HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften cream cheese in a large bowl; beat until fluffy. Mix sugar, flour, salt and vanilla. Add eggs and egg yolks, one at a time. Stir in cream. Pour into 10-inch spring-form pan and bake at 500° for 12 minutes. Don't open oven. Reduce temperature to 200° and bake for 1 hour. (Mine always takes 1 1/2 hours.)
Put margarine in 12 x 13-inch pan and melt in oven. Mix sugar, flour and milk together. Pour 2 cups of fruit and juice over batter. Bake until golden brown.
Cream sugar and butter; add other ingredients in order given. Beat well and pour into buttered and lightly floured two layer cake pans.
Place apples in a bowl; sprinkle with lemon juice. Add margarine. Combine sugar, cinnamon and cornstarch; mix with apples and set aside.
Put all ingredients in bowl and mix well. Pour in deep pie shell or 2 shallow pie shells. Bake at 350° until done.
Mix and bring to a boil the sugar and water. Cool. Mix together the remaining ingredients. After mixing the above ingredients, freeze. Thaw until mushy; add 2 quarts ginger ale.
Combine all ingredients in a saucepan; bring to a boil. Reduce heat to medium-high and cook 5 minutes or until cranberry skins pop; cool. Serve with meats.
Cream shortening and brown sugar. Add eggs and mix well. Stir in molasses. Sift together dry ingredients and gradually add to creamed mixture. Chill dough 1 hour.
Mix raw hamburger with onion, salt and pepper. Press into a greased 13 x 9-inch dish. Cover with condensed soup. Sprinkle cheese on top of soup. Place potatoes on top of cheese. Bake at 350° for 1 1/2 hours (until potatoes are done).
Sift flour, soda and salt into mixing bowl. Add sugar, brown sugar, eggs, shortening and vanilla. Blend, then mix thoroughly about 1 minute. Add nuts and chocolate chips. Drop from teaspoon onto an ungreased baking sheet. Bake 10 to 12 minutes at 375°.
Break egg into blender. Add vinegar, salt, mustard and 1/4 cup of the oil. Cover; turn on to lowest speed. Immediately remove center of cover and pour remaining oil in a steady stream. Whip until thick, about 15 to 30 seconds. Makes about 1 1/4 cups. Make 1 batch at a time; do not double.
In a bowl, combine flour, milk, eggs, oil and salt; beat with a rotary beater until blended. Heat a lightly greased 6-inch skillet; remove from heat. Spoon in about 2 tablespoons batter; lift and tilt skillet to spread evenly. Return to heat; brown on one side only. To remove, invert over paper toweling. Repeat with remaining batter to make 12 crepes, greasing skillet occasionally.
Season wings and fry like you normally do. Drain wings on paper towel; absorb as much grease as you can. While the first batch of wings are frying, start the sauce.
Grease and flour a 10-inch tube pan. Sprinkle nuts in bottom of tube pan. Combine remaining ingredients in bowl. Blend and beat at medium speed for 4 minutes. Bake at 325° for 60 minutes or until cake pulls away from sides of pan.
Mix all ingredients and cover; refrigerate. Heat oven to 350°. Grease 2-quart casserole. Pour mixture into casserole. Bake until knife inserted in center comes out clean, about 1 hour. Serves 6 persons.
Mix together all ingredients. This dough can be divided and used by adding different ingredients in each batter. Choice of fruit, chocolate chips, nuts, coconut or anything you like can be added. Drop by teaspoon on a lightly greased cookie sheet. Bake at 350° for 8 to 10 minutes. Cool and serve.
Mix all together, except bacon. Pour into 9 x 9-inch baking dish. Sprinkle bacon over top. Bake for 20 minutes in 350° oven. Serve on toasted English muffin halves or baking powder biscuits.
In large skillet, melt butter over medium-high heat. Add pork cutlets, half at a time. Cook until browned and remove. Add apples; saute 1 minute. Stir in water and sauerbraten mix. Stirring constantly, bring to boil. Return pork to skillet. Reduce heat. Simmer, partially covered, stirring occasionally, 10 minutes or until pork is tender. Makes 4 to 6 servings.
Cut the chicken in pieces. Dry the pieces, then flour them. Let them become golden in a pan with olive oil, butter and garlic. Add crushed rosemary, parsley and anchovies. Make cook, adding little by little the cup of white wine. When the chicken is almost cooked, cover the pieces with capers and the chunks of tomato. Serve hot with a side dish of boiled potatoes.
Cream the butter or margarine thoroughly, then gradually add sugar. Combine the dry ingredients and add them to the butter, sugar mixture, alternately with the sour cream. Add vanilla and mix well. Turn out the dough onto a floured board. Knead it and roll it out as thin as possible. Cut into desired shapes. Bake on a cookie sheet in a hot 350° oven until lightly browned. (The cooking time depends on how thin you roll the cookies, so watch them carefully.)
Place chicken drummettes in gallon size Ziploc bag. Mix remaining ingredients in small bowl; pour over chicken in bag. Seal bag and shake gently to coat chicken with marinade. Refrigerate at least 4 hours or overnight. Remove chicken from bag; reserve marinade. Grill chicken over medium-hot coals or broil 6 inches from heat source until chicken is browned and juices run clear when chicken is pierced, 15 to 20 minutes. Turn chicken halfway through cooking time and brush frequently with sauce.
Pour into well-greased and sugared loaf pans. Bake 50 minutes at 350°. Cool 10 minutes; remove from pan. Very good.
Place sunflower seeds, water and salt in a large saucepan. Cover and simmer for 1 hour, stirring occasionally. Put the mixture through a food mill or puree in a blender. Mix in the corn meal, a tablespoon at a time, to make a dough stiff enough to be shaped with the hands. Cool at room temperature. Shape into firm, flat cakes about 3 inches in diameter.
Mix together. Cool. Put ice cubes in it. Garnish with orange pieces and lime pieces. Makes 100 servings.
Mix together and serve as a dip with corn chips. Will keep a long time in the refrigerator.
Mix the first 3 ingredients and set aside 1 cup for top. Mix all ingredients. Put in greased and floured pans. Top with 1 cup crumbs. Bake at 350° for 30 minutes.
In a mixing bowl, beat the egg until thickened and a lemon color. Add apple butter, melted butter, spice, sugar and flour. Stir well to blend. Add evaporated milk; mix well. Place in unbaked pie shell and bake at 375° on the rack below the center of oven until filling is set and custard is golden brown. After 40 minutes, remove from oven and cool on rack. Serve topped with whipped cream.
Grease and flour two 8 1/2 x 4 1/2-inch loaf pans. Sift dry ingredients and pecans together and set aside. In a large bowl, beat eggs. Add oil, lemon peel, vanilla and lemon juice. Beat briefly. Stir in dry ingredients, then add zucchini and stir to blend. Batter will be thick. Spoon into loaf pans and bake at 325° for 1 hour. Cool 10 minutes on wire rack, then turn bread out of pans to cool completely. Freezes well. Makes 2 loaves.
Salt and pepper to taste and add enough water to cover. Bake at 350° for 1 to 1 1/2 hours.
Cook pasta. Drain and cool. Cut up black olives, broccoli and other veggies. Add to pasta and pour all of Italian dressing into mixture. Mix together. Cover and refrigerate several hours or overnight.
Mix bread crumbs, sage and onion soup together (dry). In casserole dish, alternate layer of chicken, bread crumb mixture, chicken soup, mushroom soup and celery soup. Top with layer of crumbs. Reserve some chicken soup to spread on top of crumbs. Bake for 30 to 40 minutes at 400°.
Cook zucchini and onion in oleo until tender, about 10 minutes. Stir in parsley and other seasonings.
Combine all ingredients in a shaker with crushed ice. Pour into martini glass rimmed with salt.
Cook onion in 1 stick butter for 3 minutes; add celery, salt, pepper and hot water. Cook 5 minutes and add bean sprouts and meat. Cook for 5 minutes. In separate bowl mix cornstarch, water, soy sauce, gravy sauce and sugar and add to mixture. Cook 1 minute.
Mix cornmeal, milk, corn, onion, eggs, baking powder, and margarine. Pour half of the mixture into skillet. Sprinkle cheese, add jalapenos and sausage on top. Pour remainder of batter over cheese, jalapenos and sausage. Cook.
Cook macaroni according to package directions; drain. Layer one-third of macaroni in a lightly greased 2-quart casserole. Sprinkle with one-third cheese; repeat procedure and top with remaining macaroni. (Reserve remaining cheese.) Combine milk, eggs, salt and pepper; pour over macaroni and cheese. Cover and bake at 350° for 45 minutes. Uncover and sprinkle with remaining cheese and paprika. Cover and let stand 10 minutes before serving.
Preheat oven to 325°. Beat eggs. Add corn and then gradually add flour, sugar and milk. Pour into a 1 1/2-quart buttered casserole dish. Bake 1 hour and 20 minutes or until puffed and golden.
Wash apples. Cover with water and let soak overnight or for a number of hours. In the morning, cover ham with cold water and boil for 3 hours. Add apples and water in which they have been soaked and continue to boil for another hour. Add brown sugar. Prepare dumplings. Drop by spoonfuls into the hot liquid with ham and apples. Cover kettle tight and cook dumplings for 18 minutes. Serve piping hot on large platter. Yield: 8 to 10.
Preheat oven to 375°. Save 6 cherries with stems for garnish. Remove stems and pits from all other cherries. In 2-quart saucepan, stir water and cornstarch until blended. Add cherries, lemon peel, cinnamon, 1/4 to 1/3 cup sugar (depending how sweet cherries are) and salt. Over medium heat, cook cherries until soft and mixture thickens and boils, stirring frequently. Spoon cherry mixture into custard cups. Mix flour, powder, oil, egg, 1/4 cup sugar and 1/8 teaspoon salt until blended. Spoon batter on top of cherry mixture. Bake 15 minutes or until top is golden. Serve with drop of whipping cream and garnish with cherry.
Clean and cut up chicken. Salt and pepper all pieces and place in oven or toaster oven. Broil chicken until both sides are browned. Remove from heat. Pour barbecue sauce in large frying pan or Dutch oven. Let it come to a boil, then place chicken on top of sauce. Turn heat to medium and let chicken simmer for about 5 minutes. Turn chicken and let simmer for another 5 minutes. Turn heat on low and cook for about 1 1/2 hours or until chicken is done. Turn periodically while cooking.
Beat eggs and sugar. Add milk. Sift half the flour with the salt and baking powder. Add egg mixture. Beat the batter smooth and add only as much flour as needed. Batter should be thick enough to run through a funnel into deep hot fat. Spirals and endless intricate shapes can be made by swirling and crisscrossing while holding funnel spout with finger. Fry until golden brown. Repeat with next funnel of batter.
Mix all ingredients in a large bowl. Pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 20 minutes. Let cool. Dust with powdered sugar. Cut into squares.
Melt butter in bottom of a 9 inch square cake pan. Combine brown sugar and cinnamon and sprinkle on bottom of pan. Arrange apples on brown sugar mixture. Prepare gingerbread mix as directed and pour over apple slices. Bake as directed on gingerbread mix. Invert on serving plate. Garnish with whipped cream.
Put in blender; blend all of the ingredients. Pour into a casserole; sprinkle nutmeg on top. Put hot water in a frying pan; place casserole in the frying pan. Bake at 350° for 1 hour, or until a knife comes out clean.
Mix flour, soda and salt; set aside. Stir together the sugars and butter until soft. Use mixer. Add eggs and vanilla; mix well. Stir in flour mix. Add chocolate chips. Drop onto silver (light) cookie sheets (use ice cream scooper). Bake at 300° for 22 to 24 minutes.
Brown steak pieces (in batches) and onion in margarine in large saucepan over medium heat. Pour off drippings. Add tomatoes with liquid, steak sauce and chili powder. Bring to a boil; reduce heat. Cover and simmer 1 hour and 15 minutes or until tender, stirring occasionally. Garnish as desired. Makes 6 servings.
Heat 2 cups milk; add egg yolks, beaten lightly. Cook until thickened. Cool. Add gelatine dissolved in cold water. Add pineapple, stiffly beaten egg whites and whipped cream. Stir all together. Break cake in small pieces and line bottom of dish. Add the filling, then another layer of cake and then the filling again.
Gradually add milk to salad dressing and garlic. Cook, stirring constantly, over low heat until warm. Remove from heat; blend in eggs. Add fettucini; mix lightly until noodles are coated. Add remaining ingredients and mix lightly. Garnish with additional chopped parsley, if desired. Makes 6 servings.
Lay 2 cans of crescent rolls flat and press edges together in pizza pan or cookie sheet with sides. Bake according to directions. Let cool.
Mix all ingredients together with warm water. Knead 10 minutes. Make ball. Let rise for 20 minutes. Punch down and divide into 9 loaves. Let rise again until double in size. Bake at 400° for 35 minutes or until brown.
Combine rice and 1 1/2 cups milk in a pan. Heat to boiling; cover, remove from heat and set aside. In a large saucepan, combine the remaining milk and half and half. Beat the eggs and add to the pan. Stir in sugar and salt. Heat through. Add vanilla. Place reserved rice in a buttered 9 x 13-inch pan; top with apricots and carefully pour warm egg mixture over the top. Place the pan in a large baking pan, filled with 2 inches of hot water. Bake 1 hour, or until set. Sprinkle brown sugar over the top during the last 15 minutes of baking. Serve warm or cold. Serves 10 to 12.
Heat oven to 400°. Mix Bisquick mix and water until soft dough forms. Beat 25 strokes. Smooth dough into ball on floured cloth-covered board. Knead 5 to 8 times. Roll dough in rectangle, 15 x 9-inches. Brush with margarine. Mix cheese and Italian seasoning. Sprinkle over buttered pastry. Cut dough into 15 (3-inch) squares. Place a sausage on each square. Roll up. Pinch dough to seal. Cut each roll into 3 pieces. Place seam side down on ungreased cookie sheet. Bake approximately 15 minutes or until golden brown. Can be served as is or arranged around a dish of your favorite mustard and served with toothpicks.
Mix 1/2 cup sugar, butter and boiling water; cool to lukewarm. Mix yeast in 1/2 cup water with 1 teaspoon sugar. Add eggs and salt into first liquid mix along with yeast mix. Beat milk and 4 cups flour into mix. Let set 30 minutes. Add another 4 cups flour. Oil top;	cover and let rise until double. Oil large heavy cookie sheet or loaf pan. Break off walnut size pieces of	dough; shape into ball and fill pan. Let rise	until double. Bake at 375° until golden. Butter tops.
Spread out and arrange the whole and mostly whole chips on a cookie sheet. Place a teaspoon helping of refried beans on each chip making sure top is flat for rest of ingredients. Spread out diced peppers evenly over chips. Sprinkle cheese over nachos and bake at warm until cheese is melted.
Mix first 4 ingredients and place in baking dish. Mix butter (melted) with flour and buttermilk. Pour over chicken in baking dish and bake until done and light brown on top, 30 minutes at 350°.
Mix together; shape into patties and brown in skillet in 1 tablespoon margarine. After browned, blend in the rest of soup with 1/4 cup of water. Pour over patties. Cover and cook over low heat for 10 to 15 minutes. Stir occasionally.
In bottom of greased 10x6x1 3/4-inch baking dish, combine croutons and cheese. In a bowl, combine eggs, milk, and seasonings. Mix until blended. Pour over crouton mixture in baking dish. Cook 4 slices of bacon until crisp, drain and crumble. Sprinkle over the top of casserole. Bake in 325 degree oven for 55-60 minutes or until eggs are set.
Drain pineapple, reserving juice. Set aside pineapple. Place pineapple juice in a glass measuring cup. Add enough water to measure 1/2 c. In a small bowl combine juice, vinegar, sugar, ketchup, soy sauce and cornstarch; mix until well blended. In a large skillet, heat oil and fry green pepper. Add sauce, cook until mixture boils and thickens. Stir in chicken and pineapple; mix lightly. Serve over rice.
Cream butter and sugar. Add eggs, one at a time, beating at least 2 minutes after each addition. Add flour, salt and mace. Add extracts. Bake in well-greased and floured tube pan for 1 hour at 350°.
Melt 1/2 of margarine and cheese together to make sauce. Mix vegetables and sauce in casserole. Top with cracker crumbs. Melt other half margarine and pour over top. Bake at 350° for about 30 minutes.
Spread pecans in roasting pan. Dot with butter and drizzle with syrup. Roast at 250° for 1 hour, stirring often. Spread on wax paper. Salt generously.
Fill 4 quart jars with cucumbers, then fill with water. Pour off water in pan and add 1/4 cup salt and bring to a boil. Pour over cucumbers and add a pinch of alum to each jar and seal.
Lightly grease 9 x 13-inch baking dish. Place chops/chicken in and coat each piece with chopped onion, thick coat of barbecue sauce and cover with brown sugar. Drain pineapple and place on top. Cover lightly (do not seal edges) and bake at 350° for 45 minutes to 1 hour. Delicious served with wild rice.
Place onions, garlic and butter in 3-quart saucepan. Cook over medium-low heat about 20 minutes, stirring frequently, until onions are tender and golden brown. Stir in tomato juice, broth, water and 1/2 cup picante sauce. Bring to a boil. Reduce heat and simmer, uncovered, 20 minutes. Ladle soup into bowls and sprinkle with croutons and cheese. Serve with additional picante sauce.
Crush cookies very fine and set aside. Cream together butter, cream cheese and powdered sugar. Mix pudding with the 3 1/2 cups of milk in another bowl. Fold cheese mixture and pudding mixture together and add whipping topping. Layer cookies and mixture, with last being cookies.
Chill all the above. Slowly combine the sherbet with the juices, add the crushed pineapple and 7-UP in punch bowl and serve.
To Tint: Dilute few drops of food coloring with 1 teaspoon water. Add to 2 cups coconut! Toss with fork until all tinted.
Mix Eagle Brand milk with lemon juice. Add fruit cocktail, pineapple, pecans and Cool Whip. Mix well. Make this the day before you are to serve it. Keep in the refrigerator.
Mix first 7 ingredients together. Place in 2-quart casserole. Top with cheese and almonds. Bake at 350° for 25 minutes. Serve spiced peaches as an accompaniment. Perfect luncheon or buffet casserole.
Combine cream	cheese and pineapple (liquid, too) in a bowl. Blend until smooth.
Cream together sugar, shortening and white sugar. Add eggs and vanilla to mixture. Add, after sifting together the flour, soda and salt. Mix in oatmeal, nut meats and potato chips. Bake at 375° for 10 to 15 minutes. A delicious crisp cookie.
Mix ingredients together. Pour into casserole dish; bake until firm and light brown on top in 350° oven.
In a large pot of boiling salted water, cook pasta until tender, about 10 minutes. Drain well. Return pasta to pot. Add olive oil, garlic, tomatoes, olives, capers and parsley. Cook over medium heat, tossing frequently, 5 minutes. Sprinkle with cheese and serve.
Combine first 5 ingredients in a lightly greased 3-quart baking dish. Cover and bake 40 minutes at 350°. Slice sausage in 1/2-inch slices. Stir in sausage and shrimp. Cover and bake an additional 20 minutes. Makes 10 servings.
Mix all together except egg whites. Fold them in last. Bake at 375° for 55 minutes or until done.
Preheat oven to 325°. Grease and flour bundt pan. Cream softened butter and sugar; adding one egg at a time. Beat until creamy. Add lemon and vanilla extract. Mix all dry ingredients together. Add to above mixture alternating with buttermilk. Mix well. Scoop out 3 large spoonfuls of batter and mix with chocolate syrup. Put white batter into pan. Pour chocolate batter on top. Mix lightly with spoon. Bake at 325° for 1 hour.
Butter or oil an 8 in. square tin, set aside. Put sugar, vinegar, syrup and water in a heavy saucepan (cast iron if you have it). Be careful that your pot is big enough, because sugar has a tendency to boil over. Gently heat the mixture, stirring with a wooden spoon, until sugar has dissolved and syrup has melted. Bring to a boil, cover and boil for 3 minutes, then uncover and boil until temperature reaches 300° F on a candy thermometer.
Brown beef and onion in 2 tablespoons fat in deep skillet, stirring occasionally. Place beef in greased casserole. Arrange noodles over beef. Stir Worcestershire sauce, celery salt, salt and pepper into tomato juice; pour over noodles. Simmer, covered, for 25 minutes or until noodles are tender, stirring occasionally. Stir in sour cream. Sprinkle with parsley before serving. Yields 6 servings.
Brown meat. Drain. Add onion and celery; cook until tender. Add tomato sauce, 1/2 cup cheese and seasonings; mix. Separate rolls into 8 triangles and place in 9-inch pie plate, pressing together to form crust. Flute edge. Fill with hot meat mixture and top with remaining cheese. Bake at 375° for 15 to 20 minutes or until crust is golden brown.
Mix first three into a large bowl until thick. Pour into pie crust. Refrigerate for 1 hour or until set. Makes 6 servings.
Combine first 6 ingredients and mix well. Salt and pepper to taste. Bake at 350 degrees for 1 hour.
Put into large mixing bowl; toss with two wooden spoons. Transfer to a bowl with a lid that fits tight. Let set overnight in cool place or in refrigerator. Toss again before serving.
Mix first 4 ingredients; stir into sliced peaches. Pour into a square 9-inch baking dish. Top with 1/4 inch slices of cookie dough. (May use your favorite cookie recipe.) Bake at 350° for 1 hour until golden brown. Let cool. Serve with ice cream.
Combine all ingredients and place in a greased casserole. Sprinkle crushed potato chips over top. Bake 30 minutes in a preheated 300° oven.
Layer the ingredients in a clear casserole dish. (Put mayo and sugar mixture, then cheese last.) Refrigerate for 2 hours prior to serving.
Mix in bowl the flour, sugar and salt. Heat oleo, water and cocoa until boiling point. Pour hot mixture over dry ingredients, then add sour cream and soda. Mix in eggs and vanilla. Bake at 375° for 20 minutes.
Brown pork; drain. Over low heat, add cheese, catsup, garlic and oregano. Heat until cheese melts. Spread on party rye and bake at 400° for 10 minutes.
Preheat oven to 300° (do not attempt to bake at a higher temperature or they will burn). Generously grease 8 x 12-inch baking pan. Combine chocolate and butter in medium saucepan. Melt over medium-low heat, stirring constantly, until the chocolate is nearly melted. Remove from heat and stir until smooth. Whisk in the white sugar until blended, followed by the eggs, one at a time, the flour and the vanilla. Fold in the mini-marshmallows and 1 cup chocolate chips. Pour into prepared baking pan and smooth evenly. Sprinkle the remaining 1/2 cup chocolate chips on top. Bake for 53 to 55 minutes or until toothpick inserted in center comes out clean. Do not overbake! Cool to room temperature or freeze. Makes 48.
Add eggs to mix. Mix all ingredients together. Cook gently over low heat until thick, but still falls easily from spoon. Do not boil or let mixture separate. Cool; store in jar in fridge.
Blend cake mix with 1 egg and melted oleo. Pat into greased 9 x 13-inch baking pan. Beat together 2 eggs, very soft cream cheese, and powdered sugar. Pour over top of cake mixture. Bake at 350° for 40 minutes. While hot, sprinkle with powdered sugar or crushed nuts.
Beat soft margarine and sugar until fluffy. Beat in eggs and vanilla. Add flour, baking powder and cinnamon. Stir well. Add oats, applesauce and raisins. Mix well. Bake at 350° for 12 to 15 minutes (I bake them 15 minutes). Makes 60 good size cookies. Use tablespoon to drop dough on nonstick cookie sheets. Store in airtight container.
In olive oil, saute peppers, onions and meat in saucepan until veggies are tender and meat is brown. Add tomato sauce and seasonings. Cook 1 hour until everything is soft. Boil noodles according to directions. Mix together. Add cheese on top. Add noodles to your own taste.