HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix 1 teaspoon cinnamon with 1/2 cup sugar. Cream oleo, 1 cup sugar and eggs together. Add sour cream, vanilla, flour, baking powder and soda. Layer half of batter in pan. Sprinkle with cinnamon and sugar and add chocolate chips. Spread with rest of batter and sprinkle with cinnamon and sugar. Top with chocolate chips. Bake at 350° for 30 minutes.
Heat oil in deep pot or skillet. Add onion, cook until soft. Crumble in beef. Stir and fry until meat loses red color. Sprinkle salt and pepper over. Pour in tomato sauce and water; bring to boil. Break spaghetti in half. Sprinkle in a little at a time, stirring it into sauce to keep it separated. Cover tightly and stir occasionally. Simmer 20 to 30 minutes. Serve with cheese. Makes 3 to 4 servings.
Boil crawfish tails (shrimp) just long enough to turn red. Chop green onions and parsley. Drain crawfish or shrimp. Mix cream cheese until soft. Add crawfish (shrimp), green onions and parsley, then mix well. Then add salt and Tabasco to taste. Cover to refrigerate until cream cheese is firm. Then serve. Can do ahead.
Combine graham crackers, sugar, margarine and pecans; press into bottom of 10-inch spring-form pan. Bake in a 325° oven for 10 minutes. Cool. Slice enough berries to make 2 cups. Combine in large bowl with sugar, egg whites, lemon juice, vanilla and salt. Beat on low speed to blend, then high speed until firm peaks form, about 15 minutes. Fold whipped cream into berry mixture. Pour into cold baked crust. Cover and freeze until very firm. To serve, remove pan sides, arrange rest of berries on top or sides.
Coarsely chop cabbage, bell pepper and onion in food processor. Add remaining ingredients and pour over slaw. Cover and refrigerate. This salad will keep up to 3 days in the refrigerator.
Combine beans, milk, pepper, soup and 1/2 can onions in bowl; mix well. Spoon into 1 1/2-quart baking dish. Bake at 350° for 30 minutes. Top with remaining onions. Bake for 5 minutes longer. Yields 6 servings.
Combine first 3 ingredients and mix well. Pour into greased 9 x 13 pan. Combine remaining ingredients; pour over cake mixture. Bake 40 minutes at 350°.	Sprinkle a little powdered sugar over baked cake as soon as it is done.
Drain and flake salmon and place into mixing bowl. Add eggs and mix with a fork. Add crumbled crackers and mix well. Make small to medium patties and place in a preheated skillet. Fry on each side 3 to 4 minutes until done.
Beat eggs, sugar and salt well. Add half of the milk and beat again. Add all of the flour and remaining milk. Melt 1/3 cup butter in 9 x 13-inch pan. Pour batter into the heated and buttered pan. Bake at 425° for 10 minutes. Reduce heat to 400° and finish baking for 30 minutes. Sprinkle with sugar immediately after removing from oven. Serve with fresh berries, peaches or apricots. Serves 8.
Place chocolate squares and butter in small heavy skillet. Melt chocolate over low flame. In mixing bowl, combine sugar and cream. Add to melted chocolate. Stir over medium-low flame until sauce reaches boiling point. Reduce heat. Cook over low flame until sauce thickens slightly. Stir in vanilla. Serve hot or cold over ice cream.
Baking Temperature: 275°. Baking Time: 2 1/2 to 3 hours.
Brown sausage and onion; drain well. Combine eggs, cornmeal, corn, milk and vegetable oil. Pour half of mixture into a greased 9-inch square pan. Sprinkle with sausage mixture and grated cheese. Pour remaining batter over sausage and cheese. Bake at 425° for 30 to 35 minutes. Remove from oven to cool 10 minutes before serving. Yield: 8 to 10 servings.
Cream sugar and butter. Add eggs, beat 15 minutes. Add flour and baking powder sifted 3 times. Roll out 1/2-inch thick. Then roll with printed roller or press with printed board. Cut, place on greased cookie sheet sprinkled with anise seed. Let stand 2 hours in warm place, bake at 375° for 12 minutes. Makes about 9 dozen.
Cook squash, onions and carrots in small amount of salted water until tender; drain. Combine cooked vegetables with sour cream, cream of chicken soup and pimentos. Add butter to herb dressing. Layer squash mixture alternately with dressing, beginning and ending with dressing. Bake at 350° for 30 minutes.
In medium bowl, combine beef, crumbs, minced onion, water, eggs, salt and 1/4 teaspoon Tabasco sauce. Mix well. Shape into 1-inch meatballs. Cover and refrigerate. Coarsely chop enough green pepper to yield 1/2 cup. Cut remainder into thin strips for garnish.
Add ingredients together, one at a time, in order given. Grease and flour a tube pan. Spread batter evenly in pan and bake at 325° for 1 1/2 hours.
Scald milk; add sugar, flour and salt, which has been mixed together and stir until it begins to thicken. Beat egg yolks in cup and add 1/2 cup of hot pudding; stir well and add slowly to mixture. Add vanilla and butter. Remove from fire. Pour 1/2 of pie filling in baked crust; spread pineapple on, then cover with remaining filling. Cover with meringue. Bake at 350° for 15 minutes or until lightly brown.
Preheat oven to 350°. Place roast in pan. Arrange onions, apples and raisins around meat. Sprinkle all ingredients with seasonings. Bake, uncovered, 2 hours. After 1 hour, place baking potatoes on shelf, if you wish, or acorn squash, if in season.
Place steak on large sheet of aluminum foil and salt and pepper to taste. In large bowl, place dressing mix, soup mix and pour melted margarine over it. Stir and add enough water to make dressing damp, but not soupy. Place dressing on half of the steak and fold the other half over top. Fold and seal foil around the meat and place in 350° oven for 45 minutes to 1 hour. About 15 minutes before meat is done, pour mushroom soup in bowl and beat with a fork until smooth. Pour over meat and return to oven, leaving the foil open. Heat until the soup is hot and bubbling.
Mix well. Spray bottom only of 9 x 13 pan with Pam. Press mixture onto pan. Bake at 350° for 12 to 15 minutes.
Heat oven to 350°. Mix noodles, 3/4 cup Cheddar cheese and pepper in large bowl. Place cream cheese, cottage cheese and eggs in blender or food processor fitted with steel blade. Cover; blend until smooth. Add to noodle mixture; mix lightly. Spoon into greased 1 1/2-quart casserole. Top with remaining Cheddar cheese. Bake for 35 to 40 minutes, or until lightly browned.
Mixture should be thinner than pie dough; drop by teaspoon into boiling salt water. Cook 10 minutes without lid, 10 minutes with lid. Add sauteed onions and butter or put your favorite gravy on them.
Melt butter in a 4-quart Dutch oven. Saute onion until tender, about 3 minutes. Stir in flour and seasonings until smooth. Remove from heat and gradually stir in milk and broth. Bring to boil, stirring constantly. Boil and stir 1 minute. Add potatoes, lima beans and sausage. Heat all these ingredients thoroughly and serve.
In a small saucepan, sprinkle gelatin over water. Let stand 3 minutes to soften. Stir over low heat until gelatin is completely dissolved. In food processor or blender, combine gelatin mixture and remaining ingredients except crust and topping. Process until well blended. Pour into crust. Cover and chill several hours. Top with whipped topping.
Combine all ingredients in large skillet; cover and simmer for 30 minutes until tender. Serves 10 to 12.
Drain peaches; reserve syrup. Mix with other ingredients. Bring to boil; lower temperature and simmer for 10 minutes. Pour hot syrup over peaches. Add maraschino cherries if desired (makes it pretty). Cool; chill in the refrigerator before serving. A good dish to prepare a day or so before serving. Good served with turkey, ham or roast.
Brown hamburger and onion; drain. Mix in mushrooms, spaghetti sauce mix and tomato sauce. Spread mixture in a 7 x 11-inch pan. Mix soup and Mozzarella cheese together; spread over meat mixture. Unroll crescent rolls; leave in 2 rectangles. Lay over soup mixture. Drizzle with butter, then sprinkle with Parmesan cheese. Bake at 350° for 20 minutes.
Cook and drain broccoli. Place in greased casserole dish. Top with cheese. Mix cracker crumbs with soft butter and place on top. Bake at 350° for 30 minutes.
Cook and drain broccoli. Mix mayo, cheese and soup. Add to broccoli. Pour in baking dish. Brown crackers and margarine on top of stove. Pour on top. Bake at 350° for 25 minutes.
Melt butter. Mix with cornbread mix. Divide in half. Mix half with squash and other ingredients. Pour into a greased casserole. Top with remaining crumbs and bake at 350° for about 40 to 45 minutes.
Mix all ingredients, cook filling until thick. Cool and pour into cooked pie shell. Top with margarine or whipped cream.
Soak cornbread and biscuit pieces in 4 cups broth. Melt margarine. Add celery and onion; cook until tender. Add with eggs to cornbread mixture. Add 4 cups broth and seasonings; mix well. Bake in a shallow uncovered pan at 325° for 1 hour. Makes 12 cups.
Brown meat in oil in skillet. Spoon into 2-quart casserole (leave drippings in skillet). In drippings, cook onion and green pepper until limp and brown. Leave drippings and spoon vegetables over meat in casserole. In skillet, cook and stir rice until light brown. Stir rice, seasonings and olives into meat and vegetables. Blend water and tomato paste; pour over meat mixture. Bake, covered, at 350° for 1 hour. Serves 4 to 5.
In a large bowl, mix all ingredients, except nuts. Add nuts. Stir and pour into a greased and floured 13 x 9-inch pan or 3 round pans.
Cook sausage until done. Cook macaroni and drain. Saute onions, green pepper and celery. Stir soup and water until creamy. Mix all ingredients and top with cheese. Bake at 350° until hot and cheese melts.
Blend cottage cheese and sour cream. Blend all remaining ingredients and add to cottage cheese mixture. Makes 2 cups.
In a large glass dish, pour rice on bottom. Put pork chops on top of rice. Pour soups and water over meat and rice. Bake at 350° for 1 hour and 15 minutes. (May also be used with chicken breast.)
Combine all the ingredients. Use 1/4 to 1/3 cup of the mixture per 1 cup boiling water and stir well.
Cut core from cabbage, put in large pot of boiling water. Cook 10 minutes. Remove and let stand 10 to 15 minutes to soften leaves. Mix together ground beef, onion (minced), rice, garlic powder, salt and pepper. Separate cabbage leaves carefully. Place on a leaf on board, put a spoonful of meat mixture at base of leaf, roll up loosely to permit swelling of rice.
Warm crock-pot with water. Dump water. Put 1/4 cup barbecue sauce in pot. Place a layer of chicken pieces in pot. Salt chicken and cover with sauce. Place another layer of chicken, salt and sauce as before. Cook until tender.
Heat oil in a frying pan on high heat. Mix flour, salt, seasoning salt and Accent in a Ziploc bag. Then place some of the fish with mixture and shake. Finally, take out floured fish and place them in hot oil. Fry until golden brown, or light brown. Last, when done, take out and place in bowl. (Repeat process until all of fish is done.)
Sift together white sugar, flour and salt. Add eggs. Pour in brown sugar and stir until all the lumps dissolve. Add nuts, coconut and vanilla. Stir well again. Pour into a greased baking pan and bake for about 30 minutes. When cool, cut into bars and sprinkle with powdered sugar.
Chop onion finely and saute in olive oil. Add paprika; set aside. Parboil whole head of cabbage (from which core has been removed) until leaves are just transparent, but not too soft. (If leaves are too soft, they will tear when rolled.) Remove leaves one at a time as they are blanched. If section close to the core end is too thick, pare some off with a thin knife. Set leaves aside. Mix together pork, steak, rice, salt, pepper, catsup and water and onion mixture. (Add one egg, if desired, not necessary.) Take a cabbage leaf and place a small handful of the meat mixture in the center of it. Fold over one side, then roll the cabbage completely over the meat. Tuck the remaining end cabbage in by pushing your finger into it. If too much cabbage is left on the end, trim it off. Arrange cut-up cabbage on the bottom of a large pot (10 or 12-quart) and arrange cabbage rolls on it in layers. Add tomatoes and tomato paste. Put rinsed sauerkraut on top. Add water to cover completely. Cover with lid and bring to a boil over medium heat. After it boils, simmer for 2 hours. Makes about 36 cabbage rolls. (The leaner the meat, the more dry the rolls will be.)
Cream together sugars, margarine, Egg Beaters and vanilla. Add flour and mix until thoroughly blended. Chill dough for 1 hour. Drop dough by rounded teaspoonfuls onto cookie sheet sprayed with nonfat cooking spray. Press 4 to 5 chocolate chips into each dough ball. Bake at 375° for 8 to 10 minutes or until golden brown. Yields about 6 dozen cookies.
Whip the cream. Stir in softened cheese, salad dressing, vanilla and sugar. Fold in fruit and marshmallows. Chill well.
Dissolve jello in hot water, add apples and grapes. Add sugar with cranberries, mix remaining ingredients. Refrigerate.
Place sausage, spoke-fashion, in lightly greased 9-inch quiche dish. Combine flour, eggs, milk and oil, stirring until moist. Spoon over sausages. Bake at 350° for 45 minutes or until golden brown. Cut into wedges. Makes 12 servings. Top with butter and syrup.
Bake pie crusts and set aside. With 3 cups milk and 1 pudding mix, cook as directed and add 1/4 cup peanut butter. Mix well and pour 1/2 into each crust.
Cover corned beef brisket with boiling water. Simmer (do not boil) for 3 1/2 hours or until fork-tender. Add cabbage, potatoes and onion. Simmer about 1/2 hour longer, or until potatoes are fork-tender. Let stand about 10 minutes.
Bring last 5 ingredients to a boil, then add sweetener. Pour over vegetables and chill overnight.
Heat oven to 375°. Grease a shallow 1-quart baking dish. Melt butter in a medium sized saucepan. Add onion and garlic. Cook for about 4 minutes until translucent.
Sift first 4 ingredients together. Add next 3 ingredients and mix well. Combine remaining ingredients in bowl. Add dry ingredients, stirring just enough to moisten. Pour into 3 small greased and floured loaf pans. Bake at 350° for 35 to 40 minutes. Remove from oven and cool in pans, 15 minutes. Remove from pans and continue cooling.
Prepare a 9-inch baked pie shell; cool. Mash enough berries to measure 1 cup. Stir together sugar and cornstarch. Gradually stir in water and crushed berries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in a few drops of red food color; cool. Beat the cream cheese until smooth; spread on bottom of cooled baked pie shell. Fill shell with remaining berries. Pour berry mixture over top. Chill at least 3 hours, or until set.
Mix eggs, 3/4 c. sugar, syrup, 2 tbsp. melted butter, 2 tbsp. flour, salt and pecans together and set aside.
Combine all but 1/4 cup of ketchup in large mixing bowl. Mix well with hands and form a firm round loaf. Use glass or microwavesafe round casserole dish or similar. Place loaf in dish and spread remaining 1/4 cup ketchup on top of meat loaf. Microwave on High, uncovered, for 21 minutes or until done, rotating plate after 7 minutes.
In a large skillet, combine lemon juice, mustard, garlic powder, pepper, orange juice, broth mix, parsley and vegetable oil. Heat over medium heat until hot. Add chicken. Turning frequently, cook chicken until done (about 15 minutes). Reduce heat to low; cover and cook 10 more minutes.
Brown sausage. Pour tomatoes, tomato sauce and onion over drained sausage. Salt and pepper to taste. Simmer for 30 minutes. Serve with rice.
Beat sugar and eggs together. Mix cocoa and flour together and add to first mixture. Add remaining ingredients and bake at 350° for 30 minutes. Lower to 325° for 20 minutes.
In a mixing bowl, cream the margarine and sugar. Add egg and molasses; beat well. Sift together dry ingredients; gradually add to creamed mixture. Mix well. Chill the dough. Roll into 1 1/4-inch balls and dip into sugar. Place 2-inches apart on ungreased cookie sheets. Bake at 375° for about 10 minutes or until set and surface cracks. Cool on wire racks. Yield: about 4 dozen.
Put all ingredients in food processor or blender and mix together. After blended, pour on top of 1 1/2 to 2 heads of fresh crisp romaine lettuce.
*Crush zwieback with a rolling pin to make fine crumbs. Makes 2 cups crumbs.
In the microwave, cook mushrooms, pepper and sliced green onion until soft. Stir in garlic, parsley and basil. Add salt and pepper to taste. Cut four 12-inch lengths of aluminum foil. Spray foil with vegetable spray.
Beat together egg whites, salt and cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form. Fold in 1 cup of the coconut and the nuts. Spread in a well buttered 9-inch pie plate, building up the sides. Bake at 350° for 30 minutes or until lightly browned. Cool.
Melt margarine, caramels and milk over low heat; stir until caramels melt. Add coconut and nuts. Add crushed corn flakes. Drop by tablespoons on wax paper; let cool 1 hour. Put in tight container.
Dissolve jello in hot water and juice from pineapple (about 2 cups in all). Chill. Mash pimientos (drained) with cream cheese. Add pineapple, celery and nuts. When jello has started to thicken, fold in cream cheese mixture and whipped cream. Pour into a sheet cake pan or mold. Chill until firm. Garnish with cherries.
Mix all dry ingredients in large bowl. Cut in margarine with fork to crumb size. Add vinegar, cheese and cold water. Mix and shape into ball; wrap in wax paper or plastic. Chill at least 1 hour. Roll out amount needed (store rest in refrigerator). Roll very thin, cut in wedges, bake on greased cookie sheet at 375° for 10 minutes.
Mix first 6 ingredients and pour into unbaked pie shell. Bake at 350° for 1 hour or until done. Done when you stick butter knife in center and it comes out clean.
Combine, in a double boiler, the sugar, salt, cornstarch and chocolate. Add boiling water and cook until thick. Remove from heat, stir in butter and vanilla and beat well. Let cool, then spread on cake.
Preheat oven to broil. Remove excess fat from boneless chicken breast. Cube chicken breast and season. Spray kabob stick with vegetable spray. Starting and ending with the cherry tomatoes, you can thread the vegetables on the kabob stick however you prefer. Place in broiler and cook for 10 minutes; turn and cook for an additional 10 minutes. When golden brown, they are ready to serve. Can be served over rice or pasta.
Blend first 6 ingredients and add 1 cup flour. Cover and let rise 15 minutes. Stir down and add 1 1/2 cups flour. Stir and knead for 3 minutes. Roll in a ball. Put in a greased pan; let rise for 25 minutes. Bake at 400° until brown.
Spread rice on bottom of a 13 x 9-inch baking pan. Sprinkle with soup mix. Mix soups and water together and pour over rice. Top with chicken and cut up sticks of oleo over chicken. Bake 1 hour at 350°.
Beat the sour cream, mayonnaise, salt and lemon juice to make dressing. Toss chicken, celery and mushrooms together with dressing to coat evenly. Chill thoroughly. Just before serving, add pecans, bacon and scallions.
Mix well and bake in a square cake pan for 20 to 25 minutes at 325°. Cut in the center and then in strips.
Mix all ingredients well. Chill several hours to let flavors blend. Serve with tortilla chips.
Mix oil, cocoa and sugar. Blend in eggs, one at a time, until well mixed. Add vanilla. Stir in salt, flour and baking powder. Chill several hours or overnight. Drop teaspoon of dough into confectioners sugar. Roll around and shape into a ball. Place about 2 inches apart on greased cookie sheets. Bake at 350° for about 10 minutes. Makes about 100 cookies.
Broil pork for 10 to 15 minutes, drain well. Combine ingredients in crock-pot. Cover. Cook on low 6 to 8 hours or on high 3 to 4 hours. Remove pork. Add 1 1/2 cups rice. Cook until done.
Combine all ingredients except macaroni in a saucepan. Bring to boiling. Reduce heat and simmer 15 minutes. Add cooked macaroni and heat a few minutes longer. Top each serving with additional cheese. Best if made early in the day and reheated.
Heat oven to 350°. Beat butter and sugar together until creamy. Add eggs and vanilla; beat well. Combine flour, soda, cinnamon and salt. Add to butter mixture. Mix oats and raisins; mix well. Drop by rounded tablespoonful on an ungreased cookie sheet. Cook 10 to 12 minutes. Cool on wire rack. Store in airtight container.
Dissolve jello in 1 cup boiling water. Stir in frozen pineapple and orange juice. Add 3 cups cold water. Slowly add ginger ale and pineapple juice. Stir well.
Melt butter. Add lemon juice and spices. Roll biscuits in herb butter. Put in round cake pan. Bake at 400° for 15 to 18 minutes.
Boil chicken until tender and debone. Heat oil and saute onions and pepper and celery. Mix all ingredients except spaghetti into large pot to melt cheese. Add cooked spaghetti. Pour into large casserole dish (9 x 13). Bake 30 minutes at 250°.
Cut off and discard tough ends of broccoli stalks. Cut tops into small flowerets; slice stalks 1/4-inch thick. Set aside.
Stir all together in crock-pot. Add 1 cup of water. Cook on high for 30 minutes. Add Parmesan cheese on top. Cook on low for 3 hours or until noodles are soft.
Dredge chicken pieces in flour seasoned with salt and pepper. Heat olive oil and add garlic; remove when browned. Brown chicken. Add ham and onion. Cook until onion is golden. Add the peppers and cook over medium to low heat until tender. Add the tomatoes and cook over low heat until the chicken is cooked through. Serves 4 to 6.
About 45 minutes before serving, peel and cut sweet potatoes into 3/4-inch thick slices. Dice onion. In a 12-inch skillet over medium heat in 1 tablespoon hot salad oil, cook onion until tender; remove to large bowl. In the same skillet over medium heat, in 3 tablespoons hot salad oil, cook sweet potatoes until golden brown on one side. Reduce heat to low. Cover and cook 5 minutes. With pancake turner, turn potatoes. Cook over medium heat until browned on the other side. Reduce heat to low. Cover and cook 5 to 10 minutes longer until potatoes are tender. Remove sweet potatoes to bowl with onion.
Grease well and flour an angel food pan. In mixer, blend 1/2 cup butter with 1 cup sugar. Add egg and almond flavoring. Blend in flour, salt and baking powder; mix well. Chill batter well. Press into bottom and up sides about 2 to 3 inches. Flour fingers to help, as batter is sticky. Peel apples; use hand grater, shredder side. Slice right into pan. Apples can also be chopped. Sprinkle with lemon juice.
With cookie cutters, cut monster shapes out of bread slices or make a paper pattern and cut out monsters with kitchen scissors. Dip each cut-out into concentrated orange juice. Place on cookie sheet. Bake in a 250° oven until lightly toasted, about 20 minutes. Sprinkle with cinnamon, if desired.
Beat egg whites stiff; fold in sugar. Chop crackers in blender; chop nuts in blender. Mix all ingredients together. Put in buttered pie pan. Bake at 350° for 30 minutes. Ice with whipped cream.
Cook chicken for 30 minutes in the oven at 350°. Boil rice. Add to chicken. Then add soups over chicken and rice. Cook another 30 minutes, covered, or until done.
Put 1/2 cup catsup and 1/4 cup brown sugar in a pan. Stir together and simmer. Combine with bacon and onions. Put green beans in a casserole dish. Pour mixture of catsup, brown sugar, onions and bits of bacon over beans. DO NOT STIR.
Stir and bring to a boil the white and brown sugar, evaporated milk and margarine. Bring to a soft ball stage, stirring constantly. Remove from heat. Add vanilla and peanut butter. Beat until mixture begins to thicken. Pour into a greased pan. When cool, cut into squares.
Mix thoroughly; let stand 2 to 3 minutes. Drop onto pan (sprayed with Pam). Flatten a little. Bake 20 minutes at 325° until lightly brown.
Combine and pour into an 8 x 12-inch baking dish. Refrigerate until firm.