HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Grease a loaf pan (9 x 5 x 3-inch). Cream brown sugar, butter and eggs until fluffy. Measure flour by sifting. Blend dry ingredients. Stir half the flour mixture into creamed mixture. Add pineapple and juice, then remaining flour. Blend in nuts. Pour into pan. Mix granulated sugar and cinnamon; sprinkle over top. Bake 45 to 50 minutes or until toothpick stuck into center comes out clean. Cool before slicing with a thin, sharp knife.
Mix ingredients in punch bowl. Add ice and serve. Serves 18 to 20 people.
Cream together the sugars, butter and Crisco. Beat in eggs and vanilla. Mix dry ingredients and sift into cream mixture. Mix well. Add rest of ingredients and mix well. Drop by teaspoonful on a greased cookie sheet 2 inches apart. Bake in preheated 350° oven. Best if shaped into rolls and chilled several hours before slicing and baking.
For crust, unroll crescent rolls. Pat into a 15 x 10 x 1-inch ungreased baking pan. Bake in 375° oven for 12 minutes or until golden. Cool completely. In a medium mixing bowl, stir together cream cheese, sour cream and dressing mix until smooth. Spread on top of cooled crust. Top with chopped or sliced mixed vegetables. Sprinkle with cheese. Cut into 2-inch squares. Makes 35 appetizers.
Peel and slice apples (set aside). Mix together sugar, food coloring, cinnamon, nutmeg, salt, lemon juice and water. Cook until heated through. Add to apples and boil for 20 minutes. Fill quart jars 1/2 full of liquid and fill with apples. Make sure liquid covers apples. Seal and put in canner. Process 10 minutes.
Grease and flour tube pan. Cream together butter, brown sugar and vanilla. Add eggs. Blend in flour, soda and salt alternately with milk. Stir in chips. Pour into prepared pan. Bake at 350° for 40 to 50 minutes. When cake is cooled, sprinkle with 10x sugar.
Sift flour and sugar into bowl. Combine margarine, cocoa and water in saucepan and cook to boiling. Pour over sugar and flour and mix well. Add remaining ingredients. Mix. Pour into greased sheet cake pan. Bake at 400° for 20 minutes. Prepare icing 5 minutes before cake is done.
Combine and blend well the egg, flour, sugar and butter. Fill pie shell with fresh peach halves, cut side up. Pour mixture over peaches. Bake in preheated oven at 400° for 15 minutes. Reduce heat to 300° and bake 50 minutes longer.
Rinse beans. Place in Dutch oven. Add the water and boil 2 minutes. Cover; let stand 1 hour (or soak overnight). Do not drain. Combine flour and cold water. Stir into beans. Cook until thickened and bubbly. Add vegetables. Fry beef with onion. Add to beans and vegetables. Add tomato sauce. Salt and pepper to taste. Place bay leaf in bottom of casserole. Spoon mixture into dish. Cover and bake in 375° oven for 1 1/2 to 2 hours. Stir occasionally.
Cook onion in 1 tablespoon margarine until transparent. Combine egg and milk and add to baking mix. Stir just until moistened. Add cooked onion and half of the shredded cheese. Spread dough in greased 8-inch square pan. Sprinkle top with remaining cheese and poppy seeds. Drizzle 2 tablespoons melted margarine all over. Bake at 400° for 20-25 minutes. Cut in squares while hot and serve.
Chop broccoli into small flowerets. Chop onions. Crumble the bacon. Grate cheese. Combine vinegar, sugar and mayonnaise. Pour over salad. Stir with a fork.
Split cream cheese in half and press in bottom of casserole dish. Spread chili on top of cream cheese. Sprinkle cheese on top. Heat in oven at 350° until warmed, about 20 minutes. Serve with nacho chips.
Tear bread into crumbs; place in saucepan. Add butter, onion and soy sauce; mix well over low heat. Pull stems off mushrooms and scoop out or hollow the mushrooms. Cut mushroom stems in pieces and add to mix. Cook 2 minutes on low heat. Spoon mix into mushroom caps and bake at 400° for 5 minutes in a shallow dish, then place in broiler for 3 minutes, until toasted. Serve warm.
Sift flour once; measure and add baking powder and salt. Sift together three times; cream butter thoroughly. Add sugar gradually and cream together until light and fluffy. Add egg and beat very thoroughly. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla. Bake in a greased pan, 8 x 8 x 2-inch, in moderate oven (350°) for 50 minutes.
Stir ingredients and make into balls. You can make them by buttering your hands and dipping them in cold water to keep from getting burned. Makes about 4 dozen.
Melt margarine in casserole dish; add rice. Add fryer parts; sprinkle with salt. Pour 1 can beef consomme or chicken/rice soup over fryer. Add 1 can water. Cover and cook in oven for about 1 1/2 hours at 325°. Serves 6.
Preheat oven to 325°. Grease and flour 10-inch tube or Bundt pan. Sprinkle nuts on bottom of pan. Combine cake mix, pudding, 4 eggs, 1/2 cup water, oil and 1/2 cup rum and pour into pan. Bake at 325° until done.
Marinate beef cubes in sauce for 12 hours, then broil. Great on the outdoor grill. Serves 4.
Cream butter and sugar; add eggs, one at a time. Beat well. Add vanilla. Sift flour, salt, soda and baking powder. Add creamed mixture, alternating with sour cream, beginning and ending with dry ingredients. Drop by heaping spoonfuls on well-greased cookie sheet, well apart. Flatten with a spoon. Bake at 400° for 10 to 12 minutes.
Stir juices and ginger ale; add sherbet. (Should be easiest recipe in book!)
Mix cream cheese and French onion dip together. Spread in bottom of pan. Put taco seasoning in hamburger. Put hamburger on top of cream cheese and dip. Then add layer of everything else.
Place beans, sausage, dried beef and bacon or salt pork in soup pot. Cover with water and boil for 2 hours or until beans are soft and mixture is thickened. Keep adding water so mixture does not dry out.
Mix together buttermilk, garlic salt, garlic and black pepper. Dip chicken breasts in mixture and roll in corn flakes. Bake on baking sheet sprayed with nonstick cooking spray at 350° for 25 to 35 minutes. Recipe makes 4 servings.
Combine in a large bowl or 13 x 9-inch pan the following layers: 1. lettuce and onion, 2. 1/2 cup salad dressing, 3. celery, peppers and peas, 4. 1/2 cup salad dressing, 5. sugar, 6. cheese, 7. bacon. Cover and refrigerate at least 8 hours. Add water chestnuts and toss before serving.
Sift together first 5 ingredients. Cut in shortening to fine crumb consistency. Heat molasses and add to flour mixture. Chill dough until stiff enough to roll. Roll 1/8-inch thick on lightly floured board. Shape as desired. Bake 8 minutes on lightly greased cookie sheet in moderately hot oven (400°). Keep in tightly closed cookie tin. Makes 8 to 10 dozen cookies.
Mix wine and salt. Marinate halibut fillets in this mix for at least 1 hour (longer if possible; it will enhance the flavor of the halibut). Drain fish on paper towel. Dip both sides in crumbs; place on greased baking dish. Mix mayonnaise, sour cream and onion. Spread mix over fish and sprinkle top with remaining crumbs and paprika. Bake at 500° for 15 minutes or until fish flakes when tested with a fork. Serves 4.
Brown sausage and drain off fat. Saute onion, celery and bell pepper. Cook vegetables until they are tender. In saucepan, pour the water and mix in the cup of rice and chicken noodle soup mixes. Stir and bring to a boil. Boil this mixture for 10 minutes. Pour into the sausage mixture. Add mushrooms and almonds to the mixture. Pour contents in an ungreased casserole dish and add the clear chicken broth. Place the uncovered casserole dish in oven at 350° for an hour.
Combine ingredients and bake 2 hours at 325°. Mix small amount of brown sugar, mustard and vinegar. Can serve with sauce made of whipping cream, horseradish, 1 tablespoon mayonnaise and 1 tablespoon Worcestershire sauce. Serves 8.
Soak beans overnight. Cook until soft and tender, then drain. Mix altogether and cook a few minutes. Add to beans and put in jars. Cook in jars 1 1/2 to 2 hours. Makes 14 quarts.
Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating well. Add vanilla, beating until blended. Combine flour, baking powder and salt; add to butter mixture, beating at low speed until blended. Divide cookie dough in half; shape each portion into a 10-inch log. Wrap in wax paper and chill 8 hours, or freeze up to 6 weeks and thaw in refrigerator.
Mix all ingredients together. Bake at 325° for 20 minutes or until done. Approximately 100 calories per muffin with a trace of fat.
In a mixing bowl. Beat cheeses, onion and worcestershire sauce until well blended. Shape into a ball and roll in parsley. Chill. Serve with crackers.
In large mixing bowl, combine flour, sugar, cinnamon, oil, eggs and vanilla. Beat until smooth. Stir in carrots and 3/4 cup nuts. Pour batter into greased 9-inch square pan. Bake at 300° for 40 to 45 minutes. Cool; cut into squares.
Butter baking dish and layer with broccoli, then chicken pieces. Combine soups, mayonnaise and cheese and spread over chicken. Sprinkle on cracker crumbs. Cover and bake 30 minutes at 375°.
Add mayonnaise and sugar to cream cheese; mix well. Add pineapple, then cranberry sauce to cream cheese. Mix well. Fold in Cool Whip and nuts. Put into cupcake papers (in cupcake pans) or 9 x 13-inch Pyrex dish. Freeze. Store in baggie in freezer. Makes 16 cupcake papers.
In a bowl, combine cornmeal and baking powder. Stir in remaining ingredients. Pour into a 12 x 9 x 2-inch buttered baking dish. Bake in preheated 400° oven for 25 to 30 minutes or until top is golden brown. Delicious when you serve chili.
Heat oven to 450°. Mix dry ingredients well in bowl. Cut in shortening (or lard) with pastry blender. Stir in almost all of milk. Add enough milk to make a soft puffy dough, easy to roll. Knead dough 6 times. Roll dough on floured surface, preferable foil. Roll smooth and cut with cutter. Place close together on ungreased baking sheet. Brush melted grease on top. Bake 10 to 12 minutes. Makes 20.
Heat oil. Add garlic. Sizzle gently. Stir in clam juice, pepper, oregano, parsley and little necks. Simmer, uncovered, until the little necks are opened. Add butter and stir gently so little necks don't come out of shells. Serve over hot linguini.
Mix cake mix, 1 egg and margarine and pat into an ungreased 9 x 13-inch pan. Beat the cream cheese, 2 eggs and powdered sugar together for 5 minutes. Pour cream cheese mixture over cake mix. Spread evenly. Bake at 325° for 35 to 45 minutes. Let cool before cutting into squares.
Mix 4 tablespoons of soy sauce and 2 teaspoons of sesame oil together. Marinate chicken briefly. Drain. Put on skewers and grill until done, basting with rest of marinade, from five to ten minutes, depending on heat. They are done when the pink is gone and they are white in the center.
Mash squash; add salt, diced onion, sour cream, soup and 3/4 bag of dressing mix. Put in buttered baking dish. Melt margarine and mix with remaining crumbs. Spread over top of squash. Bake in a 350° oven for 40 to 50 minutes. Serve warm.
Combine vinegar, sugar, mustard seed and salt in a Dutch oven; boil 2 minutes, stirring to dissolve sugar. Add remaining ingredients to sugar mixture, and boil 3 minutes. Cool.	Store in refrigerator in an airtight container. Yields 3 1/2 to 4 cups.
Cream oleo and sugar. Add eggs, one at a time. Beat well. Add baking powder and crumbs slowly with milk, coconut, walnuts and pineapple. Mix together. Fold in after everything else. Bake in 9 x 13-inch pan in 350° oven for 40 to 50 minutes. Use Buttercream icing.
Cut tomatoes across the top. Scoop out seeds. Mix together shallots, garlic and herbs. Place tomatoes (cut side up) on a baking sheet. Salt and pepper them. Sprinkle with the herb and garlic mixture, then with breadcrumbs. Sprinkle with a little olive oil. Bake in a preheated oven at 400° for 10 minutes. An entree for 6 people.
Mix the ingredients and put in an empty milk gallon container; freeze it. When you are ready to drink it, take out about 2 or 3 hours ahead of time and let thaw a little, then take out of container with a knife and pour ginger ale over it.
Sift together flour, sugar, baking powder and salt. Add shortening, juice from cherries, milk and maraschino cherries. Beat with mixer on medium speed for 2 minutes. Add unbeaten egg whites. Beat 2 minutes more, scraping bowl constantly. Fold in chopped nuts. Bake at 350° for 30 minutes or until top springs back when lightly touched. Cool and ice with frosting.
Place milk in bowl and chill, then beat until doubled. Gradually add sugar and Kool-Aid. Pour into crust and freeze.
Melt together chips, butter and peanut butter. Pour over Rice Chex. Mix well. Pour confectioners sugar in a large plastic bag. Pour in Rice Chex with chocolate. Shake to cover well. Pour Chex on waxed paper to dry and cool. Refrigerate.
In large bowl of an electric mixer, beat butter and 1 cup of the sugar until creamy; beat in vanilla. In another bowl, stir together flour and oats; gradually add to butter mixture, blending thoroughly. Add 1/4 cup of the crushed candy canes and mix until well combined. Roll dough into 3/4-inch balls, then roll in remaining sugar to coat. Place balls about 2 inches apart on greased and flour-dusted baking sheets. Flatten cookies with a fork, making crisscross pattern with fork tines. Sprinkle each with about 1/2 teaspoon crushed candy canes. Bake at 325° for 18 to 20 minutes or until edges are lightly browned. Let cool on baking sheets 2 to 3 minutes, then transfer to racks and cool completely. Makes about 4 dozen.
Form meat into 40 meatballs; brown lightly in vegetable oil. Cover and cook over low heat 5 minutes. Drain excess fat.
Drain peas. Add boiled eggs and onion. Salt and pepper to taste. Add Miracle Whip and toss until peas are coated. Add sugar and mix again. Cover and refrigerate for 30 minutes before serving.
Cream the butter with vanilla and sugar until very, very fluffy. Beat egg yolks until thick. Add to creamed mixture. Beat whites until stiff. Fold in thoroughly. Now fold in flour and beat vigorously for 15 minutes or longer. Bake in a 325° oven for 1 1/4 hours.
Have charcoal real hot. Grease rack and put it close to hot coals. Salt the legs and put on the grill. Baste often with a mixture of oil and lemon juice. This prevents drying out as much. Frog legs tend to dry out real bad. Cook until they are golden brown and are tender. Cooking time varies according to size of legs, small ones average of 15 minutes, medium around 25 minutes.
Sift flour and salt into bowl. Cut in butter until crumbly. Add enough milk to egg yolk to make 1/2 cup. Add to flour mixture. Mix until moistened. Divide dough almost in half. Roll out larger half. Place in a jelly roll pan. Press up on sides of pan. Sprinkle with cornflakes. Arrange apple slices over cornflakes. Combine sugar and cinnamon and sprinkle over apples. Roll out other half of dough to fit top. Makes vents in top. Moisten edges of dough with water. Seal. Spread egg whites over crust. Bake in a 375° oven for 1 hour or until golden brown. Combine powdered sugar, water and vanilla. Spread on bars while still warm.
Mix in order given. Form dough into 4 rolls and refrigerate for 2 hours. Slice and bake on greased cookie tins at 350° for 12 minutes.
Brown meat with onions. In a saucepan, heat both soups, enchilada sauce and 1/2 cup milk. Pour mixture into meat. Add green chilies. Lay flour tortillas across bottom of a 9 x 13-inch oblong pan. Pour half of the meat mixture, then half of grated cheese, then 3 flour tortillas, meat mixture and cheese again. Bake at 350° until bubbling.
Brown the meat with the onion, celery and garlic. Combine meat with all remaining ingredients (except chow mein noodles) and pour into 3-quart casserole. Do not salt. Sprinkle with chow mein noodles and bake at 350° for 45 minutes.
Cook spaghetti as directed on box. Combine tomato sauce, oregano, parsley, salt and pepper in saucepan. Simmer 10 minutes. Brown sausage and drain. Start layers with half the spaghetti, half the sauce, half the sausage, half the onion, half the green pepper, half the pepperoni and half the cheese. Start over, ending with the cheese. Bake 30 to 45 minutes at 375° or microwave until cheese is melted. Use a large casserole dish.
Mix all ingredients with buttermilk to form a thick batter. Drop in deep hot oil.
Combine apples and sugar; let stand. Beat eggs lightly; beat in oil and vanilla. Mix flour, soda, cinnamon and salt; stir into egg mixture. Add nuts. Combine with apple chunks. Pour into greased pan 13 x 9 x 2-inches. Bake at 350° for 30 minutes or until done.
Mix in 2-quart casserole. Cover and refrigerate overnight. Remove from fridge and bake at 350° for 1 1/2 hours, covered. Stir once during baking.
Melt margarine and brown sugar. Add marshmallows. Heat until marshmallows are melted, stirring constantly. Pour over popped corn and mix well.
Cream shortening, oleo and sugar. Add eggs, one at a time. Add milk and flour, alternating each. Bake at 350° for 1 hour and 45 minutes. Start in cold oven.
Combine in saucepan the first 3 ingredients; stir in gradually the boiling water and cook over low heat. Continue stirring and boil 1 minute, slowly. Stir half the mixture into egg yolks. Beat egg mixture back into remaining hot mixture. Boil 1 minute, stirring. Remove from heat. Stir in margarine and juice. Cool. Pour into cold baked 9-inch pie shell and top with meringue. Bake 12 to 15 minutes in a 350° oven.
Place crackers on jelly roll pan with sides. Melt butter in saucepan. Add sugar and pecans. Boil slowly for 2 minutes. Pour over graham crackers. Bake at 300° for 15 minutes. Cool 10 minutes and then cut into bars. Yields 3 dozen.
Cook and drain broccoli. Layer ham and cheese on top of broccoli. Mix eggs, milk and Bisquick with mixer; pour over ham, cheese and broccoli. Bake for 1 hour at 350°.
Mix all up and shape into 6 (3/4-inch) oval patties. Stick 3 or 4 whole cloves on top of each. Arrange spoke-fashion in a 10-inch glass pie plate.
Combine flour, salt and pepper; rub into both sides of steak or pound in with meat mallet or edge of heavy plate. Cut into 6 portions. Peel and slice onions. Preheat skillet; add half of shortening, then onions. Brown lightly. Remove from skillet. Add remaining shortening; brown steak on both sides. Reduce heat. Add celery, garlic, chili sauce and water. Cover; simmer 1 hour. Cut green pepper into slices. Add pepper and onions to meat. Continue cooking 30 minutes or until meat is tender. Makes 6 servings.
Drain fruit. Mix all but marshmallows. Add marshmallows right before serving.
Brown bacon; break in large pieces. Cook onion in 2 tablespoons drippings. Cook 5 minutes. Stir in corn, milk and seasonings. Bake 10 minutes.
Beat eggs until thick and add corn. Combine flour, pepper and salt. Stir milk into dry ingredients. Blend in butter. Combine with corn mixture. Beat well by hand or electric mixer. Pour into greased 1 1/2 quart casserole dish. Bake at 325° for 1 hour and 20 minutes. Pudding is done when knife is inserted in middle comes out clean.
Crush the garlic with the salt to a smooth paste and put in a bowl with the pepper, butter and herbs; cream well. Cut the loaf along in 1-inch slices to within 1/2 inch of the bottom. Spread the slices on each side with the garlic butter and press together again. Wrap in foil.
In a large mixing bowl, dissolve the yeast in water. Stir in sugar, salt and half the flour; beat until smooth. Add the egg, Crisco and remaining flour. Scrape down the sides of the bowl and cover; let rise in a warm place until doubled, approximately 45 minutes. Grease muffin tins. Punch dough down. Turn out on floured surface and press flat. Cut with a cutter or shape into clover leaves. Place in tins and let rise again. Sprinkle with seed. Bake at 400° for 15 to 20 minutes.
Mix flour and sugar; cut in shortening until mixed well. Add milk; mix well. Flour hands. Place large spoonful of dough into hand; knead back and forth. Place on greased cookie sheet and bake at 500° for 8 to 10 minutes or until lightly browned.
Rinse garbanzos in cold water. Combine with other ingredients and allow to stand in refrigerator for several hours. Serves 3-4.
Roll liver in flour. Brown on both sides and put in baking pan. Saute onion in butter. Cover liver with onions and then pour bouillon over liver. Do not cover completely. Cover with foil and bake at 350° until fork-tender. Salt to taste.
Put one cake layer on serving plate. Spread with pudding to within 1/2-inch of outer edge. Top with second cake layer, pressing down firmly. Combine semi-sweet chocolate pieces and evaporated milk in small saucepan. Stir over medium heat until chocolate is melted and mixture is smooth. Spread chocolate mixture on top layer. Keep at room temperature until ready to serve.
Let cabbage, bell pepper, onions and sugar stand while preparing oil, vinegar, celery seed and salt. Bring oil mixture to a boil. While hot, pour over cabbage mixture and stir. Will keep for 3 weeks in refrigerator.
Melt butter in baking pan. Mix flour, baking powder, sugar and salt. Add egg and milk to mixture and pour into baking pan. Drop in any kind of fruit. Bake at 350° for 30 to 40 minutes or until brown.
Spread 3/4 of Oreos in the bottom of 9 x 13-inch pan. Pour melted butter or oleo over crushed Oreos. Mix cream cheese and powdered sugar until well blended. Mix milk and pudding in blender. Mix cream cheese and powdered sugar mixture and milk and pudding mixture together; fold in Cool Whip. Pour over Oreos in pan. Sprinkle remaining Oreos on top and chill.
Place first 5 vegetables and water into a large saucepan or soup kettle. Bring to a boil and gently simmer, covered, 20 to 25 minutes. Add margarine, stock, cabbage and vinegar and simmer until vegetables are tender. Add salt and pepper to taste. Serve as is or put mixture into a blender and blend until smooth. Chill and serve garnished with a tablespoon of sour cream and cucumber or fresh dill, as desired.
Put apples in deep, buttered baking dish. Add 1/2 cup water. Mix cinnamon, flour, sugar and butter with pastry blender or fork; pat over the apples. Bake at 350° until the crust is brown and apples are tender, about 30 minutes.
Cream together margarine, brown sugar and salt. Stir in corn syrup, well beaten eggs and vanilla. Turn into pastry. Sprinkle pecan halves over mixture. Bake in 450° oven for 10 minutes, then reduce heat to 350° and bake until firm. Cool before serving.
Beat Eagle Brand milk and juice of lemons until thick, then you add the rest of the ingredients. Pour into crust.
Brown sausage and drain. Mix remaining ingredients together and add to sausage. Pour into 2 quart casserole dish and refrigerate overnight. Next morning bake in 350° oven for 40 to 50 minutes. May be cooked immediately.
Prepare cake mix as directed. Pour into 2 (9-inch) greased round layer pans. Bake at 350° for 28 to 33 minutes. Cool for 10 minutes. Combine Cool Whip, pineapple and pudding mix. Spread on cake and store in refrigerator.
Saute onions, celery and bell pepper in bacon fat for 5 minutes, until limp but not brown. Add black beans, chicken stock and ham hocks; cook until the beans are almost done. Add rice and cook until rice is tender (about 20 minutes). Add seasonings and vinegar. Serve with chopped onion.
Combine first 4 ingredients. Beat in 5 tablespoons of oil. Add chicken and marinate 1 hour at room temperature. In a large skillet, saute almonds in 1/2 tablespoon of oil until golden. Remove and reserve. Wipe out pan. Drain chicken. Reserve marinade. Cook chicken over high heat in remaining 1 tablespoon of oil until brown on each side, 6 to 10 minutes total or until just tender. Remove chicken. Strain marinade into pan. Add chicken broth and cornstarch mixture. Cook over high heat, stirring occasionally, until sauce reduces by half, about 5 minutes. Add marmalade and stir over medium heat until melted. Stir in butter, parsley and red pepper. Return chicken to pan. Heat through and add almonds.
Cook hamburger until crumbly. Put in 2-quart casserole. Top with onions and Tater Tots. Mix soups and green chilies together. Spoon over hamburger mixture. Cook 30 minutes at 350°. Turn dish once.