HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine buttermilk and soda. Let stand a few minutes. Cream butter, shortening and sugar. Add egg yolks, one at a time, beating well after each one. Add buttermilk alternately with flour and salt to cream mixture. Stir in vanilla. Beat egg whites until stiff but not dry. Fold into batter. Stir in nuts and coconut. Pour into three 9-inch greased pans. Bake 25 to 30 minutes.
Debone and tear chicken. Spread in ungreased 13 x 9 x 2-inch pan. Drain mixed vegetables and spread over chicken. Salt and pepper to taste.
Wash broccoli and cut into spears. Cook in a small amount of water until tender. Drain well. Place in shallow dish. Combine other ingredients in a jar. Shake vigorously. Pour dressing over broccoli. Cover and refrigerate 8 hours. Sprinkle broccoli with chopped egg before serving. Yields 6 servings.
Put shrimp through blender then mix with other ingredients. Serve with crackers of choice for appetizer.
Mix together. Shape into small cakes. Fry until golden in mixture of 1/2 butter and 1/2 oil.
Mix all ingredients in large saucepan. Stir until well blended over medium-low heat. When thoroughly blended and heated, serve with tortilla chips. May be reheated in microwave.
Pour peaches and juice in oblong 9 x 13-inch pan. Sprinkle cake mix evenly over peaches. Drizzle butter or margarine over all. Sprinkle coconut and then nuts on top. Bake 55 to 60 minutes at 325°. Serve with a spoonful of Cool Whip.
Saute onion and green pepper in olive oil until tender. Add black beans, sugar and vinegar. Simmer 20 minutes. Serve with cooked white rice.
Place the turkey carcass and water in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours. Remove carcass; allow to cool. Remove turkey from bones and cut into bite-size pieces; set aside. Strain broth. Add carrots, celery, onion and bouillon; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the tomatoes, peas, rice, spinach, salt, if desired, pepper, marjoram, thyme and reserved turkey. Return to a boil; cook, uncovered, for 20 minutes or until rice is tender. Yield: 22 servings (5 1/2 quarts).
Combine half each of the milk, chocolate syrup, vanilla and ice cream in container of electric blender; cover. Whirl until thick and smooth. Pour into 3 tall glasses. Repeat with remaining half of ingredients and 3 more glasses.
Heat together tomatoes, soups, broth and picante sauce. Lay in casserole dish Doritos, chicken, onions, Velveeta cheese, heated liquid, using half of everything. Repeat layers. Bake about 40 minutes at 350°.
Heat the Hershey bars until melted. Add half of the Cool Whip and stir. Pour mixture over crust. Top with remaining Cool Whip. Break 1 Hershey bar into pieces to put on top of pie. Chill 1 hour.
Cream shortening, sugar, brown sugar and vanilla until light and fluffy. Fold in well-beaten eggs and beat entire mixture. Sift flour, soda and salt and add to creamed mixture. Stir in chopped nuts and chocolate chips. Drop by small spoonful on greased baking sheets. Bake in oven at 375° for 10 minutes.
Sift sugar and flour together.	Put oleo, water, Crisco and cocoa into saucepan; bring to boil. Pour over sugar, flour and mix well. Add buttermilk, eggs, soda, cinnamon and vanilla. Pour into	a 16 x 11-inch greased pan. Bake for 20 minutes at 400°. Five minutes before cake	is done, make Icing.
Mix all together, pour in unbaked pie shell and bake at 425° for 10 minutes, then at 350° for 35 minutes.
Put the crust in a pan. Put on the sauce. Put on the cheese. Put on the meat. Put it in the oven. Bake it for five hours. The oven is hot.
Cream Crisco, sugar and eggs. Add dry ingredients, alternating with sour milk or buttermilk. Add vanilla, using slower speed on mixer. Mix until well blended. Do not overbeat. Drop by teaspoonful on greased cookie sheet. Bake 15 minutes at 400°.
Salt chicken and boil until tender. Save 2 cups broth. Layer deboned chicken in a 10	x 2 1/2-inch	deep greased casserole dish. Mix 2 cups	broth and 1 cup cream of chicken soup together. Pour over chicken (don't stir).	Cream together flour, melted margarine and milk.	Pour over chicken. Don't stir.	Bake until brown, 1 hour at 350°.
Bring all ingredients except rice to a boil. Simmer 5 minutes. Add instant rice. Cover and remove from heat. Let stand 8 minutes. Fluff with a fork.
Arrange chicken in 12 x 8-inch pan. Combine remaining ingredients; stir well. Pour sauce over chicken. Microwave on High 9 to 10 minutes. Cover with wax paper.
Mix egg yolks, vinegar and lemon juice in blender. Add pepper, salt and mustard. Cook the sugar, flour and water until thick. Add slowly the cooked mixture to mixture in blender. Slowly add the salad oil.
Break angel food cake in pieces and place in bottom of 9 x 13-inch pan. Beat cream cheese, Cool Whip and powdered sugar; mix in milk and pour over cake. Refrigerate until firm. Slice strawberries over mixture and top with glaze.
Melt margarine in a 3-quart saucepan over low heat. Add miniature marshmallows, stirring until melted. Add Rice Krispies cereal, granola and raisins. Stir well. Press into a greased 13 x 9-inch pan. Cool.
Sift dry ingredients. Cut in oil until crumbly. Add egg and orange juice. Stir until moist. Fold cranberries. Spoon into a 9 x 5-inch loaf pan, greased and floured. Bake at 350° for 1 hour.
Mix together ham, pork, crumbs, eggs, milk, salt and onion. Shape into loaf. Place in baking pan and baste with sauce. Cook for 60 to 90 minutes at 350° in 5 x 8-inch pan.
Fry, crumble and then drain both sausages. Sprinkle sausages and cheese over rolled out dough. Roll up to make a ring. Brush over the top with beaten egg. Bake at 350° until golden brown.
Sift dry ingredients, except brown sugar and nuts, into mixing bowl. Combine eggs, vanilla and fruit cocktail. Add to dry ingredients; mix well. Pour into greased 9 x 13-inch pan. Sprinkle top with brown sugar and nuts. Bake in 325° oven for 40 to 45 minutes.
Combine apple slices and 1 cup sugar in bottom of a 2-quart casserole. Mix butter, oats, flour, brown sugar and nuts. Sprinkle mixture over apples. Bake in preheated 350° oven for 1 hour until topping is browned and apples are tender. Serve warm, plain or with ice cream.
Cook macaroni according to directions on the box. Brown meat and onion in small amount of Crisco. Lightly grease casserole. Place a layer of macaroni in the dish. Put meat on top of the macaroni and pour 1 1/2 cans of sauce over the meat. Add the rest of the macaroni on top of the meat and pour the rest of the sauce on the top. Bake, covered, in preheated oven at 350° for 35 minutes. Serves 4.
Fill blender with ice. Add ingredients and blend on "crush" until mixture is "slushy." Serve immediately.
Grate enough cucumber, rind and all, to measure 3/4 cup. Drain thoroughly and save juice for liquid in jello. Add water to make 3/4 cup. Heat to boiling; remove and stir in jello until dissolved. Chill until partly thickened. Blend in mayo with wire whisk. Fold in cottage cheese, cucumber, pecans, onion and salt. Can be 6 individual molds or in large mold or bowl.
Soften the cream cheese and melt the chocolate. Gradually add the powdered sugar, mixing well. Stir in the remaining ingredients. Spread into an 8-inch square pan. Chill several hours or overnight. Cut in 1-inch squares. Makes 1 3/4 pounds.
In a large skillet, heat oil and add onions and garlic. Cook until tender. Remove onions. In same skillet, brown chicken pieces (add more oil if needed) for 15 minutes. Return cooked onions to skillet. Combine undrained tomatoes, tomato sauce, salt, oregano or basil, celery seed, pepper and bay leaves. Pour over chicken. Cover; simmer 30 minutes. Stir in wine. Cook, uncovered, over low heat 15 minutes more. Serve with hot rice.
In pan, cook macaroni; drain. Add 2 cheese packets and 2 beaten eggs. Pour into greased 9 x 13-inch pan. Bake at 350° for 10 minutes.
Grease 9 x 18 casserole dish/pan or spray with Pam. Line container with dried beef. Pour uncooked rice evenly on top of beef. Add salt, pepper, mushrooms, onions and orange juice. Mix well into rice. Add sour cream if desired. Place chicken evenly over top of mixture and place remaining dried beef on top of chicken. Pour 1/2 cup orange juice on top of chicken mixture. Place aluminum foil over dish. Bake for 2 1/2 hours at 300° or bake for 1 1/4 hours at 375°.
Mix all ingredients thoroughly. Pour mixture into 8-cup oiled mold. Freeze for at least 3 hours or until firm. Unmold and let stand 20 minutes before serving. Decorate with whipped cream and well-drained cling peaches.
Add confectioners sugar to potatoes and vanilla to make stiff dough. Sprinkle board with sugar and roll dough out to about 1/4-inch thick. Spread with peanut butter and roll up like a jelly roll. Put in refrigerator until it gets hard enough to slice.
Preheat oven to 350 degrees. Cut off a small portion of the top of the garlic (if using the whole bulb of garlic). Place the bulb of garlic in the center of a small piece of aluminum foil (about 6x6 inches). Drizzle olive oil over garlic. Seal the garlic in the aluminum foil and bake for about 30 minutes or until garlic is soft. Press each clove (using a garlic press) into the butter. Add the 2 teaspoons olive oil, and the parsley. Beat with an electric mixer until well blended. Chill.
Mix ingredients and chill well. Place 1 1/2 teaspoons dollop on each piece of meat and let melt slowly. Your guests will just say ahhh!
Beat together sugar, butter and egg. Blend in flour, alternating with milk; mix well. Pour into a 9 x 9-inch pan. Mix together the brown sugar, boiling water and 1 tablespoon butter; pour over cake mixture. Cook for 40 minutes at 350°.
Place all ingredients in blender or mixer; beat well. Let batter stand for 1 hour. Prepare on a hot griddle like pancakes. Fill with your favorite fillings.
Combine in crock-pot and cook on low 4 hours. Makes 2 cups sauce. Good on chicken/pork ribs, etc.
Double the grocery bags one inside the other. Pour in the popcorn until it fills up 1/2 way. Bring to a boil Karo syrup, butter, and brown sugar. Let it boil for 5 minutes. Remove from stove add 2 tsp soda and stir. Pour over popcorn in the bag and stir around, make sure the popcorn is well covered. (Roll bag) Put in the microwave for 45 seconds. Do this 7 times. After each interval of 45 seconds, shake the bag very well. After the last time pour out popcorn onto wax paper. separate and cool.
Melt the shortening. Add brown sugar; cool slightly. Add the eggs, one at a time, beating well after each addition. Add flour, baking powder and salt, then add nutmeats and chocolate chips. Bake 20 minutes at 350°. Serves 3 dozen.
Mix all ingredients except chocolate chips with hands. Melt chocolate chips and pour over peanut butter mixture. Refrigerate until firm. Cut in squares and serve cold or at room temperature.
Thaw roll dough until still cold, but malleable (dough should be stiff, not gushy). Stretch rolls to three times their length. Mix dry ingredients together. Dip stretched roll dough in melted butter. Roll it in the cheese mixture, patting spices on so they stick. Place the rolls on a cookie sheet in three rows of seven per roll. Pat them flat. Let rise until the rolls touch each other. Bake at 325° for 15 minutes or until golden brown.
Mix first 4 ingredients. Add boiling water, then add soda mixed with hot water. Sift flour, ginger and salt. Stir into first mixture. Batter will be thin. Bake in greased and floured jelly roll pan in 350° oven for 35 to 45 minutes (until top springs back).
Combine jello and gelatine. Stir in hot water. Stir well. Pour into a 9 x 13-inch pan. Cool until firm. Cut into squares or use cookie cutters.
Mix all of the ingredients together and put in unbaked pie shell. Bake at 450° for 10 minutes and then 35 minutes at 350°. Total baking time is 45 minutes. This is a very old family recipe.
Cream shortening and mix dry ingredients, eggs, raisins and nuts. Add vinegar to soda; pour over dough and mix. Bake 10 to 15 minutes at 350°.
Soften butter; combine with sugar and cocoa, then vanilla and milk. Sprinkle pecans or coconut on top.
Mix together. Put into baking dish. Cover top with cheese. Bake in oven 25 to 30 minutes at 325°.
Combine cake mix and jello. Add oil, water and eggs and mix. Pour into greased Bundt pan and bake for 35 minutes at 375°.
The day before, bake cake according to directions on box in glass rectangular baking dish (13-inch). When completely cooled, poke holes with fork and pour Kahlua on cake. Refrigerate overnight. Prepare pudding according to directions on box.
Combine juices and pectin. Bring to a boil, stirring constantly. Add sugar. Mix well and bring to a full rolling boil, stirring for 2 minutes. Ladle into hot jars. Yields 3 pints.
Mix first three ingredients. Combine all ingredients and chill. Marinate 5 hours before serving.
There's no sugar in this dough. The cookies' sweetness comes from apricot preserves.
Saute onion and bell pepper in butter or oil. Add meat. Cook until heated through and through. Remove from heat and put on hoagie rolls. Add cheese and enjoy!
Preheat oven to 350°. Melt butter. Add toast to melted margarine. Mix together in a large bowl the pineapple, eggs, sugar and flour. Add the toast and magarine. Place in 2-quart casserole dish. Bake 30 minutes in oven.
Mix together oleo, sugar, eggs and vanilla until smooth. Add the sour cream. Then mix flour mixture to the creamed mixture, a little at a time. Stir until smooth. Place in a covered bowl and chill overnight. Roll out on floured surface 1/8-inch thick. Use favorite cookie cutters.
Cut Twinkies in half. Place in bottom of pan. Spread cake icing on top of Twinkies. Sprinkle walnuts on top of icing. Cover with the can of strawberries and finally, enjoy.
Cream oleo and sugar. Add eggs. Beat well. Add flavoring. Sift dry ingredients and add to creamed mixture. Add fruit and nuts. Bake in tube pan at 300° for 1-1/2 to 2 hours.
Have shortening at room temperature. Grease cookie sheets. Mix together flour, soda and salt. Beat next 7 ingredients. Stop mixer; scrape bowl. Add sifted flour mixture. Beat on medium scraping bowl while beating. Drop by teaspoonfuls on a cookie sheet. Press lightly with a fork which has been dipped in flour to flatten cookies and make top ridged. Bake at 325° for 15 to 20 minutes. Makes about 3 1/2 dozen cookies.
Place all ingredients in a saucepan. Mix well, bringing to a boil. Cover and let simmer for 2 to 3 hours or until beans are tender, stirring occasionally. Add water, if necessary. Serves 4 to 6.
Beat first 7 ingredients together, then add nuts and chips by hand. Mix well. Pour into greased and floured Bundt pan. Bake one hour at 350°.
Mix the first 5 ingredients in large mixing bowl until smooth. Add remaining ingredients; mix well.
Mix margarine, sugar and eggs together thoroughly. Sift together and stir in the flour, cream of tartar, baking soda and salt. Chill dough 20 minutes. Roll dough into balls about the size of small walnuts. Roll in a mixture of the 2 tablespoons sugar and 2 teaspoons cinnamon. Place about 2-inches apart on an ungreased baking sheet. Bake until slightly browned (about 7 minutes) in a preheated 400° oven.
Beat eggs well; add remaining ingredients. Pour into a 10-inch greased pie plate. Bake at 350° for 45 minutes.
Combine all ingredients in mixing bowl. Mix thoroughly. Pour in greased 9-inch pie dish or 8-inch casserole dish. Bake at 350° for 1 1/2 hours.
Combine soup and sherry. Heat 1 1/2 minutes on High power. Blend in remaining ingredients. Reserve 1/4 cup cheese. Cover with paper towel and cook 4 to 5 minutes or longer until it bubbles. Garnish top with remaining cheese and serve with potato or tortilla chips.
Cream shortening with sugar; add eggs. Sift flour, cocoa and salt together. Add alternately to creamed mixture, sifted dry ingredients and buttermilk with vanilla. Add red food coloring. If using electric mixer, remove mixer blades and fold in vinegar and soda. Pour batter in equal portions into 8-inch cake pans. Bake at 350° for 25 to 30 minutes.
Mix sugar, shortening and eggs. (Mix buttermilk powder with water.) Then add buttermilk and bananas. Add flour, baking powder, baking soda and nuts.
Heat oven to 350°. Melt butter in 9 x 13 x 2 baking dish. In saucepan, heat sugar and water until sugar melts. Cut shortening into flour until you have fine crumbs. Add milk and stir with fork until dough leaves side of bowl. Turn out on floured board. Roll out into a large rectangle, about 1/4-inch thick. Sprinkle apples with cinnamon, then sprinkle apples over dough. Roll up like jellyroll. Seal edges with a little water. Slice dough into 16 slices about 1/2-inch thick. Place in pan with melted butter. Pour sugar syrup carefully around rolls. This looks like too much water, but the crust will absorb it. Bake for 55 to 60 minutes. Makes 8 servings. Good served warm with ice cream.
Add one cup water to hamburger and cook. Add the rest of the ingredients and continue cooking. Serve on hamburger buns.
Combine 1/2 cups sugar and 1 tablespoon cinnamon. Place in plastic bag. Cut biscuits into quarters; put in bag and shake to cover. Drop into Bundt pan (ungreased). Melt margarine, brown sugar, cinnamon and syrup. Bring to a boil; remove from heat and drizzle over biscuits. Sprinkle on nuts. Bake 20 to 25 minutes at 350°. Let stand 5 minutes and invert onto plate. Serve warm.
Cream softened cream cheese and 1 cup butter. Blend in flour. Chill 4-6 hours. Cream 2 tablespoons butter and brown sugar together. Add salt, vanilla and eggs Beat well. Press chilled dough in mini muffin tins. Put 1/2 pecans in the shells. Add filling, sprinkle with rest of pecans. (Pecans can be added to filling.) Bake at 350 degrees for 12-15 minutes or until brown.
Drain all canned fruits. Mix together with pie filling, chill. Add bananas just before serving.
Put chips in microwave deep bowl. Microwave on High for 4 to 5 minutes. Mix chips together. Chop nuts and stir into chips mixture. Add chopped chow mein noodles. Stir in with teaspoon. Take candy mixture and drop onto wax paper. Allow 1 hour to cool. Makes 4 to 5 dozen candy pieces.
Mix cream cheese, sugar and vanilla at medium speed of electric mixer. Gradually add heavy cream; mix well. Whip until thickened. Using back of spoon, shape 3 1/2-inch shells. Place on waxed paper-lined cookie sheet. Freeze two hours or overnight. When ready, spoon pie filling over puffs. Add nuts, if desired.
Combine all ingredients, except egg whites, in large baking dish and mix thoroughly. Fold in beaten egg whites. Bake, uncovered, for 1 hour at 300°.
This makes a single pie shell for an 8-inch pie. Mix and roll out. Works every time! (Leftover pie crust can be made into a treat of cinnamon sugar crust for the "kids.")
Beat eggs until light; add sugar gradually. Beat in remaining ingredients. Put about 1/2 tablespoon on krumkake iron and bake until lightly browned. Wrap around cone-shaped device immediately; remove when cooled and shaped, before the next krumkake comes off the iron. Makes about 9 dozen.
Melt the chocolate chips over hot water. Cool. Gently stir in the Wheaties. Drop with tablespoon onto waxed paper. Chill until chocolate is set, about 2 hours. Makes about 42 clusters.
Boil lasagna about 12 minutes. Stir gently and drain. Add 1 tablespoon olive oil to prevent sticking. Saute beef and garlic powder in the rest of oil and drain off excess grease. Add spices, tomatoes, sauce and simmer 20 to 25 minutes. In a large deep pan, lightly oiled, place noodles, alternating with sauce, then cheeses, ending with Parmesan. Place in 350° oven for 20 minutes. Now you're ready!
Cook rice using package directions. Saute celery, onion and green pepper in margarine in skillet. Add rice, mushrooms, crab meat, shrimp, pimentos, soup and milk; mix well. Spoon into greased 9 x 13-inch baking dish. Bake at 350° for 45 minutes. Yield: 10 servings.
Mix above ingredients together, except chocolate chips and nuts, for 3 minutes on medium speed, then 3 minutes on high speed. Fold in nuts and chocolate chips.
Cook cauliflower and onion together until done. Drain well. Place in a microwavable bowl. Add salt. Combine mayonnaise and mustard and mix with cauliflower and cheese. Microwave on High for 2 minutes.
Cream together margarine and sugar. Add egg yolk, flour and vanilla. Press onto lightly greased 12 x 16-inch pan. Spread egg white on top. Take off excess. Sprinkle with 1 1/2 cups chopped pecans. Press 1/2 of pecans into batter. Bake at 325° for 20 to 25 minutes. Cut while hot into squares, bars or rectangles. Yields approximately 84 to 90 rectangles per pan.
Saut onion and green pepper in small amount of oil. Add ground beef and brown; drain well. Season with chili powder, salt and catsup. Stir in corn.
Drain crabmeat and shrimp into a strainer; rinse well using cold water. Let stand in bowl of ice water for 20 minutes to develop flavor. Meanwhile, line chilled salad plates with layers of lettuce leaves. Place tomato and eggs around outside edge. Set aside. Drain shrimp and crabmeat well, using double thickness of paper towels. In a medium bowl, toss shrimp and crabmeat with lemon juice and minced onion. Place mound of shrimp, crabmeat mixture in center of plate. Sprinkle with dried parsley and Mrs. Dash. Place in refrigerator at least 30 minutes before serving. Serve with crackers and dressing of your choice. Ranch and Lite Thousand Island are both excellent with this salad.
Cook in a frypan, beef, onion and pepper until meat is browned. Drain fat. Add all other ingredients. Bake in a greased baking dish at 350° for 30 minutes.
Heat oil in Dutch oven; brown chicken. Remove and set aside. Drain fat. Heat oven to 350°. Cook and stir onion, tomatoes and seasonings in Dutch oven until onion is tender, about 5 minutes. Stir in rice and broth. Heat to boil. Add chicken. Cover. Bake 35 minutes. Add shrimp and peas. Bake another 10 minutes or until shrimp is done. Garnish with pimento and parsley.
In large pot, bring water to a boil. Add in bouillon cubes and hash browns. Bring to a boil again, and then lower to medium. Add remaining ingredients. Stir often.
Cream oleo and sugar; add 1 egg at a time, beating well. Add remaining ingredients and blend well. Pour into an uncooked pie shell and bake at 325° for 45 to 60 minutes.
Combine sugar, spices and salt. Beat egg yolks until light, then add sugar and spices, pumpkin, milk and vanilla. Mix until smooth. Beat egg whites until stiff and fold into pumpkin mixture. Pour into pastry shell. Bake at 450° for 10 minutes. Reduce heat to 350° and bake for 25 to 30 minutes or until a knife inserted in the center comes out clean. Cool. Serve with molasses whipped cream. Add molasses and grated lemon rind to heavy cream. Beat until stiff. Serves 6.
Melt butterscotch morsels in double boiler; stir in chow mein noodles and peanuts. Drop onto waxed paper.
Place sliced cucumbers in gallon jug. Cover with vinegar. Cover container. Allow to stand at room temperature 20 days. On day 21, pour off vinegar. Add sugar and pickling spice. Allow to stand at room temperature 10 more days, then ready to eat.
Mix together in large container. Store airtight. To serve put 1/3 cup mix in cup and add hot water to fill.
Add steak and all ingredients to a large plastic freezer bag and let marinate for about 3 hours.
Soften cream cheese in microwave. Mix in next 3 ingredients. Microwave 4 minutes. Sprinkle bacon and cracker crumbs and microwave until hot. Serve with Ritz crackers.
Combine water, vegetables, seasonings and ham. Cover and simmer 10 minutes or until vegetables are tender. Make a white sauce of margarine, milk and flour. Add cheese and stir until melted. Stir into vegetables and ham mixture and heat until almost bubbly. Makes 3 quarts. Enjoy.
Melt chips and peanut butter together in a large saucepan. Then mix in the cereal. Place spoon size drops on wax paper and cool in fridge for 20 minutes. Makes 2 1/2 dozen.
Layer lettuce, celery, onion and green pepper in 9 x 13-inch pan. Sprinkle the thawed peas on top. Mix mayonnaise and Good Seasons dressing mix together and frost top of lettuce mixture like frosting. Before serving, sprinkle with grated Cheddar cheese and bacon.
Save bread and butter pickle juice until you have 1 pint. Pour over your roast and bake it until done. Homemade pickle juice is better.