HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease 9 x 13-inch pan (do not flour). Cream butter and sugar together. Add egg yolks, beaten well. Sift salt, baking powder and flour. Add to first mixture, alternating with milk. Add vanilla and beat well. Divide batter into 2 parts. Add chocolate to one. Beat egg whites until stiff. Divide it in half, fold each half into each half of batter (1/2 in chocolate and 1/2 in vanilla). Put one spoonful of vanilla and one of chocolate alternating until you fill the pan. Bake at 350° until done (approximately 45 minutes).
Chill milk until icy cold. Dissolve Jell-O in hot water. Chill until partially set. Whip until light and fluffy. Add lemon juice and sugar. Whip chilled milk and fold into Jell-O mixture. Line bottom of a greased 9 x 13-inch pan with 1/2 of crumbs. Pour gelatin mixture into pan and top with remaining crumbs. Chill until firm. Cut into squares and top each with a cherry.
Brown sugar and flour in heavy iron skillet over low heat until it browns, stirring all the time. Add the milk and stir until thick and all melted. Add butter and cool. Beat the egg yolks until they	are light and add while stirring. Add vanilla. When cool, stack between three cooked pie crusts like cake filling. Beat egg whites until	stiff.	Add 8 teaspoons sugar, one at a time. Add vanilla. Put on top and brown. The crusts have no sides, just roll out 9 inches round and bake.
In a large mixer bowl, cream the butter at high speed. Add eggs, one at a time, beating well after each. Gradually add sugar. Continue creaming at high speed until light and fluffy. No need to sift flour, measure by lightly spooning into a cup and leveling off. By hand, stir in flour, dry frosting mix and walnuts until well blended. Pour batter into a greased Bundt pan or 10-inch tube pan. Bake at 350° for 60 to 65 minutes. Cool 2 hours.
Spread 1 loaf of frozen (thawed) bread dough on a cookie sheet. Lengthwise in the center, make 2 rows of pepperoni. Sprinkle mozzarella cheese over the pepperoni. Lay thin ham strips over the cheese. Put shredded cheddar cheese over ham. Fold each side over the middle and crimp edges and ends. Bake at 350° for about 25 minutes.
Put 1/2 cup sugar in black skillet and heat until it melts. Heat 1 1/2 cups sugar, butter and milk. When hot, add the sugar you have melted and cook for 1 minute after it begins to boil. Remove from heat. Add vanilla and salt. Beat until smooth enough to go on cool cake.
Mix altogether and dot Cheez Whiz on top. Bake at 350°.
Mix shortening, butter, brown sugar and milk. Bring to a boil over low heat. Cook slowly for three minutes. Add powdered sugar and beat until consistency is equal to spread.
Melt jello in hot water. Add strawberries (while frozen) to jello and water. Add mashed bananas and crushed pineapple. Place half of jello mixture in dish and let set. Combine sour cream and cream cheese. Add cream mixture over set jello and rest of jello mixture on top. Cool for a few hours in refrigerator before serving.
Trim livers. Cook bacon. Crumble. Drain on paper towels. Reserve 2 tablespoons of bacon drippings in a large skillet. Roll chicken livers in flour to coat. Brown on all sides in drippings (5 to 10 minutes). Stir in 1/4 cup water, scraping up brown bits from skillet. Add beans. Cover and cook 10 minutes, until beans are tender. Livers should be brown outside and slightly pink inside. Sprinkle with crumbled bacon. Serve on white rice or with fried rice. Yields 4 servings.
Mix ingredients together. Pour over roast and bake (covered tightly) at 225° for 4 to 6 hours. Makes a delicious gravy which can be thickened with a little cornstarch dissolved in cold water.
Combine fruit and pumpkin spice. Pour off 1/2 cup syrup. Heat oven to 350°. Place ham in oblong baking dish. Arrange sweet potatoes around ham. Mix brown sugar, reserved fruit syrup and dry mustard. Pour over ham and potatoes. Bake 1 hour, basting ham and potatoes every 15 minutes. Drain fruit and arrange across top and sides. Bake uncovered 15 minutes.
Mix soy sauce, vinegar and sugar in a small bowl; set aside. In another bowl, mix bouillon cube, water and cornstarch. Assemble remaining ingredients to cook. In a wok, heat 1 1/2 tablespoons oil over high heat. Add garlic and cook a few seconds to season oil. Add meat; stir-fry 2 minutes until slices are brown outside but still pink inside. Remove meat and juices from pan to bowl. Discard garlic. Wipe out wok. Add 1/2 tablespoon oil around pan edge. Add broccoli florets and mushrooms. Stir-fry 2 minutes. Add meat and juices to vegetables, then soy mixture. Stir, cover and cook 2 minutes. Stir cornstarch mixture and pour into wok with vegetables and meat. Cook, stirring constantly, 2 to 3 minutes until thick.
Arrange half the yams, cut side down, in shallow 2-quart baking dish. Add half the apples. Mix remaining ingredients and sprinkle half on mixture. Repeat layers. Cover with lid or foil and bake at 350° until apples are tender, about an hour. Serves 6 to 8.
Cream butter and sugar. Add flour and oats and mix well. Press firmly and evenly into lightly buttered cookie sheet (approximately 10 x 14-inch). Bake at 300° for 20 to 30 minutes until lightly browned. Cut into squares immediately then cool in pan.
Peel and core apples. Leave apples whole. Let water and sugar mixture come to a boil. Drop apples in mixture and add lemon juice. Cook on medium-high until tender. Don't stir or burn. Remove from heat. Pour into a casserole type baking dish. Add cherries. Bake in 375° oven until syrup boils up. Remove from oven and immediately add 1/2 cup bourbon or brandy. Light and serve.
Mix together soup, oil, vinegar, sugar, mustard and Worcestershire sauce. Pour over carrots, pepper and onion in an airtight container. Refrigerate overnight. Makes 2 quarts.
Combine crushed pretzels, melted oleo and 3 tablespoons sugar. Press mixture into an ungreased 13 x 9-inch pan or baking dish. Bake 10 minutes at 375°.
Heat oven to 400°. Brown ground beef and onion, drain, and mix ketchup, brown sugar, and cook for 10 minutes. Spread into 9 inch pie plate; sprinkle with cheese. Stir remaining ingredients until blended. Pour on top of cheese. Bake 25 minutes. Serves 4-5.
Melt butter with brown sugar and salt over medium flame; add milk and bring to a boil. Remove from fire and add confectioners sugar. Stir until blended or mix with electric beater until smooth.
Combine first 6 ingredients, add beef and mix well. Shape into six patties: 3/4 in. thick. Broil 3 ins. from heat for 6 mins. Turn and broil 4 mins. longer.
Turn lemonade into punch bowl. Add 1 pint ice cream, beat until smooth. Tint milk with food coloring. Stir into lemonade mixture. Scoop remaining ice cream into punch. Yields 12 servings.
Bake potatoes, cool, dice, set aside. Fry, drain well and chop bacon, set aside. Chop onions including tops, set aside. Melt margarine on low heat in large sauce pan. Add flour stirring constantly for one minute. Gradually add milk and cook until thick and bubbly. Add diced potatoes, salt, pepper, 2 Tbsp chopped onion, 1/2 cup bacon, and 1 cup of cheese.
Preheat oven to 400°. Spray large casserole dish with Pam. Slice onions and make into rings. Spread one layer in bottom of dish until covered. Spread Ritz crackers over onion layer. Brown sausage and drain. Spread over Ritz crackers. Layer remaining onions over sausage until covered completely. Spread one can of mushroom soup over onion layer. Spread Cheddar cheese over soup and sprinkle pimentos over top for color. Bake in covered dish for 1 hour.
Bring 4 quarts of water to a boil. Heat a large frying pan and add the oil, beef and garlic. Saute until the meat is tender, then drain off the excess fat. Add all remaining ingredients, except the cheese for the topping and the pasta. Simmer the mixture while the pasta cooks until tender. Drain the pasta and mix it with the sauce. Pour all into a 3-quart glass rectangular baking dish with the remaining cheese. Bake, uncovered, at 350° for 25 minutes or until all is bubbly hot.
To sugar, mix melted margarine and remaining ingredients. Pour into pie shells; bake 45 minutes. Serve hot or cold.
Bring to a boil and boil for one minute: sugar, vinegar, water, salt and white pepper. Cool completely. Combine vegetables and pour marinade over mixture. Cover and refrigerate overnight.
Mix flour, butter, and pecans together for crust, bake at 325° for 15 minutes or until light brown. Mix powdered sugar, cream cheese, and cool whip. Mix well and spread over crust. Mix well chocolate pudding and milk and spread over the first mixture. Spread remaining cool whip over top of the chocolate mixture and chill over night.
In a 12-inch skillet, heat oil and add rice. Cook until golden brown, stirring often. Stir in remaining ingredients. Bring mixture to boil. Reduce heat. Cover and simmer 15 to 20 minutes, or until rice is tender. Season to taste. Serve with additional salsa, if desired. Yields 6 servings.
Mix all ingredients with 6 to 8 drops of water to get workable consistency. Press into 9 x 9-inch pan. Cut into 8 equal slices. Serves 8.
Bake at 350° for 8 minutes in 9 x 13-inch dish. Pat on bottom good.
Combine first 6 ingredients. Spread evenly in an 8 or 10-inch pie plate. Cover with chili sauce and crabmeat. Cover; refrigerate overnight. Sprinkle with dried parsley. Serve with crackers.
Cut off and discard tips of wings. Mix all of the ingredients together and pour over wings in a large shallow dish. Cover and refrigerate overnight.
Combine first 6 ingredients. Stir and heat to boiling. Mix water with cornstarch. Stir into hot mixture. Cook and stir until thickened. Cool. Spoon over cheesecake, cottage pudding or gingerbread.
Separate eggs. Beat egg yolks 5 minutes. Add water and sugar, beating 4 minutes. Sift together flour and salt; stir into yolks. Beat egg whites frothy, add cream of tartar and beat until they hold peaks. Fold into yolk mixture. Bake at 350° for about 1 hour in tube pan.
Pour milk over bread and soak about 15 minutes. Preheat oven to 350°. Whisk together sugar, eggs, vanilla, nutmeg and raisins. Combine bread and sugar mixture. Smooth into 9 x 13-inch glass pan that has been buttered. Bake about 1 hour or until done in center.
Mix meat eggs, bread, catsup, water and soup thoroughly. Put into pan. Cover with 2 strips bacon. Pour the tomato sauce over all. Bake 1 hour.
Mix together and put in an 8 x 8-inch baking dish the sweet potatoes, sugar, 1/2 cup butter, eggs, vanilla and milk. Mix together and put on top brown sugar, flour, 1/3 cup butter and nuts. Bake at 350°for 25 minutes.
Combine first 4 ingredients. Cool to lukewarm by adding 1/2 cup water. Add yeast. Mix well. Add flour. Mix to soft dough.
With mixer combine juice and milk; add food dye. Slowly add Cool Whip and blend thoroughly. Pour into pie shell. Chill several hours. Serve chilled.
Chop vegetables. Put in large pot and cover with water. Bring to a boil. Boil for 10 minutes. Add soup mix. Simmer until vegetables are tender.
Line 10 x 14-inch pan with the bread. Layer the chicken over the bread and add a layer of the mushrooms and water chestnuts. Dot with the green pepper. Spread the soup over the top of this. Add the pimento and lay the cheese over the top. Beat the eggs, add the milk and salt and pour over all.
In large skillet with nonstick cooking spray, brown chicken and onion over medium heat. Stir in remaining ingredients; bring to a boil. Reduce to low; simmer for about 20 minutes.
Flour and brown meat in small amount of cooking oil. Salt a little. Mix onion soup mix with mushroom soup and 2 cans of water. Cook, covered, 3 to 4 hours (may be 5 if you want it real tender) at 325°. Check water level after 3 hours. Add more, if needed.
Unfold dinner rolls and fit to cover a large ungreased cookie sheet, overlapping and sealing the edges to make 1 large square. Bake 7 minutes at 400°. Cool. Combine remaining ingredients. Spread on cooled crust. Top with finely chopped vegetables, about 3 cups: carrots, radishes, peppers, cauliflower or any veggie that is colorful.
Brown ground beef and drain. Saute onions. Cook noodles and drain well. Mix soups, sour cream, corn and pimentos in large bowl. Add beef, onion and noodles; mix well. Place in 3-quart casserole dish and top with buttered bread crumbs. Bake 30 minutes at 350°.
Slice cookie dough and place around a 16-inch pizza pan. Bake as directed on package. Cool.
Microwave chocolate and milk in a large microwave bowl on High 2 to 3 minutes or until chocolate is almost melted, stirring halfway through. Stir until chocolate is completely melted. Stir in vanilla and walnuts. Spread in a greased 8-inch square pan. Refrigerate until firm. Cut into squares. Makes 4 dozen.
Mix jello in hot water. Add sugar and cold water. Stir until sugar is dissolved. Then add pineapple juice, lemon juice and almond extract. Freeze in 3 half-gallon milk cartons and take out of freezer 2 hours before serving. Add ginger ale and serve. Will serve about 50.
Mix flour, soda and salt. Mix soft butter, sugar and pudding in large bowl. Beat until creamy. Beat in slightly beaten eggs. Gradually add flour mixture; stir in oats, raisins and nuts. Drop by teaspoonful on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes about 5 dozen cookies.
Preheat oven to 350°. Melt butter in a shallow 1 1/2-quart baking dish. In mixing bowl, combine flour, sugar and milk. Pour evenly over butter. Combine fruit, sugar and water, stir well and spoon evenly over flour mixture. Do not stir after spooning mixture over flour mixture. Bake 40 to 45 minutes.
Mix everything except chocolate bits. Sprinkle them over top of batter. Bake at 350° for 30 minutes.
Mix together. Roll out as desired pie size you want. Fry in oil. This is enough dough to make 20 medium size pies.
Beat together cream cheese and sour cream. Add the remaining ingredients. Blend together. Pour into a 2-quart baking dish; heat at 350° until hot and bubbly. Serve with raw vegetables, crackers or chips.
Cut and peel the apples. Put the cut up apples, sugar, cinnamon and water into the saucepan. Cover and cook on medium heat (simmering) for 15 to 20 minutes. Let the apples cool, then mash with a fork or masher.
Place cooked, drained eggplant in greased baking dish. In skillet, melt butter and add flour. Stir until blended. Add fresh tomatoes, canned tomatoes, onions and green pepper. Cook for 5 minutes. Add seasoning. Pour over eggplant. Bake at 350° for 30 minutes. Top with cheese and bake for an additional 10 to 15 minutes or until cheese is melted.
Crush taco shells or chips in bowl. Place layer of chips in bottom of greased 1-quart casserole. Sprinkle layer of chicken over chips. Pour several spoonfuls soup over the chicken layer. Sprinkle with layer of cheese. Pour several spoonfuls tomato and green chili (may use El Paso tomato and green chili) over cheese. Repeat steps until dish is full. Top casserole with additional cheese, if desired. Bake at 350° for 25 minutes.
Melt caramels with water. Mix pecans and cereal together. Pour caramel over cereal mixture. Pour into buttered baking pan. Bake at 300° for 10 minutes. Stir. Bake another 10 minutes. Let cool; break apart.
Bring butter, brown sugar and syrup to a boil. Boil for 5 minutes. Mix baking soda and vanilla. Add soda and vanilla to butter mixture while it is foaming. Pour over popcorn. Bake 1 hour at 250°. Stir every 15 minutes.
Brown meat in flour, salt and pepper and oil or margarine; baste all over. While waiting for meat to brown (turn each time), first peel carrots and slice. Put them in pressure cooker (15 minutes) where meat is cooking. Then peel potatoes and cut onion. Wait and see if boils over. Then season with Worcestershire sauce, add water plus tomato sauce. Then put all vegetables in the cooker. Cook 15 or 20 minutes depending on your cooker. First cook until loud noise, turn it down (regular degrees) and count 20 minutes. Delicious!
Beat eggs; add picante sauce and half of cheese. Pour into 9 x 13-inch Pyrex dish that has been sprayed with Pam. Sprinkle other half of cheese on top. Bake at 325° for 25 to 30 minutes. Cut into squares while hot. Pizza cutter works best.
Mix together flour and sugar. Add the boiling water slowly, stirring constantly. Cook 15 minutes over hot water. Add to beaten egg yolks. Return to heat and cook for 2 minutes to thicken the yolks. When thickened, remove from heat and stir in lemon juice and grated rind. Add butter and salt; mix well. Pour into a baked pie shell and cover with meringue made with the egg whites.
Add margarine, Parmesan and eggs to cooked spaghetti. Form crust in buttered pie pan. Cook hamburger, onion and peppers; drain. Add tomatoes, paste, sugar, oregano and garlic salt. Heat. Spread cottage cheese over crust. Add tomato mixture. Bake, uncovered, at 350° for 20 minutes. Add cheese; bake to melt.
Cream sugar and shortening in mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Mix flour and baking powder in bowl. Add to creamed mixture alternately with milk, beating well after each addition. Stir in coconut extract and coconut. Pour into greased and floured tube pan. Place in cold oven. Set oven temperature at 325°. Bake for 1 1/4 hours. Cool in pan for several minutes. Invert onto serving plate. Yield: 16 servings.
Combine all ingredients except butter in a large bowl. Add butter; stir until mixture is crunchy. Press into bottom of a greased 9 x 13-inch baking dish.
Salt and pepper pork chops. Lightly flour and fast fry until golden brown in 1/2 inch shortening. In baking dish melt 2 tablespoons butter. Sprinkle 3/4 cup or 1 cup rice over buttered dish. Slice or chop 2 green peppers, 1 onion and 1 can tomatoes over rice. Place browned pork chops over mixture. Slice remaining pepper, onion and tomatoes over pork chops. Cover. Bake in 350° oven for 45 minutes. Serves six.
Melt 1/2 cup butter in top of double boiler. Add 4 squares of unsweetened chocolate and let melt. Add 3 cups sugar, 1/4 cup at a time, stirring slowly. Add 1/2 teaspoon salt. Slowly stir in 1 can evaporated milk. Cook until slightly thick. Store in jar in refrigerator. Serve on ice cream. Tastes like real Dairy Queen chocolate.
Combine seasonings in small sealable bag. Combine beans and measure 2 heaping cups into sealable plastic bag. For gift giving, include packet of beans, seasoning, and recipe. (See Soups, Salads, and Sauces for recipe.)
Cook and drain broccoli. Place in bottom of buttered 8 x 10-inch casserole. Place cooked chicken on top of broccoli. Mix soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Place shredded cheese on top and cover with soft bread crumbs and melted butter. Bake at 350° for 25 to 35 minutes. Serves 6 to 8.
Cover bread with milk. Cook until this comes to soft boil. Add enough flour to make a dry dough. Remove from heat; add eggs and nutmeg. Dough will leave the side of the pan, similar to cream puffs. Drop by teaspoon into hot soup. Dumplings will float.
Add all ingredients (excluding cabbage and macaroni) to 2 quarts water. Bring to a boil and simmer for 5 hours. Add cabbage and macaroni. Simmer for 20 minutes. Serve with garlic bread and grated Parmesan cheese.
Cut biscuits into quarters. Roll biscuits in a cinnamon and sugar mixture. In a saucepan, cook oleo and brown sugar until melted and combined. In a Bundt pan, put a layer of cooked mixture, then a layer of cinnamon-sugar covered biscuits, then nuts (optional). Continue to fill the pan, alternating cooked mixture, nuts and biscuits. Bake at 350° for 20 to 30 minutes.
Make a graham crust in a pie pan. Mix all ingredients, except 1 cup of Cool Whip. Add green food coloring to desired color. Put in pie crust and top with last cup of Cool Whip. Chill in refrigerator.
Place crab meat in a bowl. Add wet bread (sprinkle bread with water and press out excess moisture). Break into very small bits. Add salt, pepper and red pepper to taste. Add lightly beaten egg, Worcestershire sauce, mustard and mayonnaise.
Fully cook meat. Drain by running hot water over meat. Place meat inside tortillas. Cover with refried beans. Fold from left to right, with final fold facing down. Be sure not to overfill tortillas. Cover folded tortillas with Cheddar cheese. Bake at 350° for 5 to 8 minutes or until cheese is melted. Cover with desired taco sauce.
Mix all ingredients together and stuff bird. Roast in 375° oven for 3 hours and when the three hours are up - - -get the Hell out of the kitchen because the popcorn is going to blow the butt off the bird!
Bake in a 9 x 13-inch greased dish at 350° for 25 minutes. Remove from oven and cool thoroughly. Whip 1 pint heavy whipping cream. Add 2 tablespoons granulated sugar. Place on top of cake, spreading evenly. Place cherries on top. Chill 4 to 5 hours before serving.
Mix all ingredients well. Spoon onto cookie sheet and bake at 300° for 10 minutes.
Boil the 2 packages of broccoli. Drain. Add the next 5 ingredients; put in a casserole dish and cover with Ritz cracker crumbs. Cover and bake at 350° for 45 minutes.
Add celery to 4 c. water and simmer for 10 minutes. Add potatoes and enough water to cover. Cook until tender. Add browned bacon, and soup mix. Simmer for 10 minutes. Add cheese that's been cut into cubes. Add milk and simmer until cheese melts completely.
Using the bacon strips that have been cut in half, secure 9 to 10 green beans into a bundle. Place bundle in a 9 x 13-inch casserole. Cover with oleo, brown sugar, garlic salt and soy sauce. Refrigerate overnight. Bake at 350° for 30 minutes, uncovered.
Stir first 16 ingredients and bring to boil, then add beef and pork. Return to boil; reduce heat and simmer uncovered 1 to 2 hours, stirring occasionally. When ready, prepare spaghetti, cooked with oil. Serve chili mixture over the cooked spaghetti. In three separate bowls, prepare the garnishes (remaining ingredients). These are then served over the chili and spaghetti.
In a large pot, bring to boil all ingredients. Simmer 10 minutes, stirring occasionally. Strain and pour into a slow cooker to keep hot. Serves 20.
Cook fish prior to preparing. Can be prepared 2 ways, broiled with butter, lemon juice and paprika or boiled 20 to 30 minutes.
Put banana and half the juice (and the cashews, if desired) in a blender or food processor fitted with a steel blade. Blend, adding remaining juice gradually, until smooth. Add berries (and yogurt, if desired), and blend thoroughly. Serve immediately.
Fry onions, garlic and meat in oil. Add remaining ingredients. Mix well. Put into greased casserole dish. Bake 45 minutes at 350° or just a little longer.
In a medium skillet, saute onion, garlic, bell pepper and celery in butter about 5 minutes or until tender. Remove from heat. Stir in tomato sauce, water, bay leaf, parsley, salt and pepper. Simmer 10 minutes. Add additional water if needed. Add thawed shrimp. Bring mixture to a boil; cook, covered, over medium heat 5 minutes. Serve Shrimp Creole over white rice. Makes 2 generous servings.
Combine the first 5 ingredients; let stand until yeast is dissolved. Mix all ingredients well together. Put stiff dough on floured surface and knead well. Roll out dough and cut with biscuit cutter. Put into oiled pans to rise 2 hours, then bake at 375° until golden brown.
Combine the first 8 ingredients and add enough flour to make dough stiff, yet pliable. Let rise in a warm place; punch down once or twice. Roll out and cut. Let lay 30 to 40 minutes, then fry.
Put sugar in frying pan; melt to a light brown syrup. Add nuts; let cool for a few minutes, stirring constantly. Pour into a greased pan (not glass). When cool, remove from pan and break into pieces.
Slice potatoes & eggs & layer in buttered baking dish alternately with sour cream, salt & pepper, meat, and cheese & crumbs. Pour cream over top and add more cheese & crumbs to top. Bake 30 minutes at 450° or until hot clear through. * I have never used the cream in this, but I substitute regular milk instead.
Mix first 3 ingredients. Let stand 5 minutes before cooking. Cook until it forms a soft ball. When done, add marshmallows and peanut butter. Beat until done.