HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease a 13 x 9 x 2-inch baking pan. Sift flour with soda, cinnamon, cloves and nutmeg; set aside. In large bowl with electric mixer at high speed, cream 1 cup butter until light. Gradually beat in brown sugar until light. Add eggs and beat until fluffy. Combine soup with enough water to measure 2 cups. Mix well. At low speed, add flour (in fourths) to sugar mixture alternately with soup mixture (in thirds), beginning and ending with flour mixture. Beat just until combined. Fold in nuts and raisins. Turn into prepared pan. Bake in preheated oven 55 to 60 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack 30 minutes. Turn out of pan and let cool completely on rack. Frost top with cream cheese frosting. Cut into squares. Makes 15 to 18 servings.
Beat eggs on high speed 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Mix flour, salt, baking powder and cinnamon. Add to pumpkin mixture. Spread in greased and floured cookie sheet. Top with walnuts. Bake at 375° for 15 minutes. Turn out on dish towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together. Cool. Unroll and fill.
Roll out biscuits and cut hole in the middle. Place oil in deep fryer or frying pan. Fry until brown; take out. Drain; sprinkle with powdered sugar or frosting of your choice.
Mix all ingredients together and bake in greased pan at 450° for 25 minutes or until brown.
Grease a 9 x 13-inch pan. Cover bottom of pan with flour tortillas, cut to fit (can overlap). Sprinkle with 1/2 of chilies, 1/2 of ham and 1/2 of cheese. Repeat layers, ending with cheese. In medium bowl, combine eggs, milk and salt. Pour over layered ingredients. Decorate with strips of pepper on top. Refrigerate 1/2 hour or overnight. Bake at 350° for 45 to 60 minutes until puffed and bubbly. Cool 5 minutes and cut in squares.
Removes seeds of lemons and oranges; chop in food processor. Mix together. Add pineapple, sugar and water. Stir to dissolve sugar. Slowly bring to a boil, stirring frequently. Boil for 1/2 hour after mixture starts to boil and not more than 3/4 hour at the most. Pour into sterilized jelly glasses and cover with paraffin. Makes 8 jelly glasses.
Cream sugar, butter and then add eggs. Sift flour, baking powder and salt. Set aside. Add baking soda to water and stir. Alternately add dry ingredients and liquid ingredients, soda water, vanilla and buttermilk until well mixed. Drop by heaping teaspoon onto greased cookie sheet. Bake at 375° for about 10 minutes in center of oven.
Thaw potatoes for 2 hours. Mix first 6 ingredients together. Add Cheddar cheese and sour cream and mix. Spread in greased 13 x 9-inch pan; top with cornflakes and butter. Bake at 350° for 45 minutes, uncovered. May add chunks of ham for a main-dish casserole.
Cut cabbage in half. Wash and drain, then core and shred. Melt margarine in a heavy type kettle on low heat. Add shredded cabbage and saute for five minutes. Add sugar, salt, vinegar and water. Toss until mixed. Cook 1 1/2 hours, stirring occasionally. Makes 8 to 10 servings.
Cook Tortellini to desired doneness as directed on package. Drain. Rinse with cold water.
Combine sugar, salt, cream, milk, corn syrup and butter in large heavy saucepan or skillet. Cook over medium heat, stirring constantly until mixture comes to a boil. Continue cooking, stirring occasionally until candy thermometer reaches 238° (soft ball stage). Remove from heat and cool (100°). Add vanilla. Beat briskly until fudge thickens and begins to lose its gloss. Stir in cherries. Pour into buttered 8-inch square pan. Cool and cut into squares when firm. This fudge is pretty to serve at Christmastime. Makes 1 3/4 pounds.
Sprinkle roast with salt and pepper. Bake at 325° for 1 hour. Pour off fat. Combine tomato sauce, lemon juice, water, rind, 1/2 teaspoon salt, brown sugar and nutmeg in saucepan. Drain pineapple and reserve juice. Add juice to mixture; simmer 10 minutes. Add pineapple and raisins. Pour over roast. Roast until done, about 2 hours.
Add 1 cup boiling water to jello. Stir in crushed pineapple and let stand until partly congealed. Then prepare Dream Whip as directed on package. Stir Dream Whip and grated cheese into the congealed mixture. Chill.
Lightly brown hamburger, onions and green pepper in shortening. Stir occasionally. Add and heat rest of ingredients, except for 1/2 cup cheese, including cooked spaghetti. Mix well. Place in casserole dish and top with 1/2 cup sharp cheese. Bake at 350° for 30 minutes.
Bring water to a boil and add to rolled oats. Mix in oil, molasses, salt and cool to lukewarm. Add yeast solution and eggs, stir altogether. Add flour. Mix and knead until waxy. Cover. When double in bulk, punch down and rise again (not necessary, but makes better bread). Shape into 2 loaves. Let rise again in bread pans until slight indentation shows. Bake about 40 to 45 minutes at 350°. After 20 minutes, cover with foil to keep from browning too much.
Mix butter and sugar, eggs and vanilla. Roll nuts in flour then mix all together. Line pan with waxed paper. Bake at 300° for 1 hour and 30 minutes.
Combine all ingredients and pour into an unbaked pastry shell. Bake in 350° oven for 1 hour.
Brown beef in butter or margarine. Add onion; cook until tender. Blend in flour and seasonings. Stir in mushrooms and tomato sauce. Simmer mixture 5 minutes. Add noodles and green beans; toss lightly, but well. Pour into greased shallow baking pan; sprinkle cheese over top. Bake in preheated 350° oven for 30 to 40 minutes or until bubbly and lightly browned.
In skillet, using medium heat, cook chicken until brown on all sides. Remove from heat and drain off fat. Stir in soup, black pepper, thyme and milk. Return to low heat, cover and simmer 35 minutes, stirring occasionally. Serve over toast or rice. Serves 4.
Split chicken breast; rinse and pat dry. Place chicken in 9-inch round microproof baking dish, thick edges toward rim. Sprinkle lightly with paprika. Cover with waxed paper and cook on High for 3 minutes. Pour off fat and set aside.
Mix graham cracker crumbs and 1 stick melted margarine. Pat evenly in 9 x 13-inch pan. Beat powdered sugar, 2 sticks softened margarine, eggs and vanilla for 15 minutes. Spread on crust. Slice bananas long way. Top with pineapple, Cool Whip, nuts and maraschino cherries.
Melt margarine in 13 x 9 x 2-inch pan in a 425° oven. Combine remaining ingredients in bowl and mix until blended. Knead 6 to 8 times. Roll into strips 3 x 3-inches and roll in margarine. Arrange in pan. Bake 20 to 25 minutes or until well browned. Makes about 3 dozen.
Preheat oven to 350°. Beat egg. Add oil and applesauce. Sift in dry ingredients. Mix well. Add walnuts and cherries. Pour batter into greased 5 x 9-inch loaf pan. Bake for 50 to 60 minutes. Yields 15 servings.
Bring Karo syrup and sugar to a boil at medium heat for 1 minute. Add peanuts. Cook 25 minutes at slow boil. Mix salt and soda on waxed paper. Pour in and stir fast. Place tinfoil on cookie sheet and grease. Pour candy on foil and cool. Break candy into pieces.
Cook steak in a little fat until done; do not season. Reduce heat. When meat is done, pour the can of mushroom soup over the meat. Stir. Serve hot on buttered toast.
Melt butter and mix with bread cubes. Reserve 1/2 cup for topping. Combine other ingredients; stir in water. Turn into greased 1 1/2-quart casserole dish. Sprinkle with reserved bread cubes. Cover and bake 30 minutes at 375°. Remove cover and bake 30 minutes more. Serve warm with ice cream.
Brown beef. Drain. Add all 4 cans of soup and heat. Place chips in bottom of a large casserole dish. Pour meat and soup mixture over it and top with grated cheese. Bake for 5 minutes in a 350° oven.
Heat oven to 350°. Beat whipping cream in a chilled bowl until stiff. Beat eggs and vanilla until light and fluffy; fold into whipped cream. Mix remaining ingredients. Fold into mixture.
Mix all ingredients together well. Pour into a greased 9 x 13-inch baking pan. Cover tightly with tinfoil and bake 55 to 60 minutes at 350°. Remove from oven and after 15 minutes, remove tinfoil. Cool for several hours; cut into bite size pieces and roll in potato starch or kinako (soybean flour). Shake off excess starch. Makes 48 servings.
Dissolve jello in water. Fold in remaining ingredients, except sour cream. Pour 1/2 mixture into oblong dish and let set. Spread top with sour cream. Add remaining mixture. Place in refrigerator until time to serve. Yields 12 servings.
Brown ground beef with onions and drain off oil. Add flour, chili powder, cumin, salt and garlic. Mix well; add water and cook on low heat until thickened. You will need to taste it to make sure you will not need anymore chili powder. It needs to have a taco seasoning taste.
Combine all ingredients in a bowl and mix by hand until well blended, about 2 minutes. Pour into a greased and floured 12-cup tube or Bundt pan. Bake at 350° for 60 minutes or until cake springs back when lightly pressed with finger. Do not overbake. Cool 15 minutes in pan, remove and continue cooling on rack. When cool dust with confectioners sugar.
In bowl, beat eggs, butter and milk together. In a 9 x 13-inch buttered casserole dish, layer bread cubes, half of cheese, sausage and mushrooms. Pour egg mixture over all and sprinkle with remaining cheese. Cover and refrigerate 8 hours or overnight. Bake, covered, in 350° oven for 45 minutes. For glass dish, bake at 325°. Serves 8 to 10 people.
Cook sugar, flour, milk and egg together until thick. Add butter and vanilla. Slice strawberries and cover with sugar. Crush vanilla wafers. Put vanilla wafers in bottom of dish. Cover with pudding. Add sweetened strawberries on top of pudding. Sprinkle some strawberries on top of pudding. Sprinkle some more vanilla wafers on top of that. Also pecans. Cover with Cool Whip and sprinkle some more vanilla wafer crumbs and pecans. This is good frozen. Cut in squares and serve. Needs to be set out of freezer ahead of time.
Cook noodles in salted water. Drain. Add milk, soup, corned beef, green peppers, onion and cheese. Mix together and pour into casserole. Cover with potato chips or chow mein noodles. Bake.
In a blender or food processor fitted with the metal blade, combine 1/4 cup bean liquid and remaining ingredients. Process until mixture is smooth paste. Add more liquid if needed to make desired consistency. Cover and refrigerate until chilled. Serve with crackers or pita bread. Use as a dip for crudites or use as a stuffing for celery. Makes 1 cup.
Sift flour, salt and baking powder together. Set aside. Cream margarine and instant coffee. Cut orange into thin strips, add to creamed mixture; blend well. Gradually add sugar, beat well after each addition. Beat in one egg at a time. Add part of flour mixture, part of orange and molasses; beat well. Add remaining flour mixture, orange juice and molasses. Beat well. Pour into waxed paper-lined pan, 10 x 5 x 13-inches. Bake at 325° for 1 hour and 15 minutes.
Combine oleo, sour cream, sugar and salt and cook over low heat until oleo melts. Cool to lukewarm. Dissolve yeast in warm water and let stand 5 minutes. Stir into above mixture. Add flour. Stir. Cover and refrigerate for at least 8 hours. Punch down and divide in half. Roll into 12-inch circle. Cut each circle into 12 wedges. Roll each wedge into jelly roll fashion, starting at wide end. Place on greased sheet. Cover and let rise until double. Bake at 375° for 10 to 15 minutes. Makes 2 dozen.
Scald milk and remove from heat. Fold in six beaten egg yolks, then add vanilla and condensed milk. (This may be prepared ahead of time and put in refrigerator until ready to use.) Fold in six beaten egg whites and finish filling freezer with milk.
Combine ingredients and put in casserole dish. Top with Ritz cracker crumbs. Bake uncovered at 350° for 35 minutes.
Brown hamburger and drain. Add remaining ingredients and simmer 15 to 20 minutes. Serve on hamburger buns.
Cream butter; add sugar gradually. Beat in eggs; add bananas. Beat well. Add flour sifted with soda & salt. Add walnuts. Bake 50-60 minutes in greased bread tin at 350°.
In a bowl, cut butter into the flour until crumbly. Stir in the pecans. Press into a 13 x 9 baking dish. Bake at 350° for 25 minutes or until lightly browned. Cool.
In mixing bowl, combine flour, sugar, baking powder and salt. Add 3/4 cup milk and Crisco. Beat vigorously by hand or at medium speed for 2 minutes. Add eggs, 1/2 cup milk and vanilla. Beat 2 minutes more. Pour into 13 x 9 x 2 or two 9-inch round greased and floured pans. Bake at 350° for 30 to 40 minutes.
Cook vinegar, sugar and spices 10 minutes. Add remaining ingredients and cook 30 minutes. Put in hot, clean jars and seal.
Bring milk and water to a boil. Add pinch of salt, then lower flame to a simmer. Add rice. Let it simmer until all liquid is almost absorbed. Remove pot from flame. Add vanilla and drop of yellow food coloring. Stir in cup of sugar. Cook 1 hour or more when dissolved. Pour into bowl. Add a sprinkle of cinnamon. Chill.
Cook mincemeat in boiling water for 3 minutes. Cool. Cream shortening; add sugar. Gradually beat in molasses; add dry ingredients and mix well. Spread half the oatmeal mixture over greased shallow pan (9 x 9-inches). Press mixture down firmly. Spread mincemeat filling over oatmeal mixture. Spread remaining half of oatmeal mixture over mincemeat. Press down firmly with fingers. Bake for 30 minutes in 350° oven. Cool and cut in squares. Makes 16 pieces.
Mix hamburger, salt, eggs, pepper, onion and corn flakes together. Make sauce with ketchup, brown sugar, mustard and vinegar. Heat sauce mixture until hot. Put half of sauce in the meat mixture. Bake for 45 minutes at 350 degrees. Pour remaining sauce over meat loaf and bake for 15 minutes.
Preheat oven to 400°. Mix sugar and flour together in mixing bowl. Heat oleo, cocoa and water in saucepan until it reaches boiling point. Pour hot mixture over dry ingredients and add buttermilk with soda, eggs and vanilla. Mix well. Pour batter into pan, 11 x 15 x 1-inch. Bake 20 minutes.
Mix sauce portions together. Add meat and stir. Allow mixture to set in refrigerator for 3 to 4 hours. Stir-fry in small to medium batches over medium heat. May be served on roll or a bed of rice.
Brown chicken; place in 2-quart casserole. Stir soup, milk and seasonings together; add vegetables and cover and cook over low heat for 10 minutes. Pour chicken in casserole. Cover; can be kept in refrigerator until 1 hour before serving or can be used right away. Bake at 375° for 1 hour, covered. Uncover and bake an additional 15 minutes.
Cream first 3 ingredients and 1 tablespoon water. Stir in flour and nuts; mix well. Shape into crescents. Place on ungreased cookie sheet. Bake at 350° for 15 to 20 minutes. Cool on a rack; roll in powdered sugar. Makes 60 crescents.
Mix ingredients. Shape into 1 1/2-inch balls. Cook over medium heat, turning occasionally, until brown, for about 20 minutes.
Cook vermicelli according to package directions. Drain and combine all ingredients; mix well. Pour into casserole dish. Place sliced cheese on top. Bake at 350° for 20 to 30 minutes.
Drain canned vegetables and combine with other vegetables. Mix together the vinegar, sugar and oil. Pour over vegetables and chill several hours. To serve, drain the juice and save to pour over unused portion.
Brown beef well in oil. Add vegetables and simmer until meat is tender. Add sunflower seeds to thicken and salt to taste. Serves 4.
Mix first 4 ingredients. Place in casserole dish; top with cracker crumbs. Bake at 350° for 30 minutes.
Stir flour and spices together. Add sugar and oats. Mix in thoroughly the oil, milk and egg. Add nuts. Drop by teaspoonfuls about 2 inches apart on lightly greased baking sheet. Bake 10 minutes at 375°. Makes about three dozen.
Cover meat with cold water in Dutch oven. Bring to a boil; drain. Add water to cover; again bring to a boil. Reduce heat to low. Cover. Cook until meat is nearly tender (about 3 hours), skimming off as much fat as possible from cooking water. (If you remove meat from broth and refrigerate, fat will harden and remove easily.) Add vegetables. Cook until vegetables are done (about 15 minutes). Remove vegetables from water; drain and trim fat from meat. Makes 16 (3 ounce) servings. Contains 300 calories per serving.
Blend flour, milk, sugar, baking powder and butter. Heat fruit and pour into buttered baking dish. Then pour batter over fruit and bake at 350° until brown.
Melt butter in 13 x 2 x 9-inch pan. Sprinkle crumbs over butter evenly. Sprinkle coconut, chocolate chips and butterscotch chips over coconut. Pour milk evenly over top. Press nuts into mixture. Bake at 350° for 30 minutes.
Combine the flour and the salt. Beat the egg with the water and add to the flour. Beat until the mixture is thick. Dip the cheese in the batter and fry until golden brown.
Heat oven to 375°. Beat eggs, sugar, salt, butter and syrup with rotary beater. Stir in nuts. Pour into frozen pie crust shell. Bake 40 to 50 minutes or until filling is set.
Brown chops on both sides. Mix together bread cubes, poultry seasoning, onion, water and melted butter. Place chops in a baking dish and place a mound of stuffing on each chop. Blend cream of mushroom soup and water. Pour over chops and stuffing. Bake, uncovered, at 350° about 1 1/4 hours.
Mix all ingredients, except cooking oil, together. Drop by spoonfuls in hot oil and cook until a golden brown. Drain on paper towel. Dust with confectioners sugar.
Cook frozen spinach and onion in 3/4 inch water. Mix rest of the ingredients with spinach and onions. Pour into greased casserole and bake in a 350 degree oven for 25-30 minutes until the center is set.
Make marinade of wine, olive oil, garlic, salt, peppercorns, mustard and thyme. Cut away fat and score meat cross-wise on both sides. In large container, pour the marinade over steak. Cover and refrigerate for 2 hours (preferably overnight), turn occasionally. Before cooking, drain and retain marinade. Press peppercorns into scored steak. Let stand 30 minutes, season with salt.
Use soup pot. Add water. Bring water to a boil on top of stove, adding all the ingredients except shrimp. Then add shrimp and cook until tender. Drain, reserving fluid. Place shrimp in blender with 2 cups of liquid. Blend until finely chopped. Add to remaining liquid in pot. Serve hot with crackers.
In medium mixing bowl, beat	eggs; set aside. Drain both cans of apples or blueberries from muffin mixes; add to beaten eggs. Stir in flour and dry muffin mixes. On well floured pastry sheet, roll out dough to 1/2-inch thickness. Cut out doughnuts with a floured, 2 1/2-inch diameter doughnut cutter, pressing straight down. Meanwhile, in a large saucepan, or deep fat fryer, heat cooking oil to 375°. Fry the doughnuts and holes, a few at a time, for 1 to 1 1/2 minutes or	until golden brown, turning several times. Drain on paper toweling. If desired, sprinkle	powdered sugar over tops or roll in granulated	sugar or cinnamon sugar. Store cooled doughnuts in a sealed container.
Brown meat and add onion. Mix in salt, pepper, corn, soup, water and cheese. Spread it in a large cake pan and top with noodles. Bake at 350° for 30 minutes. Serves 4 to 6.
Saute onion and celery in butter until tender. Stir in meat, oregano and gravy. Season with salt, pepper and Worcestershire sauce. Heat through.
Preheat oven to 375°. Grease pan (heat in oven). Mix all ingredients together and bake 30 minutes or until it is golden brown.
Beat cheese, sugar and milk until well blended and smooth. Fold in whipped topping and vanilla. Store in refrigerator.
Mix all ingredients and spread on party rye bread slices. Bake in slow oven (250° to 300°) for 10 to 15 minutes.
Brown hamburger and onions, drain. In large pot (at least 8 quarts) mix all ingredients, except salt and pepper. Bring to a boil. Reduce heat and simmer 2 to 3 hours. Check about 30 minutes before serving and add salt and pepper. If soup is to thick add water to desired consistency. Soup can be frozen or canned for later use.
In medium bowl, combine all ingredients, except oil; mix well. In large skillet, drop mixture by heaping tablespoonfuls, a few at a time, in small amount of hot oil. Fry until golden on both sides. Serve hot.
Take a large size mixing bowl and add ingredients as follows: Line bottom and sides of bowl with lettuce. Add celery, red onion, green peppers and sweet peas. Mix Miracle Whip with sour cream. Smear over top like a frosting. Let set several hours or overnight. Top with shredded Cheddar cheese and Bac*Os or crumbled crisp bacon bits.
Baking Temperature: 350°. Baking Time: 1 1/4 hours.
In large skillet, brown zucchini and onion in oil. Place in 2-quart baking dish. Brown beef; drain. Stir in tomato sauce, garlic, salt and cinnamon. Simmer for 10 to 15 minutes. Spread over zucchini and onion. Blend cottage cheese and egg; spread over meat. Sprinkle Parmesan over all. Bake for 30 minutes at 350°.
Combine cinnamon and sugar. Toss biscuits in mixture a few at a time. Place sugared biscuits on a greased bunt pan. Combine margarine and remaining sugar mix and pour over biscuits. Bake at 359 degrees for 40 minutes or until brown. Turn onto serving plate. Pull off pieces.
Cream shortening with sugar. Add molasses and eggs; beat well. Sift dry ingredients. Add alternately with hot water. Bake in a greased 9-inch square pan for 50 minutes at 350°. Good luck!
Cream the shortening, sugar and egg. Add the orange juice and rind alternately with the dry ingredients. Drop by tablespoon onto lightly greased cookie sheet. Bake at 400° for 8 to 10 minutes. Cool and ice. Makes 3 dozen.
Cook sausage and onions until sausage is golden brown, stirring constantly. Add sausage and onion mixture to rice and pour into well-greased casserole. Make a layer of grated cheese. Top with tomatoes to which Tabasco sauce has been added. Bake at 300° for 1 hour. Makes 6 to 8 servings.
Cook chicken tender in 1 1/2 cups water (save broth). Cool. Tear into bite size pieces and place in 10 x 10-inch casserole dish. Cover with cream of chicken soup (undiluted). Chop celery and onion. Saute in 2 tablespoons butter until tender. Cool. Mix with broth from chicken, beaten egg, sage, salt and pepper. Add this mixture to enough chicken flavored Stove Top stuffing to make desired consistency. Top casserole with it. Bake in a 350° oven until golden brown.
Melt margarine and pour over brown sugar. Cream the two. Add eggs one at a time and beat after each addition. Sift flour and baking powder together and add gradually to the creamed mixture. Beat well. Stir in nuts and chocolate chips. Turn into a greased 9 x 13-inch pan and bake at 350° for 25 minutes.
Fold milk and Cool Whip together. Add cherries, drained pineapple and nuts. Put in 9 x 13-inch cake pan. Put in freezer. Take out about 15 or 20 minutes before serving. Cut in squares and serve. Always a dessert ready for company!
Add cabbage and onion to boiling stock. Meanwhile, cook and puree other vegetables, then add to the soup and cook about 10 minutes more. Salt to taste.
Slice sirloin steak into thin strips. Brown in oil. Add salt and pepper, soy sauce and Worcestershire sauce to suit taste. Cover and cook about 10 minutes, or until tender. Add cut up peppers and onions with water. Cover and simmer about 5 minutes. Serve with baked potatoes and salad.
Mash sweet potatoes in blender, using 1/3 cup syrup in can. Mix other ingredients in sweet potatoes. Spread in greased glass dish.
Combine the first 11 ingredients in a large bowl; beat 2 minutes at medium speed. Spoon batter into 2 greased and floured loaf pans. Bake at 350° for 1 hour, or until wooden pick inserted in center comes out clean.
In a large bowl combine the first 6 ingredients. Stir in remaining ingredients. Cover; chill. Makes 8 cups.
Preheat oven to 350°. Grease pan, 9 x 13-inch. Beat eggs for 1 minute. Add brown sugar and mix; add white sugar and mix. Add melted oleo, then add flour, chopped nuts and vanilla. Bake 35 minutes. (When done, insides will be slightly moist.) Cut when warm. Store in tight container.
Blend powdered sugar and cocoa in a mixing bowl. Add milk and margarine. Do not mix.