HumbleIntelligence/food-ner-1-Million huggingface dataset:
Use two bowls to mix this cake. In one bowl, mix together the flour and butter and work until it is creamy. In second bowl, mix eggs and sugar, beating until light and fluffy. Then mix the two together, beating well. Add baking powder, salt, butter flavoring, and lemon extract and vanilla extract. Mix thoroughly. Pour into a very large tube pan (or use 2 pans). Bake 1 hour in 300° oven. Increase heat to 325° and bake 15 to 20 minutes longer.
Have margarine and eggs at room temperature. Preheat oven to 325°. Grease and flour a 9 x 13-inch baking dish. Cream the margarine and sugar. Blend in eggs. Stir in chili peppers, corn and cheese. Combine remaining ingredients. Add to corn mixture, stirring until well blended. Pour into baking dish. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cut into squares and serve warm.
Mix sugar and corn syrup in 3 qt. pan. Cook over moderate heat until mixture begins to bubble. Remove from heat, stir in peanut butter and rice krispies. Press into buttered 13x9 in. pan and let harden. Mix chocolate and butterscotch chips in top of double boiler until melted, stirring to blend. Spread over cereal mixture. Chill and then cut into square bars.
Cream together. Chill 1 hour. Roll in ball in chopped nuts. Serve with favorite crackers.
Follow directions on side of box, except in lieu of the oil, add equal amount of applesauce. And instead of whole egg just use egg white.
Mix. Put in a quart zip lock bag, squeeze air out. Seal bag with duct tape. Place in a gallon zip lock bag. Add 1 cup water, 1 cup coarse salt, and fill with ice cubes. Shake for 10 minutes. May be frozen to enjoy later.
Cook sugar, margarine and 2 tablespoons milk to a taffy. Add the 2 cups sweet milk, thickened with 3 tablespoons cornstarch, dissolved in a little of the milk and 3 beaten egg yolks and cook until thick. Add 1 teaspoon vanilla. Cool and pour into 10-inch cooked pie shell or 9-inch and 6-inch pie shells. Cover with beaten egg whites and brown.
Mix all ingredients together lightly. Pour into 2 greased and floured bread pans. Bake for 1 hour at 325°, or until cake tester comes out clean.
Mix and press in an 11 x 14-inch pan. Bake 3 minutes at 350°. Or use already prepared graham cracker crust.
This cake is usually baked in a special grooved pan which is about 4 inches across and 11 inches long; it resembles a thick tube which has been cut lengthwise. Cream egg and sugar well; add flavoring and milk and beat well. Mix in flour and baking powder; add melted butter. Mix all ingredients well. Spray pan with Pam or cooking spray. Bake at 350° for 40 to 50 minutes. Edges must be golden brown. Cool in pan before removing. Cake will break if removed too soon. Sprinkle with powdered sugar.
Mix all ingredients. Bake at 350° for 1 to 1 1/2 hours.
Chill and mix all liquids. Pour in punch bowl. Scoop orange sherbet on top of juice. Garnish with orange slices, fresh strawberries or mint. Yields 40 servings.
Mix together flour, sugar, chopped nuts and softened oleo. Pat onto 9 x 13-inch cake pan. Bake 15 to 20 minutes at 350°. Beat cream cheese, powdered sugar and Cool Whip together and pour on crust. Mix pudding and milk. Spread over cheese filling. Top with Cool Whip and sprinkle with chopped nuts.
Beat eggs, shortening, lemon extract and sugar together. Add sifted dry ingredients and milk; mix. Add oats, raisins and nuts. Drop by teaspoonfuls onto cookie sheet. Bake at 375° for 10 minutes.
Combine all ingredients in a tea kettle or saucepan. Bring to a boil. Reduce heat; simmer as long as desired. Additional water can be added as needed. This can be stored in the refrigerator and reused.
Place scallops, wine, clam juice, mushrooms, salt, cayenne, dill, onion and lemon juice in a heavy nonreactive saucepan. Bring to boil; cover. Reduce heat to medium-low; simmer 3 to 4 minutes.
Mix first 6 ingredients well; add remaining ingredients. Pour into greased 9 x 5 loaf pan. Bake at 350° for 55 to 60 minutes. Cool 10 minutes. Remove from pan.
Mix together the ground beef and pork to blend the two meats. Add cracker crumbs, onion, worcestershire sauce, eggs and salt and pepper to taste. Blend all ingredients well and add milk to moisten. Shape into two loaves and put into two lightly greased pans. Bake at 350° for 1-1/2 hours or until done. Remove meat loaves and carefully cut loaves lengthwise from one end to the other. Remove the top of each loaf, place sliced cheese on each bottom loaf and place the top back on the loaf, like a sandwich. Place meat loaves back in the pans. Drizzle or baste each loaf with ketchup and put back in the oven for about 10 minutes just long enough to melt the cheese.
Combine crab meat, mayonnaise, cheese and onions in a double boiler. Cook over simmering water until cheese melts, stirring constantly. Serve hot in a chafing dish with crusty French bread cubes. Yields 4 servings.
Mix the first 4 ingredients with the apples. Sprinkle with water. Dot with butter. Cover with foil. Bake 15 minutes. Sift the 1 cup flour, 1 tablespoon sugar, baking powder and 1/2 teaspoon salt. Cut in the shortening. Stir in milk. Drop by spoonfuls on hot apples. Bake 25 to 35 minutes in a 400° oven. When cooled, serve with whipped cream, Cool Whip or scoop of ice cream. Makes 6 servings.
Crush cookies (food processor works great). Reserve 1/2 cup cookies for top. Combine cookies and melted butter; press into pan and refrigerate 1/2 hour. Mix cream cheese and powdered sugar. Add one Cool Whip. Spread over cookies and refrigerate for 1 hour. Prepare chocolate pudding; spread over cheese layer. Refrigerate 1 hour. Spread second Cool Whip. Sprinkle with remaining cookie crumbs. Best when refrigerated for another hour. Yields 1 (9 x 13-inch) pan. Serves 12 to 16.
Simmer all ingredients 15 to 20 minutes uncovered. Use on low-cal lite bread for a lo-cal meal.
Mix Cool Whip and cream cheese. Pour on top of crust. Pour fruit topping on top. Cool until firm, 6 to 8 hours. Serves 6 to 8 people.
Drain blueberries and measure juice. Should be 1 cup; if not add water to equal that amount. Dissolve gelatin in the boiling water. Add lemon juice. Place bowl over ice and stir until cool. Add blueberry juice and blueberries. Chill until set; when slightly thickened, pour into mold.
Mix peanut butter, sugar, butter and vanilla together in a bowl. (It helps to knead mix together with hands also.) Line a cookie sheet with waxed paper. Roll the cookie mixture into bite size round balls. Place on cookie sheet and refrigerate for 1 hour. Then melt the chocolate chips and shortening in a double boiler. Using a toothpick, dip the balls into the melted chocolate, leaving the top quarter of each ball undipped. Return to cookie sheet to cool and allow chocolate to harden. Keep refrigerated until ready to serve.
Combine all ingredients. Bring to boil, then reduce heat to	simmer. Stir frequently until sauce thickens. Pour into sterilized jars and seal.	(Adjust jalapenos to taste if you like sauce very hot.)
Grease and flour Bundt pan and sprinkle 1/4 cup nuts in bottom. Combine mix, pudding, water, eggs, oil, butter and vanilla. Beat on high 6 to 8 minutes. In small bowl combine remaining nuts, sugar and cinnamon. Fill pan in this order: 1/3 cake batter, 1/2 cinnamon filling and 1/3 cake batter. Bake at 350° for 40 to 50 minutes. Cool in pan for 8 minutes and invert on plate. Drizzle with glaze.
Mix together crushed pretzels, 3 tablespoons sugar and melted butter. Put in 9 x 13-inch pan. Bake at 400° for 8 minutes. Cool.
Bring water to a boil. Wash spinach, then remove stems and break into bite size pieces. Break eggs into a bowl and stir. When water is at full boil, add bouillon and stir. Bring broth to a hard, rolling boil. While stirring in a constant circular motion, slowly drizzle in eggs. Remove soup from heat; add prepared spinach and stir. Serve immediately.
In a saucepan, heat the last 7 ingredients until warm. Cut bacon into 1/2 or 1/3-inch strips (width-wise). Partially precook bacon. Wrap bacon around water chestnut. Use toothpick to hold in place. Place in a 9 x 12-inch cake pan. Pour sauce over bacon wrapped water chestnuts. Cover with foil. Bake at 350° for 35 to 40 minutes. Serve hot or cold.
Heat thoroughly; simmer at least 3 minutes. Put in jars and water bath for 5 minutes. Makes 6 to 7 pints. (Two tablespoons mustard seed may be added if desired.)
Chop the first five vegetables into small pieces. Heat 2 tablespoons of canola oil in pan. Add and cook the onion and garlic for a minute. Add rice, skimmed chicken broth, bay leaf and salt and pepper. Bring to a boil. Cover and let simmer for 17 minutes. Remove bay leaf and serve.
Boil chicken until tender. Take off bone and cut into bite-size pieces (don't salt). Mix chicken, soup and sour cream together in bowl. Pour into a casserole dish. Top with crushed Ritz crackers, coarsely crushed. Melt butter and pour over crackers. Bake at 350° for about 40 minutes.
Heat oven to 325°. Combine flour, sugar and cornstarch. Cut butter into 1/4-inch cubes. Cut butter into flour mixture using a pastry blender or two knives until it looks like coarse crumbs. Stir in pecans and vanilla. Mixture will clump. Pour into an 8 or 9-inch pie pan and pat with fingers to evenly cover the bottom of the pan. Score into pie piece shapes with knife back. Prick entire surface with fork. Sprinkle with granulated sugar and bake 25 to 30 minutes. Cut on lines while still hot.
In large skillet, lightly brown chicken in olive oil. Remove chicken. Saute onion, mushrooms, green pepper and garlic in oil until onion is clear. Drain any remaining oil from skillet. Add remaining ingredients to skillet (sherry is optional) and stir thoroughly. Add chicken to sauce. Simmer slowly with lid for about 1 hour. Remove lid and simmer, uncovered, to thicken. Serve over rice or spaghetti.
Mix together and pour into crusts; may be frozen. Orange juice and rind may be substituted in place of lemon, if desired.
Melt butter in pan. Heat sugar and water. For dough, cut shortening in flour and add milk. Roll real thin, about 1/4-inch thick. Pour apples over dough and sprinkle cinnamon on top. Roll up lengthwise and seal. Slice into 1/4-inch slices and place in melted butter. Pour sugar water over all. Bake t 350° for 55 to 60 minutes.
Cook sugar, eggs and vinegar until thick. Dissolve jello in pineapple juice and water. Combine with egg mixture. Then cut up marshmallows and add crushed pineapple. Cool. Add nuts, whipped cream and cherries. Serves about 8.
Saute ground meat until crumbles. Add garlic powder, salt and peppers. Mix well. Layer tortillas, then ground meat, chopped olives, then grated cheese. Make another layer, topping with cheese. Bake in a 400° oven for 15 to 20 minutes. Serves 4.
Preheat oven to 375°. Combine first 3 ingredients in 10-inch skillet and cook over medium-high heat until browned. Drain off any excess fat. Add cheese and stir until melted, about 2 minutes. Remove from heat.
In a large saucepan, saute green pepper, onion and garlic in margarine until tender. Stir in vegetable juice, clam juice, water, salt, thyme, basil, pepper flakes and bay leaf. Bring to boil. Reduce heat; add rice. Cover. Simmer 15 to 20 minutes or until rice is tender. Stir in shrimp; simmer uncovered 3 to 5 minutes or until shrimp heat. Remove bay leaf. Add hot pepper sauce to individual servings as desired. Yields 4 servings.
Mix ingredients in large bowl; cover. Refrigerate for 72 hours. Slice top of loaf off; cut out center of bread. Dice center of bread into small pieces. Place loaf on plate. Fill center of loaf with dip. Place diced pieces of bread on plate around loaf.
Preheat oven to 350°. Grease and flour 13 x 9 x 2-inch oblong pan or 2 (9-inch) or 3 (8-inch) round layer pans. Measure all ingredients into large mixing bowl. Mix 1/2 minute on low speed. Beat 3 minutes on high speed. Scrape bowl. Pour into pan(s). Bake until top springs back when touched lightly with finger. Cool. Frost if desired or eat plain.
Unroll first package of rolls and lay in bottom of ungreased 9 x 13 dish. Mix cream cheese, sugar and vanilla and spoon over layer of rolls. Add pie filling on top of cream cheese mixture. Unroll second package of rolls and place on top of this. Melt margarine and pour all over. Sprinkle top with cinnamon and sugar. Bake at 350° for 30 minutes.
Cream shortening, sugar and salt. Add eggs, one at a time then flour and milk alternately, ending with flour. Fold in flavoring by hand. Bake in greased tube pan for 1 hour 45 minutes at 325°. Start in cold oven. Do not open door while baking. Remove from pan immediately.
Combine salad dressing, water, dill weed, salt and pepper. Place cucumber slices in shallow dish and top with dressing. Chill overnight. To serve, top tomato slices with cucumbers and dressing. Serves 6. Calories: 33.
Cover bottom of 9 x 13-inch glass baking dish with corn chips. Cut chicken into bite size pieces. Layer over chips. Combine soup, broth and tomatoes (undrained) in a separate bowl and pour over chicken. Top with cubed Velveeta. Bake at 350° for 35 to 45 minutes.
Select 2 well shaped green peppers. Cut stem end off. Remove all seeds and stuff with pimiento cream spread. Chill for 3 or 4 hours (better overnight). Slice in 1/4 inch slices with sharp knife and place 3 slices on each of 6 individual beds of lettuce or chicory. Make a cream cheese flower or rosette in center of salad. Add bit of pimiento to center of flower and bits of green pepper stuck in side for leaves. Serve with mayonnaise. Serves 6.
Cook spaghetti; rinse with cold water, tossing lightly with salad oil. Cook zucchini and beans in small amount of water until just tender but still bright in color. Drain and add to spaghetti with onions, tomatoes, salt, olives and cheese. Beat together vinegar, oil, water and Italian seasoning. Blend well. Store in sealed bowl. Makes 8 servings.
Mix the first 5 ingredients in a 9 x 11-inch long pan. Lay bacon on top. Bake at 350° for 30 minutes.
Spread layer of Fritos in bottom of 13 x 9-inch pan. Make layer of chicken over Fritos, layer of cheese over chicken. Cover layers with enchilada sauce. Repeat layers and finish with cheese, chicken and sauce. Cover with foil to prevent drying. Bake 35 to 45 minutes at 350°. Uncover for last 10 minutes.
Combine dry ingredients in large bowl. Add eggs and oil. Mix until blended. Add carrots. Bake at 350° for 45 to 55 minutes. Cool and frost with Cream Cheese Frosting.
Combine and blend all ingredients. Refrigerate for a minimum of 2 hours to set. Serve with grated almonds/nuts on top in large bowl. Serves 4.
Mix all together. Cook at 400° to 425° for 20 to 25 minutes or until set. Mix crumbs and broth to amount you want or size pan cooked in.
Salt chicken and place in casserole dish that has been sprayed with Pam. Place a slice of Swiss cheese over each piece of chicken. Pour undiluted soup over each one. Bake at 350° for 1 hour, covered. Melt butter and add to stuffing mix. Spread over chicken and return to oven, uncovered, for 15 more minutes.
Saute onion in margarine until lightly browned. Add flour, blending in well. Add sour cream and heat slowly, stirring until mixture thickens slightly. Drain beans and add to sauce. Stir in salt and pepper. Turn mixture into baking dish. Sprinkle top with cheese and paprika. Bake at 350° for 30 minutes.
Brown ground meat. Drain. Add tomatoes and tomato paste and simmer for 30 minutes. While waiting, beat 2 eggs. Add to cottage cheese. Add oregano and salt; set aside. Cook noodles until tender. Place half of noodles in bottom of a 9 x 13-inch greased pan. Add meat mixture over noodles, then cottage cheese mixture, then Mozzarella cheese; repeat. Bake at 350° for 30 minutes. Let set about 15 minutes before serving.
Combine dry ingredients in large mixing bowl. Add eggs, syrup, vanilla and margarine; beat with electric mixer until blended. Either put pecans in mixture or place on bottom of pie shell. Pour in mixture. Bake at 350° for 50 minutes. Yield: One 9-inch pie.
Grease 9 x 13-inch baking dish. Put cubed bread in dish. Brown sausage; drain. Put sausage over bread. Sprinkle cheese over sausage. Mix together eggs, milk, mustard and salt. Pour over top of other. Cover and put in refrigerator overnight. Bake next morning at 350° for 45 minutes.
Cook chicken in small amount of water, lightly salted, until tender. Bone and cut into small pieces.
Brown the ground beef, sausage, onion, bell pepper, salt and pepper in a large pan such as a Dutch oven. Add rest of ingredients, except cheese; mix well. Add cheese and simmer until cheese is melted. This makes a large amount and it freezes well. Just thaw and reheat.
In a blender container, process grape cranberry drink and yogurt or ice cream on high until blended.
Saute bell pepper, onion and mushrooms in butter. Add chicken. Roll 1 tablespoon mixture in crescent rolls. Bake according to directions for crescent rolls. Heat cream of mushroom soup. (Do not add water or milk.) Pour over rolls when done. Top with grated cheese.
Place chicken meat in a chilled bowl and add rest of ingredients. Stir as little as possible and serve at once.
Saute hamburger and onion. Add bacon and mix with rest of ingredients. Put in 2-quart casserole and bake in a 350° oven for 50 to 60 minutes.
Take juice of pineapple, mix with sugar, egg, butter and flour. Boil together until thick. Let cool. Pour over pineapple, marshmallows and nuts and toss. This can be made the day before.
Mix all ingredients together. Pour into baking dish. Cover casserole top with cheese cracker crumbs. Bake 45 minutes at 350°.
In bowl, combine 1 cup water and lemon jello. Add 1 cup ice cubes, stirring until melted. Add pineapple. Pour into 13 x 9-inch pan; refrigerate until set. Repeat with orange jello, water and ice. Stir in marshmallows into orange jello. Pour over lemon layer; refrigerate until set.
Mix together and put in a greased 9 x 13-inch pan. Top with 1 (16 ounce) box of Pepperidge Farm stuffing mix. Cook at 350° for 45 minutes to 1 hour. Mix when half done.
Cream together butter, sugar and eggs. Sift flour, baking soda and cinnamon. Add to the first mixture and mix well. Add the rest of ingredients. Drop on greased cookie sheet. Bake at 350° for 15 minutes.
Cook rotelle 12 to 15 minutes. In deep 12-inch skillet over medium-high heat, heat 2 tablespoons oil. Add chicken pieces, stirring frequently until browned on all sides and cooked through. Remove chicken and keep warm. Heat remaining 2 tablespoons oil in skillet; stir in flour. Cook 5 minutes until flour is brown, but do not burn. Stir in can of tomatoes and liquid, red and green peppers, onion, salt, red pepper and black pepper. Cook until vegetables are tender and mixture thickens. Drain rotelle and add to mixture along with chicken. Warm and serve. Serves at least 4.
Cook potatoes and eggs; let cool. Cut in small pieces. Mix well in large bowl. Add cut pickles, onions, salt and seasoning salt.
Mix Crisco (melted), cocoa and salt. Add in milk, vanilla and sugar. Beat until creamy.
Drain pineapple. Reserve 3 tablespoons juice. Mix flour, sugar and cheese. Gradually add juice and pineapple. Pour into greased 1-quart dish. Mix crackers and butter. Cover mixture with cracker mixture. Bake at 350° for 20 to 30 minutes.
Combine chilled juice and nectar in a large punch bowl. Add soda and sherbet just before serving. Makes 25 to 30 servings.
Boil the potatoes and let cool, then grate. Grate the cheese into the potatoes. Add margarine, sour cream, onion, salt and pepper. Combine these ingredients and bake at 425° for about 20 minutes.
Mix flour, salt and cream of tartar in medium pot. Add water, food coloring and oil. Stir over medium heat 3 to 5 minutes (mixture will look globby). It will turn into dough. When mixture forms a ball in the center of the pot, turn off stove and let cool. Then remove from pot and place on a floured surface. Squish it and punch it around a bit. When you're done, put it in a bag or container and store in the fridge.
Wash and sterilize canning jars and lids. In a large, heavy saucepan, combine juice and sugar. Stir well. Add margarine and candies. Stirring constantly, bring to a rolling boil over high heat. Stir in liquid pectin, stirring constantly. Return to a rolling boil and boil 1 minute. Remove from heat. Skim foam from top of mixture with a large metal spoon. Fill sterilized jars to within 1/4-inch of tops. Wipe jar rims and seal jars. Store in refrigerator. Yield: 2 pints jelly.
Put rice in bottom of baking dish. In saucepan, mix soups, lemon juice and butter. Heat until margarine melts. Pour 1/2 soup over rice. Place raw chicken on top of soup. Pour remaining soup over the chicken. Spread grated cheese (optional) over. Bake at 325° for 1 1/2 hours or until chicken is done.
Place London Broil in large casserole or container with lid. Pierce meat with fork all over and pour bottle of dressing on and cover overnight. Put more fork marks in to make sure it is completely marinated. Place on hot grill approximately 20 minutes. Should be medium rare. Slice thin to serve.
Cut the chicken tenders into quarter size pieces. Cook for a few minutes in a bit of olive oil. Do not completely cook them. Put the chicken tenders aside. Pour the three cans of chicken broth into a large pot.
Make pudding according to directions. Mix cream chocolate with pudding mix, using a mixer, a little at a time, until smooth. Next, mix in Cool Whip. In a blender, process cookies (5 to 6 at a time) until crushed in a very fine mixture. In a large bowl, put a layer of crushed cookies and smooth over until even. Next, put a layer of creamy mixture in and make it even. Keep alternating layers (about 30 of each). Refrigerate.
Mix together the eggs, cottage cheese and Parmesan cheese. Add the spaghetti sauce, water and Italian seasoning to ground beef. In a 12 x 8 x 2-inch baking dish, layer 1 1/2 cups of sauce, 5 noodles, half of cottage cheese mixture, half of Mozzarella cheese, remaining half of sauce, noodles and cottage cheese. Top with Mozzarella cheese and sprinkle Parmesan cheese. You may add olives. Cook in oven for 1 hour at 350°.
Roll in 1-inch balls and place on a jelly roll pan. Place 2 inches apart. Bake at 350° for 20 to 25 minutes. Makes 7 dozen. Serve warm.
Sift together the flour, baking powder, salt and sugar. Combine sifted ingredients with milk. Spoon over butter in pan. Pour fruit over batter. Bake for 35 to 40 minutes.
Mix together eggs, sugar, pecans, corn syrup, butter and vanilla. Pour filling into prepared pie shell. Arrange pecan halves around inside edge. Bake at 400° for 10 minutes. Reduce heat to 325°; bake for 45 minutes or until center is firm. Cool to room temperature.
Mix all ingredients together; bake at 350° until done or baked away from the sides of cake pan.
Wash chicken. Roll chicken in flour, salt and pepper mixture. Dip in water. Roll in flour mixture a second time. This makes chicken crispier. Drop in deep fryer in hot oil. Fry until chicken comes to top or until golden brown and done.
Saute onion and pepper in 2 tablespoons bacon fat. Pour over crumbs; toss. Spoon corn and bacon into 1-quart casserole. Pour crumb mixture over with spoon to partially mix with corn and bacon. Bake in a 350° oven for 20 to 25 minutes.
Select firm cucumbers. Wash. Place in gallon container. Mix salt with water to cover pickles. Let stand 4 days. Remove, wash and slice to desired thickness. Place in large container and cover with turmeric, alum and water solution. Let stand 10 hours or overnight. Mix sugar, vinegar and pickling spice. Cook to boiling stage. Pack sliced cucumbers in hot jars and cover with syrup. Seal. Let stand 1 week before eating. Refrigeration one day makes pickles more crispy.
Grind the cranberries and add the sugar. Refrigerate overnight. Mix the jello, boiling water, grapes and pecans. Combine with cranberry mixture and chill. Fold in the whipped cream (sweetened). Chill.
Drain clams; reserve juice. Combine all ingredients at room temperature; mix thoroughly. If you want a dip, add clam juice until mix has a loose consistency, refrigerate (this thickens it) and serve. If you want a cracker spread, use less clam juice to make a thicker consistency, refrigerate and serve. You won't have any left.