HumbleIntelligence/food-ner-1-Million huggingface dataset:
In mixer, cream butter and sugar until fluffy. Beat in egg yolks, flour, salt, milk and lemon juice. In bowl, beat egg whites until fluffy, then add to mixture. Bake 15 minutes at 375° then 45 minutes at 300° until lightly golden.
Mix Pet milk and marshmallows together and melt, stirring constantly. Add nuts, fruit and crumbs. Mix well and press in pan or dish and store in refrigerator.
Combine 2 teaspoons sugar and 1 tablespoon cornstarch in saucepan. Add 1/2 cup water. Cook over medium heat, stirring constantly until thick and clear. Cool. Beat egg whites with salt and vanilla until soft peaks form. Add 4 tablespoons sugar after adding cornstarch mixture. Beat until it stands in stiff peaks. Spread on pie. Bake for 10 minutes at 350°.
Melt chocolate and then add butter, milk and vanilla. Add confectioners sugar and nuts or coconut. Mix well and pour into a buttered, square pan.
Boil and debone chicken to bite-size pieces. Set aside. Prepare rice as directed. Set aside. Saute onion in butter or margarine until soft; blend in flour, soup and milk and add mushrooms.
Combine chips, butter and peanut butter. Melt in large saucepan, stirring until all ingredients are melted. Take pan off stove and add cereal. Mix until all cereal is coated with chocolate mixture. Put 1 cup of powdered sugar in brown paper bag. Add cereal and shake until mixture is powdered with the sugar.
Combine all ingredients. Shape into loaf or ring mold. Cover with wax paper. Microwave at Medium for 15 to 16 minutes. Let stand 5 minutes.
Blend eggs, milk, onion and peppers in a blender. Add to dry ingredients. Fry in deep fat. They will turn over by themselves when 1 side is done.
Flake tuna and add salad dressing, mustard, Worcestershire sauce and horseradish. Fill croustades or shells; top with grated Parmesan cheese. Bake in moderate oven until brown. Serves 6.
Mix all ingredients together, make into 6 patties and fry until done. Can also be microwaved, power High for 5 minutes. Rearrange patties and cook 5 more minutes at power 7 or until done.
In saucepan, combine sugar, cornstarch, and salt. Gradually add cherry juice, stirring until thick and clear. Add butter and extract. Cool. Line 9 inch pie plate with pastry. Add cherries to cool cornstarch mixture. Pour into pastry lined pie plate. Top with crust. Crimp edges high. Fold strip of aluminum foil around edge of pie. Bake in oven (425°) about 40 minutes. Remove foil 10 minutes before end of baking. I roll the crust between 2 sheets of wax paper. I fold it and put it in the pan, on the top crust I spread canned milk on top crust, then cut holes and put bits of oleo in the holes. Then sprinkle sugar on top of crust.
Cream oleo and sugar for 20 minutes. Put in 1 egg at a time, beating after each egg. Add 7-Up. Pour into well-greased and floured tube pan and bake 1 1/4 hours at 325°. God bless!
Preheat oven to 250°. Melt butter in a large oven pan. Add remaining ingredients and mix thoroughly. Bake at 250° for 1 hour, stirring occasionally. Store in an airtight container.
Combine in double boiler the oil, chocolate and sugar. Beat in eggs one at a time. Add vanilla and flour. Chill. Drop into sugar and shape. Bake on wax paper in moderate oven (375°) for 12 to 15 minutes. Makes 6 dozen.
Mix honey and eggs together. Add baking powder and flour sifted together, then add chopped nuts, dates and flavoring. Bake at 350° on cookie sheet for 15 to 20 minutes. Mixture should be 1/4 inch deep. Cut in strips (1/2 x 3-inch). Roll in powdered sugar before serving. Yields 60 to 72.
Mix together and serve. Drain fruit. This is very good. I used a whole can (large) or crushed drained pineapple and small can of mandarin oranges. My grandchildren loved it.
Mix ingredients together. Pour into greased loaf pan. Bake at 350° for 1 hour. Brush top with melted butter.
Mix all the ingredients. Place mixture in a casserole dish. Top with grated cheese. Cook at 375 until cheese in melted well.
Spread and flatten 1 package of refrigerated peanut butter cookie dough in a pizza pan. Bake according to directions. If it bakes over the edge of the pan, trim some away. Cook completely.
Mix and sift dry ingredients. Add Miracle Whip and mix. Add milk, all at once, and stir. Turn out on floured board and knead 5 or 6 times. Roll to 1/2 or 3/4-inch thick. Cut with biscuit cutter. Bake at 350° until done.
Saute beef and onions in margarine in large saucepan until meat is browned. Add tomatoes, water, celery, bouillon cubes, bay leaf, Worcestershire sauce, salt and pepper. Bring to a boil; cover and simmer 30 minutes. Add mixed vegetables, noodles and thyme. Bring to a boil; cover and simmer 15 minutes. Makes 8 to 10 servings.
Marinate marshmallows in pineapple with juice. Add whipped cream and cheese. Moisten gelatine in cold water and dissolve in 1/4 cup hot water. Add to mixture, then add pecans. Pour into mold. Sprinkle some grated cheese on top and chill overnight.
Have all ingredients at room temperature. Soften butter in a bowl. Add spices and salt. Mix well. Add sugar. Mix well. Beat 5 of the eggs, one at a time. Stir in flour and the last remaining egg. Grease only the bottom of a 9-inch tube cake pan and flour lightly. Place in a cold oven. Bake at 300° for 1 1/2 hours or until well done. Cool at least 20 minutes before turning out.
Saute green pepper, onion and sausage in butter for 5 minutes. Combine cornstarch, ginger, vinegar, soy sauce and preserves. Stir into sausage mixture. Cook over low heat until sauce thickens. Mix in pineapple chunks and heat. Serve over chow mein noodles or rice.
Sift flour, baking powder, cocoa and salt. Beat Crisco and sugar good. Add eggs, one at a time, and beat well. Add milk and dry ingredients alternately and beat well after each addition. Add vanilla. Bake in tube cake pan at 325° for 1 or 1 1/2 hours.
Mix first 5 ingredients. Let stand 5 minutes. Add the rest; mix until flour is dampened. Fill oiled cans a little more than half full. Place in cold oven. Bake at 325°. Bake about 40 minutes. Let set a little before you loosen them. Run a serrated knife around the sides and they will slowly slide out. Makes 7 cans. Tastes better the longer it sets. Can use more nuts, prunes and raisins.
Combine all ingredients in a large casserole dish; mix well. Bake, uncovered, for 40 to 45 minutes in a 350° oven.
In a medium-size saucepan melt butter or margarine and saute onions. Combine all the other ingredients and let it simmer until your ribs are ready.
Cut potatoes into wedges; cook until tender. Drain. Layer baking dish with potato wedges, slice butter and place on top of potatoes. Add salt, pepper and garlic salt (may use seasoned salt as well). Place in oven on broil until golden brown.
Mix onion, Ro-Tel tomatoes, green chilies and soup in blender. Brown ground beef and drain. Break 6 tortillas in pieces and spread in bottom of 9 x 12-inch pan. Put half of the ground beef, half of the sauce and half of the cheese over the tortillas. Place other 6 tortillas on top of the cheese (do not break up these tortillas). Put rest of meat, sauce and cheese over the tortillas. Bake at 350° for 30 minutes.
Dissolve jello in boiling water. Add pineapple juice, lemon juice, crushed pineapple, grated carrots and celery. Pour into molds and chill until firm.
Mix all ingredients together. Make into 1-inch meat balls. Cut bacon slices in half and wrap each slice around meat ball. Hold together with toothpick. Bake in 400° oven for 30 minutes, or until bacon is crisp. Remove toothpick and serve hot.
Remove all fat from the meat and grind with a meat grinder. Mix the ground meat with bread crumbs, egg, parsley, green onions, green pepper, garlic powder and basil. Salt and pepper to taste and shape into patties.
Mix water with soup, onion, salt, lemon juice and dash of pepper in saucepan. Bring to boil over medium heat, stirring occasionally. Pour about 1/2 of soup mixture into greased 1 1/2-quart casserole, then in layers add rice (right from box), partially thawed frozen peas and tuna. Add rest of soup. Sprinkle with cheese and dash of paprika. Cover and bake in a 375° oven for 15 to 20 minutes. After 10 minutes, cut through with knife.
Soften oleo and gradually add powdered sugar, then the frozen, thawed strawberries. Be careful not to add too much berries; it may not take the full 1/2 cup. Blend and spread between layers, sides and top of cake.
Mix sugar, water and cherry juice together. Bring to a boil. Add Jell-O and mashed cherries. Let stand 5 minutes; add pineapple and nuts, then Coke last. Chill and serve.
Peel potatoes, slice or cut into 1/2-inch pieces and boil in salted water just until tender. (Be careful not to overcook or the potatoes will become mush.) Meanwhile cut bacon into small pieces. Cut onion into small pieces or green onions into thin slices. Mix together vinegar, water, sugar, pepper and salt. Fry bacon in skillet until crisp, then scoop bacon out of skillet into vinegar mixture, leaving drippings in skillet. Saute onion in drippings. Add flour to onion in skillet and stir until smooth and thickened. Drain potatoes (when tender) and pour into skillet. Add bacon/vinegar mixture and stir gently to mix evenly.
In heavy saucepan, mix all ingredients except pecans. Stir thoroughly and cook to 238°. Stir often. Cool to 170° and add pecans. Stir until thick. Pour onto a buttered platter and cut into squares.
Melt butter in saucepan; mix in celery and onion. Arrange fish fillets on top. Cover and simmer until fish is done, about 20 minutes for frozen fish, 10 minutes for fresh. Break up the fish with a spoon into bite size chunks. Add remaining ingredients and simmer gently for 30 minutes.
Slice garlic cloves. Mix with olive oil. Set aside for at least 4 hours. Wash potatoes. Cut into quarters. Place into microwavesafe covered dish. Add water. Cook 10 to 15 minutes on High in microwave or until tender. Drain water. Place on grill; brush with olive oil mix. Turn occasionally until slightly crisp. Serve immediately.
Loosen skin of chicken with fingers, working from breast side. Cut off wing tips. Blend butter with lemon peels, salt and herbs. Spread on the meat under the skin and skewer wing to breast. Heat a 9-inch skillet over moderate heat and place chicken, skin side down, in the dry pan. Cover and cook over medium heat 25 minutes or until chicken is nicely browned and tender.
Combine bran flakes, milk and carrots; let stand 5 minutes. Add remaining ingredients, stirring until particles are moistened. Line each muffin tin with two paper liners; fill half full. Bake in 400° oven for 20 minutes.
Put cranberries and oranges, including rind, through grinder. Add celery, nuts and sugar. Make Jell-O using only 1 1/2 cups water. Add other ingredients. Place in refrigerator until thick. Serve with whip cream.
Crush Oreos in food processor. Beat together cream cheese and margarine. Mix pudding and milk. Blend the two mixtures. Add Cool Whip. Layer cookies and pudding mixture in a bowl. (For children's parties, fill clear, plastic cups and garnish with gummy worms.) Refrigerate for one hour.
Slowly cook meat, onion, celery and bell pepper until celery and onion are tender. Add uncooked rice and tomatoes. Add salt and pepper to taste. Simmer about 45 minutes.
Mix first 4 ingredients. Heat until thickened. Add to beaten egg yolks. Bring to a boil. Thicken and remove from heat and add vanilla flavoring. Pour this over banana and vanilla wafers which have been layered. Top with meringue and brown lightly.
Heat large heavy pot. Add meat. Brown on all sides without oil. Pour off any fat. Sprinkle onion around meat. Cover tightly. Cook over low heat for 1 hour. Remove from heat. Keep covered and let meat cool to lukewarm. When cool, slice across grain for serving. Return meat to pot. Sprinkle with salt and pepper. Cover and simmer 1 to 2 hours longer or until tender, turning slices once.
Put cucumbers in stone	jar or glass. Pour over them 1 gallon boiling water with	1 teacup salt dissolved. Let stand 8 days. On the 8th	day, drain off water and wash good. Then pour	over gallon boiling water and let stand 24 hours. Ninth day, pour over a gallon boiling water with 1 tablespoon powdered alum; let stand 24 hours. Tenth day, drain and pour over 1 gallon boiling water and let stand 24 hours. Eleventh day, drain and pour over boiling syrup.
Combine flour, oats, brown sugar, lemon rind and soda in mixer bowl; mix well. Stir in margarine. Reserve 1 cup flour mixture. Press remaining flour mixture into 9 x 13-inch baking pan. Bake at 350° for 20 minutes. Spread cranberry sauce over baked layer. Sprinkle with mixture of reserved flour mixture and pecans. Bake for 25 to 30 minutes longer or until golden brown. Cool. Cut into bars. May be frozen up to 12 months.
Cut chicken into 1/4-inch strips, cutting across the grain. Heat oil and add chicken until they go white (about 3 minutes). Add green pepper, onion, celery, water chestnuts, broth, salt and ginger. Cover and cook about 6 minutes. Mix soy sauce with cornstarch. Add to skillet with bean sprouts. Turn heat down and simmer few minutes. Serve over hot rice. Serves 4.
Drain oranges; save juice. Add enough water to make 1 cup. Dissolve jello in 2 cups boiling water. Add sherbet and stir until melted. Chill until thickened. Then add orange sections and chill until you are ready to serve, about 2 hours.
Wash and drain beans; cover with water. Add salt; soak overnight. In morning drain beans and add 2 quarts water and ham hock with ham shreds. Bring to a boil. Cover and simmer 3 hours. Cut ham off bone; return meat to pot. Add remaining ingredients and simmer 30 minutes more. Enjoy!!
Put cake mix,	eggs, oil and oranges in bowl and mix. Bake at 350° until done.
Cream shortening, sugars and vanilla until light and fluffy. Add eggs and beat well. Add flour to mixture. Stir in chocolate chips. Drop by teaspoonfuls onto a baking sheet. Bake at 375° for 8 to 10 minutes. Makes 2 dozen.
Mix together and drop by rounded spoonfuls. Bake at 350° until golden brown.
Combine 4 cups water, beans and chicken bouillon cubes. Bring to boiling and boil gently for 2 minutes. Remove from heat; cover and let stand for 1 hour. Add sausage, tomato, onion, celery, parsley, garlic, thyme, bay leaf and salt. Return to boiling. Cover and simmer for 1 hour. Stir in wine. Boil gently, uncovered, for 30 minutes more or until liquid is absorbed. Makes 4 cups stuffing, enough for a 5 to 6 pound duckling.
Cream the margarine, oil and sugar. Add eggs, vanilla and sour milk; beat well. Stir in zucchini. Add dry ingredients. Pour into a greased and floured pan, 9 x 13-inch size. Sprinkle with chocolate chips on top. Bake at 325° for 45 minutes.
Add sugar and shortening to boiling water. Cool in mixing bowl. Add yeast that has been mixed with lukewarm water. Add cold water, eggs and salt. Add flour 2 cups at a time. Place dough in bowl and rub with vegetable oil. Refrigerate overnight.
Mix butter and cheese, then add soup mix and flour. Blend and shape into ball and chill. Roll out on floured board. Cut into desired shapes. Bake at 375° for 10 minutes. Makes about 5 dozen. (If difficult to roll out, add more flour.)
In 3-quart saucepan, combine water and broth; bring to a boil. Meanwhile, cut chicken into 1/2-inch chunks. Add to liquid with carrots, celery and potatoes. Simmer for 10 minutes. Add mushrooms, onions and thyme. Simmer for 15 to 20 minutes. Add salt and pepper. Serves 4 to 6.
Peel and coarsely grate cucumbers. Wrap in a paper towel and squeeze gently to completely remove juice. Dissolve gelatin and salt in boiling water. Add cold water and vinegar. Fold in sour cream and chill mixture until thickened. Fold in cucumbers, onion and pepper. Pour into greased mold and chill until firm. Serves 6.
Preheat oven to 350°. Grease loaf pans. Stir ingredients in pan until moist. Beat 1 minute. Bake 55 to 65 minutes. Cool 10 minutes before cutting. Makes 2 loaves.
Prepare cake mix as directed on package. Bake batter in 2 greased and floured 9-inch pans. Remove cake layers from pans and cool on rack. Place 1 cooled layer on serving plate. Spread half can of cherries on first layer. Top with second layer. Combine sugar, vanilla, orange rind, and cream. Whip cream mixture until cream holds its shape. Spread on second layer and sides. Spread half of cherries on top of whipped cream. Sprinkle with chocolate shavings. Chill until ready to serve.
Mix together in order listed. Pour into unbaked pie crust. Bake at 350° for 30 to 35 minutes or until center is firm.
Melt butter, peanut butter and chocolate chips in large pan over low heat. After completely melted, pour box of cereal into pan and coat each piece. Be careful not to break up cereal. After coated, pour box of powdered sugar into trash bag, then pour cereal over it and shake bag until cereal is coated.
Dissolve gelatin in cold water. Bring tomato soup to a boil in saucepan. Add gelatin and allow to cool. When cool, add cream cheese. Stir in all other ingredients. Pour into an oiled 9 x 5-inch loaf pan; cover and chill for 2 to 4 hours or until set. To serve, unmold on large platter. Garnish with lettuce and lemon and lime slices.
Mix the lemonade and Eagle Brand milk. Fold in the whipped cream. Put in graham cracker crust. Cool in refrigerator for 3 hours.
Place apples in pie shell, then sprinkle with the sugar. Mix together the flour, oleo, nutmeg and brown sugar and sprinkle over the top of the apples. Bake at about 375° until apples are tender.
Dissolve 1 package lime jello with 1 1/2 cups boiling water. Blend cream cheese to jello. Add remaining ingredients. Refrigerate.
Cream shortening and sugar. Add eggs. Pour milk over crackers. When soft, add to mixture. Add remaining ingredients. Bake in 2 layers at 375° for 25 minutes. Put together with whipped cream or topping.
Preheat oven to 350°. Mix first 5 ingredients (dry) in bowl with fork; stir in rest. Pour into ungreased 8 x 8-inch pan. Bake 35 to 40 minutes. Cake can be mixed in pan. Recipe can be doubled and made in 13 x 9-inch pan, but should be mixed with mixer.
Mix and beat ingredients 5 minutes. Bake in 350° oven for 40 to 45 minutes in well-greased Bundt pan. Can be made 2 days in advance. Frost or glaze as preferred.
Cream shortening and sugar, then eggs. Add honey, sour milk and vanilla. Beat well and add dry ingredients. Chill and form into balls. Roll in sugar. Bake at 350° for 12 to 15 minutes.
Place tomatoes in a 1 1/2 to 2-quart casserole and add wine. Cook over low heat 20 to 25 minutes. Strain and discard liquid. Add the mushrooms (wash them first!), pepper, bay leaf and olive oil to tomato pulp. Cook 30 minutes over low heat. Correct seasoning with salt and pepper. Serve cold. Serves 4.
Mix dry ingredients together. Add egg and milk and beat until smooth. Dip franks in batter and fry until brown. Drain on paper towels. If batter is too thick add some more milk.
Dissolve raspberry sherbet in cranberry juice until slushy. Add the 7-Up. Serves about 30.
Preheat oven to 350°. Cook entire package of noodles. Let sit in water for 1 hour or overnight. Separate eggs. Beat egg yolks, sugar and vanilla until thick and lemon colored. Beat egg whites until stiff. Mix yolk mixture with drained noodles. Add any optional ingredients.
Cook broccoli 30 minutes. Drain water. Mix together cheese, egg, soup, mayonnaise and mushrooms. Pour over cooked broccoli and stir well. Cover with cracker crumbs and drizzle butter on top.
Mix all ingredients except mushrooms and sour cream. Bake at 350° until meat is tender. Add mushrooms and juice before serving. Add sour cream. Serve over rice or noodles.
In a 3 1/2-quart saucepan, mix sugar with dry gelatin. Add milk, corn syrup, chocolate and butter. Cook over medium heat, stirring frequently, to 238° on thermometer. Remove from heat; pour into a large mixing bowl. Stir in vanilla. Cool about 25 minutes or to 110°. Beat with wooden spoon until candy thickens. Stir in walnuts. Spread into prepared pan. Let cool. Cut in squares. Makes about 2 1/2 pounds.
Trim excess fat from steak and discard. Press peppercorns into both sides of steak with heel of hand. Melt butter in pan large enough to hold steak. When butter is sizzling, brown steak on one side, turn and brown second side. Reduce heat and finish cooking steak. (To test, make a small slash with a sharp knife to see if steak is as done as you want it to be.) Season with salt to taste. Obviously, makes one serving.
Heat oven to 350°. Grease a 13 x 9-inch baking pan. Combine first seven ingredients; mix well. Reserve one cup; press remaining on bottom of prepared pan. Bake 10 to 12 minutes or until light brown; cool 10 minutes. Top with nuts and chocolate pieces.
Mix chocolate pudding mix according to instructions on the box. In a 13 x 9 x 2-inch glass dish, tear up the angel food cake into	small (bite size) pieces. Spoon on pudding mixture and top with Cool Whip.
Cook and stir chicken in hot oil until lightly browned. Add broth, tomato sauce and seasoning mix. Bring to a boil. Stir in rice. Cover and simmer 5 minutes. Add corn and red pepper. Bring to a full boil. Stir in rice. Cover. Remove from heat. Let stand 5 minutes. Fluff with a fork. Serve with cheese sprinkled over it, tortilla chips and sour cream, if desired.
Beat eggs, sugar, soda and salt. Add oil and mix. Add flour and vanilla. Mix all together. Add apples and pecans. Bake in 350° oven for 45 to 50 minutes.
Heat oven to 350°. Grease and flour a baking pan. In a bowl beat butter until creamy. Beat in 1/2 cup confectioners sugar and then work in 2 cups flour to make a smooth dough. Press dough in an even layer in the prepared pan. Bake 15 minutes until slightly puffed. Next, beat eggs in a bowl with a wire whisk. Beat in granulated sugar, lemon peel and juice. Sift remaining 1/4 cup flour over egg mixture and stir in. Prick top of crust with a fork about an inch away from each other all over. Pour egg mixture over crust and bake 30 minutes until egg mixture is set. Remove from oven. Cool and sprinkle top with 1 1/2 tablespoons confectioners sugar.
Heat juice and dissolve jello. Add water and cool until slightly thickened. Stir in celery, onion and horseradish. Add sliced stuffed olives and shrimp if you like variation. Pour into ring mold or individual molds.
Combine all ingredients in a container with a lid. Shake until dry milk is dissolved. Drink immediately or chill in refrigerator.
Bring the first 5 ingredients to a boil and add the peanuts. Stir constantly until peanuts are golden brown. Remove from stove and add the soda. Stir until foaming almost stops. Pour on greased sheet pan. Use heavy pan, use wooden spoon and make on a clear, cool day.
Drain fruits and reserve juice. Dissolve gelatin in hot water and add fruit juice. Chill until partially congealed. Blend cream cheese with lemon juice, salt and mayonnaise. Fold in whipped cream. Beat chilled gelatin until light and fluffy. Fold into cream cheese mixture and fruits. Pour into chilled buttered pan. Freeze until firm. Remove from freezer. Let warm enough to cut into squares. Serve on lettuce leaf. Garnish with maraschino cherries or coconut.
Drain rice on cloth. Add eggs, salt, pepper and parsley. Chill. Fry in deep oil until light brown.
Heat oil in large skillet over medium heat. Add beef; cook until no longer pink. Add remaining ingredients; stir to combine. Cover; reduce heat. Simmer 6 to 8 minutes or until veggies are crisp-tender. Makes 4 servings.
Cut potatoes in quarters lengthwise. Mix with olive oil. Sprinkle with pepper, salt, garlic powder and cayenne pepper. Bake at 450° for 20 minutes.
Mix all ingredients together and roll into 1-inch balls. Chill for 30 minutes. Melt chocolate chips with paraffin. Using toothpicks, dip chilled balls into chocolate.
Scrub fresh, crisp cucumbers. Wash but don't peel. Slice cucumbers crosswise and mix with onions and green peppers. Mix the salt with the vegetables and bury 1-quart cracked ice in mixture. Cover with a heavy lid. Let stand 3 hours. Drain and prepare the following: Blend sugar, turmeric and cloves together. Add mustard and celery seed and vinegar. If the vinegar is too strong, substitute 1 cup of water for 1 cup vinegar. Pour this mixture over the vegetables in a large pan; heat to scalding, stirring occasionally but do not boil. Seal in hot, sterilized jars. Let stand about 3 to 4 weeks before using.