HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together. Makes 3 - 8 inch layers, 2 - 9 inch layers or 1 - 9 x 13 2 cake. Bake at 325° until done. Cool cake well before icing. Keep in the refrigerator.
Bake your choice of yellow cake. While cake is baking, put evaporated milk, flavoring and sugar in a measuring cup. Add enough water to make 2 cups. Whip by hand.
Beat shortening, sugars, vanilla, water and egg until light and fluffy. Add flour, soda and salt. Stir in nuts and chips. Drop from a teaspoon on greased baking sheets. Bake at 375° for 10 minutes or until golden brown. Makes 100.
Brown hamburger and sausage in frying pan. Drain off fat. In saucepan, melt the Velveeta. Once melted, add soup and Ro-Tel. Pour ingredients from saucepan to a crock-pot. Stir in meat mixture and chopped onion. Serve hot with tortilla chips.
Make a well in flour and mix in remaining ingredients. Divide dough in half. Make 2 long loaves and place on a greased cookie sheet. Bake at 400° for 15 minutes. Remove and cut in diagonal slices. Return to a cookie sheet, laying slices on cut side. Return to oven to toast approximately 5 minutes.
Mix pudding, pineapple and juice. Add rest of ingredients. Mix well and chill.
Dump above ingredients in order into a ungreased 11x13-inch pan. Bake at 350° for 1 hour.
Cream the cream cheese. Drain pineapple and add to cream cheese. Use 7-Up to mix Jell-O in place of cold water. Mix cream mixture in Jell-O. When Jell-O begins to harden (or congeal) sprinkle nuts on top or in cream mixture. Place in refrigerator until firm and ready to serve. Orange Jell-O is also good with this.
Mix flour, baking powder, salt and sugar. Blend in shortening and water. Beat 2 minutes on medium speed with electric blender. Pour batter into a 9-inch pie pan. Do not spread. Pour favorite pie filling in center of batter. Do not stir. Bake 45 to 50 minutes in a 425° preheated oven.
Preheat oven to 350°. Mix flour, sugar, and cocoa in ungreased 2 quart pan (9 x 9). In a small bowl mix milk, butter, and vanilla; add to flour mixture and stir with a fork until mixed and smooth. Stir in nuts and spread the dough evenly in the pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Do not stir. Bake for 40 minutes.
In saucepan or large skillet, add oil and garlic; simmer for 5 minutes. Add all other ingredients, except scrod and angel hair; simmer for 25 to 30 minutes. Wash scrod in cold water and towel dry. Add to tomato mixture.
Combine all ingredients and mix well. Pour into small greased and floured loaf pans. Bake at 350° for 40 minutes.
Cover bottom of dish with slices of beef. Wrap 1 strip of bacon around rolled half of chicken breast. Put 8 pieces of breast in casserole or pan which has been lined with 1 layer of beef. Mix sauce of sour cream and soup and pour over chicken. Cook, uncovered, for 3 hours at 300°. The bacon and beef will be almost absorbed and chicken crisp, brown outside and succulent inside.
Heat oven to 375°. Mix brown sugar, shortening, coffee, egg, soda, salt and spices. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet. Bake about ten minutes.
Cook broccoli as directed; drain. Beat eggs and mix with broccoli, soup, cheese, mayonnaise and onion. Add melted margarine with ground crackers and place on top of casserole. Bake 25 minutes at 400° in 2 1/2-quart casserole. Serves 8.
Bring to a boil the water and salt. Add tapioca. Bring back to good boil again, cover and turn off heat. Let set covered an hour or longer, until balls are clear. Add Jell-O and sugar. Stir until dissolved. Chill. When ready to serve, add whipped cream and any fruit desired. Makes 12 to 15 servings.
In a 2-quart saucepan, stir together 1 cup sugar and cornstarch. Gradually stir in water until smooth. Stir in egg yolks, stirring constantly. Bring to a boil over medium heat and boil 1 minute. Remove from heat. Stir in next two ingredients. Pour into pastry shell and top with egg whites, beaten stiff.
In a bowl, combine beans, corn, soup, sour cream, cheese and onions. Pour into an ungreased 2-quart baking dish.
Mix 1/4 cup warm water with yeast and let stand about 1/2 minute before mixing in the flour. Then add all ingredients, mix well and knead for about 10 minutes. Make small rolls and let rise in warm place for about 4 hours. Roll out small pieces of dough by hand into size of a cigarette and about 16 to 18 inches long, twist and make round circle's and brush with beaten egg. Bake in 375° oven for 20 to 25 minutes.
Mix together oil, dill weed, lemon pepper and dressing. Add crackers. Put in large bowl; stir occasionally. Store in airtight container.
Cut bread slices in half; cover bread with soup. Roll up and take one piece of bacon and wrap around bread and stick together with toothpick. Put on broiler pan and bake at 350° to 375° until bacon is cooked.
Very easy! Just combine ingredients and serve surrounded by crackers. Japanese rice crackers are the best. I love this dip!
Spread each tortilla with cheese; heat until melted. In a bowl, toss chicken with salsa, peppers and onions. Spoon 1/2 cup mixture into each tortilla. Roll up tightly. Makes 24.
In small skillet, melt margarine over medium-low heat. Add almonds. Cook until light golden brown, stirring constantly. Remove from heat; cool.
Mix all ingredients together. Bake at 250° for 30 to 40 minutes, then at 350° until done.
Cook lasagne noodles until tender. Drain on paper towel. Brown meat; drain off excess grease. Add spaghetti sauce and oregano. Blend eggs and cottage cheese together. Spread thin layer of meat mixture in 8 x 11-inch pan. Layer of noodles, all of egg mixture, noodles, then rest of meat mixture. Top with cheese. Bake at 350° for 35 minutes. Makes 8 servings.
In a large mixing bowl, combine eggs and milk. Sift in flour, powder and salt. Beat until smooth. Pour mixture through funnel into hot oil in skillet. Cook until golden brown, turn carefully with tongs and/or spatula and cook one more minute. Drain excess fat. Dust with powdered sugar. Serve hot with honey or syrup for dipping.
Layer 3/4 stick of margarine, hash browns, onion, sour cream and chicken soup (mixed together) and cheese. Toss the corn flakes with 1 stick of margarine and use for top layer. Bake at 350° for 1 hour.
Empty boxes of sugar into large bowl. Mash out the lumps, then add milk and melted butter; mix well. Add coconut. (May be easier to mix with hands.) Place in freezer for 1 hour, then roll into small balls. Put back in freezer for 30 to 40 minutes.
Beat all ingredients together for 5 minutes. Use a 9 x 13-inch pan, greased and floured. Pour 1/2 of batter in pan, then add 1/2 of topping, then remaining batter, then remaining topping. Bake at 350° for 30 to 35 minutes.
In covered 5-quart Dutch oven, over medium heat, simmer potatoes, onions, celery, cloves, garlic, salt, bay leaf, dill seed and 1 cup water for about 25 minutes or until vegetables are tender. Discard cloves. Add fish, 1 cup water and remaining ingredients. Heat to boiling; reduce heat to low. Cover, simmer 5 to 10 minutes until fish flakes easily when tested with a fork. Garnish with parsley.
Fry unbreaded Wingflingers according to directions. Melt margarine and stir in remaining ingredients. Coat cooked Wingflingers with sauce and bake 10 minutes in oven at 350°. Serve with Blue cheese dressing, celery sticks and carrot sticks.
Combine broth, potato and carrots in soup pot; bring to a boil and simmer 30 minutes. Add rest of ingredients; cook on low for 15 minutes or until all ingredients are soft.
Beat cream cheese at room temperature until fluffy. Add reserved juice from cherries. Add remaining ingredients and fold together. Chill in refrigerator 6 to 8 hours.
Boil broccoli in another pot. Drain. Put Cheez Whiz and melt. Add soup and broccoli. Put in dish and bake in 350° oven for 20 to 30 minutes or until brown. Serves 10.
Cook diced Chicken until tender, let cool for 1 hour. Combine Chicken, Celery, Eggs, Onion, Relish, Mayonnaise, Salt and Pepper. Toss together. Cut the tops off the Tomatoes, scoop out a portion of the pulp and discard; fill each tomato with a portion of the Chicken Salad and put each Tomato on a portion of the shredded Lettuce. Chill for 1/2 hour in the refrigerator before serving.
Mix and drop on cookie sheet with teaspoon. Bake at 350° for about 12 to 15 minutes.
Brown hamburger and onion. Layer in microwavable pie pan; soft shell, beans, Cheddar cheese, Mozzarella cheese and picante sauce. Layer again and cover with shell. Microwave for 10 minutes or bake 10 minutes at 350° for 20 minutes. Top with more picante sauce; serve.
Boil chicken; remove from broth and cool. Save broth. Debone chicken. Cook 12 to 16 ounces spaghetti in chicken broth until tender. Do not drain. When spaghetti is tender, add onion and green pepper which have been sauteed in butter. Add Ro-Tel tomatoes and Velveeta cheese which have been cubed. Add chicken. Pour into 9 x 13-inch pan and bake at 350° until bubbly.
Combine first 6 ingredients in deep 3-quart casserole. Cover with wax paper. Microwave on High for 4 minutes. Stir well. Microwave again for 2 1/2 to 4 1/2 minutes, or until soft ball stage. Add pecans and stir to coat. Spread on wax paper and cool.
Put brown sugar, butter, half and half and salt into a 1-quart glass measuring pitcher. Cook, uncovered, in a microwave oven 2 minutes at High, or until sugar dissolves and butter melts. Stir until blended. Cook, uncovered, for 45 seconds at High, or until sauce comes to boiling.
Cream margarine, butter and sugar until light and smooth. Add eggs one at a time, beating well after each addition. Fill sugar box with flour (to rim). Add to above mixture and beat well. Add 1 teaspoon vanilla. Grease tube pan. Add batter; shake down. Bake at 325° for 1 hour or until done. Remove from pan immediately.
Mix together and pour into 9 x 13 pan. Bake at 350° for 1/2 hour.
In a 3-quart saucepan, cook onion, carrots and garlic in hot oil until tender, but not brown. Add undrained tomatoes, sugar, salt, oregano, pepper and red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 45 to 60 minutes or to desired consistency. Cook pasta in large amount of boiling salted water until tender; drain well. Serve with tomato mixture. Serves 8.
Combine first 8 ingredients. Dry frankfurters and dip into combined ingredients. Fry until golden brown. Serves 10.
Cream together peanut butter, sugar and cream	cheese. Blend in 2/3 carton Cool Whip. Pour into pie shell. Drizzle chocolate syrup over top. Refrigerate for 2 hours until firm. Top with remaining Cool Whip.
Cook squash and onion in a little salted water for 5 minutes; drain. Combine soup and milk; stir in carrots. Fold in drained squash and onion. Combine stuffing and butter. Spread half of stuffing mixture in bottom of 12 x 7-inch baking dish. Spoon vegetable mix on top. Sprinkle remaining stuffing mix over vegetables. Bake at 350° for 25 or 30 minutes or until heated.
Saute green onions in butter. Stir in flour. Add crawfish tails and fat; continue to saute. Stir in mushrooms and seasoning. Fold in sour cream just before serving. Keep hot in chafing dish. To freeze, omit sour cream and add when ready to serve.
Combine all ingredients and mix well. Chill until ready to serve. Makes 1 cup of sauce.
Mix together the first 5 ingredients. Add egg, buttermilk and onion. Mix well. Drop batter by rounded teaspoons into deep hot grease (375°). Cook, turning frequently, about 3 to 5 minutes until golden brown. Makes about 2 dozen.
Beat with mixer. Very good on rye bread. Can be made ahead of time and refrigerated.
In 9 x 13-inch Pyrex pan place 1/2 of cubed bread. Mix crab, onion, mayonnaise, almonds, celery and green pepper. Put over bread. Put rest of bread on top. Cover and refrigerate overnight.
Combine sugar, cornstarch and dash of salt. Cook until clear. Add jello. Stir until dissolved. Cool. Add strawberries. Pour into baked pie shell. Refrigerate. Serve with whipped cream.
Preheat oven to 325°. Grease cookie sheets. Work butter in a bowl until creamy. Add sugars and beat well. Add egg and vanilla. Beat well. Blend in water and peanut butter. Gradually add dry ingredients and beat until smooth. Drop by teaspoons onto cookie sheet, 2-inches apart. Crisscross with fork. Bake 12 to 15 minutes or until light brown.
Beat first 4 ingredients well and stir in chocolate chips; leave in bowl. Sift together flour, sugar, cocoa, baking soda and salt. Beat water, oil, vinegar and vanilla. Combine with flour mixture. Pour into greased and floured square or tube pan. Spoon cheese mixture lightly on top, spreading with knife as you go. Bake at 350° for 50 to 60 minutes. Sift confectioners sugar on top of cake.
Beat cream cheese until fluffy; add condensed milk. Mix. Stir in lemon juice and vanilla; pour into crust. Chill 2 hours. Top with cherry pie filling just before serving.
Mix flour, butter and cheese. Add salt, pepper sauce and Rice Krispies. Roll into small balls and flatten with a fork dipped in cold water. Bake at 350° for 12 to 14 minutes. Bake on ungreased pan. Makes a great snack.
Put sugar, shortening and salt in a bowl. Pour boiling water on top. Stir to dissolve. Cool to lukewarm and add yeast which has been dissolved in 1/4 cup lukewarm water. Add 4 cups flour and beat thoroughly. Add remaining flour gradually and mix to a dough that won't stick. Knead lightly on floured surface 8 to 10 minutes. Place in a greased bowl; cover closely and let rise in a warm place until doubled, 2 to 2 1/2 hours. Punch down or knead 2 minutes to reduce to original size. Let rise again until doubled, about 1 hour. Knead down; divide in 4 portions and let rest 10 to 15 minutes. Mold in loaves; place in greased pans. Cover loosely and set in warm place to double (about 1 hour). Bake in a hot 400° to 425° oven for 40 to 45 minutes.
Cream butter; add sugar. Add well beaten eggs and vanilla. Add dry ingredients. Chill thoroughly. Roll out on well floured board and cut with your favorite cookie cutter. Bake at 375° for 10 minutes on well-greased cookie sheet. Yields 4 or 5 dozen.
Break up saltines. Mix all other ingredients except cracker meal. Let stand until crackers are moist. Add crabmeat; roll in cracker meal. Makes about 2 1/2 dozen medium crab cakes. Let stand in refrigerator at least an hour before frying.
Mix margarine and cheese with a mixer. Add remaining ingredients. Shape into small balls and place on ungreased cookie sheet, flattened with a fork. Bake at 350° for 20 minutes.
Melt oleo in 9 x 13-inch glass dish or 2 pie dishes.
Mix soup and cream cheese. Heat and stir until cheese is melted. Add mayonnaise and mix well. Add remaining ingredients. Serve with chips or crackers.
Trim off thick part of each cabbage leaf. Cover leaf with water; soak 2 minutes. Mix beef, onion, rice, tomato juice and pepper. Place about 3 tablespoons meat mixture on each cabbage leaf. Tuck in sides and roll up.
Mix the buttermilk and soda and let stand. Beat egg whites until stiff. Cream sugar, oleo and shortening. Add egg yolks, one at a time, beating well after each. Add buttermilk alternately with flour to creamed mixture. Stir in vanilla. Fold in beaten egg whites. Gently stir in nuts and coconut. Bake in 3 or 4 layer pans at 325° for 25 minutes.
Melt butter and chocolate; cool. Beat eggs, salt and sugar. Add chocolate. Add remaining ingredients. Bake at 325° for about 20 to 25 minutes. Cool.
Beat egg white until bubbly. Blend in butter, sugar, flavoring and coloring. This should be like cookie dough. Knead well, then roll into balls. Let sit on wax paper; press down with a fork.
Cook clams and bay leaf for 5 minutes with just enough water to cover. Remove bay leaf. Saute onion, celery and green pepper in butter and add to clams and clam juice. Add the thickened milk, potatoes and bacon bits; cook gently until potatoes are done. Season with salt, pepper and garlic.
Bake in oven at 350° for 30 to 40 minutes. Then, when cool, top with whipped topping.
Mix cracker crumbs, oleo and 1/2 cup sugar. Press 2/3 of this mix in large buttered casserole dish.
Stew chicken and cook pasta in broth. Mix dressing, mayonnaise, cheese and olives. Cut chicken into bite sized pieces and mix all together. Store in tightly covered bowl. Will keep up to two weeks.
Into a 2-quart pot, first add sauteed onion. Brown and drain the meat; add to pot. Then add tomato soup and chili powder. Simmer 10 minutes. Add kidney beans, stewed tomatoes, catsup and sugar. Mix together and simmer 15 to 20 minutes. Serve.
In large skillet, heat together butter and oil. Cook chicken pieces over medium heat for about 25 minutes, turning to brown. Remove chicken to a 12 x 7 1/2 x 2-inch baking dish. Keep warm. In same skillet, combine onion, mushrooms and garlic. Cook and stir until onions are tender. Stir in flour, salt and pepper; mix well. Add wine, chicken broth and tomatoes; mix well. Cook and stir over medium high heat until mixture is thickened and bubbly. Pour vegetable sauce over chicken. Bake, uncovered, in a 350° oven for 30 minutes, or until chicken is tender. Sprinkle with parsley. Serve with rice or noodles.
Cream butter and sugar in bowl until light and fluffy. Add egg. Beat until smooth. Add milk, soda and vanilla. Mix well. Add enough flour to make stiff easily handled dough. Roll very thin on floured surface. Cut as desired. Place on baking sheet. Bake at 450° for 10 to 15 minutes or lightly brown.
Blanch the scallops in boiling, salted water for 1 minute. Drain and allow to cool. Cook the sausage in boiling water until completely cooked, about 5 minutes. Drain and allow to cool. Thread the scallops, sausages and vegetables on skewers and season with salt and pepper. Cook the skewers over a medium fire until all the ingredients have attained some brown crusting, about 3 to 4 minutes. Slide the ingredients off skewers into a large bowl. Add basil, garlic, oil, lemon juice and balsamic vinegar. Shake the bowl until everything is well mixed.
Dissolve gelatin in boiling water. Add sugar and then cold water and all juices. Yields 60 (4-ounce) servings.
Grind in food grinder or blender the cranberries, apple and orange. Dissolve jello in hot liquid. Combine all ingredients and store in refrigerator. Keeps well for days.
Chop cauliflower, broccoli, onion and tomatoes. Mix mayonnaise, sugar, vinegar, sauce and lemon juice; stir over vegetables. Allow to set in refrigerator overnight before serving.
Cream together brown sugar, sugar, butter and shortening. Beat in eggs and vanilla. Combine flour, salt and soda and beat into 1st mixture. Add remaining ingredients and knead into first mixture. Drop by heaping teaspoons 2-inches apart on greased baking sheet. Bake at 350° for 8 minutes, or until brown. Makes 7 dozen cookies.
Thoroughly mix sugar, salt and cornstarch in top of double boiler. Add cold water and milk; blend until smooth. Stir constantly over direct heat until mixture boils and becomes transparent-looking. Place over boiling water, cover and cook 15 minutes.
Cook macaroni for 2 minutes less than the box calls for. Drain. Put under cold running water until macaroni is completely cool; drain. In saucepan, place cut up chunks of Velveeta, butter, milk and flour. Heat slowly, dissolving cheese and flour. Add all grated Cheddar cheese, except for 1/2 cup. Pour over macaroni in a 2 1/2-quart casserole dish. Top with 1/2 cup cheese and bread crumbs. Bake at 350° for 45 minutes.
In large kettle combine ham, onion soup, bay leaf, lentils, pepper, allspice, cloves, parsley flakes and salt. Bring to boil; reduce heat, cover and simmer for 1 1/2 hours, stirring occasionally. Add carrots, potatoes and celery. Return to boiling point, reduce heat, cover and simmer one hour or longer until ham and vegetables are fork-tender.
Cook sausage and drain. Combine eggs, milk, salt and pepper. Mix well. Layer pie shell with cheese and sausage. Pour egg mixture over this and bake at 350° for 30 minutes.
Saute onion and celery in oil. Add remaining ingredients. Pour into pie shell. Put on top crust. Moisten bottom crust around edges to seal. Prick with fork. Bake at 350° for about 45 minutes.
Mix all together except sour cream and croutons. Refrigerate at least 4 hours. Serve with sour cream and croutons on top. If you prefer, you can use tomato juice instead of the picante if you don't like it as spicy.
Mix the first 6 ingredients together well. Roll into ball or log shape. Roll in chopped nuts. Refrigerate overnight to blend all flavors. Serve with crackers. Stays well in refrigerator several weeks.
Boil eggs, cool and peel. Place eggs in jar, fill with remaining ingredients. Top with onions and fill jar with vinegar, seal, leave untouched for 24 hours.
Cook onions in melted butter until tender. Add Ro-Tel. Simmer for 7 minutes. Add corn. Cook on low for 12 minutes. Add salt to taste.
In skillet, cook sausage fully, then add onion until transparent. Drain well. Add to sausage mixture the next 7 ingredients; mix well. Chill for at least 2 hours. May do ahead and chill overnight. Then shape into small meatballs and roll in flour. Beat together milk and eggs. Dip meatballs into mixture, then roll in bread crumbs. Fry in oil until golden brown. Change oil when needed. Bake in 375° oven for 15 to 20 minutes.
Bring cream to a boil and simmer for 20 minutes. Continue to boil while sifting flour into cream slowly, beating vigorously until mixture becomes heavy and butter starts to form. Remove butterfat as it appears. Add about 1 quart hot milk gradually and beat until smooth and the consistency of cooked cereal. Add salt to taste. Serve hot with butterfat, sugar and cinnamon.
Sift together all the dry ingredients and set aside. Cream the shortening and gradually add the sugar. Continue to cream until light and fluffy. Add and beat well the eggs. Add alternately to the mixture the bananas and the flour mix. Beat all until smooth. Turn into a well-greased bread pan and bake for one hour at 350° or until bread is done. Yields 1 loaf.
Tie spices loosely in bag and boil in water. Add tea tied loosely in bag and steep 5 minutes; remove bags. Heat frui juices and sugar; add to tea and serve. Serves 25.
Combine the mayonnaise, mustard, Worcestershire sauce and 1 1/2 teaspoons lemon juice. Layer 1 cup beans, 1/2 cup peas, 1/2 teaspoon lemon juice, 1/2 of the onion and 1/2 of the water chestnuts. Spread 1/2 of the mayonnaise mixture and repeat. Top with crushed Ritz crackers. Bake at 350° for 35 to 45 minutes. Serves 8 or more.
Layer first 5 ingredients. Mix Miracle Whip and sugar together and spread on top. Cover all with cheese and chill several hours or overnight. Serves 20.
Place beans in large kettle and cover with water. Add salt to beans and water; soak overnight. Next morning, drain and add 2 quarts water. Add some ham or chicken pieces. Boil slowly for 2 1/2 to 3 hours. Add the rest of ingredients. Simmer another 30 minutes and serve with cornbread or crackers.
Poach chicken breast in water seasoned with black peppercorns, a little salt, celery tops and sprinkle of garlic salt. Cook 5 minutes and turn off stove. Allow chicken to sit in broth until completely cooled. When the chicken is completely cooled remove from broth and cut into small dices. Combine sour cream and mayonnaise. Mix chicken, celery, apples, walnuts, and sour cream/mayonnaise mixture well. Refrigerate at least 2 hours (or overnight). Serve on butter croissants with leaf lettuce or serve alone with slices of fresh fruit in the summer for a cool evening meal.
Blend all in an electric blender for about 1 minute. Spread thin sandwiches with this and freeze or else freeze. Spread in small amounts.
In a medium skillet, saute celery and onion in 2 tablespoons butter until tender. Add bread cubes and stir until lightly browned. Stir in potatoes, parsley, salt, pepper, milk and egg. Mix well. Spoon into a greased 1 1/2-quart baking dish. Dot with remaining butter. Bake at 350°, uncovered, for 30 to 40 minutes or until lightly browned. Garnish with additional parsley. Yield: 6 to 8 servings.
Bottom Layer: Blend together cake mix, margarine, 1 egg and pecans. Pat in bottom of 10 x 13-inch pan. Set aside.