HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour and cinnamon; reserve cream, butter and sugar until fluffy. Add dry ingredients and mix. Stir in vanilla, Rice Krispies and chocolate chips. Drop dough by teaspoonfuls on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes until edges are golden brown. Remove from oven to cool on pan for 3 to 4 minutes. Remove cookies to a wire rack to cool completely. Makes 5 dozen.
In large bowl, stir together flour, sugar, baking powder, baking soda and salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. In small bowl, stir together buttermilk, egg and vanilla. Add buttermilk mixture to flour mixture and stir to combine. Stir in currants or raisins, if desired.
Beat egg yolks until light; add milk and beat well. Fold in lime juice and rind. Beat egg whites until stiff; fold into lime filling. Pour into graham cracker or chocolate crust and freeze. Sprinkle crust crumbs on top or make meringue or eliminate meringue and freeze.
Cut bacon into small pieces. Fry, but not crisp. Saute onion; cook until tender. Add corn, chili and tomatoes. Cook until corn is done. Add liquid if necessary. Salt and pepper to taste.
Mix cornstarch and 1 cup sugar. Add lemon juice. Beat in egg yolks, one at a time. Mix milk in slowly. Place in double boiler. Add butter; cook until thickened. Pour into baked pie shell. Beat egg whites; add 3 tablespoons sugar; put on pie and brown.
Mix all together and let stand 15 minutes. Mix again. Pour into pie shell. Dot with butter. Cover with top crust. Bake at 450° for 10 minutes. Reduce to 350° for 35 to 40 minutes.
Put enough leaf spinach in 10-inch frying pan to pile up about 4 inches above top of pan. Pour in about 1/4 cup of oil. Put stove on medium and cook leaves down to point where spinach is soft and oily. Stir with spatula the whole time (3 to 5 minutes). Add 1 to 2 tablespoons of teriyaki sauce and continue to stir. Add 2 tablespoons of starch and stir.
Preheat oven to 375°. Grease 11 x 7-inch glass baking dish. In medium sized saucepan, combine peaches, 1/2 cup sugar and water; bring to boil, stirring frequently. Keep the peach mixture hot.
Mix berries with sugar; set aside. Mix dry ingredients with rind and cut in shortening until crumbly. Stir in milk just until blended. Turn out on lightly floured surface and knead 10 to 12 times. Pat out to 1/2-inch thickness and cut into 3-inch circles. Place 1-inch apart on ungreased cookie sheet and bake at 450° until golden brown, 10 to 12 minutes. Split and fill with whipped cream and berries.
Dissolve cherry jello into hot water. Add pie cherries; let cool. Add celery and nuts; refrigerate to set. Mix pineapple and cream cheese and spread over jello mixture. Refrigerate. You can make this a day or so ahead.
Melt margarine. Add brown sugar and cinnamon. Drain and dry fruit on paper toweling. Place fruit in 1 1/2-quart casserole. Add margarine mixture. Bake at 325° for 45 minutes, uncovered.
Mix cornstarch, salt, pepper and paprika. Roll pieces of chicken in mixture. Fry in oil until brown. Cover and let simmer. Put pineapple chunks, celery and shredded pepper under chicken and simmer 5 minutes. Mix juice of pineapple, cornstarch mixture, brown sugar and soy sauce. Pour over chicken, bring to boil and simmer 20 minutes (more for flavor). Serve with rice (2 or 3 cups cooked).
Prepare pudding mix as directed on the package. Then take your angel food cake and tear it into small pieces. Put it in your pudding mix until it is a thick consistency. Put mixture in a 9 x 13 baking dish. Then layer with strawberry pie filling and add Cool Whip on top. Cover dish and refrigerate.
In medium saucepan, heat oil add garlic and saute for 1 minute. Add tomatoes, olives and seasonings. Saute 4-5 minutes. Add water and heat 10 minutes. Put spaghetti on plate, top with cheese then tomato mixture and finish with crumbled bacon. Serve immediately.
Prepare the fish and shellfish (remove bones, skin and shells). Refrigerate the fish and shellfish. Put bones, skin and shells and water into a microwave-safe casserole. Cover. Microwave on High power for 5 minutes. Remove. Do not uncover. Allow to cool. Strain.
Soften ice cream and add creme de cacao and Kahlua. Mix well and refreeze. Serve in stemmed crystal topped with a green or red cherry. Be prepared for seconds.
Mix together oleo, sugar, cocoa and eggs. Add flour and pecans. Bake at 350° for 20 to 30 minutes. Remove from oven and immediately cover with miniature marshmallows. Let cool.
Boil sugar and water for 3 minutes and cool. Add the juices and chill. Just before serving add chilled ginger ale. Makes 50 servings.
Mix peanut butter and honey. Mix in dry milk. Squeeze it and pound it until it is a smooth ball (soft). Roll into the size of a marble; press to make cookie. Make into heart shape. Makes about 30 hearts. Put dab of jam in middle of each heart.
Mix flour, baking powder, salt and sugar thoroughly. Mix milk and shortening until it resembles coarse meal. Mix all ingredients together. Stir well. Place in heated, buttered pan and cook at 450° until golden brown or approximately 12 to 15 minutes.
Blend all in blender except poppy seed. Add last. Chill and store for use.
Fry bacon and onions until brown. Add garlic powder, mustard, vinegar and brown sugar. Simmer for 20 minutes. Pour over beans. Bake at 350° for 1 hour.
Beat egg whites with salt and cream of tartar until stiff. Add 1 cup sugar, a little at a time. Spread in buttered 9-inch pie plate. Bake at 275° for 25 minutes. Cool.
Cream butter and sugar well. Add four eggs, one at a time. Mix soda with 1/2 cup buttermilk; add to cake, alternately with flour. Stir in dates, orange slices and nuts (use a small amount of the flour to dust). Add coconut. Bake in greased and floured tube pan. Bake at 300° for 2 hours.
Dissolve yeast in 1/2 cup warm water. Add 2 cups water, sugar, oil, salt and flour. Mix well and let rise 10 minutes in a warm place. Punch down and stir 5 times at 10 minute intervals. On a lightly floured board, divide dough into three parts. Knead lightly. Roll out oblong. Roll up and twist; wet top. Put sesame seed on and let rise until double in size. Bake at 375° for about 25 to 30 minutes.
Prepare fettuccine according to package directions. Drain. Melt margarine in 3-quart pan over low heat. Stir in cream, salt and pepper. Heat thoroughly. Add fettuccine and 1/2 cup Parmesan cheese, stirring until thoroughly heated. Serve with remaining cheese. Serves 4 to 6.
Hard-boil eggs and slice lengthwise. Mix mashed egg yolks with all remaining ingredients. Spoon into egg whites and sprinkle with paprika.
Combine first 8 ingredients until well blended. Spread in greased 9 x 13 inch cake pan. Bring berries, water and 3/4 c. sugar to a boil in saucepan.
Mix pecans, dates and candy. Dredge in 2 tablespoons of flour; add coconut. Melt butter and pour over first mixture; set aside. Beat eggs and sugar. Mix remaining flour and soda good. Add buttermilk. Pour first mixture over this. Use spoon to mix all together. Bake in a 10-inch tube pan (grease pan well), no smaller. Bake in preheated oven at 300° for 2 hours. Cool before removing from tube pan.
Mix together and spread on cookie sheet. Bake at 350° for 5 to 8 minutes. Let cool.
Spread apple fruit filling over bottom of 9 x 13-inch pan. Combine flour, sugar, soda and salt. Sprinkle over fruit filling. Blend beaten eggs, vanilla, oil and 1/2 cup of the walnuts and pour over ingredients in the pan. Stir with fork only until blended. Smooth batter evenly in the pan. Bake at 350° for 40 to 50 minutes or until cake springs back when lightly touched. Pour hot cream topping over warm cake. Sprinkle with remaining nuts. Serve warm or cold.
Mix oatmeal, margarine, light Karo, brown sugar and vanilla and put in greased 9 x 13-inch pan. Bake 15 minutes at 350°.
Combine the first 5 ingredients. Cut in butter or margarine until crumbly. Add beaten egg and milk, stirring until just mixed. Knead briefly on lightly floured bread board. Roll or pat to about 1-inch thickness. Cut with round biscuit cutter. Place on cookie sheet. Bake at 425° for 12 to 15 minutes.
Crush garlic; combine with softened, not melted butter. Heat until butter melts. Add paprika and parsley. Add scallops or shrimp. Toss to coat. Add salt. Arrange scallops in baking dish; sprinkle with crumbs. Pour rest of butter over. Bake 20 to 25 minutes at 350°.
Blend together cream cheese and sour cream. Spread into pie plate. Start with pizza sauce, then layer ingredients like a pizza with the cheese on top.
Mix well and pour over butter. Top with cracker crumbs. Bake at 350° for 30 to 40 minutes.
Mix cider with cloves and cinnamon sticks. Let cider set all day or overnight. Mix into rest of gallon of cider after straining. Add sugar. Serve hot.
Dissolve yeast in warm water. Let stand 5 minutes. Stir in the buttermilk; set aside. In a large mixing bowl combine flour, sugar, baking powder, soda and salt. Cut in shortening with a pastry blender, until mixture resembles coarse meal. Stir in yeast/buttermilk mixture; mix well. Turn out onto a lightly floured surface; knead lightly 3 to 4 times. Roll to a 1/2-inch thickness. Cut with a 2 1/2-inch biscuit cutter. Place on a lightly greased baking sheet. Cover and let rise in a warm place about 1 1/2 hours. Bake at 450° for 8 to 10 minutes. Lightly brush tops with melted butter. Yields about 2 1/2 dozen.
Mix above ingredients together, beating well. Pour into greased baking pan and bake at 325° for 30 minutes or until brown.
Brown ground chuck, onion and green pepper and drain fat. Mix in taco seasoning, refried beans and sweet peas. Add salsa to desired consistency. Place meat mixture (approximately 2 tablespoons) in a flour tortilla. Roll; place into cake pan. Fold side down. Fill cake pan with enchiladas.
In 9 x 13-inch pan, put cubed bread, sausage and cheese in layers. Beat eggs, milk and seasonings in bowl. Pour over other ingredients in pan. Put thawed hash browns on top. Refrigerate for 24 hours. Bake at 350°, covered, for 35 minutes, uncovered, for 10 minutes.
Place layer of lettuce in a 13 x 9-inch pan. Layer onion rings, celery and water chestnuts. Sprinkle with peas. Frost with mayonnaise. Sprinkle mayonnaise with salt, pepper and sugar. Top with Mozzarella cheese. Sprinkle with Parmesan. Cover. Refrigerate 24 hours. Garnish with tomatoes.
Peel sweet potatoes. Cut into 1/4-inch slices lengthwise. Boil for 15 minutes. Drain and remove to warm casserole dish (greased). Mix honey and juice. Pour mixture over sweets. Bake in 350° oven until tender.
Combine raisins and nuts. Boil gently for about 5 minutes. Remove from heat and stir in the vegetable oil. Cool to lukewarm. Stir in sugar and eggs. Sift dry ingredients together and beat into raisin mixture. Stir in nuts. Pour into greased 13 x 9 x 2-inch pan. Bake at 375° for 20 minutes. When cool, cut into bars. Dust with powdered sugar.
Combine first 4 ingredients; mix well. Soften gelatin in water. Stir in mayonnaise. Fold into tuna mixture and pour into a 6-cup oiled mold. Chill until firm. Unmold on a bed of watercress. Serve on small plates with forks. Yield: Serves 6 to 8.
Heat olive oil in nonstick skillet and saute garlic about 30 seconds. Add scallops and stir-fry until opaque, about 5 to 7 minutes. Add wine over high heat and stir. Add bread crumbs, cook 30 seconds, stirring all the while. Add parsley and cook 20 seconds. Remove from pan and place on platter, serving at once. Makes about 3 to 4 helpings.
Cream sugar and butter. Add eggs. Slowly add dry ingredients. Bake at 325° for 1 hour. Put in greased tube pan.
Add noodles to boiling until tender. Drain. In a medium bowl, put drained tuna, onion (diced), relish and mayonnaise. Mix well. When noodles are done, add to tuna mixture. Chill.
In a large mixer bowl cream cheese and sugar on medium speed until fluffy. Add half of the flour which you have sifted with the baking powder, soda and salt. Add eggs, one at a time, beating well. Add milk and vanilla, then add rest of flour. Beat about 2 minutes on low speed. Spread evenly in greased and floured 9 x 13-inch pan. Spoon preserves in 8 to 10 dollops on top of batter. With a knife, swirl preserves through batter to give marbled effect. Bake 30 to 35 minutes in a 350° oven until toothpick inserted in center comes out clean. Cool on wire rack. Sift powdered sugar over top. Cut in squares. Yields 24 pieces.
Combine peas and water. Bring to a boil and boil 2 minutes. Remove from heat. Cover and let set for 1 hour. Add remaining ingredients. Bring to a boil. Reduce heat and simmer 2 1/2 to 3 hours until peas look creamed and ham hock is tender. Remove ham hock. Trim meat from bone. Dice and return to soup. Heat thoroughly and serve.
Beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth. Gently stir in Cool Whip. Spoon mixture into crust. Refrigerate 3 hours or until set. Garnish with additional Cool Whip, sliced kiwi and orange peel. Sprinkle with ground cinnamon if desired. Store leftovers in the refrigerator.
Mix all ingredients together and bake at 375° for 40 to 45 minutes.
Layer two slices of bacon to form an X. Place 1 slice onion in center of bacon; top with 1 slice tenderloin. Sprinkle with salt and pepper. Bring ends of bacon over tenderloin and secure with a wooden pick. Repeat procedure with remaining bacon, onion and tenderloin. Place meat on grill over medium coals and grill 40 minutes, turning frequently. Turn meat, wooden pick side up. Remove wooden picks. Top each with a slice of tomato and cheese and grill an additional 10 minutes. Serves 4.
Prepare brownie mix according to package directions. Melt 3 tablespoons butter in medium saucepan. Stir in cocoa until dissolved. Remove from heat. Add powdered sugar, milk and vanilla. Stir until smooth. Add more milk if necessary to make a soft spreading consistency. Frost brownies and let set until firm.
Drain pineapple. Heat juice to dissolve jello. When cool and starting to thicken, add remaining ingredients and put into molds or square pan. Chill until firm.
Place all ingredients in a bowl; mix well. Shape into patties and fry in oil of your choice. Yields approximately 10 patties.
Preheat oven to 350°. Grease and flour 9 x 13-inch pan. Stir together until well mixed the dry cake mix, margarine or butter and 3/4 cup pecans. Press mixture evenly into the bottom of prepared pan.
In bottom of bowl, mash egg yolks with olive oil. Blend to smooth paste. Stir in garlic, seasoning and lemon juice; then tomatoes, celery, cucumber and green pepper. Chill at least 4 hours (best overnight).
Sift flour with soda and cream of tartar. Cream shortening and sugar. Add eggs and cream or milk. Add dry ingredients, dates, nuts and flavoring; mix thoroughly. Form into a loaf. Chill overnight. Next day, slice thin and bake on well-greased baking sheet at 400° for 10 minutes or until delicately browned.
Beat together with rotary beater sugar, syrup and eggs. Melt butter and add to mixture. Add vanilla and chopped pecans. Pour into pastry lined pan. Bake in 375° oven for 45 minutes.
Heat heavy saute pan. Add olive oil. Continue to heat until oil is hot. Crumble sausage into pan and add all remaining ingredients, except chicken stock and brandy. Cook until sausage and onion are browned, about 5 or 6 minutes. Add stock and turn heat to high. Continue to cook until liquid is reduced by half. Add brandy and ignite. (If you have a gas stove, just tilt the pan until the flame comes into contact with the fumes of the alcohol. If your stove is electric, use a match.) Allow it to burn until flame is out and the sauce is quite thick. Remove from burner and serve over hot pasta or rice. Sprinkle with cilantro and garnish with sliced orange.
Preheat oven to 350°. You will need three 9-inch round pans. Bring raisins and water to a boil in saucepan. Let stand until cool; drain. Cream butter and brown sugar in mixer bowl until light and fluffy. Blend in eggs. Add mixture of soda and buttermilk; mix well. Add sifted flour and spices; mix well. Stir in jam, applesauce, raisins and pecans. Pour into greased and floured cake pans. Bake for 30 to 45 minutes or until cake tests done. Remove to wire rack to cool. Spread Caramel Frosting between layers and over top and side of cake.
Cook celery and margarine in microwave on High for 1 minute and 20 seconds. Combine chicken, soup, mayonnaise and water chestnuts and pour into 1 1/2-quart casserole dish. Top with cheese. Bake at 300° for 45 minutes covered. Remove cover and sprinkle with Durkee onions and bake another 10 to 15 minutes. (Double recipe for a 9 x 13-inch pan.)
Mix the chicken, fruit, celery and nuts. Add the dressing and yogurt to the desired consistency. Start with about half teaspoon of curry powder. Add salt and pepper and mix well. This is a very eclectic recipe. You can vary the amounts to suit you. If you don't care for yogurt, add more mayonnaise or salad dressing. If you don't have nuts, skip them. If you don't like curry powder, just use salt and pepper.
Mix all together and pour in unbaked pie shell. Cook at 325° for 45 minutes to 1 hour.
Grind cranberries. If frozen, they grind easier. (Measure after ground.) Put in heavy saucepan with the following: sugar, orange rind and water. Bring to boil and pour over Jell-O. Add unflavored Knox gelatine, softened in 1/4 cup cold water. When cool, add 1 cup chopped celery. Stir once again and add 3/4 cup chopped nuts just before it sets. Best if made 24 hours before serving. Pour into a nice serving dish.
Mix macaroni and cheese well. Mix milk and egg; beat well. Place in baking dish and sprinkle with 1/2 cup of cheese. Pour milk and egg mixture over macaroni and bake at 350° until cheese is melted and browned.
Cream butter and sugars. Blend in oil, eggs and vanilla. Add dry ingredients. Roll in small balls. Put on ungreased cookie sheet. Flatten with fork. Bake at 350° for 10 to 12 minutes.
Mix together like a hard sauce. Trim slices of white bread (removing crust). Toast on one side. Cut in half. Put spread on and broil before serving. Watch carefully as it can burn quickly.
Break cauliflower in small pieces. Dice green pepper, cook bacon crisp and crumble. Mix cauliflower, pepper and bacon with cheese. Mix mayonnaise and sugar and add to other ingredients. Mix well and refrigerate over night.
Cook sugar, margarine, egg and dates until dates melt. Cool and add vanilla, Rice Krispies and nuts. Make into small balls and roll in coconut.
Toss together cheese and flour; set aside. Heat together milk, Worcestershire, mustard, garlic salt and food coloring in saucepan. Turn heat to low; add cheese, stirring until cheese is melted. For each serving, pour 1/2 cup sauce over 2 tomato halves. Garnish with parsley. Contains 209 calories per serving.
Blend all ingredients and chill 1 hour. Serve with crackers or as a dip.
Cream butter and sugar. Add eggs, one at a time. Beat after each addition. Dissolve soda in buttermilk and add to creamed mixture alternately with flour. Flour nuts, dates and orange slices; fold into creamed mixture along with coconut. This makes a stiff dough. Mix by hand.
Place all ingredients, except the ice cubes, into container of electric blender and blend on high until smooth. While blender running add 2 to 3 ice cubes at a time through center opening in the lid. After all the ice cubes are added, blend until smooth.
Grind chicken until there are no lumps. Mix all ingredients on medium heat while stirring. Simmer for 1 to 2 hours.
Add broken spaghetti and simmer. Serve and top with grated Parmesan cheese or Mozzarella cheese and croutons.
Boil squash (sliced) and onion in just enough water to cover until tender; drain and pour into casserole dish. Mix in butter, eggs, cornbread and cheese. Salt and pepper to taste. Bake at 350° until bubbly.
Cook onion and green pepper in oil for about 5 minutes. Add tomato paste and four cans of water; stir well. Add whole tomatoes and break them up in the saucepan, then add all your herbs, stir well, cover and simmer for about 2 hours. Taste for flavor; if not enough, add more herbs. Season with salt and pepper.
Line baking dish with chicken pieces. Cover with BBQ sauce, add salt and pepper to taste. Cover with foil and bake at 350° for 45 minutes. Remove cover and finish cooking uncovered for 15 more minutes.
Fry meat; drain. Add dry soup and fill package with water twice. Add to meat. Add mushroom soup and 1 can water; mix well. Add noodles to top. Put on lid; cook on low until noodles are done (check and stir often). Remove from heat; stir in sour cream.
Melt butter in a 9 x 13-inch pan. Layer in pan as listed and pour milk over top. Bake 20 to 25 minutes at 350°. Cool and cut into squares.
Preheat oven to 350°. Melt margarine in 9 x 13-inch pan in oven. Sprinkle graham crackers over butter. Sprinkle on chocolate chips, butterscotch chips, coconut and nuts. Pour sweetened condensed milk on top. Bake for about 15 minutes.
Steam vegetables until dente. Add the water chestnuts. Mix onion, mayonnaise, horseradish, salt and pepper. Add to vegetables and toss until coated. Put in casserole and cover with bread crumbs on top. Dot with butter and sprinkle with paprika. In a moderate oven, 350°, bake until warm throughout and crumbs get brown.
Combine sugar,	eggs and butter. Beat with mixer for full 10	minutes. This	is very important. Add pineapple and stir. Spread 1/2 of mixture over crust. Spread to 1/2-inch from side of	pan. Slice bananas. Place in a single layer over mixture. Cover with remaining mixture. Spread 1 large container whipped topping on top, covering edges of previous mixture. Put chopped cherries and pecans on top. Refrigerate for 6 hours before serving.
Line baking dish with dried beef. Salt and pepper doves; wrap each dove in 1/2 slice bacon. Mix sour cream and mushroom soup and pour over doves in baking dish. Bake in 300° oven, uncovered, for 1 1/2 to 2 hours. Allow 2 doves per person.
Arrange broccoli in a steamer basket over boiling water. Cover; steam 5 minutes, or until broccoli is crisp-tender. Keep warm.
Mix all ingredients except apples. Add in apples. Batter will be thick; pour into an 8 x 13-inch pan. Bake at 350° for about 1 hour. If you like nuts, add 1/2 cup walnuts or pecans.
Defrost spinach; drain and squeeze out all water. Combine and mix all ingredients. Pour into deep 9-inch pie plate, slightly oiled. Bake at 350° for 40 to 45 minutes. Last 5 minutes, dab top with 2 pats of butter.
Place chicken, skin side up, in greased baking pan. Thin mushroom soup slightly with chicken broth; add onion soup mix. Pour over chicken. Bake at 375°, covered tightly, for 30 minutes. Uncover; bake 45 minutes longer or until done.
Crumble raw hamburger on bottom of casserole. Salt and pepper to taste. Spread chicken soup out of can onto hamburger. Grate cheese on top. Spread Tater Tots over the top. Bake at 350° for 1 hour.
Mix all together and you get the best little chimpanzee in the whole wide world and universe!
Mix and let stand for 2 minutes, then drop into muffin pans with spoon. Bake at 400° for 30 minutes.
Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and pepper.
Combine first seven ingredients and mix well. Add vinegar, mustard and cream. Chill. Serve on leaf lettuce.
Stir together soy sauce, sugar, cornstarch and chicken broth. In wok or frypan, stir-fry chicken for about 3 minutes. Add garlic, green onions, green pepper and mushrooms and continue to stir-fry for about 2 minutes. Lower heat and stir in soy sauce mixture. Cook until sauce thickens. Serve hot over cooked rice. Sprinkle with cashew nuts.
Beat butter and cream cheese together. Stir in egg, cherries and almond extract. Mix and sift sugar, flour, salt and baking powder. Add to butter mixture. Beat well. Stir in oats; blend well. Chill. Shape mixture into small balls about 3/4-inch in diameter. Place on greased cookie sheets. Flatten with bottom of glass dipped in flour. Place a slice of cherry on top and press into each cookie. Bake in 375° oven 10 to 20 minutes. Makes about 4 dozen cookies.