HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter, shortening and sugar until light and fluffy. Add eggs, which have been beaten until lemon-colored. Combine flour and baking powder and add to creamed mixture alternately with milk. Stir in flavorings. Spoon mixture into prepared 10-inch tube pan (the Bundt pan must be 10-inch or hold 12 cups, and angel food pan may also be used). Bake at 350° for 1 1/2 hours or until cake tests done. Add glaze, if desired. Cool in pan about 15 minutes before turning out.
Mix sugar, eggs and oil together. Sift flour, baking powder, soda and salt. Add to first mixture. Then add nuts, chips and vanilla. Mix well. Spread on ungreased cookie sheet and bake at 375° for 15 minutes. Do not overbake.
Mix all ingredients well. Form into small cakes. Dip into more cracker crumbs. Fry in hot oil until brown on both sides. Drain on paper towels and serve.
Combine milk, sugar, vanilla and salt; mix well. Slowly stir into eggs. Pour into pie shell and bake at 400° for 20 to 25 minutes or until inserted knife comes out clean.
Brown ground chuck and drain. Stir in seasoning mix, tomato sauce and green pepper. Combine cooked macaroni with 1/2 cup cheese and sour cream. Place in a 6 x 10-inch baking dish. Top with meat mixture and remaining cheese. Bake at 350° for 30 minutes.
May use self-rising flour and omit soda and salt. Cream shortening and sugar. Add eggs, then bananas. Stir dry ingredients and add. Stir in nuts. Pour into greased loaf pan or tube pan. Bake at 350° for 40 to 50 minutes.
Preheat oven to 375°. Melt butter in iron skillet. Mix all other ingredients together. Add melted butter and stir. Pour into hot iron skillet. Bake 30 minutes or until center is done.
Blend these ingredients with enough confectioners sugar to thicken to right consistency to spread. This is a very moist delicious cake.
Brown steaks in margarine in skillet. Sprinkle with salt and pepper. Blend soup and water until smooth. Arrange steaks in greased baking dish and add layers of onions. Add half the soup. Repeat layers, ending with soup. Bake, covered, at 350° for 30 to 40 minutes or until steaks are tender.
Cream together first 5 ingredients. Add flour, soda and salt into this mixture. Fold in quick oats, then corn flakes, then pecans and coconut. Drop by teaspoonfuls onto cookie sheet and bake at 350° for 10 minutes or until light brown. Freezes well.
Cream butter and sugars together. Add eggs, beating well after each addition. Stir in combined dry ingredients, vanilla, chocolate and nuts. Roll into balls; place 2 inches apart on a greased cookie sheet. Bake at 375° for 10 minutes.
Combine oil, pepper and onion. Cook onion until transparent. Add all other ingredients, except sugar. Cook sauce 2 1/2 to 3 hours, adding the sugar the last hour of cooking. Pour hot sauce into hot jars and seal. May also put into containers and freeze.
Drain and rinse sauerkraut well. Combine all ingredients in a casserole dish. Cover and cook 5 to 7 minutes on High. Stir before serving.
Dip eggplant slices in mixture of egg and water. Saute in oil. Drain. Cook beef and onions in remaining oil until onions are golden brown. Remove fat. Add tomato sauce and spices. Layer meat sauce, eggplant and cheese in a 2-quart casserole, ending with cheese. Bake at 350° for 40 minutes.
Place all ingredients in a blender. Blend for about 20 seconds or	until the shake is smooth and frothy. Makes 4 servings, 133 calories per serving.
Heat oil and brown pork and veal lightly. Add onion, brown lightly. Stir in flour, pepper and water. Bring to a boil, reduce heat. Cover and cook 1 hour. Add celery and mushrooms and cook 15 minutes more. Add bean sprouts, soy sauce and water chestnuts during last 5 minutes of cooking. Serve over rice. Serves 6.
Cream butter and cream cheese. Add flour and salt. Chill until firm enough to handle.
Combine all ingredients, except cheese, in large bowl. Mix well. Pour half of mixture into greased 10-inch iron frypan. Top with cheese and add remaining ingredients. Bake at 450° for about 30 minutes or until done.
In large pot, bring broth, potatoes, onions and salt to boil. Simmer, covered, 20 minutes. With potato masher or wooden spoon, coarsely mash potatoes in broth. Add whipping cream and parsley. Heat 5 minutes and serve. Makes 6 servings.
Brown about 1/4 of meat at a time. Remove with slotted spoon. Saute bell pepper and garlic, adding more oil if needed. In 5-quart kettle, combine tomatoes, including juice, chiles, garlic, seasonings and wine. Bring to a boil, then reduce heat to simmer. Add browned meat and sauteed vegetables; cover and simmer at least 2 hours, stirring occasionally. Remove cover and continue to simmer 45 minutes longer or until sauce is thickness desired and meat is tender. Seres 6 to 8.
Bring first 6 ingredients to a boil. Let cool. Combine vegetables in large bowl with cover. Pour dressing over all. Let set overnight in fridge before serving.
Brown meat and onion. Drain well. Combine all ingredients, except pasta, in large pot. Cover and simmer at least 2 hours or all day. Put pasta in 1 hour before serving. Serve with salad and crusty bread. Serves 10.
Pour flour into a bowl and cut in shortening. Add mix. Mix just enough to blend. Pour out on floured board and knead several times. Roll out to 1/2-inch thick. Cut with biscuit cutters. Bake in hot oven at 450° for 10 to 12 minutes.
Drain cherries, reserving syrups. Combine syrups with lemon juice. Add water to make 3 1/2 cups liquid. Bring to a boil and pour over gelatin. Stir to dissolve. Chill until partially set. Add cherries and nuts. Shape cream cheese into marble sized balls. Add to gelatin and pour into mold(s) until set. Unmold and serve as individual salads or as whole.
Place unopened broccoli pouch in vigorously boiling water. Do not cover. Heat for 18 minutes. In small bowl, combine broccoli and mustard. Place ham on split, toasted muffin and top with broccoli mixture. Garnish with egg. Serves 2.
(Takes only 20 minutes to assemble!) To begin sauce, put butter in a 2-quart glass bowl, cover with lid or plastic wrap and microwave on High until the butter is melted. Add onion, garlic and mushrooms and toss them until they are coated with butter. Cover bowl again and microwave on Medium High (70% power) for 2 minutes. Add tomatoes, reserved tomato juice, tomato paste, wine, oregano, basil, sugar, salt and some pepper. Stir well. Cover bowl with a paper towel and microwave contents on High for 12 minutes, stirring every 4 minutes. Stir in Parmesan cheese and set mixture aside.
Mix all ingredients; roll into small balls and place on cookie sheet. Flatten with spatula dipped in flour. Bake at 300° for 20 minutes. Cool thoroughly, then roll in powdered sugar. Makes 3 dozen small cookies. (You may want to double the recipe.)
Cook rice from directions on the box; add butter and cool. When rice is cool, add all remaining ingredients and mix well. Pour into two 9 x 13-inch glass oven dishes and bake at 350° until knife comes out clean when testing.
Combine all ingredients in a bowl. Refrigerate until served. Yields 6 to 8 servings.
Put first 5 ingredients in a pot with 1/4 cup water. Bring it to a boil, lower heat and simmer until peas are tender. Add salt and pepper to taste.
Blend all ingredients until moistened, then beat with mixer 2 minutes. Pour into 6 greased and floured loaf pans (small ones). Bake at 350° for 40 to 60 minutes.
Drain all canned fruit. Grate the rind of lemon and orange; peel and slice. Layer lemon and orange slices and other fruit in a 13 x 9 x 2-inch baking dish. Combine lemon and orange rind, brown sugar and flour; mix well and sprinkle over fruit. Bake at 325° for about 30 minutes or until bubbly. Serve hot or chilled.
Cook chicken breasts in the oil; cut into small pieces and drain. Place one pie crust in pan; fill with chicken, mixed vegetables and potato soup. Pour whipping cream over top. Cover with remaining pie crust.
Add all ingredients to well beaten eggs. Pour in unbaked pie shell and bake at 350° for 45 minutes.
Mix milk, pineapple and enough orange drink to fill container of electric ice cream freezer. Freeze as you would any homemade ice cream.
Mix meal, flour and salt. Melt shortening over medium heat in a 9-inch iron skillet. Add buttermilk to meal mixture, then add shortening. Stir. This needs to be a thick pouring consistency. Add more buttermilk, if needed. Pour into hot skillet and bake in hot 450° oven until brown. Break corn bread into pieces in large bowl. In medium saucepan, put chopped celery and onion. Cover with water and cook until tender, then pour over corn bread (do not strain). Mix and add sage, chicken broth and chicken gravy.
Early in day: Cook potatoes and eggs; refrigerate. Forty-five minutes before serving: In small bowl, mix well, olive oil, vinegar, salt, tarragon and pepper; set aside. Arrange vegetables over lettuce in large platter. Spoon dressing over individual salads.
Brown and drain beef and turkey and simmer with spaghetti sauce. Add mushrooms, onions, salt and oil. Layer half the noodles, Ricotta, Mozzarella and sauce in lightly greased 9 x 13 x 2-inch pan. Sprinkle lightly with oregano and basil; repeat layers and sprinkle top with Parmesan. Bake at 350° for 30 to 40 minutes. Let stand 10 minutes.
Beat eggs with sugar and vanilla. Sift flour with baking powder and salt; add to first mixture. Add apples and nuts. Pour into greased 12 x 8 x 2-inch pan. Bake at 350° for 40 minutes. Serve with scoop of ice cream on the side or whipped topping on top.
Combine all ingredients, except bacon. Mix well. Put in 2-quart casserole and top with bacon. Bake at 350° for 45 minutes.
Scrub potatoes thoroughly with a brush. Pat dry. Prick potatoes with a fork. Bake in a 425° oven for 40 to 60 minutes, or until tender. Or, microcook, uncovered, on 100% power (High) for 14 to 17 minutes, or until almost tender, rearranging once. Let stand for 5 minutes. Cut potatoes in half lengthwise. Gently scoop out each potato half, leaving a thin shell (because potatoes are hot, you may want to hold the potato halves with a pot holder while scooping). Place potato pulp in a large bowl. Add 3 tablespoons of the melted margarine or butter, sour cream, dill or dill weed, lemon juice, garlic salt and pepper. With an electric mixer on low speed, beat until smooth. Pile the mixture into the potato shells.
Soak beans in cold water overnight. Discard water before proceeding. Cook presoaked beans, ham hocks and bay leaves in chicken stock about 1 1/2 hours (until al dente). Saute together onion, garlic, carrots, celery, leeks and tomatoes.
Sift dry ingredients twice. Add beaten egg, mixing with fork until crumbs form. Sprinkle over fruit (apples or peaches are best). Sugar may be added to fruit before it's put into baking dish. Melt butter. Pour over top. Bake 40 minutes at 350°.
Follow directions on cake mix. Sprinkle bottom of pan with coconut and almonds (1/4 cup of each). Add 1 cup coconut almond mixture to batter and stir in. Sprinkle remainder of coconut almond mixture over top of batter. Sprinkle cinnamon nutmeg mixture over top. Bake according to cake directions. It's good enough to carry over to the neighbors.
Mix together and pour into pie shell. Sprinkle with cinnamon and sugar.	Bake at 350° for 45-50 minutes.
Cook spinach in large pan; drain and add all other ingredients to spinach. Mix thoroughly. Refrigerate for 2 hours. Roll into 1-inch balls and place on a lightly greased cookie sheet. Bake in oven at 350° for 30 minutes. Yield: 24 small balls.
Slice squash and chop onions. Cook for 5 minutes in salt water, drain. Combine cream of chicken soup and sour cream. Stir in carrots and fold in squash and onions. Combine stuffing mix and butter together. Spread half in bottom of baking dish (12 x 7 x 2-inch). Pour squash, onion, carrots, soup and sour cream mixture on the stuffing, then put the rest of stuffing on top and bake at 350° for 25 to 30 minutes.
Melt butter; saute onion until golden brown. Add soup, milk, mustard, salt and pepper. Combine noodles, soup mixture and corned beef. Place in a 1 1/2-quart buttered casserole dish. Bake at 350° for 20 minutes.
Preheat oven to 350°. Peel the apples. Take out the cores. Chop up the apple into small chunks. Put the apples into a mixing bowl. Stir the sugar into the apples. Put the egg into the apples and add the oil. Mix it all around. Put in the nuts and raisins. Using a sifter, pour flour into the bowl. Put the baking soda, baking powder, salt, cinnamon and ginger into the sifter. Sift these dry ingredients into the apple mix. Mix it around. With a little oil, grease a 9 x 5-inch loaf pan. Pour batter into pan. Bake cake for 1 hour or until done by sticking a toothpick in the center to see if it comes out clean.
Melt margarine in casserole dish. Mix flour, baking powder and 1 cup sugar with milk, stir well. Pour into melted margarine. Cook fruit and 3/4 cup sugar. Pour fruit into batter. Bake at 350 degrees until a knife inserted in it comes out clean.
Sift dry ingredients in bowl. Add remaining ingredients and stir until well blended. Pour into greased 13 x 9 inch pan.
Combine sugar, milk, oleo and cocoa. Boil for 1 minute. Remove from heat and add remaining ingredients. Drop from teaspoon onto waxed paper. Makes 3 dozen.
Drain juice from fruit. Mix all ingredients together in a large bowl. Chill and serve.
Cook sugar and milk to soft ball stage. Put in dates and cook until dates are melted. Add nuts and cook for 1 or 2 minutes. Beat until creamy. Roll in greased paper. Wrap cold wet cloth around roll and let it cool and harden overnight. Slice when chilled.
Blend 1/2 cup butter, 1 cup flour and 1/4 cup powdered sugar. Pat into 9-inch square pan. Bake for 14 minutes at 350°. Cool. Mix the lemon juice, eggs, sugar, 2 tablespoons flour and baking powder. Place on crust. Bake 25 minutes longer; cool. Mix remaining powdered sugar, vanilla, 1 tablespoon butter and milk until smooth. Spread on baked mixture.
Combine butter, cheese, garlic and salt. Mix well. Dip each piece of chicken in mixture, reserving remainder. Coat with bread crumbs. Place chicken in greased 13 x 9-inch baking dish. Spoon remaining butter mixture on top. Bake at 350° for 1 hour or until done.
Stir powdered sugar into sour cream. Fold cranberries and pineapple in and spoon into foil-lined saucepan or muffin cups with paper cups. Freeze until firm and serve on lettuce with a pineapple ring.
Cut chicken into serving pieces. Mix flour, salt, pepper, and paprika together. Shake chicken pieces in a tightly closed bag to coat evenly. Heat oil in heavy skillet. Cook chicken over moderate heat until well browned on all sides. Place chicken in a 2-quart casserole. Stir soup and hot water into skillet drippings. Cook and stir until smooth. Pour over chicken. Spread sliced onion over all. Cover dish. Store in refrigerator 1 hour or longer. About 1 hour and 15 minutes before dinner, bake covered casserole for 1 hour at 375°. Uncover dish, sprinkle chicken with olives and bake for another 15 minutes longer or until chicken is tender. Makes 4 servings.
Shape meat into balls and fry. Remove and drain. Empty jars of chilli sauce and jelly into crock-pot and add cooked meatballs. Stir well and cook on high for 30 minutes. Reduce heat until ready to serve. (Good as appetizer or over rice.)
In skillet over medium-high heat in hot oil, cook chicken 10 minutes or until browned; remove. Pour off fat. In same skillet combine soup, orange juice, mustard, honey and pepper. Heat to boiling. Return chicken to skillet. Cover and cook over low heat 5 minutes or until chicken is no longer pink, stirring often. Serve with rice. Makes 4 servings. Contains 520 calories, 34 g protein, 69 g carbohydrate, 12 g fat, 70 mg cholesterol and 410 mg sodium.
Mix fruit in bowl. Cook remaining ingredients over low heat, stirring until it thickens. Cool. Stir gently into fruit and chill.
Combine all ingredients in a small jar with a shaker top. Use for seasoning broiled fish, poultry, cooked vegetables, soups or stews. Or, place it on the table to be used individually.
About 2 1/2 hours before serving: Preheat oven to 350°. Cut meat into serving pieces, trimming fat and bone. On wooden board or wax paper, using meat mallet, pound mixture of flour, salt, pepper and meat. In large skillet over medium heat in hot oil, brown meat well on both sides. Arrange meat in 3-quart casserole dish. Place carrots and potatoes on top. Sprinkle with onion soup mix and cover with 3 1/2 cups water. Bake, covered, for 2 hours.
Beat egg yolks. Add vanilla, water and condensed milk. Fold in mixture the whipping cream and add 1 cup coarsely ground Oreo cookies. Put in loaf pan lined with foil and cover with foil and freeze for 6 hours.
Preheat oven to 350°. Grease 9 x 5-inch loaf pan. In large bowl, combine sugar, orange peel, water, orange juice, oil and egg; mix well. Add flour, baking soda and powder and salt; stir until moistened. Stir in cranberries and nuts. Pour in pan and bake for 50 to 60 minutes; cool 10 minutes. Remove from pan; cool completely. Wrap tightly and store in refrigerator.
Grease and flour a 10-inch tube or Bundt pan. Preheat oven to 350°. Peel apples, core and thinly slice. In bowl, toss apple slices with 5 tablespoons sugar and 2 teaspoons ground cinnamon; set aside. In large bowl, mix together flour, sugar, salt, eggs, oil, vanilla, orange juice, baking soda and baking powder. With electric mixer, blend together on low speed for 1 minute. Clean down side of bowl with rubber scraper. Increase speed to medium and blend for 3 minutes. You will have a very thick dough. Fill prepared pan with alternating layer of batter and apples, making a total of 3 batter layers and 2 apple layers. Start and finish with batter. Bake for 1 1/2 to 1 3/4 hours or until a cake tester inserted in center comes out clean. Cool on rack 10 minutes, then invert cake. Remove pan. Allow cake to cool completely on rack.
Slice vegetables lengthwise, then across in 1/4-inch slices. Steam zucchini and onion until a bit crisp and drain. Mix sour cream and soup; add to zucchini. Melt margarine and pour over stuffing mix. Layer the two, making top layer stuffing. Bake at 350° for 30 to 40 minutes.
Mix flour, butter and nuts. Press into a 9 x 13-inch pan. Bake at 400° for 8 to 10 minutes. Let cool. Cream the cream cheese and powdered sugar. Fold in 1/2 of the Cool Whip. Spread over the crust. Slice four bananas over this. Mix the instant pudding and the milk. Pour this over the bananas. Frost with the remaining Cool Whip. Put in refrigerator.
With an electric mixer, gradually blend soup into cream cheese. Beat just until smooth. Mix in remaining ingredients. Chill. Serve as dip for crackers or chips. Makes about 2 1/3 cups dip.
Combine ingredients in a large pan. Over medium heat, bring mixture to a boil; reduce heat and simmer for about 1 hour or until vegetables are tender.
Place sweet potatoes in ungreased 1 1/2-quart baking dish. Combine the remaining ingredients and pour over potatoes. Bake at 350° for 45 minutes.
Mix hamburger with refried beans and garlic powder. Layer in order: noodles, hamburger mixture, salsa, sour cream, green onions, top with Mozzarella cheese. Repeat layers again, ending with cheese on top. Bake at 350° for 30 to 35 minutes.
Cream oleo, brown sugar and egg. Add baking soda, salt, flour, milk and vanilla. Fold in rhubarb. Put in 9 x 13-inch pan.
Prepare macaroni and cheese according to package directions. Put into greased 9 x 13-inch baking dish. Add ground beef, tomato paste, water and corn; mix well. Bake at 350° until bubbly, about 35 to 40 minutes.
In 1 1/2-quart casserole, combine soup, milk, soy sauce and pepper. Stir in beans and 1/2 can onion rings. Bake at 350° for 25 minutes. Stir. Top with remaining onions. Bake an additional 5 minutes. Yields 6 servings.
Combine shredded cabbage and chopped green pepper. Blend together mayonnaise or salad dressing, vinegar, sugar, caraway seed and salt. Toss mayonnaise mixture with vegetables. Cover and chill. Makes 6 servings.
Mix cake by package directions. Fill muffin cups lined with cupcake papers about 2/3 full of cake batter. Cream the cream cheese, sugar, salt, egg and then add the chocolate chips. Drop by rounded teaspoonfuls in the center of each cupcake. Bake at 350° for 15 to 20 minutes or until done, do not overbake. Cool on wire rack. Frost with favorite chocolate frosting.
Combine first 4 ingredients in a saucepan. Stir in 1 1/2 cups cold water. Cook and stir until thick and bubbly. Stir 1 cup of hot mixture into 3 beaten egg yolks. Return mixture to saucepan. Bring to a gentle boil. Remove from heat. Stir in butter and lemon peel. Gradually stir in lemon juice. Mix well. Cool and spread on cake. Yields 3 layer cake.
Heat oven to 400°. Combine wheat germ and seasonings; set aside. Combine water and egg white. Dip chicken into egg white mixture and then into wheat germ mixture, coating chicken thoroughly.
Soak raisins in warm water for 10 minutes and drain. Combine broccoli, onion, raisins, and sunflower seeds. Mix in the Miracle Whip and then pour over broccoli. Refrigerate overnight. Add bacon the next morning and allow to refrigerate another couple of hours.
Melt margarine in Dutch oven. Add onion, celery, green pepper, parsley and garlic. Cover and cook until tender. Add remaining ingredients, except shrimp. Cover and simmer 25 minutes or until rice is tender. Add shrimp and simmer, uncovered, to desired thickness and until shrimp are cooked, about 5 to 10 minutes.
Saute flour and margarine until golden brown. Add chopped vegetables. Cook until vegetables become clear. Add broth, soup, giblets and sliced eggs. Cook slowly for 25 minutes. Season to taste. Serve over meat and dressing.
Grind meat first, then add pimentos, pickles, onion and eggs. Mix very well with mayonnaise.
Mix salt, pepper, vinegar and sugar. Add to cabbage and toss lightly. Toast sesame seed (watch carefully) and set aside. Add chicken, carrot, sesame seed and almonds. Last add noodles (uncooked); crush in package. Toss lightly. Use packet in noodles to flavor rice later. Eat slaw while noodles are still crunchy.
Cover peas with water; soak overnight. Brown sausage, stirring to crumble. Add onion; cook until tender. Drain. Drain peas. In large pot, add peas with sausage; stir well. Add remaining ingredients; stir. Bring to boil, reduce heat and simmer 1 1/2 hours. Add water if needed. Great at New Years.
Mix grape juice concentrate, apple juice concentrate, catawba grape juice and club soda in punch bowl. Float scoops of sherbet on punch. Serve immediately. Makes 22 servings, about 1/2 cup each. Good at Christmas.
Cook tomatoes, peppers and onions together. Strain. Cook in mixture of vinegar, sugar, salt and pickling spice until thick. Water bath 10 minutes.
Mix all ingredients together. Let stand for 10 min. Form into small balls and roll in coconut.
Heat the pie filling with the pineapple juice and the ground cloves to boiling. Serve hot with baked, boiled, or broiled ham.
Mix cake as directed on package. Bake in tube pan and when cool, remove from pan and slice into two layers. Scoop a tunnel from bottom layer. Whip cream and add sugar and vanilla and whip until thick. Drain juice from berries and save. Fold berries in whipped cream and spoon this onto bottom layer of cake until full. Replace top layer and top with remaining mixture. Dribble juice of berries over top and let run down sides. Sides may also be frosted with plain whipped cream.
Fry bacon to crisp; drain and crumble. Combine remaining ingredients. Bring mixture to a boil, stirring until thickened. Remove from heat and stir in bacon pieces. May be served over lettuce or endive (either hot or cold).
Take a large cast-iron frying pan and 1 tablespoon oil and brown steak on medium heat.
Make and serve in a deep straight sided glass bowl. Slice lettuce like cabbage and put in bowl until it is one-half full. Layer each item in order given. Cover tightly. Refrigerate at least 8 hours. Do not mix at any time. Cut down through layers to serve.
Boil noodles for 10 minutes. Drain. Cook ground beef, onion, pepper, and celery. Drain. Warm soups and cheese until cheese melts. Mix all ingredients together. Grease sides of casserole dish. Bake uncovered at 350° for 30 minutes.