HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter with vanilla. Gradually add sugar and baking soda; cream well. Gradually add flour; mix thoroughly. Bake on ungreased cookie sheet at 325° for 10 to 15 minutes.
Place fillets	in greased baking dish. Sprinkle with lemon juice. Cook broccoli as directed, adding onion. Drain; spread over fish.
Saute the sausage in butter and olive oil until the meat is brown, about 15 minutes. Add the mushrooms and cook over low heat for 10 minutes. Stir in the garlic and peas, then salt and pepper to taste.
Combine the first 4 ingredients. Add eggs, one at a time, beating until smooth. Add buttermilk; stir. Pour into deep dish pie crust. Now, cover top with walnuts and a little coconut. Bake 50 minutes at 325°.
In a 2-quart (8 x 8-inch) glass baking dish, melt butter (20 seconds). Blend in brown sugar and pineapple; spread evenly over bottom of dish. Prepare cake mix as directed on package, using half the ingredient amounts. Pour over pineapple mixture in pan, spreading to cover pineapple. Cook, uncovered, 8 minutes and 30 seconds, or until toothpick comes out clean. Let stand 1 minute before loosening edge and inverting onto serving plate. Serve warm or cold with whipped cream.
Saute the garlic and onion in oil for about 15 minutes. Do not burn. Add ground beef and saute until the meat is all brown. Add tomato paste, tomato sauce and water. Simmer for one hour. Any grease may be skimmed off at this time, then for the last 15 minutes, add all the spices. This makes enough sauce for a one pound box of spaghetti.
Mix all together. Bake at 325° for 30 to 35 minutes in 9 x 13 pan.
In a mixing bowl, combine cake and pudding mixes, oil, water and eggs. Beat on low speed for about 30 seconds or until moistened. Beat 2 minutes on high. Blend in sour cream. Stir in candy bars, chocolate chips, nuts and coconut. Pour into a greased and floured 12-cup fluted tube pan. Bake at 350° for 60 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 15 minutes before removing to a wire rack. Cool completely. Chill before slicing. Dust with confectioners sugar if desired. Servings: 12 to 16.
Mix sugar and cinnamon in a large plastic bag. Quarter biscuits and drop in sugar/cinnamon. Shake and coat biscuit pieces. Layer coated biscuits in a large tube/Bundt pan. Sprinkle chopped pecans over each layer. Melt margarine and brown sugar; pour over biscuits. Bake at 350° for 40 to 45 minutes.
Combine pretzels, melted margarine and 3 tablespoons sugar. Press into pan (9 x 13-inch). Bake 8 minutes at 400°. Let cool.
Combine sugar and cornstarch. Add water. Bring to boil until clear and thickened. Add jello, mixing well. Let cool. Add strawberries. Place in crust. Chill well. Serve with Cool Whip.
Mix melted butter and sugar together. Add beaten eggs. Add syrup, salt, vanilla and nuts. Pour into unbaked pie crust. Bake at 300° at least 1 hour. Keep checking.
Cut salami into strips and sausages into slices. Rinse bell peppers. De-seed and cut into strips. Rinse and slice tomatoes. Peel and slice onions. Saute sausages in a skillet for 3 minutes. Add onion and pepper strips. Saute a few more minutes. Add tomatoes. Reduce heat. Beat eggs. Pour eggs over all ingredients in pan. Cook over medium heat, stirring until egg mixture is set. Sprinkle with paprika. Serve.
Preheat oven to 350°. Cook and drain peas. Drain water chestnuts. Combine peas and chestnuts with soup, onions and cheese. Pour into lightly greased 2-quart casserole dish. Bake 25 to 30 minutes. Serves 6 to 8.
Bring first 3 ingredients to a boil. Pour in a sheet pan (12 x 9 x 2-inch). Make a broth of remaining ingredients. Pour this mixture over chicken in pan. Bake at 425° for 30 minutes. Makes 10 to 12 servings.
Boil chicken, saving broth. Debone and chop chicken. Spray a 9 x 13-inch pan. Dip tortillas in broth and line pan. Combine all the rest of the ingredients except the cheese. Layer tortillas and chicken mixture. Put cheese and chili powder on each layer. Bake in a 350° oven for 45 to 60 minutes. After cooking begins, cut through layer with big spoon. Es muy bueno!
Mix all ingredients in bowl. With lightly oiled hands, shape into balls. Bake in shallow baking pan 15 to 20 minutes at 350°. Yields about 20 meatballs.
Combine cornstarch, sugar, water and blueberries. Cook, while stirring, over medium heat until sauce bubbles and thickens. Cool.
Cook pasta as directed; drain. Spoon into greased 14 x 10 x 2 1/2-inch baking dish. Saute zucchini, red peppers, mushrooms and onions in butter in large skillet for 3 to 4 minutes. Add tomatoes. Spoon over pasta. Place flour in skillet; blend in milk. Add broth, nutmeg and pepper. Cook and stir over medium heat until mixture thickens; add broccoli and pour over vegetables. Cover and bake at 350° for 40 to 45 minutes. Garnish with parsley if desired. Makes 8 servings.
Saute onions in shortening. Add beef and brown. Sprinkle in flour; stir to blend. Add ketchup and seasoning; stir. Let cool.
Mix cake according to package directions and add the pudding, sour cream, eggs and vanilla. Beat again. Put 1/2 cake mixture in greased tube pan. Prepare topping by mixing together sugar, cocoa and cinnamon. Sprinkle 1/2 topping over cake batter in tube pan. Add rest of batter (do not stir) and then rest of topping. Bake at 350° for about 45 minutes.
In blender, combine grape soda, ice cream, ice cubes and vanilla. Blend until smooth. If mixture is too thick, add milk until desired consistency is achieved. Pour into glasses and serve.
Beat 4 egg yolks until thick and lemon-colored. Set aside. Cream 1 cup softened butter until fluffy. Set aside. In a medium saucepan, combine sugar, coffee and water. Bring to boil, stir until sugar and coffee dissolves. Cook over medium-low heat, without stirring, to soft ball stage (236°). Quickly pour the hot syrup in a steady stream into egg yolks, beating constantly, at high speed of electric mixer. Continue beating until thick and smooth. Cool. Beat in reserved butter, a tablespoon at a time. Cover bowl and refrigerate for 30 minutes, until firm enough to spread easily.
Mix all ingredients together except flour. Add it last. Beat until smooth. Bake for 1 1/2 hours at 300°.
Melt margarine. Add coconut and pecans and simmer lightly. Set aside.
Cream together shortening and sugar. Add eggs and flavoring. Mix together dry ingredients and add with buttermilk to creamed mixture. Add enough flour to make dough hold shape (may be tacky). Chill 1 hour. Generously flour board and rolling pin and roll dough for cut-out cookies. Place on cookie sheets. Bake at 450° for 7 to 10 minutes depending on thickness (bottoms are just turning brown).
Lightly grease a foil lined 9 x 9 inch pan and set aside. Heat sugar, margarine, and milk in a heavy 3 quart sauce pan over medium heat. Heat until mixture boils, stirring constantly. Boil for 6 minutes. Add chocolate chips, marshmallow cream, and vanilla. Stir until chocolate melts. Stir in walnuts. Immediately spread in foil lined pan. Refrigerate over night. Cut into squares and serve.
Preheat oven to 350°. Grease and flour 3 cake pans. Blend first 6 ingredients on high for 3 minutes. Pour into pans and bake at 350° for 25 to 30 minutes. Cool completely. Mix next 4 ingredients and fold into Cool Whip. Frost cake.
Combine all ingredients; set aside. Pat dry weenies with paper towels. Apply corn dog sticks. Dip into batter. Deep fry until golden brown.
Arrange whole carrots in vegetable steamer and steam over boiling water for 10 to 12 minutes (or until just tender when pierced). Or cook carrots in microwave for 6 to 8 minutes in covered dish. Plunge into cold water to cool quickly, then drain. Pack in a clean jar. Tuck in bay leaves. Stir in a cup all other ingredients until sugar is dissolved. Pour over carrots. Cover and refrigerate for at least 2 days or up to 2 to 3 weeks.
Mix all ingredients together. Bake at 400° for 25 minutes. Serve hot.
Cream sugar and Crisco. Add peanut butter and eggs and beat well. Fold in vanilla and milk. Sift dry ingredients and add to creamed mixture. Mix thoroughly. Fold in raisins. Drop by teaspoonfuls on a greased baking sheet. Bake at 400° for 12 minutes. Cool on wire racks.
Pour cherries in 13 x 9-inch pan. Melt butter and mix oatmeal, flour, sugar, powder and soda. Crumble mixture over cherries. Cook 30 minutes at 400°.
Drain pineapple and save the juice. Place pudding mix in a large bowl. Add all pineapple juice. Mix well, add drained pineapple, topping, nutmeg, and marshmallows. Mix well, until mixture is fluffy and increased in volume. Refrigerate until thoroughly chilled.
Mix dry ingredients. Separately, cream butter and honey; beat in egg until mixture is smooth. Stir in pumpkin. Add dry ingredients to pumpkin mixture, stir in nuts and dried fruits. Bake in 8 x 8-inch oiled pan at 350° for 25 minutes.
Melt oleo. Add consomme soup; bring to a boil. Add rice, mushrooms and onion powder. Put in an 8 x 8-inch pan. Bake for 1 hour. Stir a couple of times while baking.
Mix butter, egg and milk in blender. Add broccoli to mixture in blender and chop well. Pour liquid ingredients into dry muffin mix and bake according to directions on box.
Combine soup mix with 1/2 cup water. Beat in eggs. Add meat and mix well. Shape mixture into 40 meatballs. Combine the rest of the ingredients. Pour half into 13 x 9-inch baking dish. Brown meatballs and drain off excess fat. Arrange meatballs on top of sauerkraut mixture. Pour remaining mixture over meatballs. Cover with foil and bake in 325° oven for 20 minutes. Uncover and bake 15 to 20 minutes longer. Serve as is or over rice.
Shred cabbage, salt and let stand for 15 minutes. Saute onion in a large skillet with vegetable oil and margarine. Fry until slightly browned. Squeeze out excess water from cabbage and add to onion in skillet. Stir together and fry until brown. Add cooked macaroni to skillet; stir together. Brown 1/2 stick of butter in skillet, pour over mixture and serve. Excellent reheated the next day.
Mix first 7 ingredients. Drain sauerkraut. Pat out hamburger mixture. Put sauerkraut in center and as much cheese as wanted. Roll it all up (like a jelly roll). Bake at 350° for 45 minutes, wrapped in foil.
Chop fruit into pieces. Sprinkle dry pudding over fruit. Toss. Add water and stir. Let sit 1/2 hour. Serve chilled. Other fruit may be substituted.
Quarter green tomatoes. Pour salt over them and mix. Let stand 3 hours. Pour brine off. Add rest of ingredients. Bring to a boil, then simmer for 10 minutes. If overcooked, tomatoes will not be crisp. Makes 8 quarts.
Combine flour, soda and sugar; cut in shortening and stir in yeast and buttermilk. Keep covered in refrigerator. When ready to bake, roll out and cut the biscuits. You can let rise some or bake immediately. Dough will keep in refrigerator for a week. Bake at 400° for 10 to 15 minutes.
Boil cabbage in water to cover in saucepan until tender. Pour off excess water. Brown sausage in skillet, stirring until crumbly. Add sausage and remaining ingredients to cabbage, mixing well. Simmer for 1 1/2 to 2 hours.
Soak for 12 hours. Bake at 180° for 3 or 4 hours. Place in smoker to desired texture (about 10 hours).
Cook squash in 1/2 cup boiling water for 8 to 10 minutes; drain. Place squash in large bowl and mash. Stir in mayonnaise and next ingredients.
In a large bowl mix Cool Whip and pudding. Partially drain pineapple and add to mixture. Add 1 cup chopped pecans and 1 cup colored marshmallows. Place in refrigerator for at least 12 hours before serving.
Cream butter and sugar; add eggs and beat well. Add dissolved soda. Sift together flour, cloves, nutmeg and cinnamon. Add to mixed candied fruit and raisins. Mix well. Blend fruit-flour mixture into first mixture. Add apple juice slowly, mixing well. Fold in pecan halves. Drop by teaspoonfuls onto greased baking sheet. (You may have to shape slightly.) Bake in a 300° oven for 20 minutes. Makes 10 dozen.
Wash rice and drain at least 3 times. Rinse chicken pieces under cold running water and pat dry with paper towels. Place peppercorns, garlic, oregano and salt in a mortar and pound until crushed. Blend in 2 tablespoons of olive oil and vinegar. Rub chicken pieces thoroughly with the seasoning. In our clan, if we're in a rush, we let the chicken stand for 15 minutes before cooking, otherwise we marinate for several hours or overnight in the fridge. Heat remaining tablespoon of olive oil in a heavy kettle or Dutch oven and brown ham over moderate heat. Add onion, bell pepper and ajf dulce. Saute until onion is translucent. Add tomato sauce, bouillon cube and olives. Stir to combine. Add chicken pieces plus 2 cups water. Mix, lower heat to moderate-low and cook, covered, for 15 minutes. Add rice and achiote. Add more water to cover contents in pot, if necessary. Mix well and simmer, covered, on low heat until rice is tender (about 30 minutes). Stir in peas. Cover and cook 10 minutes more.
Sprinkle chili powder over the inside of pie shell. Combine cheeses with flour; place in pie shell. Combine eggs, cream, chilies, olives, salt and pepper. Pour over cheese. Bake at 325° for 45 to 55 minutes or until knife inserted in center comes out clean. Cool for 10 minutes before cutting into party wedges or squares.
Chill ingredients. Mix in punch bowl. Add carbonated beverage last. Add ice cubes and garnish with orange and lemon slices.
Beat egg whites with cream of tartar. Gradually add sugar. Beat until stiff. Add peppermint and some green food coloring. Place about a teaspoon meringue on a foil covered cookie sheet. Put 3 chocolate bits on top of the meringue. Then put another dab of meringue on top of chocolates to hide them. Makes 24 cookies. Heat oven to 350°, but turn oven off when the cookie sheets are put in oven. Let set overnight.
Mix marshmallow cream and cream cheese together. Refrigerate at least 1 hour before serving. Cut top of pineapple. Set aside for use as decoration. Core pineapple and cut the core into chunks. Set aside. Place dip into pineapple. Put pineapple on a round plate and place the strawberries, pineapple chunks or other sliced fruit around the pineapple. Serve and enjoy.
Mix corn, sour cream, sugar, vegetable oil and eggs; add muffin mix. Bake at 350° for 45 minutes in 9 x 9-inch casserole.
Boil chicken and bouillon cubes until done. Set chicken aside to let cool off. To make dumplings, cut shortening into the flour. You need a texture of pie crust (very crumbly). Take 1 cup hot broth from chicken; start mixing flour and broth slowly. You will not need the full cup of broth. Do not make your dough wet. Place on a floured sheet. Roll out very thin. Cut into strips and place in boiling broth. Cook about 20 minutes. Take skin and any fat off chicken. Cut or tear into pieces. Place chicken in dumplings; cook until hot.
Mix crushed graham crackers, oleo and 1 teaspoon sugar. Pat into bottom of 9 x 13-inch pan. Mix cream cheese and 1 cup sugar (add sugar gradually). Mix eggs into mixture, one at a time. Add vanilla. Pour over crust and bake at 325° for 40 minutes. Cool 5 minutes.
With electric mixer, beat margarine until smooth. Add sugar gradually and beat until light. Beat in eggs and vanilla. Combine flour, cocoa and baking soda. Blend into creamed mixture. Stir in walnuts. Drop dough by teaspoonfuls onto ungreased baking sheet. Bake at 350° for 10 to 12 minutes, or until done.
Sift and mix in bowl the flour, sugar, baking soda, cocoa and salt. Mix well and empty into a 9 x 13 x 2-inch pan. Make 3 "holes" in mixture and in each hole put vanilla in one, vegetable oil in the second and vinegar in the third. Over all this, pour the 2 cups of cold water; mix well with fork. Make sure mixture is well mixed and of uniform color and consistency. Bake at 350° for 35 to 40 minutes. Check doneness with toothpick. Can be frosted, dusted with powdered sugar or left as is. Yummy!
Brown beef, bacon and onion; drain off fat. Drain all beans except the pork and beans. Combine beans, meat and balance of ingredients in large casserole. Cover and bake at 325° for 2 hours. If you wish a sweeter taste, add 1/2 to 3/4 cup brown sugar.
Wash, peel, deseed and cube the butternut squash. In a heavy soup pot, heat oil over medium heat. Add onions and garlic; saute for 2 to 3 minutes, or until slightly softened. Stir in curry and cumin; cook for 1 minute. Add chicken stock, cider, rice and squash; bring to a boil. Reduce heat to low and cover the pan; simmer for 30 to 40 minutes, or until the squash is tender. Pour the mixture through a strainer set over a large bowl. Puree the solids in a food processor or blender until very smooth. Return the puree and liquid to the saucepan.
Pour milk into large bowl. Add pie filling mix; beat with wire whisk until well blended, 1 minute. Let stand 5 minutes. Fold in whipped topping and cookies. Spoon into crust. Freeze until firm, about 6 hours. Remove from freezer. Let stand about 10 minutes before serving.
Place cabbage in Dutch oven with apples, seasonings, onion and water; simmer, covered, for 1 hour. Add butter, vinegar and sugar and simmer another hour. Add more water if needed. At end of cooking time, there should only be a little liquid remaining.
Mix steak, potatoes, carrots or rutabaga and onion. Add salt and pepper. Brush with can milk. Bake at 475° for 20 minutes. Reduce heat to 375° for 30 minutes.
Mix all ingredients except tomato paste. Boil 1 hour. Stir in tomato paste until dissolved. Pour into sterile jars and seal.
In a large glass bowl, combine crab meat, green onions, cucumber, red onion, tomato and parsley. Combine all three juices and pour over crab mixture. Cover and refrigerate at least 6 hours.
Mix as any other yeast bread. Bake at 375° for about 15 minutes.
Dissolve yeast in warm water and set aside. Mix the dry ingredients in the order given, cutting in the shortening as you normally do for biscuits or pie dough. Stir in the buttermilk and the water-yeast mixture; blend thoroughly. The dough can now be made into biscuits or refrigerated. Turn out onto a floured board and knead lightly as for regular biscuits. Roll, then cut with a biscuit cutter and place in a greased pan. Let biscuits rise slightly and cook in a 400° oven until lightly browned. The dough keeps well in refrigerator for two or three days in a covered bowl. When dough is cold it will take a little longer to rise.
Mix together squash, cheese, margarine, onions, pepper, water chestnuts, mayonnaise, sugar, salt, egg, red pepper and 1 cup crumbs. Place in buttered casserole dish and sprinkle with remaining crumbs. Bake at 350° for 30 minutes.
Press cream cheese on plate. Put shrimp evenly over cream cheese. Pour cocktail sauce evenly over shrimp sauce.
Cook pasta and set aside. Spray frypan with nonstick cooking spray, heat on medium-high. Add pepper strips, cook 3 minutes, stirring until peppers are crisp-tender. Remove vegetables from pan into bowl and set aside. Add margarine to same frypan and melt. Add garlic, cook 1 minute, stirring to blend. Gradually add 1 cup chicken broth, mix until smooth. Add thyme, hot pepper sauce, black pepper and red pepper. Bring to a boil and add shrimp. Reduce heat to medium-low. Cook about 5 minutes until shrimp is pink. Return the pepper strips to the pan, cook and stir about 1 minute to heat. To serve: Drain pasta, place in large bowl and toss with remaining chicken broth and a sprinkle of parsley. Add a few drops of lemon juice. Add shrimp.
In a small bowl, put 1/2 can white frosting. Add yellow food coloring. In remaining 1/2 can, add red food coloring. In a separate bowl, combine half bag of coconut, green food coloring and a few drops of water. You now have "mustard", "ketchup", and "lettuce." On a cookie sheet put the desired amount of vanilla wafers for hamburgers, rounded side down. On the flat top side, put a smudge of "mustard" enough to stick the Oreo to. Frost Oreo cookie with chocolate frosting and place on "mustard." Sprinkle a little "lettuce" on top of "patty." Put a smudge of "ketchup" on another vanilla wafer for the top bun and place on top of "lettuce." Do the same steps for desired amount of vanilla wafers. You now have finger-size "hamburgers."
Cook and drain broccoli. Boil chicken, debone and dice. Combine broccoli, chicken and all other ingredients except crackers. Place in a 9 x 13-inch baking dish. Crumble crackers over top. Bake 30 minutes in a 350° oven. Serve bubbly hot. Serves 6 to 8. Can substitute leftover turkey.
Boil noodles. Brown ground beef; drain. Mix ground beef, taco seasoning, 1/2 to 3/4 jar of salsa and refried beans. Grease 9 x 13 baking dish and layer with meat mixture, noodles, then cheeses; keep repeating until ingredients are gone. Top with cheeses. Bake at 375° until cheeses are melted.
Mix all ingredients and bake at 350° for 1 hour and 30 minutes.
Mix dry ingredients together. Mix shortening in dry ingredients, using pastry blender or 2 knives until it resembles small peas. Add buttermilk; roll on lightly floured board. Cut and bake in a 450° oven for 15 to 20 minutes, until lightly browned.
Carefully score roast 1/2-inch deep completely around roast (without cutting string). Combine all remaining ingredients; mix well. Spoon or brush 2/3 of mixture over pork to coat. Place in baking pan and roast at 325° for 1 hour. Brush remaining mixture over pork and cook 30 minutes more. Slice thinly and serve with your favorite vegetables. Makes 6 to 8 servings.
Have the butcher remove the aitchbone and leg bone from the ham, leaving the shank bone in. Melt butter; add onion and celery and cook slowly for about 10 minutes, stirring occasionally. Add 1 1/2 teaspoons sage, 1/2 teaspoon salt, 1/4 teaspoon pepper, the paprika and garlic salt. Add the water and bring to boil. Stir in crumbs and parsley. Fill pocket in ham left by removing the leg bone. It is possible to remove the bone without cutting the meat but if the meat is cut, tie together securely with cord. Score fat, leaving skin on shank. (When ready to serve, cut off skin and break up to serve.) Put meat, fat side up, on rack in shallow roasting pan. Sprinkle with salt, pepper and a little sage. Do not cover, do not add water and do not baste. Insert the point of a meat thermometer into center of thickest part of meat, not touching bone, fat or stuffing. Roast in preheated slow oven (325°) for about 4 1/2 hours or until meat thermometer registers 185°. Makes 12 to 16 servings.
Mix cracker crumbs and butter. Save 1/2 cup for topping. Pack in bottom of 9 x 13-inch pan. Cream sugar and cream cheese; set aside. Mix Dream Whip and milk until fluffy. Add vanilla and cream cheese mixture. Spread 1/2 of mixture on top of cracker crumbs. Next, spread cherry pie filling. Put remaining Dream Whip and cream cheese mixture on top. Finish by sprinkling 1/2 cup crumbs on top. Chill for several hours.
Cream butter with sugar. Add beaten eggs and bananas. Beat again. Stir in flour, baking soda, salt, nuts and vanilla. Lightly grease loaf pan. Bake at 350° for 1 1/4 hours.
In a 1 1/2 qt. heat proof container, dissolve sugar in water. Cool and add lemon juice and peel. Mix well. Cover and store in refrigerator for up to 1 week.
Cream the butter, sugar and extract. Add egg and beat; stir in Bisquick and potato flakes. Cover bowl and chill 1 hour. Heat oven to 375°. Shape dough into marble size pieces and place 2 inches apart on ungreased cookie sheet. Bake for 12 to 14 minutes. Watch carefully. Makes 4 dozen. Good with a hot cup of tea!
Preheat oven to 400°. In large bowl combine potatoes, soup, 1/2 cup cheese, sour cream, 1/2 onions and the seasonings. Spread potato mixture in 8 x 12-inch baking dish. Split franks lengthwise almost into halves. Arrange franks, split side up, along center of casserole. Bake, covered, for 30 minutes or until heated thoroughly. Fill franks with remaining cheese and onions. Bake, uncovered, 1 to 3 minutes or until golden brown. Makes 6 servings.
Brown meat in small amount of fat. Arrange in layers in flat greased baking dish in following order: meat, potatoes, onion, tomatoes and green pepper. Season each layer. Bake in moderate oven, 350°, for about 1 hour.
Mix all together. Form into small balls. Roll in flour and pat flat. Fry slowly in oil or shortening. These are good warm or cold, especially around the holidays.