HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening and sugar. Add eggs and blend. Add food coloring and water, then cocoa. Blend in buttermilk and add flour and salt. Gradually add vanilla and beat until mixed. Mix vinegar and soda and stir in last. Do not beat. Pour into 2 greased and floured 9-inch pans. Bake at 325° for 25 to 30 minutes or until done. Cool and frost with white icing.
Mix all ingredients together. Prep yeast by adding to the 1 1/2 cups of warm water and sprinkling a teaspoon of sugar on top. Add to flour mixture. Mix well but do not overmix. Make into rolls. Can be baked immediately or let rise. Bake at 350° until golden brown.
Melt together margarine, oil, marshmallows and caramels. Mix together popcorn, salted peanuts and M&M's and pour over first mixture. Press mixture into greased Bundt or tube pan and cool. Remove from pan to serve.
Brown pork cubes in salad oil. Add onion and garlic and cook 2 minutes. Stir in remaining ingredients, bring to a boil and simmer 15 minutes. Makes 4 servings, 235 calories each.
Preheat oven to 400°. Grease a deep dish pie plate. Brown ground beef and onions in skillet; add seasonings, then spread in the pie plate. Sprinkle the green chilies on top. Mix the Bisquick, milk and eggs until blended. Pour over the meat mixture in the pie plate. Bake for 25 minutes, then remove from the oven and sprinkle with cheese. Return to oven for 8 to 10 minutes or until knife inserted in center comes out clean. Makes 6 to 8 servings.
Saute celery and onion in butter. Combine all ingredients in a 2 quart casserole dish. Bake 40 minutes at 350°.
Melt chocolate in covered top of double boiler over hot, not boiling, water. Pour half of chocolate into buttered 8 x 10-inch pan. Top with marshmallows. Mix nuts into remaining chocolate and pour over marshmallows. Refrigerate until firm. Cut into squares. Makes 15 to 20 large squares.
In a large mixing bowl mix 1 1/2 cups flour, sugar, salt and dry yeast. Add butter. Gradually add warm water to dry mixture and beat 2 minutes at medium speed. Add eggs and 1/2 cup flour. Beat at high speed 2 minutes. Stir in enough flour to make a soft dough. Cover. Let rise in a warm place until doubled in bulk about 35 minutes. Stir down. Divide into 2 greased 1 1/2-quart casserole dishes. Cover. Let rise about 40 minutes. Bake at 375° about 35 minutes. Remove from dishes and cool on racks.
Cook macaroni and drain. Mix with celery, green pepper and French dressing. Toss well and marinate several hours or overnight. Just before serving, mix remaining ingredients and fold into macaroni mixture. Serves 8 to 10.
Mix all the ingredients and pour into a pastry shell. Bake at 325° for 45 minutes or until firm. If using canned sweet potatoes; drain liquid before mashing. If using fresh sweet potatoes, peel, cut into small pieces and cook until soft. Drain and mash. A pat or two of butter adds flavor.
Sprinkle pork chops generously with garlic salt and pepper. Brown chops in Teflon frying pan. No oil added (use a little Pam spray before browning). Add soup and milk. Stir well and mix into pan drippings. Turn pork chops over. Cover and let simmer 20 to 30 minutes, stirring occasionally. Serve with mashed potatoes.
Mix butter, basil, rosemary, celery salt and garlic salt. Dip chicken in butter mixture. Mix crumbs and cheese. Roll chicken in crumb mixture. Place in buttered baking dish. Sprinkle remaining butter and crumb mixture over top if desired. Cover. Bake at 350° for 45 minutes to 1 hour.
Mix sugar, syrup, water and salt in saucepan. Heat to 230° using candy thermometer and then add 1 lb. raw peanuts. Keep stirring and boil to 300°.	Remove from stove and add: (pre-measured and in order) vanilla, butter and soda. Hold soda until nearly cool enough to pour. Pour right after foaming reaches mix. While foaming pour on warmed, buttered cookie sheet and spread with wooden spoon. While still hot, skid off cookie sheet onto buttered aluminum foil on counter top and spread with fingers to desired thickness.
Combine ingredients; refrigerate at least 1 hour. Serve with Wheat Thins or cut up veggies.
Mix all ingredients and pour into 2-quart casserole. Cover with Topping.
Melt over double boiler the butter and chocolate chips. Add marshmallows and coat. On a long sheet of waxed paper, sprinkle powdered sugar. Pour mixture on waxed paper and sprinkle top with powdered sugar. Shape and refrigerate. Slice when ready to eat.
Mix all together in a 9 x 13-inch dish. Bake at 350° for 1 hour.
Mix dry ingredients and set aside. Mix remaining ingredients together. Combine both mixtures and stir just until dry ingredients are moist. Spoon onto greased hot griddle. Turn pancakes as soon as bubbles begin to burst on top. Turn only once. Serve piping hot (sour milk may be used instead of buttermilk).
In medium size bowl, combine chicken, apple, celery, nuts and grapes. In small bowl, combine mayonnaise, lime juice and honey; blend well. Season to taste with salt and pepper. Spoon dressing over chicken salad and toss to coat. Serve on bed of leaf lettuce with croissants.
Mix one egg, butter and cake mix. Press mixture in bottom of a 13 x 9-inch greased pan. Combine confectioners sugar, cream cheese and two eggs. Mix well. Pour over mixture in pan. Bake at 350° for 40 to 45 minutes or until golden brown. Soft center will firm upon cooling.
Beat eggs lightly; add flour and sugar. Melt butter and chocolate; add egg mixture and blend. Put in walnuts and vanilla and pour into a 9-inch pie shell. Bake at 350° for 45 minutes. Can be topped with vanilla ice cream while warm.
Mix dry onion soup, apricot preserves and French dressing together in a bowl. Place skinned chicken in a flat casserole dish. Pour the mix over the chicken and cover with aluminum foil. Bake for 50 minutes in a 350° oven. Uncover and bake for 10 minutes more. Great served over rice.
Dice shallot and mix with cream cheese, sausage and pepper. Remove stems from mushrooms and fill with mixture. Place stuffed mushrooms in glass baking dish. Bake at 400° for 15 to 20 minutes.
Mix first 6 ingredients and pour into an ungreased 9 x 13-inch pan. Sprinkle the dry cake mix over all. Drizzle the melted margarine over this. Top with the chopped nuts. Bake at 350° for 1 to 1 1/2 hours.
Butter skillet. Cut hole in center of bread with a glass. Cook separately in skillet. When golden brown, turn over. Take one egg and scramble in bowl. Pour egg in hole of bread. Cover hole of bread with center of bread. Cook until egg is done. Makes 1 serving.
Mix pie filling, pineapple and Eagle Brand milk. Stir in lemon juice, food coloring, pecans and coconut. Fold in Cool Whip. Pour into graham cracker crust. Chill.
Mix pudding, butter and milk together and boil for one minute. Add sugar, vanilla and nuts. Put in square pan to cool. Cut.
Slice apples and set aside. Melt caramels in water and layer apples with caramel sauce alternately in pie shell. Combine cinnamon, nuts, flour and sugar. Cut in butter until crumbly; sprinkle over apples. Bake at 375° for 40 to 45 minutes.
Beat together until fluffy and light, butter, sugar and honey. Beat egg yolks until light and add to mix. Add sifted mixture of flour, baking powder, cinnamon, ginger, nutmeg, cloves and pinch of salt in alternate portions with milk. Stir in figs, raisins and almonds. Fold in 6 egg whites, beaten stiff. Bake in well-greased 10-inch tube pan 2 hours at 300°. Pan may be first lined with greased brown paper for extra protection in the oven.
Preheat oven to 350°. Beat eggs lightly in large bowl. Add remaining ingredients and blend well. Roll into walnut size balls. Transfer to baking sheet. Bake until golden, about 20 minutes. Serve hot. Spinach balls can be partially baked for 10 minutes, cooled and frozen. Reheat thawed balls in 350° oven for 10 to 15 minutes before serving hot. Makes about 6 dozen.
Cook mushrooms in butter or margarine for 4 to 5 minutes or until tender. Stir in rice, cheese, cream, cocktail sauce, Worcestershire sauce, salt and pepper. Cover and chill 6 shrimp. Half remaining shrimp lengthwise; stir into rice mixture. Spoon mixture into a 12 x 7 1/2 x 2-inch baking dish or 2-quart au gratin dish. Bake, covered, in a 350° oven for 30 minutes or until hot. Garnish with reserved shrimp and parsley. Serves 8.
Cook vegetables slowly with milk, until well done. Mash with potato masher. Add cheese. Season and serve at once.
In a heavy saucepan, heat sugar, syrup, water and salt to a rolling boil. Add peanuts. Reduce heat to medium and stir constantly. *Cook to hard-crack stage (300° to 310°). Add butter, then baking soda. Beat rapidly and pour on a buttered surface, spreading to 1/4-inch thickness. When cool, break into pieces. Store in an airtight container.
Place hash browns in greased baking dish. Layer sausage (crumbled), grated cheese and chopped onions. Pour in milk and whipped eggs over sausage mixture. Bake at 350° for 50 minutes.
Mix sour cream, taco seasoning and cream cheese. In large, shallow bowl, place a layer of chopped lettuce. Top with diced tomato, onion, black olives and cheese. Spoon taco dip on top. Serve with chips.
Heat oven to 375°. Grease a baking sheet with butter flavor Crisco. Combine butter flavor Crisco, light brown sugar, egg, milk and vanilla in a large bowl. Beat at medium speed of an electric mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts.
Melt butter in baking dish. Mix flour, sugar and milk together. Pour into baking dish. Add pie filling. Do not stir. Bake at 350° for one hour or until golden brown.
Mix Jell-O with water and sugar. Add 7-Up. Measure 2 1/2 cups (set remainder aside) and pour into a 13 x 9-inch baking dish. Chill until slightly set. Add cantaloupe and chill until firmly set.
Saute mushrooms in margarine until tender in saucepan over medium flame; set aside. Combine next 8 ingredients; mix well. Stir in mushrooms, chicken and water chestnuts. Chill several hours or overnight. Makes 6 to 8 servings.
Combine all ingredients. Pour into 2 1/2-quart casserole. Cover and bake at 350° for 40 minutes.
Mix all ingredients together. Allow them to come to a rolling boil. Boil exactly 3 minutes. Do not stir after you start timing; remove from heat. Beat with an electric beater until mixture begins to thicken. You may add nuts at this time, if desired. Pour onto a greased dish and let stand until cool.
Pour sherry over cut fruit and let stand overnight in refrigerator. Cream butter, sugar and eggs. Sift flour, soda and cinnamon 4 times. Add flour to butter, sugar and eggs. Add fruit and nuts. Drop on well-greased cookie sheet. Bake 15 to 20 minutes at 300°.
Spread into 9-inch pie pan. Bake at 325° for 30 minutes. Cool.
Marinate meat in pickle marinade for 3 days. Cook slowly at 350° for 2 to 3 hours in marinade. May add water. Meat should be cut into medium sized pieces.
Melt 2 sticks oleo (or butter) and 1 cup peanut butter in saucepan. Take off stove and add 1 pound powdered sugar. Spread in 9 x 12-inch pan. Melt 6 Hershey bars and pour over top.
Combine graham cracker crumbs, sugar and butter in bowl. Press into bottom and 1-inch up side of 9-inch spring-form pan. Bake in 350° oven 6 to 8 minutes. Cool.
Mix cucumber and salt. Let set for 4 hours. Drain well. Mix cucumbers and all other ingredients in dishpan. Cook for 20 minutes. Pack in pint jars while hot enough to seal. This is good with hot dogs or beans. (Be sure to drain salty water out as good as you can.)
Mix all ingredients. Pour in oblong pan and bake at 350° about 30 minutes.
Spread cream of mushroom soup over bottom of 13 x 9-inch pan. Sprinkle rice over top, then chicken. Sprinkle onion soup mix on top of chicken. Add 1/2 to 3/4 soup can of water over the top. Cover tightly with foil and bake at 350° for 1 1/2 hours.
Heat oven to 325°. Grease and flour tube pan or 2 loaf pans. Beat sugar, margarine, egg yolks and vanilla in a large bowl on low speed constantly for 30 seconds. Beat on high for 2 minutes. Beat in flour, salt and baking soda alternately with the sour cream on low speed. Beat egg whites in a large bowl until stiff. Fold egg whites into the batter. Pour into pan(s). Bake 80 to 90 minutes.
Mix together sugar and flour. Set aside. Mix together margarine, water, oil and cocoa in a saucepan. Bring to a boil. Cool a little. Stir into first mixture. Add remaining 4 ingredients. Pour into a 9 x 13-inch pan and bake in a 350° oven for 25 to 30 minutes. Pour topping over hot cake.
Add ingredients together and cook until rhubarb is tender. Add strawberry jello and stir until dissolved. Store in refrigerator.
Boil ribs until tender and done. Drain and place in baking dish. Bake at 350 degrees for 5 minutes. Mix all other ingredients in saucepan, stirring often on medium heat until onions are tender. Brush sauce on ribs and bake for 20 minutes longer. May need to brush on more sauce. Bake 8 to 10 minutes longer. Bake uncovered 10 minutes or until ribs have soaked up sauce.
Sift the dry ingredients together. Beat the eggs with the sugar, oil and vanilla. Gradually beat in the dry ingredients. Stir in zucchini, adding raisins and nuts if desired. Divide between 2 greased 9 x 5-inch loaf pans and bake in a preheated 350° oven for 50 to 60 minutes. Makes 2 loaves.
In a bowl, sift together flour, sugar, baking powder and salt. Add to this the egg, sweet milk and nutmeats. Mix all ingredients together. Pour into bread tin and bake at 350° for 20 to 30 minutes or until crust is golden brown.
Wash potatoes. Do not peel; slice 1/4-thick. Grease a 9 x 13-inch glass pan. Place potatoes in layers. Mix butter and oil; brush over slices. Pour remaining ingredients in pan. Sprinkle spices. Bake at 400° for 25 to 30 minutes. No need to cover. Too easy to taste so good.
Pare cucumbers and cut in thin slices. Cut onions into thin slices. Alternate onions and cucumbers in baking dish. Sprinkle each layer with flour, salt and pepper. Then pour the ketchup or chili sauce over all. Dot with butter. Bake at 350° for 20 to 30 minutes or until tender.
Lightly mix all ingredients except cheese and chips. Pour into 8 x 8 baking dish. Sprinkle with cheese then chips. Bake at 300 degrees for 30 minutes.
Cream together sugar, margarine and milk until smooth. Chill until firm. Place 1 teaspoon mixture in palm of hand. Gently pat and form an even layer large enough to cover a cherry. Place cherry (with stem) in center and mold mixture to cover cherry. Place on foil-lined cookie sheet. Repeat with remaining cherries. Chill until firm. Melt chocolate in double-boiler. Holding cherry by stem, dip into melted chocolate. Cool on foil sheet. Remove stem and cover with a dot of chocolate.
Melt margarine; stir in flour. Slowly add milk to make a white sauce. (I use microwave as does not scorch.) Fry bacon and remove. Saute onions in bacon drippings. Add potatoes, bacon, onions, cheese, salt and pepper to heated milk mixture. Return to microwave; heat thoroughly. Remove; add sour cream. Serves 4 to 6.
Mix dry ingredients. Add water a tablespoon at a time until stiff dough forms. Knead. Children can use this as modeling clay. After forming it into shapes, wait a couple days to dry and then paint. A necklace can be made by forming the dough into 1/2 to 1-inch balls. Use a toothpick to make a hole. Paint when dry. String yarn through the holes.
Mix together stuffing and melted butter and put 1/2 mix in 9 x 13-inch pan. Mix soup, milk, chicken, peas, onion and pepper. Pour over mixture in pan and cover with remaining crumb mixture. Bake at 375° for 40 to 45 minutes.
Mix together in large bowl all ingredients except 1/2 stick margarine and corn flakes. Put in 9 x 13-inch pan. Melt 1/2 stick margarine and mix with corn flakes. Put over top of mixture. Bake uncovered 1 hour and 15 minutes at 350°. May divide in half and freeze until ready to bake.
Mix all (except flour) with a spoon as long as possible, then knead in flour with the hands until sufficient flour is used to make a delicate dough. Roll out thin, cut with cookie cutters and bake in a quick oven (375° to 400°) for 7 to 10 minutes; less for thin cookies. Keep ingredients in a cool place until mixed.
Brown beef, bacon and onion; drain. Add all other ingredients, except beans; stir well. Add beans and mix well. Bake at 350° for 1 hour. Makes 20 to 24 servings.
Blend cream cheese and condensed milk until well mixed. Add lemon juice and vanilla. Mix until well blended. Pour into baked crust.
Put onion and garlic in food processor and chop until fine. Saute onion and garlic in oil in large pan until translucent (don't burn). Add fresh beans and stir. Cover and cook on low heat for about 10 to 15 minutes. Add tomatoes (with juice), salt and pepper to taste. (If you want, you may add a little tomato sauce to make it thicker.) Cover and cook on low heat for at least an hour, depending on how hard or soft you want the green beans to be. Or you can bake in a 350° oven for 1 1/2 hours. Stir occasionally. Add water, if needed.
Mix together, making sure sugar is well mixed. Freeze at least 24 hours. Fill glass 1/2 to 3/4 full of slush, then add 7-Up or Sprite. Add maraschino cherry, if desired.
Combine cream cheese, bacon, onion and pepper; mix well. Separate crescent rolls into 2 rectangles and pinch seams together. Spread cheese mixture on each rectangle. Roll up, starting at longer side, and seal end of roll. Cut each roll into 16 slices. Place slices cut-side down on cookie sheet. Bake at 350° for 15 minutes, or until golden brown. Serve warm.
Mix first nine ingredients together. Shape into balls. Melt shortening in large skillet; brown meatballs. Pour off fat. Heat chili sauce and jelly until jelly is melted. Add balls, stir and simmer 30 minutes. Makes approximately 5 dozen.
Preheat oven to 350°. In 13 x 9-inch baking pan, melt 1 stick of butter or margarine. In large mixing bowl, blend sugar, flour and milk until smooth. After butter has melted, remove from oven and pour peaches across bottom of pan. Slowly pour batter across top of peach layer and bake for 45 minutes to 1 hour or until golden brown. Peaches will rise while baking.
In blender, blend basil, garlic, olive oil and parsley. Mix in nuts, then the cheese. Serve over pasta.
Mix eggs, sugar and cream. Add flour, salt and vanilla. Mix well. Pour in 3 greased pans. Bake at 350°. Cool and spoon next mixture over cake before frosting: Make 1 cup sugar and 1 1/2 cups fresh coconut soupy with coconut milk. Add water if necessary. Frost with "Never Fail Frosting, " then sprinkle with remaining coconut.
In a 4 to 5-quart Dutch oven, cook ground beef, onion and garlic, 5 to 6 minutes. Add cabbage until wilted. Add remaining ingredients; cook 25 minutes. Serve over cooked rice or noodles. Makes 4 servings.
Cook squash and drain. Mix the remaining ingredients, using 3/4ths box of croutons and 1/2 of the melted butter. Top with remaining croutons and drizzle butter over all. Bake for 30 to 35 minutes at 350°.
Saut onion in oil and garlic until transparent (about 5 to 10 minutes). Add tomatoes, spices, salt and pepper; bring to a boil and add green beans. Turn to simmer and cook until beans are tender.
Layer the ingredients as they are listed. Drain pineapple. Mix syrup with sugar and flour. Alternate layers of cheese and pineapple. Pour syrup over all. Bake for 40 minutes in a 350° oven. Good with baked ham.
Place pork chops in casserole pan. Salt to taste. Mix all other ingredients in small saucepan and heat just enough to melt butter. Pour over pork chops; cover and cook at 375° for 45 minutes. Chicken can be used in place of pork chops.
Crumble and brown hamburger in fat. Drain off excess fat. In a separate pan, add all remaining ingredients and heat thoroughly. Add to hamburger. Serve over buns. This can be increased to serve a large crowd and is fast and easy.
*Use 2 or 3 different types of greens, depending on the season, iceberg, curly leaf, romaine, Boston, bibb lettuce, spinach leaves, etc.
Mix together like a sponge first 8 ingredients; let rise 20 minutes. Add to sponge the carrots (raw), parsley, basil and flour. Knead; let rise until double in bulk. Form into 2 loaves. Let rise again. Bake at 375° for 35 minutes.
Soften cream cheese and blend in vanilla. Sift sugar and cocoa together and gradually add to cream cheese. Blend thoroughly. If too stiff to spread, add milk or cream, one teaspoon at a time until desired consistency is reached.
Mix first 6 ingredients and shape into small balls and fry in Crisco until brown. Bring 5 remaining ingredients to boil. Add cooked meatballs and simmer 30 minutes before serving.
Mix first 5 ingredients. Add remaining ingredients which have been mixed together. Melt butter; pour over. Bake at 400° for 35 to 40 minutes.
Sprinkle 1/2 teaspoon of the "Poultry Magic" over each chicken breast. In a hot skillet, melt 2 tablespoons butter, add onion. Cook about 5 minutes and onion browns. On medium heat, continue cooking 5 to 6 minutes, until onion is caramelized. Put onion in another container. On high heat add 3 tablespoons butter. Dredge the seasoned chicken through flour. Cook about 1 to 2 minutes per side or until golden brown. Remove chicken. To pan add 1 cup bouillon to deglaze pan, stirring and scraping pan bottom. Stir in caramelized onion and return browned chicken. Stir in remaining bouillon and "Poultry Magic" and bring to boil. Reduce heat and simmer, stirring occasionally, about 20 minutes or until sauce thickens. Serve with rice.
Layer ingredients in a 13 1/2 x 9-inch disposable dish. Bake at 350° for 30 to 40 minutes.
Drain all juices from fruit. Mix milk with Cool Whip. Mix sugar with cream cheese. Mix all together and refrigerate.
Fry hamburger and onions until slightly brown. Fry bacon and break into small pieces. Mix tomato soup, mushrooms, mushroom soup and tomato juice. Season with salt, pepper and a little sugar. Put in alternate layers in 9 x 13-inch baking dish the hamburger, cooked spaghetti, liquid mixture, bacon and cheese. Cover with a few crumbled Ritz or saltine crackers. Bake about one hour at 350°. Save a little cheese to put on top. (Be sure to drain spaghetti well after cooking.)
Melt butter in 1 cup boiling water. Add flour and salt all at once; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat; cool slightly. Add eggs, one at a time, beating after each until smooth. Put through a pastry tube or paper one making 4-inch strips, 3/4-inch wide on greased cookie sheet. Bake, split and dry. Bake in 450° oven for 15 minutes, then at 325° for 25 minutes. Turn oven off and put eclairs back in to dry, about 20 minutes. Cool on rack. Fill with double recipe of French Custard Filling just before serving and frost with Chocolate Frosting.
In large mixing bowl, melt chocolate chips, milk chocolate, and white chocolate in microwave on medium heat. Stir until all melted. When melted, add the peanuts and mix well. Drop by tsp. on waxed paper. When set up and cool, store in tins. Makes 5 to 6 dozen clusters.
Blend peanut butter, sugar and water. Mix in Bisquick mix. Drop by small teaspoonfuls onto lightly greased cookie sheet. Flatten with fork. Bake in a 400° oven about 8 minutes. Makes 6 1/2 dozen.
Separate eggs. Add sugar to egg yolks. Add cream and milk. Beat egg whites stiff. Fold into liquid mixture. Sprinkle with nutmeg.
Combine first 3 ingredients and press into 9 x 13-inch pan, lightly brown. Cool completely. Melt 1/4 cup butter. Add coconut and 1/2 cup chopped pecans. Cook over low heat, stirring often until coconut is golden brown. Cool completely. Combine cream cheese and condensed milk, beat at medium speed with an electric mixer until smooth. Fold in whipped topping. Layer 1/3 each of cream mixture, caramel sauce and coconut mixture over crust. Repeat process twice. Cover and freeze until firm.
Cook spaghetti, drain and set aside. Slice onions and mushrooms. Cut the pound of bacon in half then in half again; set aside. Saute the onions and mushrooms in margarine, remove and set aside. In same frying pan cook bacon until almost done (not crisp). Drain bacon grease. Add onions and mushrooms to bacon. Add oregano, spaghetti, half and half and stir over medium heat. Add Parmesan cheese. Mix well. Cook 1 to 2 minutes and remove. Serve with a salad and garlic bread.