HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Beat whole eggs until foamy. Add sugar to eggs and mix. Sift flour, baking powder and salt together. Add dry ingredients to other mixture; mix well. Put in vanilla and beat. Pour into greased and floured cookie sheet or shallow pan. Bake until brown. Immediately after removing from oven, pour jelly on. Spread out well. Roll up and let cool. Unwrap it and wrap in wax paper. (I put in old cloth to cool.)
Combine the first 4 ingredients in saucepan. Add 2 cups strawberries; mash strawberries in saucepan with potato masher. Bring to simmer, stirring until thickened. Cool to lukewarm. Cut cake lengthwise to make 3 layers. Spread about 2 1/2 tablespoons of strawberry mixture between each layer. Sandwich layers together.
Cut eggs in half lengthwise. Remove yolks; mash in small bowl. Stir in dressing, relish, mustard and seasonings until smooth. Spoon or pipe into centers of egg whites. Cover; refrigerate until ready to serve. Makes 16.
Soak rice in enough water to cover. After rice has absorbed water and softened, drain. Combine all ingredients and grind well. Add meat stock and mix well. Simmer all ingredients until cooked. Serve hot. Makes 4 servings.
Combine first five ingredients. Pour into casserole dish. Top with cheese and stuffing mix. Bake at 350° for 45 minutes.
Put angel food cake mix in bowl. Stir in crushed pineapple (juice and all). The juice from the pineapple will serve in place of the liquid to mix your cake. Be sure to stir in...do not use a mixer. Pour into a greased 9 x 13 inch pan. Bake as directed on cake box. Remove from oven. Take a toothpick and poke holes in cake. Mix your Jello in a bowl; pour over cake. Refrigerate and let Jello set up. Spread Cool Whip (can be fat-free) over Jello. Cut and serve.
Boil potatoes (don't cream). Brown meat and drain off fat. Stir in soup; do not add water. Heat thoroughly. Serve mixture spooned over boiled potatoes that have been mashed with a fork.
Heat the butter and olive oil in large skillet. Add asparagus, bell pepper, and mushrooms. Saute until tender crisp. Add salt, if needed. Add shrimp and stir fry until shrimp turns pink. Sprinkle with sauce mix and soy sauce. Mix well. Serve over rice.
Stir together peanut butter and margarine. Gradually add sugar, stirring until combined (can do this with hands). Shape into balls and put on waxed paper. Let stand until dry (about 20 minutes). Melt chocolate. Cool slightly. Dip balls into melted chocolate, letting excess drip off. Place on waxed paper. Let stand until coating is dry. Makes about 30 pieces; can be doubled.
Melt butter in a saucepan. Remove from heat; blend in sugar. Add eggs one at a time. Beat well after each. Add vanilla. Sift together flour and baking powder. Add all at once. Stir to mix thoroughly. Gently stir in chopped nuts. Turn into greased oblong pan, 13 x 9 x 2-inches. Spread dough evenly with spatula. Bake in a preheated 350° oven for 25 to 30 minutes. Don't overbake. Cool cookies in pan. If desired, drizzle with glaze.
Bake cake mix in 2 round pans (9 or 8 x 1 1/2 inches) as directed on package. Freeze one layer for later use. Cut the other cake layer into halves to make 2 semicircles. Prepare frosting mix as directed on package. Put halves of cake together with frosting to form body. Place cake upright on cut edge on serving plate or tray.
Boil chicken until done. Take out and cool. Cook spaghetti in broth. While this is cooking, in a skillet with butter, cook onions, bell peppers and celery until tender. Add tomato soup, mushroom soup, chili powder, Ro-Tel and mushrooms. Mix well and add spaghetti and chicken. Put into casserole and top with cheese slices. Bake 15 to 20 minutes at 350° or until cheese melts.
Mix all ingredients together and knead as for bread for 5 minutes. Knead each day for 3 days. On the 4th day, shape into long logs, approximately 3 rolls each recipe. Place on a jelly roll (or shallow) pan. Bake 8 hours at 125°. Turn once after 4 hours. Cool and refrigerate. Best if placed on a wire rack in pan when baked.
Boil 2 cups water with sugar until dissolved. Boil additional 2 cups of water with tea bags. Let stand for 15 minutes. Remove tea bags.
Mix first 5 ingredients for 5 minutes. Fold in chips and 1/2 of chocolate bar. Bake in a greased, unfloured tube pan for 55 to 60 minutes at 350°. Sprinkle rest of grated chocolate on top while cake is hot.
Brown meat, garlic and onion. Add tomato, chili powder, salt and pepper. Spray 9 x 13 inch pan with Pam (cooking spray). Line bottom with 6 tortillas.
In bowl, beat egg whites. Pour over walnuts. Add brown sugar and mix. Melt oleo on cookie sheets. Spread coated nuts onto cookie sheet. Bake at 250° for 45 minutes, then turn nuts. Continue to bake about 45 minutes. Let cool and serve.
Mix margarine and cream cheese in large mixing bowl until smooth. Add seasonings and beat until fluffy. Stir in minced crawfish. Spoon into ovenproof glass dish and heat at 350° until just hot throughout. Serve with sourdough bread or Melba toast. Serves 20.
Slice the bananas. Combine the bananas, strawberries, milk and 1 pint of the ice cream in a blender in batches. Blend until the mixture is smooth. Pour the milk shake into 4 tall glasses and top each with a scoop of the remaining ice cream. Garnish with a fresh strawberry. Makes 4 servings.
Roll up chicken breasts. Wrap 2 slices of smoked beef around each breast. Hold together with a toothpick. Combine soup and sour cream. Pour over chicken, which has been placed in a baking dish. Cover and bake 3 hours at 350°.
You will also need 1 package of wooden skewers. On wooden skewer, alternate pieces of pork, pepper, onion, pineapple and cherry while alternating one piece of bacon woven between pieces.
Beat eggs, sugars, oil and zucchini. Add dry ingredients; mix well. Add vanilla and nuts. Pour into 2 greased and lightly floured pans. Bake at 350° for 40 minutes. Test for doneness with a toothpick. Stores well in freezer for several months.
Mix cake mix as directed only using 1 cup of water. Add orange jello. Bake according to directions on box. When cool, split the layers. Mix sour cream, sugar, coconut and orange juice. Put in fridge before you make the cake. When cake is cool, frost layers upside down until the last layer. Reserve 1 cup of filling to mix with 8 ounce carton of Cool Whip for icing top and sides. Refrigerate overnight (very good).
Prepare gelatin as directed on box. Arrange pitted cherries in mold and pour 1/2 of gelatin on top. Chill until firm and add remaining gelatin. Serve on lettuce leaves with dressing and cottage cheese.
In a 2 quart saucepan, stir together all ingredients, except orange juice. Bring to a boil; reduce heat and simmer 10 minutes. Strain. Stir in orange juice; heat, but do not boil. Serve hot.	Garnish with cinnamon sticks, if desired.
Mix all ingredients together and pour into a graham cracker crust. Top with fresh strawberries, blueberries or any other fruit desired.
Place 1/4 c. butter in a 12 x 7 glass dish. Microwave on medium for 1 minute or until butter is melted. Stir in 40 large marshmallows. Microwave for 1 minute on medium or until they are softened. Stir until smooth. Mix in 5 cups of Rice Krispies. Press down with spatula and allow to cool. Cut into squares.
Combine chilled juices. Add 7-Up or ginger ale. Add ice cubes.
Mix well. Place in an 8 x 13 x 2-inch pan. Bake for 1 hour at 325°. You may also add 1 cup of chopped nuts to the top before cooking.
Melt butter. Add vinegar and all other ingredients. Bring to a slow boil; simmer for a few minutes. Great on chicken. We like it best on grilled pork.
Prepare fettuccini as package directs and drain . In large skillet, heat oil; add chicken, peppers, onion, mushrooms and seasoning. Cook and stir over medium heat until chicken is cooked through 8 to 10 minutes. Add hot cooked fettuccini.
Combine all-purpose flour, whole wheat flour, baking soda and salt together in a small bowl; stir well and set aside. Combine sugar and oil in a medium mixing bowl. Beat at medium speed for 2 minutes until well blended. Add eggs; beat until light and lemon-colored.
Mix cracker crumbs and melted margarine and line bottom only of a 9 x 13-inch pan. Mix eggs, sugar and margarine in large bowl and beat at medium speed for 15 minutes. Spread mixture over graham crackers. Drain pineapple and spread evenly over mixture in pan. Slice bananas and put on top of pineapple. Spread Cool Whip over bananas. Cover whole mixture with nuts and cherries. Refrigerate several hours or overnight.
Let set overnight. Take out 1 hour ahead. Bake at 350° until lightly browned on top. Serves about 8.
Preheat oven to 400°. In a small bowl, combine cheese with margarine. Blend thoroughly with large wooden spoon. In separate dish, combine salt, paprika and flour. Blend flour mixture into cheese mixture. Measure one teaspoon of mixture and shape around olive, keeping the pimento uncovered. Place 3 inches apart on ungreased cookie sheet. Bake 15 minutes. Dough will spread out while baking.
Melt and stir until blended. Grease the inside of a Tupperware funnel, blocking the end with foil. Pour in chocolate mixture; chill and let set. Unmold when completely hardened, then wrap in foil. It's a perfect present or treat for the kids.
Place cucumbers and onions in large colander. Sprinkle with salt and let stand for 1 hour. Rinse well with cold water and drain thoroughly. In large pot, place cucumber and onions; add remaining ingredients. Bring to a boil and cook about 5 minutes. Ladle into hot sterilized jars and seal.
Prepare muffin tins for 18 muffins. Sift white flour, baking powder and soda. Add remaining ingredients and mix well. Beat egg, sour milk, oil together in separate bowl. Combine with dry ingredients with a few swift strokes. Fold in raisins; fill muffin cups 2/3 full. Bake 20 minutes in 425° oven.
Heat milk and butter in microwave to lukewarm. Stir in sugar. Sprinkle yeast on top. Stir in enough flour to make a batter (should resemble cake mix batter). Cover with warm towel and let rise 45 minutes. Add more flour, baking soda, powder and salt. Mix well to make moist dough consistency. Refrigerate. When ready to cook, roll dough, cut into circles and let rise on pan again 2 hours before baking at 350° for 20 minutes.
Scrape carrots. Remove ends and cut into matchstick pieces. Drop into boiling salted water. Cook 4 minutes. Drain, then plunge into ice water. Remove immediately; drain well and set aside or refrigerate. At serving time, place peas in a sieve or colander. Run hot water over peas; drain well. Melt butter or margarine in large skillet. Add onion. Cook until onion is partially tender. Add peas and carrots. Shake skillet and gently stir vegetables over medium heat until heated through, about 5 minutes. Toss with parsley and tarragon. Makes 6 to 8 servings.
Beat margarine, sugars, egg and water until creamy. Combine and add flour, salt and baking soda to creamy mixture. Add raisins and rolled oats. Mix well and drop by teaspoon onto cookie sheet. Bake 12 to 15 minutes in preheated 350° oven.
Slice each loaf into 8 slices. Cut each slice in fourths, making 64 pieces. Spread these in a 9 x 13-inch buttered pan. Mix Jell-O, sugars and spices. Add nuts and sprinkle evenly over bread. Dab butter over all. Let rise to top of pan. Bake in a 350° oven about 30 minutes. Take from oven and turn upside down on a cookie sheet so juices run through the pull apart rolls. Delicious.
Brown hamburger meat in skillet, then drain. Cook macaroni and drain. Add all ingredients. Pour in a covered dish and bake in oven at 350° for 15 minutes.
In saucepan, combine soup, milk and Velveeta cheese and heat over medium heat until cheese melts. Add green chilies and set aside. Brown meat with onion and drain. Add chili powder, cumin (and salt and pepper if desired) to meat mixture and mix well. Warm tortillas in microwave or in warm skillet, one at a time. Put meat mixture and grated Cheddar cheese in tortilla and roll up. Arrange tortilla rolls in long baking dish and pour soup mixture over all. Top with additional Cheddar and Monterey Jack cheese. Bake at 350° until hot and bubbly, about 30 minutes.
Mix together and use with fresh broccoli and cauliflower or slaw or as a dip.
Mix and place in a loaf pan or form into a loaf. Bake at 350° approximately 2 hours.
Cook roast with garlic salt and Worcestershire sauce to taste in cooking bag or pressure cooker. Remove when done. Tear roast into small pieces. Place in skillet; add barbecue sauce and honey. Mix well. Cover and simmer on medium for 15 to 20 minutes. Adjust amount of honey to suit taste.
Place cabbage in shallow 4 quart dish. Pour in milk; sprinkle with bread crumbs and dot with butter. Bake covered at 350° for 30 minutes or until bread crumbs are browned and cabbage tender.
Cream well margarine, Crisco and sugar. Add eggs, 2 at a time and milk, 1 egg last. Add all flavorings. Bake 1 hour and 30 minutes at 300°.
Put all ingredients in mixing bowl except 1 cup flour (use this one cup to roll out rolls) and yeast. Beat smooth; add yeast mixture. Let rise in warm place for 1 hour or until double in size. Pour dough out over the 1 cup flour; knead until smooth, roll out to 1/2-inch thick and cut. Place into greased pan. Let rise until double. Bake at 350° for 20 minutes. Brush with butter. Shape into loaf, if desired and bake at 350° for 1 hour. Recipe makes one loaf.
Saute onion and mushrooms in oil until limp. Cut 4 (12-inch) squares of aluminum foil and oil tops. Scatter sauteed onions and mushrooms in the middle of each foil square. Place salmon fillets on top, skin side down. Whip egg yolks and 1 cup vegetable oil to foamy stage. Salt and pepper to taste. Spoon sauce over fillets. Fold and seal packets securely and place in baking dish. Bake in 550° oven for 10 to 15 minutes depending on thickness of fillets. Place packets on plate with fresh lemon.
Pour both packages of gelatin in boiling water, stirring until gelatin is dissolved. Gradually add orange sherbet, stirring to melt. Stir in pineapple and oranges. Pour into an 8-inch square dish or a 10 x 6-inch dish; refrigerate to congeal. Serve topped with nondairy whipped topping, if desired.
Blend the cream cheese, powdered sugar, margarine and vanilla. Add coconut and nuts. Frost. Chill in refrigerator for best taste. Serves 16. Can freeze. Must do ahead. Tastes best if cold.
Heat waffle iron. Beat eggs. Beat in remaining ingredients with a rotary beater until smooth. Pour batter into center of waffle iron and bake.
Wash and cut potatoes into wedges (leave skins on). Melt butter. Add curry powder. Toss wedges in butter and curry powder mixture. Bake in single layer on baking sheet at 350° until browned. Toss baked potatoes with salt in a brown paper bag and serve.
Heat oil in pan and brown garlic. Add parsley, oregano and clams. Cook only for 2 to 3 minutes. Prolonged cooking toughens clams. Makes enough sauce for 1 pound spaghetti or other macaroni. Serves 4 to 6.
Mix egg and milk. Add sifted meal, flour, soda, baking powder and salt; mix together and add onion. Shape by dropping from tablespoon into hot oil after cooking your fish. Makes about 2 dozen.
Mix first 3 ingredients and refrigerate. Mix powdered milk and water and refrigerate. When jello starts to gel add powdered milk. Pour over graham cracker crust and sprinkle with nuts if desired.
In 2-quart casserole, combine sugar, water, salt, cinnamon, allspice, cloves and nutmeg. Cook at high 1 to 1 1/2 minutes or until sugar is melted; stir in nuts. Cook at high 4 to 5 minutes or until syrup begins to harden. Immediately pour nut mixture onto buttered cookie sheet. Spread thinly. Cool; break into small pieces. Yields 1 1/2 cups.
Preheat oven to 325°. Combine frozen potatoes, sour cream and cheese. Add salt and pepper to taste. Pour into greased baking dish. Pour melted margarine over top. Bake until bubbly at 325° (about 30 minutes).
With mixer, blend cream cheese, butter and sugar. Add flour and blend. Mix in chips and nuts. Drop by teaspoonfuls onto ungreased cookie sheet or sheet covered with parchment baking paper. Bake in oven at 350° for 12 to 15 minutes.
Cook hamburger; warm beans. Put ground beef, refried beans and cheese in a cake pan. Heat it until cheese is melted, with olives and onions on it. Then put tomatoes, sour cream, guacamole and the rest of cheese on. Then it's ready to eat with some chips.
Brown together hamburg and onion; drain grease. In a crock-pot or pot, add hamburg mixture, garlic to taste, baked beans, tomato sauce, salt to taste, chili powder and taco sauce. Simmer for 1 hour. Enjoy!
Grate zest from orange slice flesh and put into casserole with zest, apples, onion, celery, apricots, spice and 2 tablespoons of the vinegar. Mix mustard with honey and remaining vinegar. Spread over ham and place in casserole. Cover tightly, cooking about 2 hours (or as specified on ham package) at 325°. Remove ham. Keep warm. Press contents of casserole through sieve and reheat sauce gently in saucepan. Pour sauce into sauce boat. Serve with ham.
Brown chops in oil; remove. Brown garlic and onion. Add sauce and spices. Layer chops in the sauce; let come to a boil. Add mushrooms and green peppers until cooked.
Combine all ingredients. Marinate overnight and serve with taco flavored chips or white corn tortilla chips (my favorite). Serves 10 to 12.
Mix sugars; add butter and cream until smooth. Add eggs and mix thoroughly. Add molasses. Combine dry ingredients in separate bowl. Add slowly to creamed mixture. Form dough in small balls and roll in sugar. Bake at 350° for 8 to 10 minutes. Yields 5 dozen.
Combine dry ingredients together. Cut in the Crisco. Add enough water (ice cold) to egg yolks to make 1 cup. Pour over flour. Makes 6 crusts.
Mix together and seal in large jar. Add several teaspoons of mix to a cup of boiling water (to taste).
Mix cream cheese, warmed, with powdered sugar. Spread on crust. Whip cream with sugar. Spread on cheese. Put on one layer of miniature marshmallows; one layer well drained crushed pineapple; layer of blueberry pie filling. Sprinkle with chopped nuts and chill.
Combine first six ingredients. Mix pumpkin and milk until blended. Cream shortening and sugar in mixer bowl. Add egg; beat until mixture if fluffy. Add flour mixture alternately with pumpkin mixture, beating well. Combine blueberries and 1 tablespoon flour. Gently stir into batter. Fill 18 paper lined muffin tins 3/4 full. Sprinkle streusel over top of muffins. Bake in 350° oven 40 minutes or until done.
Brown hamburger. Spread beans in serving dish. Layer hamburger over beans. Sprinkle with salt and pepper. Layer guacamole, ground onions, grated cheese, sour cream and sprinkle with chopped olives. Serve with salsa if desired.
Sift flour, baking powder and instant pudding mix. Mix sugar, eggs and oil. Add flour mixture and milk alternately, mixing well. Stir	in apples and dash of salt.	Bake in 9 x 13-inch, greased and floured pan for 40 minutes in a 350° oven. Ice with your favorite cream cheese icing after cake cools.
Lightly brown the meat in butter, keeping it crumbly. Cut tops from onion; add to meat. Cut potatoes and carrots and place over ground beef in skillet. Season. Cover and simmer over low heat until vegetables are tender (might be necessary to add a little water). Add green beans and soup and cook 10 to 15 minutes longer.
Drain juice from ground pears. Add soda to pears and let stand. Cream shortening and sugars together. Add egg and mix well. Add pear mixture, flour, salt and cinnamon. Bake in a 9 x 10-inch greased pan, about 40 minutes, in a 350° oven.
Bake eggplant at 450° until soft to the touch. Remove skin, chop pulp almost to a puree. Fry onions in oil until soft; stir in chopped green peppers and fry 6 minutes longer. Skin tomatoes and chop coarsely; add to onions. Add eggplant and all seasoning. Cook, uncovered, until mixture is thick enough to spread . Chill until ready to serve on black pumpernickel or sesame crackers.
Combine first 5 ingredients. Brush squash and zucchini with one-half of mixture. Spray grill rack with vegetable spray oil. Place vegetables (cut side down) over medium-hot coals. Cook 3 minutes. Turn and brush with remaining mixture. Continue to cook an additional 5 minutes or until vegetables are tender. Serves 8.
Roll quite thin; cut in cookie shapes. Bake on cookie sheet to light brown. Place in a 400° oven for 8 minutes.
Drain pears and reserve syrup. Mix cream cheese with honey until well blended. Arrange pears in a baking dish and fill hollows with cream cheese mixture, dividing evenly. Sprinkle with graham cracker crumbs and pour reserved syrup around pears. Bake in a 350° oven for about 20 minutes or until well heated.
Melt cheese and butter. Pour into powdered sugar and cocoa and mix well. Add 1 Tbsp. vanilla and chopped nuts. Pour into two 13 X 9 inch buttered pans. Pat down and refrigerate. Freezes well.
Combine flour, sugar, milk and melted butter in bowl; mix well. Pour into casserole. Spoon undrained peaches over batter. Bake at 350° for 35 to 45 minutes or until lightly browned. May substitute nutmeg for cinnamon. Yield: 6 servings.
Cream together butter and shortening. Add sugar and eggs; sift dry ingredients together into a bowl. Add vanilla to creamed mixture. Alternate dry ingredients and milk to creamed mixture until completely mixed. Bake in 10-inch tube pan at 325° for about 80 to 90 minutes.
Combine butterscotch morsels and peanut butter in a 2-quart glass bowl. Microwave on High for 2 minutes (after 1 minute, stir). Add noodles. Stir to coat noodles. Drop by rounded teaspoon on waxed paper. Top with two raisins or cherries. Let harden on waxed paper.
Blend all ingredients. Beat 4 minutes at medium speed. Pour in prepared Bundt pan. Bake at 350° for 50 to 60 minutes.
Combine the brown sugar, oleo, corn syrup and salt; heat to boiling. Boil for 5 minutes in a large kettle. After removing from heat, mix in the soda and vanilla; pour this mixture over popped corn. Place in shallow pan; bake for 1 hour at 200°, stirring every 15 minutes. Cool and break.
Drain all beans and rinse with cold water. Put in a large bowl. Add the celery and onion. Marinate overnight in the following dressing.
Beat eggs well. Mix flour with sugar and stir into eggs. Add butter, then buttermilk and flavorings. Pour into 2 unbaked pie crusts. Bake at 450° for 10 minutes. Reduce heat to 350° and continue to bake for about 40 minutes.
Grind all vegetables. Mix together; add the rest of the ingredients. Stir well. Cook for 20 minutes. Can in sterilized jars.
Cream butter, sugar and egg. Add sifted flour, soda, salt and spices. Stir into creamed mixture. Stir in vanilla. Fold in sliced apples and nuts or use nuts to sprinkle over top. Bake in greased 8 x 8-inch pan for about 45 minutes to 1 hour at 350°. Serve warm with powdered sugar dusted over top or whipped cream. Even nice with vanilla ice cream. I sometimes use as a breakfast dish as well.
Drain pineapple and slice bananas in juice. Drain liquid from fruit cocktail and mix instant pudding into liquid. Mix pineapple, fruit cocktail and juice together.
Mix flour and sugar together; add margarine and vanilla. Stir in eggs. Mix all together. Stir in pecans, then chocolate morsels. Bake at 325° for 1 hour.
Cook cauliflower, carrot and onion until extra tender. Then run through blender. Add half and half, margarine, milk, bacon and the Velveeta cheese to taste. Add salt and pepper to taste. Can put in cream of mushroom soup or thicken milk with flour.
Finely chop bacon and fry in saucepan. Add green beans with bacon and grease. Cook on low, stirring often. Add a dash of garlic salt.
Soak gelatin in cold water or pineapple juice for 5 minutes. Dissolve in boiling water. Add salt, sugar, vinegar and lemon juice, mix and cool. When mixture begins to thicken, add the remaining ingredients.
Drain broccoli except 2 tablespoons liquid. Add Velveeta cheese and 1/4 stick butter. Stir until melted, then place in casserole. Mix 1/2 roll Ritz crackers with 1/2 stick butter. Spread crumbs over casserole. Bake in oven for 15 to 20 minutes at 350°.
Melt butter. Add onion. Cook until wilted. Add Worcestershire sauce and sugar, then add other ingredients and simmer until tender.