixture thickens, about 5 minutes, stirring constantly. Season with salt and pepper. Remove the sauce from heat and pour into large mixing bowl. Add parsley, scallions, turkey, lemon juice, sage and thyme and blend well. Cover the bowl and chill until firm about 30 minutes. Shape mixture into 10 squat cones, roll in bread crumbs, dip into the beaten eggs, and roll in bread crumbs again. Place on a platter and allow to dry about 10 minutes at room temperature. Fry in hot fat about 375° for about 5 minutes. Drain and serve immediately.
Cream the shortening, brown sugar and white sugar. Beat in the eggs, salt, baking powder and flour. Stir in the cereal, coconut, nuts and chocolate chips. Drop by teaspoonfuls onto greased baking sheet and bake at 375° until lightly browned.
Combine sugar, flour and salt in heavy saucepan. Add milk, stirring over heat, then add eggs, butter and vanilla while beating with electric beater over medium heat. Pudding done when mixture bubbles up and has become thick. Let cool, then add bananas and vanilla wafers.
Cream butter, Crisco and sugar well. Add eggs, one at a time, beating well after each. Add flour and 7-Up alternately mixing well each time. Add flavoring. Cook in cold oven at 325° for 1 hour and 20 minutes.
Mound apples in buttered pie plate and pour orange juice over them. In separate bowl, combine sugar, flour, spices and salt; cut in butter until mixture is crumbly. Sprinkle over apples. Bake at 375° for 45 minutes, or until apples are tender and topping is crisp. Serve warm with cream or ice cream. Makes 4 to 6 servings.
Season chicken as desired; boil until tender. Cool and skim off fat. Bone chicken and cut into bite-size pieces. Arrange in 9 x 11-inch pan. Mix soups and sour cream; spoon over chicken. Top with stuffing mix. Melt margarine in heated chicken broth; pour evenly over all. Bake 1 hour at 350°. Can be served over rice.
Combine all the ingredients, except the tomato paste, and cook 1 hour. Add the tomato paste and cook for 1 more hour. Cook slowly and stir often. Put in hot jars and seal. Can be canned or frozen.
Mix water, cake mix, eggs, and oil. Stir in 1 c. coconut. Pour into two round cake pans. Bake at 350 until done. Mix sour cream and sugar together. Add 1 1/4 c. coconut, 3/4 c. toasted coconut and 1 1/2 c. pecans, chill. Spread part of mixture between layers. To remaining mixture add whipped topping. Spread on sides and top of cake. Garnish top of cake with 1/4 c. pecans and 1 c. toasted coconut. Store in sealed container in refrigerator.
Wash and drain all vegetables. Begin with lettuce, in bottom of container that can be sealed tightly. Layer peas on top of lettuce. Rest of vegetables may be layered as desired. End with another layer of lettuce. Sprinkle lemon juice all over salad. Seal top of salad with mayonnaise to airtight. Garnish with cheese and real bacon bits. Seal container with lid. Refrigerate overnight or 8 hours.
Cook and drain well the spinach. Pat extra moisture out on paper towels. Stir in cream cheese, sour cream and dried onion soup mix. Blend well. Pour into ungreased 8 1/2 x 11-inch or 9 x 12-inch casserole. Top with Mozzarella cheese. Bake at 350° for 25 to 30 minutes. Cover for 1/2 the baking time, then uncover until cheese melts.
Combine apples and cranberries. Toss with 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Place in greased 1 1/2 to 2-quart baking dish. Combine flour, 1/2 cup brown sugar, 1 teaspoon cinnamon and salt and rolled oats. Sprinkle over apple mixture. Bake at 375° for 40 to 45 minutes until top is crisp and brown. Yields 6 to 8 servings.
Sift flour, sugar, baking powder, cinnamon and salt in medium bowl. Make well in center. Beat egg, oil and 2/3 cup milk. Pour into well. Stir with wooden spoon until flour is moistened. Stir in raisins. Spoon into buttered muffin tins filling 2/3 full. Bake 20 minutes at 400°. Remove from tins and cool.
Mix all ingredients. Roast in 350° oven. Turkey will be done when popcorn blows the tail off the turkey.
Cook noodles. Sear meat and chopped onion until grainy. Add half the catsup, half the cheese and all the other ingredients. Put in a 3-quart casserole dish and top with remaining catsup and cheese. Bake for 1 hour at 300°.
Combine all ingredients in a bowl together, using a fork to stir first. Then, use hands to combine ingredients into stiff dough. Dough will be sticky at first, but continue working dough until smooth and elastic. Pinch dough into 1-inch balls and flatten to about a 3-inch round. Bake in an oven or electric skillet at 400° until slightly browned.
Sift flour, soda and salt together, then add eggs, sour cream and vanilla. Cream butter and sugar; add eggs, one at a time, beating well after each one. Add flour mixture and sour cream alternately. Add vanilla. Pour in greased and floured tube pan and bake 1 1/2 hours at 325° or until cake stays in place when touched lightly with finger. Cake will pull away from pan slightly.
Brown onion in margarine. Stir in flour, salt, sugar and pepper. Cook until smooth and bubbly, stirring constantly. Remove from heat. Gradually stir in 2 cups tomato juice or canned tomatoes. Bring to a boil,	stirring constantly and boil for 1 minute. Add 2 cups cold whole milk,	all at once. Heat rapidly to serving temperature, stirring constantly. Serve at once.
In saucepan, combine beef and water; simmer about 15 minutes or until meat loses its red color. Separate meat from liquid and chill both. Remove any congealed fat. Set aside 3/4 cup of beef broth. In saucepan, combine peppers, onion, jalapeno, celery and garlic. Cook 5 minutes. Add tomatoes, tomato sauce, seasoning and reserved 3/4 cup of beef broth. Simmer 30 minutes. Serve.
Put cucumbers in a gallon jar. Add garlic, pickling spices, red pepper and fresh dill as desired. Combine vinegar, salt and water, bringing to a boil. Pour over cucumbers. Cool. Cover and place in refrigerator. Let stand for 5 or 6 weeks before using. Delicious.
Prepare mix as package directs for pudding. Fold in whipped topping (Cool Whip) and marshmallows. Line bottom and sides of baking dish with wafers. Pour in half of pudding mixture. Cover with banana slices. Top with remaining pudding. Fix an anchor on top of pudding out of marshmallows. Chill.
Grind cabbage and apples until fine. Mix well and add salad dressing and sugar. Add remaining ingredients and let set one hour. Toss and serve.
Coat bread with butter. Arrange cucumber slices on bread and sprinkle with dill.
Pour oil in wok and preheat on high for 3 minutes. Place meat in hot oil. Stir-fry. Turn meat occasionally. Add celery. Cook 2 minutes. Add onion. Cook 2 minutes. (When pan gets dry, add vegetable broth as needed.) Add mushrooms and green peppers. Cook 2 minutes. Add remaining vegetable broth and soy sauce. Serve over cooked rice.
Cook pasta according to package directions. Drain, but do not rinse. While pasta is hot, toss with vegetables. Cover for 3 to 5 minutes.
Sift flour. Resift with salt, baking powder and powdered sugar. Beat 2 eggs. Add milk, water and vanilla.
Combine in mixing bowl sugar, flour, salt, baking powder, soda, cloves and cinnamon. Beat in shortening, eggs, milk and vanilla. Add 3 cups raw apples, pared and chopped. Mix well. Pour into greased and floured 9 x 13-inch pan. Crumble together melted margarine, cinnamon, brown sugar, flour and oats. Place on top. Bake at 350° for 35 to 40 minutes.
Prepare cake mix following directions on box. Bake in a 1 layer (9 x 12-inch) pan. After cake is done, poke holes in it all over (but not to edge) using a fork. Pour condensed milk all over cake into holes, using entire can. Refrigerate cake for 2 hours. Remove from fridge and spoon 3/4 can crushed pineapple on top of cake; smooth it out with a spoon. Frost with Cool Whip. Sprinkle remaining pineapple over all. Refrigerate until ready to serve. Great cool dessert!
Combine all ingredients, except shrimp, stirring to make a smooth paste. Heat slowly until thick. Add shrimp and cook briefly until tender. Serve as a one dish meal with corn bread.
Combine milk and lime juice by hand and gently stir in Cool Whip. Pile in crust and chill.
Combine sugar, flour and cold water. Add boiling water and flavoring.	Pour in unbaked pie shell. Slice butter over pie filling. Bake in	a 350° oven for 30 minutes. Top with egg white meringue when cool.
Brown chops in butter until an even light brown. Arrange in baking dish. Brown onion and pepper in same pan chops were cooked in. Add soup and seasonings. Cook 5 minutes. Pour over chops. Bake at 350° for 1 hour. Serve and enjoy.
Saute onion and pepper in 3 tablespoons oil in skillet; do not brown. Combine enchilada sauce and sour cream in saucepan. Simmer for 1 minute. Spread a small amount of sauce in 9 x 13-inch pan. Soften tortillas 1 at a time in 1/4 cup hot oil for several seconds; drain on a paper towel. Add onion, pepper and Monterey Jack to tortillas; roll to enclose filling. Place seam side down in prepared pan. Pour enchilada sauce over top. Sprinkle with Cheddar cheese. Bake at 375° for 20 to 25 minutes. Makes 6 servings.
Cook all ingredients, except coconut and nuts, until mixture thickens (about 12 minutes). Add nuts and coconut; beat until thick. Spread on cake layers.
Mix all ingredients well. Pour into casserole dish. Bake at	350° for approximately 45 minutes. Sprinkle 1/4 cup bread crumbs over top, if desired.
Dissolve jello with hot water. Add remaining ingredients. Pour into a large mold or 9 x 13-inch pan. Let set in refrigerator until firm.
Mix all ingredients well in bowl; mold into loaf pan. Bake at 350° until done.
Mix brownie batter according to package directions. Fill paper-lined or foil lined muffin cups two-thirds full. Remove wrappers from peanut butter cups. Set one in each muffin cup and press down until batter meets the top edge of the candy. Bake at 350° for 20 to 25 minutes.
Combine flour, margarine and sugar until well blended. Best done with fork or fingers. Dough will be sticky. Pack into 13 x 9-inch pan. Bake at 375° for 18 minutes, just until edges start to brown. Cool.
Mix flour and eggs with enough milk to make a stiff dough. Knead a few times and roll dough very thin. Cut into strips and break into small pieces when dropping into broth. Cook until tender.
In large mixing bowl, mix sugar, oil and eggs. Then add eggs. Mix and add flour. Mix, then add carrots and nuts, then mix again. Bake in 13 x 9-inch pan at 325° for 1 hour. Cool in pan; glaze with orange icing.
Toss macaroni with butter or margarine. Add remaining ingredients. Pour into a lightly greased crock-pot. Cover and cook on high 2 to 3 hours, stirring once or twice.
Mix together in crock pot: pork and beans, kidney, butter beans, brown sugar, ketchup and liquid smoke. Fry bacon and onions. Drain. Add hamburger and bacon to crock pot. Cook on high 1 hour.
Stir together water, lemon juice and sugar. Pour over ice. Makes 10 (3/4-cup) servings.
Combine apple, celery and nuts. Blend in mayonnaise, sugar and lemon juice. Fold in whipped cream. Chill for 30 minutes. Serves 6.
Mix in a bowl together first 7 ingredients until creamy. Form into 1-inch balls. Roll in cheese. Cover and refrigerate. Yields 25 appetizers.
Preheat oven to 350°. In a large bowl, combine flour, sugar, pecans, butter and egg; stir until crumbly. Set aside 1 1/2 cups of this pecan mixture. Press the remaining mixture into the bottom of a greased 13 x 9 x 2-inch baking pan. Spread the raspberry jam over all. Sprinkle with chocolate chips, then top with the remaining crumb mixture. Bake 40 to 45 minutes or until lightly browned. Cool completely in pan on wire rack; cut into bars. Yield: 3 dozen bars.
Cook and drain lasagna noodles. Divide 1 pound sausage into 6 pieces. Split sausage lengthwise and place 1/2 slice Mozzarella cheese on top. Wrap each piece in a cooked noodle. Place layer of spaghetti sauce in baking dish. Place lasagna wrap on sauce. Cover with spaghetti sauce. Bake at 350° for 30 minutes. Serve with grated Romano cheese. Makes 4 to 6 servings.
In a 3-quart microwavable baking dish or bowl, combine water, milk and cheese sauce packet from potato mix. Stir in sausage, frozen vegetables and dehydrated potato slices. Cover and microwave on High (100%) power, stirring every 5 to 7 minutes, for 32 to 35 minutes, or until potatoes are tender (will be extremely hot; good idea to let stand for a few minutes). Serve with your favorite bread, toast or crackers. Makes 4 to 6 servings.
Mix all ingredients. Roll out like pie crust. Cover with flour. Double over half again. Press with rolling pin. Cover top with flour. Start at one end and roll dough into a roll. Slice diagonally from end of roll into thin slices. Drop into boiling broth. Don't stir; just push apart. Boil 5 minutes. Don't cover.
Sift together flour, baking powder, soda and salt. Cream together butter, sugar, eggs and flavoring. Add milk; stir in flour mixture until blended. Refrigerate dough for 1 hour. Roll out dough; cut with cookie cutters. Bake at 350° for 12 minutes on greased sheet until golden brown. Yield: 25 cookies. Carbohydrate 11 g, protein 1 g, fat 3 g, calories per cookie 75. Four cookies = 1 fruit exchange, 1/2 fat exchange.
Dissolve jello in pineapple juice heated to boiling point. Add salt. Cool. When mixture begins to set, pour remaining ingredients; fold in whipping cream last. Serves 14.
Knead ingredients into meat, then roll into balls. Put in frypan on high with an inch of water. Boil until brown. Put in spaghetti or eat by themselves.
Heat meat in skillet until redness is gone. Add mushroom soup. Mix well. Place in a baking dish and cover with Tater Tots. Bake until golden brown.
Mix all together. Drop on greased and floured cookie sheet. Bake at 375° for 7 to 10 minutes.
Use a straight sided bowl large enough to hold all ingredients. Layer vegetables in order given, starting with lettuce. Save some lettuce to make a thin top layer. Top with the mayonnaise, sealing the edges. Sprinkle with the sugar and Parmesan cheese. Cover tightly; refrigerate overnight. The sugar causes the onions to weep, which makes this salad a success. Do not stir. Serve carefully to get some of all layers. This salad keeps several days if kept refrigerated. Lettuce stays crisp if you sealed the edges well with the mayonnaise.
Bring syrup and sugar to a boil in saucepan. Remove from heat and stir in peanut butter and cereal. Drop by spoonfuls on wax paper and cool.
Blend cornstarch and cold water. Add boiling water. Cook until thick and clear. Let it get cold and then add to egg whites.
Line square pan (8 x 8 x 2-inch) with foil. In medium microwave-proof bowl, combine sweetened milk and chocolate chips. Microwave on High for 1 1/2 to 2 minutes or until chips are melted and mixture is smooth. Stir in almond extract, almonds and cherries. Spread evenly in pan. Cover and chill until firm. Store in refrigerator covered.
Cut bacon in small pieces. Fry some of the grease out and put onion in to cook some. Mix all together and bake at 350° for 2 hours.
Slice cucumbers and onions into bowl. Bring vinegar, sugar and celery seed to a boil in saucepan. Let cool slightly. Pour over cucumbers and onions.
Cook small beets until tender. Cool in cold water. Slip off skins. Make syrup. Cover beets and simmer 15 minutes. Seal in hot jars.
Brown hamburger and add to meat, drain. Add tomato soup, ketchup, worcestershire sauce and vinegar. Stir well and let simmer for a few minutes spoon onto buns or toast.
Dissolve yeast in lukewarm water (must not be hot). Sift flour, salt and sugar into mixing bowl. Add Crisco and whole egg. Mix together with yeast water. Cover and put into refrigerator overnight. Roll dough out about 1-inch thick. Cut rolls and place in greased 9 x 13-inch pan. Let rise 3 hours. Bake in a 375° oven for 15 minutes or until nice and brown. This dough can also be used for cinnamon rolls. Serves 12.
Preheat oven to 400°. Spray lite vegetable cooking oil spray over cookie sheet.
Heat oven to 375°. Beat margarine and sugars until creamy. Beat in egg and vanilla. Add flour, then stir in oats, chocolate chips and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet. Remove to wire rack. Makes about 4 1/2 dozen.
In small bowl, combine Cheddar cheese, cream cheese, deviled ham, onion and chilies, chopped fine. Mix well, shape into a ball. Roll in chopped nuts. Wrap in plastic wrap and chill in refrigerator. Take out to soften slightly before using. Serve with your favorite cookies. Makes 1 (2-cup) cheese ball.
Mix well. Serve by adding 2 teaspoons to each cup of boiling water. Store in tightly sealed container.
In a saucepan, combine brown sugar, gelatin, salt, egg yolks, cinnamon and milk; cook until it boils. It will just start to thicken. After this is completely cooled, fold in pumpkin, sugar and egg whites. Pour into shell. Chill for 3 to 4 hours.
Mix and blend the first 5 ingredients until smooth. Pour over the cabbage and mix well. Refrigerate approximately 3 hours. Remove from refrigerator; stir well and sprinkle with paprika and Praise the Lord!
In large skillet, add cooking oil (make sure to cover the entire bottom of skillet). Scramble eggs and set aside. In same skillet, add scallions. Stir, then add rice and stir. Add soy sauce to rice and scallions; stir until the rice turns brown from the sauce. Add shrimp; cover and cook for about 1 minute, then add sprouts, eggs, chicken and carrots (if you desire chicken and carrots). Heat through and serve.
Bake cake; cool. Take 1/2 of the cake and crumble in bottom of punch bowl, then layer 1/2 can of pineapple, 1 box of pudding, 1/2 can cherry pie filling and 1 banana (sliced thin and covering the pie filling). Start layers all over, beginning with the cake. Top with Cool Whip. Keep cold.
Dissolve yeast in warm water. Pour hot water over the sugar, butter and salt; add 2 cups flour. Beat as hard as possible. Let cool to lukewarm. Add the yeast mixture and remainder of flour. Knead well and let rise until double, about 1 1/2 hours. Shape into rolls or 2 loaves of bread. Let rise again. Bake 20 minutes (rolls) or 50 minutes (loaves) in a 375° oven.
Slice cake to cover bottom of Pyrex baking dish. Cover with strawberry jam. Sprinkle with brandy. Make up Jell-O in usual way and when Jell-O is cooled, pour over cake. Put in refrigerator until set. Add fresh fruit. Return to refrigerator until served with whipped cream.
Brown bacon until almost crisp. Add onion and saute. Add cut-up potatoes and carrots. Add milk. Cover and cook until vegetables are done. Add creamed corn, salt and pepper to taste.
Sift flar* , salt and bakin* powders together. Add ag* , lard and water til it turns to workable dough. Pinch off and drop in biling* chicken or matos* . Cook until done or they git* hard.
Cook linguine according to package directions. While linguine is cooking, saute garlic and mushrooms in 1/4 cup oil in a large skillet. Add broccoli, salt, basil and remaining 1/4 cup oil. Saute until vegetables are crisp-tender. Toss with cooked linguine and serve.
Combine salt and flour in mixing bowl. Cut in Crisco with pastry blender until mixture is fairly coarse. Sprinkle with water, a tablespoon at a time, tossing with a fork. Work dough into a firm ball. Roll into desired shape on a lightly floured surface. Place in pie plate; fill as desired. Bake as needed. Yields double crust for 8 or 9-inch pie plate.
Brown burger and onions. Drain. Add soup. milk, bouillon, cooked vegetables and cooked rice. Cook rice as directed on package. Pour into 9 X 13 pan. Lay cheese on top. Place baked tater tots on top of cheese. If it is still warm, microwave about 10 minutes. If not, microwave about 20 to 30 minutes.
Cream the shortening and sugars. Add the eggs. Sift and add the flour, soda, salt, cinnamon, and ginger. Add the vanilla, oatmeal and raisins. Shape balls by hand and press with sugar on glass. Bake at 350° for 10 to 12 minutes.
Toss together and spread on a cookie sheet. Bake in a 300° to 325° oven for 10 minutes.
Cut off top of each pepper; remove seeds. Cook 5 minutes in boiling salted water; drain. Set aside. Combine ground beef, rice, 1/4 cup tomato sauce and remaining ingredients. Stuff peppers with mixture and place in small baking pan. Pour remaining tomato sauce over stuffed peppers and bake at 350° for an hour or until meat is done.
Melt Velveeta and mix with soup and 1 can of water. Brown hamburger meat. Warm tortillas in microwave for about 15 seconds. Fill with spoonfuls of meat and grated Cheddar cheese. Roll up and place in casserole dish. Pour cheese and soup mixture over enchiladas and cook in a 350° oven until heated through and through.
In large bowl, combine flour, sugar, baking powder and salt. Stir in berries. Add milk, egg and butter. Mix just until dry ingredients are moistened. (The batter will be lumpy. Do not overmix.) Spoon into 12 (2 1/2-inch) greased muffin tins. Bake 25 minutes or until done at 400°.
Mix cream cheese, margarine and sugar together and set aside. Prepare pudding as directed on package and chill. Mix Cool Whip, pudding mixture and cream cheese mixture together. Layer in a 2-quart deep bowl beginning and ending with cookie crumbs. A cute idea is to use a plastic hanging basket flowerpot. Cover the holes in the bottom of the pot with the top of the Cool Whip container to avoid leaking and use a trowel to dip. Can be put in freezer about 2 to 3 hours before serving so it will not be too soft.
Put meat in pan. Cover with all ingredients. Cover pan with lid and bake at 325° for 3 to 4 hours. Stir sauce halfway through cooking time.
In a square or rectangular pan, place a layer of ice cream sandwiches until they cover entire bottom of pan (you may have to cut a few to make them fit). Cover sandwiches with chocolate fudge, then layer in Cool Whip. Finally, sprinkle Butterfinger crumbs over top. Freeze until ready to serve.
Cook zucchini, covered in salted boiling water until tender. Drain well. Put in shallow baking dish. Beat together egg, sour cream, salt, pepper and half of cheese. Pour over zucchini. Dot with butter and sprinkle with remaining cheese. Bake at 400° for 15 minutes or until set. Makes 4 to 6 servings.
Grate cheese and cut butter into bits. Add all other ingredients and stir the mixture with a wooden spatula until it forms a ball. Knead the dough lightly to distribute the fat evenly and reform it into a ball. Dust with flour, then chill for 1 hour (wrapped in waxed paper). Roll out between two sheets of waxed paper into 1/4 inch rectangle and cut out rounds with a 1-inch fluted cutter. Arrange these 1 inch apart on baking sheets. Brush with 1 large egg beaten with a pinch of salt. Sprinkle rounds with poppy seed and bake at 425° for 10 to 12 minutes, until puffed and golden. Let cool for 5 minutes, then transfer to rack to cool completely.