HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar. Add eggs one at a time, beating well after each addition. Sift flour with salt and baking powder; add alternately with milk. Add vanilla. Bake in four layers at 350° for 25 to 30 minutes. Cool them. Cut horizontally each layer. Stack them with coconut filling.
Cook potatoes in skin. Chill, peel and grate into a large bowl. Over low heat, combine 1/4 cup butter and cheese until almost melted. Remove from heat and blend in sour cream, onions and seasonings. Pour over grated potatoes. Stir to blend and put in casserole. Dot with 2 tablespoons of butter. Bake at 350° for approximately 45 minutes.
Sprinkle gelatin over cold water in a medium saucepan. Let stand 1 minute. Add tomato juice to remaining ingredients except lettuce. Cook over medium heat, stirring until gelatin dissolves. Cool to room temperature. Pour mixture into a lightly oiled 4-cup mold. Cover and chill at least 8 hours. Unmold onto a lettuce lined plate. Yields 6 to 8 servings.
Wash cabbage and cut into large pieces. Add 1/2 cup salt to water. Mix well and soak cabbage for 5 hours. Wash and drain cabbage thoroughly. Add all other ingredients into jar. Cover and place in cool place for 2 or 3 days until pickled. Makes 1 quart.
Mix all ingredients, except apples, together in saucepan and bring to a boil. Cool. When ready to use, add raw, diced apples. Serves 6.
Mix all together and chill overnight. Roll or pat out and cut with cookie cutter. Bake on medium heat until done.
Chop all vegetables. Boil water; add noodles. Cook for 8 to 10 minutes. Heat tomato sauce. Add vegetables. Pour over noodles.
Melt butter over low heat. Beat eggs and sugar. Gradually drizzle in chocolate. Add dry ingredients and nuts. Chill 30 minutes. Shape in 1-inch balls. Roll in powdered sugar. Bake at 300° for 15 to 18 minutes.
Make a spiced tea by boiling together for 10 minutes 2 cups water, cloves, cinnamon and ginger. Make a syrup using 2 cups of sugar and 2 cups water. Mix the spiced tea, hot tea, syrup and grape juice. Strain juice of lemons and oranges and add just before serving. Serve hot. Serves 35 and 50.
Place an unbroken egg in a paper drinking cup. Fill the cup with water and set it on a bed of coals. Allow it to boil to your taste. The cup won't burn.
Cream butter and shortening and sugar. Add molasses. Dissolve soda in water. Add to mixture. Add spices, salt and soda water. Add flour to make stiff dough. Chill dough. Roll out thin and cut	or roll in small balls and press on cookie sheet with fork. Bake at 350° to 375° until set, approximately 10 to 12 minutes. Cool on wire rack.
You can use the dry powdered buttermilk. Make 1 cup according to directions. I add it to the flour mixture and use 1 cup water.
Cream together shortening, sugars and vanilla until light and fluffy. Add eggs and beat well. Combine flour, soda and salt. Blend into shortening mixture. Stir in the chips. Drop by teaspoonfuls 2 inches apart on greased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes about 8 dozen.
Place tortilla on working surface and spread with beans and rest of ingredients through green chiles. Roll up and wrap tightly in plastic wrap. Place in refrigerator for at least 2 hours. Slice into 1-inch rounds and serve with guacamole and salsa.
Slice squash crosswise and cook with onion until tender; drain. Mix together dressing and melted oleo. Put half the dressing in bottom of casserole. Save remainder for top.
Mix flour, baking powder, soda, spices and salt together. Toss nuts and raisins lightly into flour mixture. Beat sugar and oil together with mixer at low speed. Add eggs, one at a time. Add pumpkin. Add flour mixture and water. Beat until thoroughly mixed. Pour into greased and floured loaf pans. Bake at 350° for 1 hour.
Soften cream cheese. Mix with mayonnaise, horseradish and shrimp and pat into a ball. Refrigerate at least 2 hours. Pour cocktail sauce over ball and serve with crackers.
Mix sugar, water, Kool-Aid and pineapple juice in advance. Add ginger ale and sherbet before serving.
Blend cream cheese and 2 tablespoons butter until smooth. Add next 5 ingredients; mix. Separate dough into 4 squares. Press perforations together to seal. Put 1/2 cup mixture onto each square. Seal. Brush with melted butter and sprinkle with bread crumbs. Bake at 350° for 20 to 25 minutes.
Brown ground beef. Drain. Cook macaroni. Drain. Combine all ingredients, except onions. Pour into a greased casserole. Cover. Bake at 350° for 30 minutes. Top with onions and bake 5 more minutes.
Mix all ingredients together. Bake in a greased and floured 9 x 13-inch cake pan at 350° for 35 to 45 minutes. Cake is done when toothpick inserted into center of cake comes out clean. Cool completely.
Chop cabbage and carrots fine. Mix sugar, mayonnaise, milk and vinegar and pour over cabbage and carrots. Stir mixture; chill and serve.
Mix sugar, milk, chocolate, salt and 2 Tbsp. butter thoroughly. Stir constantly until candy comes to a boil, then stir no more. Lower heat and cook slowly. When candy reaches 240° on a candy thermometer, cook about 8 to 10 minutes longer or until a drop of fudge in cold water forms a soft ball. Add remaining butter and cool by placing pan in cold water. Beat until creamy (as it creams the candy will lose its sheen). Add vanilla and nuts and mix well. Pour into buttered 8x8 inch pan. When cool, cut into squares.
Cream the cream cheese and butter together. Add salt, flour and sugar. Chill until firm. Divide into 4 parts. Roll out each into rectangle 4-inches wide. Sprinkle with chopped nuts, raisins, cinnamon and sugar. Roll into log and brush top with cinnamon and sugar. Cut into 1-inch pieces. Bake 15 to 20 minutes at 350°.
Heat oven to 400°. Grease 8 or 9-inch baking pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted near center comes out clear. To make this taste more like Grandma Schaffer's, bake in a preheated cast-iron skillet. Grandma made her corn bread on top of the stove using a preheated omelet pan (low flame 10 minutes each side). Serve warm with sorghum for a down home treat in the morning.
Heat oven to 350°. Grease bottom only of 9 x 5 x 3 loaf pan. Beat all ingredients on medium speed for 45 seconds except cherries. Stir in cherries and pour into pan. Bake 70 to 75 minutes or until toothpick comes out clean. Immediately loosen and remove from pan. Cool completely before slicing.
In mixing bowl, combine biscuit mix, mushrooms, onion, pimiento, salt and celery seed. Mix egg yolk and sour cream and stir into mushroom mixture. Beat egg white until stiff. Gently fold into mushroom mixture. In heavy saucepan or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls into hot oil. Fry about 2 minutes or until golden brown, turning once. Transfer to rack to drain. Serve hot. Makes 12.
Saute in sprayed skillet with a little water: onion, peppers and garlic. Add beans and liquid. Simmer until desired consistency, about 15 to 20 minutes. Add a few drops hot sauce and to taste. Or add cumin if desired. Serve beans over cooked rice with hot sauce.
Lightly grease a 9x13 casserole dish. Layer ingredients and bake at 350 degrees for 45 to 50 minutes. (Microwave 15 minutes.) Serve 12 to 15.
Dip fish pieces in mustard and sour cream mix. Roll in cracker crumbs. Chill 15 minutes in refrigerator and fry.
Cook together first 7 ingredients until zucchini is tender. Beat eggs and fold in shredded cheese, then mix into zucchini. Line 10-inch pie pan with 8 ounce package crescent rolls. Spread crust with 2 teaspoons mustard. Pour in mixture. Bake at 375° for 18 to 20 minutes. Let stand 10 minutes before serving.
Wash and cut leaves off celery. Cut celery stalks in desired length. Spread on peanut butter or cream cheese. Sprinkle on raisins.
Beat egg whites until foamy. Add 2 tablespoons of sugar gradually; beat until stiff. Make syrup of rest of ingredients; boil to soft ball stage. Add syrup to egg whites slowly. Add vanilla. Set aside to cool. Beat until stiff enough to put on cake. If icing gets hard, add few drops of hot water.
Beat all ingredients except rye bread in medium bowl until creamy. Pack into 2-cup crock or non-metal container; cover tightly. Refrigerate at least 24 hours, no longer than 2 weeks. Remove from refrigerator 1 hour before serving. Garnish with snipped chives if desired. Serve with cocktail rye bread.
In large bowl, prepare dressing mix and place in refrigerator to thicken. Arrange crescent rolls in bottom of pan to form crust. Bake in 350° oven until brown. Combine artichokes, cheese and pimentos with the Ranch dressing. Pour over crescent roll crust. Bake in 350° oven until cheese is melted, approximately 15 minutes.
Sift together flour and sugar. Boil butter, cocoa, oil and water. Pour liquid mixture over sugar and flour; beat on low. Add eggs, butter, milk, cinnamon and vanilla. Bake at 350° for 40 minutes in oblong pan. Ice with chocolate icing.
Drain all fruit 20 to 30 minutes. Mix together. Add sour cream and marshmallows. Chill. Makes about 8 to 10 servings.
Mix well and bake in 9 x 9 ungreased pan at 350° until done.
Pour Egg Beaters on pizza crust. Cut ham and bacon in small pieces and put on top of pizza; sprinkle with cheese. Bake at 375° for 10 to 12 minutes or until cheese is melted.
Mix all ingredients together and refrigerate, preferably overnight. May be placed in decorative mold and unmolded for presentation or served by the spoonful right from the dish.
Melt margarine in deep dish. Mix flour, sugar and milk. Pour this over melted margarine. Do not stir. Put in fruit, sweetened to taste. Do not stir. Sprinkle almond extract over peaches. Bake 1 hour at 350°. Can substitute 1 cup blueberries for peaches, in that case, omit almond extract.
Microwave on High power for 3 1/2 minutes to just below boiling. Take out of microwave, cover and let set for 5 minutes. Pour into gallon container with sugar to taste or sweetener. Fill container with cold water.
Heat milk to lukewarm in medium-size saucepan. Remove from heat. Stir in salt and sugar. Crumble the yeast into mixture. Stir until yeast is dissolved. Mix in the egg and soft shortening. Mix in Gold Medal flour (just enough to handle easily). Mix dough with hands until moderately stiff. Turn out on floured board and knead several times until smooth. Shape for Cinnamon Swirls.
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Drain pineapple, reserving 1/2 cup juice. Mix together pasta, reserved juice and remaining ingredients, except pineapple and broccoli. Arrange pineapple and broccoli around pasta. Cover and chill. Toss before serving. Serves 10 to 12.
Wash well select ripe firm figs. It is not necessary to peel figs and the stems may be left. Cover the bottom of a large enamel (white) boiler with a layer of sugar. Put a layer of figs on top of this. Alternate the layers until the figs and sugar are used up, ending with a layer of sugar. Be sure sugar covers all the figs. Put a cover on boiler and put in the refrigerator overnight.
Melt margarine or butter in an 8 1/2 x 8 1/2 x 2 1/2-inch baking dish. Mix sugar, flour and baking powder together, then add milk. Pour this over melted margarine or butter. Put fruit and juice over batter. Bake at 350° for 1/2 hour, or until golden brown. Yields about 9 servings.
Dissolve Jello in boiling water, add frozen raspberries, stir till thawed, chill till partly set. Fold in Cool Whip. Rub brown crumbs from cake and tear in bit size pieces. Place half in 10 inch tube pan, pour half Jello mixture over cake, repeat once more with cake bits and Jello. Chill several hours or overnight.
Mix graham cracker crumbs, margarine, sugar and brown sugar with milk. Bring to a boil. Boil for 5 minutes, stirring constantly.
Drain all cans of beans. Combine beans with celery, onions and green peppers. Blend together vinegar, water, sugar and salt. Heat to boil. Pour over mixture. Mix well and refrigerate.
Preheat oven to 400°. Press crescent rolls onto pan; form edges. Bake for 9-10 minutes (don't let it brown). Let cool. Mix softened cream cheese with mayonnaise and dry salad dressing mix. Spread cream cheese mixture on cooled crust and top with vegetables and cheese. Press down lightly and chill for at least 1 hour. Cut into pieces. (Don't make this too much in advance as crust becomes soggy if allowed to sit for very long.)
Mix dry ingredients in large bowl. Add raisins. Melt shortening. Add beaten eggs and buttermilk in separate bowl. Combine just until flour is moistened. Bake at 350° for 1 hour. Grease and flour top of pan. Slit dough.
Saute onion and garlic in butter until onion turns yellow. Add mushrooms; saute approximately 5 minutes. Add flour; stir and cook 1 to 2 minutes. Add bouillon and wine. Stir and simmer for a few minutes. May be used over chopped sirloin steak, hamburger steaks, sliced London broils, etc.
Boil potatoes in jackets until tender. Cool, peel and dice. Place in large mixing bowl. Add the rest of the ingredients, except cornflakes, and stir until well mixed. Place in a large casserole. Cover with crushed cornflakes. Bake 1 hour at 350°.
Use a 2 quart bowl. Microwave marshmallows on High for 2 to 3 minutes. They will puff up. Add orange juice and beat with wire whip. Juice and marshmallows should be smoothly blended together. Stir in pineapple and coconut. Pour into parfait or dessert dishes and chill. Top with whipped cream. Garnish with orange slices and a sprig of fresh mint if available. It's good in a graham cracker pie crust. Makes 6 servings.
In large skillet, melt margarine over medium heat. Stir in turmeric or saffron. Add rice, onion, green or red pepper and garlic; cook for approximately 3 minutes, until rice and onion are translucent, stirring often. Pour in chicken broth and water; bring to a boil. Reduce heat to medium; cover and simmer 13 minutes. Add scallops, shrimp and peas. Simmer, covered, for 5 minutes, or until shrimp is pink, scallops are opaque and peas are heated through. Season to taste and serve.
Brown lightly, garlic, onion and eggplant. Add Italian tomatoes, cut fine. Cook for 10 minutes. Cover and cook for 20 minutes.
About 2 hours before serving, cook onion in skillet over medium heat in butter. Add celery and cook until tender, about 5 minutes. In a large bowl, beat eggs slightly and stir in bread crumbs, milk, salt and thyme leaves. Add venison, ground beef and onion mixture. Mix well. Spoon mixture into a 9 x 5-inch loaf pan. Bake meat loaf in oven at 350° for 1 1/2 hours. Pour off pan juices. Serve hot or cold. Makes 10 servings, about 215 calories per serving.
Melt margarine in large heavy saucepan. Add onions and bell pepper. Cook for about 10 minutes until onions are clear. Add flour and blend well. Cover and cook 15 minutes, stir often. Add parsley and shrimp, cover and cook 20 minutes, stirring often. Add half & half and cheese, mix well. Add salt, pepper. Cook covered on low heat for about 20 minutes, stirring often. While waiting for the sauce to finish cooking, in another pot boil noodles. Drain and add noodles to sauce mixing thoroughly. Pour into a 10x12 buttered glass dish. Bake at 350 degrees for 12 minutes. Serves 12-14.
Cream together the cheese, about 3/4 of the pineapple, pepper, onion and seasoned salt. Add about 3/4 of the pecans. Form into a ball (it will be soft). Chill until firm and then roll in the remaining pecans. Serve with Triscuits or other small crackers.
Mix mayonnaise, sugar and vinegar and add to remaining ingredients. Mix and add 1 cup sunflower seeds. Refrigerate. Keeps several days.
Beat cream cheese, sugar and brown sugar in bowl until fluffy. Beat in pumpkin, eggs and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crusts. Bake in preheated 350° oven for 50 to 55 minutes or until edge is set. Combine sour cream, sugar and vanilla in small bowl. Spread over surface of warm cheesecake. Return to 350° oven and bake for 5 minutes. Cool on wire rack. Chill several hours or overnight.
Saute the onion in the peanut oil, until tender. Add the flour, celery salt and salt. Blend in the peanut butter. Add the milk gradually, stirring to blend. Cook and stir until mixture comes to a boil and is thickened. Add the tomato juice; bring to a boil. Serves 4.
Sprinkle jalapeno pepper in a greased 1-quart ring mold (or 9-inch pan with glass in center). Spread grated cheese over peppers. Beat eggs until foamy. Pour over cheese. Microwave on High for 6 minutes, rotating every 2 minutes. Turn out immediately. Enjoy!
Cook or steam carrots; drain. Slice onions very thin. In blender mix all remaining ingredients. Place carrots in a bowl. Top with onions. Cover with sauce mixture and place in refrigerator at least 12 hours prior to serving.
Put the water on to boil; dash of salt in water. Put the rice in boiling water; cover and turn fire low and cook 20 minutes or until the rice is done. Simmer the cut dates in butter a few minutes. Saute almonds in another pan in butter until they are a little brown. Add the almonds and dates to the rice and serve.
Mix butter and sugar together and add flour. Roll into 1-inch snake and refrigerate. Cut into 1/4-inch slices. Brush with beaten egg. Sprinkle with sugar and place on cookie sheet. Make a dent with your thumb and dab jam into hole. Bake 10 minutes at 400°.
Heat oven to 350°. Slice cookie dough as directed on package. Arrange slices in bottom of 15 x 10 x 1-inch baking pan. Using floured fingers, press dough evenly into pan. Bake at 350° for 12 to 15 minutes or golden brown. Cool completely. In small bowl, beat cream cheese, sugar and vanilla until fluffy. Spread mixture over cooled cookie crust. Arrange fruit over cream cheese. In a small bowl, combine marmalade and water; blend well and spread over fruit. Refrigerate 1 hour before serving.
Cream butter and sugar. Add egg yolks. Sift flour 3 times with salt. Add, alternating with sour cream to which soda has been added. Fold in stiffly beaten egg whites, vanilla and almond extract. Pour in greased and floured tube pan. Bake at 300° for 1 1/2 hours.
Mix all ingredients together in large bowl for 3 minutes at medium speed. Bake at 350° for 30 minutes in a 9 x 13-inch pan.
Mix first 3 ingredients and you will have a doughy substance. Spread in bottom of 9 x 13-inch cake pan. Mix cheese, eggs and sugar. Spread this on top of dough. Bake at 350° for 35 minutes.
Mix together all ingredients and pour batter into a well-greased and floured tube pan. Bake 50 to 55 minutes at 350° until cake springs back when pressed lightly.
Place above ingredients in a mixing bowl. In blender, put 6 to 8 very ripe peaches, peeled. Sweeten to taste with approximately 1/2 cup sugar. Blend well with other ingredients. Pour into freezer container. Finish filling container with milk. Freeze.
Mix ingredients. Bake at 326 uncovered for 2 hours; stir after the 1st hour.
Mix powdered sugar, butter and egg yolks. Fold in Cool Whip. Layer cake, Cool Whip mixture and Butterfingers; layer twice.
Cut cabbage half in two and cut out core. Shred cabbage in a food processor or with a large knife and place cabbage in a large bowl. Pour 1/4 cup vinegar into a small saucepan and bring to a boil. Pour it over cabbage and toss quickly until well mixed. Whisk mustard with remaining 3 tablespoons of vinegar and salt and pepper to taste in a medium bowl. Whisk in oil. Add dressing to cabbage gradually, tossing. Taste and adjust seasoning. A short time before serving, add chopped scallions to salad. Serve sprinkled with toasted walnuts. Makes 6 to 8 servings.
In a bowl, mix together the soup mix, mushroom soup and wine. Place meat in a deep baking dish or electric skillet and pour sauce over it. Bake, covered, at 350° or simmer in an electric skillet at 250° for 1 1/2 hours. Serves 4.
Boil potatoes and eggs until cooked. Remove outer skin and dice potatoes into 1/2-inch pieces. Stir in onion, relish, celery, salt, pepper, mayonnaise and mustard.
Cream sugars and butter. Add eggs, salt, soda and vanilla. Mix flour into mixture. Add chips and nuts. Drop by teaspoon on cookie sheet. Bake at 375° for 8 to 10 minutes. Makes 4 dozen cookies.
Break eggs into bowl. Stir remaining ingredients into eggs with a spoon until just blended. Pour into six copiously buttered custard cups or 12 muffin tins (fill about 3/4 full). Put into cold oven, then turn on heat to 450°. Bake exactly 1/2 hour with no peeking. Remove from oven, puncture necks of popovers in several places with a sharp knife. Return to oven with heat off for 10 minutes.
Remove seeds from peppers and grind peppers and onions. Pour boiling water over the mixture and let stand 5 minutes. Drain. Pour cold water over and let stand 4 minutes. Can use more green peppers and red peppers for color. Mix sugar, vinegar, salt, peppers and onions; bring to boil and boil 5 minutes. Put in jars and seal. Good and easy.
Prepare macaroni as directed. Drain. In 9 x 13 dish, layer macaroni. Sprinkle 1/2 shredded cheese and 1/2 crackers. After second layer, add milk until it is at the top of your baking dish. Cook at 350° for approximately 30 minutes.
Saute onion and celery in melted butter until tender. Whisk in flour, mixing well. Add salt and pepper to taste. Gradually add chicken stock and cream; heat until thickened, stirring constantly. Add 1 cup grated cheese and stir until melted. Place broccoli and chicken or turkey slices in casserole. Bake at 350° for 10 to 15 minutes. Remove from oven; spread with heavy cream, whipped, and top with remaining 1/2 cup of cheese. Place in broiler until browned.
Mix cake mix, eggs, oil, sour cream and sugar together. Put layer (half) mixture, then layer of nuts, brown sugar and cinnamon. Put remaining batter on, then more nut mixture on top. Bake in 9 x 13-inch pan at 350° for 1 hour.
Melt butter and cool. Mix all ingredients together and pour into 2 unbaked pie crusts. Bake at 350 degrees for 30 minutes. Then bake at 375 degrees for 15 minutes.
Mix together. Add 1 quart of ginger ale just before serving. Makes 1 3/4 gallons.
Boil until vegetables are done. Puree in blender. Add a few drops of Worcestershire sauce. Add more boiling water to make 1 gallon of soup. Add beef bouillon cubes.
In heavy saucepan, dissolve cornstarch in water. Stir in condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat. Add butter and vanilla. Cool slightly. Slice 3 bananas. Dip in lemon juice and drain. Arrange on bottom of prepared crust. Pour filling over bananas. Cover. Chill 4 hours or until set. Spread top with whipped cream.
Cream butter, sugar, eggs and oil. Add all other ingredients. Drop by teaspoon onto sheet of heavy aluminum foil. Flatten slightly with hand. Bake at 350° for 10 to 12 minutes until slightly browned. Makes 100 to 120 cookies.
Beat cream cheese until fluffy. Soften gelatin in cold water and dissolve in hot soup. Combine with the cream cheese and beat with electric beater until smooth. Fold in remaining ingredients, except crackers. Pack lightly in oiled mold and chill. Unmold and serve with crackers.
In a punch bowl, stir together cranberry juice, orange juice, lemon juice and sugar until sugar is dissolved. Spoon sherbet into the punch bowl by tablespoonfuls; stir just until combined. Slowly pour ginger ale down the side of bowl. Stir gently until combined. Serve immediately. Makes 18 (4 ounce) servings.
Mix first onions, ground meat and oil in iron skillet. Add the rest into skillet. Heat, stirring, for a little, then put skillet in oven and bake at 350° for 45 minutes.
Blend all ingredients. Bake in greased dish at 400° for 40 to 45 minutes. Let stand for 10 minutes before serving.
Combine vinegar, Worcestershire, ketchup, chili powder, paprika, pepper and water; bring to boil and remove from heat. Salt roast to taste, then braise on both sides in hot fat. Place in a roasting pan on a piece of foil large enough to cover. Top with hot sauce and onions. Seal foil and bake in a 300° oven for 2 1/2 to 3 hours or until meat is tender, basting frequently with the sauce.
Drain tuna fish. Add potatoes and onion. Mix well. Fry until golden brown.