HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain cherries. Blend dry ingredients 5 minutes in mixer on low. Add eggs, vanilla and half of water to dry ingredients. Blend 1/2 minute on low speed. Beat 5 minutes on high speed. Add remaining water and blend 1/2 minute on low speed; beat 2 minutes on medium speed. Place melted butter on baking pan. Cover butter with brown sugar. Sprinkle nuts over sugar and butter mixture. Layer cherries on top (4 pounds in each pan). Pour 7 pounds 2 ounces cake batter over ingredients in pans. Bake at 350° for approximately 30 minutes. Cut 12 x 20 x 2-inch. Invert each portion as you serve.
Drain manicotti and place on foil in single layer. Mix all ingredients together. Stuff pasta. Melt butter; add sauce and garlic powder. Pour some sauce on bottom of baking dish. Add manicotti in single layer. Spoon remaining sauce over top. Sprinkle 1 cup Mozzarella cheese over sauce. Cover. Bake at 350° for 45 minutes. Uncover last 15 minutes.
Boil together for 5 minutes applesauce, sugar and shortening; cool. Mix rest of dry ingredients and add to cooled applesauce mixture. Bake 2 hours at 250°.
Mix all ingredients except nuts and apples thoroughly. Add nuts and apples and mix lightly. Pour into 9 x 13-inch pan. Sprinkle with more nuts. Bake 1 hour at 350°.
Mix ingredients together. Add flour, if necessary, to make a stiff dough. Roll out on a floured board until it is very thin. Cut into strips, about 2 or 3-inches long and 1-inch wide. Drop into hot oil. Brown on both sides. Drain on paper towels. Serve with butter or sprinkle with sugar.
Cream butter, Crisco and sugar together. Add eggs one at a time, beating after each addition. Add remaining ingredients and beat thoroughly. Place in oven that was preheated at 275°. Bake for 1 hour, then turn heat up to 300° and bake for another hour or until done.
Cream sugar and shortening; add eggs, one at a time, beating well after each. Sift together flour and salt. Mix soda and buttermilk. Add alternately the milk and flour to first mixture. Beat in vanilla; bake at 350° for 1 hour (the original recipe says 1 hour and 20 minutes but that's too long in my oven).
Combine sugar, salt and flour. Add cream and vanilla. Pour in pie crust. Sprinkle with cinnamon. Bake at 425° for 30 minutes.
Melt butter. Add sugar and canned milk. Stir until all lumps are gone. Bring to a rolling boil (that can't be stirred down). Cook 1 minute. Remove from heat and add vanilla. Let set a few minutes and heat until the right consistency to spread. Covers a 3 layer cake.
Sprinkle salt over the vegetables. Soak for 2 hours; drain. Rinse in cold water; drain. Add the remaining ingredients. Bring to boil; simmer for 30 minutes. Spoon into hot, sterilized jars. Adjust lids. Process in a water bath for 10 minutes. Yields 7 to 8 pints.
Marinate green beans in French dressing to which garlic has been added. Let stand several hours. Mix all ingredients and chill. Just before salad is to be served, combine beans and all other ingredients. Add more French dressing and serve in lettuce cups. Serves 6.
Combine all ingredients in bowl. Mix well. Drop by teaspoon onto greased cookie sheet. Press with fork. Bake at 400° for 8 minutes. Cool on wire rack. Yields 5 dozen.
Combine Hidden Valley Ranch mix and oil; add dill weed, lemon pepper and garlic powder. Pour over crackers; stir to coat. Place in warm oven for 15 to 20 minutes.
Put peppers and onions through grinder and add rest of ingredients. Mix together. Cook 30 minutes. Makes 7 quarts.
Stir drained pineapple into softened cream cheese, stir in 1/2 cup pecans, the onion, pepper and salt. Form into ball. Roll in rest of chopped pecans. Chill overnight.
Stir all ingredients together. Pour in 9-inch unbaked pie shell. Bake for 1 hour at 300°. Chill before cutting.
Combine fruit and marshmallows. Add 1 teaspoon vanilla and 1 teaspoon sugar. Fold in 1 pint Cool Whip. Chill. Serve.
Cook chicken. Remove from bone. Cut in bite size pieces. Add tomatoes, soup and chicken broth and heat until bubbly. In 9 x 13-inch baking dish, make a layer of Doritos, then chicken, soup mixture, then cheese. Repeat and finish with cheese. Bake at 350° for 25 minutes.
Cook onion and garlic in 2 tablespoons butter until onion is tender. Add pork and 1 cup of either broth. Cook over low heat for 20 minutes. Add balance of both broths and the sauerkraut. Cover and simmer for 45 minutes. Blend flour and the 2 tablespoons butter. Add to soup. Cook and stir until thickened. If you wish, add rice before the last 20 minutes of cooking. Makes 8 to 10 servings.
Mix all dry ingredients together. Add onion, then milk and last the beaten egg. Drop by small tablespoons into hot deep fat. They will sink toward bottom of fat and when done on one side, the almost perfectly formed balls will pop to the top and continue to brown on the other side. Drain on paper towels and serve warm.
Cook beans according to package directions; drain. Combine soup and cheese spread. Toss beans with soup mixture; place in 6 cup casserole. Top with onions and bacon. Bake at 325° for 30 minutes.
Preheat oven to 350°. Combine cake mix, 2 eggs and margarine; spread into a well-greased 13 x 9-inch pan. Next, mix powdered sugar, cream cheese and 2 eggs well; spread on top of first mixture. Bake for 35 minutes.
Drain canned beans. Mix together; add dressing and onion. Mix, cover and chill 2 hours before serving.
Melt margarine. Add peanut butter and vanilla. Mix well. In a separate bowl, mix confectioners sugar and graham cracker crumbs. Gradually add sugar mixture. Roll into balls. (May be chilled before rolling, if desired.) Dip into chocolate and place on wax paper.
Cook from 248° to 250° to 260°, depends on weather. If humid, turn oven on to help dry out room. Pour syrup into dry egg whites; mix until pulls from bottom of bowl and does not shine so much. Add coloring and pecans. Spoon out on wax paper.
If desired, chop pecans. Pinch marshmallows. Crush crackers. Pinch cherries. Using hands to mix and squeeze, combine all ingredients in a large bowl and add just enough evaporated milk to mix to stiff consistency.
Saute onion, celery, bell pepper, sausage, thyme, oregano, cayenne pepper and basil. Add chicken broth and water. Cook. Add tomatoes, okra, salt and black pepper. Cook. Add shrimp. Cook, adding file.
Preheat oven to 350°. Melt 2 tablespoons Crisco in a large skillet. Brown steak about 3 minutes on each side over medium heat. Remove from heat. Season with 1/4 teaspoon of salt. Place lemon slices over meat. Arrange onion slices over lemon.
Cut potatoes into thin slices to measure about 4 cups. Melt 2 tablespoons margarine in large heavy skillet. Arrange potato slices in 3 layers, each 1 slice thick, sprinkling each layer with 1/2 teaspoon salt and dash of pepper. Dot top layer with 2 tablespoons margarine. Cover; cook over medium heat for 20 minutes. Uncover and cook until potatoes are brown, turning once. Yield: 4 to 6 servings.
In large pot, cook broccoli in 1 can chicken broth for 7 minutes. Remove broccoli and chop coarsely. Add remaining broth, milk, ham and pepper to broth in pot. Bring to boil over medium heat, stirring occasionally. Stir in remaining ingredients and chopped broccoli. Heat just to serving temperature (do not boil). Yield: 2 1/2 quarts.
Mix together and shape into balls. Freeze. When required, bake in oven at 450° for 10 to 15 minutes.
Preheat broiler. Arrange fish in a single layer in greased shallow baking dish. Sprinkle with salt, pepper and olive oil. Broil 5 inches from heat about 10 minutes or until fish flakes easily. Drain liquids from pan (important!).
Preheat oven to 250°. In large bowl, cream together butter or margarine and sugar. Add eggs, one	at a time, beating well after	each addition. In a measuring cup, dissolve baking soda in buttermilk. In a medium bowl, combine flour, dates, nuts and candies. Mix until thoroughly blended. Add coconut and stir to blend. Add flour mixture and buttermilk mixture to creamed mixture. Blend until a stiff dough is formed. Spoon dough into a greased and floured 10-inch tube pan. Bake 2 1/2 hours or until cake is golden brown. (Cake will not test for doneness.)
Add chopped onion, pepper and celery to beef. Add eggs, bread, Tabasco, Worcestershire, salt, pepper and garlic. Mix well. Pack into a lightly greased 9 x 5 x 3-inch loaf pan.
Combine crumbs, sugar and margarine. Add eggs, pineapple and milk to moisten. Bake 1 hour at 350°. Nice when served with ham.
Separate eggs; beat whites for 2 minutes in a small bowl of electric mixer. Into large bowl of mixer, sift together flour, baking powder, salt and sugar. Add milk and shortening or oil. Mix at speed 1 for 1 minute. Add beaten whites and mix at speed 1 for 1 minute. Bake on hot waffle iron until golden brown.
Put green beans in covered bowl using 1/2 cup of juice from beans. (Add the tomatoes if you want.) Microwave for 16 to 18 minutes on High. After removing from microwave stir in the remaining ingredients.
Season pork loin. Place fat side up in roasting pan. Bake at 325° to 350° until 1/2 hour before the roast is done. Combine all remaining ingredients except cornstarch and liqueur. Cook over low heat 5 minutes. Blend cornstarch with some of the sauce and stir until smooth. Add to the rest of the sauce and stir until slightly thickened. Add the liqueur and continue stirring for 5 to 10 minutes.
Combine Ricotta cheese and sour cream in a mixing bowl. Beating slowly, add cream cheese, sugar and butter. Increase speed to medium and add eggs, flour, cornstarch, vanilla and lemon juice. Beat on highest speed possible without splattering for 5 minutes more. Stir in liqueur and walnuts. Pour into a 10-inch spring-form pan. Bake in a preheated 350° oven for 1 hour. Turn heat off and leave in oven with door closed for 1 more hour. If you have a large capacity food processor, use the steel blade knife, combining all ingredients, except nuts. Stir in nuts when processing is finished. This will produce a creamy, smooth cheesecake. For a basic creamy cheesecake, omit nuts and liqueur.
Mix first 7 ingredients in large bowl and freeze. Roll into balls or small thin logs. Stick toothpicks into balls and freeze.
Cream sugar and Crisco, beat in eggs. Sift dry ingredients together; stir into pumpkin mixture with dates and nuts. Fill loaf pans 2/3 full batter. Bake at 350° for 1 hour.
In a 1 1/2-quart casserole, combine potatoes, cheese and onion. Dissolve bouillon cube in 1/2 cup of boiling water. Pour over potato mixture. Dot with 1 tablespoon margarine. Bake, covered, in a 350° oven for 30 minutes or until potatoes are done, stirring gently once or twice. If desired, top with triangles of cheese and bake until cheese melts. Serves 6.
Crust: Grease bottom and sides of a 15 x 10 x 1-inch baking pan. (Be certain sides of baking pan are 1-inch high.) In large bowl with mixer at medium speed, beat flour, 1/2 cup sugar, butter and salt until mixture resembles coarse crumbs; press firmly and evenly into pan. Bake in a 350° oven for 20 minutes.
Combine crumbs, salt and pepper. In another bowl, blend egg and milk. Coat chops with crumbs. Dip in egg mixture and again in crumbs. Place butter in pan. Melt. Place chops in a 13 x 9-inch pan and bake at 325° for 30 minutes. Turn chops and bake 30 minutes more.
Mix all together and bake in greased loaf pan for 70 minutes at 325°.
Mash potatoes and add remaining ingredients. Mix well. Bake at 350° for 20 minutes. Can be made up and stored in refrigerator up to one week. When refrigerated, bake 45 minutes. Can freeze before baking.
Mix all ingredients except oil. Reserve one half of cheese for topping. Put oil in skillet and heat until hot. Pour over cornbread mixture, stir fast to melt cheese. Pour mixture into hot skillet. Top with reserved cheese. Bake at 350° about 30 minutes until golden brown.
Cream shortening. Add sugar and blend. Add egg, vanilla and bananas. Sift flour, salt and soda. Add to banana mixture and mix well. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 8 minutes. These cookies brown only on the edges.
Peel potatoes and slice; put in 2-quart casserole dish. Stir in cream of chicken soup and 1 can of water. Slice butter and put on top of potatoes. Bake at 350° for 1 to 1 1/2 hours.
Boil together sugar, water and vinegar to 238°, or until syrup spins a long thread when dropped from spoon. Beat egg whites stiff. Gradually add syrup beating constantly until frosting holds shape. Add vanilla. Makes enough for 2 layers.
Cook chicken until tender and pulls away from bone. Take meat off bones. Place in saucepan with 2 cups broth and both cans soup. Cook until blended. Add melted margarine to stuffing mix and blend.
Boil sugar and butter. Let cool. Roll dates in flour. Add eggs and vanilla to sugar mix. Stir in dates and flour a little at a time. Add pecans. Bake at 250° for 2 1/2 hours.
Wash fresh asparagus and break off tough ends. In a 10 x 6 x 2-inch baking dish, arrange fresh or frozen spears with tips toward center. Add water, cover with vented clear plastic wrap. Cook on 100% power for 7 to 9 minutes or until tender; rearrange asparagus once by switching center spears with those on the edges.
Mix together all ingredients; drop batter by tablespoon on cookie sheet. Bake at 375° about 8 minutes.
Mix together sugar and eggs. Mix flour and soda together. Add to sugar mixture. Stir in pineapple, nuts and vanilla. Bake at 350° for 25 to 30 minutes in a 9 x 12-inch greased and floured pan.
Drain juices from cherries and pineapple. Heat juices to boiling and pour over Jell-O, stirring until dissolved. Let cool until starting to gel. Beat cheese with mixer until very soft. Stir in pineapple, cherries and nuts. Add to Jell-O mixture and blend well. Then stir in Coca-Cola and blend again. Pour into oiled molds to congeal. Makes 1 large mold or 2 medium size molds.
Preheat oven to 400 degrees. Mix all ingredients well, adjusting the sugar according to how sweet a biscuit you prefer. Pour into well greased muffin tins. Bake 15-20 min. Serve with honey butter.
Heat oven to 350°. Spray a 10-inch tube pan with Pam. Mix flour, baking powder and soda until blended. In a large bowl, beat sugar, margarine and buttermilk about 4 minutes. With a mixer on medium speed, alternately add flour mixture and egg substitute. Beat until well blended and fluffy. Stir in apples and vanilla. Spread in pan. Bake 1 hour or until golden brown and a pick inserted in center of cake comes out clean. Cool on wire rack 10 minutes. Turn out onto rack and cool completely. Dust with confectioners sugar.
In a glass pie plate, spread cream cheese in bottom. Add Hormel chili. Top with shredded cheese. Microwave on High for 5 minutes and serve with chips.
Beat eggs well. Add sugar and beat well. Add flour, baking powder and salt sifted together; beat. Heat milk and margarine to boiling. Gradually add to batter. Add vanilla and blend well. Pour into three greased and floured pans. Bake at 350° for 30 minutes.
In a glass scoop in ice milk, then pour warm or hot coffee. Makes 1 serving.
Heat oven to 375°. Beat margarine, sugars, eggs and vanilla until creamy. Gradually add combined flour, baking soda, salt and cinnamon; mix well. Stir in remaining ingredients. Drop by level measuring tablespoonfuls onto ungreased cookie sheet. Bake 7 to 8 minutes for chewy cookie or 9 to 10 minutes for a crisp cookie. Cool 2 minutes on cookie sheet; remove to wire rack. I add pecans.
Brown pork chops in electric skillet. Transfer them to 9 x 13-inch baking dish. In	the skillet mix the flour and water; stir until	turns to gravy. Add brown sugar, vinegar, raisins and apples. Stir	until all blended together. Pour over pork chops. Cover with aluminum foil. Bake for 1 hour at 350°.
Boil vinegar, water, sugar, mustard seed and celery seed. When boiling, pour over cabbage and stir well. Add green pepper, celery and pimento. Place in covered container in refrigerator overnight before serving.
Grind bologna. Grind sweet pickles to taste. Add Miracle whip to taste.
Mix together by hand. Roll in small balls and place on ungreased cookie sheet. Bake at 325° for 12 minutes. Makes 6 to 7 dozen cookies.
Mix all ingredients. Pour into two unbaked pie shells. Bake at 350° for 10 minutes. Reduce heat to 300° and continue cooking for 25 minutes. Pies should be firm in the middle. (They will have a crusty top.)
Mix spaghetti sauce, beef and tomato sauce and heat well. Boil noodles until tender. Drain and add cold water to prevent noodles from sticking together. In rectangular casserole dish layer sauce, noodles, Mozzarella cheese, Parmesan cheese and cottage cheese. Continue layering until dish is full ending with sauce on top. Sprinkle top with Mozzarella cheese and bake at 375° for 30 minutes.
Mix well and store in refrigerator for 4 hours before serving. Will keep 3 weeks in sealed container.
Saute carrots, onion and celery in butter until onion starts to look clear. Add chopped up chicken; cook for a couple minutes. Stir in tomatoes. Mix flour and vegetable oil. Add to chicken mixture with seasoned salt. Stir and let thicken. Place pie crust into deep dish pie pan. Pour chicken mixture into pie crust. Spoon mashed potatoes, approximately 1/4 cup, into center of pie. Spoon remaining potatoes around the edges of pie. Sprinkle paprika and parsley on top. Bake at 350° for 1 hour.
Beat together oil, eggs, sugar and vanilla. Sift together flour, soda and cinnamon. Add this to first mixture, then add diced apples and nuts. Bake in a well greased tube pan 1 1/2 hours at 325°. Test it with straw after 1 hour. Cool in pan before turning the cake out.
Line jelly roll pan with foil. Place soda crackers 7 down and 5 across. Boil butter and brown sugar for 2 1/2 minutes after a rolling boil. Pour over soda crackers. Bake in 350° oven for 5 minutes. Take out of oven and sprinkle chocolate chips on top. Let set for a minute and then spread over crackers. Add walnuts. Cut into squares while warm.
Mix butter, shortening and eggs, adding dry ingredients and milk. Bake in well-greased and floured pan for 20 to 25 minutes or until done to touch in 350° oven in three 9-inch pans.
Combine sugar and cornstarch thoroughly in heavy boiler. Add water, grated rind and lemon juice to mixture. Cook over low heat until the mixture begins to thicken. Beat egg yolks slightly. Add hot mixture, a little at a time, to the beaten egg yolks. Return mixture to boiler and continue to cook over low heat until mixture thickens to consistency desired. Pour cool mixture into a 9-inch pastry shell. Top with meringue. Brown meringue in oven preheated at 350°.
Combine fruit with 1 cup sugar and simmer 5 to 10 minutes. Melt butter in 12 x 9 x 2-inch glass baking dish. Mix flour and baking powder and add the second cup of sugar with milk and blend well. Pour batter over melted butter (oleo) in baking dish and ladle hot fruit mix and juice over top of dish. Bake 25 minutes at 350°.
Heat soup and cream cheese until cheese melts; cool. Dissolve lemon jello in 1/4 cup boiling water. Add mayonnaise. Add this mixture to the soup and cream cheese. Add shrimp, celery, green pepper, onion and pimentos. Chill until firm.
Spread as many cutlets as needed with slices of boiled ham and cheese. Roll up. Dip into mixture of grated cheese and egg. Saute in hot butter or fat until done.
Beat eggs slightly. Mix sugar and flour and add to eggs; mix well. Stir in lemon juice, milk and butter and stir well. Pour into unbaked pie shells.
Cook spaghetti according to package directions; drain. Add bottle of salad supreme; mix well. Add dressing and chopped vegetables. Mix well and chill.
To prepare caramel: In round metal mold, cook 2/3 cup sugar on medium heat until golden brown (watch it doesn't burn). Stir constantly until smooth. Remove from heat and move it around until bottom and all sides are covered with caramel. Let it cool.
Coat meat with flour. Brown slowly in hot oil in skillet with cover. Pour off any oil. Combine remaining ingredients for sauce. (Double sauce ingredients for large amounts.) Mix well and pour over meat. Cover and reduce heat; simmer 30 to 35 minutes. Turn meat once during cooking. Add water if sauce is reduced. Remove meat. Thicken sauce if necessary with 1 teaspoon cornstarch in cold water and add to pan juices. For large amounts, after browning, meat and sauce may be placed in baking dish or pan and cooked, covered, in 350° oven for 30 to 35 minutes. Check to see sauce is not reduced after 20 minutes.
Beat egg whites and salt until frothy, then add sugar, a little at a time, and beat until stiff. Fold in crackers and walnuts.
Heat oven to 350°. Put the eggs, sugar, salt, nutmeg and vanilla into blender. Cover and process and beat until sugar is dissolved and eggs lemon-colored. Remove feeder cap and add milk. Continue to process until well blended. Pour into an unbaked pie shell. Bake for about 30 minutes until a silver knife inserted in the custard comes out clean.
Clean roasting chicken, removing insides. Salt and pepper (I use lemon pepper). Stuff the bird with the lemon, orange, onion and garlic. Bake at 450° for 1 1/2 hours. If bird starts to get too brown, you can cover it with foil.
Mix first 7 ingredients in a large bowl, using your hands. Divide mixture into 12 even sized balls. Place 1 ball into center of each cabbage leaf. Wrap leaf around mixture. Place each wrapped ball into a crock-pot generously sprayed with Pam. Pour 1 quart tomato juice over cabbage rolls. Cook 2 hours on high, then cook 4 hours on low, then serve.
Combine the first 4 ingredients and refrigerate several hours. Toss chicken mixture with grapes, pineapple tidbits, mayonnaise and almonds. Arrange on lettuce.
Preheat oven to 325°. Sift flour, soda and salt together. In a large bowl, cream together butter and sugars. Add egg, bananas and vanilla. Mix well. Gradually stir in dry ingredients. Fold in chocolate pieces and walnuts.
Saute burger, onions and garlic. Add mushrooms, olives, stewed tomatoes, tomato paste, tomato sauce, basil leaves, oregano leaves and pepper. Simmer 20 minutes; let cool.
Mix dry ingredients in bowl. Cut in shortening. Add egg and milk and mix. Spoon mounds on cookie sheet. Bake for 12 to 15 minutes on greased cookie sheet.
Mix together the butter, eggs, cottage cheese, cornbread mix and salt. Add the broccoli and onion. Grease dish. Bake at 375° for 40 to 45 minutes.
In a medium saucepan, saute onions, carrots, celery and green pepper in butter. Add chicken broth and water; bring to a boil. Stir in lentils and pepper. Cover and simmer 25 minutes. Add rice; stir well. Cover and simmer an additional 20 minutes until rice is tender and liquid is absorbed.
Grease a 13 x 9-inch pan. Spread 1/2 of the coconut on bottom. In double boiler, melt margarine. Add chips and peanut butter; stir until smooth. Let cool, then add marshmallows and stir. Spread over coconut; sprinkle the rest of coconut over the top. Put in the refrigerator for several hours, then cut into squares.
Mix lemonade, sugar and water as directed on package. Chill. Add ginger ale. Whip sherbet lightly until frothy. Ready to serve.
Soften yeast in lukewarm water. Add salt, sugar and flour. Stir until mixed. Add enough of 1/2 cup lukewarm water (no more) to make sticky dough. Cover; let rise until doubled. Divide; put each 1/2 into a greased two-quart casserole. Let rise again until doubled. Bake at 375° for one hour. Brush tops with margarine; salt if desired.
Bring broccoli to a boil in 4 cups water; cook briefly until still crisp and green. Blend cashews, 3 cups water and cornmeal (do in portions if blender is small). Combine broccoli, blender contents and seasonings in kettle. Heat for 30 minutes to allow flavors to blend. Serve hot. Yields 12 (1 cup) servings.
In a saucepan, combine the first six ingredients. Bring to a boil. Reduce heat. Simmer for 5 minutes. Remove from heat. Add beets. Let stand at room temperature for 1 hour. Cover and chill 6 hours or overnight.
Pour vinegar into a glass mixing bowl; gradually add oil, beating vigorously with a wire whip. Add remaining ingredients and beat well to blend thoroughly. Cover and let stand at least 2 hours to blend flavors. Store in the fridge. Shake well before using. Makes 1 1/2 cups.