HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 300°. Grease and flour a 10-inch tube pan. Cream butter; gradually add sugar, beating well at medium speed with an electric mixer. (This takes about 15 minutes.) Add eggs, one at a time, beating after each addition. Add flour to creamed mixture alternating with milk, beginning and ending with flour. Mix just until blended after each addition. Stir in flavorings.
Melt butter in skillet (225°). Add onion and celery; cook until tender. Combine with ingredients until done.
Preheat oven to 350°. Combine margarine, lemon and pepper seasoning and ReaLemon juice. Cut excess skin and fat from chicken, if desired. Cut potatoes in half.
In 10-inch skillet, melt butter over medium heat. Stir in sugar and dates; remove from heat. Stir in egg. Return to heat. Cook over medium heat, stirring constantly, until mixture comes to a full boil for 4 to 6 minutes. Boil, stirring constantly, 1 minute. Remove from heat.
Chop vegetables and saute in 2 to 3 tablespoons olive oil (with meat if used) until onion and pepper begin to get soft (or meat is browned). Add beans, soup, tomato paste and spices and mix well. Simmer over medium heat, stirring occasionally for 15 to 30 minutes. Pour into casserole dish. Prepare cornbread according to box directions and spread cornbread mixture over top of tamale. Bake at 425° until cornbread is brown on top and done throughout (about 30 to 45 minutes).
Brown meat and onion in large deep frypan. Add mushrooms also. Cook noodles as directed in boiler. Drain fat off meat mixture. Return meat mixture to heat. Add tomato sauce, tomatoes and spaghetti sauce. Cook and stir ingredients 5 or 10 minutes. Drain water off noodles. Layer ingredients: noodles, meat mixture, cottage cheese and Mozzarella cheese. Repeat if necessary. Top with Parmesan cheese. Cook at 325° for 30 minutes. Allow to cool some and cut in squares. Serve with salad and rolls.
Sprinkle oatmeal into the 2 cups boiling water in pan. Bring to boil again. In a bowl, place salt, molasses and butter. Pour oatmeal mixture over this and allow to cool to lukewarm.
Heat oven to 350°. Grease cookie sheet or use Pam. Beat together margarine and sugar until creamy. Add egg yolks and vanilla; beat well. Add combined oats, flour and 2/3 cup nuts. Beat egg whites with fork. Shape dough into 1 inch balls. Dip in egg white; press one side into remaining nuts. Place nut side up on cookie sheet; press thumb deeply in center of each. Bake 8 minutes. Place kiss into each center; return to oven 5 to 7 minutes, until lightly browned.
Beat eggs until thick and lemon colored. Stir in next 5 ingredients, mixing well. Pour mixture into pastry shell. Bake at 350° for 50 minutes or until filling is set.
Combine marshmallow creme, sugar, milk, margarine and salt. Bring to a full boil over medium heat. Stir constantly! Remove from heat, add chocolate pieces and stir until all chocolate is melted. Add nuts and vanilla. Stir well. Pour into buttered pan. Cool. Cut into squares.
Mix together the beaten eggs, oil, sugar, zucchini and vanilla. Sift together the flour, salt, nutmeg and cinnamon; add chopped nuts to first mixture. Grease and flour 2 loaf pans. Divide batter into each. Bake at 350° for 1 hour.
Separate buns, then butter and toast under broiler until golden brown. Spread each half with tuna mixture and return to broiler until golden brown. Top each half with a slice of tomato and broil until tomato is wilted. Top each half with a slice of cheese. Broil until melted.
Remove the stems from berries; set aside a few perfect berries to garnish the cake. Crush the rest slightly and sweeten to taste. Butter a 9-inch round cake pan. Set the oven at 425°.
Grind onions, potatoes, celery and clams. Put fat in bottom of heavy pot. Stir in flour. Add ground mixture, water and seasonings. Boil just until vegetables are tender.
Mix all ingredients except cornbread mix. Add it last. Pour into greased 9 x 13-inch casserole. Bake 25 minutes at 400°. Serve hot.
Will need an 8 ounce coffee glass. Mix hot Tequila and Kahula in glass. Fill with coffee. Top with whip cream. Add cinnamon stick as garnish.
Bowl 1: Mix cream cheese, margarine and confectioners sugar. Fold in Cool Whip.
Mix first 4 ingredients together. Put in baking dish. Put sauce on top of meat loaf and cover with wax paper. Cook on Roast, or High for 25 to 32 minutes.
Heat oven to 375 degrees. Grease bottoms only of muffin tin. In large bowl, combine flour, cornmeal, baking powder, salt and lemon peel. Mix well. Add milk, honey, oil and egg; stir just until dry ingredients are moistened. Fill prepared muffin cups 2/3 full. Bake for 13-18 min. or until very light brown and toothpick inserted in center comes out clean. Immediately remove from pan. Best served warm. Makes 1 dozen.
Drain corn; reserve liquid. Mix corn liquid with milk to make a 1/2 cup. Beat eggs; mix with milk. Add flour, baking powder and salt with eggs and milk. Stir in corn. Mixture should be of a semi-stiff consistency. If not, add more flour. Drop by teaspoonful into hot cooking oil. Fry until golden brown. Drain on paper towel.
In a saucepan, combine shredded cabbage with all ingredients except apples and sugar. Cover and cook over moderate heat for 15 minutes, tossing several times so the cabbage will cook evenly. Add apples; toss again. Cover; cook 5 minutes longer. Add sugar. If more water is needed during cooking, add 2 or 3 tablespoons but when the dish is done, all moisture should have cooked away. Yield: 6 servings. Approximate calories/serving: 45.
Brown meat and drain. Cut cheese in chunks. Place over meat. Cover and simmer until cheese melts, stirring occasionally. Add spices and simmer. Spoon meat mixture onto round rye bread or small slices party bread. Place on cookie sheet. Bake at 350° for approximately 10 to 15 minutes or until slightly brown and bubbly.
Mix all ingredients together. Pour into a greased 9-inch pie plate. Bake at 350° for 30 to 45 minutes.
Brown meat with garlic salt. Cook macaroni; drain. Mix meat, macaroni, onion, mushrooms and sauce in casserole. Bake uncovered at 350° for 30 to 45 minutes. Sprinkle with grated cheese of your choice prior to serving.
Brown meat in a hot skillet. Add the juices and honey; cook until meat reduces down and thickens. Be careful not to let it burn. (The juice gives it the flavor.)
Melt oleo; add cocoa and milk.	Bring to a boil and add sugar and vanilla.
Put bananas, orange juice and lemon juice in blender. Add other ingredients and freeze. Thaw for 3 hours and serve.
Mix bran and milk; let sit 10 minutes. Mix dry ingredients together. Mix liquid ingredients together, then add to dry mixture. Add bran mixture. Bake 20 to 30 minutes at 400°. Makes 12.
Combine dry ingredients in a huge bowl; mix well by hand. Combine all the wet ingredients. Add the wet ingredients to the dry ingredients and mix well. Store in a wide-mouth gallon jar in refrigerator. The batter will keep for 6 weeks if you haven't consumed it by then. When desired, fill greased muffin tins 2/3 full. Bake at 400° for 15 minutes or until they test done.
Cream together cheese and butter. Add salt, flour and paprika; mix well. Drain olives. Wrap 1 teaspoon of cheese mixture around each olive and place on cookie sheet. Place cookie sheet in freezer. After balls are frozen, place in plastic bag and store in freezer until ready to use. Take quantity needed out of freezer and place on cookie sheet and bake at 400° for 10 to 15 minutes.
Mix all ingredients except eggs together. Add eggs last, one at a time (mixing after each egg). Bake at 350° for 1 hour and 10 minutes (in Bundt pan).
Mix the following ingredients together: zucchini, eggs, vanilla, liquid oil and sugar. Then add: soda, baking powder, cinnamon, salt and nuts, if desired. Slowly add flour, a little at a time. Mix together and pour into greased loaf pans. Bake at 325° for 55 to 60 minutes. Makes 2 loaves.
Brown meat and onion slightly in butter. Add rest of ingredients in large kettle and simmer slowly 3/4 to 1 hour.
Preheat oven to 350°. Grease 13 x 9 x 2-inch baking pan. In large bowl, cream butter and sugar until light and fluffy (high speed). On medium speed, beat in egg, salt, cinnamon and bananas. Stir in remaining ingredients. Pour batter into greased pan. Bake for 45 to 55 minutes. Cool completely. Cut into 12 bars.
Preheat oven to 250°. Melt margarine in oven in shallow roasting pan (15 x 10 x 2-inch). Remove. Mix in salt and Worcestershire sauce. Add cereals, nuts and pretzels. Mix thoroughly to coat all pieces. Return to oven for one hour. Stir every 15 minutes. Pour out on absorbent paper to cool. Remove excess oil. Store in airtight container.
Braise meat and onion	until well done. Mix in Texas Red Chili seasoning, flour and 2 cups au jus or beef stock. Simmer mixture for approximately 20 minutes, stirring often so chili does not stick	and burn. Serve in bowl topped with grated cheese and diced onions. Serve with taco salad, nachos and burritos.
Butter crackers and crumble to make 1 cup. Cook broccoli in microwave. Set aside. Place crackers in bottom of casserole. In microwave, saute onion, 2 minutes. Add mayonnaise, soup and eggs to make a sauce. Pour into broccoli and blend. Pour mixture over crackers. Sprinkle more crumbled crackers on top. Cook 6 to 7 minutes on High power or until mixture is set. Cover with cheese and microwave until melted.
Mix softened cream cheese; add milk and Worcestershire sauce. Mix together; add crabmeat with spoon, then add onion. Bake at 300° for 20 minutes.
Cook fettuccine as directed on package. Meanwhile, combine onion, garlic, Butter Buds or chicken broth, basil, oregano and black pepper in a 2-quart glass measure. Cover with venter plastic wrap and microwave on High for 3 minutes. Stir flour into onion mixture. Using wire whisk in a salad bowl, blend milk into mixture; recover. Stirring with whisk after every 2 minutes, microwave on High 6 to 7 minutes or until thickened. Stir Mozzarella cheese into mixture and set aside. Place broccoli and bell pepper in a 1-quart casserole. Cover and microwave on High 2 to 3 minutes. Drain pasta and stir reserved sauce into it along with vegetables. Sprinkle Parmesan cheese on top and serve immediately.
Heat oven to 200°. In 2-quart pan combine brown sugar, butter, corn syrup and salt. Cook over medium heat, stirring occasionally until mixture comes to a full boil, 12 to 14 minutes. Continue stirring until mixture reaches soft ball stage. Remove from heat. Stir in baking soda. Place popcorn in grocery bag. Pour mixture over popcorn. Shake. Place popcorn on jelly roll pan. Spread out. Bake 20 minutes. Stir. Continue baking for 25 minutes more. Remove from oven immediately. Place caramel corn on waxed paper. Cool. Break into pieces.
Mix well. If you want chocolate, add 3 tablespoons cocoa. Pat into 9 x 13-inch pan lined with wax paper. Refrigerate until firm. Cut into pieces.
Brown ground beef and onion together. Drain. Return to pan; add cream of mushroom soup, corn, salt and pepper. Simmer while making mashed potatoes. In a 2 x 9 x 13-inch baking pan (glass or aluminum), pour ground beef mixture in pan. Layer with mashed potatoes; top with cheese. Bake in 350° oven for about 10 minutes or until cheese has melted.
Fry bacon, crumble and set aside. In bacon grease, saute bell pepper, onion and celery until soft. Drain and mix with butter beans and soup. Heat until hot. Place in casserole dish. Cover with cheese and bacon. Bake at 350° until cheese is melted.
In large saucepan or pot, combine all ingredients except ginger ale. Over medium heat, simmer about 15 minutes to blend flavors. Remove spices with a spoon. Just before serving, add ginger ale. Heat through. Serve hot. Garnish as desired.
Mix meat, soups, enchilada sauce, onion and spices. Layer in a large baking dish with tortillas or chips. Cover with cheese. Bake at 400° about 20 minutes or until bubbly.
Beat egg whites until foamy. Add the mixed nuts. Remove nuts from egg whites. Put sugar in plastic bag. Put nuts in bag of sugar and shake until all coated. Put in large ungreased cookie sheet in 1 even layer. Bake in 400° oven for 45 minutes to 1 hour or until crispy, stirring every 10 to 15 minutes.
Preheat oven to 350°. Beat together first 6 items. Add rest of ingredients. Drop by teaspoon onto a greased cookie sheet. Bake 12 to 15 minutes. Cool, then serve.
Drain fruit. Arrange in shallow, 2-quart casserole; use glass. Combine all other ingredients to make sauce. Pour over fruit. Bake at 300° (uncovered) for 1 hour. Makes 8 to 10 servings (at least).
Mash avocados to desired texture. Add remaining ingredients, mix well. Chill. (Green onion, green bell finely chopped, garlic, lime juice, salt and pepper, and cumin can all be added if desired.)
In a medium saucepan, combine juice, sugar, cinnamon, nutmeg and cloves. Cook and stir over medium heat until sugar is dissolved. Add cranberries and raisins. Bring to boiling; reduce heat. Cook and stir for 3 to 4 minutes or until cranberries pop. Remove from heat. Stir in pecans. Transfer to a serving bowl. Cover and chill thoroughly until serving time. Makes 8 (1/3-cup) servings.
Cream the butter well. Add sugar and salt. Cream thoroughly. Add flour and blend in completely. Shape dough into 2 rolls approximately 1 to 1 1/2-inches in diameter. Wrap individually in wax paper and refrigerate for several hours or overnight. Cut and place on ungreased cookie sheets. (They do not spread.) Bake at 350° for 12 to 15 minutes. Cool completely before frosting.
Cook spinach according to package directions and let cool. Mix all ingredients together in the order given, except tomatoes. Arrange tomato slices on greased cookie sheet and place scoop of spinach on top of each slice. Bake at 350° for 20 minutes. Spinach mixture can be made the day before and refrigerated.
Wash round steak under cold water to remove any bone residue left from slicing. Place steak flat in 8 1/2 x 13 x 2-inch pan. Place onion slices over steak. Cover tightly with aluminum foil. Bake at 300° for 2 1/2 to 3 hours. Do not uncover until done.
Sift together flour, salt and soda. Cream shortening (add sugar gradually) until fluffy. Add eggs. Beat until smooth. Stir in mincemeat. Gradually add flour mixture. Mix well. Drop by teaspoonfuls on greased baking sheet (two inches apart). Bake at 400° about 12 minutes. Makes about 48 cookies.
Boil macaroni and drain. Melt 1/2 stick margarine in a pan and add milk and flour (as needed) to make a medium thick white sauce. Do not let the white sauce turn brown. Add salt and pepper and cheese, saving some cheese for the topping. Let cheese melt into the cream sauce. Pour the white sauce over the cooked macaroni and top with the remaining cheese. Bake at 350° until bubbling and almost brown.
Soak whole cabbage for 10 minutes in cold water; cut in 1/2-inch strips. Put in boiling water; boil for 10 minutes. Remove from heat and let set for 5 minutes; drain. Melt Velveeta cheese and cream of mushroom soup in 1 1/2-quart dish. Put layer of cabbage and top with mixture, another layer of cabbage and rest of mixture. Top with bread crumbs; heat in oven.
Mix eggs and sugar. Add pineapple. Top with bread crumbs and melted butter. Bake in buttered dish. Bake at 350° for 1 hour.
Brown ground beef and pour off fat. Cook and grind chicken and pork. Use broth from pork and chicken as needed to cook.
Heat oven to 350°. Melt butter in a 9 x 13-inch pan in oven. Beat eggs; add flour, milk, salt and baking powder, then add cheese and spinach. Be sure spinach has been squeezed dry. Mix well. Pour in pan and bake for 35 minutes. Cool and let set. Cut into squares.
Beat the cake mix, pudding mix, water, oil, lime juice and eggs, just until ingredients are blended and no large lumps remain. Pour into greased and floured tube or Bundt pan; bake for 55 minutes at 350°, or until cake is done. Cool cake in pan until lukewarm. Poke holes into cake with large fork. Blend together the topping ingredients thoroughly. Pour topping over cake. When cake has cooled completely, turn out onto a serving platter and pour any topping from baking pan over the cake. Makes 12 servings.
Thoroughly cream shortening, vanilla and sugars; add egg and beat thoroughly. Add sifted dry ingredients. Sift in chocolate and nuts. Drop from a teaspoon onto a greased cookie sheet. Bake in a moderately hot 350° oven about 12 minutes.
Saute onions and fry bacon. Set bacon aside. Cook green beans and onions. Add seasonings to taste. Add bacon. Leave approximately 2 to 3 tablespoons of bacon grease in pan so beans don't stick and to flavor. Do not overcook beans. Leave a little crunchy but done.
Cream sugar and oil. Add eggs, pineapple (drained), vanilla and carrots. Sift the dry ingredients and add to creamed mixture. Add nuts and raisins. Bake in very lightly greased 9 x 15-inch pan for 35 to 40 minutes at 350°. Top with Awesome Cream Cheese Frosting.
Sift flour, salt and baking powder. Add shortening and rub very lightly with tips of fingers. Add milk and roll out 1 or 2-inches thick. Cut in 4-inch squares. Brush with butter and put in 1 teaspoon of deviled ham in 3 corners square shape. Brush over with butter and bake in moderate oven. Makes a good lunch or snack.
Cream the butter, sugar and vanilla. Sift and stir in flour and salt.	Mix in nuts. Chill dough. Roll into 1-inch balls and place on ungreased cookie sheet. Bake at 400° until set, but not brown. While warm, roll in confectioners sugar.
Let yeast and warm water rise about 10 minutes. Stir in 2 1/4 cups warm sour cream, sugar, soda, salt, eggs, shortening, then flour to make soft dough. Roll out to about 1/4-inch thick. Cover with melted butter, then cover with cinnamon and sugar. (Add raisins now if wanted.) Roll and cut 1/2-inch thick. Place on pans; let rise. Bake in 350° oven for 15 to 20 minutes. Do not overcook.
Cut ribs and place in shallow pan. Sprinkle on salt, pepper and onion. Roast uncovered at 450° until browned, about 20 minutes. Combine all other ingredients, except lemon slices; bring to boil over medium-high heat, then remove from heat. Remove meat from oven, top with lemon slices and pour on sauce. Bake at 350° for 1 1/2 hours, basting often. Makes 4 servings.
Soften cream cheese and blend with milk. Mix with all other ingredients except nuts and place in an 8-inch pie pan. Sprinkle with nuts. Bake at 350° for 15 minutes. Good with Fritos corn chips.
Mix ingredients and bake according to box instructions in a cookie sheet or jelly roll pan, 11 x 17-inch. Baking time should be on box (usually 25 minutes). When cake is done and still hot, spread peanut butter on top. (Peanut butter will melt and spread easily.) Cool cake until peanut butter sets. Frost cake with the chocolate icing.
Melt butter; blend in flour. Add milk, salt and pepper and cook. Add cheese, stirring continually until blended. Line a 1 quart casserole with a layer of asparagus, almonds, then sauce. Continue until all ingredients are used, topping with almonds. Bake, uncovered, at 350° until bubbly, approximately 20 minutes.
Bring 2 quarts water to a boil. Pour over tea leaves. Steep 15 minutes with lid on. Strain over sugar. Stir until dissolved. Boil 1 quart water. Steep same leaves 15 more minutes. Mix with sugar solution, 1 quart concentrate to 3 to 4 quarts water.
Combine flour, baking powder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir until blended.
Dissolve gelatin in boiling water. Add strawberries; stir until strawberries are thawed. Pour into oblong dish; refrigerate until firm. Combine nuts, pineapple and whipped topping. Spread over firm gelatin. Refrigerate until top layer is firm. Cut into squares; serve on lettuce leaf.
Combine milk, oil and egg white in cereal until moistened. Let stand 5 minutes. Combine flour, sugar, baking powder and cinnamon. Add to cereal mixture. Stir until well blended. Bake in muffin pans at 400° for about 20 minutes. Makes 12 small muffins.
Combine all ingredients except cheese in a 1 1/2-quart casserole. Bake at 350° for 30 minutes. Remove from oven, stir and top with cheese. Bake 5 to 10 minutes more or until cheese melts. Serves 4.
Mix all ingredients by hand in a large bowl. Pour into cake pan and bake at 325° for 45 minutes. Cool thoroughly. Dust with powdered sugar and cinnamon.
Cream margarine and sugar. Blend in eggs and vanilla. Sift dry ingredients; add to sugar mixture. Add apples and nuts; mix thoroughly. Bake in 9 x 13-inch cake pan at 350° for 40 to 45 minutes. Use whip cream for frosting.
Melt together chocolate chips, peanut butter and butterscotch chips. Spread half of mixture on greased jelly roll pan. Boil 1 minute, vanilla pudding and milk and 2 pounds of powdered sugar. Spread on top of chocolate layer. Chill. Mix 1 pound dry roasted peanuts with other half of chocolate mixture. Put on top of pudding. Chill thoroughly and cut. May freeze.
Grind cranberries, apples and pecans in blender. Pour sugar over the blend. Prepare jello with hot water and undiluted orange juice. When jello is syrupy, stir in cranberry mixture.
Mix dry ingredients (except brown sugar) together in large pan. Whiz other ingredients in blender. Add liquid to dry ingredients. Mix thoroughly. Put in large shallow pans and bake at 250°. Stir every 15 to 20 minutes to prevent burning. Bake until golden brown and crisp, about 1 1/2 to 2 hours. Serve with milk. Add fruit, if desired: fresh peaches, strawberries or fruit puree.
Mix together the first 4 ingredients in an 8-inch cake pan. Then make 3 wells in the mixture. Put vanilla in first, vinegar in the second and margarine in the third. Pour water over all and mix with a fork until ingredients are entirely mixed. Bake at 350° for 30 minutes or until done.
Cook eggplant in boiling salted water 8-10 minutes, drain. Wash with cold water, drain. Add remaining ingredients except cheese. Add a small amount of butter on top of casserole. Bake at 350 degrees for 30 minutes. Remove from oven, sprinkle with cheese. Return to oven until cheese melts.
Cook ground beef and onions in large pot until brown; drain. Add garlic salt, spaghetti sauce, stewed tomatoes and undrained mushrooms. Mix well. Simmer 20 minutes. Cook macaroni shells and drain and rinse with cold water. Drain. Pour 1/2 of the shells in a large, deep casserole dish. Cover with 1/2 of the sauce. Spread 1/2 of the sour cream over the sauce and sprinkle 1 package of the Mozzarella cheese over the sour cream. Repeat layers. Cover; continue baking until cheese melts and browns slightly.
Shape sausage into 1-inch balls. In medium skillet, brown balls. Remove and drain. Pour fat from skillet. Melt butter over low heat; stir in flour and salt until mixture is bubbly. Remove from heat. Stir in broth, cream and mushrooms with liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Heat oven to 425°. Divide chicken, sausage and sauce into 6 ungreased individual baking dishes. Place one pastry round on each dish, fold pastry under, even with edge of dish. Flute. Cut slits on top. Place dishes on baking sheet and cover with aluminum foil. Remove foil the last 10 minutes of baking. Bake 30 minutes or until crust is brown. Insert pastry chicken in each baking dish. Makes 6 servings.
Mix chili sauce, jelly and lemon juice in bowl. Spoon into 9 x 13-inch baking pan. Combine ground beef, eggs, salt and pepper in bowl. Mix well. Shape into miniature meatballs. Add to mixture in pan. Bake, covered, at 350° for 1 hour. Bake, uncovered, for 30 minutes longer. Transfer to chafing dish. Serve hot with wooden picks. Yield: 40 servings.
Select good ripe figs. Mash well. Add sugar. Cook over low heat about 20 minutes or until color changes. Add Jell-O directly from package. Cook another 10 minutes while still hot. Put into jars and seal.
Brown hamburger in a big pot. Pour off excess grease. Add onion and green pepper; brown. Add beans and tomato sauce. Add water. Sprinkle in chili powder; blend in. Simmer about 30 minutes and serve over rice. Serves 6.
Put apples in 8-inch square microproof baking dish. Mix remaining ingredients and crumble over top of apples. Cover with waxed paper.
Mix in glass the molasses and milk. Add 1 scoop of ice cream. Fill glass with soda. Stir with the candy peppermint.