HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter; gradually work in sugar until mixture is smooth and light. Beat in egg yolks; sift cake flour over cherries, pineapple and nuts. Toss with hands until fruit and nuts are well coated with flour. Stir floured mixture into creamy mixture and add extract. Beat egg whites until stiff but not dry and fold them into batter thoroughly, but gently pour batter into well oiled 10-inch tube pan. Bake at 300° for 1 3/4 hours or until done. Cool on wire rack about 10 minutes, then remove from pan. Cool cake completely before slicing. Can be frozen.
Brown bacon and onions together. Mix with all other ingredients, then pour into crock-pot and cook all day on LOW heat.
Oil pizza pan lightly. Cut dough in 1/8-inch slices. Place in pizza pan to cover bottom of pan. Bake at 375° for 12 minutes; cool. Blend cream cheese, sugar and vanilla. Spread over cookie crust. Add fruit in order in circular arrangement. Make glaze of preserves and water. Dob glaze over fruit with spoon. Chill until ready to serve; be sure to glaze the bananas!
Mix together; shape into balls (walnut size). Chill 3 to 4 hours. Dip into melted chocolate.
Place all ingredients, except peppercorn and lapu-lapu into a saucepan. Bring to a boil and allow to simmer for 1 hour. Add peppercorns and allow to simmer for 10 minutes more. Pass through a food mill or a fine strainer. Place clean and dry lapu-lapu or other white meat fish in tepid court bouillon and bring to a boil. Lower flame and allow to simmer until fish is cooked. May be served with Hollandaise sauce or mock Hollandaise sauce.
Grease a regular loaf pan or 4 small mini pans. Sift together flour, baking powder, soda, salt, cinnamon and nutmeg. In a medium bowl cream shortening, sugar and vanilla. Add eggs, one at a time, beating thoroughly after each addition. Stir in pumpkin. Stir in dry ingredients in 4 additions alternately with water (3 additions) just until smooth. Do not overbeat. Fold in nuts. Turn batter into prepared pans. Bake in a preheated 350° oven until cake tester comes out clean 45 to 55 minutes or 30 to 40 minutes. Turn out on a wire rack, right side up. Store, tightly covered.
Drain pork and beans, saving the liquid in a skillet. Brown bacon, beef and onion. Combine all three beans with browned meat. Combine all of the rest and pour beans and meat in a baking dish. Bake at 350° for 1 hour.
Mix together pistachio pudding and crushed pineapple. Add marshmallows, pecans and Cool Whip. Chill and serve.
Bring 3 cups water to rapid boil; add oatmeal. While oatmeal is cooking, add coconut. Remove from burner and add butter and brown sugar. Serve with hot buttered toast. Serves 6.
Mix broken pieces of Hershey bars, chips, vanilla, marshmallow cream and margarine in a 6 to 8-quart pan. Set aside. Mix sugar and milk in a 4 to 6-quart pan. Boil and cook for 6 1/2 minutes. Pour the cooked sugar and milk over first mixture and blend. Add chopped pecans. Drop balls onto waxed paper. Let stand for 4 to 6 hours, or until chilled. Remove from paper and store. Makes 6 pounds.
Soak and wash collard greens. Remove all grit. Remove hard stems. Place greens together in small bunches. Roll together. Cut crosswise into wide strips. Place greens, water, onion and turkey wings in large pan. Season with sugar, pepper, garlic and salt substitute seasoning. Cook until greens are soft and tender. Makes 6 servings.
Thaw and drain spinach. Mix all of the ingredients together, except the bread. Refrigerate for 4 to 6 hours before serving. Hollow out the center of the bread and pour dip into it. Break up hollowed-out bread for dipping. Add raw vegetables, breadsticks and more bread for dipping.
Combine chili, cheese and chilies in a saucepan or fondue pot. Heat over medium-low, stirring frequently, until the cheese melts. Serve warm with tortilla chips. Yields 12 servings.
Brown beef in electric skillet. Drain off any excess grease; add tomatoes, onion soup mix, salt, pepper, oregano, sugar and mustard. Mix well and add uncooked noodles; simmer for 20 minutes. Add whole kernel corn. Stir and heat for 5 more minutes.
Grease tube pan. Mix brown sugar, cinnamon and pecans together. Put 1/2 of nut mixture in pan. Mix cake mix, instant pudding, water and oil together. Add eggs 1 at a time. Beat well. Put 1/2 of cake mixture in pan. Add other 1/2 of nut mixture then add other 1/2 of cake mixture. Bake 1 hour at 350°. Cool 10 minutes and remove from pan.
Mix butter and brown sugar together with hands; add flour and mix some more. Shape into balls and prick with a fork about 1/4-inch thick. Bake 25 minutes in a 350° oven.
Cream oleo gradually. Add sugar, beating well. Add eggs one at a time, beating well after each. Add bananas and mix until smooth. Combine dry ingredients and add to creamed mixture, stirring just enough to moisten. Stir in chopped pecans and raisins. Bake in greased and floured loaf pan at 350 degrees for one hour. Cool in pan 10 minutes. Remove to wire rack to completely cool. Makes 1 large and 1 small loaf. This freezes well. (Good for muffins, too.)
Mix all ingredients together. Flavor is better if made the day before using. Keeps up to 3 weeks in refrigerator.
Melt margarine. Add other ingredients in order given. Bake 45 minutes at 350°.
Add oil to applesauce and egg. Add sweetener. Sift dry ingredients together. Add lemon and orange rinds. Add fruit and nuts to dry ingredients. Add applesauce mixture. Mix well. Cook in tube pan at 325° for about 1 hour.
In a large skillet, brown chopped hamburger and drain. Add soup and beans and simmer until hot. Spoon onto buns as a sandwich or open face as a meal. Serves 4.
Butter 2 baking sheets, each 15 1/2 x 12 inches; keep warm. Combine soda, 1 teaspoon water and the vanilla; set aside.
Put apples in pan with sugar, cinnamon and water; cook 10 minutes. Pour into greased baking dish. Cream butter and brown sugar. Sift flour, baking powder and salt. Add to creamed mixture. Pat on top of apples. Bake at 350° for 45 minutes.
Cook on medium heat in saucepan until bubbly thick. Continue to cook and use mixer to smooth mixture. Pour in cooked pie shell. Top with meringue when cool.
Flour pecans and soak in one bottle of black walnut flavoring. Cream butter, Crisco and sugar. Add 1 egg at a time. Add all other ingredients. Grease and flour a tube or Bundt pan. Bake at 350° for 1 hour.
Grease a 9 x 9-inch pan with butter or margarine. Dust with powdered sugar. Boil butter, sugar and dates together 5 minutes. Stir constantly. Add vanilla and nuts. Pour over Rice Krispies in a large, buttered bowl. Mix. Spread in pan. Dust with more powdered sugar. Cut when cool.
Bone breasts of chicken, leaving the skin on. Cut breasts in half, making 6 pieces. Form each piece into a ball with skin stretched over ball. Arrange in baking dish. Place in a preheated 350° oven for 30 minutes. Combine cream of mushroom soup, sherry and paprika. Use the can to measure out a half can of sherry. Blend well. Add paprika until mixture is red. Remove chicken from oven after 30 minutes. Remove skin from chicken and drain off liquid. Spoon mixture over chicken. Use all the mixture. Return to oven for an additional 30 minutes. Serve with rice and vegetables. Serves 3 to 6.
Mix all ingredients together by hand. Pour into unbaked pie shell. Sprinkle cinnamon sugar over pie. Cover edges of crust with foil while baking. Bake at 350° for 45 minutes.
Combine onion, green pepper and bacon in a 1-quart casserole. Microwave until done. Drain off grease if you wish. Add remaining ingredients and microwave on High until bubbly.
Mix cucumber slices, onion and salt well and let stand 2 hours. Drain; do not rinse. Mix sugar with vinegar, stir well and pour over cucumber slices. Put in containers and freeze.
Mix all ingredients and put in ice cream freezer. Fill 2 or 3 inches from the top of freezer.
Mix all ingredients well. Pour into an unbaked 9-inch pie shell. Bake at 350° for 45 to 50 minutes. Cool and top with whipped cream or ice cream if desired.
Boil chicken; debone. Prepare stuffing as directed on box. Layer chicken and stuffing mix in baking dish. Cover with cream of chicken soup. Bake at 350° for half hour or until heated through.
Trim excess outside covering of fat from brisket. Barely cover meat with cold water. Add garlic, bay leaves and red peppers. Cover pot and bring to a boil. Reduce heat to simmer and cook for 30 minutes to the pound or until meat is tender, but still firm. Lift meat from liquid to shallow baking pan. Brush both sides lightly with liquid smoke. Pound or crush whole spices together in mortar until medium fine. Pat onto both sides of meat.
Saute onion and green pepper in shortening. Add corn, beaten eggs, and corn muffin mix. Stir. Pour into baking dish. Mix sour cream and grated cheese and spoon over mixture. Bake at 350° for 35-40 minutes.
Place raisins in pan and cover with water. Bring to a boil; simmer 10 minutes. Take off heat and let cool. Should be only a little water left in pan. Keep it; do not drain.
Mix. flour with pepper and paprika and lightly dust chicken breasts. Melt butter in hot skillet. Saute chicken gently over low heat until golden on both sides and juices run clear. Remove to platter and keep warm in 200° oven. Pour wine into skillet, scraping brown bits into wine. Add mushrooms and cook until wine is reduced by 1/2. Pour sauce over chicken and sprinkle with parsley. Serves 2.
Combine all of the ingredients. Mix well. Place a teaspoon of filling in the center of the wrappers, using a small amount of water to seal the edges. Fold into triangle and then deep fry until golden brown. Yield: 80 to 90 pieces.
Heat oven to 350°. Line 18 muffin cups with paper liners. In a small bowl combine cream cheese, 1/3 cup sugar and egg. Mix well. Stir in chocolate chips. Set aside.
Mix pesto and salad dressing until well blended. Add remaining ingredients and mix well. Refrigerate.
Melt 4 tablespoons butter and stir in flour, salt and pepper to make a smooth paste.
Spray a 13 x 9-inch baking dish with cooking spray. Mix all ingredients (do not cook meat) in a large mixing bowl. After mixing, pour into prepared baking dish. Cover with foil and bake for 1 1/2 hours at 325°.
Melt butter in a large skillet; add coconut and 1/2 cup pecans. Cook until golden, stirring frequently. Set aside and let cool slightly. Combine cream cheese and sweetened condensed milk; beat at medium until smooth. Fold in whipped topping. Layer 1/4 of cream cheese mixture in each pie shell. Drizzle 1/4 of caramel topping over each pie. Sprinkle 1/4 coconut mixture evenly on each pie. (Repeat layers cream cheese, caramel and coconut.) Cover and freeze at least 8 hours. Let frozen pies stand at room temperature 5 minutes before serving. Makes 2 pies.
Cook onion in butter in a large saucepan over medium heat for 5 to 7 minutes until tender. Add water and bring to a boil. Add shrimp and cook for 3 to 5 minutes, until no longer translucent in center. Remove shrimp to a bowl with slotted spoon. Add potatoes, salt and pepper to saucepan. Simmer for 4 to 6 minutes until potatoes are tender. Add milk and half and half. Bring just to a boil, stirring occasionally. Turn off heat; stir in cheese and parsley. Let stand for 2 minutes until cheese melts. Stir in shrimp and serve.
Brown beef in a large skillet. Drain grease and add seasonings. Saute until wilted. Add mustard, ketchup and barbecue sauce; mix well. Add beans and pour into casserole dish. Lay bacon slices on top and bake at 325 degrees for 30 to 40 minutes or until hot and bubbly.
Brown ground meat with chopped onion. Stir to separate meat particles. Add soup, mustard, ketchup and pepper. Simmer 5 minutes. Spoon onto 8 split, toasted buns.
Cut cabbage into quarters. Place in a large skillet with tight fitting lid. Add rest of ingredients. Place on stove and cook until tender with lid on to retain steam. Turn cabbage a couple of times.
Pound boneless chicken very thin. In one bowl, mix eggs and a little milk. In another bowl, mix breadcrumbs, salt, pepper and seasonings. Pour Wesson oil in frying pan and heat. Dip chicken into egg mix and then breadcrumbs mix. Cook in oil until chicken is done. Layer in baking dish. Top with spaghetti sauce and Mozzarella cheese. Cook in oven at 350° for 30 minutes.
Mix sugar, butter and egg yellows. Sift flour and soda together; beat together. Add sour cream; add vanilla. Add stiffly beaten egg whites. Bake at 350° for 1 1/2 hours.
For each cup of large pecans, melt 2 tablespoons of butter in shallow pan. Spread evenly in bottom of pan. Bake at 300° for 30 minutes. Stir several times. Mix 2 teaspoons soy sauce, 1/2 teaspoon salt and 3 or 4 dashes of Tabasco sauce into the toasted nuts. Pack into jars with tight lids. Will keep 4 to 5 weeks if tightly covered.
Place 3 whole unpeeled eggplants in the oven on a cookie sheet. Bake for 1 hour at 450°. Remove and peel; chop into cubes. Place chopped eggplant in a large bowl. Soak in a mixture of lemon juice, water and salt for 20 to 30 minutes. Then, place the eggplant cubes into a blender with onion and salt and pepper to taste; blend well. Place dip on a plate or low bowl and decorate with black olives and parsley. (This is a great dip for vegetables.)
Combine 2 cups flour, sugar, salt and yeast. Blend well. Heat water and shortening (to 120° to 130°). Add water mixture to flour mixture. Blend at low speed, then medium speed for 3 minutes. Stir in remaining flour until soft and pliable. Knead 5 to 10 minutes. Place in greased bowl. Cover with clean cloth and let dough rise until doubled (1 to 1 1/2 hours). Punch down dough, removing all air bubbles. Divide in half. Shape into 2 loaves. Place in greased bread loaf pans. Rise until dough is 1-inch above edge of pan.
Separate eggs. Cream together margarine, egg yolks and sugar. Add chocolate, milk and vanilla. Add flour, baking powder and salt. Fold in 2 stiffly beaten egg whites. Pour into two greased 9-inch layer cake pans. Bake at 350° for 30 minutes. Bake slightly longer if using 1 (9 x 13-inch) pan. Frost with white icing.
Mix all ingredients except nuts. Stir by hand. Pour into a 9 x 13-inch pan (greased and floured). Bake at 350° for 30 minutes. Top with nuts before baking.
Soften yeast in 1/2 cup warm water (110°). Combine milk, sugar, salt and shortening; cool to lukewarm. Stir in 2 cups flour; beat well. Add yeast and mix. Add enough remaining flour to make a moderately stiff dough. Turn out on a lightly floured surface. Knead until smooth (8 to 10 minutes). Place in greased bowl, turning once.
Dissolve sugar and yeast in lukewarm water; add milk, shortening and salt. Mix. Stir in flour (it may be necessary to add a little more flour to make the dough more easy to knead). Cover and let rise for 1 hour. Put by tablespoons into ungreased muffin tins (do not fill over 1/2) or you can put in baking pans and have them connected together. Let rise 30 minutes. Brush tops with butter and bake at 400° for 12 to 15 minutes.
Melt margarine in a pan and add fruit. Mix thoroughly the flour, milk and sugar. Pour over the fruit and bake at 350° for 1 hour or until brown. I always add a little sugar to the fruit.
Mix all ingredients, except bread crumbs. Place in a greased casserole. Top with bread crumbs and dot with butter. Bake at 325° until bread crumbs are browned.
Stir melted margarine and brown sugar together. Add egg and vanilla to margarine mixture and stir. Add flour, salt, baking powder and baking soda. Stir together. Add chocolate chips. Bake in a greased 8 x 8-inch pan at 350° for 25 to 30 minutes. Let cool before slicing.
Cut up chicken in small chunks and fry. In small mix cream cheese, butter, Lawrys, and garlic salt until the cream cheese is real soft. Add cooked chicken. Roll in crescent rolls. Bake about 20 minutes. Makes about 16 chicken balls.
Combine the first six ingredients. Bring to a boil. Reduce heat, cover and simmer for 15 minutes until vegetables are tender. Meanwhile, in a saucepan, melt butter and stir in flour until smooth. Gradually stir in milk. Bring to a boil and stir for 2 minutes until thickened.
Halve zucchini lengthwise. Scoop out pulp, leaving 1/4-inch shell. Chop pulp to make 1 cup; set aside. Place zucchini shells, cut side down, in large skillet. Add the water and simmer, covered, until just tender (5 to 6 minutes). Drain; turn cut side up in same skillet. Sprinkle with a little salt. Meanwhile, in medium skillet cook zucchini pulp and tomato in butter until squash is tender (about 3 minutes). Add eggs, salt and pepper. Cook over low heat until just set, lifting with spatula so uncooked portion runs underneath. Spoon egg mixture into zucchini shells. Top with cheese. Cover; heat until cheese melts. Makes 4 servings.
Bring chicken broth to boil. Saute onion and garlic in olive oil for 2 minutes. Add rice; saute for 2 minutes. Add boiling chicken broth, cumin and pepper. Cover and simmer for 10 minutes. Add tomato and chives; simmer for 5 minutes. Remove from heat; stir and set aside (covered) for 10 minutes before serving.
Mix together cheese, eggs, salt and onion. Add flour until batter holds together. Drop spoonfuls of batter into boiling water to which 1 tablespoon salt has been added. Boil 3 minutes. Fry in butter and serve with sour cream.
Prepare stuffing as directed on package. Combine milk and beef; divide into patties on waxed paper. Pat into 6-inch circles. Put 1/4 cup stuffing in center of each, draw meat over stuffing and seal. Place in casserole dish. Combine remaining ingredients and pour over meat. Bake, uncovered, at 350° for 45 minutes.
Mix well. Roll in waxed paper. Slice and bake at 350° for 20 minutes or until slightly brown. Dust with 10x sugar, tops and bottoms.
Drain sauerkraut. Chop all ingredients very fine. Mix with wine vinegar and add sugar. Chill at least 1 hour before serving.
Bring the first 6 ingredients to a boil. Place 1 slice of onion in the bottom of each jar, then fill with sliced pickles. Pour hot liquid over pickles and seal. Put jars in hot water and bring to a rolling boil. Remove jars from water. Fills 7 pints.
Heat oven to 350°. Grease 9 or 10-inch pie pan.
Preheat oven to 325°. Melt chocolate and margarine in saucepan over low, direct heat. Remove from heat. Add remaining ingredients to saucepan, mixing well. Pour into well-buttered round 9-inch Pyrex dish. Bake for 30 to 40 minutes. Cut into slices before pie cools. Delicious served hot with vanilla ice cream.
Mix all ingredients except the ginger ale. Stir until sugar is dissolved. Refrigerate or freeze. Add ginger ale when ready to serve.
Prepare pie pan by lining with bottom crust. Break Ritz crackers coarsely into the unbaked crust. In a saucepan, combine water, sugar and cream of tartar. Boil gently for 15 minutes. Add lemon juice and rind. Cook for about 10 minutes. Pour syrup over crackers. Generously dot with butter or margarine and sprinkle with cinnamon. Cover with top crust. Cut slits in top. Bake 30 to 35 minutes at 425°. Serve warm with ice cream or whipped topping. No one will know there's not a lick of "apple" in your apple pie!
Tear the romaine lettuce into bite-size pieces. Reserve. Rub salad bowl with clove of garlic. Into salad bowl, add the olive oil. Crush the garlic into the olive oil. While whisking constantly, break the egg into the salad bowl mixture. When this mixture achieves a smooth consistency, very slowly add lemon juice, until it has a creamy look. Add 1/2 of the cheese and mix again. At this point, add the chopped anchovy filets and 2 tablespoons wine vinegar. Whisk this mixture until smooth. Add lettuce, coating well. Add remainder of cheese and top with croutons and artichoke hearts (drained). Serve on chilled plates. Serve with London Broil.
By hand, mix	all ingredients very thoroughly. The mixture is	right and ready when the whole piece of meat is gathered in the center of your bowl. Mix and fold until this happens. Form into meatballs the size you prefer.	Cook until brown on both sides in hot oil.	Drop gently into spaghetti sauce. Let meatballs cook in sauce for 30 minutes to 1 hour.
Brown onion and ground beef in skillet; drain off fat. Drain 1/2 of the juice off kraut. Combine onion and beef mixture, kraut, tomato sauce and brown sugar. Turn into baking dish and bake at 350° for 1 hour.
Peel peaches and slice. In a large bowl, toss peaches, 1/2 cup sugar, flour, lemon juice, salt and cinnamon. Pour into glass casserole dish. Dot with butter. Cover with tinfoil and bake in oven at 425° until hot and bubbly, about 35 minutes.
Sift flour, baking powder, salt and sugar to blend. Stir 3 times. Cut in shortening with pastry blender or electric mixer. Store in covered container at room temperature.
Mix contents of party dip with sour cream and milk. Mix gently with wire whip or spoon. Cover and refrigerate for 1 hour before serving. Perfect dip for chips, vegetables or crackers.
Preheat oven to 300°. Combine crumbs, sugar and margarine. Press firmly on bottom of 9-inch spring-form pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice; mix well. Pour into prepared pan. Bake 50 to 55 minutes or until center is set; top with sour cream. Bake 5 minutes longer. Cool. Chill. Serve with favorite topping. Refrigerate leftovers.
Toss berries with sugar and flour (enogh to coat). Place the berries in a greased 8-inch square pan. Combine 1 cup flour, 1 cup sugar, baking powder and salt. Stir in egg. Mix until well blended and crumbly. Sprinkle on top of berries. Pour melted margarine over all. Bake at 350° for 35 minutes. Serve with ice cream or milk.
In bowl, combine flour, oat bran, sugar, baking powder, milk, Egg Beaters and margarine. Using scant 1/4 cup for each pancake, portion batter onto lightly greased nonstick griddle or skillet. Cook over medium heat, turning once to brown both sides. Serve topped with sliced strawberries if desired.
In casserole dish, pour 2 cups rice. Sprinkle with salt. Heat soup in saucepan with 1 can water. Pour half on rice. Place chicken pieces on top. Pour remaining soup over chicken; sprinkle with salt and pepper. Cover. Bake at 400° for 45 minutes to 1 hour or until fork-tender.
Combine turkey, onions, chestnuts, rice and raisins in a large bowl. Prepare a sauce using remaining ingredients, except peanuts. Fold sauce into turkey mixture. Cover with plastic wrap and refrigerate at least 3 to 4 hours or overnight to blend flavors. Serve on curly leaf lettuce and garnish with peanuts.
Mix together and grind. You can use less black pepper and more cayenne, if desired hotter.
In an ungreased 3-quart microwave-safe plastic bowl, combine frozen hash brown potatoes and water; spread evenly in bowl. Cover tightly with plastic wrap and microwave on High for 20 minutes or until potatoes are hot and tender, stirring once halfway through cooking time.
Place ingredients in blender. Blend well and pour into a 9 x 9 x 2-inch pan. Refrigerate until set. Fat free.
Blend yogurt and cottage cheese in medium bowl; stir in onion soup mix and chili powder. Refrigerate, covered, for 3 hours. Place on tray with an assortment of crisp vegetables. Yields 2 cups.
Boil together first 3 ingredients. Remove from fire and add cold water. Refrigerate. When almost congealed, fold in remaining ingredients.
Heat oil. Dip chicken in flour mixture, then in egg and brown in oil. Set chicken in baking pan and put a thin slice of lemon on each piece. Mix 1/4 pound stick of margarine, 1 MBT packet, juice of 1/2 lemon and parsley flakes. Pour mixture over chicken and freeze.
Line cookie sheet with aluminum foil. Spray with Pam. Arrange graham crackers with sides touching on cooking sheet.
Melt margarine and add sugar, milk and egg. Cook until thick, stirring constantly. Remove from heat and add graham cracker crumbs, nuts and coconut. Line a 9x13 inch pan with whole graham crackers. Spread the cooked mixture over the crackers. Add another layer of graham crackers. Make frosting; mix confectioners sugar, milk and vanilla. Spread this over final layer of graham crackers. Chill in refrigerator about 3 hours before cutting. (A ready to spread frosting may be used.)