HumbleIntelligence/food-ner-1-Million huggingface dataset:
After grating lemons, juice lemons and save separately. Preheat oven to 325°. Cream together sugar and butter. Add beaten eggs and blend well. Sift together flour, baking powder and salt. Stir into the egg mixture alternately with milk. Stir in the lemon rind. Beat well. Pour into greased loaf pan and bake for 45 minutes. (Note: Can be blended in food processor if desired.)
Cover dates, sugar and butter with boiling water. Add all other ingredients, but soda, blending well. Add soda, mix well. Pour into a greased and floured Bundt or tube pan. Bake at 350° for 45 to 50 minutes. Cake test with toothpick. Cool and invert onto a rack. Sprinkle with powdered sugar.
Simmer on medium heat until tender the first 6 items for about 20 minutes. Add next 3 items, stirring constantly until thick. Stir in 4 1/2 ounces processed cheese (Cheez Whiz or Velveeta light). Stir until melted.
Combine all ingredients in a large bowl; do not overmix! Shape mixture into 24 meatballs. Place formed balls onto a cookie sheet sprayed with no stick cooking spray. Place cookie sheet with meatballs into freezer. Once meatballs are frozen, transfer them into a plastic freezer bag. Store in freezer until ready to use. Meatballs may be defrosted and baked or baked frozen. Bake at 375° for 25 to 30 minutes if frozen, 15 to 17 minutes thawed. Always cook to an internal temperature of 160°.
Boil eggs until hard-boiled. Peel eggs. Wrap a small amount of uncooked sausage around each hard-boiled egg. (Make sure none of the white from the egg is showing.) Place wrapped eggs in shallow pan and bake in oven for 30 minutes on 350°. Remove from oven and enjoy.
Combine all ingredients; stir to mix well. Cover; chill. Makes 2 cups. Serves 8.
Cook noodles until tender. Drain. Make sauce with butter, flour, seasonings and milk. Cook sauce over low heat, stirring constantly until thick and smooth. Remove from heat. Add ham, cheese and noodles. Mix well. Pour into oiled 2-quart casserole and bake in a 325° oven for 20 to 25 minutes or until top is light brown.
Boil chicken until done (approximately 45 minutes). Cut chicken into chunks. Butter casserole dish and put chicken on the bottom. For second layer, crumble 1/2 bag of chips. For third layer, mix cream of mushroom soup and Ro-Tel together. Pour over other layer. For fourth layer, crush remainder of chips. Top with Cheddar cheese soup. Bake at 350° for 1 hour.
Cook sausage and drain well. Mash fine. Add eggs, cheese and spices. Spread out each package of rolls to make large rectangle. Press together all seams well. Put 1/3 of mixture on each rectangle. Roll up lengthwise. Seal ends. Put seam side down on pan. Brush with egg. Bake about 30 minutes or until light brown at 350°. Can be frozen and reheated.
Bring to boil the butter, Crisco, cocoa and water. Pour over flour and sugar which has been mixed. Stir until smooth. Add rest of ingredients. Bake in cake pan at 350° until toothpick comes out clean when inserted in cake. Pour icing over hot cake.
Mix ingredients and add peaches. Bake in a 9 x 13-inch oblong pan at 350° until done. Test with toothpick.
Layer twice in order given. Bake at 350° for 30 minutes or microwave until bubbly and heated thoroughly.
Prepare cake mix according to package directions. When finished, punch holes in cake with a fork. Prepare orange jello and pour over cake. Place in refrigerator to cool, about 1/2 hour. Mix together pudding, milk and flavorings. This will make the frosting for your cake. Keep refrigerated.
Cream Philadelphia cheese. Add all ingredients. Shape into logs; refrigerate; roll in pecan pieces.
Partially thaw hash browns and mix with other ingredients except parmesan cheese. Pour into a greased 9 x 13-inch baking dish. Sprinkle Parmesan cheese over top. Bake, uncovered, for 1 hour at 350°.
Mix together sugar, egg, vanilla, salt, soda and cocoa; mix well. Add flour, oil and milk; mix well. Drop by teaspoon onto greased cookie sheet. Bake at 350° for about 10 minutes. Cool completely. Makes about 18.
Blend sugar and oil. Add eggs and dry ingredients with buttermilk. Add vanilla, nuts, prunes and raisins. Pour into Pyrex pan and bake at 300° for 1 hour.
Cook milk, sugar, salt and oleo until boiling; cook 10 minutes more! Add all ingredients; beat until thick. Pour into buttered dish.
Lightly brown the pork. Add onion, garlic and green pepper and saute. Pour mixture into a crock-pot. Add chilies, tomatoes, salt, oregano and cumin. Add cilantro if you have it. Add water. Cook 4 to 5 hours on high, longer if you want. Thicken to taste with flour (if you like). Serve on large tortillas topped with cheese (burritos).
Bring water, butter and cocoa to a boil. Let cool. Add remaining ingredients. Beat together. Pour into greased and floured sheet pan. Bake at 325° for 25 minutes.
Melt margarine, mix sugar & flour together. Put in margarine and mix well. Beat in bowl. Put in buttermilk and beat with fork a few strokes. Bake at 350° 34 minutes.
Cook the macaroni in boiling water according to package directions. Drain and set aside. Saute meat, onion and garlic in oil until the meat loses its pink color and onions are tender. Add pepper, tomato sauce, drained mushrooms, Worcestershire and Italian seasoning. Bring to a boil and simmer gently for about 5 minutes. Mix in the macaroni and simmer about 5 minutes more. Makes 8 servings at about 270 calories each.
Combine fruit and water in a 1 1/2 to 2-quart casserole. Cover; microwave at High for 5 1/2 to 8 1/2 minutes, until fruit is almost tender. Stir after 4 minutes. Stir in sugar. Re-cover fruit; let stand 2 minutes. Compotes may be served warm or cold. Makes approximately 1 quart.
Mix flour, salt and pepper. Coat meat on both sides. Brown in large skillet on both sides. Add remaining flour to drippings. Add onion, tomato puree and sugar, plus 1 cup water. Cover and put in 350° oven and cook for 1 1/2 hours.
Brown hamburger and onion. Drain fat. Add soup and milk. Simmer for about 15 minutes. While simmering, cook noodles according to directions on package.
Cook spaghetti until soft; drain. Chop up tomato and cucumber into small pieces. Dice green onion and bell pepper. Add vegetables to cooked spaghetti. Pour salad dressing and seasoning over spaghetti-vegetable mixture. Toss and refrigerate. Additional salad seasoning can be sprinkled to taste before serving.
Butter and flour 1 (10-inch) tube pan. Set aside. Combine poppy seed, honey and water in saucepan and cook over low heat for 4 to 5 minutes or until water evaporates, stirring frequently. Cool. Cream together butter, sugar, lemon peel and vanilla. Add eggs, 1 at a time, beating well after each addition. Add and combine thoroughly at a low speed sour cream, poppy seed mixture, salt and lemon juice. Add flour mixture to poppy seed mixture. Beat at low speed until thoroughly combined. Pour dough in prepared pan. Bake at 325° for about 60 to 75 minutes or until cake draws from both sides of pan and center is dry when tested. Cover with foil if cake browns too quickly. Cool about 15 minutes in pan. Invert and cool to lukewarm. Pour hot Lemon Glaze over cooled cake. Makes 1 (10-inch) cake.
Combine all ingredients, except noodles, in slow cooking pot. Cover and cook at setting 3 (low) for 6 to 8 hours or setting 5 (high) for 3 to 4 hours until chicken and vegetables are tender. Remove chicken pieces from cooking pot and set aside to cool slightly. Increase heat to setting 5 (high) and add noodles, stirring to blend. Cover and continue cooking for 30 minutes.
Mix first 4 ingredients together, then add remaining 5 ingredients until well blended. Grease and flour a 9 x 13-inch pan. Bake at 350° for 35 minutes.
Combine eggs, flour and sugar. Beat well. Add milk and mix, then add corn. Top with pats of butter. Bake at 350° for 1 hour, stirring occasionally.
Melt butter. Add onion and cook until tender. Stir in remaining ingredients; simmer 5 minutes. If stored in refrigerator, warm before using.
In iron skillet, mix the sugar, flour and salt. Add the cold water, mixing well to make a paste. Add the egg yolks; mix well. Add juice of lemons; mix well. Cut up the butter or margarine. Add 1 cup boiling water, stirring well. Add another cup of boiling water, stirring constantly. Cook until thick. Remove from fire; let set 5 minutes. Beat well. Let cool and pour into baked pie shell.
Saute rice in butter in skillet or saucepan until lightly browned. Add soup mix and water. Bring to a boil. Cover and remove from heat. Let stand 5 minutes. Fluff with a fork and sprinkle with cheese. Makes 4 servings.
Clean and cut out stems on mushrooms. Boil caps in water for 5 minutes. Dice stems and fry in butter; add onion, sherry, salt, pepper and garlic powder. Fry until brown and crispy. Add Italian bread crumbs until mixture is solid. Spoon into caps. Place in buttered baking dish. Sprinkle with grated Mozzarella cheese. Bake at 350° for 25 minutes.
Dissolve baking soda in warm coffee or water. Mix all ingredients by hand. Drop onto ungreased cookie sheets. Bake at 350° for 10 minutes.
Melt all ingredients together over low heat until cheese melts. Serve with tortilla chips.
Melt butter; mix flour, sugar, butter and finely crushed walnuts. Bake at 350° for 7 to 15 minutes until golden brown in 2 pie pans or 1 (13 x 9 x 2-inch) pan. Cool.
Roll out biscuits, just enough to measure 5 inches across. Sprinkle some sugar and cinnamon on top. Add a kiss. Fold four corners in, almost completely sealing biscuit. Gently roll the biscuit/kiss in sugar and cinnamon. Bake in 350° oven for 15 to 20 minutes. Be careful, the kiss melts and is hot.
Combine and fill unbaked pie shell. Bake for 40 minutes at 350°.
Mix all ingredients, soak desired meats in marinade at least 2 hours, preferably overnight.
Mix well; store in a tight container. Use 3 tablespoons to a mug of boiling water.
Whip together the eggs; add the whipping cream, cheese and onion. Place the bacon or sausage into the pie crust; add the filling. Bake in a 350° oven for 40 minutes or until golden brown.
Spread creamed cheese over bottom of flat dish. Layer remaining ingredients, except chips, over creamed cheese. Serve with tortilla chips at room temperature.
Cook noodles until done. Mix all ingredients together and put in well buttered casserole dish. Cook in a 325° oven for about 30 to 40 minutes or until bubbly and golden brown on top.
Cream the sugar and butter. Add 1 egg and beat 5 minutes. Add second egg and beat 5 minutes. Add melted chocolate and vanilla. Pour into baked pastry shell. Top with Cool Whip. Garnish with cherries and nuts. Chill in refrigerator.
Combine all ingredients and store in airtight container. To prepare, combine 1 cup mix with 2 cups water and 2 tablespoons butter or margarine in a saucepan. Bring to boil. Reduce heat; cover and simmer 25 to 30 minutes or until water is absorbed. Yield: About 5 cups dry mix. Each cup makes 4 to 6 servings.
Mix together cake mix, oil and eggs. Bake in greased and floured 13 x 9-inch pan at 350° for 30 minutes. Cool in pan for 10 minutes. Punch holes in cake with toothpick and pour cream of coconut over cake while warm. Let cool and spread Cool Whip over cake. Sprinkle frozen coconut on top and chill four hours.
Mix eggs, oil and vanilla. Add dry ingredients and apples. (Batter will be stiff.) Pour into greased and floured (13 x 9-inch) pan. Add butterscotch pieces and pat down. Bake for 1 hour at 350°.
Cook the cut carrots in boiling water with salt until tender (don't overcook). Drain and cool carrots. Combine with onions and pepper. Mix together soup, oil, vinegar, mustard, Worcestershire, salt and pepper until blended well. Pour over vegetables and refrigerate overnight. This will keep several days in refrigerator.
Dissolve gelatin in boiling water, cool. Stir in cottage cheese, cucumber and mayonnaise and chill until syrupy. Stir again and pour into a lightly oiled 1 -1/2 quart ring mold. Chill until firm. When ready to serve dip mold into lukewarm water for a few seconds, tap to loosen. Invert onto a serving platter. Place a bowl of Ruby Dressing in the center of the mold. Chill until ready to serve. If desired, garnish with halved cucumber slices or spiced apple rings. Fill center with leaf lettuce and serve dressing on the side.
Prepare pudding with 1 cup milk according to directions on box. Add pineapple, oranges and Cool Whip. Crush cookies with rolling pin and add to the rest of the mixture. Save a few crumbs to sprinkle on top.
Place zucchini, onion, thyme, parsley and bay leaf in a medium saucepan with 1 cup chicken stock. Bring to boil. Simmer until squash is tender (about 10 minutes). Remove bay leaf and parsley and puree mixture in a blender until of a uniform consistency. Strain the puree by pressing through a strainer with the back of a spoon. Add remaining chicken stock and the rest of the ingredients. Stir to blend. Chill for at least 1 hour. Serve this soup with cold chicken and a light salad. Makes 1 quart (4 servings).
Cream butter and sugar. Add eggs. Beat until smooth. Add vanilla. Add flour, baking powder and salt. Add just enough milk to make it thick enough to drop by spoonfuls into berries.
Combine all in large bowl. When mixed thoroughly, pour into greased 9 x 13-inch cake pan. Place in refrigerator overnight. Top with buttered bread crumbs. Bake at 350° for 1 hour. Serves 8 to 10.
Brown chops in oil in large skillet; season with salt and pepper. Mix all veggies with seasonings lightly; place in greased (Pam) 13 x 9-inch pan. Pour cream of mushroom soup over potato mixture. Top with pork chops. Cover with foil. Bake at 350° for 1 1/2 to 1 3/4 hours or until chops and vegetables are tender. Serves 6.
Combine all ingredients in a bowl. Stir until smooth. Turn dough out onto a lightly floured surface. Pat dough out to 1/2-inch thickness. Cut with 2-inch biscuit cutter. Place on lightly greased baking sheet. Bake at 450° for 10 to 12 minutes.
Mix sugars with butter. Add the egg. Mix in flour until well blended. Stir in chocolate chips. Spread in a greased 13 x 9-inch cake pan and cook at 350° until golden brown. Let them completely cool before cutting into squares.
Combine dry ingredients in mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Add egg and milk at once; mix until dough forms a ball. Turn dough out on a lightly floured surface and knead	10 to 12 times. Roll out 3/4-inch thick and cut with a 2 1/2-inch cutter. Place on ungreased sheet and freeze.
Mix ham, margarine, mustard, onion, poppy seed and Worcestershire in a bowl. Split the entire package of rolls, all together, as one big roll. Spread the ham mixture on both sides of rolls. Sprinkle cheese (if grated) or place slices on 1 side of roll. Place halves together. Cut in squares and wrap in foil. Heat in 400° oven for 15 minutes. Makes about 50 to 60 rolls or squares. Use as hors d'oeuvres.
Brown 1 cup sugar. Pour water over melted sugar and cook until it thickens. Add milk and other sugar to syrup. Cook to soft ball stage (234°). Pour into mixing bowl and add flavoring. Beat until creamy. Add nuts and drop.
Mix ingredients together. Chill while cooking dinner. Will be ready for dessert. Can use other fruits, also.
Heat oven to 375°. Mix margarine, sugars and egg. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until light brown 8 to 10 minutes (centers will be soft). Cool slightly; remove from cookie sheet. Makes about 6 dozen cookies; 90 calories per cookie.
Sift flour, salt, soda and set aside. Place apples in bowl, break egg over apples. Add butter, sugar, cinnamon, nutmeg and nuts. Stir dry mixture into apple mixture until moist. Put into a 8-inch square pan. Bake at 350° for 40 to 45 minutes, or until done.
Mix all ingredients together. Pour into greased and floured pans. Cook at 350° for 1 1/2 hours.
Sift flour, soda, cinnamon and salt. Set aside. Beat oil, sugar and eggs until blended. Gradually add flour mixture. Fold in all other ingredients.
Simmer until thick; place in refrigerator to cool. Spread thickly on bread; sprinkle top with Parmesan cheese and wrap loaf of bread in aluminum foil and heat in warm oven.
Bottom: Mix together cake mix (reserving 1 cup of the mix) with melted butter, 2 eggs and spread this in the bottom of a 9 x 13-inch greased pan.
Season pork chops with salt and pepper, then flour. Brown in hot shortening on both sides. Put rice in greased baking dish. Put chops on top of rice. On each chop, put a slice of tomato and a slice of pepper. Pour consomme soup over it all. Bake for one hour at 325°, covered.
Prepare hot roll mix according to package directions, stirring in 1/2 cup confectioners sugar. After mixing, cover bowl of dough tightly with plastic wrap. Let stand in warm place 10 minutes.
Combine Raisin Bran, flour, sugar, salt and baking soda in large mixing bowl. In separate bowl, mix together eggs, buttermilk and oil; add to flour mixture. Mix well.
Mix Bisquick and grated cheese; add sausage, blend well. Shape into small balls. Freeze on cookie sheet. Store in plastic bag in the freezer. Place frozen balls on greased cookie sheet. Bake at 300° for 35 to 45 minutes. Serve hot. Makes 4 dozen.
Dry flounder fillets with paper towel. Divide crabmeat between fillets. Spread fillets with crabmeat. Roll fillets. Secure with wooden toothpicks. Place in buttered baking dish. Mix soup, pepper and mustard; spoon over fish. Sprinkle with cheese and paprika. Bake at 350° for 25 to 30 minutes. Serves 8.
Mix all ingredients. Toast desired bread and cut crosswise into triangle quarters for dipping (may trim bread crust).
Mix sugar, milk and syrup in pan. Cook on low heat until it reaches soft-ball stage (234°). Remove from heat. Add peanut butter and vanilla. Mix well and pour into an 8-inch buttered pie plate to cool.
Put cooked squash in baking dish; combine soup, cheese, milk, mayonnaise and egg. Pour mixture over squash. Combine crumbs and melted margarine and cheese; sprinkle on top. Bake at 350° for 45 minutes.
Microwave on High for 7 minutes or until cheese melts, stirring every 2 minutes. Serve with chips.
Put pineapple in 13 x 9-inch baking dish. Mix sugar, flour, cheese and pineapple juice. Spread over pineapple. Top with soaked crackers. Bake at 350° for 20 minutes.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each one. Add flavoring. Sift flour and soda together 3 times. Stir in alternately with sour cream. Pour into greased and floured tube or Bundt pan. Bake 1 1/4 to 1 1/2 hours at 325°.
Dissolve jello in hot water; cool. Mix together graham crackers, margarine and 3 tablespoons sugar. Place half of this mixture in a 13 x 9-inch pan. Save half for top. Cream together the cream cheese, 1 cup sugar and vanilla. Add jello that has been whipped just before it begins to set. Whip the very cold Milnot. Add to cream cheese/jello mixture and pour over crumb layer in pan. Sprinkle remaining crumb mixture on top. Refrigerate overnight.
Preheat oven to 325°. Grease bottom of 9 x 13-inch pan. In a large bowl, mix Cool Whip, eggs and vanilla until smooth. Stir in brownie mix just until moistened. Stir in nuts. Spread mixture into pan. Sprinkle chocolate chips on top. Bake for 30 to 40 minutes or until toothpick comes out clean. Do not overbake. Cool and slice.
Fry ground beef and season. Pour off grease and place in a loaf pan. Cook and mash potatoes. Spread potatoes over meat. Cut cheese in half. Place cheese in X on top of potatoes. Bake at 350° for 30 minutes. Serves 6.
Dredge meat in flour. Brown meat and garlic in oil. Drain. Add water, tomatoes, Worcestershire sauce, salt, basil and pepper. Bring to boil. Cover and simmer 1 hour. Add remaining ingredients. Return to boil. Simmer 20 to 25 minutes. Makes about 3 1/2 quarts of soup.
Toss the carrots, raisins and oranges together, moisten with mayonnaise and pile on mounds of shredded lettuce which has been moistened with mayonnaise. Sprinkle shredded peanuts over salad. Serves six.
Drain all fruit thoroughly. Combine sugar, flour and salt. Gradually stir in pineapple juice and egg. Cook over medium-low heat, stirring until thickened. Add lemon juice and cool to room temperature. Combine egg mixture and cooked lecini depepe; mix lightly but thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients; mix well. Refrigerate until chilled.
Combine flour and shortening in saucepan. Add milk and salt; cook over low heat until thickened. Chop eggs and add to sauce. Spread on bread and bake in oven until bread is toasted.
Wash and cut rhubarb. Grate orange peel, being careful to use only the colored part of the peel. Mix all ingredients together and put them in a casserole. Cover and bake at 350° for 40 minutes. Makes 8 servings.
Crumble hamburger in skillet and cook. Combine sauces and heat to boiling. Warm Fritos and chili beans in 350° oven. Place chips in the bottom of a large casserole. Then put hamburger over chips. Add vegetables next, then chili beans and cheese. Pour sauce over all. Put together just before serving, then heat in oven several minutes.
Boil chicken (don't salt) until tender. Pick off bone and fat. Set aside. Save chicken broth. Melt margarine and stir in dressing.
Melt butter in dish. Mix the sugar, flour and milk in separate bowl. Add the cherries or other fruit. Don't stir. Bake at 350° for 45 minutes. Use an 8 x 8 or 9 x 9-inch pan.
Mix quickly the ice cream and undiluted lemonade. Add color to reach shade desired and place in pie shells. Cover and freeze. Top with Cool Whip and cherry when serving. Great for hurry up delicious light dessert for a group.
Saute onions, garlic and celery in olive oil. Brown ground meat; add tomato sauce and paste. Stir sauce until it comes to a hard boil. Add as much water as tomato sauce and paste. Bring to a boil again and then let it simmer until it is cooked.
Melt butter in water; bring to a boil over medium heat. Remove from heat. Immediately beat in flour and salt all at once. Beat vigorously over low heat until mixture leaves sides of pan and forms a ball, 1 to 2 minutes. Remove from heat. Add eggs, one at a time, beating with mixer until smooth and glossy after each addition. (Small amount of dough will stand erect when scooped on a spoon.) Spoon 1/4 cupfuls into 4 1/2 x 1 1/2-inch "fingers," about 2 inches apart on cookie sheets. Bake in preheated 400° oven for 30 to 35 minutes, or until puffed and golden brown. Prick sides with a fork; cool away from draft. Cut off tops. Remove soft dough from inside. Fill each with 1/4 cup Chocolate Orange Custard. Replace tops; frost with Chocolate Glaze.
Mix first 5 ingredients in the bottom of a salad bowl. Onions can be finely chopped or sliced and added. Crush the onions with a fork after they are added and let them get soft. Eggs are diced and added last. Eggs must also be mashed with a fork after they are added to the mixture until the yolks become part of the liquid dressing. Add greens; toss and enjoy!
Mix oil and Hidden Valley Ranch in bowl; heat until warm in microwave. Use 2 brown paper bags (double bag them); pour in all dry ingredients. Pour oil mixture over and shake well. Let it sit 2 to 3 hours and toss occasionally during that time. Put M&M's in last. Makes a lot. Can be placed in Tupperware and frozen.
Before starting, sample rum to check quality. It should be smooth and not at all harsh to the palate. Proceed. Select large mixing bowl, measuring cup, etc. Check rum again. It must be just right. To be sure rum is of proper quality, pour level cup of rum into glass and drink it as fast as you can. Repeat. With electric mixer, beat 1 cup butter in a large fluffy bowl. Add 1 seaspoon of thugar and beat again. Meanwhile, make sure rum is still all ok right. Try another cup. Open second bottle i-fxx, ifff, if necessary. Add eggs, 2 cups druit and beat until high. If druit gets stuck in beeters, pry loose with drewscriber. Sample rum again, checking for tonscisticity. Next sift 3 cups pepper or sault, really doesn't matter. Sample rum. Sift 1/2 pint lemon juice. Fold in chopped butter and strained nuts. Add 1 bablespoon of brown thugar or whatever color you can find. Wix mel. Grease oven. Turn cake pan to 350°. Pour mess into boven and ake. Check rum again and go to bed.