HumbleIntelligence/food-ner-1-Million huggingface dataset:
Have all ingredients at room temperature. Cream butter and Crisco; add sugars. Beat for 5 minutes on medium speed of mixer after the sugars are mixed with butter. Beat in eggs, one at a time. Do not overbeat. Beat only until yolks cannot be seen or disappear. Add flour and milk alternately, beginning and ending with flour. Stir in vanilla and nuts. Pour into a greased and floured tube pan. Start in a cold oven. After oven light goes off, bake for 1 hour and 15 minutes. Set oven at 325°. When you take cake out, let it sit in pan for about 5 minutes on cake rack before removing to plate.
Brown hamburger and drain grease. Put all ingredients in crock-pot. Cook for 3 hours on high or 5 hours on low.
Mix cream cheese, confectioners sugar and vanilla together until smooth and put into prepared pie shell. Put crushed pineapple on cream cheese mixture. Top with Cool Whip, drizzle with chocolate syrup and sprinkle with chopped pecans. This is a really fast, easy and delicious dessert.
In pitcher, pour water over tea bags; brew 4 minutes. Remove tea bags and stir in sugar, lemonade and strawberries. Serve over ice. Makes 8 to 10 servings.
Cream oleo and sugar. Add eggs, flour and milk (alternate flour and milk, start with flour and end with milk). Add cake mix last. This makes two cakes or a very large sheet cake.
In a shallow casserole, layer the kraut, tomatoes, dressing, butter, corned beef and cheese. Bake in a 425° oven for 20 minutes.
Blend milk and water. Stir in remaining ingredients except cream. Shape into a roll and refrigerate at least 12 hours. Cut roll and garnish with whipped cream.
Blend butter and flour in a saucepan until smooth. Gradually add milk and half and half, stirring constantly. Cook over low heat until thickened. Dissolve bouillon cubes in small amount of water. Add Cheez Whiz. Cook until smooth. Stir in broccoli and serve hot.
Place ribs, meaty side down, in shallow roasting pan. Roast in 450° oven for 30 minutes. Drain off fat. Turn ribs and roast 30 minutes more. Drain off fat.
Over very low heat, melt 4 tablespoons butter in a large earthenware poelon or heavy saute pan. Add the onion, squash, salt, pepper and coriander and sweat, covered, for about 45 minutes, stirring occasionally with a wooden spoon and shaking the poelon from time to time. Preheat the oven to 375°. Sprinkle the squash with the flour; stir and adjust the heat to medium. Add the milk, a little at a time, stirring until the squash is bound in a thin sauce. Turn the heat very low again and leave to simmer gently, uncovered, for about 15 minutes, stirring from time to time. Stir in the cream and mint; empty the mixture into a buttered gratin dish. Smooth the surface; sprinkle with cheese. Grate over bread crumbs; scatter the surface with shavings of butter and bake for 30 minutes, or until the surface is golden.
Pour into pie crust. Bake in oven on 325° for 1 hour.
Roll graham crackers fine. Save 5 crackers to roll for outside of loaf. Cut all ingredients and mix with crumbs and cream. Shape into roll and roll in crumbs of five or 6 crackers. Put in wax paper in refrigerator until ready to use, at least overnight.
Brown rice in butter in skillet. Pour into casserole dish; add consomme and sliced onions. Bake at 350° for 1 hour.
Mix dry ingredients. Cut in shortening. Dissolve yeast in 2 tablespoons warm water. Pour into dry ingredients. Add buttermilk. Store in covered dish in refrigerator. Will keep for days. Roll out, cut and bake at 350° when desired.
Combine all ingredients except rolls. Make sandwiches on hard rolls. Wrap in foil. Bake at 350° for 20 minutes. If refrigerated, bake for 45 minutes. If frozen, bake for 1 hour (then check).
Crumble pretzel sticks and mix with melted oleo and sugar. Press in 9 x 13-inch pan and bake at 350° for 6 to 10 minutes. Blend cheese and sugar. Fold in Cool Whip and spread mixture over cooled pretzel crust. Dissolve jello in hot pineapple juice. Add frozen strawberries. Pour jello mixture over cheese mixture and let set.
Mix together, except potato chips and almonds; place in a buttered 9 x 13-inch casserole dish. Top with the crushed potato chips and slivered almonds. Bake at 350° for 1 hour.
Mix well. Roll into balls and brown in a small amount of margarine. After browned good, drain fat out and add some water and bouillon cube (1), more if more water is used. Simmer 1/2 hour and make thickening for gravy. Salt and pepper to taste.
Combine all ingredients well. Roll into balls; flatten with fork. Bake 12 minutes at 325°. Yield: 120 cookies.
Dice all vegetables very fine and mix ingredients. Chill and serve with carrot and celery strips, cauliflower, cucumber and bell pepper strips.
Drain pineapple; reserve juice. Heat the juice. Add Jell-O and stir. Melt marshmallows in hot juice. When Jell-O and marshmallows are melted, add fruit and fold in whipped cream. Add pecans. Pour into a 9 x 12-inch dish. Refrigerate until set. Serves 8.
Melt chocolate chips; add peanut butter. Crush shredded wheat biscuits and stir in with peanut butter and chocolate. Drop by tablespoons onto wax paper. Indent to make nest. Put 3 small jelly beans in each. Chill.
Mix sugar and flour	together and stir in pineapple juice. Mix pineapple, cheese, melted butter and sugar together. Bake in	a large casserole dish at 350° for 20 minutes. Lower temperature to 300° and bake 20 minutes longer. Remove from oven and top with cracker crumbs. Return to oven long enough to heat crumbs. Serve warm. May halve recipe for small casserole.
Mix sugar, flour, salt and cocoa good. Add milk. Stir until blended good, then cook over low heat, stirring continuously until thick. Add margarine; mix in good. Recipe can be halved for less gravy. Serve over biscuit.
Heat 2 cups of water to boiling. Dissolve jello; add 2 cups cold water, pineapple and nuts. Let set until firm in flat dish. When cold, cream together cream cheese and whipped Dream Whip; spread on jello layer. Cook juices, flour, sugar and eggs until thick. Cool, then spread on top of cream cheese layer.
Score meat with the grain. Put in 13 x 9-inch pan, fat side up. Mix chili sauce, Coke or beer and onion soup. Pour sauce over meat, cover with foil and bake at 275° for 3 hours. Refrigerate overnight. Next day, carve into slices against the grain, bake for 30 minutes at 300°.
Cream butter or margarine, vanilla, sugar and lemon extract together. Add eggs and beat well. Sift flour, cream of tartar, salt and soda; add to first mixture. Combine strawberry jam, sour cream or milk and nuts. Fold into batter. Pour into greased loaf pans. Bake at 350° for 50 minutes, until toothpick comes out clean.
Beat mashed bananas, lemon juice and sugar. Chill thoroughly. When ready to serve, put chilled banana mix into punch bowl. Pour cream over. Slowly pour in Sprite. Float spoonfuls of lemon sherbet on punch. Sprinkle with coconut. Serves 40.
Prepare meat. Fry hamburger with potato. Season with garlic, salt, pepper, cumin and chili powder.
Brown meat and drain. Add other ingredients and simmer until creamy. Pour over corn chips and top with lettuce, tomato and onion.
Stir together ingredients until well blended. Chill. Serve with toasted bread cutouts.
Mix cake and bake according to directions. Then mix 1/2 cup milk with softened cream cheese. Beat 5 minutes. Add 1 1/2 cups milk to that. Then put pudding in mixture and pour over cake. Then put crushed pineapple over that. Top with Dream Whip.
Mix softened butter, flour and 2 tablespoons of 10x sugar. Press into a square pan and bake for 10 minutes at 350°. Cream butter with 10x sugar and eggs. Spread over cooled mixture in pan. Top with crushed pineapple and whipping cream. Leave in refrigerator for 24 hours before serving.
Brown onion and celery. Add undiluted soups and cubed cheese. Stir until blended and cheese is melted. Brown meat and combine with sauce. Cook noodles until tender. Drain and add to mix mixture. Place all in a large casserole and top with buttered bread crumbs. Bake 1 hour at 350°.
Beat eggs whites until foamy. Add salt and cream of tartar. Beat until stiff. Add sugar, two tablespoons at a time, beating after each addition. Stir in vanilla, nuts and chocolate chips. Drop by spoonfuls (bite size) on cookie sheet lined with foil. Place in oven preheated to 350° and turn off immediately. Do not open oven door for at least 8 hours. Carefully remove cookies from foil. Makes 40 to 50 cookies.
Mix all together and place in freezer. Stir 2 or 3 times while freezing. Set out about 30 minutes before serving.
In heavy 1-quart saucepan over medium heat, warm brown sugar, half and half and honey to boiling, stirring constantly. Remove from heat. Stir in peanut butter until smooth. Serve sauce warm over ice cream, pancakes or waffles, or refrigerate and reheat slowly, stirring constantly, for later use. Makes 1 1/2 cups.
Prepare the rice as directed on the package, omitting the margarine and salt. Heat the oil in a large skillet. Add the meat, onion and garlic. Cook and stir until meat is browned clear through. Add the peppers and cook, stirring slowly, until tender. Stir in the water, soy sauce and hot pepper sauce. Bring to a boil; remove from heat. Stir in the lime juice. Serve over the rice.
Saute garlic, onion, bell pepper, celery, sausage and oleo in heavy pan for 5 minutes. Add tomatoes, shrimp, water and seasoning to taste. Cook 10 minutes. Stir in rice. Bring to a boil. Reduce heat and simmer for 30 minutes or until rice is cooked. Serves 8 generously. Be prepared to share recipe!
Combine first 5 ingredients in small bowl. Brush 1/2 the mix over fish. Marinate fish up to 6 hours in refrigerator. Place fish on grill. Grill 5 minutes. Turn and brush with the rest of marinade. Grill until fish flake easily.
Combine first 3 ingredients in a heavy saucepan. Bring to a boil, stirring until sugar dissolves. Cook to soft ball stage (236°). Remove from heat. Add remaining ingredients. Beat until thickens. Pour into buttered 8-inch square pan. Chill; cut into squares.
Mix all ingredients together. Pour into unbaked pie crust. Bake at 350° until firm, about 40 minutes. Serve with Cool Whip.
Combine vegetables in large bowl; set aside. In small pan warm apple jelly and vinegar over low heat until smooth. Pour over vegetables and toss. Transfer to 13 x 9-inch baking pan. Place in 400° oven and cook 30 minutes, stirring occasionally. In large skillet over medium-high heat, saute sliced sausage until lightly browned. When vegetables are tender, arrange drained sausage on top and bake 10 minutes longer.
Spread popped corn, broken pecans and peanuts on a cookie sheet. In a pan bring to a boil the rest of the ingredients. Stir constantly; cook for 10 to 15 minutes or until it turns a light caramel color. Remove from heat and add 1 teaspoon vanilla. Then pour over corn and nuts. Spread out to cool and dry. Then break into chunks. Stir in tightly closed container.
Combine meal and soda in large mixing bowl. Add eggs, buttermilk and oil; mix well. Stir in cheese, onions, corn and peppers. Preheat oven to 375°. Grease and heat 10-inch iron skillet in oven. Pour batter in hot skillet. Bake 45 minutes or until done. Serves 8.
Put in pan and boil the cornstarch, sugar and water until clear. Add the Jell-O. Let cool. Cut berries in half. Fold strawberries into thickening Jell-O. Pour into baked and cooled pie shell. Keep refrigerated.
Melt white chocolate in a double boiler, then put half of the chocolate in a bowl. Add plain M&M's; mix. Drop this mixture onto wax paper. With remaining chocolate, put in peanut M&M's; mix. Drop onto wax paper with a teaspoon; let set about 30 minutes.
Combine oil and oleo in large Dutch oven. Add onion and garlic; saute until tender. Stir in squash and chicken broth; cover and simmer until squash is tender. Spoon 1/3 of squash mixture into blender; process until smooth. Repeat with remaining mixture. Return squash mixture to Dutch oven. Stir in half and half, salt and pepper. Cook over low heat, stirring constantly, until well heated. Garnish with parsley. Yields 10 cups.
Combine the ground chuck and onion in large soup pot. Cook over medium to medium high heat until meat has browned. Add remaining ingredients (including the seasoning packet from the beans and rice mix) and bring to a boil. Reduce heat to low and cook covered for about 20 minutes or until rice is tender. If you like your chili hotter, simply add more Cajun seasoning.
Mix together sugar, milk, beaten eggs and vinegar. Cook 2 minutes or until thick. This makes the sauce.
Preheat oven to 375°. Saute onion and garlic in oil 1 minute. Add vegetables and stir for 2 minutes on medium heat. Remove vegetables from pan and saute shrimp in reserved liquid until pink. Drain shrimp. (Some people like them chopped.) Place shrimp, vegetables and cheese in pie shell. Whip eggs with cream, salt and pepper to taste. Pour over shrimp, vegetables and cheese. Bake for 30 to 40 minutes at 375° or until eggs are cooked firm.
Mix all ingredients together with hands. Make into straws or roll into balls. Press with a fork to make a cheese wafer. Bake 10 to 20 minutes at 350°. Do not brown. If making into straws cut while warm.
Cream sugar and oleo. Sift together dry ingredients and mix in with sugar/oleo. Add eggs, one at a time, beating well with each addition. Add nuts.
Brown chicken in oil, remove chicken, add onions, green onions, green pepper and garlic to pan and brown. Sprinkle flour over onions and stir, add remaining ingredients and chicken. Cover with water and cook until chicken is done, about 1 hour. I debone and skin mine before serving, but you don't have too. Serve over rice. Better the second day!
Beat seasoning, cream cheese and salsa. Shape into log and top with nuts and cheese. Chill until firm.
Wash and peel carrots. Cook until barely tender. Drain. Combine rest of ingredients and pour over hot carrots. Refrigerate 24 hours.
In 2-quart saucepan over medium heat, in hot margarine, cook carrots, onions, celery and thyme until vegetables are tender, stirring occasionally. Stir in gravy. Heat to boiling. Add turkey. Heat through stirring occasionally. Divide turkey and gravy mixture evenly among bread slices. Makes 4 servings.
Brown chuck roast in hot oil on stove. Place roast in baking pan; salt and pepper to taste. Pour cream of mushroom soup from can to top of roast. Spread. Separate onion slices into rings. Lay over top of roast. Cover with tinfoil. Bake in 325° oven for 3 hours. Remove foil. Mix horseradish to taste with sour cream. Spread over roast (scrape onions off first). Broil under broiler until bubbly. Serve with rice or boiled potatoes.
Saute onions in 2 tablespoons margarine and set aside. Cook spinach according to label directions and drain well. Add onion, Muenster cheese, salt, pepper and nutmeg to spinach. Spoon into 6 cup baking dish.
Combine margarine, sugar substitute, vanilla and eggs. Sift together cocoa, flour, salt and baking powder. Add mixtures until well blended. (Do not overmix.) Stir in nuts. Pour in 8-inch square pan. Bake at 325° for 20 minutes.
Toast coconut and nuts with butter until a dark brown. To the soft cream cheese, add milk and beat until smooth, then fold Cool Whip. Layer the cream and milk mixture with caramel, then nuts, then repeat until pie shells are full. Freeze pies for 2 hours. Serve pies frozen.
Mix all ingredients together and pour into buttered casserole dish. Cover and bake at 350° until light brown and bubbly (about 30 minutes).
Blend sugar with cake mix. Add oil, sour cream and eggs. Pour 1/2 of mixture into a Bundt pan. Sprinkle with brown sugar, cinnamon and chopped pecans. Add remainder of batter on top. Bake at 350° for 45 to 50 minutes. Let cool 10 to 15 minutes.
Mix together cherry pie filling and tart cherries. Put in bottom of 13 x 9-inch pan. Sprinkle on dry box of yellow cake mix, evenly. Sprinkle nuts on top. Melt margarine and pour over all. Bake at 350° for 1 hour. Cool. Serve with whipped cream or ice cream. May use other fruit. Easy to make and no mess.
Brown meat in skillet; drain fat. Stir in sauce and water; bring to a boil. Add noodles; cook until tender. Mix in bowl cottage cheese, parsley flakes, salt, oregano, garlic salt and egg. Layer ground beef mixture and cottage cheese and Mozzarella cheese in baking dish, 9 x 12-inch. Add mushrooms if you like. Bake at 325° for 25 minutes.
Cut bacon in small pieces and fry until crisp. Remove bacon and measure fat. Add half as much vinegar. Add onion, parsley, mustard, salt and pepper. Mix well and heat through. Pour over potatoes and mix lightly. Cover dish until flavors are blended.
Bake German chocolate cake mix according to directions. Remove from oven, poke holes in cake. Pour Eagle Brand milk over cake and 1 jar of Smuckers caramel ice cream topping. Refrigerate over night. Spread cool whip over cake and crush 2 heath bars on top of cool whip before serving.
Toss chicken with flour. In saucepan, cook carrots, onion, celery, poultry seasoning and pepper in butter until tender. Stir in soup, chicken and potatoes. Pour into pastry. Top with other pastry. Sprinkle top lightly with poultry seasoning. Bake at 350° for 45 minutes or until lightly browned.
Mix together and press on 2 pizza pans. Bake at 350° for 20 minutes.
Combine bacon, celery and onion in a 5-quart casserole. Microwave on High until bacon is crisp and vegetables are tender, 4 to 6 minutes. Add potatoes, carrots and 1/4 cup water. Cover and microwave on High until potatoes are tender, 12 to 15 minutes, stirring after half the cooking time. Blend in flour. Stir in vegetable juice, water, peas, salt and pepper. Cover and microwave on High until soup is thickened and peas are heated through, 8 to 10 minutes. If using oven other than Sharp Carousel, stir after half the cooking time.
1. Preheat oven to 400°. Line a large baking sheet with aluminum foil. Lightly butter both sides of bread, using 4 Tbsp. of the butter; arrange on prepared baking sheet. Bake 5 minutes, turning once, or until lightly browned on both sides. Remove from oven and set aside.
Cut off stems from mushrooms and wash well. Chop the stems and cook in olive oil with onion and garlic for 5 minutes. Add anchovies, parsley, salt and pepper and cook 5 minutes longer over high heat. Remove from stove; add bread slice and egg and mix together until smooth. Fill each mushroom cap with stuffing, rounding stuffing up on top. Sprinkle with bread crumbs, then with oil and place in greased baking pan in hot oven (400°) for 20 minutes. Serves 4.
Mix butter and sugars, then add eggs. Mix together dry ingredients, then add to the butter and sugar mixture. Add in water, 1 cup at a time. Batter is very thin. Pour into 9 x 13-inch pan or two loaf pans. Bake in a 375° oven for 45 minutes. May top with coconut and pecan icing.
Beat eggs. Add melted butter, sour cream, corn and cornbread mix. Bake in greased casserole dish until done at 400° for 45 minutes.
Cook butter and onion. Combine egg, milk, 1 1/2 teaspoons Worcestershire sauce, salt and pepper. Mix in cornflakes and meat. Pat meat into a 6 x 10-inch rectangle on a piece of wax paper. Combine onion, remaining Worcestershire sauce and cheese; spread over meat. Roll as for jelly roll.
Mix eggs and sugar. Blend in salt, soda and vanilla. Add Crisco and flour. Add chocolate morsels; 1 cup of walnuts or pecans is optional. Bake at 375° on ungreased cookie sheets for 7 to 10 minutes.
Mix onion which has been cooked, drained and chopped, with 3 1/2 cups cheese and remaining ingredients. Pour into a 2-quart casserole dish. Sprinkle 1 cup grated cheese on top. Bake 30 minutes at 350°. Serves 10 to 12 people.
Brown hamburger and drain fat. Add taco seasoning and cool. Mix all ingredients together except salad dressing and toss. Just before serving, add salad dressing.
Brown ground beef in skillet. Drain grease. Stir in spaghetti sauce, tomato paste and water. Cover and simmer until noodles are cooked. Cook noodles according to package directions. (Add a little oil to keep from sticking.) Drain and rinse. Mix cheeses.
Heat cider, sugar, cloves and allspice. Can be placed in pan with cider (or put in a tea ball). Bring to a boil. Simmer 20 minutes. Strain punch (if not using tea ball). Pour into punch bowl. Float oranges studded with cloves in punch. Makes 32 servings.
Combine all ingredients except the potato chips in a 9 x 15-inch pan. Bake at 425° for 15 minutes. Cover with the potato chips. Serves 10 to 12.
Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in melted shortening. Combine dry ingredients in a small bowl. Add dry ingredients and buttermilk to yeast mixture; mix well. Turn dough out on a well floured surface; knead gently until dough can be handled. Shape dough into a ball; place in a greased bowl, turning to grease top. Cover dough and refrigerate until needed (dough will keep 1 week). Let rise. Bake at 400° for 8 to 10 minutes or until lightly browned.
Warm cream cheese to room temperature. Mix cream cheese and salsa together. Serve with chips.
Combine sauerkraut, sprouts, corn and pimento in large bowl. Cook and add celery, green pepper, carrots and onion. Bring to boil the sugar, vinegar, oil and water in saucepan. Pour hot dressing over the vegetable mixture and stir well. Refrigerate overnight.
Melt margarine, stir in cracker crumbs until well coated. Press 2/3 or mixture into bottom of 9 x 13 dish. Save remaining crumbs to sprinkle on top. Spread pie filling evenly over crumbs. In mixing bowl, put 2 envelopes of Dream Whip, cream cheese, sugar and milk. Beat until creamy and thick. Spread over pie filling. Sprinkle remaining crumbs on top. Refrigerate until ready to serve.
Mix together flour and salt. Cut in shortening until fine. Add milk and water. Makes 2 crusts. Bake at 425° for 8 to 10 minutes.
Melt chocolate in a small bowl over hot water; cool. Grease and flour 2 (9-inch) layer cake pans. Top out with excess flour. Sift flour and baking soda onto wax paper. Beat butter until soft in large bowl; add brown sugar and eggs. Beat with mixer at high speed until light and fluffy. Beat in vanilla and cooled melted chocolate. Stir in dry ingredients alternately with sour cream beating well with a wooden spoon after each addition until batter is smooth. Stir in boiling water. Pour into cake pans. Bake at 350° for 35 minutes, or until center springs back when gently pressed.
Combine pineapple with juice and sugar in a saucepan. Bring to a boil. Remove from heat and stir in Jell-O until dissolved well. Cool. Stir in buttermilk. Add Cool Whip, oranges and nuts. Mix well. Pour in a 12 x 8-inch dish. Let set overnight.
Mix all ingredients, except steak, in a 13 x 9-inch baking dish. Add steak, turn to coat, cover. Refrigerate 5 hours or longer, turning occasionally. Remove steak from marinade, reserve mixture. Grill 4-inches from red hot coals or broil 4-inches from heat source, 12 to 14 minutes, until medium rare, turning once. Heat marinade in small saucepan. Serve steak thinly sliced, across the grain.
Brown ground beef and sausage. Drain. In crock-pot on low, add all ingredients. Stir well and cook for about 1 1/2 hours or until mixture is smooth. Serve with tortilla chips.
Brown ground beef and onion in skillet; drain. Put ground beef and onion in crock-pot and add remaining ingredients; heat until cheese is all melted, stirring occasionally. Serve with round tortilla chips.
Mix chicken, celery and onion. Add salt and pepper. Chill overnight. Immediately before serving, stir in mayonnaise, mandarin oranges, grapes, pineapple chunks (if desired) and pecans. Mix well.
Break lettuce into small pieces and place in large casserole dish. Layer remaining ingredients. Refrigerate.
1st Layer: Mix lime Jell-O with 2 cups boiling water; stir until dissolved. Add 1 1/4 cups cold water. Refrigerate until it jells.
Sift dry ingredients. Stir in remaining ingredients. Pour into greased 10 1/2 x 15 1/2 x 1-inch pan. Bake in slow oven (300°) for 30 minutes. Makes 3 dozen.