HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar until fluffy. Add well beaten eggs and blend well. Stir flour and baking powder together. Add to mixture. Stir in flavorings. Stir in fruit and nuts. Grease and line loaf pans with aluminum foil (3 small pans). Place in cold oven and bake for 1 hour and 30 minutes at 250°.
Use muffin method for mixing. Pour small amount of batter onto hot non-stick griddle or greased griddle. Brown on both sides to your liking. Top with butter and syrup.
Cook spaghetti and drain; toss with sesame oil. Combine peanut butter, soy sauce and grated ginger root. Add to spaghetti and toss again. Voila! Good!
In pan, melt 1/4 cup oleo; add 2 cups sliced fine leeks and the celery. Cook 15 minutes, stirring constantly. Add the water. Cover and cook about 10 minutes. Add the potatoes and enough water to cover potatoes. Cook about 15 minutes longer until potatoes are soft. Add the milk and prepared kielbasa, cut in chunks. Cook and season to taste.
In large salad bowl, combine cauliflower, olives, green pepper, pimento and onion. In smaller bowl, whisk together lemon juice, vinegar, salt, sugar and pepper. While whisking constantly, slowly pour in oil. Pour dressing over vegetable mixture and toss to combine. Cover and refrigerate 4 hours or overnight. Serves 8.
Dissolve lemon gelatin in water. To cream cheese, add sugar. Cream well and add juice of lemon. Beat contents of Carnation milk until stiff. (Have milk very cold.) Add other ingredients and pour into cracker crust and chill overnight.
Heat the crushed pineapple and jello over low heat until jello melts. Take off heat. Add buttermilk, cottage cheese and cut up oranges. Chill a little while, until mixture begins to thicken and cool. Fold in the Cool Whip. Pour into a bowl. Save some of the oranges to put on top. Makes a pretty dish. You can decorate with leftover oranges, if you like.
Crust: Mix crumbs, 2 tablespoons sugar and butter. Press on bottom of spring-form pan.
Mix all ingredients together in large bowl. Do not use mixer. Use large spoon. Spoon into lightly greased tube pan. Bake at 325° for 1 1/2 hours.
Cream together sugar and shortening. Add mashed bananas, salt and beaten eggs. Sift together flour, soda and baking powder. Add to mixture. Stir in nuts and vanilla. Bake at 375° for 45 minutes.
In hot quart jars, pack with ingredients. Boil vinegar; pour in jars and seal quickly with hot lids. Ready to eat in 2 weeks. Really good aged for 9 to 12 months.
Heat oven to 375°. Mix flour, margarine and powdered sugar until crumbly. Sprinkle in water, one teaspoon at a time, stirring until dough forms. Press about 3 tablespoons dough in bottom and up side of each of 4 ungreased 6 ounce custard cups to within 1/2-inch of top. Bake until golden brown, 10 to 12 minutes. Let cool 10 minutes. Carefully remove from cups with small spatula. Let cool completely on wire rack. Fill each cup with 1/3 cup yogurt. Garnish with fresh fruit, if desired.
Brown onion and ground beef. Mix all other ingredients in a large pot. Stir in onion and beef. Simmer on low flame for about 3 hours, stirring occasionally. Serves 4. I usually double the recipe to freeze some. Serve on buns or over spaghetti. I have used and given this recipe for over 40 years and all have enjoyed it.
Put the ears of corn on individual sheets of heavy-duty aluminum foil. Brush with mixture of melted butter and salt and black pepper. Wrap tightly. Cook on the grill 20 minutes or so. Turn occasionally.
Wash mushrooms and remove stems. Set aside aside. Cook mushrooms until tender. Cook stems until soft. Dice stems and mix with cream cheese. Add white American cheese and Mozzarella. Mix well. Stuff mushrooms. On top, add melted butter and toasted bits. Microwave 2 to 3 minutes. Serves 2.
Mix first 5 ingredients together. Using a teaspoon, shape finger-like, making them 1 1/2-inches long. Roll in remaining coconut. Bake at 350° for 13 to 15 minutes.
Boil sugar and cream for 4 minutes. Put remaining ingredients in large mixing bowl. Pour hot mixture over chocolate and Marshmallow Creme; beat until well mixed (use electric mixer). Add nuts, if desired. Pour into buttered pan (large cake pan).
Scald milk in top of double boiler. Add butter (use 1 cup milk). Mix sugar, cornstarch and salt. Add 1/2 cup cold milk, stirring until smooth. Stir sugar mixture slowly into scalded milk. Cook over boiling water, stirring constantly, until thick. Beat eggs slightly. Stir into hot mixture. Cook for 3 minutes longer. Stir constantly. Cool slightly and add vanilla. Pour filling into a 9-inch pie shell. Bake in moderate oven at 350° for 12 to 15 minutes.
Cook hamburger, then add taco sauce and envelope of taco seasoning. Cook 5 to 10 minutes. While hamburger is cooking, combine cream cheese and onion dip together. Spread this mixture in a pan. After hamburger mixture is cooled, spread it over the cream cheese mixture. Refrigerate until cool. Just before serving, spread shredded lettuce, cheese, tomatoes and black olives over top of meat mixture.
Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Measure thickness of fish. Spray a shallow baking pan with nonstick spray coating; set aside.
Combine flour, egg, shortening, salt and water; mix well to form soft dough. Divide into 3 parts. Roll out paper thin; let dough dry for 20 minutes. Cut in small strips; drop in boiling broth. Cook dumplings for 10 to 15 minutes, or until tender. Add hard-cooked egg; stir lightly.
In large bowl, combine ReaLemon, oil, green onions and seasonings; mix well. Add hot pasta; toss. Add remaining ingredients; mix well. Chill. Refrigerate leftovers. Garnish as desired.
Wash chicken pieces; pat dry. Place in baking dish. In bowl, mix other ingredients. Spoon over chicken. Bake 45 minutes at 375°. Serves 4 to 6.
Beat egg whites until foamy. Mix baking powder and sugar together. Gradually add sugar and baking powder to egg whites. Beat until stiff. Fold in cracker crumbs and pecans. Pour into buttered pie plate. Bake at 350° for 30 minutes. Cool and top with whipped cream.
Wash squash and cut into 1/4-inch slices. Place in medium frypan with onion, water and salt; cover. Cook 10 to 12 minutes or until tender, stirring occasionally. In another pan, saute bread cubes in butter until toasty. Spoon squash and onions into bowl. Sprinkle with grated cheese and toasted bread cubes.
Place vegetables in greased casserole, adding salt and pepper to each layer. Brown ground beef and drain. Put beef on top of vegetables. Make topping of soup, brown sugar and oregano. Bake at 350° for 1 3/4 hours.
Mix sour cream, soup, onion, seasonings (may add some pepper, if desired) and 1 cup of the Cheddar cheese together in greased casserole with potatoes (which have been boiled to approximately half-done stage). Top with rest of cheese and crumbs and bake at 350° for about an hour.
Separate eggs. Beat yolks thoroughly; add 1 cup powdered sugar and cream well. Add flour, cocoa, salt and 1 teaspoon vanilla. Fold in stiffly beaten egg whites. Pour into a jelly roll pan lined with waxed paper. Bake 25 minutes in a 350° oven. Remove from oven and let stand 10 minutes. Turn out on paper covered with powdered sugar. Whip cream sweetened with 3 tablespoons powdered sugar and 1/2 teaspoon vanilla. Spread on cake and roll up like a jelly roll.
Heat oil; saute garlic and shrimp over medium-high heat for 1 minute. Add crushed red pepper, Tabasco sauce, paprika, sherry, tomato sauce, salt and pepper. Mix well until shrimp are pink and done. Remove to a serving platter. Sprinkle with parsley and garnish with lemon slices. Serve with white rice.
Cream softened butter and sugar with mixer. Add eggs all at one time; beat until smooth and creamy. Don't overbeat. Gradually add sifted flour and mace. Blend until creamy. Add vanilla and almond extracts. Place in greased and floured loaf pan. Bake 1 hour and 20 minutes in a 325° oven.
Soak clean cucumbers in water and lime mixture in crockery or enamelware for 12 hours or overnight. Do not use aluminunware. Remove sliced cucumbers from lime water. Discard lime water. Rinse 3 times in fresh cold water. Soak 3 hours in fresh ice water.
Brown Hamburger with Onions and Flour in bacon fat. Add the Celery, Kidney Beans with juice, and tomatoes. Cook 15 to 20 minutes. Serve on toast or cooked rice. Brown rice is better. 8 Servings.
Put crushed pineapple through blender for a finer pulp. Mix Eagle Brand condensed milk and pineapple in ice cream freezer and finish filling with orange soda. Freeze.
Preheat oven to 350°. In the microwave, in microwavable bowl combine condensed milk, chocolate and salt. Cook on High for 5 minutes or until mixture thickens. Stir after each minute. Stir in vanilla and coconut. Form cookies by dropping teaspoons of the mixture on a well-greased baking sheet, 1-inch apart. Top each with a whole almond. Bake on the middle shelf of the oven for 10 to 12 minutes, watching the cookies carefully after 8 to 9 minutes, as the bottoms can get too brown. Immediately remove the cookies from the pan with a metal spatula and cool on wax paper-covered rack. Freeze well.
Cook beef, onion, garlic and seasonings in shortening until meat is lightly browned. Add remaining ingredients. Cover, cook over low heat 30 minutes; stir often. Uncover; cook to desired consistency.
Preheat oven to 450°. Cut shortening into flour until mixture resembles coarse crumbs. Add milk and stir with a fork only until dough leaves sides of bowl. Turn dough out onto lightly floured board or pastry cloth and knead just until smooth. Roll dough to 1/2-inch thickness and cut with floured 2-inch cutter. Place biscuits, lightly touching, on ungreased baking sheet. Bake for 10 to 12 minutes or until brown. Makes 12 to 14.
Prepare macaroni and cheese. Meanwhile, bring water, peas, hot dogs and margarine to a boil in large saucepan. Stir in stuffing mix. Cover, remove from heat. Let stand 5 minutes. Stir stuffing mix into macaroni and cheese dinner. Serve immediately.
In large bowl, combine the oat bran or the pulverized rolled oats, flour, brown sugar, baking powder, cinnamon, soda and nutmeg until smooth. In another bowl, combine the buttermilk, oil, mashed banana and egg. Stir the liquid ingredients into the dry ingredients all at once, stirring just until dry ingredients are moistened. Fold in the dates. Grease 12 large muffin cups generously. Spoon muffin batter into the cups. Bake at 375° for about 18 minutes or until a toothpick inserted in the center comes out clean.
Prepare rice according to package and cool. Melt oleo in skillet. Add onions, celery and water chestnuts. Saut 10 minutes (or until tender.) Stir in rice, chicken, 1 1/2 cup cheese, and next 5 ingredients. Spoon into greased dish, (13x9). Top with seasoned bread crumbs. Bake at 350 degrees for 30 minutes. Add 1/2 cup cheese and bake 5 more minutes. Serves 4.
Pour pancake mix into mixing bowl. Slice through mix with a knife, removing lumps. Add eggs and 1 cup of milk. Stir. Mix should be thick or you may add remainder of milk for thinner mix. Add oil and stir again.
Thaw frozen dough for 1 1/2 to 2 hours at room temperature. Roll out to 12 x 9-inch rectangle. Combine butter, spaghetti sauce mix and parsley; spread on dough. Roll up jelly roll fashion starting with long side; seal seam. Place on greased baking sheet, seam side down. Brush with water; sprinkle with a little salt. Cover and let rise until almost double, about 2 hours. Make shallow slashes across top at 2-inch intervals. Bake at 375° about 30 minutes.
Melt chocolate. Add syrup, milk, sugar, butter and salt. Mix all ingredients together and boil slowly until forms a soft ball in water. Remove from heat. Add vanilla. Cool to room temperature. Beat until creamy. Add nuts and beat until thick. Pour on buttered dish. Form into a roll on waxed paper. Set in refrigerator and let cool and thinly slice in desired pieces.
Combine these 4 ingredients and put on top of lettuce layers. Top with the remainder of the cheese. Refrigerate.
Beat eggs slightly in large mixing bowl. Add remaining ingredients; mix at low speed until beaters gather dough together, about 2 minutes. Form dough into balls with hands (teaspoon per ball). Beat 4 egg whites with fork; dip balls and roll in finely chopped nuts. This takes about 3 cups. Place about 1 inch apart on ungreased cookie sheet and press thumb gently in center of each. Bake at 375° for 10 to 12 minutes. Cool. Fill center with icing.
Cook sugar, milk and butter to soft boil stage. Stir in marshmallows until melted. Add peanut butter and vanilla; beat 1 minute. Pour into a buttered pan; cool. Cut into squares.
Cook crust 5 minutes. Then pour mix in crust and bake for 35 minutes at 350°. Makes 2 small pies.
Arrange peaches in greased 8-inch round pan.	Combine oats, sugar, flour and butter. Spread over peaches. Bake in moderate oven at 350° about 30 minutes. Top with additional peach slices if desired. Serve warm with whipped topping or ice cream.
In large mixing bowl, dissolve jello in boiling water. Stir in yogurt, marshmallows, grapes and nuts. Fold in whipped cream. Turn into lightly oiled 9 x 15-inch loaf pan. Freeze 4 hours or until firm. Remove from freezer 15 minutes before cutting. Slice and serve. Return leftovers to freezer.
Combine broccoli, onion, raisins and pecans in bowl. Mix sugar, mayonnaise and vinegar; add oranges. Gently stir into broccoli mixture. Cover and refrigerate.
Line a pan with tortillas, browned ground meat, onions, Ranch Style beans and cheese; then line with tortillas again. Pour cream of chicken	soup and tomatoes with chili peppers over the tortillas. Cover	with foil and bake at 350° for 1 hour.
Sift dry ingredients into bowl. In another bowl beat eggs until foamy. Add milk and vanilla gradually. Stir until smooth. Add butter quickly.
Beat softened margarine until fluffy. Add sugar and continue beating. Add the melted unsweetened chocolate bar. Add vanilla and keep beating. Drop in the eggs, one at a time, beating for 3 minutes after each egg. Pour into baked pie shell. Top with the whipped cream and sprinkle nuts on top. Do not cook. Chill thoroughly and serve very cold.
Sift together the dry ingredients; stir in 1/2 cup chopped apple. Combine egg, salad oil and milk. Add to dry ingredients, stirring just until moistened. Fill greased muffin pans 2/3 full.
Melt butter. Add onion and garlic. Cook until brown. Add beef and brown. Add remaining ingredients. Cook 20 minutes covered. Add sour cream and garnish with parsley before serving. Serve over noodles or rice.
Preheat oven to 350°. Coat a 9 x 5-inch pan with nonstick cooking spray. In large bowl, mix peanut butter, margarine, egg and honey until smooth; set aside. In medium bowl, sift together flour, baking soda and allspice. Add oats and wheat germ; mix thoroughly. Combine peanut butter mixture with flour mixture. Add yogurt, apples and walnuts; blend well. Pour batter into prepared pan. Bake for 60 to 65 minutes or until toothpick inserted comes out clean. Remove from pan; let cool. Store in plastic wrap. Makes 1 loaf.
Prepare whipped topping mix according to directions on envelope. Fold in sweetened condensed milk, then cherry pie filling and drained pineapple chunks. Add lemon juice. Pour into an 8-inch square pan or dish; freeze until firm. Cut into squares and serve on lettuce leaf.
Beat the sugar, shortening and egg, using high speed. Blend in milk and sifted ingredients. Gently fold in berries. Spread batter in 8-inch square pan, lightly greased. Sprinkle with Crumb Topping.
Simmer first 5 ingredients together a little while. In another pan, cook the carrots, salted and peppered to taste, until done (slice them however you like them). When carrots are done, layer carrots, onion and pepper in a bowl. Pour hot sauce over all and cool in refrigerator. Serve chilled.
Boil 30 minutes kivered...now snatch the lid off 'n boil unkivered.
Mix all ingredients well and drop on an ungreased cookie sheet by teaspoonfuls. Bake at 350° for about 10 minutes or until lightly brown. Makes about 12 dozen.
Cream butter, add eggs separately. Add sugar (with mixer). Fold in flour, frosting and nuts by hand. Bake at 350° for 1 hour in tube pan (greased and floured). Let cool completely before removing from pan.
Simmer until sugar dissolves. Add 1 (6 ounce) can of pink lemonade. Serve hot.
Heat applesauce, add Jello, pineapple and juice. Stir in nuts. Chill until jellied. Serve on bed of lettuce.
Cream softened cream cheese. Add onions and Worcestershire sauce. Mix well. Mix in 1/2 of chipped beef. Shape into ball and roll in remainder of beef. Chill and serve with crackers.
In a medium saucepan, bring the rice and water to a boil. Simmer, covered, until the rice is very tender and most of the water is absorbed, about 25 minutes.
Put all this in the roaster pan at the same time. Cook for 5 hours at 225°. Don't open oven until 5 hours are up. If everything is not done, put it back in oven for 1 hour at 325° or at 350° until done.
Beat cream cheese, softened with sugar, cinnamon, ginger, salt and nutmeg. Add eggs, one at a time; beat well after each. Stir in canned pumpkin, milk and vanilla. Pour into unbaked 9-inch pastry shell. Bake at 375° for about 45 to 50 minutes. Chill. Serve with whipped cream.
Remove skin from chicken breasts. Ease flesh away from bones with a sharp knife. Cut boned breasts in half. Beat eggs with salt and pepper in a medium bowl. Combine breadcrumbs and Parmesan cheese in a small bowl. Spread on aluminum foil. Dip chicken breasts in beaten eggs, then coat with breadcrumb mixture. Let coated chicken stand 10 to 15 minutes. Melt butter with oil in large skillet. When butter foams, add chicken breasts. Cook over medium heat 2 to 3 minutes on each side or until chicken has a light golden crust. Add Marsala or Port. Cover skillet and reduce heat. Simmer 15 to 20 minutes or until chicken is tender. If sauce looks too dry, add a little more Marsala or Port. Turn chicken several times during cooking. Place chicken on a warm platter. Taste and adjust sauce for seasoning, then spoon over chicken. Serve immediately. Makes 8 servings.
Make sauce with catsup, molasses, brown sugar and bacon drippings. Add 2 tablespoons each onion, celery and green pepper. Mix well with beans. Add Tabasco sauce and mustard. Place beans in greased shallow Pyrex dish. Dice bacon slices and add to beans. Bake, covered, at 350° for 30 minutes. Uncover and bake 30 minutes more. Serves 6.
Soften butter to room temperature. Add sugar slowly until well blended. Add flour gradually until all is used. (May have to finish mixing by hand.) Divide in half and place in 2 square (or round if necessary) 9-inch, ungreased pans. Dough should be 1/2 to 3/4-inch thick. Prick with a fork all over and around the edge. Score with a knife the size you wish to cut when finished. About 1-inch square works well. Bake at 300° for 1 hour. Let cool slightly before cutting with thin, sharp knife. Should be stored in tin or Tupperware.
Take 4 cups of broth made from the turkey neck, cook the night before and cool. Use more, if needed.
Put chopped onion in bacon grease. Cook until it looks half done. Add flour and cook until brown. Then add sugar, vinegar and water. Bring to a boil until thickens, then add potatoes and bacon. Stir, then remove from heat. Let stand 10 minutes. Serve while hot.
Mix oleo, cheese, celery salt, paprika and Worcestershire sauce together until smooth. Stir in radishes and onions. Chill several hours to blend flavors. Makes 1 1/2 cups.
Drop by spoonfuls on greased cookie sheet. Set oven to 350°. Bake until done.
Trim fat from turkey and cut into 1-inch pieces. Cook turkey, onion and mushrooms in vegetable oil until turkey is slightly brown and vegetables are tender. Add remaining ingredients; cover and simmer for 1 hour or until vegetables are barely tender. Uncover and continue to simmer until most of liquid has evaporated. Remove bay leaf. Makes 4 servings. One-thousand calorie recipe.
Mix buttermilk with cake mix. Add banana pulp and pecans. Mix and pour batter into a greased and floured pan. Bake at 325° for 40 to 50 minutes.
Crush cookies. Set 1/2 cup aside with remaining. Stir in melted butter. Pat in a 9 x 13-inch pan. Make up pudding with 4 cups of milk. Mix both flavors together. Pour over crust and chill. Mix marshmallows and 1 cup milk until melted. Do in microwave. Cool.
Mix Crisco, salt, vanilla and about 1/3 of the sugar in a bowl. Add milk and rest of sugar alternately; mix until smooth and creamy. Add more sugar to thicken or milk to thin.
Mix cake mix, pudding, 1 cup of orange juice and 3 eggs. Bake in oven at 350° about 35 minutes. Then mix butter, sugar and 1/4 cup of orange juice on top of stove. Cook until it boils and pour over hot cake.
Bring to boil and pour vinegar mixture over okra to top. Seal tightly. Process in hot water bath for 10 minutes. Let stand three weeks before using. Chill well before serving.
Grate and drain carrots, onion and cucumbers. Add mayonnaise to cream cheese; mix well. Add veggies, salt and red pepper until well blended. Makes enough spread for 1 pound of bread.
Let ingredients come to room temperature. Combine all and mix well with electric mixer. Serve on assorted crackers.
Grease a 10 x 6 x 1 3/4-inch baking dish. Combine croutons and cheese in bottom of pan. Combine eggs, milk and spices. Mix until blended. Pour over crouton mixture in casserole. Sprinkle bacon over top of casserole and bake in 325° oven for 55 to 60 minutes or until eggs are set. Yields 6 servings.
Arrange pineapple in small casserole. Mix flour, sugar and juice to make a paste. Pour over pineapple and stir. Put cheese over pineapple mixture and stir. Melt butter and mix with crackers; spread over casserole. Bake for 25 to 30 minutes at 350° until golden brown and bubbly.
Preheat oven to 375 degrees. Melt 1 stick of margarine in a 9 x 13 inch pan. Mix pie filling and pineapple with margarine. Add dry cake mix. Sprinkle coconut and pecans on top of cake mix. Slice one stick of margarine on top of pecans. Bake for 35 to 40 minutes.
Cook noodles; drain. Cook bacon; drain. Boil eggs and chop. Cook onions in bacon drippings until tender. Add salt, pepper and flour. Stir until smooth and bubbly. Add milk and cook until boils and thickens.
Brown beef, onion, salt and pepper in small amount of fat. Add tomato sauce and simmer. Cook and drain egg noodles. Add to beef mix and spoon half into casserole. Add 3/4 cup cheese, then rest of meat mixture and cheese. Bake about 1 hour at 300°.
Bring cream cheese to room temperature. Mix cheese and cream; add Worcestershire sauce and lemon juice. Fold in crab and garlic. Add a little salt and pepper.
Grease pan with margarine. Combine canned milk with liquid from salmon. Mix all ingredients well; shape and bake in a loaf pan at 350° for 45 minutes or until brown.
Blend all ingredients except garlic in blender 3 minutes. Add garlic and refrigerate.
Whirl in blender until smooth. Bake in greased loaf pan in water bath at 350° for 1 hour (or until knife comes out clean).
Note: Need 8-inch plastic flower pot with drain saucer. (Cover holes with Saran Wrap). Can serve with a garden spade. Silk flowers (wrap stems in Saran Wrap bow).
Sift flour and baking powder. Separate egg yolk. Blend milk and egg yolk into flour mixture until batter is smooth. Beat egg white and fold into batter.
Mix flour, sugar, baking powder, soda and salt. Add shortening, buttermilk and bananas. Beat vigorously for 2 minutes. Add the remaining buttermilk and unbeaten eggs; beat 2 more minutes. Fold in chopped nuts. Pour into 2 greased and floured round pans or 1 oblong pan.
Mix crumbs, cheese, onion, parsley, salt and pepper. Dip chicken in melted butter. Roll in crumb mixture. Place in shallow pan; dot with soft butter and sprinkle with sesame seed. Bake, uncovered, for 1 hour at 375°.
Mix sugar and flour. Add water and vinegar. Cook until thick, stirring constantly. Add salt, butter and beets. Let simmer for 5 minutes. Cut off and serve warm. Good with pork.
Brown ground beef and drain. Mix barbecue sauce just enough to coat meat. Simmer. Spread biscuit dough flat. Spoon meat mixture onto dough. Sprinkle with cheese and fold dough, crimping edges. Bake at 350° until done.