HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together butter and sugar. Add eggs and beat until light and fluffy. Sift flour, measure and then add baking powder and salt; sift again. Stir vanilla into milk; add alternately with dry ingredients, beating well each time. Stir in walnuts to distribute evenly through batter. Pour into greased and floured tube pan. Bake for 1 hour at 350°. Serve plain or with icing.
Heat vinegar,	oil and sugar to boiling point. Pour over combined sauerkraut, celery, green pepper and onion. Let stand (covered) in refrigerator overnight.
Mix crumbs and sugar. Mix in butter and press firmly on bottom and sides of 9-inch pie pan. For unbaked crust, chill one hour before filling. For baked crust, bake at 375° for 8 minutes. Cool thoroughly before filling.
Mix all ingredients, except liver sausage, into paste. Mash sausage; blend into paste. Shape and chill. Blend cream cheese. Add milk. Add garlic powder to taste. Frost ball. Garnish with olives. Serve with crackers.
Cream butter, cream cheese and powdered sugar; set aside. Crush Oreo cookies and set aside. Mix pudding, milk and Cool Whip. Combine with cream mixture. Put dirt layer (cookies) on bottom of 8-inch flowerpot lined with an instant coffee filter. Alternate approximately 5 layers, ending with dirt layer (cookies) on top. Refrigerate. Add flours. Mix in gummy worms, if desired, and serve with a trowel.
Sift flour, add sugar and cut in shortening. Add yeast and buttermilk. Knead and place in refrigerator overnight; covered. Cut off amount needed. Make out as biscuits, but do not allow to rise before baking. Bake at 400° to 425° for 15 minutes or until done.
Mix sugar and flour; add to eggs and sour cream. Cook on medium heat until thick. Add raisins; stir well, pour into pie shell. Put in icebox when cool.	Top with whipped cream or Cool Whip.
Mix all ingredients. Pour into greased glass dish. Bake at 325° for 20 minutes. Cool and cut.
Crush wafers and add butter. Mix well. Press into 9-inch pie plate. Cover with soft coffee ice cream. Put into freezer until ice cream is firm. Top with cold fudge sauce. (It helps to place the fudge sauce in freezer for a time to make spreading easier.) Store in freezer approximately 10 hours before serving.
Mix all ingredients. Roll into ball. Shred remaining ham and roll on outside ball. Serve 6 to 8 people.
Mix melted butter, sugar, eggs and vanilla. Then gradually add flour and oatmeal. Add coconut and chocolate chips. Then roll into a ball. Place on greased cookie sheet. Bake at 350° until golden brown.
Boil cabbage, onion and salt to wilt. Drain and place half of cabbage in buttered dish; cover with layer of 1/3 cup cheese. Top with 1/2 cup cracker crumbs. Repeat all 3 layers. Dot with butter. Pour in milk to cover crumbs. Bake at 400° for 25 to 30 minutes.
Combine all ingredients. Roll into balls. Flatten with fork on ungreased cookie sheet. Bake at 375° for 10-15 minutes.
Beat eggs well. Add sugar, milk and salt and pepper to taste. Mix well. Add drained corn; mix. Pour into greased dish. Dot with butter. Bake at 350° for 1 hour.
Beat shortening, sugars, egg and vanilla until light and fluffy. Blend in flour, soda and salt. Stir in chips and nuts. Bake at 375° for 8 to 10 minutes.
Brown sausage and drain well. Beat together eggs and milk. Unroll crescent rolls and place in bottom of greased 9 x 13-inch pan. Layer sausage, milk, eggs and cheeses. Bake at 350° for 20 to 30 minutes until mixture is lightly brown and filling is set.
Mix together the first 3 ingredients; pat into a 9 x 13-inch pan. Bake at 350° for 12 to 15 minutes.
Heat oven to 400°. Grease 9 x 1 1/4-inch pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Beat remaining ingredients until smooth, 15 seconds, in blender on high or 1 minute with hand beater. Pour into plate.
Place water in bowl, add about 1/2 cup cornstarch; mix. Add rest of cornstarch slowly until the mixture becomes very hard to stir.
Mix the first 3 ingredients in a 1 1/2-quart casserole. If raw peanuts are used, add at this point. Microwave on High 4 minutes. Stir. If roasted peanuts are used, add at this point. Microwave on High 3 to 5 minutes, until light brown. Add the butter and vanilla to syrup, blending well. Microwave on High 1 to 2 minutes. Most peanuts will be lightly browned and syrup will be very hot. Add the baking soda; gently stir until light and foamy. Pour mixture onto greased cookie sheet. Let cool 1/2 to 1 hour. Break into small pieces.
Add gelatin and lemon juice to hot water and stir until dissolved. Stir in creamed cheese until dissolved. Refrigerate until partially set. Stir in remaining ingredients. Refrigerate until firm.
Coat chicken and brown in oil; remove. In drippings over medium heat, cook garlic, onions, green pepper, celery, curry and salt for 5 minutes. Stir in tomatoes and raisins. Add chicken. Cover and simmer until chicken is done, about 45 minutes. Brown almonds in butter, shaking skillet occasionally. Sprinkle almonds and parsley over chicken. Serve with hot rice or noodles.
Prepare rice mix according to package directions. Meanwhile, cook onion and celery in butter till tender. Stir in soup, sour cream, wine and curry. Stir in chicken and cooked rice; turn into a 2-quart casserole or a 12 x 7 x 2-inch baking dish. Bake, uncovered, in a 350° oven for 35 to 40 minutes. Stir before serving. Makes 4 to 6 servings.
Reserve 1/2 cup cheese and 1/2 cup pizza sauce. Mix balance of ingredients together and place in a 9 x 5-inch loaf pan, pressing firmly. Place on a 9 x 13-inch baking pan. Bake at 350° for 30 minutes. Pour reserved pizza sauce over top and bake 30 more minutes. Sprinkle reserved cheese over top and bake 10 minutes. Serve hot. Remove from pan with pancake turner so cheese on top will not be disturbed.
Combine all ingredients, except biscuits. Separate each biscuit into 3 pizza rounds. Spread with mixture. Put pizzas on cookie sheet and freeze. Remove from cookie sheet and store in plastic bags.
Grind pork and ham twice. Mix all ingredients well. Put in baking pan. Bake at 300° for 2 hours.
Arrange apples in greased, shallow baking dish, 10 x 6 x 2-inch. Sprinkle with cinnamon. Pour lemon juice and syrup over apples. Combine sugar, flour and salt. Cut in butter until mixture is consistency of coarse corn meal. Lightly stir in cheese. Top apples with this mixture. Bake, uncovered, at 350° for 1 hour or until apples are very tender. Serve warm with or without cream.
You'll need a measuring cup, 2 glasses, a spoon, 2 bowls, scissors and a straw.
Cook hamburger and onion together until brown. Cook macaroni noodles; drain shells and set aside. Add garlic salt, ketchup, tomatoes, sugar, red pepper and salt to hamburger. Add cooked macaroni shells to mixture.
Wash and cut cucumbers into 1-inch pieces. Soak 3 days in brine made by dissolving 2 cups salt and a gallon of cool water. Drain and soak cucumbers 3 days in clear water (do not change the water). Drain.
Melt butter with olive oil in heavy, large skillet over medium heat. Add garlic; saute 1 minute. Increase heat to high. Add sliced mushrooms; saute until just beginning to soften, about 5 minutes. Add tomato paste; stir for 30 seconds. Add dry white wine and lemon juice; bring to boil. Add shrimp and sliced green onions; stir 1 minute. Add scallops; stir until shrimp and scallops are cooked through, about 3 minutes. Season with salt and pepper. Sprinkle with chopped fresh parsley. Serve immediately over a bed of rice. Makes 6 servings.
Mix sugar, corn syrup, water and margarine in heavy container. Bring to a full boil, but do not allow mixture to continue to boil long. Beat eggs; gradually add hot syrup mixture, being sure to stir eggs rapidly while adding. Add pecans, vanilla and salt; mix. Pour into 9-inch pastry shell. Bake at 350° for 40 to 45 minutes. (This recipe doubled will make 3 pies.)
Pour into 2 large well-greased and sugared (mix cinnamon and sugar) loaf pans. You can sprinkle some extra cinnamon and sugar on top. Bake at 325° for 1 hour.
Preheat oven to 375°. Cook vegetables according to package directions; drain. Meanwhile, in a 2-quart saucepan over medium heat, in hot butter, cook onion, celery and thyme until onion is tender, stirring occasionally. Add soups and milk; stir until smooth. In a 2-quart oblong baking dish combine turkey, cooked vegetables and pepper; add soup mixture, stirring gently to mix.
Mix cocoa into hot water. Stir in butter. Allow to cool. Sift dry ingredients together and stir into cocoa mixture. Add eggs. Beat in buttermilk and vanilla. Add nuts. Spread in buttered pan, 17 x 12. Bake for 20 minutes at 375°. Frost with chocolate powdered sugar frosting.
Sift dry ingredients into large mixing bowl; mix well. Bring water, oil and margarine to boil. Pour over dry ingredients. Mix real well. Mix buttermilk, soda and eggs and add to cake mixture. Beat well again. Bake in 12 x 13-inch pan at 350° for 25 minutes or until toothpick comes out dry. Check every 5 minutes as gets done quick and will end up dry. Ice with Rocky Road Icing. This cake is moist and makes a good pot luck dessert.
Combine sugar, margarine and milk in 2 1/2-quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling for 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat. Stir in chocolate morsels until melted. Add Marshmallow Creme, nuts and vanilla. Beat until well blended. Pour into greased 13 x 9-inch pan. Cool at room temperature. Cut into squares.
Measure out 1/4 cup soup. Combine with hamburger, crumbs, onion, parsley and egg. Shape into 16 meatballs 1 1/2-inch in diameter. Brown in butter in skillet. Blend remaining soup with water and pour over browned meatballs. Cook ingredients over low heat about 10 minutes, stirring occasionally. Makes 4 to 6 servings.
In one bowl, mix first five ingredients. In second bowl, mix the rest. Combine mixes. Grease and flour 2 large loaf pans. Fill 2/3 full. Bake at 325° for 1 hour.
Mix together and bake at 350° for 30 minutes. Serve hot with tortilla chips.
Chop chocolate into small pieces; set aside. Combine cream and sugar in large 3-quart heavy saucepan. Stir with wooden spoon over medium heat until mixture boils (full boil). Reduce heat and simmer 6 minutes. Remove from heat; stir in chocolate until melted. Stir in butter until melted. Add vanilla. Place pan in ice water to chill. Stir frequently until cool. Then beat with wooden spoon until very thick and spreadable. Yield: frosting for a 2 layer cake. I like to put a thin amount between layers and put 1/2 cup raspberry jam on it between layers. A very tasty surprise.
Preheat oven to 350°. In a 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine. Pour sweetened condensed milk evenly over crumbs. Top evenly with remaining ingredients, press down firmly. Bake 25 to 30 minutes or until lightly brown. Chill, then cut into bars.
Cube slices of ham and onion and saute in melted butter. Add cream, water, beans, chicken bouillon and pepper; bring to a boil. Lower heat to simmer and cook 1 hour. Stir occasionally. Mash the beans in the soup. Cook another 20 minutes and serve.
Cook until thick. Cool. Put into pie shell. Use egg whites for meringue. Brown in oven.
Cook noodles in water (no salt). Drain and return to pot. Add remaining ingredients and toss well to mix. Transfer to warm platter.
Mix all ingredients; fry in oil. Make mushroom and tomato soup gravy. Serve separately and add to hot patties just before serving. (Otherwise patties will become a loaf!) Makes good hamburgers, too!
Drain pineapple really good and mix in bowl with milk, lemon and Cool Whip. Pour in 2 pie shells. Chill 1 hour. Garnish with cherries and serve.
Heat oven to 350°. Fry onions in margarine for 10 minutes. Add chili beans, corn and tomatoes; mix well. Pour into 10 x 8-inch baking dish. Prepare corn muffin dough according to package directions. Stir cheese into dough. Spoon dough around edges of baking dish. Bake at 350°.
Beat together milk and egg. Mix remaining ingredients together. Add 2 cups of blueberries and spoon into muffin pan. Bake at 400° for 15 to 20 minutes.
Melt butter. Add vanilla and sugar. Roll out biscuits. Put mixture in biscuits. Roll up. Put in pan. Cover with milk. Bake at 350° for 30 minutes.
Pour sugar over figs. Let set for 20 minutes. Add jello and cook for 12 more minutes. Pour into hot jars and seal. Makes 4 1/2 pints.
Drain pepperoncinis, reserving liquid. Remove and discard stems of peppers; set aside. Cut roast into large chunks; place 1/2 of meat in 5 quart slow cooker. Add water. In small bowl, combine all seasonings. Sprinkle half of seasonings over beef. Place peppers over seasoning, add reserved liquid. Top with remaining meat and seasonings. Place onion slices on top. Cook on low 8 to 9 hours. Shred beef with fork. Serve beef, peppers, and onion on roll with mayonnaise.
Mix all ingredients together. Put the desired size biscuits on an ungreased cookie sheet. Bake at 450° for about 8 to 12 minutes (slightly brown on top). Makes about 10 biscuits.
Mix together flour, sugar, baking powder, and salt. Put in large bowl, and make hole in center. In different bowl beat egg whites and put in cream of tartar. Put all other ingredients in hole of dry ingredients, and mix well. Fold in egg whites. Use a tube pan. Bake 1 hour. at 350°.
Cream together the butter, sugar and vanilla. Add egg; mix well. Sift together the flour, salt and soda; stir into creamed mixture. Combine well. Stir in nuts. Divide dough into 2 portions; wrap each portion in waxed paper. Freeze several hours or overnight. Bake at 350° for 8 to 10 minutes on greased sheets, 2 inches apart. Yields about 3 dozen when sliced 1/8 to 1/4-inch thick.
In a large skillet, heat 2 Tbsp. of the corn oil over medium-high heat. Add broccoli, carrots, walnuts and garlic. Stir fry 2 minutes. Remove vegetables. Add remaining 2 Tbsp. corn oil to skillet. Add chicken and stir fry 1 minute or until chicken turns white. Add soy sauce, sherry, ginger and sugar; stir fry for 2 minutes. Remove chicken with slotted spoon. Add broth and green onion to skillet; bring to a boil. Stir in rice and vegetable mixture. Remove from heat and let stand and cover about 5 minutes or until all liquid is absorbed. Makes 4 servings.
Cream butter, sugar, and shortening. Add eggs, sugar, flour, soda, salt, and cream of tartar. Mix well. In small bowl, combine sugar and cinnamon. Roll dough into balls. Roll balls in cinnamon mixture. Bake on ungreased cookie sheet at 400° for 10 - 12 minutes.
Sprinkle the okra in a large bowl with salt and pepper as desired. Mix flour with okra and stir gently until well coated. Heat cooking oil until hot and then put okra in it. There should be enough oil so that the okra will cook as individual pieces. Cook 10 to 12 minutes on medium-high until light brown. I dip mine out with a large cooking spoon (with holes) and drain in a metal colander.
Preheat oven to 375 degrees. Mix pumpkin pie mix, eggs and milk in bowl. Mix well and pour into 9 x 13 baking pan. Sprinkle yellow cake mix on top of pumpkin mixture, spread evenly over pumpkin. Pour melted butter over cake then sprinkle nuts on top of butter. Bake for 50 to 60 minutes or until toothpick comes out clean. Let cool completely, spread Cool Whip over top and serve. 16 to 20 servings.
Heat frying pan. Add oil. Salt meat and coat in flour; place in frying pan. Brown on both sides. Remove from pan and drain all fat from pan. Put meat back into pan; spoon mushroom soup over top and add pepper. Cover with a tight fitting lid. Simmer 20 minutes. Ready to serve.
Peel and slice potatoes and boil in a little water until tender. Mix together flour, salt and pepper. Layer potatoes in baking dish. Sprinkle each layer with flour mixture. Heat milk and margarine together until margarine melts. Pour over vegetables. Bake at 350° for 30 to 45 minutes. Sprinkle with grated cheese and bake a few minutes longer until lightly browned.
Combine salad dressing, cheese, milk and salt. Mix well. Add all remaining ingredients except lettuce. Mix lightly; chill several hours or overnight. Add additional salad dressing just before serving, if desired. Serve on lettuce covered platter. Makes 4 servings.
Heat oil in large saucepan. Add all the vegetables and season with salt and pepper over medium heat. Pour tomato sauce and water over ingredients and let simmer for about 1 1/2 to 2 hours until vegetables are tender.
Sift together dry ingredients.	Mix egg yolks and small amount of	milk together. Gradually whisk in remaining milk. Add melted butter and vanilla. Add dry ingredients. Beat well. Pour into pie shells.	Bake at 425° for 10 minutes. Reduce heat to 375° for 45 minutes or until done.
Cream Crisco oil, margarine and sugar. Add flour, cocoa, baking powder and all dry ingredients. Add milk, a little at a time. Mix well for about 15 minutes. Grease and flour tube pan. Bake at 325° for 1 hour and 15 minutes.
Preheat broiler. Lightly spray a broiler pan with vegetable oil spray. Pour oil into a skillet over medium-high heat. Add garlic and saute. Stir in water, lemon juice and pepper. Bring to a boil and reduce heat to simmer. Sprinkle mint over mixture and simmer about 10 minutes. Cover and set aside.
Rinse steak and salt and pepper slightly. Place sliced onions and bell peppers evenly over steak. In a small pan, heat mushroom soup with 1/2 can water until smooth. Pour soup over steak and peeled potatoes (arrange potatoes around steak). Bake until steak reaches your desired tenderness.
Cut chicken into pieces. Soak in salt and beaten eggs for 2 to 3 hours. Drain; roll in bread crumbs and brown in butter. Put into baking dish. Cover with mushrooms and top with cheese. Baste with chicken broth. Bake at 350° for 30 minutes.
Blend basil leaves, garlic and enough oil to process until liquified. Remove from blender container to refrigerator or freezer bowl. Add grated cheese and mix well. Refrigerate (will keep 2 weeks) or freeze. I use ice cube tray and transfer pesto cubes to plastic bag. Remove 1 or 2 cubes when needed and thaw at room temperature. Do not heat or cook. Freeze without cheese.
Place vegetables in baking dish. Spread creamed soup on top. Sprinkle with cheese. Sprinkle with onion rings. Bake at 350° until bubbly.
In large skillet, saute chicken and onion in hot oil until chicken is no longer pink. Add vegetables and saute 2 minutes longer. Add spaghetti sauce. Simmer uncovered 10 minutes or until chicken is cooked through. Stir in spinach and let cook 3 to 5 minutes longer. Serve over hot cooked fettuccine and top with cheese.
Beat eggs; add vanilla, sugars and milk. Pour into your 5-quart freezer container.
Beat eggs well. Add milk. Sift and mix together flour, salt and baking powder. Add to beaten eggs and milk. Beat until smooth. Cook in frying pan as follows. Melt butter in pan, when melted, add a thin layer of mixture. Turn mix when bubbles appear on top. Cook like a pancake.
Blend together all ingredients. Wash and slice apples. Dip in orange juice. Drain and arrange on a plate for dip.
Put in 8 x 8-inch greased casserole. Cover and store in refrigerator overnight. Bake at 325° for 1 hour. May add corned beef or other meat if desired.
Mix all ingredients well; knead with hands and make small balls (size of nickle). Roll in granulated sugar. Roll flat with a glass on an ungreased pan and bake at 350° for about 10 minutes.
Grind in food processor. Mix with enough Miracle Whip to moisten. Good for leftover ham.
Mix all ingredients and pour over roast. Cover the roast or bake in a cooking bag at 350° for 2 1/2 to 3 hours. Serves 5 people. Can be served with noodles or mashed potatoes and carrots or any vegetable.
Mix milk and sugar. Cook until it forms a soft ball. Add chopped dates and let dissolve. Remove from heat and beat; add coconut and pecans. Continue to beat until stiff. Pour on a damp cloth and roll up. Keep in refrigerator.
Remove stems from mushrooms and chop. Brown stems in butter with onions, garlic, parsley, salt and oregano. Stir in bread and cheese. Spoon into caps. Place stuffed side up. Cook 15 to 20 minutes in a 350° oven.
In a bowl, mix sour cream and eggs. Add dry ingredients. Add raisins, about 1 cup. Flour and grease pan. Bake 45 minutes at 350°.
One day or up to 1 week ahead, rinse sauerkraut by running under cold water. Drain well. Dice red and green peppers. In a large bowl, stir sauerkraut, peppers, cider vinegar, brown sugar and caraway seed until mixed. Cover with plastic wrap and refrigerate overnight. Store in refrigerator. Makes about 8 cups.
Mix ingredients. Pour into casserole dish. Top with sliced tomatoes and/or grated cheese. Bake at 375° for 30 minutes.
Combine cake mix, eggs, 3/4 cup rum, water and oil in a large bowl. Beat at medium speed 2 minutes. Stir in 2/3 cup coconut. Pour into prepared 15 x 10-inch pan. Bake at 350° for 30 to 35 minutes. Cool 10 minutes. Remove from pan and cool on rack. Cut into 3 (10 x 5-inch) pieces. Drain pineapple, reserving 1/3 cup juice. Combine pudding mix, 3/4 cup pineapple, reserved juice and remaining rum. Stir and fold in whipped topping. Place 1 layer on plate, spread with topping mix. Top with rest of pineapple. Repeat layers and cover with rest of coconut.
Saute onion in margarine. Mix soup, sour cream, onion and 3/4 part of cheese. Add potatoes; mix together. Put in flat baking dish. Top with remainder of cheese. Bake at 350° for 1 hour.
Mix milk, cream cheese, Eagle Brand milk, pudding & 1/2 the Cool Whip until thick. Layer crackers, pudding & banana. Top with remaining Cool Whip. Refrigerate until set.
Place popcorn in large shallow roasting pan. In heavy 1 1/2-quart saucepan, stir sugar, margarine and corn syrup. Stir constantly while bringing to a boil, without stirring, boil 5 minutes. Remove from heat. Stir in vanilla and baking soda. Pour over popcorn. Stir to coat well. Bake in 250° oven, stirring every 15 minutes for 1 hour. Remove from oven, spread onto foil. Break apart as popcorn cools.
Mix together pineapple juice, egg yolks, pudding and sugar. Boil until thick. Add chunk pineapple, marshmallows and bananas.
Heat oven to 350°. Grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. In a large mixer bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt. Gradually blend into creamed mixture. Stir in chips. Spread batter into prepared pan. Bake 20 minutes or until set. Cool completely; cut into bars. Makes 4 dozen bars.
Mix in order listed. Put in graham cracker pie crusts (1 for a thick pie or 2 for thinner pies). Chill about 6 hours before serving.
Combine first 4 ingredients, stirring well. Rub mixture over pork; place in a plastic bag and refrigerate 8 hours. Place tenderloins on rack in a shallow roasting pan. Insert meat thermometer into thickest part of meat. Bake at 375° for 25 minutes or until thermometer registers 160°, basting every 10 minutes with wine.
Beat eggs. Add other ingredients. Let stand 10 minutes. Bake in moderate oven for 40 minutes in greased bread tin. Serve with your favorite gravy.
In a large bowl, combine the cranberries, apples, sugar, cinnamon and 1 tablespoon of flour. Transfer the mixture to a greased 6-cup shallow baking dish.
Saute chopped celery and chopped onion. Add flour, sugar, margarine, salt and pepper and chicken broth. Cook and stir. Reduce heat. Add peas, stirring constantly. Add chicken and put in a 13 x 9-inch pan. Lay canned biscuits on top or drop biscuit mix by tablespoon on casserole. Bake at 350° for 30 minutes. Cover and bake 10 minutes until dumplings are done.
Mix all ingredients together. Put into ovenproof dish. Bake, uncovered, at 350° for 30 minutes.
In a 13 x 9-inch casserole dish, put the ice cream; spread it out. Put 1/2 of the crushed Oreo cookies over ice cream, then the whipped cream, spreading over the cookies. Spread with remaining cookies. If you want to use gummy worms, bury part of them in the cookies and let part stick out.
Cream shortening with sugar until mixture is very light. Mix flour alternately with milk to the first mixture. Fold in egg whites which have been beaten until stiff, but not dry. Add vanilla. Put batter into two greased layer pans. Bake at 350°. Frost to taste.