HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut the cake into 3 to 4 equal pieces. Cream together the butter and 2 1/2 cups powdered sugar until light. Blend in the egg yolks, melted chocolate and milk with the rum and 1 teaspoon vanilla. Spread the filling between the layers of the cake. Whip cream until stiff. Flavor with the 2 tablespoons powdered sugar and the remaining vanilla. Frost top and sides of the cake with the whipped cream. Chill for 2 to 4 hours. Sprinkle with cocoa. Garnish with orange slices or berries if desired.
Cook sausage and drain. Mix sausage, green pepper, egg and seasonings in bowl. Roll out 2 rectangles of dough to about 8 x 10-inch size. Spread all of mixture on top of both rolls, almost to edges. Sprinkle Swiss cheese on top of both rolls and roll up lengthwise. Brush on egg white. Bake at 350° for 30 minutes.
Cut lard into half the flour. Dissolve yeast and sugar in milk. Add beaten eggs to yeast mixture. Gradually add liquids to dry mixture (lard and flour), alternating with remaining flour. Knead in bowl (dough will be very sticky). Refrigerate overnight.
Mix all ingredients together and put in casserole dish. Bake at 350° for 1 hour.
Flour and beat steak. Salt and pepper. Brown in a small amount of oil on both sides. Place in large pot and add remaining ingredients. Cook on top of stove on low heat for about 2 1/2 to 3 hours until tender.
Cook potatoes and onions with salt in boiling water 5 minutes; drain. Slice franks. Mix potatoes, onions, franks, flour, salt, butter, 1 can of Hunt's sauce, cheese and parsley together. Spoon into a 2-quart casserole. Pour remaining can of Hunt's sauce over. Bake 35 minutes at 375°. Makes 4 to 5 servings.
Rinse beans. Optionally, soak them overnight. Put all ingredients in a large pot and add enough water to cover twice. Bring to a boil and lower heat to simmer. Cover pot and cook about 3 hours until beans are soft. Add oil and cook another 1/2 hour. Serve over steamed rice with plenty of butter and French bread. Serves 6.
Combine lettuce, onions, beans and cheese. Mix well and chill. Before serving, add Fritos and dressing.
Gradually add sugar to well beaten eggs. Beat until light and fluffy. Combine dry ingredients. Add to sugar mixture alternately with oil and sour cream, beating well after each addition. Stir in vanilla, apples and pecans.
In a medium skillet, brown beef and onion; drain off fat. Stir in flour, salt and garlic salt. Add 1 1/4 cups milk and softened cream cheese. Cook until smooth and bubbly. Add a moderate amount of the hot creamed mixture to the skillet and cook over medium heat until mixture is thickened, 1 to 2 minutes. Stir in cooked broccoli; set aside. Line a 9-inch pan with pie shell. Cut Monterey Jack cheese into slices. Arrange slices on top of meat mixture. Adjust the top crust and put small amount of milk around on top crust. Bake at 350° for 40 to 45 minutes. If the pastry browns too quickly, cover edge with foil during last 10 minutes. Let pie stand 10 minutes before serving.
Cream butter and cream cheese. Gradually add powdered sugar; beat until light and fluffy. Add in vanilla. Stir in pecans, if desired or reserve them to sprinkle over top of frosted cake.
Beat all ingredients together, except the eggs and onion. Blend the eggs and onion in a blender, then add to the other mixture. Bake in a greased or buttered pie dish at 350° for 40 minutes.
Place roast on large piece of tinfoil and arrange vegetables (enough for your family) around roast. Sprinkle with dry onion soup mix. Spoon undiluted soup on top. Wrap loosely with foil, making sure it's sealed at the top and sides. Place in roaster pan. Bake at 275° for 3 to 4 hours. Excellent with deer meat also.
In small mixing bowl, sprinkle lemon juice over apples and toss lightly to combine; add celery, raisins and mayonnaise and mix until thoroughly coated. Cover with plastic wrap and refrigerate for at least 30 minutes.
Boil water and sugar. Add the tea bags; steep for 6 minutes. Remove tea bags. Add whole chives and cinnamon. Leave spices in 30 minutes, then remove. Add jello, cranberry juice, apple juice, frozen orange juice and lemon juice. Will keep for several weeks. Heat and serve.
Melt butter. Add sugar, vanilla and mix good. Add eggs and beat well. Add flour to make a stiff dough. Roll out and cut. Bake at 350° until brown.
Halve eggs lengthwise, scoop out yolks and place them in small bowl; set aside egg white halves. Add pesto and mayonnaise to yolks and stir until smooth. Spoon mixture into halved egg whites. Garnish each with a parsley leaf. Makes 12 halves.
Scrub and rinse potatoes. Cut into thin slices, but not all the way through. Put potatoes in baking dish and fan out slightly. Sprinkle on salt; drizzle with butter. Sprinkle on herbs. Bake at 425° for about 50 minutes. Remove from oven and sprinkle with cheese. Bake for another 10 minutes, until lightly brown.
Drain kraut for 15 minutes. Place in large bowl. Add remaining ingredients and mix well. Store in refrigerator for at least 24 hours. Keeps indefinitely.
Beat eggs and add oil, sugar, zucchini and vanilla; mix well. Stir together dry ingredients and add to mixture. Add nuts and raisins. Bake at 325° to 350° for approximately 1 hour. Makes 2 loaves, 9 x 5 x 2-inches.
Mix first 5 ingredients until smooth. Layer cookies and bananas on bottom of large bowl. Add 1/2 of mixture. Repeat. Sprinkle crumbs on top. Chill, then serve. Makes a lot! Great for a large crowd.
Melt butter and combine with 1/3 cup sugar and crumbs. Press into bottom of 9-inch or 10-inch spring-form pan. Heat in oven at 300° for 10 minutes.
Preheat oven to 350°. Spread pineapple evenly in a greased 9 x 13-inch baking dish. Spread pie filling on top. Sprinkle dry cake mix on top of pie filling, sprinkling nuts over top of that, if desired. Cut butter in slices and place across top. Bake for 1 hour.
Mix all ingredients together in a covered dish. Bake at 350° for 40 to 50 minutes. Remove and sprinkle with grated sharp or American cheese. Bake 5 to 10 minutes longer.
Heat oven to 350°. Place sugar, oil and pumpkin in a large bowl. Beat well at a medium speed. Add 1 egg at a time; beat well after each one. Sift together flour, soda, baking powder, cinnamon and salt. Fold in batter and add nuts. Bake one hour.
Bring coffee to a boil. Remove from heat. Add baking soda and raisins. Cover and let sit overnight. The next morning, add white and brown sugar, nuts, flour and salt. Mix well. Grease and flour 3 one pound coffee tins. Divide batter evenly between the three cans. (Slightly more than half full.) Bake in preheated 325° oven for 65 minutes. Cool in cans for 15 minutes before removing. If necessary, tap cans on bottom to release loaf. Turn loaf on side and slice into rounds for serving. Makes 3 loaves.
Put vegetables through food chopper, using coarse blade. Add the remaining ingredients and cook over low flame for 4 hours, stirring occasionally.
Place fish fillets on lightly greased broiler pan, skin side down. Brush fillets with melted margarine. Sprinkle approximately 1/2 tablespoon Old Bay Dash O'Lemon seasoning blend over each fillet. Broil 5 to 6 minutes or until fish flakes easily. Garnish with lemon slices.
Spray a large casserole with vegetable cooking spray. Preheat oven to 350°.
Fry the ground beef until just about done. Add onions and cook until onions are transparent. Drain and set aside. In large bowl, melt the Velveeta cheese in the microwave. When melted where you can stir, add the ground beef, onions, picante sauce and chili. Continue to heat until mixed well. Best if served hot with tortilla chips. If mixture becomes too thick, you can add a little milk to thin. This makes a large amount.
Put vinegar and salt in saucepan and boil until dissolved. You can add some water from the gallon to the vinegar and salt to help get dissolved. When salt is dissolved, add this to the remaining gallon of water. Pack sterilized jars with chopped cabbage and cover with solution, leaving 1/2-inch of space at the top of the jars. Put caps on jars and store in cool, dry place.
Place all ingredients except water in blender.	Process until smooth. Combine strawberry puree with water in saucepan; heat slowly until hot.	Serve warm or chill and serve cold.	Serves 8.
Empty ingredients into a 9 x 12-inch cake pan in the order listed. Bake at 350° for 1 hour.
Cook squash, in small amount of boiling, salted water, for about 10 to 15 minutes, until barely tender. Drain and cut in half lengthwise. Scoop out seeds. Arrange the shells in a greased shallow baking dish.
Cook ground meat and drain off excess fat. Saute onion until limp. Add chicken soup and rice to boiling water and cook for 7 minutes. Add all ingredients together and bake for 35 to 45 minutes at 375°.
Dissolve lemon Jell-O in 1 cup hot water and 1/4 slice of the ice cream. Put in a 13 x 9-inch glass dish. When firm, layer with thin layer of sour cream. Continue with next flavor, doing the same thing. Each layer should have a thin layer of sour cream, finishing with sour cream or whipped cream on top. First layer will take longest to get firm, but next 3 go faster. When it's finished, it looks like a colorful ribbon.
Cook raisins in water until soft; drain. Add other ingredients and mix well. Pour into greased 9 x 13-inch pan. Bake at 350° until done.
Mix all ingredients together well and simmer over low heat until onions are tender. Recipe can be doubled.
Sprinkle Hawaiian salt on salmon and let stand. Melt butter and saute garlic. Add salmon and saute on both sides. Smother oyster sauce and mayonnaise on salmon. Add onion on the side of pan and stir-fry. Pour some onion on top of salmon. Cover and cook on slow heat until salmon is done.
Melt margarine. Add sugars and mix well. Add eggs and mix well. Add vanilla and cream. Add flour, salt and soda; mix. Add chocolate chips. Bake at 350° until brown.
Mix sugar, cocoa, shortening, eggs and vanilla; beat. Add dry ingredients. Bake at 350° for 25 minutes in 8 x 13-inch greased pan.
Cream butter and sugars. Add eggs, tartar, soda, almond flavoring and oil. Add flour gradually. Bake 10 minutes at 350°.
Combine flour, baking powder, salt, milk and vanilla pudding in large bowl. Beat 2 minutes. Pour into greased square pan. Place peach slices over batter in pan.
Beat sour cream and cream cheese until blended; add to hot potatoes, beating until light and fluffy. If too stiff, add a little milk. Season to taste with garlic salt. Spoon into a 2-quart casserole. Dot with margarine; sprinkle with paprika and brown. Can be made a day ahead and refrigerated. Heat in oven for 45 minutes at 350°.
Heat oven to 250°. Combine cereals, pretzel sticks and nuts in ovenproof pan. Blend butter and seasoning; pour over cereal mixture. Stir well. Bake 30 minutes. Stir once or twice. Spread on paper towels to cool.
Stir olives into cream cheese. Spread on flour tortillas. Sprinkle with seasoning of choice. Roll up and slice into 1-inch slices. Put into fridge until ready to serve.
Butter and flour a 9-inch spring-form pan. Cream together Ricotta and cream cheese. Add flour, sugar, lemon juice and vanilla, beating well. Blend in eggs, one at a time, using low speed of mixer. Gently mix in sour cream, then pour mixture into the pan. Bake at 350° for 1 hour. Turn oven off, leave in oven for 3 to 5 hours. Remove from oven, top with any kind of pie filling. Cook 2 days before serving.
Boil first 7 ingredients together for 5 minutes. When cold, add soda which has been dissolved in a little warm water. Add the flour. Mix well and bake in a loaf pan or large baking pan for 1 hour and 15 minutes at 350°.
Mix chopped cabbage, onion, pepper and sugar. Combine remaining ingredients. Bring to a boil and pour over cabbage mixture. Can be stored in refrigerator for days.
In a 12-inch skillet over medium heat, cook onion, margarine and garlic until tender. With slotted spoon, remove mixture to bowl. Rub chicken with salt and pepper. In same skillet, cook chicken until golden on all sides. Stir in tomato sauce, wine, 3 tablespoons parsley, basil and onion mixture. Heat to boiling. Reduce heat to low; cover and simmer for 10 minutes. Add shrimp; heat to boiling and simmer until shrimp are pink and tender. Sprinkle with parsley. Can be served over rice.
Heat oil in skillet. Add onions and simmer until golden brown. Add ground beef. Stir with a fork while onions brown. Add remaining ingredients. Pour into a 2-quart casserole. Bake in hot 400° oven for 30 minutes.
Cream shortening and sugars. Add eggs and fruit. Combine dry ingredients and add slowly, mixing well. Drop by teaspoonful on cookie sheet. Use ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Will swell slightly as baking. Makes 6 to 7 dozen.
Combine first 4 ingredients in saucepan. Bring to boil over medium heat. Cool slightly, about 5 minutes. Add next 3 ingredients and mix well. Drop by teaspoonfuls onto foil on wax paper. Let cool.
Dissolve yeast in warm water. Mix well. Add sugar, salt, milk and oil. Mix well. Add enough flour to make a dough you can handle. Knead on floured board until smooth; place in oiled bowl, turn one time to oil top and let rise 1 hour in warm place. Punch down and knead for about 5 minutes. Shape into 2 loaves; let rise until double in size. Bake in 400° oven 30 minutes. Brush top with butter; let stand 10 minutes before turning out on rack to cool.
Melt butter in 9 x 12-inch dish. Mix graham cracker crumbs into melted butter. Place layer of coconut, then layer of chocolate chips, then layer of nuts. Spread Eagle Brand milk over this and bake in 325° oven for 25 to 30 minutes.
Place bread in small dish. Add hot evaporated milk. Use fork to crumble soaked bread. Set aside. Heat oil in medium nonstick skillet over medium-high heat. Add onion and garlic. Saute until tender, about 5 minute, stirring often to prevent burning. Place meat in large mixing bowl. Add sauteed onion mixture but do not mix. Froth egg yolks with fork and add to meat along with tomato sauce, hot sauce, cheese, parsley, salt and 2 tablespoons seasoned bread crumbs. Use wooden spoons to mix lightly and thoroughly. Add soaked bread. Mix again. Whip egg whites until soft peaks form. Fold into meat mixture. Place long piece of wax paper on work surface and spread remaining bread crumbs down middle. Place meat mixture on crumbs. Gently mold into loaf about 14 x 4-inches. Do not handle meat too much and do not press meat mixture firmly together. Pull up sides of paper to coat meat loaf with crumbs. Gently roll meat loaf onto greased pan, placing at angle if necessary to fit. Sprinkle any remaining crumbs evenly over surface. Bake on center rack of 325° oven, uncovered, 30 minutes. Pour Onion Topping over. Bake 40 minutes longer, basting occasionally. Serve hot, cut into slices. Makes 8 to 10 servings.
Brown meat and onion; drain. Add seasonings, tomato paste, tomato sauce and water. Mix well. Bring to a boil. Turn heat to low; cover and simmer for 1 hour, stirring occasionally. Cook lasagna noodles in salted water for 10 to 13 minutes, or until tender. Drain; pour cold water over them until they are cool enough to handle. Combine cottage cheese and egg. Place 1/2 of noodles in a 9 x 13-inch baking dish. Spread 1/2 of meat sauce over noodles, then 1/2 of the cottage cheese mixture, then 1/2 of the Mozzarella cheese slices and sprinkle with 1/2 of Parmesan cheese. Repeat layers. Bake at 375° for 45 minutes. Let stand for 10 minutes before serving.
Grind or process cranberries and orange (with rind). Combine. Mix Jell-O and sugar with water. Combine Jell-O with fruit. Add nuts. Chill.
Spread evenly in an 8 x 8-inch pan. Pour 1/2 cup water over apples. Then top with 1 1/4 cups of flour, 2/3 cup sugar and 1/2 cup margarine. Bake for 40 minutes at 375°.
Seed peppers and grind or chop. Mix pepper with sugar and vinegar. Bring to a boil for 6 minutes, then add Certo. Prepare jars and lids for jelly. Pour into jelly glasses and cap. Wear gloves while preparing hot pepper.
Heat broiler. Mix mayo, juice and seasoning. Place chicken on broiler pan; brush with 1/2 of mixture. Broil 5 minutes; turn, then brush remaining mixture. Broil 8 to 10 minutes.
Slice cucumber lengthwise and remove seeds. Put crab sticks inside cucumber and place halves together. Spread mayonnaise on one side of the Chikuwa and push cucumber through. Cut into 1/2-inch slices and serve with shoyu or mustard/shoyu sauce.
Arrange cabbage and onions in bowl. Bring to a boil, sugar, celery, mustard, salt and vinegar. Add oil; pour over cabbage and onions. Chill for several hours. This slaw will keep in refrigerator for 3 weeks.
Mix all together. Cook at 250° for 6 to 8 hours, covered. Last 20 minutes, add 1 package frozen peas. Cook uncovered.
Melt margarine in dish (Pyrex type). Mix flour, sugar, eggs and milk; stir in corn. Pour into dish with melted margarine. Bake 30 minutes (per can) at 350°. (If recipe is doubled, bake one hour.)
Cut butter into flour. Stir in the sugar and baking powder. In a separate bowl, beat eggs with milk and extracts. Add egg mixture to the flour mixture. Stir until mixed and turn onto a floured board and knead for 2 minutes. Refrigerate for 1 hour. Cut off small pieces of dough; roll pencil thin 6 inches long. Twist into a loose knot. Place on an ungreased baking sheet and bake at 325° for 20 minutes or until golden brown.
Combine bran, flour, baking soda, salt and raisins in a large bowl. In another bowl combine egg, yogurt, molasses and honey. Stir egg mixture into bran mixture along with melted butter. Stir in walnuts. Fill paper-lined muffin cups 2/3 full. Microwave 6 at a time for 2 1/2 to 3 minutes on High power. Yields 14 to 16 muffins.
Slice cookie dough thin and place on bottom, sides and corners of 13 x 9-inch pan (do not grease or flour). Pack way up. Cream the cream cheese, 1/2 cup sugar, 2 eggs and vanilla until smooth. Pour on top of cookie dough. Mix together the 1 cup sugar, 1/2 teaspoon salt, 4 eggs and spice, then add pumpkin and evaporated milk. Mix well and pour over cream cheese mixture. Bake at 370° for 45 to 55 minutes or until a toothpick can be inserted into center, dry. Cool. Cut into squares. Garnish with whipped cream.
Preheat oven to 350°. Saute onion and garlic in hot oil. Add meat. Cook until browned. Blend tomatoes, taco seasoning and chilies. Simmer 10 minutes. Drain fat.
Soak wheat in 2 cups lukewarm water while preparing other ingredients. After chopping all ingredients, drain excess water from heat. Combine all ingredients, cover and allow to set overnight. Stir again before serving. This will serve about 10 to 12.
Prepare and bake cake mix according to package directions for a 13 x 9-inch cake.
Combine all ingredients, except hamburg. Brown hamburg while sauce is simmering. Drain hamburg. Put into sauce. Simmer at least 1 hour.
Blend together flour and sugar. Melt margarine; add Coca-Cola, oil, cocoa and marshmallows in saucepan over low heat. Stir until marshmallows are melted. Add to flour and sugar mixture. Add remaining ingredients; mix well. Bake at 350° for 35 to 40 minutes.
Wash and grind cranberries. Add sugar. Drain in colander in refrigerator overnight. Next day, cut red grapes in halves. Cut up pecans. Whip cream gradually. Add 1/4 cup sugar. Fold in cranberries. Add other ingredients.
Brown meat and drain. Add sauce and seasoning mix. Simmer 5 minutes. Unroll dough and press on ungreased 12-inch pizza pan. Prick bottom and sides. Bake 12 minutes. Cover crust with meat mixture and top with cheese and bake until melted. Top with lettuce, tomatoes and olives. I put sour cream in the middle also.
Mix first 7 ingredients; stir in beans. Bake uncovered at 325° for 2 hours.
Beat cream cheese until soft. Slowly beat in sugar. Blend in sour cream and vanilla. Fold in Cool Whip; stir in chips a little at a time. Put in pie crust and chill for 4 hours.
Beat eggs until light and foamy. Add sugar, oil, zucchini and vanilla. Mix lightly. Combine flour, salt, soda, baking powder and cinnamon. Add to the egg mixture; stir until well blended. Add nuts and raisins. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour.
Drain pineapple; add to cottage cheese along with the whip cream and pudding. Garnish with cherries.
Preheat oven to 400°. Shrimp in one layer in bottom of baking dish with salt and pepper. Saute mushrooms in 3 tablespoons butter and mix with flour and sour cream, 4 tablespoons butter, soy sauce and salt and pepper. Pour all of sauce over shrimp. Sprinkle with Parmesan cheese and paprika. Bake 10 minutes until bubbly. Serve over cooked, drained green spinach noodles.
In heavy 3-quart saucepan, combine caramels and milk. Cook and stir over low heat until caramels are melted and smooth. Stir in the cereal and peanuts until well coated with caramel mixture. Press the cereal mixture into a greased 8 x 8 x 2-inch baking pan. Let stand about 1 hour or until firm. Cut into 2-inch squares. Insert a wooden stick into one end of each square. Makes 16 pops.
Preheat oven to 350°. Melt butter in a 13 x 9-inch pan. Mix remaining ingredients together in large mixing bowl. Spoon into pan. Bake for 35 minutes. Cool slightly before cutting into squares. Serve warm or at room temperature.
Simmer onion in butter in skillet. Add tomatoes and squash. Cover. Cook until tender, about 10 to 15 minutes. Season and serve.
Artichokes go on bottom. Cover with spinach, salt and pepper. Beat cream cheese, butter and milk; spread over top. Refrigerate 24 hours. Sprinkle with cheese. Bake at 375° for 40 minutes.
This recipe becomes a whiskey, rum or brandy sour if the base is changed. Shake, using 3/4 cup cracked ice. Strain into chilled glasses.
Dissolve Jell-O completely in boiling water, stirring 3 minutes. Add lemon juice, lemon rind and ice cubes and stir constantly until Jell-O is thickened, 2 to 3 minutes. Remove any unmelted ice. Using wire whisk, blend in Cool Whip, then whip until smooth. Chill, if necessary, until mixture will mound. Spoon into pie crust. Chill 2 hours. Garnish as desired.
Gently boil giblets for approximately 2 hours or until done. Cool and chop giblets and meat from necks. Discard bones and skin, reserve liquid and add enough to equal 2 1/2 cups.	Brown rice in margarine, add vegetables and saute until onion is clear. Add giblets, turn into a covered casserole, add salt, pepper and red pepper, mixing well. Bake	at 350° approximately	1 1/2 hours or until rice is done. Stir once during the baking process. Serves 6.
Separate broccoli into flowerets. Chop green onions. Fry bacon until crisp; drain and crumble. Mix together. Cover and refrigerate.
Grease dish. Line bottom with 6 slices of bread (cut off crust). Put 6 slices of American cheese on top of bread. Blend eggs, milk, salt, instant onion and dry mustard. Pour over bread and cheese. Set 5 minutes. Cook 30 minutes at 350°. Then top with sliced tomatoes and partially cooked bacon or sausage. Broil until done.
Cut meat into thin strips. Sprinkle meat with salt, pepper and garlic. Roll in flour. Brown meat slightly in oil. Remove meat and drain. Add onions and mushroom soup and water. Mix well. Place meat, mushrooms and onions in mixture. Simmer for 20 minutes. Add bell pepper strips. Cook 5 more minutes. Serve over noodles. Garnish with parsley, tomatoes and mushrooms. Serves 5 to 6.
Boil eggs; cool and grate coarsely. Mix cold water with gelatin. Heat until dissolved and set aside. Mix salad dressing, lemon juice, salt, pepper and relish. Mix all ingredients into gelatin and chill until firm.
Combine sugar, water and seasonings in 4-cup measure. Microwave at High for 4 to 6 minutes to form a light syrup. Combine with cider in 3-quart casserole dish. Microwave for 7 to 9 minutes until heated. Strain before serving. Makes approximately 2 quarts.
Cream margarine and sugar; add eggs, jam and applesauce. Add soda to buttermilk and alternately add buttermilk and flour. Add spices, raisins, dates and nuts. Bake at 350° in 9 x 13-inch pan for 40 plus minutes.
Mix all ingredients together except 3/4 cup cheese. Place in 2 quart casserole. Sprinkle with remaining cheese. Bake 30 minutes at 375°. Makes 8 to 10 servings.
Combine eggs, sugar, flour, baking powder and nuts. Stir to mix well. Fill paper baking cups half full in muffin pans. Bake at 375° for 12 to 15 minutes. Makes a dozen.