HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening in bowl. Add 1/2 cup sugar and egg. Mix well. Sift 2 cups flour with salt and baking powder; add to creamed mixture alternately with milk. Turn into greased 9-inch layer cake pan. Sprinkle blueberries over batter. Combine remaining sugar, remaining flour and cinnamon in small bowl; cut in margarine with pastry blender or 2 knives until crumbly. Sprinkle over blueberries. Bake in 350° oven for 40 to 45 minutes.
Place several vanilla wafers, flat side up, in a row. Spread a layer of white frosting to look like mayonnaise on the wafers. Put a cup of coconut in a plastic bag with several drops of green food color. Shake well; sprinkle on top of the wafers with frosting to look like lettuce. Put a mint patty on each (looks like the meat). Mix red and yellow food color to make orange and white frosting until it is cheese color; spread on patty. Place another vanilla wafer on top of each, flat side down. Take a paint brush; spread a small amount of honey on the bun tops and sprinkle with sesame seed.
Cook broccoli and drain. Mix with other ingredients, except cheese and cracker crumbs. Sprinkle cheese on top of casserole. Sprinkle cracker crumbs over cheese. Bake in casserole, uncovered, at 350° for 45 minutes.
Cook spaghetti according to package directions. Drain and rinse in cold water. Place spaghetti in a large serving bowl; add the remaining ingredients and toss to coat. Cover and refrigerate for at least 45 minutes.
Mix first three ingredients, adding enough water to make a thick batter. Grate peel of lemon and lime, add to the batter. Squeeze the juice from the lemon and lime and also add to the batter; mix well. (If you like a thinner batter, add more water.) Coat pieces of fish in flour, then dip in batter. Fry in hot oil. (To test oil to see if it's hot enough, stick a match in it, if the match lights, the oil is hot enough.)
Cook macaroni according to package directions (don't overcook). Drain. Dump macaroni into large oven casserole dish. Add milk; to determine if you have enough you should just be able to see it when looking at macaroni in dish. No more. Add salt and pepper to taste. Add beaten egg. Mix well. Add chunks of Cheddar cheese. The more the better. Mix well. Dot with margarine. Bake, uncovered, at 350° for 45 minutes or until all liquid is absorbed. Don't stir while cooking. Serves about 6 depending on how hungry!
Crust:	Mix cake mix, oleo and 1 egg to make dough. Press into 9 x 13 greased and floured pan.
Melt butter in a pan. Grill bread to lightly brown on each side. Put cheese between slices until melted.
Brown beef; drain. Stir in next 5 ingredients; heat until bubbly. Pour into 2-quart casserole. Cut biscuits in half. Place cut side down around edge of casserole. Sprinkle with cheese. Bake at 375° for 25 to 30 minutes. Biscuits should be golden brown. Makes 4 to 6 servings.
Wash beans. Place in 6-quart kettle. Cover with 2 inches water over beans. Add 2 tablespoons salt and soak overnight. Drain and add 2 quarts fresh water and ham. Bring to a boil and simmer 3 hours. Remove ham and cut up. Add all remaining ingredients and ham pieces. Simmer 1 hour longer.
Cook pineapple and sugar for 3 minutes. Add to jello that has been dissolved in hot water. Chill until syrupy, then add cheese and nuts. Return to refrigerator until almost set, then fold in whipped cream. Return to refrigerator until ready to serve.
Mix sugar, coconut and potato by hand. Press into square 8 x 8-inch pan. Spread chocolate over top. Allow chocolate to dry. Cut into small squares.
Sift flour with sugar, baking powder and salt into bowl. Cut in peanut butter until mixture resembles coarse crumbs. Add oats, egg and milk, stirring until blended. Pour batter into greased 8 1/2 x 4 1/2 x 2 1/2-inch pan. Bake in preheated oven at 350° for 1 hour. Remove to rack to cool. Yields 1 loaf.
Peel and cut eggplant into big pieces and cook in water with bay leaf. When done, remove and drain well. Put in bowl and mash with potato masher. Saute in butter 1 large onion, celery and eggplant. Next, add to the eggplant the mixture of grated cheese and Velveeta cheese. Then add basil, curry, chili powder, paprika, garlic (which has been mashed) and soy sauce. Drain mushrooms and pimentos. Mash real well and add egg yolks, salt and pepper. Put in buttered casserole and cover with buttered bread crumbs. Bake at 400° for 25 to 30 minutes.
Put cucumbers and sliced onions in a large pan. Pour salt over them. Cover with ice. Let set 3 hours. Heat spices, sugar and vinegar. Drain cucumbers and onions. Add to spice mix. Bring to boil. Put in jars to seal. Makes 6 to 7 quarts.
After cleaning chicken, put in a 6-quart pot filled with 4 to 5 quarts of water. Let it come to a boil and skim off scum (the discolored foam that rises to the top). When soup looks clear, add all other ingredients. Let it come to a boil, then lower. Cover with venting and let simmer until chicken falls off the bone. Strain and serve.
Combine milk and margarine in saucepan. Heat until butter melts. Pour over sugar; blend. Add peanut butter. Beat until well mixed and good spreading consistency.
Boil squash and onions in water for 15 minutes. Add green beans, tomatoes, tomato sauce, soup mix and spaghetti. Simmer about 20 to 30 minutes. Deliciously low calorie and low-fat. (You may add other lo-cal vegetables as desired: carrots, celery, cabbage, okra, etc.)
Mix apples and water in a 9-inch pan. Mix together butter, flour, brown sugar and cinnamon. Sprinkle over apples. Bake at 350° for 1 hour.
Brown sausage, garlic and onion in margarine. Add all ingredients and simmer for two hours.
Combine Jell-O and water; stir until dissolved. Cool; add bananas, nuts, strawberries and pineapple to Jell-O and stir until blended. Divide this mixture in 2 parts; pour 1/2 into 8 x 12-inch pan. Refrigerate about 1 hour (keep remainder at room temperature). Spread sour cream over partially set Jell-O. Pour remainder over sour cream. Cover and refrigerate until set, about 1 1/2 hours or overnight. Serves 12.
Mix all ingredients and put in freezer. Fill with half slush and half Seven-Up or Sprite.
Fry ground beef and sausage. Drain. Add Velveeta (cut into chunks). Stir until melted. Spread on rye bread slices. May be frozen. No need to thaw. Put in oven at 350° for approximately 20 minutes.
Spray nonstick skillet with vegetable cooking spray. Heat 1 minute. Stir-fry chicken in 2 batches until browned. Remove skillet from heat. Remove chicken.
Mash sweet potatoes with melted butter. Add sugar, milk, eggs and vanilla and mix well. Put into greased casserole dish.
Brown beef and rice. Add all other ingredients, except rice. Add 1/2 cup water and bring to a boil. Add rice and reduce heat. Simmer until rice is done. Add a small amount of water, if it gets too dry.
Combine first four ingredients and "pat" into 9 x 13-inch pan (will be a thin crust). Bake at 350° for 10 minutes or until light brown. Allow to cool. Beat next two ingredients and spread over crust. Beat pudding and milk and put on top. Spread remaining Cool Whip on top. Sprinkle with crushed walnuts. Chill for 2 hours. Enjoy.
Heat oven to 375°. Scrub potatoes and pat dry. Rub each potato with shortening. Prick several places with fork. Bake for about 1 hour or until done. Cut potatoes in half lengthwise. Scoop out inside, leaving a thin shell.
Combine sugar, water, Kool-Aid and 3 juices. Add ginger ale.
Brown beef and sausage until done. Add to melted Velveeta cheese. Add remaining ingredients. Serve with tacos from a chafing dish. Hot! Serves many.
Preheat oven to 350°. Grease 8-inch square pan. Sift together dry ingredients. Add eggs, salad oil, vanilla and mashed bananas. Beat until smooth. Stir in chopped dates and nuts. Bake 25 to 30 minutes. Cool. Dust with powdered sugar.
Mix ingredients together. Cover and put in oven at 400° about 30 minutes or until liquid is absorbed.
First, mix yeast (if you use powdered yeast, mix with 1/4 cup warm water) and 1 tablespoon sugar in a bowl. Then add eggs, 1/2 cup sugar, shortening, salt and warm milk. Mix in flour. (You don't have to knead the dough.) Leave bowl in the refrigerator overnight.
Mix pudding as directed. Add 1/2 of Cool Whip. Layer bananas, vanilla wafers and pudding. Top with remaining Cool Whip. Refrigerate.
Heat oven to 350°. Mix well meat, rice, 1/2 cup water, onion, salt, garlic powder and pepper. Shape mixture into balls, place in ungreased baking dish (8 x 8 x 2-inch). Stir together remaining ingredients; pour over meat balls. Cover with foil. Bake 45 minutes. Uncover and bake additional 15 minutes.
Use juice from fruit to equal 4 cups. Add water if needed to make 4 cups. Pour into saucepan. Add both puddings to saucepan and bring to boil. Remove from heat and let cool completely. Mix in fruit and chill.
Combine all ingredients in a punch bowl with ice ring (recipe below) and serve. Garnish as desired.
Preheat oven to 350°. Cream butter and sugar in mixer bowl until light and fluffy. Add eggs 1 at a time, beating well after each egg. Add corn and cheese; mix well. Mix cornmeal, flour, salt and baking powder together. Add dry ingredients and green chilies to bowl. Mix well. Lightly grease a 9 x 13-inch pan. Pour in batter. Bake for 30 minutes, until a light brown.
Cover with water and cook potatoes, carrots, celery, onion and ham or bacon. When tender, add clams, soup and cube. Simmer 5 to 10 minutes. Add 2 cans milk. Heat, but do not boil.
Put uncooked noodles in a greased 9 x 13-inch pan. Brown beef and onions and spread over noodles. Mix spaghetti sauce, water and	sugar and simmer 5 minutes. Pour over noodles. Cover tightly and bake at 325° about 1 hour or until noodles are tender. Add cheese on top 15 minutes before it is done.
Coat skillet with Pam spray; add garlic. As pieces brown, remove to 1-quart casserole with a cover. Add 1/4 cup wine to the skillet. Saute mushrooms; add to meat. Microcook wine and mushrooms on High for 3 1/2 to 4 minutes, stirring each minute. Cover and bake slowly at 275° for 1 hour, until meat is tender.
Mix dressing and Italian dressing. Toss lettuce with 1/4 cup of the dressing mixture. Brush cut surfaces of rolls with remaining dressing mixture. Fill rolls with meat, process cheese food, vegetables and lettuce mixture. Makes 4 sandwiches.
Cut fish into serving size portions and place in a well-greased baking dish (13 x 9 x 2-inch). Sprinkle fish with salt and pepper. Combine rice, onion and curry powder; spread over fish. Top with lemon slices and dot with butter. Cover and bake in a moderate oven at 350° for 25 to 35 minutes or until fish flakes easily when tested with a fork. Remove cover the last few minutes of cooking to allow for slight browning. Sprinkle with parsley.
Cream the brown sugar and butter. Stir in baking mix and walnuts until crumbly. Reserve 1 cup. Press remaining mixture in a greased 8 x 8-inch pan. Bake 12 minutes at 350°.
Cook broccoli according to package directions and drain. Pour drained broccoli back into cooking pan. Stir in cheese and 1/2 of the butter, until melted. Pour into buttered casserole dish. Melt remaining butter. Stir in crackers. Sprinkle crackers over broccoli. Bake at 350 degrees for 25 minutes.
Mix apple, 1/3 cup of the dressing, walnuts and cloves.
Pull corned beef apart; add other ingredients, except bread crumbs. Place in buttered casserole. Top with bread crumbs. Bake at 350° for 1 hour. Add more cheese, if wanted.
Prepare noodles as label directs, using 1 teaspoon salt in water. Trim any fat from flank steak. Cut into 1 1/2-inch chunks. Thinly slice carrots and onions. Cut mushrooms in half. Combine soy sauce, catsup, cornstarch and 1/2 teaspoon salt. Add flank steak pieces and stir mixture gently until meat is well coated. Add 4 teaspoons of oil to skillet and cook carrots and onions until tender-crisp and lightly browned. Add 2 more teaspoons of oil and cook mushrooms until tender. Add steak mixture and cook about 3 to 5 minutes, stirring occasionally.
Place tea bags in water for 4 minutes. Remove bags, squeezing excess water out. Add juices and sugar. Heat to near boiling. Serve hot.
Heat oven to 350°. Grease a 13 x 9-inch pan. Mix all ingredients and spread in pan. Bake until golden brown, about 25 minutes. Cut into 1 x 2-inch pieces. Makes four dozen appetizers.
In a large bowl, dissolve yeast in water. Let stand until bubbly (about 15 minutes). Stir together 2 cups of flour, the sugar and salt until well mixed. Add 6 tablespoons of the melted butter, the egg, yeast mixture and milk. Beat about 5 minutes to blend well. Gradually beat in remaining 2 1/2 cups flour. Cover and let rise in a warm place until double, about 45 minutes. Pour 1/2 of remaining butter in a 9 x 13-inch pan. Beat down butter and drop by spoonfuls into buttered pan, making 15 rolls. Drizzle remaining butter over top. Cover and let rise until double (30 minutes). Bake in a preheated oven (425°) for 12 minutes or until lightly browned.
Mix ingredients except soups and roll on floured board. Cut in strips and drop in near boiling broth. Simmer with lid on. Gently stir occasionally. Add to your broth where chicken has been cooked: cream of chicken soup and cream of celery soup (undiluted). If you have only a small amount of broth, add 1 can water.
Beat together margarine and brown sugar, add egg and molasses. Sift dry ingredients together and mix well. Chill 1 hour. Make into small ball and roll in granulated sugar. Bake at 350° for 10 to 12 minutes. Cool on rack.
Cream the sugar, shortening and butter together. Add flour and eggs, a little at a time, alternately to sugar mixture. Add lemon extract and pour into floured pan. Cook at 350° for 1 hour.
Cook rice, cool. Combine beef, rice, milk, onion, 1 teaspoon salt, mint and pepper. Mix well. Peel zucchini. Cut off both ends of zucchini, scoop out centers and chop. Reserve chopped centers. Fill zucchini loosely with meat mixture, make meat balls with leftovers.
Slice carrots; cook and drain. Melt butter and cheese together. Put carrots in casserole dish. Pour cheese mixture over carrots. Crumble up Ritz crackers on top.
Fold together condensed milk, frozen lemonade and Cool Whip. Pour into graham cracker crusts and place in freezer.
Mix lightly until blended. Shape into small balls; a cantaloup baller works good. Place on baking sheets. Bake at 350° for 20 minutes or less, until they are firm. Pack in jars and add juice mixture.
Mix ingredients together. Put in 9-inch pie dish. Grate Mozzarella cheese over top. Bake at 400° for 15 to 20 minutes. Serve with Breton crackers.
Put in large pan. Boil sugar, water and corn syrup without stirring, until it cracks when tried in cold water (260°). Add vinegar, salt and vanilla. Boil until mixture reaches 264° or it spins a thread. Pour slowly over corn, turning with a spoon to coat each kernel. Working quickly with greased hands, form into balls. Let stand until brittle.
Prepare orange cake mix according to package directions, except use milk in place of water and add orange flavoring. Bake as directed in 2 (9-inch or 8-inch) pans. Cool completely. When cooled, slice each layer crosswise, making 4 layers.
Put sugar and oil in a bowl; mix. Sift together and add to that the flour, soda, salt, cinnamon and nutmeg. Add milk, molasses, raisins and chopped nuts. Spread on greased cookie sheet. Bake at 350° for 20 minutes. Sprinkle with sugar while hot.
Prepare popcorn. In 3-quart saucepan. Mix Karo syrup, margarine, water, vinegar, confectioners sugar and cut-up marshmallows. Stir over low heat until mixture starts to boil. Pour over popcorn. Toss to coat.
Cream sugar with margarine until light and fluffy. Add eggs and vanilla. Stir in the oil. Add the sifted dry ingredients; blend well. Refrigerate until chilled thoroughly. Form into balls. Place on cookie sheet; flatten with bottom of glass dipped in sugar. Bake in a 350° oven until lightly browned.
Mix all together and pour into a baked 8-inch pie crust. Refrigerate.
Combine sausage and sage. Salt outside of hard-boiled eggs. Using 2 tablespoons of sausage per egg, wrap eggs. Chill to allow sausage to set. Fry in Wesson oil. Drain well. Eggs may be halved and passed at brunch as an appetizer.
Combine eggs, condensed milk, vanilla and salt until thoroughly blended. Gradually blend in milk. Gently fold in whipped cream. Sprinkle nutmeg to taste. Let sit a couple of days for best flavor.
Combine all ingredients and put in pie shell. Cover with other pie shell and bake at 375° for 40 minutes.
Put yogurt into small bowl. Add vinegar, garlic, tarragon, parsley, black pepper to taste and the mustard. Mix well and pour over salad.
Combine dry ingredients. Stir in nuts and set aside. Combine remaining ingredients. Add to dry ingredients, stirring just until batter is moistened. Spoon batter into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 65 minutes or until done. Cool completely. Yield: 2 loaves.
Break the bread into small pieces and mix with remaining ingredients. Bake in slow oven for 45 minutes or until done.
Combine first 3 ingredients in a 10 to 12-cup electric percolator. Place brown sugar and remaining ingredients in percolator basket. Perk through complete cycle. Serve hot. Yields 6 cups.
Heat butter and sugar over low heat. Add other ingredients in order given. Pour into a greased and floured 9 x 13 x 2-inch pan. Bake for 40 to 50 minutes in a 300° oven. Cut into squares.
Mix ingredients with 2 1/2 cups of the flour. Beat for 3 minutes. Stir in remaining flour to make a soft dough. Knead for 8 minutes. Place dough in greased bowl and turn over. Cover with linen cloth and let rise overnight. Next morning, punch down and divide into 3 parts. Shape into round loaves and place on greased cookie sheets. Cover and let rise until double (6 to 10 hours). Bake at 350° for 30 minutes. Brush with butter, if desired. Cool on rack. Makes 3 loaves. Alternatively, 3 small loaves (8 1/2 x 4 1/2 x 2 1/2-inches) or 2 large loaves (9 x 5 x 3-inches) can be made.
In large bowl, combine margarine and milk. Microwave (High) 45 seconds. Blend with sugar, cocoa and salt. Microwave (High) 6 minutes, stirring twice, until boiling. Add vanilla and peanut butter until well mixed. Blend in oatmeal. Drop by teaspoonful onto wax paper. Cool until firm, 1 to 2 hours. Makes 3 to 4 dozen.
Heat oven to 375°. Mix spinach, Mozzarella cheese, Ricotta cheese, egg white and Parmesan cheese until blended. Fill each cooked shell with spinach mixture. Place in a 12 x 8-inch baking dish. Spoon sauce over shells. Cover with foil. Bake 30 to 40 minutes.
Cut into chunks the desired amount of carrots, potatoes, celery and onions. To vegetables, add desired amount of beef cubes, 1 can cream of mushroom soup, 1 can tomato soup and 2 bay leaves. Add enough water to cover. Stir. Bake in 350° oven for 2 1/2 to 3 hours.
Mix all the ingredients together (except chips) and bake 1/2 hour at 350°. Remove from oven and cover the top with potato chips. Bake 1/2 hour more.
Combine crackers, peanut butter and vanilla; set aside. Butter a dish or pan. Bring to a rolling boil the sugar and milk; boil for 3 minutes. Put in other mixture and mix well.
Cream first 2 ingredients. Add eggs, beating well after each. Add dry ingredients alternately with sour milk or buttermilk. Add prunes. Bake at 350° in 2 layers of sheet cake pan. Check after 25 minutes for doneness.
Cook rice in chicken broth; chill. In large bowl, mix chicken, peas and onion. Add rice. Toss well. Add dressing. Garnish with tomato. Serve on lettuce leaves.
In large skillet heat 2 tablespoons oil over medium-high heat. Add broccoli, carrots, walnuts and garlic. Stir-fry 2 minutes. Remove vegetables. Add remaining 2 tablespoons oil to skillet. Add chicken; stir-fry 1 minute or until chicken turns white. Add soy sauce, sherry, ginger and sugar. Stir-fry 2 minutes. Remove chicken with slotted spoon.
Combine all ingredients, except ketchup and boil for 8 minutes. Add ketchup and boil 2 minutes more.
Bake cake as directed in 9-inch round cake pans. Cool and then cut layers into and fill with cooked lemon pudding and pie filling. Frost cake with lemon frosting.
Combine all ingredients and stir well. Makes enough for 8 servings (about 2 cups). Use with baked apples, fresh strawberries or any other fruit dessert.
Place unbeaten egg whites, sugar, syrup and water in double boiler. Whip with rotary (or electric mixer) beater until mixture is stiff. Remove from fire; add 1 teaspoon vanilla.
Note: For a simple variation, substitute Chablis for vermouth and add 1/2 cup fine chopped Brazil nuts.
1st Layer: Mix flour, butter and pecans and mash into bottom of baking dish (large). Bake at 350° for 15 minutes. Cool.
Mix and pat in 9 x 13 baking dish. Bake at 350° for 20 minutes. Cool completely.
Bring the meat to room temperature by removing it from the refrigerator at least an hour before cooking, preferably two. Preheat oven to 450°. Place meat, bone side down, in a large roasting pan. Season with salt and pepper. If you like garlic, peel cloves and cut into tiny slivers. Use a small, sharp knife to poke small holes in the meat and insert garlic. Place roast in oven and cook 15 minutes undisturbed. Turn heat down to 350° and roast 1 hour. Check in several places with an instant-read meat thermometer. When no spot checks in at under 125°, the meat is rare. Cook for another 5 or 10 minutes if you like it more done, then check again, but in no case let the temperature go above 155°.
Mix butter and sugar; add soup and rest of ingredients. Bake at 375° for 45 minutes.
Whip eggs, Ricotta, sugar and vanilla. Add orange and lemon juice, grated orange and lemon peel. Blend well.
Combine onions, garlic and oil in a 5-quart casserole. Microwave at High 3 1/2 minutes, or until onions are tender-crisp, stirring once. Crumble ground beef into onion mixture. Cover; microwave 10 to 14 minutes, or until meat loses its pink color, stirring 2 or 3 times. Microwave green pepper in a small covered bowl for 2 to 3 minutes, or until tender. Stir in remaining ingredients for the beef mixture with exception of cheeses; microwave 7 to 10 minutes, or until hot and bubbly, stirring 2 to 3 times. Cook noodles conventionally while microwaving sauce.
Melt margarine. Add sugar, cornmeal and cocoa; mix well. Add eggs; beat well. Then add corn syrup and vanilla; mix well. Pour into pie crust. Bake at 350° for 40 to 45 minutes in non-preheated oven.
Drain pineapple, reserving juice. add water to juice if necessary to equal 1 cup liquid. In skillet, add 1/3 c water, vinegar, soy sauce, brown sugar, corn starch. Stir until smooth. Cook over medium heat until thick, stirring constantly. Add pineapple, green pepper and rice. Simmer uncovered for 20 minutes.
Mix brown sugar, cream and butter and bring to a boil. Remove from fire and cool slightly. Add vanilla and powdered sugar to spread nicely.
Brown beef and drain. Add all other ingredients except sour cream. Simmer 10 or 15 minutes. Add sour cream; heat but do not boil. Serve with chips.
Mix mustard, soy sauce and vinegar. Pour over vegetables and toss. Chill in refrigerator.
Heat oven to 400°. Mix together all ingredients. Roll dough into small balls and flatten with glass dipped in sugar. Bake 6 to 8 minutes.
Beat together oil, lemon juice, basil, salt and pepper in small bowl. Lightly brush on vegetables before grilling. Brush vegetables again each time they're turned.
Cream butter and Crisco. Add sugar and cream some more. Add beaten eggs and beat well. Sift flour, salt, baking powder and cocoa together. Add to creamed mixture with the milk. Add vanilla.
Mix first 6 ingredients until creamy in a large bowl. Cream 2 minutes until smooth. Beat egg whites until frothy. Add baking powder and beat until stiff. Fold whites and vanilla into mixture. Pour into greased and floured pans (Makes 2 thick or 3 thin layers). Bake at 375° for 25 to 30 minutes. Makes good cupcakes.
Cut biscuits into quarters and drop into brown paper bag with sugar and cinnamon. Shake until coated well. Drop into greased tube pan and sprinkle with pecans. Bring to boil sugar, brown sugar, evaporated milk and margarine. Pour this mixture over biscuits. Bake at 350° for 45 to 60 minutes. Turn pan upside-down on large plate immediately after removing. Serves 12.