HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each one. Combine flour and baking powder. Add to creamed mixture alternately with milk. Stir in flavorings. Bake at 325° for 1 1/2 hours in a 10-inch tube pan.
Melt margarine in baking dish or pan. Mix flour, sugar and milk together. Pour over melted margarine. Add vanilla to sweetened fruit. Pour over batter. Bake at 350° for 1 hour.
Cut orange into eighths, and pierce with whole cloves. Put all ingredients in a crock-pot. Cover. Cook one hour on high, then four hours on low. Makes 12 servings. Can be doubled for a six-quart crock-pot.
Bake French fries as directed on package. Fry bacon; pinch into small pieces. When fries are baked, pour Ranch dressing on them, then add cheese and top with bacon pieces. Place back in oven until cheese is melted.
Shuck the corn. With knife, cut kernels off cobs. There should be about 2 1/2 cups. Core the tomatoes and cut into 1/2-inch cubes. Melt butter into skillet. Add the scallions and curry powder. Cook, stirring briefly, until wilted. Add the corn, tomatoes, salt and pepper. Stir and cook for 4 minutes over medium to high heat. Do not overcook. Serve hot. Sprinkle with coriander. Yields 4 servings.
Chop pepper, celery and onion. Cook until done, then add pork and beans, catsup and brown sugar.
Mix these thoroughly and add tears of joy, sorrow and sympathy for others. Flavor with little gifts and kindly service. Fold in 4 cups of prayer and faith to lighten the other ingredients and raise the texture to a great height of Christian living. After pouring all this into your daily life, bake well with the heat of human kindness. Serve it with a smile.
Mix jello according to directions. Beat in cream cheese. Add pineapple after draining. Add nuts, if you want. Sprinkle marshmallow topping on top. Chill until firm. Any flavor of jello and fruit combination could be substituted.
Mix dry ingredients. Add vinegar, lemon juice, water, butter or oleo. Cook on low heat until thickened, stirring. Add beaten yolks and cook 1 minute. Remove from heat. Cool. Refrigerate.
Cream sugar with shortening. Add three eggs, one at a time, beating between each addition. Add soda, salt, vanilla, cinnamon, nutmeg and pumpkin. Add flour and beat well. Cook in a greased and floured tube or Bundt pan for 1 hour at 350°.
Mix melted oleo and graham cracker crumbs in a bowl. Then press into 13 x 9 x 2-inch bowl or pan. Combine softened cream cheese (8 ounces and 3 ounces) milk and vanilla in a medium bowl. Beat until smooth. Spread the following in order over crust: cream cheese mixture, whipped topping and cherry pie filling. Chill several hours. Cut into squares to serve.
Cover bottom of 9 x 13-inch pan with rice; add broth plus water if needed. Layer chicken over rice. Mix soup, sour cream and poppy seed. Pour over chicken. Top with crushed Ritz crackers. Pour melted butter over top. Bake at 325° for 1 hour.
Pour all ingredients into punch bowl with ice ring. Garnish with orange slices and cherries.
Mix first 10 ingredients and put into a greased casserole dish. Cover with 1 can cream of mushroom soup. Bake at 325° for 1 hour, then sprinkle with grated cheese and return to oven for another 10 minutes.
Cook spinach according to directions on package and drain well. Combine spinach with other ingredients and shape into bite size balls. Bake at 350° for 20 minutes.
Mix first 4 ingredients and microwave until cheese is melted. Spread mixture on muffin halves. Bake in 350° oven until slightly brown.
Mix all ingredients together. Bake in skillet on top of stove, slowly, until done.
Mix oil, sugar and chicken flavor packet in microwavable bowl for 1 minute in microwave. Add vinegar and stir well. Just before serving, mix first 4 ingredients together. Add Ramen noodles by breaking them up in mixture. Do not cook noodles. Pour the dressing mixture over and stir well. Serve immediately.
Mix in bowl. Roll out between 2 sheets wax paper. Makes 2 crusts.
Mix Jell-O as directed on package. When it begins to set, add rest of the ingredients. Mix well. Let set. Serve on lettuce with mayonnaise and crackers.
Cook sugar, water, corn syrup and food coloring to very hard crack stage (300°). Add oil of cinnamon; stir slightly to mix in oil. Pour onto well-greased cookie sheet, cool. Crack into pieces. Dust with powdered sugar.
Melt butter with 1 cup of milk. Let sugar and remaining milk come to a boil, then add other ingredients and stir until thick.
In a medium bowl, lightly mix ground meat, bread crumbs, onion, 1/2 (4 ounces) tomato sauce, egg, salt and pepper. Shape into loaf in shallow baking pan. Combine remaining tomato sauce with rest of the ingredients. Pour over loaf. Bake at 350° for 1 1/4 hours. Baste loaf several times. Makes 5 to 6 servings.
Make pudding according to directions. Cool slightly. Pour into cake mix; add eggs and blend well. Pour into well-greased 9 x 13-inch cake pan. Sprinkle on butterscotch chips and nuts generously. Bake at 350° for 10 to 15 minutes or until done. This is a time saving recipe.
Scrub potatoes and grease with corn oil. Bake for 5 minutes in microwave or 20 minutes in 400° oven. Test with fork for tenderness. Wrap in foil and set aside.
Mix Cheddar cheese, flour, salt and cayenne pepper. Add egg whites. Shape into small balls and roll in fine cracker crumbs. Fry in deep oil at 375° until golden. Serve hot.
Stir Velveeta and salsa in saucepan over low heat until Velveeta is melted. Stir in cilantro. Serve hot with tortilla chips or vegetable dippers. Makes 3 cups.
Put onion, garlic, lemon rind, vinegar, ginger, salt and chili powder in blender jar and blend until finely chopped. Toss in shrimp a few at the time. Mix in sour cream until spreading consistency.
Heat butter and oil in heavy, large skillet over medium-high heat until butter is melted. Add scallions and 1/2 cup parsley; cook 5 minutes, or until scallions are softened but not burned. Add wine; cook 2 minutes. Add scallops. Reduce heat to low; simmer, covered, for 4 to 5 minutes, or until scallops are opaque. Stir in remaining parsley; season to taste with salt and pepper. Pour over spaghetti; toss gently to mix. Serves 4 to 6.
Combine all ingredients and put in freezer filling the rest of the way with milk to fill line.
In a large skillet, heat the oil over medium-high heat and saute onion, bell pepper and parsley until onion is clear. Stirring, add the tomato sauce, garlic, mint and wine, then add rice, hot sauce, smoked sausage and enough water to cover the rice by about 1 inch. Cook until most of the water is gone. Reduce heat, cover and simmer for 1 hour; don't lift the lid until it has been simmering for 45 minutes. This makes a red jambalaya. Makes 4 to 6 servings.
Mix first 4 ingredients. Add sweet rice syrup, ice water and olive oil and mix. Spread in deep, oblong baking dish, sprayed with Pam. Bake at 225° for 1 1/2 hours. Add pecans, walnuts and almonds. Mix and continue to bake 1/2 hour longer. Add raisins and chopped dates. Mix and cool. Store in Ziploc bags.
Brown beef, celery and onions. Drain off excess fat. Mix in mushrooms, water chestnuts, bamboo shoots and soy sauce. Dissolve bouillon cubes in hot water; stir in mushroom soup. Add to beef mixture. Stir in rice. Place in a 9 x 13-inch pan. Bake, uncovered, for 1 hour at 350°. Serves 6 to 8. Delicious.
Mix ingredients well	and roll into small meatballs. Let 1/2 wedge of lard or some Crisco melt in frying pan. Put in meatballs, let brown on all sides and remove.
Cook potatoes in broth. Chop celery and add. When potatoes are almost done, add cauliflower and cook until tender. The potatoes must be very well cooked, otherwise soup will be gluey.
Put scalded milk in breadcrumbs. Add 4 egg yolks, sugar, butter and grated rind of lemon. Bake in 325° oven for 35 minutes. Beat egg whites into confectioners sugar until stiff. Spread over bread pudding to seal. Set into a 350° oven for 12 to 14 minutes or until golden brown.
In a large pot, put potatoes and water. Bring to rolling boil. Add salt, pepper, celery salt and onion flakes. Simmer for 10 minutes, then add butter or margarine. Cook until potatoes are tender.
Heat oven to 375°. Combine syrup, margarine and sugar in saucepan. Bring to boil; boil gently 5 minutes, uncovered, stirring occasionally. Cool slightly. Place pecans in pie shell. Mix eggs, vanilla and salt in bowl. Gradually stir in cooled syrup mixture. Pour over pecans in pie shell. Bake 35 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack.
In a saucepan melt margarine. Stir in flour and salt. Add milk. Cook and stir until thickened and bubbly. Cook and stir for one minute more. Add cheese, stir until melted. Makes 2 cups.
Boil margarine, sugar and milk for 1 1/2 minutes. Pour over remaining ingredients in large bowl. Drop by teaspoonfuls on wax paper. Let cool, then refrigerate.
Pack small firm cucumbers in jars. For each jar, add 1 button of garlic and 1 umbrella of dill or 1 tablespoon of whole dill seed. Boil water, vinegar and salt (not iodize) for 3 minutes. Pour over pickles while hot. (To make sure jars are sealed, can put in cold pack for few minutes.) Let stand for 4 to 6 weeks before use.
Cut butter and cream cheese into flour until mixture resembles coarse crumbs. Work with hands to form ball. Cover and chill 1 hour. On floured surface, roll half into 11-inch circle. Cut into rounds with 2-inch floured cutter. Spread each round with about 1/2 teaspoon of cheese spread. Top with a few shrimp. Fold in half and seal.
Put the cereal in a large bowl. Bring sugar, syrup and oleo to a boil; boil 1 minute. Remove from heat and add peanut butter; stir thoroughly and pour over flakes. Mix. Spread in greased 9 x 13-inch pan.
Once the fat has been removed from the chicken, place the chicken in ovenware container. Season. Add lemon juice and the chicken broth. Garnish with paprika. Cover and cook in oven at 350° for about 40 minutes.
Mix sauce and jelly in saucepan. Stir over medium heat until blended. Add wieners and heat thoroughly.
Prepare pastry of 2-crust 9-inch pie. Fill bottom shell with apples. Combine next six ingredients. Pour over apples. Cover with top crust. Bake at 425° for 45 minutes or until crust is brown and apples are tender. Remove from oven.
Combine cake mix, fruit cocktail with syrup, 1 cup of coconut and eggs in large mixer bowl. Blend, then beat at medium speed for 2 minutes. Pour into greased 13 x 9-inch pan. Sprinkle with brown sugar. Bake at 325° for 45 minutes or until cake springs back when lightly touched.
Will need a 13 x 9-inch pan sprayed with nonstick spray. Preheat oven to 350°.
Cook macaroni, omitting salt. Drain well; rinse in cold water. Combine the next 4 ingredients and the cooked macaroni.
Cream Crisco, sugar, brown sugar, vanilla and egg in large bowl at medium speed of electric mixer.
Mix all ingredients in a blender, except oil. After all is well blended, add oil very slowly. Blend until thick. Delicious.
Bake for 1 hour at 350°. Double recipe for 4 or more people.
Mix all together; roll into 1-inch balls. Place on cookie sheet. Bake for 20 minutes at 400°.
Mix with hands, the first 5 ingredients. Remove 2 cups of crumbs and set aside. Mix remaining crumbs with boiling water, molasses and baking soda. Pour into ungreased 9 x 13-inch pan. Sprinkle remaining crumbs on top. Bake at 350° for 45 minutes.
Soak the Grape-nuts in the buttermilk for 10 minutes. Combine other ingredients; beat well. Let stand for 10 to 15 minutes before putting in oven. Bake 40 minutes at 375° in loaf pan.
Cook cabbage, celery, onion and carrots until tender in the least amount of water possible. Then add tomatoes or juice and bouillon cubes. Simmer until well done.
Measure water and yeast into bowl; stir to dissolve. Stir in sugar, salt, oil and eggs. Mix until dough is soft. Do not knead. Cover with damp cloth; place in refrigerator. Let set at least 2 hours. About 1 to 1 1/2 hours before baking, shape into rolls. Cover; let rise until doubled in size. Bake at 400° until done. This dough will keep in the fridge for about 5 days. Just keep the cloth covering it damp.
Place ham, fat side up, on a rack in shallow pan. Heat in a 325° oven for time indicated on label. One-half hour before end of time, remove ham from oven and score fat in diamonds.
Mix together Cool Whip, cream cheese, powdered sugar and vanilla. Pour 1/2 of mixture into each pie shell. Pour 1/2 pie filling on top of each mixture and swish around until white shows through, making swirls. Refrigerate for 1 hour before serving.
Mix flour and sugar. Put water, cocoa and oleo in pan and bring to boil; pour over flour and sugar. Mix well. Add eggs, buttermilk, soda and vanilla. Pour into greased 9 x 13-inch pan. Bake at 400° about 20 minutes until done. Frost while hot.
Preheat oven to 325°. Grease (with extra amount of softened butter) and lightly flour a 10-inch tube pan. Set aside. Combine the butter and cream cheese in a large mixing bowl. Beat mixture with an electric mixer until well blended and creamy for 2 minutes. Gradually add sugar while continuing to beat on medium speed. Beat until the mixture is light and fluffy for 6 to 8 minutes. Add the eggs, one at a time, beating after the addition of each egg until it is thoroughly absorbed. Sift together the flour, salt and baking powder. Slowly add this combination to the egg mixture, blending well. Stir in the coconut flavoring and vanilla flavoring, then the flaked coconut. Beat well for 1 minute.
Cut potato into quarters lengthwise and dry with a paper towel. Coat all over with the oil. Sprinkle with salt, pepper and garlic powder. Place in a nonstick pan or a Pam sprayed pan and bake at 450° for 20 minutes or until done.
In large saucepan, boil chicken broth and onions. String beaten egg while stirring. Add salt and pepper. Add cornstarch mixture to thicken. Continue to boil until thickened. Add corn, if desired. Serve in bowls. Serves 4 to 6.
Mix sugar, vinegar, oil, salt and pepper; heat until sugar dissolves. Let cool. Add peas, corn, celery, onion, green pepper and pimiento. Let chill overnight.
Mix oleo, sugar, milk and salt in saucepan. Boil 1 minute. Remove from heat. Stir in peanut butter, vanilla and oatmeal. Drop on waxed paper.
Crush vanilla wafers and chop nuts. Combine with sugar and cocoa. Stir in corn syrup and rum. Wet hands and form mixture into balls (small). Roll in chocolate sprinkles. Freeze on flat tray. When firm put into container.
Marinate 3 hours. Add one large head of lettuce. Sprinkle on more Parmesan cheese.
In large bowl, combine flour, 1/4 cup sugar, baking powder and salt. Using pastry blender or 2 knives, cut in 1/3 cup butter until mixture resembles coarse crumbs. Stir in chocolate chips. Add milk; stir until dough holds a shape. On floured board, knead dough lightly. Roll dough into 16 balls.
Cut apples into chunks, but do not peel. In a glass or stainless steel kettle, combine apples and cider. Cover and cook over medium-high heat until apples are very soft, about 30 minutes. Press through a food mill or fine sieve and return to the cleaned pot. Stir in sugar, cinnamon and nutmeg. Simmer over low heat, stirring occasionally, until very thick, about 2 hours. Cool to room temperature, then refrigerate or freeze.
Place sugar, syrup and water in saucepan over low heat. Stir until sugar is dissolved, then cook without stirring to 252° (a little dropped into cold water forms a hard ball). Remove from heat and pour, beating constantly, in a fine stream into 2 egg whites, stiffly beaten. Continue beating until mixture holds its shape and loses its gloss. Add vanilla and broken nuts. Drop quickly from tip of spoon onto wax paper or spread in	greased shallow pan and cut into squares when firm.
Combine flour, sugar, baking soda, ginger and baking powder and sift together. Mix salt, egg, orange juice, butter and water together. Add the dry ingredients and mix well. Add the nuts and cranberries to the mixture. Pour into a well-greased loaf pan. Bake at 350° for 1 hour and 10 minutes or until the tester inserted in middle of loaf comes out dry.
Cream confectioners sugar and cream cheese in bowl until light and fluffy. Blend in chocolate and vanilla. Add walnuts; mix well. Pour into buttered 8-inch dish. Chill until firm. Cut into squares. Yield: 2 pounds.
About 45 minutes before serving in a 12-inch skillet over medium heat in 2 tablespoons of oil, cook shrimp, stirring often about 3 minutes until shrimp turn pink; set aside. In same skillet, add 1 tablespoon of oil. Add mushrooms; cook until tender, about 3 minutes. Add tomatoes, lemon juice, salt and pepper. Cook 3 minutes more. Return shrimp to skillet. Heat through. Sprinkle with parsley. Serve with rice.
Cook hen , beef and bacon in 1/2 gallon of water for 2 hours. Then add onions, carrots, cabbage, green beans and tomatoes. Cook 1 1/2 hours. Then add potatoes, sugar, salt and pepper. Cook 1 1/2 hours. Then add corn and cook at least 15 minutes. Makes 2 1/2 to 3 gallons. It sticks very easily, so cook over low heat and stir often.
Microwave cheese and picante sauce in a 1 1/2 quart microwavable bowl on High for 5 minutes or until cheese is melted, stirring after 3 minutes. Stir in cilantro. Serve hot with tortilla chips or vegetable dippers. Yield: 3 cups.
Mix all ingredients. Bake at 350° for 45 minutes. Sprinkle on onions towards end. Makes 10 servings.
Mix ingredients, adding eggs one at a time. Bake in loaf pan at 350° for 30 minutes.
In a large skillet over medium-high heat, in hot salad oil, cook turkey, onion and garlic until all pan juices evaporate and turkey is well browned, stirring frequently. Stir in chili powder and cook 1 minute. Stir in tomatoes with their liquid, water, salt, sugar and crushed red pepper. Over high heat, heat to boiling. Reduce heat to low. Simmer uncovered 10 minutes to blend flavors. Gently stir in kidney beans and heat through.
Grease 9 x 13 x 2-inch pan with margarine. Put coconut and pecans in margarine covered pan. Mix cake mix as directions instruct. Pour cake mix over pecan mixture. Soften cream cheese and 1 stick of margarine. Mix the powdered sugar with enough milk to make a thin cake icing. Now mix cream cheese mixture and powdered sugar. Pour over cake mix. Now bake at 350° for about 45 minutes. Cake is done when cracks appear in cake.
Cut steak into 4 servings. Melt butter in skillet; add Worcestershire sauce, basil and tarragon. Place steaks in skillet. Cook 5 minutes on both sides. Remove to warmed platter. Cover with foil. Place mushrooms in skillet. Add wine, salt and pepper. Saute until mushrooms are cooked. In a small bowl, toss cheese with flour and stir in with mushrooms. Cook until cheese is melted. Pour over steaks. Great with potatoes (baked) and salad. This is so easy and great.
Mix eggs and sugar together. Beat until smooth. Add pineapple, juice and all and sprinkle salt and soda over top of pineapple. Add the flour and mix real good. Empty into greased baking dish and sprinkle brown sugar and nuts over top of cake. Bake at 350° for about 30 minutes. Serve plain or with whipped cream.
In a bowl, combine oatmeal, flour, sugar and cinnamon. Mix in butter. Peel, core and slice apples in a greased 8-inch round pan. Sprinkle topping mixture on apples. Bake at 350° for 35 to 40 minutes.
Slice pepperoni into cubes 1/8-inch thick. Shred Mozzarella. Preheat oven to 425°. Using a roller, apply flour on surface. Roll dough into a diamond shape; 6 x 6-inch wide, starting at the smallest point. Add pepperoni and Mozzarella (small portions at a time). Roll over and continue adding, then rolling, pinching each end. After roll is completed spread egg white over roll with paper towel. Bake on cookie sheet, 15 minutes or until brown and bubbly.
Place steak on foil and sprinkle soup mix on steak. Place potatoes evenly over steak and pour mushrooms with liquid over potatoes and steak. Wrap foil tightly. Bake 350° for 1 1/2 hours. Serves 4 to 6.
Slice steak in narrow strips. Brown steak in 2 tablespoons oil. Combine with garlic, salt, pepper, soy sauce and sugar for 6 to 8 hours in crock-pot on low. Turn to high and add vegetables. Dissolve 1 tablespoon cornstarch in 2 tablespoons cold water. Stir into pot. Cook on high 15 to 20 minutes or until thickened. Serve over noodles or rice.
Combine lime juice, garlic, cumin and red pepper seasoning in medium-size bowl. Add chicken. Refrigerate covered for 30 to 60 minutes.
Combine the water and butter in small saucepan and bring to boil over high heat. Remove from heat; add flour, all at once, and beat until smooth. Add egg, blending thoroughly. Let cool. Add potatoes to flour-egg mixture and blend well. Season to taste with salt, pepper and nutmeg. Flour hands lightly, shape mixture into tablespoon-size balls. Roll balls in chopped nuts. Pour oil into a deep fryer or large saucepan and heat to 375°. Fry balls in batches until golden, about 5 minutes. Drain on paper towels. Serve hot. Yield: 2 servings.
Heat pineapple juice and dissolve Jell-O. Stir well. Add cranberry sauce and mix well. Add pineapple and oranges. Mix well and pour into Jell-O mold. Chill.
In casserole dish, arrange pork chops in a single layer. Salt and pepper to taste. Cover pork chops with layer of sauerkraut. Cover casserole with aluminum foil. Bake in slow oven, 200°, for 3 to 4 hours or until chops are fork-tender.
Cream the shortening. Add sugar, egg and molasses. Sift dry ingredients together and add to mixture. Chill at least 2 hours. (You may chill overnight or longer.) Roll in balls the size of a small walnut. Dip the tops of the balls in the 2 tablespoons sugar and 1/4 teaspoon cinnamon mixture and place about 3-inches apart on greased (sprayed) cookie sheets. Bake 10 to 12 minutes at 375°.
Combine flour, oats, and sugar. Cut in butter until mix resembles coarse crumbs. Stir in nuts. Pat mix into 13 x 9 inch pan and bake in a 400 degree oven for 15 minutes. Stir while warm to crumble and then cool.
Place sliced strawberries in jello; congeal overnight. Mix Cool Whip, sour cream and pineapple. Spread over jello. Top with chopped pecans. Chill again until firm.
Sift dry ingredients and add nuts. Melt butter and mix in brown sugar, egg, and vanilla. Add flour mixture to butter mixture and mix well. Spread in square baking pan and sprinkle chips on top. Bake at 350° for 25 minutes. Cut into squares.
Line cookie sheet with aluminum foil. Line aluminum foil with a single layer of crackers. In a saucepan combine margarine with brown sugar. Stir and let come to a low boil. Let mixture low boil for about 1-2 minutes. Pour mixture over the crackers. Quickly and carefully spread. Bake 5 minutes at 400 degrees. Sprinkle chocolate chips over baked mixture. Refrigerate. When very cool, break apart. Remove from foil.
Mix Cool Whip and cream cheese together with mixer. Blend in brown sugar and Kahlua. Stir in peanuts and chill. Serve with fresh fruit: apple and pear wedges, strawberries or banana chunks.
Brown round steak (cut into thin slices) in hot oil. Remove meat. Cook onion and mushrooms until golden. Stir remaining ingredients except sour cream. Return meat to pan. Simmer about 1 hour, or until tender. Gradually stir in sour cream. Heat to almost boiling. Serve over wild rice or noodles. Serves 6.
Press crescent rolls on large baking sheet and bake according to directions. Cool. Spread rest of ingredients on cooled crust. Add shredded cheese, green pepper and onion. Refrigerate at least 1 hour before serving.
Break angel food into pieces and place in bottom of 15 x 12-inch pan. Beat cream cheese and powdered sugar until smooth, then add Cool Whip. Make 3 packages Jell-O with 2 1/2 cups boiling water, adding frozen berries after Jell-O is dissolved.
Grease a 9-inch pie plate. Layer with cranberries and apple. Sprinkle with brown sugar and nuts. Beat egg until thick; slowly add 1/2 cup of sugar, flour and melted butter until blended well. Pour egg mixture over cranberry mixture. Bake in a 350° oven for 45 minutes. Serve with vanilla ice cream or whipped cream.
Mix together and chill several hours before serving. Excellent as stuffing in a loaf of pumpernickel bread.