HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar, beating well at medium speed. Add eggs, one at a time, beating after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in flavorings. Pour batter into a greased and floured 10-inch pan. Bake at 325° for 1 hour and 30 minutes. Cool in pan 10 minutes; remove from pan and cool on a wire rack. Spoon hot glaze over warm cake.
Microwave chocolate and milk on High in a 2-quart bowl for 2 minutes, stirring after 1 minute until smooth. Stir in vanilla and nuts. Spread in a 9 x 5-inch pan. Refrigerate 2 hours. Cut.
Saute sliced mushrooms in melted butter in a skillet until tender (about 10 minutes). Drain. Dissolve bouillon cubes in hot water; set aside. Combine chicken broth, carrot, onion and celery in a Dutch oven. Bring to a boil, reduce heat and simmer, uncovered, for 10 minutes, or until vegetables are tender. Add rice; simmer for 10 minutes. Add macaroni, parsley, bouillon and pepper; cook 10 minutes. Stir in mushrooms and serve. Yields 3 1/4 quarts.
Dip cheese cubes in egg; cover with flour and dip again. Roll in bread crumbs. Place on wax paper and chill 1 hour. Fry cheese cubes in deep, hot oil until golden brown. Drain cubes on paper towels; serve immediately with sauce. Makes 1 1/2 dozen.
Melt cheese over low flame; add chili. Place in crock-pot and keep warm. Serve on chips, crackers or vegetable pieces.
Mix lemon juice, cream cheese and Eagle Brand milk together. Add pecans and pour in crust. In separate bowl, combine cherry pie filling and sugar, then pour over cream cheese mixture. Chill for at least 1 hour before serving.
Chop this all up. Put in dishpan. Pour 1/2 cup plain salt over this; do not stir. Let stand 4 hours. Drain all water off. Mix 8 cups sugar and 8 cups vinegar cold; pour over vegetables. Mix up; put in jars. Pressure cook at 5 pounds for 5 minutes.
Bake potato in foil. Before serving, cut the potato and slightly crumble meat. Top with butter, sour cream and grated cheese.
In large bowl, dissolve yeast in warm water. Add milk, sugar, salt, nutmeg, cinnamon, eggs, shortening and 2 cups flour. Blend 1/2 minute on low speed. Scrape bowl constantly. Beat 2 minutes at medium speed. Scrape bowl occasionally. Stir in remaining flour. Cover and let double in size, 50 to 60 minutes. Turn dough onto well floured board. Roll to about 1/2-inch thick; cut with 2 1/2-inch doughnut cutter. Place 2 inches apart on greased cookie sheet. Brush with melted butter. Cover and let rise until double, 20 minutes. Heat oven to 425°. Bake 8 to 10 minutes or until golden brown. Brush again with butter and shake in cinnamon sugar.
Brown sausage and green onions. Drain off fat. Add celery and cook 2-3 minutes. Add soups and chicken broth. Cook until blended. Add frozen hash browns and cook for about 1 hour. Salt and pepper to taste. Put in crock pot for 1 to 1 1/2 hours.
Mix the eggs, sugar and flour; beating well. Add the vinegar and water. Cook until desired thickness, about 5 to 7 minutes.
Place undrained pineapple in a blender container. Cover and blend until finely chopped.
In a frying pan; cook onion and green pepper in olive oil until tender. Blend in rice, tomatoes and seasonings. Cook slowly until thick. Pour into a greased casserole dish. Bake at 350° for 20 minutes. Serves 6.
Cream peanut butter and margarine. Add vanilla. Gradually add powdered sugar and mix well. Shape into balls. Melt chocolate and paraffin wax in top of double boiler (about 10 minutes). Dip peanut butter balls into chocolate mixture, using toothpicks.
Mix the first 3 ingredients together. Bake at 350° until brown. Mix the vanilla pudding with the milk. Refrigerate until set. Add cherries on top.
Mix cut-up strawberries and	glaze;	set aside. Mix cream cheese, condensed milk, Cool Whip and lemon juice until smooth. Layer vanilla wafers, strawberries and filling until everything is used up.
Mix sugar and flour together in 9 x 13-inch pan. Add in drained pineapple and mix together. Sprinkle with grated cheese. Sprinkle with crushed Ritz crackers and pour melted butter or margarine over top. Bake until golden brown at 350°.
Drain kidney beans; reserve liquid. Stir together beans, oats, onion, green pepper, tomatoes and egg. Add chili powder, garlic salt and red pepper sauce; mix well. Add ground beef and 3/4 cup Cheddar cheese. Pat mixture into a meat loaf pan. Bake in 350° oven for 60 minutes. Remove from oven. Pour reserved liquid over meat loaf. Sprinkle with remaining 1/4 cup Cheddar cheese and corn chips. Return to oven for an additional 10 minutes.
Cover carrots with water (can use chicken stock to add flavor). Slowly boil 20 to 25 minutes. Puree carrots with butter and margarine until smooth. Add other ingredients; puree 30 seconds or until smooth. Preheat oven to 375° and grease a 9-inch round cake pan. Scrape puree into the greased pan. Boil water. Put 9-inch pan into a larger pan and put boiling water into larger pan, halfway up sides of smaller pan. Bake 30 to 35 minutes or until custard is firm. Remove; let sit 15 minutes. Loosen edges and invert pan on plate.
Layer first 8 ingredients in baking dish (one 8 x 5-inch and one 13 x 9-inch). This recipe makes both. (May half recipe, if desired.) Mix mushroom soup, celery soup, tomato soup and water. Pour over layered dishes. Bake at 450° for 15 minutes. Turn down to 350° for 1 hour and 15 minutes. Top with grated American cheese and return to oven until cheese melts.
Mix all ingredients together in a large pot. Simmer. Do not cook on high, will burn.
Combine egg, milk and pancake mix as you would prepare for pancakes. Crush about 3 or 4 cups of Ritz crackers in food processor and place in a separate bowl. One at a time, dip shrimp into pancake mix, then roll shrimp into cracker crumbs. Place on tray. Deep fry until golden brown.
Make sure that both the chicken and yogurt are very cold (soak the chicken in ice cubes).
Mix rice, parsley, cheese, onion, green pepper and garlic in greased 2-quart casserole. Blend rest of ingredients; mix into rice. Sprinkle with paprika. Bake at 350° about 45 minutes or until like a soft custard.
Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks, one at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt. Add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites. Pour into three 9-inch layer pans, lined on bottoms with waxed paper. Bake at 350° for 30 to 35 minutes. Cool. Frost tops only with coconut-pecan frosting.
Cook pasta according to package directions; drain. Rinse with cold water; drain. Combine pasta and 1/2 cup salad dressing, tossing to coat; cover and chill for 3 hours. Combine chicken, remaining 1 cup salad dressing and remaining ingredients except tomatoes, tossing well. Cover and chill 3 hours. When ready to serve, combine pasta mixture, chicken mixture and cherry tomatoes, tossing well. Yield: 6 servings.
Mix sugar and cornstarch. Add water and salt. Cook until clear. Add jello and gelatin. Stir until dissolved. Cool. Pour over berries in a baked crust.
Mix ingredients together, adding milk until batter consistency. Bake at 350° for 40 to 45 minutes.
Melt butter. Add garlic; saute 2 minutes. Stir in broth and tortellini. Bring to a boil; reduce heat. Add grated cheese, salt and pepper; simmer until tortellini are tender (about 5 minutes). Add tomatoes, spinach and cut up fresh basil leaves. Simmer until heated through.
Combine first 5 ingredients. Dip bread in mixture, coating both sides. Melt butter in frying pan. Fry slices until brown. Serve with syrup.
In a large mixing bowl stir and let stand the 1 cup water and the brown sugar or molasses and honey. In a small bowl sprinkle the yeast over the 1 cup warm water and the 2 tablespoons of honey. Add to the first mixture and beat well the 3 cups warm water, salt, white flour and the yeast mixture. Stir in, then knead on floured surface, whole wheat flour and (optional) 1 cup cracked wheat. Cover, then let rise in a warm place until double in size. Punch down. Shape into loaves and place in greased bread pans. Let rise until double. Bake at 400° for 45 minutes. Yields 6 loaves.
Dissolve sugar in water and juice. Mash bananas and stir into the preceding juice mixture. Pour into large container and freeze until ready to serve. (Will freeze for months.)
Beat egg whites until stiff; set aside. In a saucepan, mix sugar and flour; add milk and vanilla and cook until custard is medium thickness. Fold gelatin (that has been dissolved in the water) and beaten egg whites. Slice angel food cake about 1/4-inch thick and line bottom of large Pyrex. Pour custard over cake. Repeat until dish is full. Set in refrigerator overnight. Cover top with Cool Whip or whipped cream. Sprinkle coconut on top. Arrange cherries on top to center each square. Score into squares.
Mix the first 6 ingredients. Bake in greased pan until brown. In a large bowl, tear up bread; add onions, celery, eggs, pepper and margarine. Mix well. Add hot corn bread which has been crumbled. Mix well. Add broth. Bake at 350° until brown. Remove from oven; pour turkey or chicken broth over dressing and return to oven for a few minutes.
Cook potatoes in boiling water until tender. Meanwhile, thoroughly blend cream cheese, 1/4 c. milk, chives and lemon juice and set aside. When potatoes are done, drain well. Mash with mixer on lowest speed. Add remaining milk, butter, garlic salt and pepper. Blend in cream cheese mixture. Pour into casserole dish and garnish with additional chives and butter. Microwave 5 to 10 minutes if serving immediately. You may cover with foil and freeze up to 4 weeks. Reheat at 350° for 1 hour.
Dig a big hole in garden of your thoughts. Into it put all your disillusions, disappointments, regrets, worries, troubles, doubts and fears and forget. Cover well with the earth of fruitfulness. Water it from the well of content. Sow on top the seeds of hope, courage, strength, patience and love.
Cook rice to equal 2 cups. While rice is hot, stir in Cheddar cheese. Make into small balls. Roll in bread crumbs lightly. Drop in hot oil until golden brown. Drain and serve. The kids love it!
Cut chicken into small pieces and fry in butter. Add rice after chicken is fried and stir for approximately 3 minutes. Add chicken broth. Chop onion and ham into small pieces, then add the rest of the ingredients. Mix together and cook on stove range over low heat. Cover and stir occasionally until cooked. (Do not add any salt!)
Melt and combine Cheez Whiz with milk in microwave. Toss spaghetti with margarine. Combine all ingredients. Mix well. Spoon into a 2-quart casserole. Cover and bake at 350° for 35 minutes. Stir before serving. Yields 6 servings.
Brown beef, bacon and onions. Add with other ingredients to crock-pot. Cook 4 to 6 hours. If meat is raw, cook 8 to 10 hours.
Cream 1/2 cup sugar and shortening; add egg, vanilla and salt. Beat well. Add 1 1/2 cups flour, baking powder and milk; mix well. Pour into well-greased muffin tins. Mix remaining ingredients until crumbly; sprinkle over muffins. Bake at 375° until well done.
Shape ground round into 4 patties; place on wax paper. Sprinkle with salt and pepper. Place patties in medium-hot skillet. Sear 3 minutes on both sides. Cook 2 to 3 minutes. Transfer to platter. Add onions to drippings; stir 30 seconds. Add flour, soy sauce and water; stir. Add any juices from platter. Simmer 2 to 3 minutes until thick. Spoon over patties.
Preheat oven to 350°. In a greased 2-quart oblong baking dish, arrange a layer of potatoes and a layer of Spam (chopped or cubed). Layer until all are used. Sprinkle on Cheddar cheese. Mix spices with the mushroom soup and spoon over the top. Cover with foil and bake for 45 minutes or until potatoes are tender.
Wrap chicken with bacon and dried beef. Mix sour cream, soup and milk. Pour over chicken. Bake about 1 hour at 350°. Serve over noodles or rice.
Cook chicken and remove from bone and chop. Mix together all ingredients and combine with chopped chicken. Crush 1 package of Ritz crackers; add this to 1 stick melted butter. Put this on top of casserole and bake at 350° for 45 minutes.
Mix sugar, salt, oil and milk in medium-sized heavy pot. Stir with a wooden spoon over low heat until sugar is dissolved. Add pecans and cook over medium heat to soft ball stage or 234°. Turn off heat and let cool for 5 minutes. Beat with wooden spoon until mixture begins to thicken and coat nuts slightly. Rapidly drop from a spoon to form patties. Makes 90.
Cream butter and sugar; add vanilla and beaten egg. Beat well. Sift flour with spices and soda, then add to cream mixture alternately with applesauce. Add nuts and dates. Bake in loaf pan or tube pan 1 1/4 hours at 350° or until done when tested.
In medium saucepan, combine milk and rice. Bring to boiling. Reduce heat; cook, covered, over low heat for 20 minutes, stirring occasionally. Uncover; cook the rice mixture for 5 minutes more.
Mix together all but ham. Pour ingredients over ham and bake at 350° for 2 1/2 hours. Line pan with foil. Put 1-inch water in roaster under foil.
Mix ingredients in large bowl. Pour into a greased 10-inch square Pyrex dish. Bake 30 to 40 minutes in preheated 400° oven. (Makes a thick, cake-like bread, great with soups.)
Heat oven to 400°. Prepare Savory Crunch. Arrange onion rings in ungreased 8 x 8 x 2-inch ungreased square baking dish. Drizzle with margarine. Arrange fish on onions; drizzle with lemon juice. Sprinkle Savory Crunch evenly over fish. Bake, uncovered, until fish flakes easily with fork, about 30 minutes. Makes 4 servings.
Arrange apples in baking dish. Pour orange juice over apples. Combine remaining ingredients until crumbly. Sprinkle over apples. Bake 20 to 25 minutes in 350° oven. Serves 4.
Mix all ingredients in large bowl. Pour into greased pan and bake at 375° for about 10 to 15 minutes.
Shred all vegetables. Mix vinegar, vegetable oil, sugar, salt and pepper; pour over vegetables. Stir to combine. Cover; refrigerate 8 hours before serving.
Mix water, sugar, pickling spice, vinegar and salt. Boil for several minutes. Put some dill in the bottom of each jar. Pack cleaned cucumbers in the jars. Put one slice of garlic in each jar and put some dill on top of cucumbers. Pour boiling brine over the cucumbers and seal jars.
Mix first four ingredients until moist. Add poppy seed and water. Mix well. Bake at 325° for 1 hour in 10-inch tubepan, 50 to 55 minutes in 3 loaf pans or 45 to 50 minutes in 4 to 5 mini pans.
Combine all dried ingredients. Dip chicken in butter, then in dry mixture. Place in shallow baking dish. Bake at 375° for 25 minutes or until tender.
Boil potatoes in skins, slice; dice bacon and fry until brown and crispy. Remove; drain on paper towels. Saute onion in bacon grease, stir flour into onion mixture. Gradually add vinegar, water, salt and pepper; stir constantly to thicken. Add bitters, cook until smooth and glossy. Add potatoes; heat through. Add bacon bits. Garnish with parsley. Serve warm.
Mix flour, shortening, sugar and salt together with a fork. Combine mixtures. Chill for 15 minutes. Makes 2 double 9-inch pie shells.
Cook carrots, drain and mash, about 1 cup. Cool. Cream butter, sugar, egg and vanilla; beat until fluffy. Stir in carrots. Stir together dry ingredients. Blend into creamed mixture. Drop by teaspoon onto ungreased cookie sheet. Bake in a 375° oven for 12 minutes. Yields 5 dozen.
Mix chicken, onions, sour cream and 1 can of mushroom soup. Place mixture in tortillas and roll up. Place in baking dish and bake 10 minutes at 350°. Mix salsa and other can of cream of mushroom soup. Pour over tortillas. Sprinkle on cheese. Bake another 20 minutes or until cheese melts.
Pound chicken until 1/2-inch thick. Dip in egg white and roll in crumbs. Saute in oil about 3 minutes per side until done.
Combine butter, sugar and dates in a medium saucepan. Bring to a boil; cook, stirring constantly, for 3 minutes. Stir in cereal and pecans. Cool to the touch. Shape into 1-inch balls and roll each in coconut or powdered sugar. Makes about 4 dozen.
Grind the shrimp. Mix with cream cheese that has been blended with enough mayonnaise to make soft. Add other ingredients. Serve with Fritos or your favorite crackers.
Mix butter or oleo, sugar, cocoa, milk, salt and vanilla. Bring to boil 3 to 5 minutes. Add oats, peanut butter and pecans. Drop by teaspoon on wax paper.
In large pot, saute onion and garlic in olive oil until soft. Mix in next 4 seasonings. Stir in zucchini and carrots until well blended. Cook 1 minute over low heat, stirring occasionally. Stir in chopped tomatoes and kidney beans. Bring to boil. Reduce heat and simmer for 30 to 45 minutes or until thick. Top with garnish. Serves 8.
Pour boiling water over chopped apricots and soda. Let stand until cool. Cream sugar and butter. Add beaten egg. Sift together flour, baking powder and salt. Add apricot mixture and nuts. Mix and bake in greased bread tins. Bake at 350°. Baking time will depend on the size tin used.
Wash and slice thin the cucumbers. Soak 24 hours in salt water (1/2 cup salt to 1 quart water), then drain. Cover with fresh water for 24 hours, then drain. Simmer in weak vinegar water with 2 tablespoons alum for 3 hours.
Place meat in slow-cooking pot; cover with sliced onion. Combine garlic, ketchup, Worcestershire sauce, sugar, salt, paprika and mustard. Cover and cook on low for 9 to 10 hours. Turn control to high. Dissolve flour in small amount of cold water. Stir into meat mixture. Cook on high 10 to 15 minutes or until slightly thickened. Serve over noodles or rice. Serves 5 to 6.
Put corn in buttered casserole. Add beaten eggs to corn. Add margarine, crackers, salt and pepper. Mix well. Bake at 350° for 45 to 50 minutes or until golden brown.
Heat butter over low heat until melted. Stir in flour, onions, soup base, salt and pepper until smooth. Add water and milk, stirring constantly. Heat to boiling and boil 1 minute while stirring. Stir in chicken and frozen vegetables. Set aside. I usually add 2 to 3 cooked and diced potatoes, also.
Grind oranges, apple and cranberries together. Dissolve jello in hot water. Soak gelatin in cold water; add to jello. Add sugar, lemon juice and other ingredients. Mold.
Mix first 6 ingredients, then add remainder. Put into 2 (1 pound) coffee cans or two loaf tins, greased and floured. Bake at 350° for 1 hour.
Boil this for 5 minutes. Add to peppers and onions; heat to boiling. Seal in sterilized jars. Yields approximately 3 pints.
Brown ground chuck in skillet, stirring until crumbly. Add garlic, seasoned salt and pepper. Simmer for 10 minutes; drain. Add tomatoes and tomato sauce; mix well. Simmer, covered, for 30 minutes. Reserve 1/3 meat sauce. Layer remaining meat sauce, noodles, Mozzarella cheese and cottage cheese, 1/2 at a time in 8 x 12-inch baking dish. Top with reserved meat sauce and Parmesan cheese. Bake at 350° for 20 minutes or until bubbly. Yields 6 servings.
Combine ground beef, rice, milk, minced onion, salt and pepper in a bowl. Mix lightly, but well. Drop rounded tablespoonful of mixture into 13 x 9 x 2-inch baking pan.
Grease and flour a 13 X9 pan. Mix sugar, oleo, vanilla and egg. Stir in dry ingredients. Mix in nuts and chips. Spread in pan. Bake at 375 degrees for 12-14 minutes or until golden brown.
In large saucepan, combine water and salt. Bring to boil. Add shrimp. Simmer 1 to 3 minutes; drain.
Cook beef, onion and pepper. Drain. Add the rest of the ingredients except cheese. Microwave 15 to 17 minutes on High, covered. Stir 2 to 3 times during cooking time. Top with cheese; cover. Let stand 3 to 5 minutes.
Combine chicken, celery and grapes in a large bowl. Sprinkle with salt and pepper. Add mayonnaise and sour cream; mix thoroughly. Chill.
Grease 9 x 13 pan well. Sprinkle cheese on bottom of pan, then the onion bits. In bowl, beat eggs, milk and seasoning. Pour over the cheese and onion bits. Bake at 300° for 50 to 60 minutes. Be sure the center is done.
Melt butter in large saucepan over low heat. Add celery and onion. Cook until tender but not browned.	Add flour and stir until mixture is smooth. Gradually add chicken broth and bring to a boil. Blend in peanut butter and simmer 15 minutes. Stir in cream, salt and pepper. Heat and serve in soup bowls. Garnish with paprika. Yields 8 servings.
Combine chocolate chips, margarine and peanut butter in heavy saucepan. Put on low heat and melt. Cool partly so marshmallows don't melt. Add marshmallows and stir until all are covered. Pour into 9 x 13-inch greased pan or cookie sheet and place in refrigerator. When cold, cut into bars and store in refrigerator or cool place.
Mix dry ingredients. Add the egg (beaten), sour cream and milk. Beat well and bake in shallow pans in a hot oven at 450° for about 1/2 hour.
Cream butter and sugar; dissolve soda in buttermilk. Add eggs, one at a time, to butter and sugar mixture. Blend flour and spices. Add alternately with milk to butter and sugar mixture. Add vanilla, jam, raisins and nuts. Mix well. Batter will be thick.
Roll out each biscuit until flat and large enough for pie. These will need to be rolled in flour before rolling. Mix sugar and spice together in bowl large enough to put fried pie in; coat each side of pie. Fry pies in hot melted shortening; immediately coat with sugar mixture. Each pie will hold approximately 2 tablespoons applesauce.
Put pie filling in 9 X 9 baking dish. Mix other ingredients to form crumbly mixture. Sprinkle over cherry pie filling. Bake at 400 for 25 minutes or until top is crisp and golden brown.
Mix all ingredients together and let blend in refrigerator at least 1 hour prior to serving. Mix in lettuce or serve dressing on side. Top salad with bagel chips.
Combine beef, cheese, salt, garlic, bread crumbs, oregano, rosemary, parsley and 1/2 cup of the dry white wine; mix well. Shape mixture into small balls. Brown well in heated oil; drain on Scott towel. Refrigerate until ready to use.
Mix well. Bake at 325° for about 10 minutes until lightly browned. (Don't let them get very brown or they will taste burned.) Roll in powdered sugar while they are still warm.
Mix oil and sugar. Add eggs and beat well. Add baby food. Sift together flour and cinnamon and gradually add to wet ingredients. Bake in tube pan at 350° until done. Top with frosting.
Cook manicotti according to package. Cook off hamburger, season to taste. Add the rest of the ingredients, stir thoroughly. Stuff noodles, put in pan, cover with your favorite prepared spaghetti sauce or your own. Cover with about 2 more cups of cheese, more or less to your own taste. Serves 7.
Heat oven to 375° (quick moderate). Mix shortening, sugar, egg and flavorings thoroughly. Measure flour by dipping method or sifting. Mix flour and salt; stir into shortening mixture. Divide dough in half. Blend red food coloring into one half. Roll a 4-inch strip (using 1 teaspoon dough) of each color. For smooth, even strips, roll them back and forth on lightly floured board. Place strips side by side; press lightly together and twist like rope. For best results, complete cookies one at a time. Place on ungreased baking sheet. Curve top to form handle of cane. Bake about 9 minutes until lightly browned. While still warm, sprinkle with mixture of peppermint candy and sugar. Makes about 4 dozen candy canes.
Bake cake in oblong pan as directed. Combine crushed pineapple with 1/2 cup brown sugar (packed). Bring to boil. With point of sharp knife, mark cake into 1-inch squares, cutting 1/2-inch deep. Spoon hot pineapple mixture over hot cake. Allow to cool. Serve with whipped cream.
Crush Oreo cookies and mix with 1/3 cup softened (melted) oleo. Press into 9 x 13-inch dish and freeze. Spread softened ice cream over crust and freeze again.
Mix sugar, vinegar, celery seed and alum until sugar is dissolved. Pour over cucumbers. Put in jug and keep refrigerated. You may add peppers and squash, if desired.
Blend together cheeses, mayonnaise and egg. Cut crust off bread and roll thin. Spread with cheese mixture. Top with 1 stalk asparagus each. Roll up and cut in 3 pieces. Dip in melted butter. Bake on a cookie sheet at 350° for 15 minutes (until browned). May be frozen unbaked.