HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together Crisco and sugar. Add eggs, one at a time, beating after each one. Add flour and baking powder. Add vanilla and nutmeg to taste (at least some of each). Bake in angel cake pan at 350° for 1 hour, then lower oven temperature to 250° and continue baking for 1 hour more. Freezes well if tightly wrapped.
Mix ingredients and stir enough corn meal to make about like a thick gravy. Bake at 425° for 15 to 18 minutes.
Combine in a bowl the sugar, eggs, butter and vanilla. Stir until blended. Add flour and baking powder slowly, then add the nuts. Grease a 9 x 13-inch baking pan. Spread in pan. Bake 20 to 25 minutes at 350°. Cut while warm.
Sprinkle yeast in the warm water, it needs to be quite warm. Place margarine, sugar and boiling water in a large bowl and stir until butter melts. Cool until warm, add yeast mixture, egg, flour, salt and mix well.
Brown roast in butter and oil. Remove roast and brown onions. Remove pan from heat and add flour, stirring until blended.
Salt and pepper chicken and cook in crock-pot all day on low. Bone out chicken and pour broth in saucepan. Mix soup with broth. Cut up tortillas and cook in broth mixture until done. Add chicken.
Beat 1 cup butter and sugar at medium speed with an electric mixer until light and fluffy. Add 1/2 cup corn syrup and egg yolks, beating well. Gradually stir in flour; cover and chill 1 hour. Melt 1/4 cup butter in a heavy saucepan over medium heat; stir in powdered sugar and 3 tablespoons corn syrup. Cook, stirring often, until mixture boils. Remove from heat. Stir in pecans; chill 30 minutes. Shape mixture by 1/2 teaspoonfuls into 1/4-inch balls; set aside. Shape cookie dough into 1-inch balls; place 2-inches apart on lightly greased baking sheets. Beat egg whites until foamy; brush on dough balls. Bake at 375° for 6 minutes. Remove from oven and place pecan balls in center of each cookie. Bake 8 to 10 more minutes or until lightly browned. Cool 5 minutes on baking pans; remove to wire racks to cool completely. Freeze up to 1 month, if desired. Yield: 4 1/2 dozen.
Cook cake mix following directions on box, but make 3 layers. Let cool. Thaw out Cool Whip and strawberries. Mix Pet milk, jello and strawberries. Place 1 layer of cake in a punch bowl. Punch holes all in the cake with a wooden spoon handle or something similar. The more holes you punch, the better. Spoon some of the strawberry mixture over the cake. Layer over with Cool Whip. Repeat with layers 2 and 3. Refrigerate overnight.
In screw-top jar, combine all ingredients, except hard-cooked egg. Cover and shake. Chill. Shake again just before serving. Stir in egg. Makes about 1 cup dressing.
Preheat oven to 350°. In a large bowl, beat eggs lightly. Beat in both cheeses, flour, salt and pepper. Drain broccoli well, patting dry with paper towels. Stir into egg mixture. Pour into greased 9 x 9-inch baking dish, spreading evenly with a spoon. Bake 30 to 35 minutes, until mixture is firm. Loosen edges with spatula. Slice and serve. Makes 6 to 8 servings.
Reserve 2 cups corn chips for topping. Line a greased 12 1/2 x 8 1/2 x 2-inch casserole with remaining corn chips. Combine chicken, enchilada sauce, mushroom soup, onion, garlic, salt and pepper. Pour chicken mixture over chips. Pour chicken broth over entire mixture. Bake at 350° for about 20 minutes. Top casserole with remaining chips, cheese and green chillies. Bake an additional 10 minutes. Makes 8 to 10 servings.
Grease 13 x 9-inch pan. In saucepan melt butter over low heat. Put in bowl and add cocoa and stir until well blended. Add sugar; mix well. Add eggs, one at a time, beating well after each egg. Add flour, vanilla and salt and stir just until mixed together. Do not overbeat. Stir in chocolate chips and nuts. Spread in pan. Bake at 350° for 25 to 30 minutes or until done.
Cut potatoes in half. Boil potatoes until done, but not overcooked. Put butter and cream in large bowl. Add potatoes and mash until smooth. Add salt to taste. Add 1 1/2 cups Swiss cheese; mix well. Put into large 9 x 13 pan. Top with 1 1/2 cups Swiss cheese; sprinkle with plain bread crumbs (not too heavy). Dot with butter. Bake at 350° until top is nice and golden.
Mix cake mix with 1/3 cup evaporated milk and 3/4 cup melted margarine. Take half of the cake mixture and spread on the bottom of a 9 x 13-inch pan. Bake at 375° for 5 to 7 minutes. Melt caramels with remaining 1/3 cup milk. After cake mixture is baked, sprinkle chocolate chips on top. Spread the caramel mixture over top. Drop remaining cake batter on top. Bake for an additional 15 to 18 minutes. Cool and cut into squares.
Blend cake mix, pudding mix, water, eggs and oil in large mixer bowl. Beat 4 minutes with mixer. Stir in coconut and walnuts.
Drain pineapple juice into measuring cup, add water to juice to make 1 1/2 cups. Stir measured liquid, vinegar, brown sugar, cornstarch and salt in bowl. Heat margarine in large skillet. Cook and stir ham, chicken, green pepper, scallions and garlic powder unti chicken is lightly browned. Stir juice mixture to blend; pour into skillet. Bring to a boil. Stir in pineapple and rice; cover. Remove from heat. Let stand 5 minutes. Fluff with fork.
Mix together all ingredients. Chill well before serving. This may sound easy and it is, but it is also delicious!
Preheat oven to 375°. Grease 11 x 7 glass baking dish. Combine fruit, 1/2 c. sugar and water in saucepan. Bring to a boil stirring frequently. Keep mixture hot. Meanwhile with spoon, beat egg, sugar and margarine until fluffy. Add milk. Stir in flour, baking powder and salt. Spread batter in prepared pan. Pour hot fruit on top. Bake 25-30 minutes. Serve warm with cream. Serves 6.
Melt chocolate and Crisco together in double boiler over low heat. When completely melted, stir in walnuts. Remove from heat. Cover cookie sheet with waxed paper. Drop mixture from tablespoon. Let cool and harden. Remove from paper. Store in covered container.
Grate potatoes. Add all other ingredients. Mix and let stand for several minutes. In lightly greased skillet, add several tablespoons of batter to make round pattie. Fry on each side until golden brown. Serve with butter and syrup, also good with applesauce. Can be doubled for larger servings.
Cook shell macaroni according to directions on box; drain, rinse with cold water to cool, drain again. Chop or cut up Sea Leg, add to macaroni along with pimento, celery, green pepper, mayonnaise and Ranch dressing. Mix together well. Season with black pepper. No salt needed.
Cut crust of bread off and butter bread. In greased casserole dish, put a layer of bread and a layer of cheese. Repeat layers. Beat eggs, milk and seasoning and pour over bread. Chill overnight. Bake at 350° for 45 minutes.
Marinate spareribs in salt, shoyu, cornstarch, garlic and ginger. Let stand for 30 minutes. Fry spareribs in oil until golden brown. Mix sugar, pineapple juice (*one small can is almost 1 cup of liquid; add enough water to make 1 cup) and vinegar in large pot. Add cooked spareribs and simmer until tender (about 2 hours). Add thickening made of 1 tablespoon cornstarch and 2 tablespoons water. Arrange on platter and top with pineapple chunks.
Mix all ingredients together and pour into a greased and floured pan. Bake at 350° for approximately 30 minutes or until center springs back when touched. Ice with your favorite frosting.
Mix all together and spread in a greased and floured 9 x 9-inch pan. Bake at 350° for 20 to 25 minutes or until toothpick comes out clean.
Line a loaf pan with plastic. Mix 1/2 cup cream with egg yolks. In a 3-quart pan stir the chocolate, corn syrup and butter over a medium heat until melted. Add egg mixture and stir constantly for 3 minutes. Cool to room temperature and beat the remaining cream, sugar and vanilla until soft peaks form. Fold into chocolate, pour into pan and freeze. Unmold and slice thin. Serve with raspberry sauce.
Mix brown sugar, nuts and cinnamon. Set aside. Combine baking mix (biscuit), egg and water. Beat vigorously 1/2 minute. Spread batter in greased square 9 x 9 x 2-inch pan. Sprinkle with nut mix. Spoon cranberry sauce over the top. Bake 20 to 25 minutes at 400°. While warm, spread with Confectioners Sugar Icing.
Combine all ingredients (except cheese) in a bowl. Add lukewarm water to make a soft dough. Roll out to about 1/4-inch thickness. Cut in 2 x 2-inch squares. Deep fry in hot fat until golden brown. Dough will puff up. Cut open at one end and fill with Cheddar or Jack cheese or a mix of both. Heat in oven about 5 minutes or until cheese melts. Serve hot with red or green salsa.
Sprinkle chicken with paprika and salt. Brown chicken in butter in a skillet. Add remaining ingredients except mushrooms. Simmer until chicken is tender. Stir in mushrooms; simmer for 10 minutes. Serve with rice.
Whip cream cheese. Beat in sugar and peanut butter. Slowly add milk. Fold in Cool Whip. Pour into shell. Freeze until ready to serve.
Rinse ham and pat dry with paper towels. Let stand at room temperature for 2 hours. Put rack on lowest level of oven and preheat to 350°. Line large roasting pan with heavy foil. Place roasting rack in pan. Put ham on rack. Pour bourbon over ham and roast 2 hours. Mix 1/4 cup of the brown sugar with the spices, mustard, maple syrup and molasses. Remove ham from the oven and let cool for 1/2 hour. Cut away rind with scissors and trim the fat to 1/4-inch all over. Score the fat in a 1-inch diamond pattern. Brush with glaze. Pack brown sugar over glaze. Bake 1/2 hour. Brush dry spots with more bourbon. Bake 30 minutes. Let stand 30 minutes before carving. Makes 16 servings. (Six hours refrigerator to table.)
Mix and bake cake according to directions. Cool and prick with fork. Pour liqueur over cake. Cover and refrigerate overnight. Make mousse according to package directions. Use less milk if using instant pudding. Cut cake into cubes and put 1/2 into large glass bowl. Layer 1/2 mousse, 1/2 Cool Whip and 1/2 candy on top. Layer again (cake, mousse, Cool Whip and candy), then chill.
Combine with water in large pan, stirring until dissolved. Fold in strawberries, pineapple and bananas. Pour half of mixture into a 12 x 8 x 2-inch dish. Refrigerate for 1 1/2 hours or until firm. Spread sour cream evenly over firm jello mix. Spoon on remaining jello mixture gently, refrigerate.
Add cabbage to melted butter in a large frying pan. Cook over low heat for 20 minutes, stirring occasionally, adding salt and paprika after cabbage starts to simmer. When cabbage is tender, not mushy, combine cream and vinegar. Stir in gently. Serve piping hot.
Mash the potatoes; add all the ingredients and mix well. Knead lightly. With hands dusted a little with flour, roll the mixture into balls and then flatten them into rounds. In a large frying pan, heat the oil and fry them until they are golden brown.
Save juice. Slice cookies 1/4-inch thick and spread on greased pizza pan and pat together to make crust. Bake as directed and cool. Mix cheese, sugar and vanilla and spread on crust. Spread pineapple on top of cheese. Arrange on top of cheese. Arrange fruit on crust in order listed. Thicken juice with tapioca and let stand until cold. Dribble on top of fruit and refrigerate.
Mix all of the ingredients. Form into balls. Melt 6 ounces semi-sweet chocolate chips with 1/2 bar paraffin wax in double boiler. Dip balls into chocolate and dry on waxed paper. Can be frozen or stored in cool location.
Brown sausage in skillet; drain. Put in bowl with everything else. Stir. Put in casserole dish. Cook 7 minutes on full power, then stir (use microwave). Cook 7 more minutes. Can be done the night before and then warmed up. Yield: 6 servings. Temperature: high. Time: 14 minutes.
Mix first 4 ingredients together, then add flour, salt and soda. Fold in chopped pecans and apples. Pour into well greased and floured tube pan. Bake 1 hour and 10 minutes in a preheated oven at 350°.
In a large bowl, stir together 4 cups unsifted flour, 2 tablespoons sugar, baking powder and salt, mixing well. Using a pastry blender, cut in lard until mixture is crumbly and particles are about the size of small peas. Stir together egg, vinegar and 7 tablespoons ice water; mix well. Pour egg mixture all at once into flour mixture. Stir with a fork until it begins to clump together. Add remaining 1 tablespoon water, if needed, to make dough clump.
Brown meat in pot and pour off grease. Add beans and cook for 15 minutes. Serve with tomatoes, onions and cornbread. Serves 4.
Cover raisins with boiling water and simmer 10 minutes. Drain water into cup and use later. (Try and have at least 3/4 cup, maybe 1 cup).
Boil water and raisins 5 minutes. Cool. Stir in soda. Cream shortening and sugar. Add well beaten eggs. Add raisin mixture. Mix in sifted dry ingredients; add nuts. Drop by teaspoonful on greased baking sheet. Bake 10 to 12 minutes at 375°.
Pour oil in skillet and heat. Saute carrot, onion and parsley about 5 minutes. Add wine and simmer until reduced by half. Add gravy and cook over low heat, about half an hour. Strain. Place in a saucepan and stir in cloves and pepper. Simmer 5 minutes. Serve over roasted or boiled venison.
Mix margarine, powdered sugar, graham crackers, vanilla and peanut butter together in large bowl. Roll into balls (size of small walnuts). Place toothpicks in each ball and refrigerate for 20 minutes.
Cream sugar, shortening, eggs, butter flavoring and vanilla. Add dry ingredients alternately with buttermilk and melted German chocolate. (Joy bakes hers in Bundt pan.) Grease and flour pan or spray well with Pam. Bake at 300° for 1 1/2 hours. Cool cake some in pan or turn out immediately. This completely fills Bundt pan when baked.
Slice kielbasa 1/4-inch thick. Mix Durkee sauce and maple syrup in crock-pot. Add kielbasa and heat on low for 3 to 4 hours, then serve.
Unless the scaloppine are very small, cut them into pieces measuring about 3 x 3-inches or slightly larger. Place them between sheets of wax paper and pound lightly to flatten, using the bottom of a heavy skillet or a flat mallet. Season the flour with salt and pepper. Beat the egg with the water, the 1/2 teaspoon of oil and nutmeg. Blend the bread crumbs with Parmesan. Dip the scaloppine on both sides first in flour, then in egg and finally in the bread crumb mixture. As the scaloppine are breaded, place them on a flat surface and tap lightly to help the bread crumbs adhere. Heat the butter and remaining oil in a heavy skillet and add the scaloppine. Cook until golden brown on one side, 2 to 4 minutes. Cook until golden brown on the other side. Serve hot with sliced lemon. Yield: 2 servings.
Combine flour, salt and baking powder. Add beaten eggs, milk and melted butter, then stir. Add remaining ingredients. Pour into a 9 x 13-inch pan. Bake at 350° for 35 minutes or until bubbly around edges. When cool, cut into squares and freeze on cookie sheets, then bag. When serving, heat squares 20 minutes at 350° until brown on edges.
Melt butter. Add remaining ingredients. Split muffins. Spread mixture on muffins. Freeze 1 hour. Cut each half in 6 pieces. Broil 5 to 6 minutes.
Preheat oven to 350°. In bowl, stir together flour, granulated sugar, cocoa, brown sugar, baking powder and salt. Cut in margarine until crumbly. Add eggs; mix well. Spread in greased 13 x 9-inch baking pan. Bake 8 minutes. Remove from oven and top evenly with chips, then sweetened condensed milk and coconut. Return to oven; bake 20 minutes or until lightly browned. Cool. Garnish with Drizzle. Cut into bars. Store covered at room temperature.
Measure 5 cups of oatmeal and blend in blender until oatmeal is a fine powder. Then continue with the recipe. This recipe makes 112 cookies. You may need to cut the recipe in half.
Put nuts in bottom of 9 x 13-inch pan. Put coconut on top of nuts. Mix cake mix as directed on box and pour on top of nuts and coconut. Mix cream cheese and margarine on low heat until mixed. Stir in confectioners sugar. Stir until smooth. Pour over batter and bake at 350° for 45 minutes. Cut heat to 325° if using Pyrex dish.
Preheat oven to 375°. Mix all ingredients together. Shape into balls, size of walnut. Place on cookie sheet, 2-inches apart, crisscross with fork. Bake 10 to 12 minutes.
Blend all ingredients well with a wire whisk for at least 5 minutes. Chill. Refrigerate unused portion. Good with chicken nuggets.
Mix. Drop by spoonfuls onto ungreased cookie pan. Bake at 350° for approximately 20 minutes.
Bring water to a boil in a large saucepot. Stir in bouillon cubes, split peas, onion, carrots, salt and pepper. Bring to a boil; reduce heat. Cover and simmer for about 5 hours. For thicker soup, cook longer. Each serving contains 140 calories.
Melt margarine and beat with cake mix and 1 egg. Press into a 9 x 13-inch dish. Beat cream cheese, other 3 eggs and sugar together. Pour on top. Bake at 350° for about 45 minutes. Cut into squares when cooled.
Cook broccoli according to package directions and drain. Mix together soup, mayonnaise, lemon juice and cheese. Add to broccoli and mix together. Place in buttered casserole dish. Top with cheese crackers crumbs. Bake at 350 degrees for 1/2 hour or until bubbly.
Melt peanut butter and butter in saucepan. Add remaining ingredients. Pour into ungreased pan and bake in 350° oven for about 15 minutes. Cool and cut into bars.
Cut bacon in mushroom-size squares. Remove and chop mushroom stems to make 1/2 cup. Set caps aside.
Brown pork chops in fat. Remove chops from the skillet and then mix 2 1/2 cups of water with the onion soup mix in the same skillet. Put rice and bell pepper in a 2-quart casserole. Lay pork chops on top of rice and pour soup mixture over the chops. Bake at 350° for 1 hour, covered.
Saute onions in margarine until transparent, not brown. Add rice to water and cook 5 minutes. Place rice, onions and cheese in baking dish. Stir in half and half. Bake at 325° for 1 hour.
Mix chili and	cheese	until all cheese is melted, add picante sauce. Put in bowl and put sour cream in center and then sprinkle with tomatoes, onions and avocado.
Combine ingredients, melt slowly, boil 5 minutes or to soft ball. Cool and beat. Add vanilla and beat again with spoon. Spread on cake.
Combine butter, sugar and corn syrup; cook over low heat until sugar is dissolved. Cool; add eggs, vanilla and salt. Mix well.	Place in pie shell. Top with pecan halves and bake at 325° for 50 to 55 minutes.
Stir flour into sugar. Combine all ingredients. Bake one hour or longer. Start oven at 400°, then turn the oven to about 200° or 300°.
Heat oven to 350°. Grease shallow baking dish. Brown chops in greased frying pan. Place in baking dish. Sprinkle with celery, brown sugar, lemon juice and seasonings. Pour tomato sauce and water over chops. Cover and bake in moderate 350° oven for 1 1/4 hours until chops are done. Serves 4.
Beat eggs lightly. Add flour and baking powder. Blend. Melt butter; add to eggs along with chilies and cheeses (and ham). Blend gently. Pour into 9 x 13-inch pan. Bake at 400° for 15 minutes, 350° for 35 to 40 minutes.
Add small amount of bacon grease. Mix together and let set overnight. Bake at 350° for 45 minutes.
Drain pineapple, reserving juice. Mix juice with flour and egg. Cook until thick, stirring frequently (do this in the microwave).
Cook noodles according to package directions. Meanwhile, mix well all other ingredients, except bread crumbs. Add noodles to tuna mixture; mix well. Pour into a greased casserole dish; top with bread crumbs. Bake at 350° for 15 to 20 minutes.
Boil water, sugar and raspberries. Mix all the dry ingredients. Mix the butter with the dry ingredients until blended. Beat the egg with the milk and incorporate all at once to the dry ingredients. Don't overbeat the dough. Add teaspoonful of the dough in the raspberries syrup. Cover and cook 20 minutes. You can use strawberries or blueberries, if you prefer.
Melt caramels with 1/3 cup evaporated milk in double boiler or microwave 3 minutes. In large bowl, mix melted margarine, 1/3 cup evaporated milk and cake mix. Press half of cake mix into a 9 x 13 pan. Bake at 350° for 6 minutes. Sprinkle with nuts and chocolate pieces. Cover with melted caramels. Dot top with remaining cake mix. Bake at 350° for 15 to 18 minutes. Refrigerate; pull out to room temperature to cut.
First Layer: Mix broken pretzels and put in a 13 x 9 x 2-inch Pyrex dish. Heat the margarine until melted; pour over pretzels. Bake for 10 minutes at 350°, stirring twice. Let cool.
In small mixing bowl mix cheese with milk and almond extract. Add finely chopped almonds. Spread onto center of crepe (crepes must be thin, or they will split). Roll up and set aside. In large skillet or chafing dish, melt butter. Stir in sugar and lemon juice. Dissolve cornstarch in orange juice. Add orange juice mixture, orange liqueur and grated peel to butter. Cook on low heat, stirring constantly until thick and translucent. Put filled crepes in skillet or chafing dish of hot orange sauce. Heat to boiling. Pour warm cognac over all. Ignite with long match. Spoon flaming sauce over crepes. Garnish each with toasted almonds. Serve with dessert coffee or Espresso.
Cook peaches with sugar, vanilla and butter until melted. Mix rest of ingredients and pour into peaches. Pour into baking dish. Bake at 300° until done.
Set crock-pot on low at 9 to 10 a.m. for sit down dinner for 4 persons at 6 to 7 p.m. Drop beef chunks (bite size) into crock-pot. Chop onion and add to beef. Mix soup and water with everything; stir. Let cook 6 to 9 hours. Serve with rice or mashed potatoes.
Melt butter or oleo and minced garlic. Mix bread crumbs and Parmesan cheese. Dip chicken in butter mixture, then roll in dry mixture. Place rolled chicken in casserole pan. Bake at 325° for 1 hour.
Cream the butter, sugar and eggs together. Add the flour, lemon rind and the nuts. Knead for thirty minutes. Break off three-quarters of the dough and roll into a round about nine inches across and one inch high. Take a plate which is about eight inches across and press into the round until you have an indentation of about half an inch. Put the pastry in a flan tin, and spread it evenly with the jam. Roll out the remaining pastry thinly, and cut into strips. Weave the strips of pastry across the top to form a lattice. Bake in a medium oven for one hour.
In heavy pan, combine syrup, sugar and butter. Cook for 1/2 hour. Add ground peanuts and cook for 15 minutes longer, stirring constantly. Form into little cakes on buttered cookie sheet and let harden.
Slice raw potatoes and onion; cook until done. Drain. Mix other ingredients in saucepan. Cook until thick. Pour over cooked potatoes. Top with buttered bread crumbs. Bake at 400° until golden brown, about 30 minutes.
Beat cream cheese, eggs, sugar and salt at medium speed with electric mixer until blended. With spoon, stir in Ricotta, noodles and spinach. Turn into buttered baking dish. Mix butter with bread crumbs; sprinkle on top. Bake at 375° until a knife inserted in center comes out clean, about 30 minutes. Makes 6 servings.
Brown hamburg and onions. Drain grease and add beans, simmer for 5 minutes. In large serving bowl, arrange lettuce, tomato, olives, chips and cheese. Pour hot hamburger mixture over salad and toss quickly.
In medium bowl, layer 1/2 each of the following ingredients in this order: cooked chicken, water chestnuts, alfalfa sprouts and onion rings. Sprinkle with 1/2 of the dressing and 1/2 of the pepper. Repeat layers and sprinkle with remaining dressing and pepper. Cover and refrigerate at least 2 hours. Serve cold. Makes 4 servings.
Heat oven to 350°. In large mixer bowl, cream peanut butter, shortening, 1/3 cup sugar and brown sugar. Add egg, milk and vanilla. Beat well. Combine flour and baking soda; gradually add to creamed mixture, blending thoroughly. Shape dough into 1 1/2-inch balls. Roll in sugar.
Mix all ingredients together. Can store mixture in covered jar indefinitely. Use 1 teaspoon of mixture per cup of hot water.
Make a medium sauce of first three ingredients. Add cheese and stir until melted. Then fold in the rest of ingredients. Bake 30 minutes at 350. Before baking, I put finely crushed potato chips on top of the casserole.