HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the first 4 ingredients together. Sift flour and add the rest of the dry ingredients to the flour. Add all dry ingredients to the creamed ingredients.
Cream the shortening, sugar, eggs and flavoring. Sift together dry ingredients and add to creamed mixture. Roll 1/4 inch thick and cut with fancy cutters. Bake at 350° for about 10 minutes. Decorate.
Beat the cream cheese, eggs, sugar, vanilla and lemon juice until smooth. Place a vanilla wafer into cupcake liner and pour mixture over wafers. Fill 3/4 full. Bake at 350° for 20 to 25 minutes.
Mix all ingredients and pour into greased pan. Bake 45 minutes at 350°.
Sift dry ingredients; mix with Miracle Whip and hot water. Bake at 350°. Use any frosting on top.
Cook broccoli and drain. Combine broccoli, soup, mayonnaise, eggs and onion. Melt margarine in pan and add crumbs. Sprinkle cheese on broccoli mixture, then top with crumbs. Bake in casserole dish at 350° for 30 to 35 minutes, uncovered.
Cook squash until barely fork-tender (5 minutes on High in microwave). Mix carrot, onion, squash, pimento, sour cream and soup in bowl. Melt butter. Mix with bread crumbs. Layer in casserole, beginning with crumbs and ending with crumbs. Microwave on High for 5 minutes. (May bake in 350° oven for 30 minutes.) If you microwave, you may want to brown crumbs briefly under broiler.
Sift together cake flour, baking powder, baking soda and salt. Combine shortening and sugar. Cream well. Add eggs, then add milk and vanilla. Blend in dry ingredients. Mix well. Add pecans, dates and cherries. Shape into balls. Crush corn flakes and roll each ball in flakes. Top each cookie with 1/4 of a maraschino cherry. Bake at 350° to 375° for 10 to 12 minutes.
Cook and drain spaghetti. Stir in butter and 1/2 the cheese. Spoon into serving dish/platter; top with spaghetti sauce and sprinkle with cheese and parsley.
Thaw and drain spinach. Set aside. Mix all other ingredients. Squeeze excess juice out of spinach with fork or spin dry. Add all items together. Refrigerate. Hollow out round rye (or pumpernickel) bread. Keep bread pieces to dip. Fill hollow with Spinach Dip when ready to serve.
Cream together sugar, salad oil and eggs. Add flour, soda, cinnamon and salt. Mix into creamed mixture. Add grated carrots, pecan nuts and coconut. Bake at 350° for 1 hour or until when toothpick is placed into cake it comes out clean.
Brown and drain ground beef. Mix all ingredients together in large baking pan. Bake at 325° for 3 1/2 to 4 hours or in slow cooker for 4 to 5 hours.
Cut bacon slices into 1-inch pieces. Fry until crisp; remove from pan. Save bacon fat. Add potatoes, salt and pepper and continue cooking until almost tender. Add onion and bell pepper and continue cooking until lightly browned on bottom. Turn and brown.
Cook sugar, milk and butter until soft ball stage, then add peanut butter and marshmallow cream. Stir until well mixed, then pour into greased 9 x 13-inch pan or glass dish. Cool; cut into squares.
Crust: Melt 1 stick butter and add graham cracker crumbs and put in 13 x 9 x 2-inch pan.
Mix cold water and cornstarch to make a thin paste. Combine hot water, sugar and salt in top of double boiler and bring to boil over direct heat. Add cornstarch paste and cook until mixture begins to thicken, return to double boiler and cook until thick and smooth (about 15 minutes), stirring constantly. Stir a small amount of mixture into beaten egg yolks, return to double boiler and add remaining egg yolks. Cook a few minutes longer. Add fruit juices, rinds and butter and blend well.	Cool, stirring occasionally. Pour into baked pie shell. Top with meringue made with 3 egg whites, 6 Tbsp. sugar and 1/4 tsp. orange rind.
Cook macaroni according to package directions. Drain well and marinate in Italian dressing for 5 minutes. Toss with beans, ham, cheese, mayonnaise, onion, salt and pepper. Bake in a warm oven at 300° for 15 minutes to blend flavors. Makes 6 servings.
Preheat oven to 350°. Then mix oil, sugar, soda, salt and eggs. Then add flour, oatmeal, chocolate chips, raisins, coconut and nuts. Mix well, then spoon on cookie sheet. Bake 10 minutes. Makes 4 dozen.
Mix all ingredients and pour into greased casserole dish. Top with crushed saltine crackers. Melt 1 stick butter and pour over crackers. Bake at 350° for 30 minutes or until done.
In a large Pyrex bowl and on High in microwave, cook first 4 ingredients for 4 minutes. Add next 2 ingredients and cook 2 more minutes. Then add soda. Stir well. Pour into a greased cookie sheet. Break when cool.
For 2 cups cooked rice, use 2/3 cup uncooked rice; takes about 1 1/2 hours to cook. Melt butter in heavy saucepan. Saute onions. blend in flour. Gradually add broth, stirring constantly, until thickened. Stir in rice and salt. Simmer for 5 minutes. Blend in half and half, then dry sherry. Heat until hot. Do not boil.
Place potatoes in large bowl. Add oil to coat. Cover potatoes generously with season-all. Place in baking dish. Bake at 400 degrees until tender.
Cook spaghetti and heat oil in large skillet. Add meat, onion, celery and green pepper. Cook on medium heat for 10 minutes or until red color is out of meat and vegetables are slightly soft. Stir in tomato paste, 7-Up, catsup and thyme. Add thyme, mushrooms, vegetables and salt. Simmer 10 minutes.
Mix all dry ingredients well. Then add honey and vegetable oil. Put on two cookie sheets and roast in 250° oven for 1 hour or until golden brown, stirring several times to be sure cereal is evenly browned. Store in tightly covered jar.
Cream sugar and cooking oil. Add eggs and beat until smooth. Add vinegar and food coloring; beat well. Sift dry ingredients. Add dry ingredients to creamed ingredients. Add vanilla and beat well. Pour into greased and floured pan. Bake at 350° for 30 to 35 minutes. Cool before icing.
Combine soda, karo and water in a 3 quart saucepan. Cook and stir until sugar dissolves. When syrup boils, blend in butter. Stir often after mixture reaches syrup stage (230°). Add nuts when temperature reaches soft crack (280°). Stir constantly until temperature reaches hard crack (305°). Remove from heat, quickly stir in soda. Beat well. Mixture will foam up. Pour onto 2 or 3 buttered cookie sheets. As candy cools, stretch it out thin by lifting and pulling, using 2 forks. when cool, break into pieces. Makes 2 1/2 pounds.
Set aside 1 cup flour. Mix remaining flour, sugar, salt and yeast. Heat water, mustard and margarine to 125° to 130°. Stir into flour mixture. Mix in enough reserved flour to make soft dough. Knead 4 minutes.
Dissolve jello in boiling water. Drain pineapple and stir into jello. Add blueberry pie filling. Congeal and serve.
Place broccoli in colander and plunge into large pot of boiling water for about 10 seconds. Drain and dip immediately into ice water to stop cooking. Combine broccoli, carrots, cheese and bacon and toss gently. Combine mayonnaise, sugar and vinegar; mix well. Add mayonnaise mixture to broccoli mixture and toss well. Chill before serving.
Break bones at joints and put in a kettle with 6 cups water. Bring to boil, cover and simmer 1 1/2 hours. Remove bone and trim off ham bits. Add to broth with potato and onions. Bring again to boil and cook until potato is tender. Add next three ingredients and salt and pepper to taste. Heat, but don't boil.
Steam beans until crunchy, but not cooked. In large saute pan, heat oil and chopped garlic. Toss green beans and cook thoroughly. Salt to taste.
Saute onions in margarine until tender, about 20 minutes. Remove with slotted spoon. Put into 9 x 13-inch casserole dish; set aside. Mix together the soup, milk, salt and pepper. Pour over onions; top with Swiss cheese. Slice French bread; dip 1 side in melted margarine. Place slices of bread (butter side up) on onions-cheese, making sure to cover completely with the bread slices. Bake at 350° for 30 to 40 minutes, until bubbling and golden brown. Makes 6 to 8 servings.
Wash potatoes; prick several times with fork. Bake at 400° for 1 hour or until done. Let cool. Cut in half; scoop out. Combine pulp, yogurt, milk and pepper. Mash until light and fluffy. Stir chiles, pimentos, olives and half of Cheddar cheese into potato mixture. Stuff shells with potato mixture. Place on ungreased baking sheet. Bake at 375° for 10 minutes. Sprinkle with cheese and bake 2 more minutes. Contains 113 calories per half and 2.2 grams fat.
Blend sugars, peanut butter and milk. Cook over medium heat until soft ball forms in cold water. Remove from heat, add one level teaspoon cream of tartar, vanilla and butter or margarine. Beat with a wooden spoon until it starts to thicken.
Brown meat in oil; add next 7 ingredients. Cover, reduce heat and simmer for 30 minutes. Combine soy sauce, water and cornstarch. Stir well. Add to meat mixture. Cook, stirring constantly, until thickened. Serve over cooked rice.
Cook chicken until tender. Cut in pieces and arrange in casserole dish. Mix chicken soup, broth and Veg-All and pour over chicken. Melt margarine and combine with flour and milk. Pour over chicken. Bake 55 minutes at 350°.
Spread rolls on pan. Add next 3 ingredients in order listed. Pour eggs over all and top with grated cheese. Bake at 350° until crust is brown. Serve immediately. Delicious, nutritious and loaded with calories!!!
Mix first five ingredients well, then add pecans and vanilla. Pour into pie crust. Bake at 350° for 1 hour.
Cook rice, omitting butter. Cool; add onion and pepper to drained artichoke hearts. Reserve marinade. Cut half of artichokes. Combine 1/2 of marinade with mayonnaise and curry, then combine all ingredients together.
Cream butter and sugar together and add eggs, one at a time, beating between each. Then add vanilla. In separate bowl, sift flour, cocoa, baking powder and salt. Add sifted mixture alternately with cup of milk. Spoon into large tube pan, well greased. Bake at 300° for 2 hours. Let cool in pan. Remove and wrap in aluminum foil. Store in refrigerator.
Sift flour with soda, salt and spices. Set aside. Mix syrup, sugar and oil together; beat well. Add eggs; beat, then add flour mixture gradually while beating. Add hot water last and mix well. Pour into greased and floured 9 x 13-inch pan and bake at 350° for 30 to 40 minutes or until done when tested with toothpick.
Melt the margarine. Stir in the flour. Spread and press into a 9 x 13-inch pan. Bake 15 minutes at 375° and cool. In a separate bowl, mix the cream cheese, powdered sugar and 1 cup of the Cool Whip. Spread on crust after crust is cool. In another bowl, mix 2 packages of instant pudding with 3 cups milk. Spread on dessert and chill. After pudding is set, spread the remaining Cool Whip on top. Let set for several hours before serving. Serves 20 people.
Cover squirrel with water and cook until tender. Remove from water and cool; reserve broth. Remove meat from bones and put back into broth. Bring to a boil and add all other ingredients except rice. Cook for 45 minutes or until vegetables are tender. Add cooked rice. Serve hot. Makes 6 servings.
Cut cucumbers thin; slice onion thin. Put in bowl. In separate bowl, put sour cream and sugar and mix. Add to cucumbers and onion. Mix water and vinegar together and pour slowly over cucumbers. Stir well and refrigerate. If made one day ahead, ingredients blend better.
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Combine next 7 ingredients; add to creamed mixture alternately with pumpkin. Stir in vanilla, raisins and pecans. Spoon into 4 greased and floured loaf pans, medium size. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. remove from pans and cool completely on wire racks. May be frozen.
Season hens lightly with salt and pepper. In small saucepan, cook onion and garlic in oil until tender. Add remaining ingredients; simmer 10 minutes. Grill hens until tender and crisp, about 1 hour, turning and basting frequently with sauce. Refrigerate leftovers. Makes 4 servings.
Grease and flour a 15 1/2 x 10 1/2 inch jelly roll pan, or line pan with waxed paper. Beat eggs until thick. Gradually beat in sugar. Then beat in at once water and vanilla. Sift together and beat in all at once the flour, baking powder and salt. Beat just until smooth. Pour in prepared pan and bake at 375° for 12 to 15 minutes or just until the cake tests done. Turn immediately upside-down on towel that is sprinkled with confectioners sugar. Spread cake at once with jelly or jam, and roll up. Keep it wrapped until cool.
Heat oven to 400°. Combine pie filling and extract in ungreased 1 1/2-quart casserole. Place in oven 10 to 15 minutes or until hot and bubbly. Measure flour, sugar, baking powder and salt into bowl. Add shortening and milk. Cut through shortening 6 times. Stir in almonds; mix until dough forms a ball. Drop dough by 6 spoonfuls onto hot pie filling. Bake 25 to 30 minutes or until biscuit topping is brown.
Boil the potatoes and mash them. Add the butter, milk, salt and pepper. Put this in the foil boats. Sprinkle cheese on the top. Bake until the cheese starts to melt.
Grease and flour pan, about 15 x 10-inch. Preheat oven to 350°. Mix sugar and Bisquick mix. Add beaten eggs, vanilla and nuts. Bake about 30 to 40 minutes. Batter will fall just before ready to remove from oven. Sprinkle with powdered sugar (optional). Cut in squares. Very easy to make.
Wash peppers, cut off tops and remove seeds, scrape with a spoon. Chop onion fine and add to meat, washed rice, salt, pepper and egg; mix well. Fill green peppers 3/4 full with mixture. Place peppers in a deep pot; standing up-add tomato soup & water mixture. Should cover the peppers, simmer about 1 hour till rice and meat are cooked.
Grate cooled, cooked potatoes into a bowl; set aside. Heat butter and soup in a saucepan, stirring until smooth. Stir in onion, sour cream, cheese, salt and pepper. Add to potatoes, mixing well. Spoon into baking dish. Top with a mixture of corn flakes and melted butter. Chill in refrigerator overnight. Heat oven to 350°. Bake for 1 hour.
Blend pudding and whole milk until thickened, then blend in sour cream and whipped cream, one at a time. In large deep bowl, layer vanilla wafers, bananas and mixture, usually about 3 layers. Be sure to have a layer of mixture on top. Top with walnuts, if desired. Chill for 1 hour. Even better if made the night before you eat it.
Saute onions in butter, sugar, salt and nutmeg. Add bouillon. Simmer 10 minutes. Add wine before serving. Top with slice of French bread sprinkled with grated Swiss and grated fresh Parmesan cheese. Brown slightly. Serve hot.
Heat oven to 350°. Grease loaf pan. Cream together shortening, sugar and vanilla until fluffy. Blend in remaining ingredients, except cinnamon and 1 1/2 teaspoons sugar. Pour into prepared pan and sprinkle with cinnamon and sugar. Bake 50 minutes. After cooling, the bread may be wrapped and frozen.
Brown hamburger and sausage; drain. Melt butter and cheese. Add Ro-Tel; mix. Add meat. Add 1 cup milk if too thick.
Mix dressing with brown sugar, coffee, ginger, salt and pepper. Bake at 350° for 45 minutes.
Place the beans into a covered dish. Mix and pour over the beans the sugar, salt, vinegar and oil. Cover and let stand overnight or longer before serving. Thinly sliced onions and green pepper strips may be added to the mixture to stand overnight or may be added just before serving.
Mix at medium speed for 2 minutes. Bake in ungreased sheet pan (9 x 13-inch) at 350°.
Mix all ingredients together in an electric mixer in the order given. Divide dough into 4 parts and chill (wrapped in waxed paper). Remove from refrigerator and shape into 4 rolls, 12-inches long and 3/4-inch thick. Use 2 cookie sheets lined with foil. Place 2 rolls on each sheet. Make a depression down the center of each roll with a knife handle. Fill depression with jam. Bake at 350° for 30 minutes or until golden brown. While warm, cut diagonally into bars. Allow to cool thoroughly on the cookie sheets. May be frozen.
In 5-quart Dutch oven over medium-high heat, in 2 tablespoons salad oil cook chicken breasts until browned on all sides. With tongs, remove chicken to medium-sized bowl.
Butter a casserole bowl and fill with apples, water and cinnamon. Work together remaining ingredients until crumbly. Spread over apple mixture. Bake for about 30 minutes in 375° oven. Serve warm with cream or serve plain.
Heat oil in skillet; add eggs and scallions. Stir. Add rice, turn heat down and stir and cook until rice is heated. Add soy sauce and salt; stir and heat for 5 minutes. Shrimp, pork, bean sprouts, etc. can be added to rice.
Beat eggs until light and frothy. Add sugar, oil and vanilla, mixing until thick. Add zucchini and stir thoroughly. Stir flour, cinnamon, baking powder, soda and salt. Add, stirring until smooth. Add chopped nuts and lemon rind. Bake in 2 greased and floured loaf pans, about 1 hour at 350°.
Heat oven to 350°. Measure croutons; crush slightly and toss with melted margarine. Set aside. Cook broccoli in water, with salt added. Remove from heat, drain well and set aside. In another saucepan, melt cheese, stirring frequently; add soup. Stir in partially cooked broccoli. Pour into ungreased shallow 1 1/2 quart baking dish. Sprinkle crouton mixture over top. Bake in 350° oven about 20 minutes or until hot and bubbly. Makes 6 servings.
Mix all ingredients thoroughly in large bowl. Put in loaf pan, cover with mixture of 1/2 cup catsup and 2 tablespoons brown sugar and bake in moderate oven (350°) for one hour.
Moisten cornstarch with small amount of water. Add boiling water. Cook until thick and clear. Cool! Important! Beat the egg whites with pinch of salt until soft peaks form. Add sugar, one tablespoon at a time. Continue beating until high, firm peaks appear. Beat in cornstarch mixture; beat until just right for topping. Pile on top of pie. Bake 8-inch pie at 350° until golden brown.
Mix margarine, sugar and egg with hand mixer until smooth. Add dry ingredients and mix well. Add apples and walnuts; stir in carefully. Pour into a greased and floured 9 x 9-inch pan; bake for 45 minutes in a 350° oven.
Combine graham cracker crumbs, peanut butter, sugar and butter. Mix thoroughly and roll into balls. Dip in chocolate bark. Put on wax paper to cool.
Mix the first six ingredients. Chill 3 or 4 hours. Roll into log shape. Chill again. When ready to serve, roll in mixture of nuts and parsley (or just nuts, if you prefer).
Mix first 3 ingredients with 1/4 cup salt. Let stand overnight; wash and drain. Add other ingredients. Cook 10 minutes and seal in jars.
Peel and seed mango; cut into 1/2-inch cubes. Combine with all ingredients in a 1 1/2-quart pot. Stir. Cook, uncovered, until mushy. Put chopped walnuts at end.
Drain pineapple chunks and oranges. Add to thawed strawberries and pie filling. Can prepare night before, but do not add bananas until ready to serve.
Bake brownies as normal. When brownies are cooling down in the pan, put holes in brownies and pour Kahlua in holes (can pour some on top of brownies). In bowl, put a layer of brownies on the bottom. Next, put a layer of crushed Oreo cookies and Skor bars. Put a layer of Cool Whip on top of cookies and Skor bars. Start over again with brownies.
In a mixing bowl, whip cream cheese until smooth. Gently stir in pineapple, green pepper, onions, seasonings and 1/2 cup nuts. Turn out onto a sheet of plastic wrap and shape into a ball. Refrigerate several hours or overnight. Before serving, roll cheese ball in remaining nuts. Serve with crackers.
Cover bottom of greased 9 x 13-inch pan with tortillas. Spread refried beans over them. Brown ground beef. Add seasoning mix and tomato sauce; simmer 10 minutes. Spread over beans. Continue layers according to ingredients listed, with top layer being grated Colby cheese. Bake, uncovered, at 325° for 25 minutes until cheese melts and sauce is bubbly. Serve with lettuce, tomatoes and salsa.
In a large bowl, mix 2 sugars, butter, eggs and oil and beat until well blended. Add soda, cream of tartar, salt and vanilla. Gradually add flour until well blended. Cover and chill for 1 hour. Make 1-inch balls. Roll balls in granulated sugar. Place on cookie sheet 2 inches apart. Bake at 375° for 10 to 12 minutes. Cool, flatten balls with bottom of glass.
Combine first 3 ingredients, mixing well. Press mixture into bottom of a 10-inch spring-form pan; chill.
Dissolve yeast in 1/4 cup warm water. Add flour in two additions to other ingredients. Put on floured surface. Round up and cover with damp cloth. Let stand about 10 minutes. Knead until springy. Put in greased bowl; let rise until double in bulk. Punch down; let rise again.
Mix brown sugar, sugar and applesauce until smooth. Blend in all remaining ingredients, except nuts. Mix well. Add nuts; blend well. Bake in 9-inch layer pans or 9 x 13-inch pan. Bake at 325° for 1 hour.
In a skillet brown turkey and onion over medium heat. Drain. Add the water, taco seasoning and tomato sauce and mix. Bring to a boil. Reduce heat and simmer for 20 minutes. Stir in macaroni, chilies and 1 1/2 cups of cheese. Pour into a greased 1 1/2-quart baking dish and sprinkle with remaining cheese. Bake at 350° for about 30 minutes, or until heated through.
Cut meat into thin slices. Combine all ingredients except meat. Stir well. Add meat and let stand for 2 hours, stirring occasionally. Place in dehydrator for 6 to 8 hours or can be done in conventional oven by arranging strips on oven racks. (Line bottom of oven with foil.) Dry in 150° to 200° oven until dark brown and dry. Cool and store in airtight container or in the refrigerator.
Heat oven to 350°. Generously grease a 13 x 9-inch baking dish. Warm tortillas as directed on package. Arrange in bottom of greased pan, overlapping edge of tortilla.
Mix sugar and cornstarch. Add water and boil 5 minutes. Remove from heat. Add butter and vanilla. May be served warm or cold.
Melt margarine in pan and add peanut butter and powdered sugar. If mixture is a little stiff, add more margarine. Roll into balls and let chill for an hour. For chocolate coating, melt in a double boiler the paraffin and chocolate chips. Dip balls into chocolate with a toothpick and place on cookie sheet covered with waxed paper. Chill until set.
Chop tomatoes in quarters and pour salt over them and let stand while preparing rest of ingredients. Slice onion rounds, bell peppers in eighths and hot peppers in rounds. Drain salt off tomatoes, add other ingredients and simmer all until tomatoes and peppers change colors. Pour into jars and seal or use either cold or hot-pack canning method.
Preheat oven to 350. Spray a 9x13 baking pan with non stick cooking spray. Combine soup, margarine, salt, pepper, onion and cheese. Gently mix in the potatoes and pour into prepared pan or dish.
Blend Bisquick and cream cheese; add milk. Knead 10 times. Roll out on waxed paper in oval shape. Spread jam down center. Bake at 425° for 12 minutes. Make a glaze out of confectioners sugar and water and drizzle over the cake while warm. Very good and very simple.
Saute onions, shallots and bell peppers in butter until soft. Add Ro-Tel tomatoes and chilies and simmer 10 minutes. Add crawfish and simmer 10 minutes. Add soup and simmer 30 minutes. Serve over rice. Serves 4 to 5. May substitute shrimp or chicken.
Trim crusts from bread and arrange six slices in bottom of a greased 12x8 baking dish. Cover with cheese slices, then with remaining bread slices. Beat eggs, add milk, mustard, onion and seasonings. Pour over bread and let stand at room temperature for one hour. This dish may be prepared the day before and refrigerated overnight, if more convenient. Bake at 325 degrees for 45 to 60 minutes. Serve immediately. Serves: 6.
Combine sugar, syrup, oleo and salt. Bring to boil over low heat. Pour hot mixture slowly over beaten eggs, stirring constantly. Cool. Add vanilla and pecans. Pour into pie shell. Bake in 400° oven for 10 minutes; reduce heat to 375° and cook 30 to 50 minutes.
Spread cream cheese on bottom of round quiche dish. Top with chili, then salsa, cheese, green onions and black olives. Bake at 350° for 20 to 25 minutes. Serve with round tortilla chips.
Mix together. Pour into a 9-inch graham cracker pie shell and freeze. Serve frozen. Can use regular pie crust, baked, if desired.