HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat sugar and oil together. Add eggs; mix well. Add milk and flour; stir until mixed, then add coconut. Grease and flour a 9 x 13-inch pan. Pour in cake batter; bake for 45 minutes at 350°. When cake is done, leave in pan. Mix the last 4 ingredients; boil for 1 minute. As soon as cake is removed from oven, punch holes all over top with a fork and pour this boiling mixture over it.
Mix eggs, pumpkin, sugar, salt, ginger, cinnamon and cloves together; pour into a 13 x 9 x 2-inch pan. Sprinkle dry cake mix on top. Drizzle melted butter over mix; spread chopped nuts over all. Bake at 325° for 1 hour and 20 minutes. (Cover with foil loosely to keep from browning too soon the first half of cooking time.) Cut into squares. Serve topped with whipped cream. Makes 24 bars.
Mix flour, margarine and pecans together. Press in a 9 x 13 pan. Bake at 325° for 20 minutes. Cool.
Boil spinach and let cool. Add the 2 cheeses and garlic salt. Boil shells according to package directions. Put 2 teaspoons of mixture into each shell. Put 1/4 of sauce in bottom of baking dish. Place filled shells in pan and pour sauce over all. Top with Parmesan cheese. Cover with foil and bake 30 minutes at 300°.
Cream eggs, sugar, oil and margarine. Add salt, soda, cream of tartar and vanilla. Slowly add flour a little at a time while you are mixing. Drop by teaspoonfuls. Bake at 350 degrees for about 12-13 minutes or until they are light brown around the edge.
Bake cookie mix on a pizza pan as crust. Mix cream cheese and marshmallow cream together. Spread on crust. Arrange various fruit in circles in a colorful design. Serve.
Put butter in baking pan large enough to hold potatoes and put into 350° oven to melt. Add potatoes and stir to coat with the butter. Salt and pepper potatoes and bake for one hour until they are golden and tender.
Cream the cream cheese, butter and sugar. Add vanilla and flour; blend well. Cover bowl and chill overnight. Shape into small balls. Roll in sugar. Flatten; cook 10 to 12 minutes at 350°. Tangy different taste for dainty white cookies.
Melt margarine and work flour and nuts into same. Press in 9 3/4-inch baking dish and bake until brown. Mix together the next 3 ingredients with large spoon. Mix until smooth. Pour over browned crust. Add 2 cans of cherry pie filling and spread over top. Chill for about 1 hour. Eat and enjoy.
Combine all ingredients in one bowl. Cut 3 to 4 pound beef roast into 1/4 to 1/2-inch slices or use thin sliced steaks. Pour marinade over meat and work in with hands. Marinate as long as desired (from 1 hour to overnight). Cook. Grilling is best method.
Beat the eggs and flour until smooth. Mix the other ingredients. Bake uncovered in a casserole dish 1 hour at 350°. Let stand a few minutes before serving.
In saucepan, add butter, sugar and milk. Bring to a boil, stirring constantly. Boil 10 minutes, stirring constantly. Take off heat. Stir in chocolate morsels, flour, graham crackers, nuts and vanilla. Spread in well buttered 12 x 8 or 9 x 9-inch pan. If desired, top with walnut halves. Cut in squares. For richer chocolate flavor, add 1/4 cup cocoa.
Wash blossoms; pick off petals. Add all ingredients and bring to a boil for 1 1/2 minutes. Strain. Put into glass jars.
Mix zucchini, onion and salt; let stand overnight. In morning, rinse in cold water and drain well. Add remaining ingredients. Cook 20 minutes at boiling point, stirring often. Put in jars and seal.
Preheat oven to 425°. In large mixer bowl, combine all ingredients except pastry shell; mix well. Pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350°; bake 35 to 40 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired. Refrigerate leftovers. Prep time: 10 minutes.
Spray bottom of 13 x 9 x 2-inch glass dish with Pam or Baker's Joy. Spread pineapple in bottom of dish. Layer blueberries on pineapple. Sprinkle sugar on blueberries. Spread dry cake mix over berries; sprinkle nuts on top of mix. Drizzle margarine over nuts. Cook in oven at 350° for 1 hour. Make slits through cake at 15-minute intervals.
Melt the chocolate chips and margarine over low heat or in a double boiler until melted well. Remove from stove. Put nuts and marshmallows in large bowl. Pour chocolate mixture over nuts and marshmallows; mix well. Have 3 (24-inch long) pieces of waxed paper laid out. Sprinkle papers with finely shredded coconut to all but 2-inches of edges. Divide mixture into thirds. Form into rolls and shape. Put in refrigerator overnight. Slice 1/4-inch thick.
Chop cabbage and other vegetables. Mix well with other ingredients. Seal, label and freeze. Mix vinegar, salt and sugar together first. Pour over vegetables.
Add all cake ingredients to cake mix and bake at 350° in three 8-inch round pans until done.
Drain corn and chili peppers; put in casserole dish. Melt together cream cheese, butter and milk. Pour over corn and chili peppers. Bake at 350° until bubbles over.
Brown onion in butter; add broccoli, right from frozen package to skillet. Brown just enough to get separated. Add soup, mushrooms, almonds, cheese and spices. Pour into baking dish; cover with bread crumbs. Put some more almonds on top, if desired. Bake at 350° for 20 minutes, until bubbly.
Blend molasses and prepared mustard. Stir in remaining ingredients. Heat to boiling.
Brown pepper, celery and onion in butter. Add soup, water, mushrooms and olives. Add cooked chicken and noodles, then 1/2 the grated cheese. Put into casserole dish and top with more grated cheese. Bake 30 minutes at 300° until cheese is melted.
Boil the syrup without stirring until it reaches 260° on a candy thermometer. Remove the syrup from the heat. Beat the egg white and salt until it forms very stiff peaks. Slowly pour the syrup over the egg white while beating the mixture at the highest speed of an electric mixer. Continue beating until the mixture forms soft peaks. Stir in the nuts. Drop by teaspoons on waxed paper.
Dissolve gelatin in boiling water. Stir in cranberry sauce until dissolved; add pineapple. Chill until partially set. Pour half of mixture into 6 1/2-cup ring mold. Chill until almost firm. Let remaining jello stand at room temperature. Stir sour cream and spread over mixture. Gently pour the rest of mixture over cream. Chill overnight or several hours.
Combine whole kernel corn and 3/4 cup milk or cream-style corn and 1/2 cup milk. Add bread or cracker crumbs, onion, green pepper and seasonings. Pour into buttered casserole. Dot with butter. Bake at 350° for 30 minutes. Serves 6. May be baked in the microwave or bake until done.
Sprinkle yeast in lukewarm water in large bowl. Let stand 5 to 10 minutes until thoroughly dissolved. Stir up and stir in next 4 ingredients. Add cold water, salt and enough flour to make a stiff dough. Grease dough with salad oil and cover with waxed paper and tea towel.	Store in refrigerator 24 hours. Turn out desired amount onto lightly floured board.	Return rest to refrigerator, will keep 2 to 3 days. Shape as desired (cloverleaf, parkerhouse, etc.) and place in buttered pan. Brush tops with salad oil and cover with towel. Let rise in warm place (80° to 85°) until double in bulk. Bake at 425° for 20 to 25 minutes or until lightly browned and done. Makes 3 to 5 dozen. Delicious!
Mix ingredients in bowl and pour into baking dish. Bake at 350° for 1 hour or until golden brown. Top with sliced olives and bacon.
Lay bacon in the bottom of a heavy Dutch oven. Let brown a little to get the grease out. Leave bacon and layer sliced potatoes, sliced onions, catfish fillets, salt and pepper. Layer until the pot is full. Don't forget to salt after each layer.
Combine sugar and margarine or butter. Cream together. Add the eggs and milk (to sour milk, add 1 capful of vinegar to milk). Add bananas and mix well. Mix the dry ingredients together. Combine with the banana mixture. Stir the huckleberries in last. Grease muffin tins before filling. Bake at 325° to 350° for 20 to 25 minutes. Enjoy!
Make biscuit dough with plain flour, a little salt and less shortening than usual for biscuits. Roll out into circles and add dried fruit, making "moon" shaped pies, pressing top of dough to bottom with fork dipped in flour.
Combine crabmeat, 1/2 cup of the bread crumbs, egg substitute, mayonnaise and rest of ingredients. Shape into 8 patties. Place other 1/2 cup bread crumbs in a shallow bowl. Dip each patty into crumbs to coat. Refrigerate 30 minutes. In large skillet coated with nonstick spray, cook patties over medium heat until browned on both sides.
Heat pineapple and jello. Whip a can of chilled milk with mixer. Then fold pineapple and jello into whipped cream, then put in refrigerator and chill.
Drain pineapple and save 3 tablespoons juice. Combine sugar and flour and stir in pineapple juice. Add cheese and pineapple; mix well. Pour into 1-quart greased casserole dish. Combine melted oleo and crumbs; sprinkle over top. Bake at 350° for 20 to 30 minutes. Serves 4 to 6.
Mix cereal and dry ingredients. Blend remaining ingredients and add to dry ingredients in a large bowl. Store in covered container in the refrigerator until needed. Batter keeps up to 6 weeks. When ready to bake, spoon batter into greased pans, filling 2/3 full. Bake at 400° for 12 to 15 minutes.
Combine all ingredients, except half of the noodles. Bake at 350° for 50 minutes, covered. Add the other half of the noodles to the top; cook for 10 minutes, uncovered. Bake in glass Pyrex in a pan of water.
Mix all ingredients in large bowl with your hands. Roll into 1 inch balls. Place on cookie sheet and bake at 350° for 10 minutes.
Add egg yolks, flour, milk and butter to cooked squash. Fold in beaten whites. Put in greased mold and cook in pan of water about 30 minutes at 350°. Sprinkle bread crumbs on top.
Mix and top with grated cheese. Bake at 350° for 25-30 minutes.
Mix all ingredients together. Pour into pie plate that has been sprayed with Pam. Bake at 350° until knife inserted halfway between the center of pie comes out clean. Cut pie into eighths; each piece equals 1/4 P, 1/3 B and 16 calories.
Heat oven to 375°. Combine Crisco, brown sugar, milk and vanilla in a large bowl. Beat at medium speed of electric mixer until creamy. Beat egg into creamed mixture. Combine flour, salt and baking soda and mix into creamed mixture until just blended. Stir in chocolate chips and pecan pieces.
Mix together and store in closed container. To use, dissolve 1/3 cup of mix in a mug of hot water.
Make the dressing by mixing in medium bowl the lime juice, tangerine juice and vanilla. Cut melon into pieces or use a melon baller to ball. Add grapes. Add the dressing and toss gently. Refrigerate about 2 hours.
Mix butter and peanut butter in 2-quart bowl. Microwave on High (100%) for 1 1/2 to 2 minutes or until melted. Blend well. Mix in crumbs and sugar until very stiff. Press firmly in buttered 12 x 8-inch or 13 x 9-inch pan.
Wash berries, add sugar and apples (chopped). Cover well with water. Cook until begins to thicken. Add juice and grated rind of orange. If not thick enough when cool you may cook some more over low heat, stir occasionally. This will keep indefinitely in refrigerator.
Saute onions and mushrooms. Add meat, brown and drain. Add seasonings to taste. Stir, add tomatoes and tomato sauce. Simmer until meat is done. Follow directions to cook lasagne. Layer lasagne, meat mixture and cheeses in baking dish, topping off with cheese. Bake at 350° for 15 to 20 minutes.
Process strawberries through blender. Pour lemonade into punch bowl and stir in strawberries. Add chilled ginger ale and stir well. It would be nice to make an ice ring out of another bottle of ginger ale.
Thoroughly rinse leeks to remove sand. Trim green portion off leeks. Starting 1/4 inch from root cut in quarters. Dice onion and peel and dice potatoes. Melt butter in saucepan and simmer leeks and onions until limp. Add stock and potatoes. Add salt, pepper and garlic powder and simmer until potatoes are tender. Pass through food mill. Return to saucepan. Add half and half and milk. Heat almost to the boiling point. Stir often.
Brown meat in pan sprayed with cooking spray. Place meat in crock-pot. Dissolve bouillon cubes in boiling water. Add onion salt and mix well. Pour over meat. Add enough water to cover. Cook on high for 6 to 8 hours or slow for 10 to 12 hours. Remove meat. Wrap in foil. Vent for heat to escape. (Meat will dry and harden if not wrapped.) Reserve 2 cups broth. Mix cornstarch with cold water. Mix with broth; heat until thick. Season to taste. Serve with sliced venison.
Preboil smoked sausage to remove a bit of the excess fat and then cut into bite size pieces. Place sausage pieces in a saucepan. Fill with water just to cover meat. Add all other ingredients, except potatoes. Cook for 1/2 hour, stirring occasionally. Add potatoes and cook until soft. Add salt and pepper to taste. Serve with bread.
Preheat oven to 375F. Wash chicken under cold water, drain well. In a large bowl combine soy sauce, onions, garlic and ginger, mix well. Add chicken in mixture, make sure chicken gets coated well. Marinate chicken 30-45 minutes. Place chicken in lightly greased baking dish. Combine cinnamon, cloves, and pepper, mix well and sprinkle over chicken. Bake 30 minutes covered, remove cover and bake an additional 10-15 minutes or until chicken is done.
Saute almonds in 1 tablespoon butter or margarine until golden brown. Remove and set aside.
Place chicken in baking dish. Sprinkle with salt and pepper. Place cheese over chicken. Pour soup over cheese. Sprinkle stuffing over cheese. Pour butter over stuffing. Bake at 350° for 1 hour. Serve with rice pilaf.
Cook grits, salt and water for 10 minutes. Cool 1/2 hour. Fold all remaining ingredients into grits. Pour into greased 9 x 13-inch casserole. Bake, uncovered, 1 hour at 350°. Let set for 20 minutes before serving.
Saut bacon or breakfast sausage and drain. Cover bottom of 9 x 13 casserole with bread cubes. Beat eggs with milk, salt to taste and mustard. Layer sausage over bread, then cheese and pour egg mixture over all. Refrigerate overnight. Bake at 350° for 40 minutes.
Layer cabbage and meat. Cover with soup. Bake at 350° for 1 hour.
Mix all together and bake in a greased 8 x 8-inch pan for 25 minutes in 350° oven.
Cream softened butter and confectioners sugar together until light. Sift flour and salt together and add to butter/sugar mixture. Add vanilla and blend thoroughly. Gather dough in a bowl; wrap in wax paper and chill 4 to 6 hours. Roll out chilled dough to 5/8-inch thickness. Cut out cookies (hearts or shamrocks are nice). Sprinkle tops with granulated white or colored sugar. Place cutout cookies on ungreased cookie sheet and refrigerate for 45 minutes.
Mix all ingredients together. Bake at 325° for 35 minutes. Use oblong cake pan with cover.
Take each piece of shrimp and wrap in lean bacon and secure with a toothpick. Once all shrimp are wrapped, melt butter and stir in Creole seasoning. When coals on the grill have turned gray, place shrimp onto a sheet of foil. Wrap shrimp in foil as if making a pocket to hold in juices and steam. Baste shrimp through out time on grill with butter and seasoning.
Combine 1/2 of the cheese, onion and potatoes in a baking dish, set aside. Mix the rest of the ingredients except the cheese. Pour mixture over potatoes. Top with the rest of the cheese. Bake on 350 until potatoes are soft.
Sift flour, baking powder, soda and salt. Combine oil, eggs, sweetener and vanilla. Add to flour mixture and stir only until flour is moistened. Fold in mashed bananas and pecans. Place in a greased loaf pan. Bake at 350° for 60 to 70 minutes. Makes 1 loaf, 12 slices. One slice equals 135 calories.
Preheat oven to 325°. Grease 2 (8-inch) round layer pans. Line both with wax paper.
Use food chopper to chop raw vegetables. Sprinkle salt over vegetables and let stand overnight. Next morning, drain well. Combine remaining ingredients in large, heavy pot. Boil for 15 minutes. Put in jars and seal.
Brown meat in butter, remove. Saute onions in butter. Return meat to butter and onions. Add bouillon and simmer about 15 minutes. Put cornstarch in sour cream and fold into beef mixture. Serve on hot noodles or rice.
Mix cornstarch and apple juice. Cook ingredients until mixture begins to clear, stirring frequently. Stir in 1 pint of crushed strawberries, flavoring and food coloring. Line bottom of pie shell with whole strawberries. Pour crushed strawberry thickened mixture over them. Refrigerate.
Mix ingredients thoroughly. Chill 1 hour. Roll out 1/8-inch thick. Cut into 1 1/2-inch rounds. Coat both sides of cookies in white sugar. Place on ungreased baking sheet. Prick with fork 4 times per cookie. Bake at 350° for 7 to 10 minutes until slightly puffy, but not brown. Put 2 cookies together with Creamy Butter Filling.
Brown pork chops in a small amount of fat in skillet. Remove chops and pour off most excess fat. Place onion in skillet and saute until clear; then add washed, raw rice, beef consomme or bouillon and water. Place pork chops on top of rice mixture, cover and simmer about 45 minutes to 1 hour. Can be baked in 350° oven 1 hour. Add more water if needed. Salt and pepper to taste. Serves 4.
Saute hamburg with onions. Cook and crumble bacon. Mix all ingredients; cover and bake 1 hour at 350°.
Mix cream cheese (room temperature) with all other ingredients. Serve with veggies and crackers.
Cook beets until tender. Peel and slice beets. In large pot, put water, cooked beets, parsley, onion and salt and pepper to taste. Simmer about 1 hour. Toward end of cooking time, add vinegar and lemon juice. Remove the onion. Sieve out the vegetables. Then process the vegies in a blender with some of the liquid. Add sour cream. Combine sour cream and veggies with the rest of the liquid and refrigerate overnight. Serve cold with small hot new potatoes placed in the bowl of soup and with a dollop of sour cream on top. Delicious! Great for a guest luncheon!
Preheat oven to 350°. Line a 9 x 13-inch baking pan with waxed paper. Set aside. In a large bowl of an electric mixer combine sugar and eggs; beat for 10 minutes or until light and thick. Add oil and beat for 1 or 2 minutes. Add honey; beat 1 minute. Add orange juice and applesauce; beat 1 minute. Set aside. In a separate bowl sift together flour, cinnamon, ginger, salt, baking soda and baking powder. Add to egg/honey mixture and beat again for 1 or 2 minutes, until well blended and fluffy. With a spoon or spatula, gently fold 1/2 cup chopped pecans into batter. Pour batter into prepared pan and smooth the top. Sprinkle remaining 1/2 cup pecans on top and bake 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool in pan on a rack. Cut into squares to serve. Serves 16.
In a 2-quart microwave-safe pitcher, combine butter, sugar, milk and salt. Microwave on High 4 minutes, stirring once after 2 minutes. When butter is melted, stir well. Microwave on High for 14 minutes; no stirring needed. Remove from microwave and stir in vanilla. Allow to stand for 10 minutes, stirring well several times.
Combine ingredients in a bowl and cover with towel. Allow this mixture to sit overnight at room temperature. Next day take out 1 cup of the starter for blending and combine remaining starter with leftover starter.
Mix together ground beef, enough bread crumbs to hold meat together, onions, catsup, egg, salt and pepper. Form into 4 even rolls. Place in shallow baking dish and spread tops with mixture of catsup, brown sugar and dry mustard. Place in oven at 350° for 1 hour.
Scald milk. Cool to lukewarm. Dissolve yeast in 1/4 cup lukewarm milk. Add flour; make a soft dough. Let stand in warm place until double in size. Make stiff dough. Pinch off large egg size. Mash flat. Let rise again double in size. Spread butter on top. Bake at 400° for 20 minutes or until brown.
Brown beef and drain, then add barbecue sauce and brown sugar. Take biscuits and press into an ungreased muffin pan. Make sure dough goes to edge of cup. Spoon meat mixture into cups and sprinkle with cheese. Bake at 400° for 10 to 12 minutes. Makes 12 servings.
In a mixing bowl, gently stir together rice, green pepper, shrimp, mushrooms, hard-cooked egg and parsley. Set aside.
Brown ground beef in margarine. Drain well. Place beans in crock-pot. Add onion and pepper and mix well. Add ground beef on top of mixture. Top with barbecue sauce. Do not stir. Cook on low heat for 2 hours and then on High for 1 hour.
Put drained beans in	large mixing bowl. Add onion, pickle and eggs; stir to mix. Fold in mayonnaise gently so as not to break up eggs. Serve chilled.
Combine all ingredients in blender. Process at medium speed until smooth. Serve immediately. Contains 80 calories per shake. Frozen fruit makes thicker shakes.
Cream butter until soft. Add sugar, vanilla and pecans. Sift in flour. Roll in small balls 1/2 inch in diameter. Place on a greased cookie sheet. Bake at 300° for 45 minutes. Remove and roll in powdered sugar while still warm. Makes 4 dozen.
Cream the butter and sugar. Add water and vanilla. Mix well. Add flour and pecans. Chill 3 or 4 hours. Shape into balls or fingers. Bake on greased cookie sheet in slow oven (325°) about 20 minutes. Cool slightly and roll in powdered sugar. Makes about 5 dozen.
Pour oil to a depth of 1/2-inch in a large, shallow skillet, and heat to 400°. In the meantime, mix dry ingredients together; stir in remaining ingredients. Drop mixture by spoonfuls into heated oil. Fry, turning, until brown. Remove and drain on paper towels. If needed, keep cooked hush puppies in a 300° oven until serving time. Makes 20 hush puppies.
Beat egg whites until stiff; beat in sugar and baking powder. Combine saltines, dates, almond extract and pecans; fold in egg whites. Pour into 9-inch pie pan. Bake at 350° for 45 minutes. Top with whipped cream and maraschino cherries. Serves 8.
Stir together cream cheese, chopped pecans and orange marmalade. Cut a horizontal pocket into top crust of each bread slice. Spoon about 2 teaspoons cream cheese mixture into each pocket. Whisk together eggs, milk and cinnamon. Dip stuffed bread slices into mixture, coating all sides. Melt butter in a large nonstick skillet over medium-high heat. Cook stuffed bread slices, in batches, 2 minutes on each side or until golden. Sprinkle with powdered sugar. Serve with your favorite syrup. Makes 8 servings.
Heat oven to 350°. Melt butter in skillet. Add onion and rice; cook and stir until rice is yellow and onion is tender. Stir in rest of ingredients except almonds. Pour into ungreased 2-quart casserole. Heat chicken broth to boiling; stir into rice mixture. Cover tightly; bake 30 to 40 minutes or until liquid is absorbed and rice is tender. Stir in almonds. Makes 8 (1/2 cup) servings.
Mix everything together and bake in a greased 9 x 13-inch pan for 20 to 30 minutes at 350°.
Mix ingredients well. Bake in 2 greased medium size loaf pans at 325° at least 1 hour.
Sift together flour, baking powder, salt and sugar. Combine egg, milk, and fat. Add to the dry ingredients all at once, stirring only enough to moisten. Fill greased muffin pans 2/3-full. Bake at 400° (hot oven) about 20 minutes. Yields: about 12 medium sized muffins.
In a skillet over medium heat, cook beef and sausage until no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 14 to 16 minutes or until spaghetti is tender. Yield: 4 to 6 servings.
Beat cream cheese, eggs, 1 cup sugar and vanilla until creamy. Set aside. Mix remaining ingredients and pat in bottom of a 9 x 13-inch pan. Pour cream cheese mixture over it. Bake at 325° for 35 to 40 minutes. When cake is cool, top with 2 cups sour cream and 2 tablespoons sugar, mixed. Refrigerate.
Melt chocolate chips and add Eagle Brand milk. Add pecans. Be sure to cover with chocolate. Drop by spoonfuls on waxed paper.
Mix all ingredients and refrigerate. Serve on lettuce. Garnish with tomato wedges if desired.
Lightly flatten chicken breasts. Dip chicken in milk; coat generously with flour. Saute chicken in oil in skillet until golden brown, about 2 minutes per side. Remove; drain excess fat.