HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and add sugar; beat on medium with mixer. Add eggs, syrup and peanut butter. Beat well. Add the salt, soda and the oats. Mix with a metal spoon and stir well. Stir in the remaining ingredients. The dough will be stiff. Pack the dough into a 1/4 cup measuring cup and drop 4 inches apart on a foil-lined or greased cookie sheet. Press into 3 1/2-inch cookies with fingers. Bake in a 350° oven for 12 to 15 minutes. Center of cookies will be slightly soft. Cool slightly on the cookie sheet. Remove to a wire to cool completely. Makes about 2 1/2 dozen.
Cream butter and 1/3 cup powdered sugar well. Add vanilla, flour and pecans. Roll into small balls. Bake on ungreased cookie sheet at 300° for 1 hour or until bottoms are slightly browned. Roll in confectioners sugar immediately and let cool. Makes about 6 dozen.
Combine shortening, sugar and egg. Cream these ingredients. Put baking soda in pulp and set. Add pulp to mixture. Add raisins and nuts to flour mixture.	Combine all and drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 12 to 15 minutes.
Separate eggs. Beat yolks with 1 cup of the sugar. Stir in milk and liquor (or extract). Beat egg whites until stiff, but not dry, adding 1/2 cup sugar. Fold into milk and yolk mixture. Beat whipping cream and fold in. Chill several hours. Serve with freshly grated nutmeg. Serves about 20.
Combine pudding mix and pineapple with juice in medium bowl; stir well. Gently fold in Cool Whip, marshmallows and nuts into pudding mix. Add cherries and nuts. Pour in casserole or mold; chill until set.
Peel and slice potatoes and onions. Put in pot with chicken broth. Bring to a boil. Salt and pepper to taste. Simmer for 40 minutes or until potatoes are tender. Put mixture in blender and puree. (For best soup, leave it chunky with bits of potatoes when blending.) Put mixture back into pot; add cream and butter. Cook until warm. Serves 4.
Preheat oven at 350°. Brown the ground meat, add onion that has been cut in small pieces and garlic cut small and parsley. Brown and add tomato sauce and canned tomatoes. Simmer 30 minutes.
Sprinkle tomato halves with salt and pepper and crumbs. Broil 4 to 5 inches from heat for 4 to 5 minutes.
Empty sour cream in a bowl. Measure marshmallows in the sour cream container and add to sour cream. Add the rest of the ingredients, stirring gently and well. Chill several hours.
Combine flour, baking powder and spices in medium bowl. Beat butter and sugars in mixer bowl until light and fluffy. Beat in egg and vanilla. Gradually beat in flour until blended. Stir in almonds. Shape dough into 8 x 2 1/2 x 1 1/2-inch brick. Wrap in wax paper and refrigerate 4 hours or overnight. Cut brick into 1/8-inch slices and bake on ungreased cookie sheet 8 to 10 minutes at 350°. These cookies taste like the Dutch windmill cookies that you can buy.
Cut steak in 1/8-inch slices. Sprinkle with salt and pepper. In large skillet, heat oil and add steak, chopped onion and minced garlic and brown. Add sliced pieces of pepper and bouillon. Cover and simmer until cooked. Add tomatoes and simmer 5 minutes more. Mix cornstarch, soy sauce and water and add to cooked steak and peppers. Cook until liquid is thickened. Serve with cooked rice.
Saute onions in covered skillet until soft. Uncover; add salt and sugar. Cook 15 minutes. Stir in flour and cook for 3 minutes longer. Combine onions, stock and wine in cooker. Cook on low 6 to 8 hours. Serve with toasted rounds of French bread topped with cheese. If you have earthenware bowls, fill with soup. Top with toasted bread. Sprinkle with cheese and place under preheated broiler for 2 to 3 minutes. Or you can toast the bread, sprinkle with cheese, broil and then place on top of soup served in standard soup bowls. Yields 6 to 8 servings.
Combine sugar and salad oil together. Add eggs, 1 at a time, beat after each addition. Gradually add dry ingredients; mix well. Add nuts and carrots. Pour into two 9-inch layer pans, greased and floured. Bake at 350° for 35 minutes. When cool, remove and ice.
Soak cucumbers in lime solution for 24 hours. Rinse and cover with fresh water. Soak 3 hours. Drain well. Cover with vinegar and sugar mix. Soak overnight, then boil gently 40 minutes or until clear. Place in jar and seal.
Melt margarine in 9 x 13-inch pan. Spread with crumbs; press firm. Spread with coconut flakes; cover with chocolate chips, then with butterscotch chips. Spread with nut meats. Drizzle condensed milk over whole. Bake at 350° for 25 minutes. Cut into bars.
Mash avocados. Mix all ingredients together. Serve as dip or with meal.
Combine the ground beef, rice and onion in a large bowl. Mix. Form the mixture into balls. Place the balls in a 2-quart casserole. Combine the soup, water and Worcestershire sauce in a medium bowl. Pour the sauce over the balls. Bake at 350° for 1 hour.
Melt butter in large pan. Add cocoa and sugar. Remove from heat. Add eggs, mixing well. Add vanilla and salt then flour. Pour into 9 x 13 greased pan. Bake at 350° for 35 to 40 minutes.
Beat thoroughly eggs, sugar and dates. Cook, stirring constantly, 10 minutes. Add the cereal and pecans. Chill thoroughly. Shape in 1-inch balls. Roll in coconut. Chill. Yield: 5 dozen.
Cream together butter, peanut butter and sugars. Stir in eggs, vanilla, salt, soda and flour. Roll in balls. Press with fork (dipped in flour) first one way, then the other way. Bake at 350° for 8 to 10 minutes. Makes about 5 dozen cookies.
In a large 3-quart heavy saucepan, place butter and oil. Heat until butter melts. Add remaining ingredients except codfish. Bring to boil. Reduce heat and add fish, partially thawed and cut into 1 to 1 1/2-inch cubes. Bring to boil; reduce heat and simmer 1 1/2 to 2 hours, stirring occasionally. Serve over hot polenta or potatoes.
Combine dry ingredients; add beaten eggs, milk and vanilla. Stir in pecans and coconut. Pour into uncooked pie crusts (2 crusts). Bake in a 350° oven for 40 minutes.
Beat together oil, sugar, eggs and vanilla. Stir in pineapple and carrots by hand. Add 2 cups flour sifted with baking powder, soda, salt and cinnamon. Mix well. Sift in part of last cup flour; add nuts or raisins, then rest of flour. Mix well. Put in 2 greased and floured loaf bread pans or 9 x 13-inch pan. Bake at 350° for 45 to 55 minutes or until done. Good with or without frosting. Cake is moist and tasty and freezes well.
Beat eggs well. Cut oleo into flour, add eggs to make stiff dough (as	for pie dough). Roll on floured board 1/8-inch thick. Cut into 4 x 1-inch strips. Slit center of each strip and fold end into center.	Fry in hot fat, about 2 minutes each side. Immediately	remove	from oil and roll in powdered sugar; allow to cool and enjoy. Nice for Christmas.
Mix well the cracker crumbs and 1/2 cup butter. Line bottom of baking dish with 1 cup buttered crumbs. Add asparagus. Sprinkle with almonds. Cover with cheese sauce made from remaining ingredients. Sprinkle remaining cracker crumbs over cheese sauce. Bake at 450° for 10 minutes or until brown.
In a large glass bowl or punch bowl, place a layer of cubed angel food cake. Place a layer of chocolate pudding. Place a layer of lite Cool Whip. If desired, you may add fat-free cream cheese to the Cool Whip. Add a layer of broken Hershey's with almonds nuggets or Hershey's cookies 'n mint nuggets. Layers may be repeated as desired and garnished with chopped pecans.
Scald milk; add sugar, salt and shortening to the milk and let cool. Add yeast to the water (the water must be boiled first or the yeast won't react). Proceed as with bread, adding 2 eggs and nutmeg; mix in a ball and let it rise until double in bulk. Knead down and roll to 1/3-inch thickness. Cut and let rise for 30 to 40 minutes. Deep fry at 375°. Frost with favorite frosting.
Add and mix all dry ingredients together. Beat eggs and add some milk. Dip chicken in egg and milk, then cover with dry mixture. Redip in egg and milk mixture and then cover again with dry mixture. Fry chicken in oil on stove and cook until done. Serve with vegetable of choice.
Cut tomatoes in halves crosswise. Remove seeds and most of pulp from centers. Sprinkle cavities with salt. Combine corn, cheese and onions. Firmly pack into each tomato shell. Place in greased baking dish. Cook, uncovered in microwave 4 to 5 minutes on High. In oven, bake 20 to 30 minutes, until heated thoroughly.
Grease large casserole with butter. Soak bread in milk; mix well with hands. Beat eggs with sugar, flavorings, raisins and cinnamon (nuts if desired). Mix well with bread. Cook, uncovered, in oven at 350° for 1 hour and 15 minutes.
Wrap bacon strip around each piece of chicken. Spread dried beef on bottom of baking dish. Place chicken and mushroom caps on top of beef. Combine sour cream, soup and sherry and spread on top of chicken. Bake in 300 degree oven for 2 hours uncovered. If casserole is too brown after cooking 1 hour, place a piece of foil lightly over top and finish cooking. Makes 8 servings.
Allow one roulades or roll per person. Have the butcher cut strips of aged hind shank. Ask him to take care that the strips are not cut too thinly. At home dry the pieces of meat with paper towels. Spread on side of the meat with salt and pepper. Turn the meat and spread the meat with mustard. Place a strip of smoked bacon in the center of each strip and top with one small sliced onion and a slice of pickle. Fold over sides and roll beginning with the narrow end of the beef shank. Fasten or tie with cotton thread, toothpicks or roulades needles.
Mix together all ingredients but chicken. Pour in large casserole dish. Place chicken on top. Bake at 250°, uncovered, for 3 hours.
Preheat oven to 350°. Cook noodles according to box directions. Melt butter in small pan over medium heat. Saute onion and celery until crisp-tender. Combine noodles, onion, celery, corn, sour cream, salt and pepper in large bowl. Pour into buttered, shallow 2-quart baking dish. Cut sausage into serving size pieces. Arrange on top of noodles and push down partially into noodles. Bake 40 minutes or until hot. Makes 4 to 6 servings.
In glass measure, combine broth and corn meal. Blend until very thick, stirring occasionally. Add butter or margarine, Mozzarella cheese, salt and pepper. Stir.
Mix all ingredients except the nuts. Spoon into 2-quart casserole and sprinkle on the nuts. Bake at 350° for 40 minutes. Serves 6. Adding 1/4 cup wine enhances the beauty of this simple, delicious dish.
Mix first 6 ingredients and spread thin down the center of the shells. Roll and seal by using finger and adding a little water on 1/4-inch of shell; press together. Freeze and then cut into 1/2-inch slices with a serrated knife.
Combine all ingredients together. Cover and bake in slow oven (275°) for 6 hours.
Brown pork chops. Simmer in orange juice and water for 30 to 40 minutes, until done. Thicken with cornstarch and water mixture. Top with paprika.
Preheat oven to 375°. Measure sifted flour. Add 1/2 cup sugar. Sift together 4 times. Combine egg whites, salt, cream of tartar and flavorings in a large bowl. Beat with sturdy beater until moist peaks form. Add 1 1/3 cups of sugar in additions, folding in with large wire spoon. Pour into ungreased 10-inch tube pan. Run spoon around edge 2 times to get rid of bubbles. Bake for 35 to 40 minutes at 350° to 375°. Cool cake upside down in pan, resting on cake rack. Yields 16 servings.
Mix all ingredients; place in uncooked pie crust. Cover with crust. Sprinkle top of pie with sugar, cinnamon, butter and Pet milk. Bake in moderate oven until brown.
Bring to a boil and turn over beets that have been cooked and skins taken off and packed in jars.
Beat egg yolks with 1/2 cup sugar until thick and lemon colored. Beat egg whites. Add remaining sugar gradually, until stiff peaks form. Fold egg whites into beaten yolks. Stir cream and milk into egg mixture. Add brandy and rum. Stir thoroughly. Sprinkle nutmeg over each serving. Chill. Yields 5 pints.
Mix mayonnaise, sugar and vinegar. Pour over vegetables and bacon and toss lightly to coat. Marinate 1 hour at least.
Combine butter and sugars. Add beaten eggs. Add flour and baking powder. Fold in nuts. Form into rolls 6 to 12 inches long. Wrap in wax paper; chill. When chilled firm, slice thin. Bake on cookie sheet 8 to 10 minutes in 350° oven.
In a large pan brown beef and garlic in oil. Saute meat until tender and drain excess fat. Add all remaining ingredients, except cheese (for top) and pasta. Simmer the mixture while pasta cooks until barely tender.
Melt first 3 ingredients in a pan. Dip marshmallows in mixture and roll in Rice Krispies.
Grease Bundt pan. Drop in pecans. Combine sugar and cinnamon. Quarter biscuits and roll in sugar and cinnamon mixture. Drop in Bundt pan. Over low heat, melt butter and stir in brown sugar until it dissolves. Pour over top of biscuit quarters. Bake for 30 minutes at 350°.
Combine wet ingredients. In a separate bowl combine dry ingredients. Stir wet mixture into dry mixture. Allow to stand for 30 minutes, or until oats have absorbed some of the liquid. Preheat oven to 325°. Drop mixture by teaspoons onto greased baking sheet. Bake in preheated oven for 12 minutes. Yields 50 cookies.
Soften gelatine in cold water. Beat egg yolks; add 3/4 cup of the corn syrup (or 1/2 of the sugar), lemon juice and salt. Cook in double boiler until custard consistency, stirring constantly. Add softened gelatine and stir until dissolved. Add grated rind. Cool and when the mixture begins to thicken, fold in stiffly beaten egg whites to which remaining corn syrup or sugar has been added. Turn into baked pie shell or crumb crust and chill. Sprinkle with chopped walnuts, if desired.
Preheat oven to 350°. Grease and flour a 12 x 9 x 2-inch pan. Combine apples and sugar. Set aside.
Boil potato, cool and mash. Place in large mixing bowl. Add sugar a litte at a time, mixing with electric mixer. Keep adding sugar until it can be rolled into a ball like dough. Sprinkle more sugar on table top. Cut dough in half. Roll out with rolling pin (flat like a pizza). Keep sugar on rolling pin, to prevent sticking. Spread peanut butter all around dough. Then roll up dough from one end to the other, until rolled into a large tube. Use knife and cut into small slices. Place slices on waxed paper, sprinkle with sugar. Place in refrigerator, until peanut butter hardens.
In a 6-quart mixing bowl, mix together mashed potatoes, margarine, 1/2 cup water, eggs, buttermilk, sugar, salt and 1 1/2 cups flour. Set aside. Ina small bowl, dissolve yeast in 1 cup warm water. Let rise for 3 to 5 minutes, and then add it to the first mixture, mixing it together well with a wire whip. Let the dough rise in a warm place. (To speed up the process, I preheat the oven to 200° and then turn it off. Set the dough in the warmed oven to rise for about 20 minutes.) When the dough looks bubbly all over, mix in the remaining flour--going easy with the last 2 cups of flour. The consistency of the dough should be very soft and not too stiff.
Combine self-rising corn meal, sugar and onion in bowl. Add milk and egg to dry ingredients, stirring to combine. Drop by heaping teaspoonfuls into hot deep fat (375°), frying only a few at a time. Fry until golden brown; drain on absorbent paper.
Let cream cheese and margarine soften. Mix together all of the ingredients with a fork. Refrigerate. Serve on crackers.
Beat eggs for 3 minutes. Add sugar and cream until mixture thickens. Add vanilla, salt and condensed milk and mix well. Next add evaporated milk and crushed Butterfingers. Mix well. Pour into ice cream container. Fill with whole milk until container fill line. Freeze until hard.
Preheat oven to 325°. Coat pieces of meat. Lay pieces of coated meat in open flat pan. Butter or margarine can be drizzled over all pieces or bake plain to reduce fat. Bake, uncovered, about 1 to 1 1/2 hours depending on thickness of meat.
Melt margarine in scalded milk. Refrigerate and let cool. Combine water, 3 tablespoons sugar and yeast. Combine with cooled milk. Add 5 to 6 cups flour, sugar, eggs and salt. Keep sticky and let rise for about 1 1/2 hours. Punch down and let rise again until double.
Preheat oven to 350°. Mix cake mix, 1/2 cup evaporated milk, butter/margarine and eggs in mixing bowl until well blended. Spread half of this batter in a greased/floured 9 x 12-inch cake pan. Bake 10 minutes. Melt caramel candies with 1/3 cup evaporated milk (the easiest way to do this is in your microwave in a glass microwave safe bowl). Spread candy mixture over cake batter. Sprinkle chocolate chips over candy mixture. Top with remaining cake batter and return to oven. Bake an additional 20 minutes. Remove from oven and let cool completely. Cut into 2-inch squares. Store covered in refrigerator.
Beat egg white with sweetener, cinnamon, coffee and nutmeg until egg white is foamy (a little stiff). Add Shredded Wheat and nuts. Toss lightly to coat with egg white mixture. Bake in 9 x 13-inch pan or on cookie sheet at 350° for 10 to 15 minutes until cereal is crisp. Stir occasionally to separate pieces. Cool.
Saute celery and onions in butter until wilted. Blend flour in well. Add milk gradually, stirring constantly. Add egg yolks, salt, red pepper and black pepper; cook 5 minutes. Place crabmeat in a casserole dish and mix in cooked sauce. Sprinkle with cheese. Bake at 375° for 10 to 15 minutes or until light brown.
Saute onion in bacon grease, and combine with lima beans and bacon. Add tomato soup, Worcestershire sauce, salt and pepper. Put into greased casserole. Top with cheese slices and heat until bubbly, uncovered, at 350 degrees.
Sift together flour and sugar into bowl. Add egg, sour cream, vanilla and nutmeg. Beat to smooth thin batter. Blend in apples and pour into pie shell. Bake at 400° for 15 minutes, then 350° for 30 minutes. Remove from oven.
Dip chicken in margarine and lemon juice, then bread crumbs, cheese and parsley. Bake uncovered at 350° about an hour.
Mix all together and form small ball shapes, flatten and fry in oil. May use white sugar after cooking, if you like.
Saute sausage and ground beef; drain grease from meat. Mix all ingredients together in a large skillet until cheese melts. Spread top of each slice of bread with meat mixture. Flash freeze (about 15 minutes) and then put in Ziploc bag and place in freezer. When you are ready to serve, take the number you wish to serve from bag, place on cookie sheet and bake in a 350° to 400° oven until hot. Serve immediately.
Make a layer of each ingredient in a large salad bowl. Cover salad with dressing and cheese and serve.
Brown beef, celery and onion. Drain. Mix macaroni, tomatoes and green pepper. Let set overnight. Sprinkle grated cheese liberally on top and bake slowly at 325° for 60 minutes. May add garlic.
Boil pineapple and sugar for 5 minutes; cool. Bake cake according to directions on package. While cake is hot, poke holes in top. Pour cooled pineapple mixture on top of cake; spread. Whip together pudding, cream cheese and milk. Cover cake with this mixture. Let set in refrigerator 1 or 2 days.
Peel and cube potatoes. Drain mushrooms well. Mix potatoes, mushrooms and dry soup mix good. Put in casserole dish that has been sprayed with Pam. Pour oil over this evenly. Cover with aluminum foil; bake at about 325° to 350° until potatoes are tender. Uncover; bake about 10 to 15 minutes longer.
Put wafers in muffin papers. Beat until creamy remaining ingredients. Fill cups 3/4 full. Bake at 350° for 15 minutes. Top with favorite fruit (strawberries, raspberries, blueberries, cherries). Cool in refrigerator.
In a large skillet, melt butter and stir in turmeric over medium heat. Add rice, onion and garlic. Cook about 3 minutes, until onion is translucent and stirring often. Pour in broth and bring to a boil. Reduce heat and cover. Simmer 15 minutes. Add shrimp, scallops and peas. Simmer, covered, 5 to 10 minutes, until scallops are opaque and shrimp is pink and peas are warm.
Sprinkle chops with salt and pepper. Brown in shortening. Pour off drippings. Combine soup, milk and water. Pour over chops. Cover with foil. Bake for 45 minutes in 350° oven. Stir gravy and serve over rice.
Grease (spray) a 1 1/2-quart baking dish. Tear up bread (remove crust, if desired) in bowl (size is not important). Sprinkle with cinnamon and drizzle melted margarine. Add raisins and coconut. Combine eggs, sugar, milk, vanilla and rum. Pour over bread. Lightly stir until all ingredients are well mixed. Bake at 350° for 30 to 40 minutes or until firm.
Beat eggs well. Melt margarine and pour into egg. Add sugar, pineapple and coconut. Mix well and pour into pie crust. Bake at 325 degrees for 1 hour.
Combine cranberry sauce and crushed pineapple. Stir together sour cream and powdered sugar. Add to fruit mixture. Line a 3-cup refrigerator tray with foil. Pour in fruit mixture. Freeze firm.
Combine; mix well all ingredients. Bake in tube pan that has been greased and floured. Bake 35 to 40 minutes (or until done) at 350°.
Cream butter with white sugar and eggs. Add sifted flour, soda, salt, coffee and vanilla. Fold in chopped apples. Pour into a 13 x 9 x 2-inch pan. Mix brown sugar, cinnamon and nuts. Sprinkle over batter in pan. Bake in moderate oven at 350° for 45 to 55 minutes. Serve with whipped cream (optional).
Dissolve jello in boiling water. Don't add any cold water to it. Add pineapple juice. Cool until almost set. Blend in banana, apple, nuts and whipping cream. Place in a large bowl until set. Serve.
Use portion of butter to grease 2-quart casserole. Add corn. Sprinkle with flour and salt; stir well. In separate bowl, lightly beat eggs; add sugar and milk. Add remainder of butter and stir well. Bake at 325°. Stir once during cooking.
Melt candy bars and 1/2 cup butter in saucepan over low heat. Beat remaining 1/2 cup butter and sugar in medium size bowl until fluffy. Add eggs, one at a time. Beat well. Add flour and baking soda alternately with buttermilk. Stir until smooth. Add melted candy, mixing well. Stir in vanilla and nuts. Pour in tube pan. Bake in 350° oven for 1 hour and 20 minutes until top springs back when lightly touched. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool completely. Frost (recipe follows).
Combine 1 cup of flour with yeast, salt and sugar. Add warm water, butter and egg. Stir together. Add remaining flour, 1 cup at a time. Blend well until dough is not sticky. Knead on floured surface until smooth. Put into greased bowl and cover well; refrigerate overnight. When ready to serve, shape rolls and place in greased pans. Cover and let rise 1 hour. Bake at 350° until brown. Makes 16 rolls. Brush with butter.
Preheat oven to 325°. Beat eggs. Mix well the beaten eggs, oil, vanilla and sugar. Add the zucchini.
Mix together and stuff peppers. Put in large kettle. Cover with tomato juice. Cook on low heat 2 1/2 to 3 hours, until done.
Combine sugar, salt and milk. Cook, stirring constantly, until sugar dissolves and mixture bonds. Continue cooking until soft ball stage (236°). Stir frequently after mixture begins to thicken. Remove from heat. Add butter and vanilla. Cool without stirring until lukewarm. Add nuts. Beat until mixture loses its gloss. Pour into buttered 8 x 8-inch pan. Cool and cut. Makes 36 pieces.
Cover beans in boiling water. Simmer for 20 to 30 minutes. Drain beans; reserve the liquid.
In 5 quart sauce pan, over medium heat, melt butter. Add onions, garlic and mushrooms. Cook until soft. Add rosemary, vegetable stock, and barley. Bring to a boil. Cover and simmer until barley is tender, about 45 minutes. Remove broccoli flowerets and cut into bit size pieces. Peel stems and slice thinly. When barley is tender increase heat, adding broccoli. Cover; cook until tender and still bright green, about 10 minutes. Stir together cornstarch and water. Add to soup along with milk. Stir until soup boils and thickens. Add salt and pepper to taste. Sprinkle each serving lightly with cheese.
Combine all ingredients. Cover and refrigerate 6 to 8 hours. Serve with chips or meat.
Melt butter in pie dish. Combine other ingredients and mix until smooth. Add melted butter and stir well. Pour mixture back in pie dish. Cook at 350° for 30 to 40 minutes.