HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring honey to a boil and then cool it. Cream butter with sugar. Add egg yolks, one at a time. Beat until light and fluffy. Beat in honey. Sift flour with dry ingredients twice; add alternately with sour cream. Stir in nuts. Beat egg whites until stiff and fold into batter. Spoon into buttered tube pan. Bake at 325° for 50 to 55 minutes or until done.
Melt butter and shortening in a frying pan. Roll chicken in flour and brown. Remove extra fat from pan. Mix chicken soup, celery, Pet milk and poultry seasoning; blend well. Pour over chicken. Cut carrots in half lengthwise. Partially cook carrots and onions in salt water. Place vegetables around chicken and heat to a boil. Reduce heat to low, cover and simmer until chicken and vegetables are tender (35 to 45 minutes).
Preheat oven to 350°. Grease cups of muffin pan. Combine all ingredients; mix well. Spoon mixture into greased muffin cups. Bake at 350° for 1 hour. Cool slightly before removing from muffin cups.
Melt margarine in a deep dish. Mix sugar, flour and milk together; pour over margarine. Pour fruit over batter. Bake about 30 minutes at 350°.
Cream butter, cream cheese and sugar in mixer bowl until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in flour, salt and vanilla. Spoon into greased tube pan. Bake at 325° for 1 1/2 hours or until cake tests done. Yield: 16 servings.
Mix dry ingredients. Then work in shortening with hands as in pie dough. Add eggs, soda and water, vanilla and milk, mixing well. Roll out and top with sugar. These roll out easily without rolling in extra flour.
Cut ribs into individual serving pieces. Brown in butter in a frying pan. Place ribs and onion in slow cooker. Mix remaining ingredients together and pour sauce over ribs. Cover and cook on low for 8 to 10 hours (high for 4 to 6 hours). Yields 4 to 6 servings.
In double boiler, melt 6 candy bars in the milk. Let cool. Add eggs, sugar and evaporated milk to the candy bar mixture until well blended. Cut remaining 2 bars into small pieces and add to mixture. Pour into 1 gallon container to 1 1/2-inches off full line with homogenized milk. Put into freezer.
Bake hen at 350° for approximately 2 hours. Mix broth and flour. Roll thin and cut into strips. Boil remaining broth in large pot. Drop strips in, a few at a time. Add salt and pepper to taste.
Boil vermicelli according to package directions. Drain well and toss with sesame oil. Set aside and keep warm.
Prepare baked pie shell. Mix 3/4 cup sugar, cream, food coloring and salt in saucepan. Cook to the boiling point. Mix remaining sugar and cornstarch in another pan. Add boiling mixture gradually to pan mixture. Add vanilla and butter. Return to heat; cook until thick. Pour into pie shell and sprinkle with nutmeg and a few extra pieces of butter. Bake at 325° for 20 to 25 minutes, until firm and lightly brown. Serves 6 to 8.
Put in an ungreased bread tin. Bake at 350°. Makes 2 servings.
Combine first 4 ingredients. Boil for 5 minutes. Stir in soda, then stir in peanuts. Place corn on a very large shallow pan. Pour sugar mixture over corn. Bake at 200° for 1 hour. Stir every 15 minutes.
In a medium bowl cream sugar, butter and shortening. In a small bowl beat eggs. In a large bowl mix flour, salt, baking powder and eggs, sugar mixture, milk and flavorings. Blend well and pour into well greased pan. Bake one to one in a half hours at 350°.
Bake pie shell at 450° for 5 minutes. Bring pie filling just to a boil in saucepan. Pour into warm pie shell.
METHOD: Wash chicken well and dry off. Cut up. Sprinkle seasonings on pieces. Coat with flour.
Mix ingredients in order listed. Bake at 350° for 12 to 14 minutes.
Thaw hash browns for 30 minutes. Mix them with the sour cream, soup, cheese, onion flakes and 1/4 cup butter. Spread this into a 9 x 13-inch pan. Melt remaining butter and mix with the crushed corn flakes. Spread over the casserole. Bake at 350° for 45 minutes or until bubbly.
Cook chocolate pudding. Cool for 5 minutes. Combine with dry German chocolate cake mix. Mix by hand. Pour into lightly greased and floured 9 x 13-inch pan. It will be thick. Leave it a little lumpy in the pan. Sprinkle chocolate chips on top with nuts. Cool completely, then put powdered sugar in strainer to decorate.
Stir together pineapple, orange juice, Kool-Aid and water. Freeze. Thaw 2 hours before serving. Add ginger ale just before serving.
Mix all ingredients in a large bowl until well combined. Shape into 1/2-inch balls. Bake at 350° for 15 to 20 minutes. Freezes well, too. Can take from freezer to microwave for quick breakfasts or snacks.
Sift together dry ingredients. Stir in shortening. Stir in milk and yeast. Mix well. Chill at least 1 hour. (Can leave overnight in refrigerator.) Roll out and let rise. Bake at 350° for 15 minutes. Can freeze leftovers for later use.
In a skillet, brown your ground round and onion until brown. Drain and put aside. Then brown your bacon. Drain all fat. Combine meat, onion and all other ingredients and put into a crock-pot or large pot. Stir occasionally.
Heat beans thoroughly and drain well. Melt butter and saute onion. Stir in bread crumbs. Mix with beans and heat thoroughly. Add sour cream if desired.
Bake cake in two pans; crumble one in bottom of punch bowl and add 1/2 vanilla pudding, 1/2 pineapple, 1/2 strawberries, 1/2 Cool Whip and pecans. Repeat, ending with pecans.
Combine first 7 ingredients in a 2-quart glass bowl and microwave for 4 minutes. Add peanuts. Microwave 12 minutes. Remove and add remainder of ingredients. Cool and stir until creamy. Drop by tablespoons on a sheet of wax paper.
Core and dice apples. Sprinkle with lemon juice. Combine with nuts, celery and raisins. Stir in mayonnaise only until blended.
Brown ground beef with onion. Add all beans to crock-pot. Pour in meat, brown sugar and catsup. Simmer for 3 to 4 hours.
Mix dry oats with cake mix. Beat eggs and oil together well and add to oats and cake mix. Mix well and refrigerate for about 15 minutes. Roll into balls about the size of a walnut, crisscross with fork, sprinkle lightly with sugar and bake for 8 minutes at 350°.
Defrost broccoli and drain. Process in bender or Cuisinart. Saute onions in skillet with butter flavor Pam. Add tomatoes and peppers. Stir in rest of ingredients.
Preheat oven to 350 degrees. Mix all the ingredients except the walnuts. Stir in the nuts. Pour into a greased and lightly floured 11 x 15 inch pan. Bake for 30 minutes. Sprinkle with powdered sugar, if desired. Serves 24.
Melt butter; add cream, sugar and molasses. Bring to a boiling point. Add chocolate; continue boiling and stir occasionally until a firm ball is formed when putting a drop of the liquid in cold water. Add vanilla; turn into buttered pan, having mixture 1 or 2 inches deep. When nearly cold, cut into cubes and wrap individually in wax paper and let stand in refrigerator to harden.
Cook meat, basil and Italian seasoning until tender. Add remaining ingredients but salt. Cook until tender. Add your salt now to taste. Very good.
Brown ground beef; drain. Add rice and onion; cook on low heat until onion is opaque. Add other ingredients. Simmer about 1 hour.
Cook cabbage until tender. Melt fat; blend in flour. Stir in milk slowly and cook until thick, stirring constantly. Add cabbage and ham to white sauce and heat through. Mix crumbs and melted butter; heat until brown. Sprinkle on top of ham mixture just before serving. Makes 6 servings.
Frost cake entirely. Cut cookies in half and stand cookie halves around edge of cake by pressing into frosting. Frost cookie halves.
Melt almond bark in top of double boiler and dip 5 pretzels. Remove and place on cookie sheet lined with wax paper. Arrange coated pretzels-twisted edge out in a circle with sides joined to form bottom layer of wreath. Coat 5 more pretzels and repeat to make second layer of wreath on top of first. Let harden. (To make 10 pretzel wreaths, repeat entire process.) Transfer wreaths to wire racks. Spread remaining almond bark over wreaths for thicker coating. Let harden. Melt chocolate and drizzle over wreaths. When hardened, garnish with cinnamon candies and cherries.
In medium saucepan, combine potatoes and enough water to cover. Over medium-high heat, bring to a boil. Boil about 15 minutes or until tender; drain. Cool slightly; cut into large cubes and set aside.
Cream cheese, peanut butter and sugar until fluffy. Add Cool Whip and blend just enough to mix well. Place in a 9-inch graham crust. Put in refrigerator overnight. Real good!
Mix all ingredients together. Chill completely. Serve with soft shelled or deviled crab and fish.
Mix well. Tastes best with strawberries, apples, bananas and pears. Can use other fruits.
Heat water with bouillon cubes. Add potatoes and onions. Cook about 20 minutes. Add vegetables and cook another 15 minutes. Add soup and cheese. Keep stirring on a lower heat until heated through and cheese is completely melted. This can be done in a crock-pot with occasional stirring.
Brown and drain ground beef. Preheat oven to 400°. In one bowl, combine Ricotta cheese, shredded Mozzarella cheese and eggs. In second bowl, combine cooked ground beef and tomato sauce mixture. Place 1 layer of noodles followed by 1 layer of cheese mixture. Continue alternating sauce, noodles and then cheese. Make top layer sauce mixture. Noodles must be thoroughly covered by sauce. On last sauce layer, place one layer of sliced Mozzarella cheese. Bake for 1 hour and let stand for 15 minutes before serving.
In 4 quart saucepan, stir sugar and gelatin. Stir in 2 cups white grape juice. Cook over medium heat, stirring frequently, until gelatin	is completely	dissolved. Remove saucepan from heat. Stir in remaining grape juice. Refrigerate until mixture mounds when dropped from a spoon, about 45 minutes. Meanwhile, chop celery;	cut each grape in half. When gelatin mixture almost comes to mounding consistency, quickly shred apples. (Apples will turn brown if shredded too early.) Fold celery, grapes and apples into thickened gelatin mixture; pour into 10-inch Bundt pan or 10 cup mold. Cover and refrigerate until set, about 3 hours.
Mix together cherry pie filling and crushed pineapple. Spread in bottom of large baking dish. Cover this with 1/3 box cake mix, sifted. Cut margarine real thin and place over mixture. Spread pecans over top. Bake at 325° for about 1 hour, or until bubbly.
Cook hamburger in electric skillet until browned; add onion salt, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well. Cover meat with cheese. Add noodles, tomatoes and water. Spread tomato sauce over mixture. Sprinkle with salt and pepper to taste. Cover and simmer at 325° for 30 minutes, stirring occasionally. Yields 6 servings.
Mix thoroughly. Use 2 teaspoons in each cup of boiling water. More or less of mix if tasty is desired.
Mix together the first 3 ingredients and press into a 9 x 13-inch pan.
Pour the boiling water over 2 cups of bran and let stand while assembling other ingredients. Mix in shortening. Mix remainder of bran with sugar, eggs and buttermilk. Sift flour with soda and salt. Combine all ingredients and bake as needed at 400° for 20 minutes. Mixture will keep 6 weeks or more in the refrigerator.
Cover the celery, carrots and onions with water; add salt and pepper. Boil for 7 minutes. Add diced potatoes; cook 7 minutes. Add fish; cook 3 or 4 minutes (do not overcook). Add butter and milk; heat. This is great for camping.
Make layers with lettuce, pepper, onion, eggs, cheese, bacon bits and peas. Continue to make layers until amount wanted.
Mix hamburg, rice and onion together. Form balls. Add salt and pepper. Place in a large pan. Pour tomato soup mixed with water over the balls. Cook slowly for 2 hours. When done, rice will be sticking out of the balls looking like a porcupine.
In a blender, combine milk, pudding mix and mint or rum extract, if desired. Cover and blend until smooth. Add ice cubes; cover and blend until combined. Let stand 3 minutes to thicken slightly. Makes 5 (8 ounce) servings.
Cream together margarine and sugar. Add eggs and mix well. Add vanilla and milk. Mix, then add remaining ingredients. Pour into unbaked pie crust and bake at 325° for approximately 40 minutes.
Set oven to 375°, moderately hot. In a bowl, combine shortening, salt, sugar and instant dry milk; add boiling water and stir until shortening melts. Cool. Dissolve yeast in warm water according to package directions. Stir into cooled first mixture. Stir in eggs, beaten to a froth. Stir in about 1 cup flour and blend thoroughly. Add remaining flour and beat vigorously until batter is smooth. Cover with a damp cloth and let rise until double in bulk (about 1 hour). Cut down dough and mix again until very smooth. Shape in muffin tins. Let rise about 50 minutes. Makes about 1 1/2 dozen medium-size rolls.
Mix all ingredients together and pour into pie crust (precooked or crumb crust). Refrigerate for several hours before serving.
Mix all ingredients except noodles and cheese. Layer noodles in a 9 x 13-inch pan. Layer chicken mixture on top of the noodles. Add another layer of noodles and another layer of chicken mixture. Sprinkle with Mozzarella cheese and Parmesan cheese. Cover and bake at 350° for 30 to 40 minutes.
Combine all ingredients and simmer on low heat for 2 hours. Top each individual bowl with grated Cheddar and Mozzarella cheese (combined) and crushed or whole corn chips.
Mix flour, baking soda, baking powder, salt and spices in large bowl. Beat eggs in another bowl. Mix in the shortening, water, buttermilk and pumpkin with eggs. Add flour mixture and blend well. Heat a pan and coat with shortening. Drop a spoonful of batter on pan. Turn after small bubbles appear. Remove when golden brown. Sprinkle with powdered sugar and serve.
Cook and peel potatoes; allow to cool. Slice and place in a 2 1/2-quart baking dish coated with nonstick cooking spray. In a small saucepan, combine remaining ingredients; bring to a boil, stirring frequently. Pour over the potatoes. Bake uncovered at 350° for 45 minutes, basting occasionally. Yield: 10 servings.
Combine graham crackers, margarine and sugar. Press into bottom of a 13 x 9-inch pan. Cream together cream cheese, confectioners sugar and margarine. Spread over graham layer. Slice bananas and place over cream cheese. Place crushed pineapple on top of bananas, then top with Cool Whip. If desired, top with cherries or nuts and shredded coconut. Set overnight.
Have ready a large buttered cookie sheet. Combine all ingredients, except chocolate and pecans in a large buttered saucepan. Cook over medium-high heat until mixture changes to a deep caramel color. Pour immediately onto prepared sheet and spread as thinly as possible. Place chocolate on top and spread over top of candy as chocolate melts. Sprinkle pecans over top and press into chocolate with spatula while chocolate is still warm. Cool. Break into pieces of desired size. Never fail candy!
Cream shortening and 1 cup of sugar. Melt chocolate over hot water and add along with vanilla and salt. Add remaining sugar alternately with milk, until of spreading consistency. Beat well after each addition until smooth.
Cut deer into slices and put into kettle; brown on both sides, then take off heat. Put potatoes and carrots into kettle with water and cook for an hour and a half or until potatoes are cooked and water is boiling.
Beat meat. Put into bowl. Mix all of the ingredients, except bacon and tomato sauce, with meat. Put in loaf pan. Cover with 2 strips of bacon. Pour over all the tomato sauce. Bake for 1 hour in a 350° oven. Feeds 6 people.
Go down sides of cucumbers with fork. Slice and place in quart jar. Add sugar, salt and vinegar. Fill with water and refrigerate for at least 24 hours.
Cut up cabbage and apples and cook 15 to 20 minutes in water until tender. Melt butter; add vinegar, sugar and seasonings. Heat 5 minutes. Pour water off cabbage and then pour the sauce on cabbage. Heat and serve.
Mix butter and sugar until fluffy. Add honey, eggs and vanilla. Combine dry ingredients and mix in thoroughly. Add raisins and nuts. Spread in pan. Bake in preheated oven at 350° for 30 to 35 minutes.
With electric mixer, thoroughly mix all ingredients except oil. Very slowly add oil a few drops at a time until dressing begins to thicken. When thickens, may add a Tbsp. at a time. Keeps indefinitely in refrigerator. If dressing separates, stir well.
Brown hamburger and onions. Add garlic powder, salt, and pepper. Mix in refried beans and cheese soup. Add velveeta cheese and cook over low heat until melted. Serve with tortilla or Dorito chips.
Cream together white sugar, brown sugar and margarine. Mix all ingredients together. Spoon out onto cookie sheet. Bake at 350° for 10 to 12 minutes, so they will be chewy. Makes about 7 dozen.
Prepare rainbow rotini pasta according to package directions; drain and rinse. Cook frozen peas according to package directions. Steam broccoli. Add peas, broccoli and kidney beans to rainbow rotini pasta. Mix Bernstein's Cheese Fantastico salad dressing to taste to pasta salad. Chill 15 minutes and serve.
Cook frozen green beans in salted water; drain. (If using canned beans, omit salt.)
Sprinkle soda over dates. Pour boiling water over; let cool. Cream shortening; add sugar and eggs. Mix well. Then add flour and date mixture alternately. Last add nuts and vanilla. Grease five No. 2 cans. Fill about half full. Bake 1 hour at 350°.
In a bowl, combine all canned fruits, chill. Just before serving add condensed milk and slightly whipped cream (whip till soft peaks form). Stir gently into fruits.
Butter pan and line with waxed paper and butter again. Sift flour and soda. Combine eggs, mincemeat, condensed milk, fruit and nuts. Fold in dry ingredients. Pour into loaf pan. Bake at 300° for 2 hours.
Cut out core of tomatoes and cut in chunks. Put in dishpan. Combine ingredients. Cook for 15 minutes, or until cooked up good. Remove from stove. Run through blender. Run through colander and remove seeds and chunks; set aside. Put juice back on stove. Add mixture, stirring constantly (sticks easily). Get hot and put in jars. Pressure 10 minutes at 5 pounds pressure. Makes 6 quarts.
Melt butter in frying pan over medium heat. Saute the vegetables and ham and seasonings for 3 minutes. Cover and cook over low heat about 20 minutes. Pour beaten eggs over the vegetables. Do not stir. Cover and cook until eggs are set, about 10 minutes. Sprinkle with the cheese and heat only until cheese melts. Cut into pie shaped wedges and serve. Serves 4.
*Note: You can exchange the apples for peeled carrots, bananas or unpeeled zucchini.
Mix all ingredients together. Place in a greased mold with cover or 1 pound coffee can, two-thirds full and covered with foil. Tie foil on with string. Steam 3 hours.
Beat cake mix, Mandarin oranges, butter, eggs and oil and pour into 3 greased and floured cake pans. Bake at 350° for 25 to 30 minutes. Let cool.
In large saucepan melt butter. Stir in brown sugar. Add eggs, one at a time, beating well after each addition. Stir in first three ingredients and add chocolate pieces. Bake at 350° for 25 to 30 minutes.
Place hash browns, ham and onion in skillet. Brown in oil for 10 minutes until potatoes are tender. Beat eggs and add to skillet. Stir occasionally until eggs are set. Remove from heat and gently stir in cheese. Spoon onto a serving platter, sprinkle with chives. A great "make ahead" breakfast.
Mix together cake mix, egg and margarine. Mash into a 9 x 13-inch greased pan. Make your topping by beating 3 eggs, cream cheese, sugar and vanilla together. Pour over crust. Bake at 325° for 45 minutes.
Drain beans; wash kidney beans. Put in large bowl celery, peppers, pimentos and onion. Mix well. Add all other kinds of beans. Mix together. Combine oil, vinegar and sugar in pan. Bring to a boil. Set aside and cool. When cool, pour over bean mix. Refrigerate overnight. (You can pour over while still warm if in a hurry.)
Mix together first 3 ingredients and pour into baking dish (I spray with Pam). Pat to cover bottom of dish. Pour in apple pie filling. Spread over cake mixture. Mix brown sugar, cinnamon and chopped nuts. Pour over mixture. Mix sour cream, 1 egg and vanilla. Drizzle over cake. Bake at 350° for 40 to 50 minutes.
Have all cheese at room temperature (not too warm). Mix with mixer, all but onion. Add onion and form a ball (can roll in chopped pecans or just put in a dish and refrigerate overnight). Serve on crackers.
Boil dressing ingredients until sugar dissolves. Cool. Drain vegetables and mix with dressing in large bowl. Add onions and green pepper. Store covered in refrigerator. Stir occasionally. Lasts a week.
Arrange broccoli in 1 1/2-quart baking dish. Top with chicken. Combine soup and milk. Pour over all. Sprinkle with cheese.
Prepare white cake mix as to directions. Pour batter into 15 x 9-inch jelly roll pan that has been greased and floured. Bake at 325° about 20 minutes or until done. Remove from oven. Poke holes in cake with fork. Mix cream of coconut and condensed milk, pour over warm cake. Spread on pineapple. Let cool completely. Top with Cool Whip. Sprinkle on coconut. Keep refrigerated.
Mix together and place in greased dish (9 x 13-inch or 11 x 14-inch). Serves 12 plus.
Mix nucoa and flour in a 9 x 13-inch pan and press down. Bake at 325° for 15 minutes, cool.
Mix together thoroughly. This is enough sauce to use on approximately 4 to 5 pounds of chicken pieces. Soak pieces in the sauce at least 1 hour. Brown chicken over hot barbecue coals or in range broiler for about 15 minutes. Wrap pieces in aluminum foil, adding 2 tablespoons of sauce for each piece. Let cook over coals or in oven at 450° for approximately 45 minutes until tender.
Preheat oven to 375°. Cream shortening and sugar. Add eggs, milk, and vanilla mixing well. Sift flour, baking powder and soda together. Add flour mixture to creamed mixture blending well. May add chocolate chips, nuts,etc. as desired. Drop by spoonfuls on greased baking sheet. Bake for about 10 to 12 minutes. Makes 5-6 dozen.
Cook chicken on top of stove in 1-quart of water. Salt and pepper to taste. In small saucepan, melt butter. Saute vegetables and garlic 5 to 7 minutes. Cook spaghetti as package directs and drain. When chicken is done, remove from water and boil stock until it equals 2 cups. Add soup, vegetables and cheese to broth. Cut chicken into small pieces and mix in 9 x 13-inch pan with spaghetti and broth mixture. Cover with the cream and top with bread crumbs and Parmesan cheese. Bake at 350° for 30 minutes, until browned slightly on top.
Cook the sugar and water until the sugar is dissolved. Add the remaining ingredients. Pour into shallow pans or trays and cover with wax paper or aluminum foil and put into the freezer. When partially thawed, this makes a refreshing dessert or snack on a hot day.
Boil sugar, milk, cocoa and margarine for 1 minute. Take off fire and add peanut butter, oatmeal and vanilla. Stir and dip out by teaspoonfuls, put on wax paper. Let sit until firm, approximately 10 minutes.
Preheat oven to 300°. Heavily grease and flour a 10-inch tube or Bundt pan or two 9 x 5 x 3-inch loaf pans.
Mix all ingredients, except cheese. Place cheese on top (completely cover). Cook in a 350° oven for 20 to 25 minutes, or until cheese is melted and somewhat bubbly.
Mix white sugar, cinnamon, salt and apple slices in mixing bowl; arrange in pie shell. Blend brown sugar and flour; cut in butter or margarine with pastry blender until crumbly. Sprinkle over apples. Bake at 400° on bottom rack for 35 minutes. Serve plain or with cream, whipped cream or cheese. Yields 6 servings.
In a large bowl, beat the eggs well. Add the cottage cheese, grated cheese, parsley, salt and pepper. Mix well. Now, gently toss the elbow macaroni into the mixture. Generously grease an 8 x 12-inch glass baking dish. Add the macaroni mixture. Bake in a preheated 325° oven for 1 hour or until a knife inserted in the center comes out clean. Serves 4 to 6.
About 45 minutes before serving: Preheat oven to 350°. In medium baking pan, mix all ingredients. Shape into 4 loaves. Bake for 30 minutes, or until meat is done as you like it. Makes 4 servings.