HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 300°. Heavily grease and flour a 10-inch tube or Bundt pan or two (9 x 5 x 3-inch) pans. In a large bowl at medium speed, beat butter until smooth. At low speed, add sugar gradually, beating well. Clean beaters. Blend in honey at low speed. Add eggs, one at a time, beating at medium high speed after each addition. On a large sheet of waxed paper, combine cinnamon, cloves, allspice, nutmeg, baking powder, baking soda, salt and 3 1/4 cups flour. Add blended dry ingredients to batter alternately with buttermilk. Toss reserved 1/2 cup with raisins, figs and almonds; add to mixture. Pour batter into pan. Cut through batter with knife to distribute evenly. Bake 1 1/2 hours or until cake tester poked in center comes out clean. Let cool in pan 30 minutes. Turn out on a rack to cool. Top with your own favorite frosting.
Boil, peel and slice potatoes.	Slice onion and separate into rings. Mix together mayonnaise, vegetable oil and vinegar.
Separate egg yolks and whites. Mash yolks and finely chop whites. Mix yolks with garlic, oil and bread until smooth. Add pepper, vinegar and salt. This is the dressing.
In greased (spray generously with Pam) baking dish, evenly spread uncooked rice. Place chicken on rice, skin side up. Mix dry onion soup, water and soup. Pour mixture over chicken. Bake for 1 hour at 350°.
Boil milk and flour together until thick and smooth. Cool. Beat together next 3 ingredients. Add boiled flour and milk to Crisco mixture. Beat at high speed until very fluffy.
Beat eggs with Wesson oil and sugar. Add flour sifted with other dry ingredients. Mix thoroughly; add dates, nuts and apples; mix thoroughly. Bake in tube pan for 1 1/2 hours at 325° in greased pan.
Trim ends of snow peas. Place snow peas in vegetable steamer over boiling water. Cover and steam about 1 minute. Do not overcook. Should still be crisp. Remove snow peas; rinse with cold water and chill for about 2 hours.
Prepare macaroni dinner as directed on package. Cook sausage in large skillet in water over medium heat for six minutes. Add vegetables and oregano. Continue cooking until vegetables are tender. Add macaroni dinner and mix lightly. Makes 4 to 6 servings.
Brown the meat with oil and garlic. Add tomatoes, tomato sauce, salt, oregano and pepper. Cover and simmer 15 to 20 minutes.
Preheat oven to 350°. In a large mixer bowl, combine flour, sugar, cocoa, baking soda, salt, buttermilk, shortening,	2 eggs and 2 teaspoons vanilla extract. Beat on low speed until blended, scraping bowl constantly.	Beat 3 minutes on high speed, scraping bowl occasionally. Pour into 2 paper lined, greased and floured 9-inch cake pans.
Mix coconut and pecans. Spread in a 9 x 13-inch greased pan. Mix cake mix according to package directions and pour on top of coconut pecan mixture. In a saucepan put 1 stick margarine and cream cheese. Heat until mixture is warm enough to stir in the box of confectioners sugar. Spoon over top of mix. Bake at 350° for 40 to 45 minutes. Do not cut cake until cool.
Cream softened cream cheese and mix with chopped shrimp and remaining ingredients. Serve with crackers.
Sprinkle chicken with salt, pepper and garlic powder. Dip chicken into flour and coat. Heat butter and oil in large skillet. Brown chicken slowly on both sides until cooked. Remove to warmed platter. Stir lemon juice and wine in pan with drippings to deglaze. Stir thoroughly to loosen all pieces. Spoon over chicken. Sprinkle with parsley and garnish platter with pimento and lemon wedges.
Combine cooked and drained macaroni with the Parmesan cheese. Add the tomatoes, salt and pepper. Toss and serve.
Simmer chicken in salt water, in a covered pan, until tender (a frying chicken will take about 45 minutes). Remove chicken from broth; cool enough to handle. Remove skin and bones; chop meat. Add water to broth (if needed) to make 5 cups. Bring to a boil. Add chicken, vegetables and spices. Simmer, covered for 20 minutes. Add noodles; simmer, uncovered, for 10 minutes or until noodles are tender. Yields 6 servings.
Dissolve Jell-O in water. Add pie filling; mix well and pour into pans. Refrigerate until set.
Pour Italian dressing over fresh, sliced tomatoes. Marinate 15 to 20 minutes. Sprinkle with Parmesan cheese and fresh basil.
Let cabbage and salt stand 45 minutes to 2 hours. Squeeze out all the water. Boil sugar, white vinegar and water. Add celery, green pepper, celery seed and dry mustard or mustard seed to cabbage. Pour hot vinegar over slaw while hot. Keeps about a month or may be frozen.
Heat oven to 475° (very hot). Sift together flour, baking powder and salt. Pour Wesson oil and milk into a measuring cup, but don't stir, then pour all at once into flour. Stir with a fork until the mixture clears sides of bowl and rounds up into a ball. Smooth by kneading dough about 10 times without additional flour. With the dough on waxed paper, press out 1/4-inch thick with hands. For higher biscuits, roll 1/2-inch thick. Cut and place on ungreased cookie sheet. Bake 10 to 12 minutes.
Cut broccoli into serving pieces. Cook until tender. Arrange in 9 x 13-inch dish. Combine next 8 ingredients. Pour over broccoli. Cover with plastic wrap and chill overnight. Turn broccoli once. To serve, arrange on platter; sprinkle with crumbled Feta cheese. Garnish with tomato wedges and hard-boiled eggs (quartered).
Stir together flour, cocoa, baking soda and salt. In a large mixer bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla. Beat well. Gradually add flour mixture, beating well. Stir in chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes at 350°.
Crush crackers and combine with beef, 2/3 of the can of tomato sauce, egg, onion, salt, pepper and Italian seasoning. Mix well and press out into a large rectangle on waxed paper. Dump shredded cheese in a pile near one end of the rectangle, and sprinkle a little along middle of rectangle. Start at the end where the pile of cheese is and roll up like a jelly roll. Be sure to "seal" ends and smooth end seam into loaf. Be careful not to poke a hole in loaf. Place seam side down in loaf pan and bake at 350° for one hour. Remove from oven, drain off grease. Pour remaining tomato sauce over loaf and return to oven for 10 to 15 minutes.
Combine all ingredients except bacon and pour in a casserole dish. Top with bacon and bake, uncovered, at 325° for 1 hour.
Mix and pour into an unbaked pie crust. Bake at 325° for 40 minutes.
Combine all ingredients together in large bowl except Kisses. Mix on low speed until well blended. Make into balls about 3/4 inch. Place on cookie sheet. Bake 6 to 8 minutes at 375°. Take out of oven and place a Kiss in each cookie. Place back in oven long enough to soften Kiss.
Mix all ingredients and spread on English muffin halves. Cut muffins in quarters or eighths and arrange on cookie sheet. Broil 5 minutes or until lightly browned. Can be prepared the night before and refrigerated. Broil just before serving. Excellent appetizer. Can freeze for up to 30 days and use as needed.
Sift flour and salt. Cut in shortening. Using fork, add water, 1 tablespoonful at a time. Roll out on floured surface. If recipe calls for a baked pie shell, prick and bake at 400° for 8 to 10 minutes. Makes 2 pie shells or 1 double crust.
Combine 2 cups of flour, sugar, salt and yeast in a large mixing bowl. Stir well. Combine milk, water and margarine in a saucepan. Cook over low heat until margarine melts. Cool slightly. Gradually add liquid to flour mixture, beating well at high speed of mixer. Beat an additional 2 minutes at high speed. Add 2 cups of flour, beating well.
Saute cut up onion in butter. Scrub potatoes and slice thin (don't peel). Put in 9 x 13-inch baking dish; sprinkle with salt. Pour butter and onion over potatoes; bake for 30 minutes in 375° oven. Baste occasionally while baking.
In a large pitcher, pour in the water. Add iced tea mix and stir until well dissolved. Refrigerate until ready to serve. Add carbonated drink, stir and pour over crushed ice in tall glasses. Tasty!
Cream margarine and sugar together. Add egg and mix well. Sift flour, baking powder, baking soda and salt. Add to shortening mixture and mix to form crumbs.
Mix milk and ground beef and divide into 4 or 5 patties, 6 inches in diameter. In the center of each patty put 1/4 cup stuffing. Mold the meat around the stuffing to form a ball. Place in 8 x 8-inch dish and add the soup. Cook at 350° for 1 hour.
Combine all ingredients and mix well. Cook on 375° griddle. Serves 2.
Cook potatoes, cool and dice in large bowl. Add parsley; toss. Cook bacon (cut into small pieces) until crisp, add onion (chopped) and cook until onions are done. Drain off some of the bacon fat. Add flour and cook until bubbly. Stir in vinegar, water, sugar, salt and pepper. Bring to boil, simmer 2 minutes, pour over potatoes and toss. Enjoy!
In a large soup pot or Dutch oven, heat the margarine over medium heat. Add the onions and garlic; saute until very soft, about 10 minutes. Stir in the potatoes, water, salt, paprika, thyme, caraway and cayenne. Bring just to a boil. Reduce the heat and simmer 35 minutes, stirring occasionally. Mash the potatoes slightly with a long-handled fork and season with black pepper to taste. Makes 8 servings. This soup is delicious on a cold day.
Set out cream cheese until room temperature. Mix all ingredients together. Form into a ball. Garnish with parsley.
Mix flour, cinnamon, nutmeg and sugar together well. Add to this eggs, milk, butter and flavoring after they have been mixed in a separate bowl. Next add persimmon pulp to all of the ingredients; mix well and pour into a 9 x 12 pan and bake at 350° until a knife inserted comes out slightly moist. Eat after cooled to room temperature or after refrigerated. Keep in refrigerator to store.
Combine flour, oats, soda, cinnamon and salt. Cream butter; add sugars and beat well. Add egg and vanilla; mix well. Alternately add dry ingredients and pumpkin, mixing well. Stir in chips. For each cookie drop 1/4 cup dough onto greased cookie sheet; spread into pumpkin shape. Add a bit more to form stem. Bake at 350° for 20 to 25 minutes, until cookies are lightly browned. Remove from sheet and cool. Can be decorated using icing, candies, nuts or more chips. Makes about 20 cookies.
Cook the first 7 ingredients over double boiler until thick. Chill. Mix together the cream cheese, powdered sugar and Cool Whip. Put this mixture in bottom of the pie shell. Place raisin mixture on top. Top with Cool Whip and chopped pecans.
Cook and drain broccoli and place in buttered casserole dish. Mix all other ingredients except Cheddar cheese and pour over broccoli. Top with Cheddar cheese. May add paprika on top. Bake at 350° until bubbly.
Mix dry ingredients. Mix in shortening, then water and eggs. Cook at 350° for 30 to 35 minutes.
Slice your favorite pound cake; butter each side and grill in skillet (electric skillet works great). Remove from skillet and top each piece with vanilla ice cream and drizzle the top with hot fudge topping and honey. Top with whipped cream and sprinkle with chopped pecans. This is certainly not dietetic, but it is gggrrreat.
Cream sugar, butter and eggs. Stir in flour and milk. Add vanilla. Pour into unbaked pie shell and bake at 325° until brown and settled.
Melt margarine in large saucepan. Blend in flour. Add evaporated milk, chicken broth and water. Cook quickly, stirring constantly until mixture thickens and bubbles. Add rice, chicken and remaining ingredients. Mix well and pour into greased 2-quart casserole and bake at 350° for 40 minutes or until heated through completely. If desired, top with 1/4 cup slivered almonds. Serves 8 to 10.
Beat ingredients at medium speed with electric mixer until well blended. Serve with fruit or pound cake cubes, if desired. Makes 3 cups.
Boil the first 5 ingredients together for 5 minutes at full boil. Remove from heat quickly and thoroughly stir in 1 1/2 teaspoons baking soda (this will change the consistency). Pour mixture over popped corn; mix well. (But be very careful, candy mixture is very hot and will burn fingers if touched.) When well combined, bake in slow oven at 225° to 250° for 1 hour, stirring at 15 minute intervals. Pour out to cool completely, then store in tight containers. Keeps indefinitely.
Beat and let stand. Coat chicken. Turn chicken over every 10 to 12 minutes.
Peel and slice apples. Put into a 9 x 13-inch baking dish. Top with strips of bread. Melt margarine and add sugar and egg. Mix and pour over bread. Bake at 350° for 45 minutes.
Crumble sausage and fry until brown; then mix with other ingredients. Pour into large casserole, cover and bake 1 1/2 hours at 350°. Serves 6 to 8.
Stir in all of the ingredients, except pecans. Bring to a rolling boil; add pecans. Let cool until bubbles form on top. Take off fire. Add 1 teaspoon vanilla. Dip out by teaspoon on greased surface until cool.
Brown hamburger and onion in skillet. Drain off grease. Add soup and milk. Pour into a baking dish. Spread cheese on top of hamburger mixture. Then place Tater Tots on top of cheese uniformly. Bake at 350° until Tater Tots are golden brown, about 30 minutes.
Place the ingredients in the blender in the order listed. Cover and blend at top speed for 1 minute. Let stand at least 2 hours or overnight.
Fry bacon crisp; pour off all but 2 tablespoons of grease and saute onion. Drain liquid from clams; set clams aside. Add water to clam juice to make 1 quart and combine with all other ingredients except bacon bits and clams in a 4-quart saucepan; simmer together for 30 to 40 minutes, then add bacon bits and clams and simmer about 10 minutes longer.
Spray a large skillet with Pam, or brush with oil. Heat skillet and brown chicken quickly. Place in baking dish. Mix Parmesan cheese and spaghetti sauce. Pour over chicken. Bake at 350° for 30 minutes or until chicken is done. Cover with Mozzarella cheese and bake until melted. Sprinkle with parsley and serve with rotini.
Fry out the sausage. Cook rice per directions on box. Drain excess fat from sausage and set aside. In small amount of fat remaining, saute the onions until tender. Add flour to onions and stir to moisten, not brown. Add chicken broth and juice from the mushrooms to the mixture in the frying pan, stirring constantly until gravy consistency. Mix rice, mushrooms, sausage and gravy thoroughly. Bake at 350° for 1/2 hour in casserole dish. May be topped with slivered almonds.
Combine butter or margarine and sugar; cream well. Add flour and potato chips. Mix in walnuts. Drop by teaspoonfuls onto an ungreased cookie sheet and flatten with a fork. Bake at 350° for 10 to 12 minutes or until lightly browned. Makes 8 dozen cookies.
Combine all ingredients, except grated cheese and onions. Place in a buttered casserole dish. Top with cheese and French fried onions. Bake at 350° for 30 to 40 minutes. Yield: 6 servings.
Blend peppers until liquid in blender. Combine peppers, sugar and vinegar; bring to a boil. Stir until sugar is dissolved. Take off heat and add Certo and food color.
Brown hamburger meat and onion. Put meat and remaining ingredients in crock-pot and cook on low for 3 or 4 hours.
Mix cucumbers and salt. Let stand 2 hours. Rinse in cold water and drain. Dissolve sugar in vinegar. Pour over vegetables. Put in small containers and store in freezer.
Combine all ingredients and mix well. Chill at least 1/2 hour. Roll into balls. Place on greased cookie sheet. Bake at 350° for 10 minutes. May be frozen before baking. Bake at 350° for 15 minutes.
Make jello as directions. Add bananas, marshmallows and drained pineapple. Allow to set.
Cook sausage and pour off fat. Thaw and drain spinach. Grate cheese. Reserve 1 egg yolk and beat with water. Combine remaining ingredients and spoon into pie shell. Top with pie crust. Brush top crust with egg yolk. Bake at 375° for 1 hour and 15 minutes.
With a very sharp knife, cut beef across grain into thin strips, 1/8-inch thick. Combine soy sauce, garlic and ginger. Add beef and toss. Set aside while preparing vegetables.
In skillet, in hot margarine, cook chicken, 1/2 at a time, until browned. Add broccoli and carrots. Cook until tender-crisp.
Mix ingredients well. Bake 30 minutes in 350° oven. Cut into squares.
Mix the first 3 ingredients together; put into casserole dish. Crumble Ritz crackers over mixture; top with pats of butter. Bake at 350° until bubbly hot, about 30 minutes.
Preheat oven to 350°. Grease and flour a 9 x 13-inch cake pan. Beat first three ingredients with mixer until smooth. This will be thick. Spread in pan. Set to the side.
Dissolve jello in boiling water. Add cream cheese and ice cream. Stir until smooth. Add the rest of the ingredients and pour into an 8 x 8-inch pan. Chill. Cut into squares to serve.
Scald one can of milk and one can of water. Beat 4 eggs; add salt, sugar and flour. Pour into scalding milk and cook until thick. Then add other milk and water as desired. He used a can of water to each can of milk. Add flavoring after mixture is poured into freezer. (He also sometimes mixed a little lemon flavoring with the vanilla, seemed to downplay the sweet taste he said.)
Blend mixture and pour into unbaked pie shell. Bake 45 minutes at 320°.
Bring to boil sugar and milk over high heat and boil 2 1/2 minutes. Beat in peanut butter and marshmallow. Pour into buttered platter to cool.
Thoroughly combine all ingredients in large mixing bowl. Shape into one-inch balls and place on ungreased cookie sheet. Bake in a preheated oven at 400° for 15 to 20 minutes. Makes approximately 50 servings.
Melt and pour into 2	quarts	of cold water 9 times, changing the water. Each time squeeze most of the water out with hands. At last heating, add	a piece of camphor gum the size of a small hickory nut. Break into small pieces to melt more readily. Roll into balls. While doing so, work out the particles of water, keeping a dry rag to wipe hands on as they become moist. To apply, reheat before application. Store in waxed paper.
Pour pineapple over dry pudding mix. Mix well; add other ingredients. Mix well. Chill.
Melt 2 tablespoons of oleo in skillet; add coconut. Stir constantly over low heat until golden brown and spread on absorbent paper to drain and cool. Cream 2 tablespoons oleo and cream cheese. Add milk and beat in sugar gradually. Add vanilla. Stir in 1 3/4 cups coconut. Ice cake and sprinkle top of cake with remaining coconut.
Sift together dry ingredients. Mix by hand, adding one ingredient at a time. Add coffee last. Put in 9 x 13-inch pan. Bake 35 to 45 minutes at 350°. Top with Cream Frosting.
Mix first three ingredients well. Mix last two ingredients well. Then mix all together. Store in refrigerator and feed every 3 to 5 days.
Cook bacon in 3-quart saucepan until crisp. Remove to paper towels. Add onion and garlic to drippings; cook and stir 3 minutes. Add beans, broth, water, picante sauce, salt and oregano. Cover and simmer 20 minutes. Spoon into bowls. Dollop with sour cream, if desired. Sprinkle with reserved crumbled bacon. Serve with extra picante sauce. Serves 6 to 8.
Mix pretzel crumbs, sugar and margarine well. Press into 9-inch dish. Prepare topping mix according to directions. Add cream cheese and powdered sugar. Whip until well blended. Spread over pretzel mixture. Spread cherry pie filling on top. Refrigerate. Makes 9 servings.
Bring the first 5 ingredients to a boil and boil until clear. Remove from heat. Add gelatin. Stir until dissolved. Cool. Place 4 cups fresh berries in baked shell. Pour mixture slowly over the berries. Chill until firm.
Combine all ingredients. Mix well, but lightly. Shape into patties. Can be made into links with sausage stuffer.
Peel and cube eggplant; put in colander. Sprinkle salt on and let drain to remove bitter taste. Heat oil in large skillet; add onion and saute until tender, but not brown. Add eggplant and tomato; cook slowly, stirring often, until thick, about 15 minutes. Add vinegar and spices. Chill. Makes about 3 cups. Serve as an appetizer with crackers or as a side dish with meat.
Mix all at once for about 5 minutes. Pour into two 9-inch greased pans or regular cake pan. Bake at 350° for 40 to 45 minutes.
In medium skillet, brown meat and soup. Blend in cheese. Separate rolls in package and cut in half. Place spoonful of meat mixture into crescent triangle, fold over and seal. Bake at 375° on ungreased cookie sheet for 15 minutes until golden brown. Dip into hot mustard. Can be frozen. Makes 48 servings.
Boil the first 4 ingredients together until hard ball forms when syrup is dropped into cold water and it doesn't stick to teeth. Good luck!
Drain strawberries, reserving 1/4 cup liquid. Beat cream cheese, reserved liquid, thawed strawberries, sugar and vanilla until smooth. Fold in whipped topping. Spoon into crust. Refrigerate several hours or overnight. Garnish with strawberry halves and kiwi slices. Makes 6 to 8 servings.
Sift together 2 cups flour and salt; cut in Crisco. Add the milk gradually, just until dry mixture is moistened. Form into a ball. Divide in half and roll out to fit a 9-inch pie pan. Peel the apples. Mix 1/2 cup sugar and cinnamon together. Cut in butter with remaining flour and sugar, making fine crumbs. Fill pastry-lined pie pan alternately with sliced apples and cinnamon/sugar mixture. Cover with crumbs. Bake at 425° for 45 to 50 minutes or until apples are soft.
Dissolve gelatin in hot water. Add cold water. Using a glass bowl (clear if you have one), place marshmallows on bottom and pour gelatin over. Add pineapple and sliced bananas. Let gel.
Wash and slice mushrooms. Put all ingredients in a frying pan and simmer, covered, for about 10 minutes on medium heat. If dry mushrooms desired, remove lid after first 10 minutes. Cook 10 more minutes or until done.
Mix all ingredients. Sprinkle with Parmesan cheese. Bake 30 minutes at 375°. (This mixture boils over. Bake in large dish or put pan under dish to save your oven.) Serve warm only.
Mix all together and cook in saucepan until thick. Pour over cake while hot. Cook cake in 9 x 13-inch pan. Be sure to take the batter out before you put the cake in to bake.
Blend or whip avocado and honey. Cover mixture with plastic wrap placed directly on surface of the spread. Refrigerate until well chilled. Delicious on hot cornmeal muffins or English muffins.
Stir-fry the chopped celery and onions in the oil. Add 3 cups water and barley and boil 15 minutes. Add carrots with their water and chicken. Add more water (3 cups?) if needed. Heat, then add chicken base, 1 tablespoon at a time until broth has a good flavor.
Heat oleo, cocoa and Coke to boil; remove from heat and add powdered sugar. Mix, then add pecans. Pour over cake.
Mix and press into a 9 x 13-inch pan the margarine, flour and pecans. Bake 25 to 30 minutes at 350°. Cool.
Arrange apples in an ungreased 2-quart glass casserole or square glass baking dish, 8 x 8 x 2-inches. Mix remaining ingredients; sprinkle over apples. Microwave apples (uncovered) until they are tender, about 12 minutes.
Mix first 3 ingredients in bowl. Boil water in pan on stove or in microwave (must be boiling). Add bacon grease to water. Pour into cornmeal, flour and sugar mixture. Stir until well mixed (about 15 seconds). Shape in patties and fry about 2 to 3 minutes in very hot oil until golden. Makes 6. Watch them disappear!
Cover beans with water and bring to a boil. Simmer slowly for 1/2 hour or more until tender. Preheat oven to 250°. Drain the beans, reserve the cooking water and add onions, molasses, catsup, dry mustard, salt, bean water or beer, vinegar, curry powder and Worcestershire sauce. Place in a greased casserole. Decorate with sliced salt pork. Bake covered for 6 to 9 hours. If they become dry, add well seasoned stock or reserved bean water. Uncover for the last hour of cooking. Good Luck!
Brown hamburger and onion in about 3 tablespoons of oil in skillet. Do not season. Mix all ingredients except tortillas and cheese. Alternate mixture with tortillas in 13 x 9-inch pan. Sprinkle with cheese. Cover and bake in 350° oven for 1 to 1 1/2 hours. Uncover the last 10 minutes.
Brown hamburger meat. Drain. Mix in chili and heat thoroughly. Pour ingredients into casserole baking dish. Top mixture with crumbled Fritos, then sprinkle with cheese. Bake in 350° oven until cheese is slightly brown. Serve on lettuce leaf.