HumbleIntelligence/food-ner-1-Million huggingface dataset:
Turn oven to 300°. Beat butter and sugar until it is fluffy. Add eggs, beating well after each addition. Mix in vanilla. Measure 3 3/4 cups of sifted flour and	sift with baking soda and salt. Add flour mixture and	buttermilk alternately to cake batter. Mix chopped dates, chopped orange candy, chopped nuts and coconut in 1/4 cup flour. Mix well. Fold this fruit-nut mixture into the cake batter.	Grease and flour a 10-inch tube pan. Spoon batter into pan and bake in a slow oven (300°) for 2 1/2 hours.
Combine all ingredients; stir well. Spoon into 9 x 13 x 2-inch sprayed baking dish. Bake at 350° for 40 to 45 minutes.
Mix well and drop by spoonfuls onto slightly greased cookie sheet. Bake at 400° until golden brown. Remove from heat and cool. Ice with powdered sugar that has a few drops of water added.
Mix flour, sugar, cocoa, 1 teaspoon salt and soda. Add oil, water, vinegar and vanilla. Fill cupcake papers 2/3 full with mixture.
Melt butter in large skillet over medium heat. Add onion and saute about 5 minutes until tender. Add mushrooms and garlic and saute about 3 minutes. Remove from heat. In a bowl, combine eggs and milk; add bread and blend in seasonings. Add mushroom mixture and stir gently. Taste and adjust seasoning. Spoon into baking dish. Bake at 350° for about 1 hour.
Mix and spread on 32 slices of party rye, topped with 14 slices Swiss cheese. Broil 2 to 3 minutes.
Cook fruit with small amount of water and sugar. Mix all ingredients except fruit. Pour into buttered casserole dish. Pour fruit on top of batter evenly. Bake at 350° for 1 hour.
Beat together eggs and sugar. Add and mix in whipping cream, vanilla, salt and milk. Pour in freezer and freeze.
Dissolve gelatin in 2 cups boiling water. Add cranberry sauce, pineapple with juice, oranges and nuts; mix well. Put in Pyrex dish or large mold. Congeal overnight.
Spread package of 6 English muffins halved with mixture of all ingredients. Cut into quarters. Broil until bubbly or freeze to use later.
Cut meat into 1-inch squares. Pierce meat with a fork. Marinate for 24 hours in a red wine McCormick marinade mix. Arrange the meat, tomato, onion and pepper on skewer (loosely). Cook on grill 15 minutes and turn for another 15 minutes (medium-rare) or 20 minutes for medium doneness.
Add sugar, butter and salt to scalded milk. Cool to lukewarm. Add dissolved yeast, eggs and enough flour to make a stiff batter. Cover and let rise to double in bulk. Stir down; let rise again.
Bring to a boil: oleo, water and peanut butter. Quickly add in sugar, flour, soda and salt. Mix well. Add milk mixture, vanilla and eggs. Bake in a greased pan at 350° for 25 minutes.
Bake cake according to directions. Mix caramel topping and condensed milk together. Poke holes in cake. While cake is still warm, pour caramel mixture over cake. Crumble 3 toffee bars and sprinkle over cake. Mix cream cheese and Cool Whip and spread over cooled cake. Crumble and sprinkle remaining 3 toffee bars over cake. Keep in the refrigerator.
Mix all together. Bake in a greased and floured 2 x 9 x 13 pan. Cook at 300° for 45 minutes.
Drain pineapple, fruit cocktail and mandarin oranges before putting them into a large salad bowl. Sprinkle pudding mix over. Spoon frozen orange juice over mixture and mix well. Slice bananas and fold into mixture. Refrigerate at least 2 hours before serving. Serves 10 to 12.
Fill large saucepan half full with water; boil. Add lasagna noodles and 1 teaspoon oil. Cook on medium heat for 7 to 9 minutes. Drain noodles and rinse in cool water. In a frying pan, saute onion, mushrooms and green pepper in 1 teaspoon oil. Steam broccoli in about 1 inch water. Add broccoli to sauteed mixture and remove. In a bowl, mix cheese, cottage cheese and egg. Layer noodles, vegetables, sauce and cheese, ending with cheese. Bake in oven until cheese is melted.
While broccoli is still warm, combine with 1/2 stick butter and Cheddar cheese. Pour into buttered casserole dish. Crush crackers. Melt 1/2 stick butter and combine with crackers. Mix well, then put on top of hot broccoli mixture. Put in a preheated oven set at 350°. Cook 20 to 30 minutes. Serves 6 to 8.
Mix sugar, butter and egg. Add flour, soda, salt and vanilla. Chill dough for 1 hour. Roll into balls. Place on cookie sheet and press down with bottom of a glass dipped in sugar. Bake at 325° for 9 minutes.
Heat 1-inch salted water to boiling. Add potatoes. Cover and heat to boiling. Cook 20 to 25 minutes or until tender. Place cooked potatoes in baking dish; add salt, pepper and butter. Sprinkle the bacon and onions on top, then add grated cheese. Cover dish until cheese melts. Serves 6 to 8.
Place all ingredients in crock-pot. Stir well. Cover and cook on high 1 hour, then low for 4 to 6 hours. Or, in oven for 1 hour at 375° or until rice is cooked.
Brown hamburger and drain. Follow directions on taco seasoning pack. Spread Doritos in a 9 x 13-inch pan. Pour hamburger mixed with taco seasoning over Doritos. Sprinkle on cheese. Cover with foil and bake about 15 minutes at 350°.
Saute all the ingredients, except the rice. Add salt and pepper to taste. Mix together with cooked rice and 1/2 cup grated Cheddar cheese and 1 can cream of mushroom soup. Grease a large casserole dish with butter. Put ingredients in dish; sprinkle additional Cheddar cheese on top. Bake at 350° for 35 to 40 minutes. May be put under broiler for a few minutes afterward.
Slice onions and tomatoes about 1/2-inch thick and place in layers in greased casserole with potatoes, celery and carrots. Sprinkle each layer with paprika, salt and pepper. Add fat. Cover and bake at 375° for 1 hour or until tender.
Beat egg in bowl until light, then add remaining ingredients. Beat until evenly blended. Set oven to 450°. Butter your muffin tins. The batter should be like heavy cream. Add more milk, if necessary. Pour into muffin cups, 1/2 full. Bake 15 minutes. Reduce heat to 350° and bake 15 minutes longer.
Wash each tomato and cut a thin slice from the stem end. (Save stems for lids.) Scoop out pulp with a teaspoon and reserve. Sprinkle insides with sugar. Heat olive oil in a skillet and cook onion until soft, approximately 5 minutes. Add rice, stir well and cook for 3 minutes. Add the chopped tomato pulp, 1/4 cup hot water, raisins, mint, salt and pepper. Cover and cook 10 minutes.
Mix first 5 ingredients. Mix brown sugar and cinnamon in separate bowl. Pour first mixture in 11 x 13-inch greased pan. Sprinkle with brown sugar and cinnamon mixture and swirl with a fork. Bake at 325° for 40 to 45 minutes.
Mix all ingredients into a large baking dish. Layer the cheese and some cracker crumbs on top. Bake at 350° for 45 minutes to 1 hour.
Mix pudding according to directions. Add Cool Whip to pudding. In a 9x11 pan, layer graham crackers, alternate pudding and crackers, ending with graham crackers. Heat opened container of frosting in microwave for one and half minutes. Pour melted frosting on top of crackers. Chill overnight.
Boil chicken in a pot with chopped celery, onion and bouillon cubes. Remove chicken from bones and cut into bite-size pieces. Add 2 cans soup to broth. Cut tortillas into strips and add. Add chicken and cook for about 30 minutes.
In a large bowl, cream butter and sugar until soft and fluffy. Blend in milk and flavorings. Shape mixture into 1/2-inch balls around each cherry. Place centers on wax paper and refrigerate until ready to dip in chocolate.
Pour water into roast pan. Place roast in and evenly distribute the soups that have been mixed together. Seal with foil and bake at 350° for about 3 hours. The soups and juices from roast make the gravy.
Prepare Jell-O according to package. Add apricots; mix. Place in bowl and chill.
In a casserole dish, combine all the ingredients. Bake at 350° for 20 minutes. Eat and enjoy.
Heat chili. Add Velveeta and peppers. Stir until cheese is melted. Serve hot with tortilla chips.
Cut chicken wings in half at the joint and cut off wing tips. Blend the next 5 ingredients in processor. Pour over chicken and marinate overnight. Remove chicken from marinade; pour egg into marinade. Combine bread crumbs and sesame seed. Dip chicken into crumb mixture; set them in a buttered baking dish. Pour melted butter over and bake at 400° for 40 to 50 minutes.
Heat oven to 350°. Melt the butter in a 13 x 9 x 2-inch baking dish. In a saucepan, heat sugar and water until sugar melts. Cut shortening into flour. Add milk and stir only until dough leaves the sides of the bowl. Turn out onto lightly floured surface. Knead just until smooth. Roll dough out into a large rectangle about 1/4-inch thick. Sprinkle cinnamon over apples, then sprinkle apples over the dough. Roll and slice. Place in pan with melted margarine. Pour sugar syrup around rolls. Bake for 55 to 60 minutes.
Place squash in greased 2 1/2-quart casserole. Sprinkle with 1/3 of the salt, garlic and oil. Add cumin seed. Add eggplant; sprinkle with half the remaining salt, garlic and oil. Add oregano. Add onions, then green peppers; sprinkle with marjoram and remaining salt, garlic and oil. Cover.
Cook onion in shortening. Add meat and brown. Add flour, mushrooms, salt and pepper. Cook for 5 minutes. Stir in soup and cook over low heat for 10 minutes. Add sour cream and heat through. Serve over noodles. Serves 6.
Heat oven to 350°. Grease pie plate, 9 or 10-inch. Beat all ingredients until smooth, 1 minute in blender on high or 2 minutes with hand beater. Pour into plate. Bake 50 to 55 minutes, when knife inserted in center comes out clean.
Remove any white membrane from venison. Place tenderloin in a shallow dish. Combine wine, oil and Worcestershire sauce; mix. Add remaining ingredients. Pour over tenderloin; cover tightly. Chill 8 hours, turning meat occasionally. Remove venison, reserving marinade. Place on wire rack in a roasting pan; insert meat thermometer. Bake at 425° for 30 minutes or until 160° (medium), basting occasionally with marinade. Let stand 10 minutes. Slice and serve with party rolls, mustard and mayonnaise. Yield: 15 appetizer servings.
Melt margarine and add dressing. Put half in bottom of casserole dish. Then add chicken. Mix soup and broth together and pour over chicken. Then add rest of dressing. Bake at 350° for 45 minutes.
Cook peas according to package directions. Pour into a serving bowl; cover with plastic wrap and set aside. Meanwhile, in a skillet, simmer water and zucchini over medium heat until water is evaporated and zucchini is tender. Stir in peas and pimiento.
Mix well, using scant 1/4 cup batter per pancake. Bake on well-greased, preheated griddle. Makes 10 large pancakes.
Cook chicken and remove from bone. Mix together soup, sour cream and butter. Stir in chicken pieces. Put in a 9 x 13-inch pan. Sprinkle with crushed crackers and poppy seed. Bake at 350° for 1 hour.
Brown hamburger in skillet. Drain fat. Pour in tomato soup (do not add water). Add milk and chili powder. Cook on low an additional 15 minutes. Serve on hamburger buns with slice of cheese.
Mix ground beef, bread crumbs, eggs, mustard, pepper and salt. Pat into 10 x 14-inch rectangle on waxed paper. Place cheese slices on beef mixture. Sprinkle with parsley. Roll tightly as for jelly roll, starting at short end and lifting paper with one hand. Press ends to seal. Transfer to shallow baking dish, seam side down. Combine catsup, water and Worcestershire sauce; pour over beef. Bake at 375° for 1 hour and 10 minutes, basting frequently. Serve with sauce.
Mix and place in buttered 8-inch casserole dish or deep pie plate. Bake at 350° for 25 to 30 minutes. Serve with cocktail bread or crackers.
Cream sugar and Crisco for 10 minutes. Add eggs, one at a time and beat. Add dry ingredients and milk. Fold in coconut and flavoring. Bake in tube pan for 1 hour and 20 minutes at 325°. Start in a cold oven.
Mix softened cream cheese, grated Cheddar cheese and Velveeta thoroughly. Add pecans, 1/2 teaspoon red pepper and garlic powder to cheese. Mix paprika and chili powder on piece of waxed paper. Shape the cheese mixture into one large or two small logs and roll in the paprika and chili powder. Wrap and store in refrigerator or freezer.
Brown ground beef and onions. Cook noodles; drain and add to ground beef and add mushroom soup. Add cheese. Top with Chinese noodles. Bake at 350° for 1/2 hour.
Cream the margarine and sugar. Add eggs, flour and soda. Mash bananas and add nuts. Pour into greased loaf pans and bake at 350° for about 50 minutes.
Sift flour and salt 3 times. Mix buttermilk, soda and vanilla together. Combine all ingredients; mix well with mixer for about 3 minutes. Pour into greased pans. Bake at 325° for 40 minutes or until done.
Mix catsup, oregano, vinegar, onion powder, sugar and pepper. Spread 1/4 on each muffin half. Top with 1/4 of the pepperoni. Place 1 tablespoon of Mozzarella on each muffin half. Sprinkle with Parmesan cheese. Place on single layer of paper toweling on carousel or on double layer of paper toweling on dinner plate. Microwave on High (100%) until cheese is melted and filling is heated through, 1 minute to 2 minutes and 15 seconds. If using oven other than carousel, rotate plate and rearrange muffins after half the cooking time. Cut each muffin half into 4 wedges. Yields 16 appetizers.
Grill salmon. Boil asparagus spears. Arrange cooked asparagus on a plate with the salmon. Cover the salmon with crabmeat. Top with Hollandaise Sauce.
Melt 1 stick butter in 9 x 12-inch pan. Pour 1 1/2 cups graham cracker crumbs evenly on top of melted butter. Pour can of Eagle Brand milk over that, then add chocolate and peanut butter morsels. Then add pecans. Bake for 20 to 30 minutes at 350° until brown.
Mix all ingredients well and spread on pizza dough. Add your favorite toppings and Mozzarella cheese. Let rise in pan 15 minutes and bake at 450° for 20 to 25 minutes.
Cut chicken in pieces and cook in the pressure cooker, with 4 cups of water, salt, 1 onion, 1/2 green pepper and 1 tablespoon of vinegar for 15 minutes. Bone the chicken and break meat in pieces about 1 x 2-inches. Keep the broth after straining it. Put the oil in a large skillet; add garlic, chopped onion and green pepper.
Pour oil into skillet to heat. Dip tomato slices in egg, then into crumbs. Add tomato slices. Cook, turning once until brown. Serves 4.
Mix all liquids for sauce. Dip tortillas in hot oil to soften. Layer in dish the tortillas, chicken, onion, cheese, sauce and repeat. Top with heavy layer of cheese. Bake 20 to 25 minutes at 350°.
Preheat oven to 350°. On the bottom of a casserole dish, put a layer of tomatoes. Salt and pepper. Then slice biscuits. Butter them and layer on top of tomatoes. Repeat layering tomatoes, salt and pepper and biscuits with butter until you put a final layer of buttered biscuits on top. Place in oven uncovered and cook for 25 to 30 minutes. Serve hot.
Preheat oven to 500° and move rack to lowest position. Coarsely grate potatoes. Rinse in colander with cold water until water runs clear. Blot dry in towel. Spread one layer deep on cookie sheet sprayed with nonstick cooking spray. Bake for approximately 15 minutes. Serves 4.
Preheat oven to 425°. Roll pastry to fit a 12-inch pizza pan. Bake 5 minutes. Sprinkle bacon and cheese over crust. Beat eggs, sour cream, milk, parsley, bell pepper and pepper sauce together until smooth. Pour over crust. Bake until pizza is puffy and lightly browned (about 20 minutes). Makes approximately 6 servings.
Bake the cake in a long pan. When done, let cool, then take a knife and punch holes deep all over it. Mix the Eagle Brand milk and cream of coconut together and pour over cake. Let run in holes. Sprinkle a little coconut all over it. Put Cool Whip all over top and then put rest of coconut on it. Be sure to keep in refrigerator.
Combine corn meal mix and pepper. Add milk, egg and oil; mix well. Insert wooden skewer in one end of each frank. Coat with additional flour. Dip into corn meal batter.
Combine bulgur and boiling water in large bowl. Water should barely cover the bulgur. Let stand for 30 minutes until water is absorbed. Add tomatoes and remaining ingredients. Toss. Serve at room temperature or chilled. Food processor works wonderfully well in chopping parsley, mint and onions. Cucumber may be added. It is best if seeded and diced.
Mix all ingredients thoroughly. Fold in 6 ounces of chocolate chips. Pour into a floured Bundt pan. Bake in a 320° oven for about 1 hour. Drizzle with icing.
Cut vegetables into bite size pieces. Place in separate bowls or pans. Salt these and let stand for 5 hours. Vegetables are cooked separately all in the same water until half tender.
Peel and slice cucumbers; let stand overnight in a brine made of 1/2 cup salt and 3 quarts of water.
Combine sugar and margarine, then beat in eggs and vanilla. Add soda, baking powder and cinnamon into egg mixture, alternating with milk. Add apples, nuts and raisins. Turn into 13 x 9 x 2-inch pan and bake 40 to 45 minutes at 350°. When cool, frost if desired. Cut into squares.
Combine gelatin, pecans and coconut. Stir in milk and vanilla; mix well. Chill one hour. Shape into strawberries. Roll in sugar. Tint almonds as leaves. Put one almond on top of strawberry.
Combine flour, cheese, salt and pepper in paper sack; shake well. Quarter 6 potatoes and soak in water for a few minutes. Melt a stick of butter in a 9 x 13-inch pan. Shake potatoes in the mix and place in pan. Bake at 375° for 1 hour, turning halfway through.
Sift dry ingredients. Add pecans and mix. Make a well in center. Mix remaining ingredients and pour into well. Stir enough to moisten all ingredients. Pour into 2 greased loaf pans. Bake at 350° for 1 hour.
Heat oven to 400°. Spray muffin cups with vegetable spray. In a bowl, combine dry ingredients and blend well. Beat egg with milk, pumpkin and applesauce until smooth. Stir pumpkin mixture into dry ingredients and blend until moistened. Stir in raisins. Spoon into muffin cups and bake 15 to 20 minutes, until lightly browned.
Mix dry ingredients together. Blend beaten eggs with milk or juice. Stir wet ingredients into dry mixture until lumps are small. Cook on 375° grill.
In small saucepan cook apples and onion in small amount of boiling water (about 5 minutes or until crisp-tender); drain. In large mixing bowl stir together cooked apple and onion, the beans, sausage, raisins, catsup, mustard, cinnamon and cayenne. Turn bean mixture into a 1 1/2 quart bean pot or casserole. Bake uncovered in 375° oven for 1 to 1 1/4 hours, stirring once. A good picnic dish.
Spread crust in a 9-inch pie plate. Add Jell-O to water and mix. Let cool but not gel. Whip milk until it stands in peaks, adding sugar gradually while beating. Mix Jell-O with lemon juice and rind and whip into milk gradually. Whip stiff. Pour into shell and refrigerate.
Rinse melons and pat dry. Slice open and remove seeds. Scoop out small balls with melon scooper. Gently rinse berries. Place melon balls and berries in stemmed glasses. Refrigerate until ready to serve.
Preheat oven to 375°. Bake shell 10 minutes. Reduce oven temperature to 325°. In saucepan, over low heat, melt chips with margarine. In large mixer bowl, beat chocolate mixture with remaining ingredients except nuts, until smooth. Add nuts. Pour into pastry shell. Bake 35 to 40 minutes or until center is set. Cool slightly. Serve with ice cream, if desired. Refrigerate leftovers.
Melt butter in a large frying pan. Stir in rice and onion Brown over medium-high heat. Stir in water and bouillon. Cover and simmer until water is absorbed and rice is fluffy. Delicious!
Flour, salt and pepper roast. Brown slowly in oil in heavy Dutch oven. Remove from pan and pour off any excess oil. Place trivet in bottom of pan and return roast to pan. Add onion soup mix, mushrooms and liquid with consomme. Fill consomme can with hot water and pour over roast. Cook for 2 1/2 hours or until meat is good and tender. Remove meat from pan and make gravy with liquid.
Sift together in ungreased pan the first 5 ingredients. Make 3 impressions in the mixture. Add the vanilla and vinegar in each of the impressions; in the other one, add the cooking oil. Pour the cold water over all and mix with a fork until all is mixed well. Bake in pan that you mix the cake in. Bake at 350° for 30 minutes. That is why they call it crazy cake.
Cook and drain broccoli. Melt cheese with 2 tablespoons butter. Mix with broccoli. Place in a greased baking dish. Melt remaining 2 tablespoons of butter. Mix with crumbled crackers. Sprinkle on top of casserole and bake at 350° for 20 to 30 minutes. Velveeta cheese is good. Use Pam to spray the baking dish.
Preheat oven to 350°. Cream margarine and sugar; add eggs one at a time and mix well. Stir in bananas. Combine dry ingredients and add to creamed mixture. Mix until smooth. Fold in pineapple and coconut. Spoon into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake for 1 hour or until tests done.
Beat egg with a fork, then mix together with all other ingredients. Put in lightly greased 1 1/2-quart casserole dish. Bake, uncovered, in preheated 350° oven for 50 to 60 minutes or until set. Serves 6 to 8.
In large saucepan, saute the onions and carrots in the oleo. Combine the rest of the ingredients and cook slowly until done and you reach the desired consistency. Great with cornbread or hot tamales.
Brown ground beef; drain. Add chopped onion and pepper. Add all cans of vegetables drained. Add ketchup. Bake in oven 30 minutes or slow cook in crock-pot until done.
Peel all ingredients in large pot. Let cook until vegetables are done. Any time through the day, eat as much as you want when on a diet.
Mix squash and salt. Soak overnight. Wash and drain. Cut peppers, onion and cucumbers in 1/4-inch cubes. Mix all ingredients. Bring to a boil. Pack and seal.
Sift flour, soda and salt. Blend Crisco and sugar; cream well. Add egg and molasses. Beat well. Blend in the dry ingredients and gradually mix well. Add coconut and pecans; mix well. Drop dough by rounded teaspoon about 2 inches apart onto greased baking sheets. Bake at 375° about 10 minutes. Cookies may be topped with coarsely chopped nuts and coconut after 7 minutes of baking, if desired. Cool slightly before removing from baking sheets.
Heat oven to 350°. Sprinkle chops with salt and pepper. Brown in large skillet over medium heat. Spread bottom of 9 x 13-inch baking dish with rice and with browned chops. On each chop, arrange green pepper ring with heaping teaspoon of chili sauce.
Peel casing off sausage. Slice into chunks and fry. Mix all other ingredients in crock-pot. Add cooked sausage. Simmer on low setting in crock-pot for 8 to 10 hours. Serve with bread. Makes a great cold day meal. Serves 6.
Preheat oven to 250 degrees. Cream butter and both sugars. Add eggs. Sift together salt, baking soda and flours. Add wheat germ to flour mixture. Alternately add flour mixture and mashed bananas to the creamed mixture. All pecans to batter. Pour into two well-greased loaf pans. Sprinkle with a little brown sugar, wheat germ, and a few chopped pecans. Bake for 1 1/2 hours or until a toothpick inserted in the center comes out clean.
Mix cookie crumbs and butter thoroughly. If desired, reserve 2 to 3 tablespoons crumb mixture for garnish. Press remaining mixture firmly and evenly against bottom and sides of 9-inch pie pan. Chill.
Peel and cube the potatoes; place in a saucepan and cover with water. Cook over medium heat until tender; drain. Mash until smooth (do not add milk or butter). Stir in the cream cheese, sour cream, chives, onion salt and pepper. Spoon into a greased 1 1/2-quart baking dish. Dot with butter; sprinkle with paprika if desired. Cover and bake at 350° for 35 to 40 minutes or until heated through. Yield: 4 to 6 servings.
Sift dry ingredients into a bowl. Add buttermilk and beaten egg. Stir only enough to moisten dry ingredients. Heat two 8-inch cast iron skillets in the oven. Pour enough bacon grease (or melted butter) in each skillet to moisten and coat them (don't put too much in). Pour half of prepared batter into each skillet. Bake at 450° for 20-25 minutes, until golden on top. May use glass baking dish instead of cast iron skillet.
Pour boiling water over dates and soda. Let stand until cool, then add remaining ingredients. Bake in loaf pan at 325° for 45 minutes.