HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat butter, sugar, salt and vanilla until fluffy. Beat in flour and stir in chips and nuts. Refrigerate one hour and roll into walnut size balls. Cook at 325° until brown. Let cool for 10 minutes and roll in 10x sugar.
Slice potatoes and wash. Place in an 8 x 12-inch square dish, layered. Pour sugar over potatoes.
Mix butter, sugars and salt together; beat until fluffy. Beat in eggs, one at a time. Beat in vanilla. Gradually stir in flour and baking soda. Stir in chips and nuts. Bake at 300° for 20 to 25 minutes or until brown.
Combine juices and water. Stir well. Refrigerate until time of service. Just before serving, combine juice mixture, club soda and sliced fruit. Makes 80 (6 ounce) portions.
Mash potatoes by hand or in food processor with pineapple juice. Add egg whites and spices. Add milk gradually while mixing or blending in food processor. Pour into 9-inch pie plate or 2-quart casserole coated with nonstick cooking spray. Sprinkle with nuts and bake in preheated 350° oven for 25 to 35 minutes, depending on the size of the baking dish used.
Mix melons together in large bowl. Mix Italian dressing and Dijon mustard in a 9 x 13-inch pan. Add chicken. Marinate overnight, turning every so often. Heat grill to medium and grill chicken, turning as needed until done, approximately 20 to 25 minutes. Serve with fresh melon salad. Great, quick summer meal.
Cream butter, sugar and shortening. Add egg yolks. Beat well. Sift together flour and soda. Add to creamed mixture, alternately with buttermilk. Stir in coconut, vanilla and nuts. Fold in stiffly beaten egg whites. Bake in three 8-inch cake pans. Bake at 350° for 25 minutes. Use Cream Cheese Icing.
Preheat oven to 350°. Combine chips and butter; press into bottom of greased spring-form pan (9-inch). Bake 10 minutes and cool. In processor, combine cream cheese and Monterey Jack. With motor running, add eggs one at a time. Add sour cream. Turn off processor and add chilies and picante sauce. Pulse to mix well. Pour into crust. Place pan on a baking sheet and bake 40 minutes. Garnish with fresh herbs, diced red and yellow peppers or whatever you prefer. Ground nuts work well, also. Serve with a good cracker or pita chips.
Beat eggs, sugar and flavoring in condensed milk. Add 2 quarts plus of milk. Pour	into freezer container. Add sufficient milk to fill container.	Use salt on ice around ice cream container to freeze it while cranking ice cream.
Mix all ingredients except butter and Kosher salt in large bowl. Knead in additional flour until dough is no longer sticky. Roll out dough until 1/4-inch thick. Then cut into 1/4-inch strips about 10-inches long. Twist into desired shapes and lay on greased cookie sheet. Melt butter and spread on pretzels using small brush. Sprinkle salt on pretzels and place in oven at 425° for 12 to 15 minutes.
Combine pancake mix with 1 pack Italian dressing mix. Combine the other package of salad dressing with the egg and club soda. Dip pieces of chicken into club soda mixture first, then into the pancake mixture. Brown pieces in oil, then arrange on baking sheet and bake at 350° for about 30 to 45 minutes.
Mix first 3 ingredients. Press into 9 x 13-inch pan. Bake 20 minutes; let cool. Blend cream cheese and sugar. Add 1 cup Cool Whip and spread on crust. Beat milk and pudding for 2 minutes. Pour over cream cheese layer. Top with rest of Cool Whip and garnish with chopped nuts. (Any pudding can be substituted including sugar-free as well as fat-free cream cheese.) Use fresh strawberries with strawberry pudding.
Mix together in saucepan until smooth. Cook over medium heat, stirring and scraping pan constantly, until it sticks together in a ball. The dough will be very stiff and difficult to stir. Turn out on table and let cool enough to handle. Knead for 5 minutes. Store in airtight container. Do not refrigerate.
Dissolve yeast in warm water. Combine the beaten eggs, oil and buttermilk. Add yeast, then sifted flour and dry ingredients. Beat on low until smooth. Pour into a pitcher with a lid. Keeps 3 weeks in the refrigerator. Stir batter well before using. Best made into small pancakes. These are a thin pancake.
Spray and flour 2 loaf pans. Mix flour, baking soda, baking powder, cinnamon and salt. In another pan, beat eggs; add vanilla, applesauce and sugar. Add the dry ingredients gradually. Stir in the zucchini, raisins and nuts. Divide into loaf pans and bake at 325° for 1 hour. Freezes well.
Mix all ingredients and bake in a greased loaf pan. Bake at 350° until done. Check with toothpick.
Brown together the ground beef and onion; drain fat. Add soups, water and enchilada sauce. Layer casserole dish: tortillas, cheese and meat mixture. Heat in oven until cheese melts.
In a saucepan, bring to boil Karo and sugar. Take off heat and add peanut butter. Blend until evenly mixed. Add cornflakes and stir gently until all coated. Do not mash flakes. Spoon out on wax paper by tablespoons. Let cool.
In a food processor with a metal blade, add the yeast, butter, sugar, cardamom, salt and egg. Add 3 1/2 cups flour and pulse to crumble the butter and blend the egg. Add the raisins and water. With the food processor still running, add the cooled milk through the feed tube. Process to form a ball. Add more flour, if necessary, and process to form a smooth and elastic dough, approximately 50 seconds.
Mix Cool Whip, dry Jell-O and sour cream together. Add drained oranges and pineapple. Chill overnight and serve.
In large Dutch oven, brown meat and onion. Add all remaining ingredients, except for the last two. Bring to a boil, reduce and simmer for 30 minutes. Top with cheese and serve with chips. Freezes well.
Mix sugar and eggs. Pour in oil and mix at medium speed until there is no visible trace of oil; mix at least 3 minutes. Add flour and spices, then add pumpkin. Mix at slower speed until batter is well blended. Pour into greased and floured tube pan. Bake at 350° for 1 hour.
Beat egg whites until stiff with electric mixer. Add sugar and mix well. Egg whites should hold peaks. Fold in nuts with spatula or spoon. Drop mix by teaspoon on foil lined cookie sheets. Bake at 275 degrees for 40 mins. Let cool and peel off foil. Cookies will keep indefinitely in a tin container.
Mix first 5 ingredients; cook over low heat until thick. Cool. Dice apples; add to sauce. Top with Cool Whip. Sprinkle nuts over the top.
Brown hamburger meat and onion; salt and pepper to taste. Add cream of mushroom soup and sour cream. Serve over cooked egg noodles.
Combine chicken, dressing and vegetables in a bowl; cover and chill 1 to 2 hours. Divide chicken among tortillas and sprinkle with cheese. Fold and serve. Makes 8 wraps.
Combine peaches, sugar, 3 tablespoons flour and lemon juice in a bowl and mix well. Combine brown sugar and 1/4 cup flour in another bowl. Cut in margarine using pastry blender; add pecans and toss to mix. Sprinkle 1/2 pecan mixture in unbaked pie shell and arrange peach mixture. Top with remaining pecan mixture. Bake at 400° for about 40 minutes or until peaches are tender. Cool on rack. Serves 8; 383 calories per serving.
In a bowl, mix the first 6 ingredients, then fold in the crabmeat. Transfer to a 6 x 4 x 2-inch baking dish. Sprinkle the top with the almonds, then bake at 350° until the mixture bubbles. Serve with crackers. Makes 2 cups.
Brown beef and onion. Cook noodles. Mix together with the ingredients. Save some cheese and catsup for top. Bake for 1 hour at 300°.
Combine with vermicelli and add enough salad dressing or mayonnaise to moisten and suit your taste.
Drain yams. Mash well. Drain pineapple, saving juice. Add juice, brown sugar and melted butter to yams and beat well. Stir in pineapple and nuts.
Spread cream cheese in a pizza pan. Spread taco sauce over cheese and layer with remaining ingredients. Serve with tortilla chips.
Melt butter in 9-inch round cake pan. Pinch each biscuit into 4 parts and coat in butter. In medium saucepan, combine brown sugar, Karo syrup and cinnamon, bring to a boil; remove from heat, add pecans, pour over biscuit/butter mixture. Bake at 425° for approximately 10 minutes or until golden brown. Turn upside down on serving plate.
Mix the sour cream, lemon juice, salt, paprika, celery salt, Worcestershire sauce, pepper and garlic salt together. Marinate the chicken breast for several hours or overnight. Take out of mixture and roll in the Ritz and regular crackers. Pour the margarine over crackers. Bake at 300° for 1 hour and 45 minutes.
In a large bowl, combine flour, baking powder and salt. Add the walnuts. In a small saucepan, melt butter with the coffee and brown sugar. Cool slightly, then add to the flour mixture. Beat well and stir in the egg.
Slice cucumbers and soak in lime for 24 hours. Add cold water to cover cucumbers and cover for 2 days. Rinse and drain. On 3rd day, add remaining ingredients and simmer until hot. Pour into quart jars and seal.
Mix all ingredients. Refrigerate before rolling out about 1/4-inch thick. Cut with cookie cutter. Bake at 375° for 8 to 10 minutes.
Beat oil, sugar substitute and eggs until very light yellow. Add pineapple juice; stir in. Add flour, baking soda, salt and spices; beat well. Add remaining ingredients.
Beat egg yolks, honey, lemon juice, brandy and water together with an electric beater until the mixture is thick and light and has doubled or tripled in volume. Beat the egg whites until stiff, then fold into egg yolk mixture with the cream. Pour into a 2 1/2 pint freezer-proof souffle dish.
Make like biscuits. Let rise 45 minutes or longer. Bake at 375° to 450° until brown.
Peel shrimp and place in a glass pan (microwave bowl). Squeeze one whole lemon over shrimp. Shake on garlic salt. Set 1 stick of butter on top of shrimp. Heat on High for 2 1/2 minutes. Turn pan or bowl around. Stir shrimp. Cook for 2 1/2 more minutes.
Combine Karo, sugars and vanilla in large (3-quart) saucepan. Bring to rolling boil. Remove from heat and stir in peanut butter, cornflakes and peanuts. Spread mixture evenly and firmly in a buttered 10 1/2 x 15 1/2 pan. If desired, spread few chocolate chips evenly over candy. Place in 300° oven until chips soften, about 1 minute. Spread chips evenly. Cut into desired sizes.
Dissolve the jelly in sufficient water and a little ginger syrup to make up to 3/4 pint. Add the evaporated milk and the preserved or crystallized ginger chopped into small pieces when almost set. Stir slightly in order to distribute the ginger evenly. Turn into a wetted mould. Stand in a cool place to set. (WCB)
In large saucepan, melt butter or margarine over low heat. Blend in sugars, beaten egg and peanut butter; mix until smooth. Add oats, baking soda, raisins and chocolate chips. Dough should be sticky. If not, add several tablespoons water. Drop by ice cream scoopfuls on greased baking sheet. Bake at 350° for 15 minutes. Remove to wire rack to cool. Yields 2 dozen.
Split wings at each joint and discard tips; pat dry. Deep fry at 400° (high) for 12 minutes or until completely cooked and crispy; drain. Combine red hot cayenne pepper sauce, oleo and Worcestershire sauce. Toss wings in sauce to coat completely or for equally crispy wings, bake on a rack in a roasting pan at 425° for 1 hour; turn halfway through cooking time.
Wash, hull and chop strawberries. (You may use 2 cans of frozen strawberries instead; omit sugar if you do.) If not, combine sugar with fresh strawberries in medium size bowl. Cover and chill for 3 hours. Combine freezing mix and milk; stir until freezing mix is dissolved. Stir in strawberries. Pour mixture into freezing container of home ice cream maker. Stir in cream. Follow procedure recommended by manufacturer of ice cream maker for preparing ice cream. Yields 2 quarts.
Beat eggs. Add sugar and salt. Stir in evaporated milk, homogenized milk and vanilla. Pour into gallon size freezer canister. Turn. Your favorite crushed fruit may be added.
Heat chicken, 3/4 teaspoon salt, chilies and onion in oil over medium heat, stirring occasionally, until chicken is hot. Heat shells as directed on package. Cut avocado lengthwise into slices; sprinkle with lemon juice and 1/2 teaspoon salt. Spoon about 1/4 cup chicken mixture into each shell. Top with cheese, lettuce, olives and avocado. Serve with taco sauce and sour cream. Yields 10 tacos.
In a small bowl, whisk together lime juice, honey, oil and cumin. Add remaining ingredients and mix well. Great with crackers or chips as a dip or over lettuce as a meatless taco salad.
Blend cheese, egg and butter until mixed enough to spread. Spread mixture on bread, crust removed. Cut into 4 sections and bake for 10 minutes at 350°.
In skillet cook onion, garlic and green pepper in oil until soft. Add tomatoes, zucchini, salt and pepper. Cover and cook about 20 minutes. Serve topped with cheese and parsley. Serves 8.
In skillet, cook vegetables and spices in olive oil for 8 minutes over medium heat. Stir frequently until zucchini is tender. Remove from heat. Remove 1 1/2 cups of mixture from skillet and set aside. Stir cottage cheese into remaining zucchini in skillet. Spread half of tomato puree in bottom of 2-quart baking dish. Heap zucchini-cheese mixture in center. Top with remaining tomato puree and sprinkle with Parmesan cheese. Sprinkle reserved zucchini mixture around edge of dish. Bake 20 minutes at 375°.
Cook potatoes just until done. Remove from heat; drain well and place back on low heat to dry out potatoes before whipping them. Mash potatoes until smooth. Mix all ingredients into whipped potatoes. Place in ovenproof, slightly buttered casserole dish and heat.
Cook franks for 10 minutes, then drain. Grind and blend with remaining ingredients. Spread on crackers or bread.
Cook the first 4 ingredients to soft ball stage. Mix with the popped popcorn. Stir until coated.
Brown sausage and drain. Put in 5 quart pan and add all other ingredients. Simmer for 1 hour.
Beat together the oil, sugar and eggs. Add zucchini, vanilla, cloves, ginger and cinnamon. Mix well. Add flour, salt, baking powder and soda. Pour into 2 loaf pans, greased and floured. Bake at 325° for 1 hour.
In a medium-size saucepan, combine the cream cheese, sour cream, mayonnaise, wine (or cream), onion, mustard, garlic, and hot pepper sauce. Fold in the crab meat (or salmon) and 1/4 c. parsley. Warm over medium heat, stirring constantly, just until hot; do not boil. Spoon into a warm chafing dish (or other serving dish) and sprinkle with the remaining parsley, the almonds, and paprika. Makes about 4 c. Serve with crackers.
Separate wings and bake in 400° oven for 35 minutes. Mix all other ingredients together. Mix well and cook over low heat 4 hours. Put baked wings into a sealable container; pour liquid in and shake until well coated. Serve.
Hard boil eggs; peel and set aside.	Make toast; set aside. Use a medium saucepan; melt butter. Combine flour with a whisk and	cook 5 minutes until lightly browned.	Add milk and heat until thickened. Add salt and pepper to taste. After I feed the kids,	I add curry to the sauce for myself. Have each person tear their toast into bite-sized pieces into a pasta bowl or large low soup bowl. Slice egg(s) and arrange over toast.	Serve piping hot sauce over toast and egg.
Cream butter and sugar; add eggs. Mix dry ingredients; add to creamed mixture with milk. Rinse blueberries and remove any stems. Mash 1/2 cup blueberries and stir into batter. Fold in remaining blueberries. Divide batter into 18 muffin cups (with paper liners) and sprinkle with 2 tablespoons sugar. Bake at 400° for 30 minutes. Makes 1 1/2 dozen muffins.
Scald 1 quart milk; add corn meal and pinch of salt. Cook over medium heat to boil. Pour into baking dish. After 1 hour in oven, stir in 1 cup cold milk, stirring occasionally during baking. Bake at 300° for 3 hours. Serve with whipped cream or vanilla ice cream.
Combine first 4 ingredients; spoon into a lightly greased 11 x 7 x 1 1/2-inch baking dish. Combine crushed crackers and butter and sprinkle over chicken mixture. Bake, uncovered, at 350° for 30 minutes. Serves 4.
Prepare Jell-O according to directions. Refrigerate until thick. Beat until light. Fold in mayonnaise. Add corned beef which has been cut in small pieces and all fibers removed. Add salt, onion, green pepper, chopped celery and eggs. Let congeal and serve on lettuce (or make sandwiches, if desired).
Cook sugar, salt, syrup, margarine and milk until it comes to a boil. Add cut-up dates. Stir all time. Cook to soft ball stage. Remove from heat; cool. Beat until very stiff and add pecans. Shape 6 to 8 inches long, 1/2-inch in diameter. Place on wax paper. Cut in slices when firm.
Make a roux by stirring flour and vegetable oil until a well browned peanut butter color, not burned! When roux is made, add onions, bell pepper, celery and garlic. Cook, stirring until vegetables are limp, being careful not to burn. Add hand squeezed tomatoes, tomato sauce, salt and pepper. Cook and stir until well blended. Add water and cook 50 minutes. Turn fire off. Let sit until ready to serve. Just before serving, bring to a light bubble. If too thick, add more water. Add shrimp. Cook 10 minutes. Add parsley, green onions, oysters and crabmeat. Cook 5 minutes more. It is important not to overcook the seafood. Serve immediately over rice or noodles. Yield: 6 servings.
Combine egg whites, salt and cream of tartar in mixing bowl. Beat until foamy throughout. Add sugar, 2 tablespoons at a time, beating after each addition, until sugar is blended. Continue beating until mixture will stand in very stiff peaks. Fold in nuts and 1/2 teaspoon vanilla. Spoon mixture into lightly greased pie pan and make a nest-like shell, building up sides 1/2-inch above edge of pan. Bake in slow oven at 300° for 50 to 55 minutes. Cool. Place chocolate and water in saucepan over low heat. Stir until chocolate is melted. Cool until thickened. Add 1 teaspoon vanilla. Whip the cream. Fold chocolate mixture into whipped cream. Pile into meringue shell. Chill about 2 hours before serving.
Mix together sugar, cocoa, milk and butter in large kettle. Bring to a rolling boil and then boil for 1 minute afterwards. Remove from stove; add vanilla and peanut butter and stir until completely blended together. Mix the mixture with rolled oats well together. Dip onto waxed paper with tablespoon; let dry or refrigerate to cool down faster while still on waxed paper. As it cools down, mixture will harden together.
Cream together butter and sugar. Beat eggs one at a time. Stir in applesauce and milk; sift dry ingredients. Add to applesauce mixture. Mix well; stir in remaining ingredients. Pour into 2 greased 9 x 9 x 2-inch loaf pans; bake at 350° for 1 hour until bread tests done. Cool on rack. Makes 2 loaves.
Beat egg; add beef, onion, salt, pepper, celery and bell pepper. Toss it with a fork until blended. Lightly stir in tomato juice. Add cracker crumbs. Place in pan and bake at 350° for 1 1/2 hours.
Mix together oleo, flour, sugar, baking powder and salt. Mix with a pastry blender until Bisquick-like flour forms. Add milk and mix for handling. Roll out on a floured 12 x 15-inch board.
Lightly brown rice and onions in margarine over medium-high heat. Add broth and mushrooms. Pour into 1 1/2-quart covered casserole and bake 1 hour at 300°.
Mix Miracle Whip, minced onion, garlic powder, and Tony's seasoning. Add enough Worcestershire sauce to turn in slightly brown; add enough catsup to turn it pink; add enough milk to thin; add enough sugar to take out the whang. Stir well and refrigerate. It will thicken as it sets. Add more milk as necessary.
Cream butter. Add sugar gradually until fluffy. Blend in egg yolk; mix well. Sift dry ingredients; add to creamed mixture, alternately with milk. Fold in beaten egg white. Fill greased muffin pans 2/3 full. Bake at 325° for 20 to 25 minutes. While hot, dip tops in melted butter, then in mixture of 1/2 cup sugar and 1 teaspoon cinnamon.
Heat oven to 375°. Mix butter, sugar and eggs. Blend flour, cream of tartar, soda and salt. Stir into bottom mixture. Shape dough into 1-inch balls. Mix 2 tablespoons of sugar and 2 tablespoons of cinnamon. Roll balls in sugar and cinnamon mixture. Place balls on cookie sheet, 2-inches apart. Bake 8 to 10 minutes.
In large saucepan, blend in first four ingredients with 1 teaspoon salt. Stir this into 8 to 10 cups of water. Cook while stirring until thickened and bubbly. Add lemon juice and coloring. Pack apples in hot jars; leave 1/2 inch headspace.	Fill with syrup to within 1/2-inch space. Adjust lids. Process in	boiling water for 15 minutes (pints) or 20 minutes (quarts). Yields approximately 7 quarts.
Boil the first 7 ingredients 5 minutes. Cool well (important). Add flour, soda, baking powder and salt. Mix and spread on greased and floured 10 x 13-inch pan. Bake at 350° for 18 minutes. Cool. Drizzle with 4x sugar and water mixture.
Coat chicken with mixture of flour, nutmeg and ginger. Brown well in oil on top of stove. Bake 1 hour at 350°, covered with sauce made with pineapple juice, soy sauce, sugar and garlic. Add sliced pineapple the last 15 minutes in oven. Yields 8 servings.
Separate broccoli and cauliflower into small flowerets (can use all of one or the other). Put in large bowl with Provolone. Mix sour cream, mayonnaise, sugar and Parmesan. Pour over salad and mix.
In a 2-quart saucepan, combine sugar, cornstarch and water. Cook on high 2 minutes or until mixture boils. Boil one minute. Mixture should be thick. Stir, add blueberries, cook on high for three minutes, stirring often. Pour into crust; top with whipped cream and a dash of cinnamon.
Chop the celery, carrot, onion and anchovy fillets. Melt butter in heavy pan. Flour veal shanks and brown both sides. Add wine and reduce. Add chopped celery, onion, carrot and anchovy. Salt and pepper to taste. Cook until golden and add tomatoes. Cover, lower heat and cook for about 1 1/2 hours or until tender (add stock when necessary). A few minutes before cooked, add the chopped garlic, parsley and lemon to taste. Transfer to serving platter. Serve with rice, mashed potatoes or polenta.
Boil potatoes with jackets in water with a bay leaf. Cool, peel and shred in bowl. Mix remaining ingredients. Add to potatoes. Bake in greased 2 1/2-quart casserole dish, uncovered, for 30 minutes at 350°. Top with remaining 1/2 cup Cheddar cheese and 1/2 cup crushed corn flakes. Bake 10 minutes longer.
Cream sugars with eggs. Add meal and flour. Stir in butter, milk, vinegar and vanilla. Pour into uncooked pie crust and bake in a 325° oven for 45 minutes.
Mix first 3 ingredients; beat until well blended. Add remaining ingredients. Mix thoroughly. Bake in pie shell in 350° oven for 1 hour. Pie will have golden brown top when done.
Combine all ingredients with enough dressing to make moist. Chill overnight and add more dressing if needed before serving.
Mix liquids with electric mixer: eggs, sugar, oil and extracts. Add nuts and chocolate chips. Add flour and baking powder. Mix well. Put in refrigerator for a few hours.
Generously butter one side of the 4 slices French bread; place, buttered side up, on a cookie sheet. Toast in a 350° oven for 15 to 20 minutes, or until golden and crusty. Sprinkle each slice with 1 tablespoon freshly grated Parmesan cheese and broil until cheese is bubbly.
Mix cake mix, margarine and eggs. Spread in a greased and floured 9 x 13-inch pan (tin). Mix to a smooth batter in a mixer. Cream cheese, powdered sugar and eggs. Spread over the first layer. Sprinkle generously with nutmeg. Bake at 350° for 35 to 40 minutes. Do not overbake. Center will remain soft. Cut into squares when cool. Outside edges will seem crusty, so trim 1/4 inch all around pan and then cut into squares. Crusty part makes yummy samples and my children always knew when to be there.
Cook pasta according to package directions; drain and rinse with cold water. Place in a large bowl. Add zucchini, olives, red pepper and onion. Combine remaining ingredients; pour over salad and toss to coat. Cover and chill 2 hours before serving. Yield: 10 to 12 servings.